Eggplant Casserole Melitzanes Me Kreas Sti Katsarola Recipes

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EGGPLANT CASSEROLE



Eggplant Casserole image

When I was a little girl, I used to love the eggplant casserole at Luby's Cafeteria. This is pretty similar.

Provided by Kerriedoll

Categories     Oven

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 11

2 cups eggplants, chopped
1/2 cup celery, chopped
1/2 cup bell pepper, chopped
1/2 cup onion, chopped
1 (10 3/4 ounce) can cream of mushroom soup
1 (4 ounce) jar pimientos
2 eggs
1/2 cup butter
1 (6 ounce) package Stove Top stuffing mix
salt and pepper
2 cups cheddar cheese, shredded

Steps:

  • Melt butter.
  • In large bowl, mix together eggplant, celery, bell peppers, onion, soup, pimientos, eggs, butter (melted) salt and pepper to taste.
  • Add Stove Top, mixing everything together thoroughly.
  • Place in 9 x 13 casserole, coated with nonstick cooking spray.
  • Top with shredded cheese.
  • Cover with tinfoil and bake at 350 for one hour.

EGGPLANT CASSEROLE



Eggplant Casserole image

This is a delicious side dish for any roasted or broiled meat. Recipe is from the "The New York Times" cookbook by Craig Claiborne.

Provided by Leslie in Texas

Categories     Vegetable

Time 2h17m

Yield 6-8 serving(s)

Number Of Ingredients 16

1 large eggplant
boiling water, salted
1/4 cup butter
4 large onions, peeled and sliced
2 garlic cloves, finely chopped
3/4 lb fresh mushrooms
4 large tomatoes, peeled and chopped
2 green peppers, seeded and cut in strips
2 teaspoons salt
1 teaspoon fresh ground black pepper
1 bay leaf
1/4 teaspoon basil
1/4 teaspoon oregano
1/8 teaspoon ground cloves
1/4 cup breadcrumbs, buttered with
butter

Steps:

  • Preheat oven to 275 degrees.
  • Peel the eggplant and cut into 1 inch-thick slices.
  • Cover with boiling, salted water and simmer for 10 minutes; drain well.
  • Melt the butter, add the onions and garlic and saute until lightly browned.
  • Remove stems from the mushrooms and reserve for another use.
  • Add mushroom caps to the onions and garlic and cook, stirring, an additional 5 minutes.
  • Add the tomatoes, green peppers, salt, pepper, herbs and spices and simmer 10 minutes.
  • Place alternating layers of eggplant and sauce in a buttered two-quart casserole.
  • Cover with buttered crumbs and bake one and one-half hours.

POLITIKO PLIGOURI ME MELITZANES (GREEK BULGUR WITH FRIED EGGPLA



Politiko Pligouri Me Melitzanes (Greek Bulgur With Fried Eggpla image

The origin of this meal is actually from the Greeks of Constantinopolis. And therefore perfect for the Zaar World Tour!

Provided by Elmotoo

Categories     Grains

Time 2h30m

Yield 4 serving(s)

Number Of Ingredients 10

2/3 cup Bulgar wheat (cracked wheat)
1 1/3 cups water
1 lb eggplant
salt
1/3-1/2 cup olive oil
2 garlic cloves, peeled and finely chopped
1/2 cup finely chopped dill
1/4 cup chopped fresh mint leaves
1 -2 tablespoon strained fresh lemon juice
salt

Steps:

  • Place the bulgur in a medium-sized bowl and add the water. Toss it a little and let it sit, covered with a cloth, for 2 to 3 hours, until all the water is absorbed. (You can hasten this process by following package directions and adding boiling water to the bulgur instead. Whatever method you choose, the ratio of water to bulgur should always be 2:1, to ensure that the grain stays toothsome and fluffy.)
  • Wash and pat dry the eggplant. Trim the stem and bottom. Cut the eggplant in half lengthwise, and cut each half into four or five strips. Cut each strip into small cubes, a little less than an inch square. Place them in a colander, sprinkle with 1 to 2 teaspoons salt. Place a weight (such as a pot cover) over the eggplant and let drain for 30 minutes. Rinse and drain well, squeezing to remove excess liquid, and pat dry.
  • Heat half the oil in a large skillet and add the diced eggplant (you may have to do this in two batches). Stir-fry the eggplant continuously until it is coated with the oil and begins to soften. Add the garlic and continue to fry until the eggplant is very soft, 8 to 10 minutes.
  • Remove from heat and toss together with the bulgur. Add the dill and mint to the bulgur salad and toss to combine.
  • Season with lemon juice and salt and serve.

Nutrition Facts : Calories 216.2, Fat 18.3, SaturatedFat 2.5, Sodium 7.2, Carbohydrate 13.2, Fiber 5.4, Sugar 2.8, Protein 2.3

GREEK EGGPLANT CASSEROLE - (MELITZANES ME KREAS STI KATSAROLA) RECIPE



Greek Eggplant Casserole - (Melitzanes me kreas sti katsarola) Recipe image

Provided by 5har0n_nguy3n

Number Of Ingredients 11

1 large eggplant, cubed
1 8 oz can tomato sauce
1 lb. ground lamb or beef (used QFC seasond lamb patties + plain ground beef)
1/4 cup cheddar cheese, grated
3/4 cup feta cheese
2 tsp salt, divided
1 tsp sugar
1/4 tsp black pepper
1 med red onion, chopped
1 cup mushrooms, sliced
Oregano, to taste

Steps:

  • Bring salted water (1 t salt) to a boil in a large saucepan. Add the eggplant, cover, remove from heat and allow to stand while preparing the rest of the casserole. In a large skillet, brown the meat and add the onion and mushrooms. Continue to saute until vegetables soften. Season with 1 tsp salt, sugar and pepper & oregano (undersalt - eggplant releases some upon cooking). Add tomato sauce and cheese. Drain eggplant and add, mixing well. Place in 3 quart covered casserole. Bake at 350 degrees for 45 minutes. Optional: remove cover and bake at 375 for 15 minutes or until nicely brown.

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