Eggplant Casserole Even My Husband Likes Recipes

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BEEF AND EGGPLANT CASSEROLE



Beef and Eggplant Casserole image

This Beef and Eggplant Casserole is tomato based and has plenty of added cheese. Cinnamon and pine nuts are added in to create some unique flavors.

Provided by RecipeGirl.com

Categories     Main Course

Time 1h20m

Number Of Ingredients 15

3 medium eggplants, (sliced into 1/4-inch slices)
salt
1/4 cup olive oil
1/2 cup chopped onion
16 ounces ground beef
1 medium garlic clove, (minced)
1/2 teaspoon oregano
1 teaspoon basil
1/2 teaspoon ground cinnamon
1 teaspoon salt
freshly ground black pepper
One 8-ounce can tomato sauce
1/2 cup toasted pine nuts
10 slices (8 ounces) mozzarella cheese
1/4 cup shredded Parmesan cheese

Steps:

  • Place sliced eggplants into a colander. Sprinkle with salt and set aside for at least 30 minutes to allow salt to draw out excess liquid from eggplant. Pat slices dry on paper towels. Place on greased or nonstick baking sheet and brush with oil using pastry brush. Broil for approximately 4 minutes, or until slices are just browned. Turn slices over and repeat process for the other side. Layer slices in 9x13-inch dish and set aside.
  • Preheat the oven broiler.
  • In a sauté pan over medium-high heat, combine the onion and ground beef and sauté until meat is browned. Stir in the garlic, oregano, basil, cinnamon, salt and pepper. Add the tomato sauce. Remove from heat and stir in pine nuts. Cool.
  • Preheat the oven to 350 degrees F.
  • Place large tablespoonfuls of the beef mixture on top of the eggplant slices in the baking dish. Places slices of mozzarella cheese over the top to completely cover the beef layer. Sprinkle with Parmesan and bake at 350 degrees for 30 minutes.
  • Sprinkle with additional Parmesan and serve while hot.

Nutrition Facts : ServingSize 1 serving, Calories 331 kcal, Carbohydrate 11 g, Protein 16 g, Fat 25 g, SaturatedFat 8 g, Cholesterol 52 mg, Sodium 565 mg, Fiber 4 g, Sugar 6 g

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

EGGPLANT PARMESAN CASSEROLE



Eggplant Parmesan Casserole image

I really like this recipe. It's a lot easier and fewer calories than traditional fried eggplant Parmesan.

Provided by Chef John

Categories     World Cuisine Recipes     European     Italian

Time 1h20m

Yield 6

Number Of Ingredients 15

2 large eggplants
2 tablespoons olive oil
1 pinch salt, or as needed
1 tablespoon olive oil
2 cloves garlic, sliced
½ teaspoon red pepper flakes
3 cups prepared marinara sauce
½ cup water, plus more as needed
¾ cup ricotta cheese
½ cup grated Parmesan cheese
¼ cup shredded pepperjack cheese
salt and freshly ground black pepper to taste
¾ cup dry bread crumbs
½ cup grated Parmesan cheese
2 tablespoons olive oil

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Cut 5 crosswise slices from center area of each eggplant, about 1/2-inch thick, to total 10 slices. Peel and dice remaining pieces of eggplant.
  • Heat 2 tablespoons olive oil in a large skillet over medium-high heat until oil is very hot. Sprinkle eggplant slices lightly with a pinch of salt and cook in hot skillet in batches until slightly softened, about 3 minutes per side. Set eggplant slices aside on paper towels.
  • Heat 1 tablespoon olive oil in skillet and cook garlic for about 10 seconds; add diced eggplant and season with a pinch of salt and red pepper flakes. Saute until eggplant is softened, about 5 minutes. Pour in marinara sauce and water. Turn heat to medium-low and cook until eggplant is tender, about 15 minutes; stir occasionally. If sauce gets too thick, add a little more water.
  • Combine ricotta cheese, 1/2 cup Parmesan cheese, pepperjack cheese, a pinch of salt, and a pinch black pepper in a bowl until thoroughly combined. Spread about 2 tablespoons cheese mixture over each eggplant slice. Fold eggplant slices in half to enclose the cheese mixture.
  • Spread about half the sauce into an 8x8-inch baking dish. Lay folded eggplant slices in a single layer into the dish. Spread remaining sauce over eggplant slices.
  • Combine bread crumbs, 1/2 cup Parmesan cheese, and 2 tablespoons olive oil in a bowl; mix thoroughly. Spread crumb mixture over eggplant casserole.
  • Bake in the preheated oven until casserole is bubbling and crumbs are browned, 35 to 40 minutes.

