DONNA'S EGGPLANT CASSEROLE
I came up with this recipe when I wanted something that was similar to eggplant parm but something a bit more deconstructed. Eggplant Casserole has the flavor, seasonings, and cheeses without the heavy red gravy yet you don't miss it because of the diced tomatoes included in the dish. Now, it's one of my families favorites! This...
Provided by Donna Graffagnino
Categories Casseroles
Time 3h
Number Of Ingredients 16
Steps:
- 1. Liberally salt diced eggplant and set aside to drain for 30 minutes. Rinse well & drain.
- 2. Saute eggplant, tomatoes, vegetables, and seasoning (first 11 ingredients) in 5 tablespoons of olive oil until it's really cooked down, stirring occasionally, for about 1 hour.
- 3. Taste and adjust seasoning as needed. Remove from stove, add the meat or seafood and let cool for a while.
- 4. In a skillet heat 3 tablespoons olive oil and add breadcrumbs; stir to completely coat breadcrumbs. Continue to cook, stirring constantly until breadcrumbs get about 2 shades darker. Remove from heat.
- 5. In a large mixing bowl add beaten eggs, and toasted bread crumbs, (See Note Below), grated cheese & seasonings. Mix well and add to eggplant mixture.
- 6. Fill half of a large baking pan with eggplant mixture, add a layer of shredded mozzarella.
- 7. Add another layer of eggplant mixture and top with a layer of mozzarella or provolone. (Casserole can be frozen at this point and heated later.) Any remaining mixture can be frozen for future use.
- 8. Bake at 350* for 30-45 minutes until hot and bubbly and cheese turns golden brown. If frozen bake for 1 hour lightly covered with foil. Uncover for last 15 minutes of baking.
- 9. *Note: Toasting the breadcrumbs is an important step and will keep the mixture from becoming gummy. Toast extra and put in Ziploc bag in freezer for later use.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Samii Khanokz
[email protected]This casserole is a great way to get your kids to eat eggplant.
Cera Reed
[email protected]The creamy filling in this casserole is delicious.
Amir Oweira
[email protected]I love the crispy topping on this casserole.
Sayed Jan
[email protected]This casserole is easy to make and it's always a crowd-pleaser.
abdur muhaimin
[email protected]I've made this casserole several times and it's always a hit. It's a great comfort food for a cold night.
Yubaraj Lakandri
[email protected]This casserole is a great way to use up leftover eggplant. It's also a great dish to make for a potluck.
Deon Reddy
[email protected]I'm not a big fan of eggplant, but I really enjoyed this casserole. It was very flavorful and the eggplant was cooked perfectly.
Rebecca Galyk
[email protected]This casserole is so easy to make and it's always a hit with my family.
Jareth Aguilar
[email protected]I love the combination of flavors in this casserole. The eggplant, cheese, and tomato sauce are perfect together.
Piara Pinx
[email protected]This is my go-to recipe for eggplant casserole. It's always a crowd-pleaser.
Mora Steve
[email protected]I've made this casserole several times now and it's always a hit. It's a great way to use up leftover eggplant.
KVishan Nepal
[email protected]I made this casserole for a potluck and it was a huge success. Everyone raved about it.
Shazada Khan
[email protected]My husband and I both loved this casserole. It was the perfect comfort food on a cold night.
Karabo Mokone
[email protected]This recipe was easy to follow and the casserole turned out great. I loved the crispy topping and the creamy filling.
Mutesasira Willy
[email protected]I'm not usually a fan of eggplant, but this casserole changed my mind. It was so flavorful and cheesy, I couldn't get enough of it.
MD Soliaman Md Soliaman
[email protected]This eggplant casserole was a hit with my family! The flavors were perfectly balanced, and the texture was creamy and delicious. I will definitely be making this again.