Best 3 Eggplant Aubergine Herb Stuffing Casserole Recipes
**Unveil a Culinary Symphony of Eggplant Aubergine Herb Stuffing Casserole: A Journey Through Exquisite Flavors**
Embark on a culinary adventure with the Eggplant Aubergine Herb Stuffing Casserole, a symphony of flavors that tantalizes the taste buds. This delectable dish showcases the versatility of eggplant, transforming it into a hearty and flavorful centerpiece. Indulge in the burst of Mediterranean herbs that infuse the tender eggplant and aromatic stuffing, creating a harmonious balance of textures and aromas. Served atop a bed of tangy tomato sauce, this casserole promises a delightful symphony of flavors that will leave you craving more. Explore the depths of this culinary masterpiece with our curated collection of recipes, each offering a unique twist on this classic dish. From the traditional Italian version to innovative takes with Greek, Turkish, and North African influences, our recipes cater to diverse palates and culinary preferences. Prepare to be mesmerized by the tapestry of flavors and textures that await in the Eggplant Aubergine Herb Stuffing Casserole.
EGGPLANT (AUBERGINE) & HERB STUFFING CASSEROLE
This is the final recipe I am entering from the "1 of a Kind" cookbook of the Junior League of Mobile, AL. It is yet another eggplant recipe, but 1 I found especially appealing for its use of prepared stuffing mix & simple ingredients w/a quick & easy prep. I have not tried this, but hope some of you will give it a try & enjoy the outcome.
Provided by twissis
Categories Cheese
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F.
- Peel, cube & parboil eggplant for 5 min in boiling water. Drain well & set aside.
- Butter a 2 qt baking dish. Begin by sprinkling 2/3 cup of stuffing mix on the bottom & then place 1/2 of the eggplant on top of the stuffing.
- Distribute entire amt of onion, bell pepper & tomato evenly over the eggplant & then 1/2 of the mozzarella cheese over that.
- Then layer on the remainder of the stuffing mix, eggplant & mozzarella cheese (in that order) & top evenly w/Parmesan cheese.
- Bake for 30 min or till hot & bubbly. Serve immediately.
- NOTE #1: This is 1 of several recipes I have seen lately to suggest parboiling eggplant. I have always sauteed eggplant in olive oil till just slightly tender for such uses & assume that can be done here as well if your pref.
- NOTE #2: While not a part of the recipe, the use of garlic here would be a must for me. If you agree, then lightly sprinkle garlic powder (or salt if your choice) over the onion, bell pepper & tomato layer b4 completing assembly of the casserole.
EGGPLANT (AUBERGINE) CASSEROLE
Make and share this Eggplant (Aubergine) Casserole recipe from Food.com.
Provided by KJ1036
Categories Cheese
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 180°C.
- Heat oil in saucepan.
- Sauté eggplant and onion until soft.
- Remove saucepan from heat and stir through margarine until melted.
- Add remainder of ingredients, and combine well.
- Transfer to a casserole dish, and bake until golden and bubbling, approx 45 minutes.
MEDITERRANEAN EGGPLANT (AUBERGINE) CASSEROLE
This eggplant dish is from the "1 of a Kind" cookbook of the Junior League of Mobile, AL. I have not made this yet, but I did modify the recipe & add 2 ingredients I thot were a must to make this a classic dish. Altho the ingredient list appears lengthy, 7 are of the spice variety & the rest are common ingredients w/an easy prep. My best advice is strongly resist any temptation to leave out the cinnamon. Enjoy!
Provided by twissis
Categories Vegetable
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 18
Steps:
- Preheat oven to 350°F.
- Prepare onion, celery, green bell pepper, fresh tomato & black olives in stated quantity as directed & set aside.
- Slice unpeeled eggplant into 1/4" thick slices. Put olive oil in a saute pan & cook eggplant slices (in batches) till just slightly tender. Remove from pan & set aside.
- In the same pan, add onion, celery & bell pepper. Saute till crisp-tender.
- Remove from heat & stir in chopped tomato, black olives, herbs & spices.
- Place 1/3 of eggplant slices in a 9x13" baking dish. Top with 1/3 of veggie/spice mixture & repeat layering 2 more times. Bake 15 minutes.
- While casserole is baking, beat eggs & set aside. In a separate bowl, combine breadcrumbs, 2 tbsp olive oil & Parmesan cheese. Mix well & set aside.
- At 15 minutes, remove casserole from oven. Drizzle beaten eggs over surface, let them seep into the veggie mixture & move veggies around gently using a fork to aid this process as required.
- Sprinkle breadcrumb, olive oil & Parmesan cheese mixture evenly over surface & return to oven for 15 min or till breadcrumbs are golden brown. Serve immediately.
- NOTE: While the recipe did not suggest this, IMO this dish is capable of being expanded to a 1-dish meal w/the addition of your cooked grd meat of choice &/or crumbled feta cheese as another option.
Nutrition Facts : Calories 372.6, Fat 28, SaturatedFat 4.5, Cholesterol 71.1, Sodium 373.1, Carbohydrate 26.2, Fiber 9.1, Sugar 7.7, Protein 7.5
Tips:
- Choose small to medium-sized eggplants for a tender and flavorful dish.
- Use a sharp knife to score the eggplants deeply, as this will help them cook evenly.
- Generously salt the eggplants before roasting them. This will draw out excess moisture and result in a more concentrated flavor.
- Don't overcrowd the baking sheet when roasting the eggplants. Give them plenty of space so that they can roast evenly.
- Roast the eggplants until they are tender and slightly browned. This will ensure that they have a smoky and caramelized flavor.
- Use a variety of herbs in the stuffing to add flavor and complexity. Some good options include parsley, basil, oregano, thyme, and rosemary.
- Don't overstuff the eggplants, as this will make them difficult to cook evenly.
- Serve the eggplants hot or at room temperature. They can also be made ahead of time and refrigerated for later use.
Conclusion:
Eggplant Aubergine Herb Stuffing Casserole is a delicious and versatile dish that can be enjoyed as a main course or a side dish. It's a great way to use up leftover eggplants, and it's also a healthy and satisfying meal. With its combination of smoky roasted eggplants, flavorful herb stuffing, and rich tomato sauce, this casserole is sure to be a hit with everyone at your table. So next time you're looking for a new and exciting way to cook eggplants, give this recipe a try!
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