Emerils Delmonico Eggplant Casserole Recipes

EGGPLANT CASSEROLE

Steps:

• Preheat an oven to 375 degrees F.
• In a large saute pan over medium-high heat, add the olive oil. Add the eggplant and cook halfway through. Add red pepper, celery, and onion and cook for 3 to 4 minutes, or until vegetables begin to wilt. Add the basil leaves. Remove from heat. Add Parmesan, cream, bread crumbs and salt and pepper. Toss to combine.
• Place skillet in the oven and cook until heated through, about 20 minutes. Serve with grilled lamb chops.

EMERIL'S DELMONICO EGGPLANT CASSEROLE

Steps:

• 1. Preheat oven 350 degrees F. Lightly grease 8 x 8-inch baking dish and set aside. Place eggplants in large pot, season with 1/4 teaspoon salt, cover with water by 1 inch and bring to a boil. Reduce the heat slightly and cook at a gentle boil until the eggplants are tender and very soft, about 30 minutes. Remove from the heat and drain well, reserving 3 tablespoons of cooking liquid. Set aside.
• 2. Melt the butter in a medium pot over medium heat. Add the yellow onions, bell peppers, celery, garlic, and bay leaves and cook, stirring occasionally, until the vegetables are soft and golden, about 10 minutes. Stir in the reserved 3 tablespoons eggplant cooking liquid and the tomatoes and their juices and allow the mixture to simmer gently for 5 minutes. Add the shrimp and cook for 10 minutes, stirring frequently to keep from sticking.
• 3. Add the chicken base, reserved eggplants, green onions, remaining 1 teaspoon salt, and black pepper and cook for 2 minutes, stirring. Remove from the heat and discard the bay leaves.
• 4. Spoon the mixture into the prepared baking dish, sprinkle bread crumbs over the top.
• 5. Bake until the bread crumbs are lightly browned and the mixture is bubbly, about 30 minutes. Remove from the oven and let cool slightly before serving.

EMERIL'S EGGNOG

Steps:

• Combine the 6 whole eggs, 2 egg yolks, sugar, and salt in a medium mixing bowl and whisk together. Heat 2 cups heavy cream with the milk in a large saucepan over medium-low heat. When the cream and milk are hot, ladle about 1 cup into the egg mixture and whisk to incorporate. Pour the egg-milk mixture into the hot cream mixture, and continue to cook, stirring continuously, until the mixture thickens enough to coat the back of a spoon, 3 to 5 minutes. Remove the pan from the stove and strain the custard immediately through a fine-mesh sieve. Allow the custard to cool for 10 minutes before proceeding.
• Add the vanilla, nutmeg, bourbon (if using), and brandy (if using) to the eggnog and stir well to incorporate. Beat the 2 egg whites to soft peaks in a clean mixing bowl and fold them into the custard base. In a separate bowl, beat the remaining 1/2 cup cream to soft peaks, and fold them into the eggnog as well. Cover and refrigerate until chilled, about 1 hour.
• Pour into a decorative bowl or pitcher and garnish with nutmeg. Serve in small punch cups or old-fashioned glasses.

EGGPLANT CASSEROLE

Steps:

• In a saucepan, bring the water to a boil; add eggplant. Boil for 5-8 minutes or until tender;drain and set aside. , In a skillet, cook beef, onion and green pepper over medium heat until the meat is no longer pink; drain. Add the tomatoes, salt and pepper. Cook and stir for 5 minutes or until tomato is tender. Remove from the heat. Stir in milk, egg and eggplant; mix well., Transfer to a greased 13-in. x 9-in. baking dish. Toss bread crumbs and butter; sprinkle over top. Bake, uncovered, at 375° for 30 minutes or until heated through.

EMERIL'S EGGPLANT, SAUSAGE, AND ZITI CASSEROLE

Steps:

• Preheat the oven to 375 degrees F.
• Lightly grease a 9 by 13-inch casserole dish and set aside.
• In a large skillet over medium-high heat, heat 1/4 cup of the oil.
• Add the eggplant in batches, seasoning on both sides with salt and pepper, and cook until golden, adding more oil as needed.
• Transfer to a plate as they cook, and set aside.
• Heat 2 tablespoons of the remaining olive oil in a large skillet over medium-high heat.
• When hot but not smoking, add the onion and sausage, and cook, stirring, until the sausage is browned and the onion is soft, about 6 minutes.
• Add the tomato paste and cook, stirring frequently, until it begins to brown, about 1 to 2 minutes.
• Add the tomatoes, their juices, the Italian seasoning, black olives, 1 teaspoon of salt, and the crushed red pepper.
• Reduce the heat to medium-low and gently simmer, uncovered, until the flavors marry and the sauce slightly thickens, about 20 minutes.
• Remove from the heat.
• Add the basil and adjust seasoning, to taste.
• Meanwhile, melt the butter in a medium saucepan over medium-high heat.
• Stir in the flour and cook, stirring constantly, until thickened and forms a light roux, about 2 minutes.
• Whisk in the milk and, whisking frequently, cook until the sauce is thickened and smooth, about 4 minutes.
• Remove from the heat and season with the nutmeg and salt and pepper, to taste.
• Arrange half of the eggplant slices on the bottom of the casserole, overlapping as necessary.
• Top with half of the cooked pasta, then half of the sausage-tomato sauce.
• Place another layer of eggplant slices on top of the sauce, then layers of pasta and sausage-tomato sauce.
• Pour on the white sauce, then top with the grated mozzarella and Parmesan.
• Bake for 1 hour, or until puffed and golden brown on top.