Best 3 Easy Eggplant Casserole Recipes
# **Treat Yourself with a Delightful Eggplant Casserole: A Culinary Journey of Flavors**
Indulge in a culinary voyage with our versatile eggplant casserole recipes, crafted to tantalize your taste buds and impress your dinner companions. From the classic Italian Parmigiana to the vibrant Greek Moussaka, these casseroles showcase the best of global cuisine. Dive into the rich and creamy Southern Comfort Casserole, or explore the Mediterranean flavors of our Ratatouille Casserole. Each recipe offers a unique blend of textures, flavors, and aromas, ensuring an unforgettable dining experience. Whether you're a seasoned chef or a culinary novice, our easy-to-follow instructions guide you through the process, ensuring perfect results every time. So, gather your ingredients, preheat your oven, and embark on a culinary adventure with our exquisite eggplant casserole recipes.
WEIGHT WATCHER EASY CHEESY EGGPLANT CASSEROLE (3 WW POINTS)
From angelfire.com! sounds yummy! Will update when I make!:) UPDATE!: 3-18-09 I really liked this. i added mushrooms and garlic(of course :) ) and it was great! It was fast to make and low in points what else could you ask for?
Provided by punkyluv
Categories Vegetable
Time 45m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Grill eggplant on George Foreman Grill for about 5-10 minutes until soft. Spray 8x8 baking pan with nonstick spray. Put eggplant on bottom of pan. Spread spaghetti sauce over eggplant. Mix cottage cheese and mozzarella, and spread it over sauce. Sprinkle with Parmesan cheese. Bake at 350º for 30-35 minutes and serve hot.
- Serving Size : 4
- Per serving: 154 Calories; 6g Fat (32% calories from fat); 15g Protein; 12g Carbohydrate; 13mg Cholesterol; 473mg Sodium.
EASY EGGPLANT (AUBERGINE) CASSEROLE
The technique may seem a little strange here, but it is not unlike making a dressing or stuffing for poultry. The end result is a delicious vegetarian main dish for the fall. It has a rich taste and meaty texture; some of my vegetarian friends were very suspicious while eating it, but I wouldn't fool them!
Provided by Jenny Sanders
Categories One Dish Meal
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Peel and slice the eggplant 1 cm thick and place the slices on a plate in a single layer.
- Salt them heavily, cover with another plate and weight.
- Leave for 1/2 to one hour.
- Cut the bread into cubes.
- Peel and chop the onion.
- Sauté the bread cubes with the spices in 1 tbsp of olive oil, and lay them in a small lasagne pan when they are nicely browned.
- Rinse and gently squeeze dry the eggplant.
- Cut it in to 1 cm cubes and sauté them, with the onion, in the remaining olive oil, until the eggplant is tender.
- Add the tomatoes and simmer for a few minutes.
- Mix into the toasted bread cubes in the lasagne pan.
- Top with the grated cheese.
- Bake at 350°F for 30 minutes.
EASY MEXICAN EGGPLANT CASSEROLE
Steps:
- Preheat oven to 450 degrees Cut unpeeled eggplant into 1/2 inch slices and brush all sides with oil (or spray will olive oil) Arrange in a single layer on a rimmed baking sheet. Roast, uncovered in 450 degree oven until soft, about 20 minutes. Turn down oven to 350 degrees after you remove eggplant. In bowl, combine tomato sauce, Rotel tomatoes, green onions, garlic salt & olives. Salt eggplant more, if desired. Spread a few Tablespoons of sauce on bottom of 1- 1/2 quart casserole dish. Line bottom with half of eggplant, overlapping slightly. Spoon on half the sauce and half the cheese. Repeat, ending with cheese on top. Bake, uncovered, at 350 degrees until hot and bubbly, about 25 minutes. Pass sour cream to spoon over individual servings.
Tips:
- To choose the best eggplant, look for ones that are firm and heavy for their size, with smooth, unblemished skin. Avoid eggplants that are soft, shriveled, or have brown or yellow spots. - Before cooking, slice the eggplant and sprinkle it with salt. Let it sit for 30 minutes, then rinse and pat dry. This will help to remove the eggplant's bitterness. - To prevent the eggplant from absorbing too much oil, brush it with olive oil before cooking. You can also grill or roast the eggplant instead of frying it. - If you are using canned tomatoes, be sure to drain them well before adding them to the casserole. This will help to prevent the casserole from becoming too watery. - To make the casserole ahead of time, assemble it and then bake it for 30 minutes. Let it cool completely, then cover and refrigerate for up to 3 days. When you're ready to serve, reheat the casserole in a preheated oven. - Serve the casserole with a side of crusty bread or rice. You can also top it with grated Parmesan cheese or chopped fresh herbs.Conclusion:
Eggplant casserole is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. It is easy to make and can be tailored to your own taste preferences. With its creamy, cheesy texture and flavorful combination of eggplant, tomatoes, and spices, this casserole is sure to be a hit with everyone who tries it.
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