Eggplant And Yorkshire Pudding Casserole Recipes

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OLD FASHIONED EGGPLANT CASSEROLE - A SOUTHERN EGGPLANT CASSEROLE RECIPE



Old Fashioned Eggplant Casserole - A Southern Eggplant Casserole Recipe image

How do you make eggplant taste good? Follow this Southern Eggplant Casserole Recipe. Adding cheese, cracker crumbs and butter to eggplant makes this Old Fashioned Eggplant Casserole the perfect side dish to any dinner.

Provided by Barbara

Categories     Casserole     Side Dish

Time 45m

Number Of Ingredients 7

1 large eggplant (or two small) (1 1/2 to 2 cups diced eggplant)
2 eggs, beaten
1 cup milk
2 cups crushed crackers
2 cups shredded cheddar cheese
1/4 cup butter, melted
salt and pepper, to taste

Steps:

  • Preheat oven to 400 degrees F. Spray a 2 quart baking dish (or 8x8 inch) with nonstick cooking spray.
  • Cook peeled, diced eggplant in boiling water until fork tender; drain well.
  • In a large bowl, combine cooked eggplant, beaten eggs, crushed crackers, milk, shredded cheese, melted butter and salt and pepper.
  • Pour into prepared baking dish.
  • Bake in preheated oven for 30 minutes or until golden brown.

EGGPLANT AND YORKSHIRE PUDDING CASSEROLE



Eggplant and Yorkshire Pudding Casserole image

Make and share this Eggplant and Yorkshire Pudding Casserole recipe from Food.com.

Provided by Stephaner

Categories     One Dish Meal

Time 1h

Yield 5-7 serving(s)

Number Of Ingredients 17

1 cup onion, chopped
1 teaspoon garlic, minced
2 cups eggplants, cubed and peeled
1 lb lean ground turkey
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
1 (8 ounce) can tomato sauce
1 tablespoon light butter
2 large eggs
1 cup skim milk
1 cup all-purpose flour
1/4 teaspoon salt
1/4 cup reduced-fat sharp cheddar cheese, shreaded
2 tablespoons parmesan cheese

Steps:

  • Over medium-high heat. Cook onion, garlic, and eggplant until onion is softened and eggplant is golden brown. Remove skillet and set aside.
  • Brown turkey and add basil, oregano, cinnamon, salt, and pepper. Stir in tomato sauce and the eggplant mixture. Bring to a boil. Reduce heat and simmer, covered, 20 minutes, stirring occasionally.
  • Preheat oven to 425 degrees. Place butter in 10 inch pie plate. Place in oven until butter is melted.
  • Yorkshire pudding: In medium bowl beat eggs, add milk and beat until well blended. Add flour and salt. beat until smooth. Pour batter into heated pie plate.
  • Place turkey mixture in middle of batter. Spread out upto an inch of edge of pie pan. Sprinkle with cheddar and Parmesan cheeses.
  • Bake 30 minutes or until brown and puffy. Cut into wedges and serve.

Nutrition Facts : Calories 346.9, Fat 12.6, SaturatedFat 4.4, Cholesterol 163.3, Sodium 811.3, Carbohydrate 31.2, Fiber 3.2, Sugar 4.4, Protein 26.4

GROUND BEEF YORKSHIRE



Ground Beef Yorkshire image

This dish features ground beef and Yorkshire pudding in a comfort food one-dish casserole.

Provided by JillSev

Categories     Main Dish Recipes     Casserole Recipes

Time 1h25m

Yield 6

Number Of Ingredients 15

1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
3 eggs, beaten
1 ½ cups milk
¼ cup melted butter
1 tablespoon dried parsley
1 pound extra lean ground beef
¼ cup finely chopped onion
¼ cup diced celery
¼ cup chopped carrot
½ teaspoon salt
¼ teaspoon pepper
1 tablespoon Worcestershire sauce
1 tablespoon steak sauce (such as A.1.™)

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C). Lightly grease an 8x8 inch baking dish.
  • Whisk together the flour, baking powder, and the 1 teaspoon salt. In a separate bowl, whisk together the eggs, milk, and butter. Pour the egg mixture over the flour mixture; beat until well blended. Stir in parsley; set aside.
  • Heat a large skillet over medium-high heat and stir in the ground beef and onion. Cook and stir until the beef is crumbly, evenly browned, and no longer pink, about 10 minutes. Drain and discard any excess grease.
  • Combine the drained meat mixture with the celery, carrot, the 1/2 teaspoon salt, pepper, Worcestershire sauce, and steak sauce. Spread meat mixture evenly into the prepared baking dish. Pour the batter over the meat.
  • Bake in the preheated oven until the pudding has risen tall and is golden, about 45 minutes. Serve immediately.

Nutrition Facts : Calories 345.7 calories, Carbohydrate 21.6 g, Cholesterol 152.8 mg, Fat 19.2 g, Fiber 1 g, Protein 21 g, SaturatedFat 9.4 g, Sodium 887.3 mg, Sugar 4 g

BEST EVER EGGPLANT CASSEROLE



Best Ever Eggplant Casserole image

This Eggplant Casserole tastes more like a Thanksgiving sage stuffing and is the best I've ever had and very simple to make.

Provided by Hazelruthe

Categories     Vegetable

Time 1h35m

Yield 4-6 serving(s)

Number Of Ingredients 10

2 lbs eggplants, peeled & cubed
1 quart breadcrumbs
1/2 cup evaporated milk
1 medium onion, chopped
8 ounces cheddar cheese, grated
2 tablespoons butter
3 eggs, beaten
1/2 teaspoon ground sage
1 tablespoon salt
salt & pepper

Steps:

  • Soak peeled & cubed eggplant in salt water overnight.
  • Steam eggplant for 30 minutes.
  • Soak bread crumbs in milk and mix with eggplant.
  • Add eggs & seasonings.
  • Mix well by hand.
  • Put in a casserole dish and top with grated cheese.
  • Bake at 350°F for 1 hour. Enjoy!

Nutrition Facts : Calories 869.6, Fat 36.9, SaturatedFat 19.6, Cholesterol 242.6, Sodium 3018.9, Carbohydrate 97.7, Fiber 13, Sugar 13.8, Protein 38

CHEESY EGGPLANT CASSEROLE



Cheesy Eggplant Casserole image

I am not real big on eggplant but I cook it for my husband. This dish was thrown together in a hurry and it turned out to be DELICIOUS. I even ate the leftovers.

Provided by Renee' Levins

Categories     Side Dish     Casseroles

Time 45m

Yield 4

Number Of Ingredients 8

1 eggplant, peeled and diced
1 ½ cups shredded Cheddar cheese
1 cup dry bread stuffing mix
1 clove garlic, crushed
2 tablespoons diced onion
1 egg, lightly beaten
1 teaspoon dried Italian seasoning
salt and pepper to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Place the eggplant in a medium microwave safe dish. Cook, stirring once, in the microwave 5 minutes on High, or until tender. Transfer to a 9x9 inch baking dish. Mix in 1/2 cup Cheddar cheese, stuffing mix, garlic, onion, and egg. Season with Italian seasoning, salt, and pepper.
  • Bake 15 minutes in the preheated oven. Top with remaining cheese, and continue baking 15 minutes, until cheese is bubbly and lightly browned.

Nutrition Facts : Calories 413.4 calories, Carbohydrate 46.2 g, Cholesterol 91.5 mg, Fat 17.3 g, Fiber 5.7 g, Protein 18.9 g, SaturatedFat 9.8 g, Sodium 1078.3 mg, Sugar 7.4 g

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