Nutrition Facts : Calories 397.4 calories, Carbohydrate 41.1 g, Cholesterol 20.1 mg, Fat 21.4 g, Fiber 11.6 g, Protein 12.7 g, SaturatedFat 6 g, Sodium 905.9 mg, Sugar 17.3 g

EGGPLANT RICOTTA BAKE



Eggplant Ricotta Bake image

This eggplant ricotta bake satisfies a craving for simple comfort food.

Provided by Martha Stewart

Categories     Food & Cooking     Main Dish Recipes     Casserole Recipes

Time 1h10m

Number Of Ingredients 8

2 large eggplants (1 to 1 1/4 pounds each), sliced lengthwise 3/4 inch thick
3 tablespoons olive oil, plus more for baking dish
Coarse salt and ground pepper
1 container (15 ounces) part-skim ricotta cheese (1 2/3 cups)
3 large eggs
1 cup grated Parmesan cheese
2 tablespoons chopped fresh oregano (or 2 teaspoons dried)
1 jar (16 ounces) store-bought marinara sauce (2 cups)

Steps:

  • Preheat oven to 450 degrees. Arrange eggplant slices in a single layer on two rimmed baking sheets. Brush lightly on both sides with oil; season with salt and pepper. Roast until eggplant is tender and golden, turning halfway through, 25 to 30 minutes.
  • Meanwhile, in a medium bowl, whisk together ricotta, eggs, 1/2 cup Parmesan, oregano, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper. Brush an 8-inch square baking dish with oil.
  • Lay a fourth of eggplant slices in bottom of prepared dish; spread with half of marinara sauce. Top with another fourth of eggplant; spread with half of ricotta. Repeat layers, ending with ricotta; sprinkle with remaining 1/2 cup Parmesan. Bake until bubbling and golden, 20 to 25 minutes. Cool 10 minutes before serving.

ITALIAN-STYLE EGGPLANT CASSEROLE



Italian-Style Eggplant Casserole image

Layers of roasted eggplant, homemade marinara, provolone and mozzarella cheese are baked until bubbly. Serve with pasta and a salad for a meatless dinner.

Provided by Lynne Webb

Categories     Vegetarian

Time 40m

Number Of Ingredients 6

2-1/2 to 3 lbs eggplant (2 or 3 medium)
Olive oil
Salt and freshly ground black pepper
1-1/2 cups [Chunky Marinara Sauce] (or your favorite store-bought)
4 to 6 ounces provolone cheese (thinly sliced)
2 ounces mozzarella cheese (coarsely shredded)

Steps:

  • Preheat the oven to 400°F and line 2 baking sheets with parchment.
  • Peel the eggplants and cut them into 3/8-inch thick slices. Arrange the slices on the baking sheets, brush the top of each slice with the olive oil and season with salt and pepper. /p>
  • Place both sheets in the oven and roast until the eggplant is tender and lightly caramelized, 12 to 15 minutes. Rotate the position of the sheets at least once to ensure even cooking. Remove the eggplant from the oven and reduce the heat to 375°F.
  • Coat a small casserole with nonstick spray and add a layer of eggplant, overlapping the slices slightly. Spoon a little of the sauce over the eggplant and top with slices of provolone. Repeat the process with the remaining eggplant, but finish with the shredded mozzarella.
  • Bake uncovered, until the cheese is melted and bubbly, 10 to 12 minutes. Serve with pasta if desired.

Nutrition Facts : Calories 855 kcal, Carbohydrate 44 g, Protein 51 g, Fat 55 g, SaturatedFat 32 g, Cholesterol 131 mg, Sodium 2233 mg, Fiber 11 g, Sugar 18 g, UnsaturatedFat 19 g, ServingSize 1 serving

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