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eggplant casserole
at recipeseasy.com
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Beef And Eggplant Casserole
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Yield: 8 Servings
1 lb Lean ground beef
1/2 ts Garlic salt
1/4 ts Garlic powder
1/4 ts Pepper
2 x Celery; chopped
16 oz Kidney beans; drained
1/2 Chopped head cabbage
28 oz Tomatoes *
1 cn Water in empty tom. can
4 Beef bouillon cubes
Chopped parsley
In a Dutch oven, brown beef. Add all remaining ingredients except
parsley; bring to boil. Reduce heat & simmer, covered for 1 hour.
Garnish with parsley. Yield 3 qts. * chopped & liquid reserved
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Cheesy Eggplant Casserole
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Yield: 12 Servings
2 cn Cream of shrimp soup
1 c Half & half
4 ts Instant minced onion
1 ts Prepared mustard
2 c Shredded swiss cheese
12 Eggs
12 (1/2 inch) thick slices of
1 Sourdough french bread,
1 Buttered & halved
In saucepan combine first 4 ingredients. Cook and stir until smooth
and heated through. Remove from heat; stir in cheese until melted.
Pour 1 cup of the sauce into each of 2 (10 x 6 x 1 inch) baking
dishes. Break 6 eggs into sauce in each casserole. Carefully spoon
remaining sauce around eggs. Stand French bread slices around edges
of casseroles with crusts up. Bake in 350 degree oven for 20 minutes
or until eggs are set. Sprinkle with snipped parsley, if desired.
This makes 12 servings, enough for a grand brunch. It is easily cut
in half.
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ARMENIAN EGGPLANT CASSEROLE
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Yield: 8 Servings
1 pk Dry yeast
1 1/2 c Warm water
1 ts Salt
2 c All-purpose flour
2 c Whole wheat flour
Toasted sesame seeds
Sprinkle yeast into warm water in large bowl and stir until
dissolved. Add salt. Combine all-purpose and whole wheat flours and
add enough to yeast mixture to make stiff dough. Turn out on floured
surface and knead until smooth and elastic, 8 to 10 minutes. Shape
into ball. Place in greased bowl and turn to grease top. Cover and
let rise until doubled in bulk, about 1 1/2 hours. Punch down and let
rise again until doubled, about 30 minutes. Divide dough into 8
pieces and roll each out on lightly floured surface to very thin
circle about 9 inches in diameter. Place, one at a time, on baking
sheet and sprinkle with sesame seeds. Bake at 400F 5 to 6 minutes, or
until bread appears dry, lightly browned and blistered. Run palest
side under hot broiler until lightly browned. Cool and store in dry
place.
(C) 1992 The Los Angeles Times
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MINCE & EGGPLANT CASSEROLE
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Yield: 36 Servings
8 oz Loaf party rye-bread slices
1/4 c Mayonnaise
1 tb Chil sauce
1/2 ts Prepared horseradish
1/2 sm Green pepper, minced
1/4 lb Thinly sliced corned beef
8 oz Sauerkraut, drained
8 oz Slice swiss cheese
Preheat oven to 350oF. Arrange bread slices on large cookie sheet.
Bake 5 minutes or until lightly browned on one siode. Remove cookie
sheet oven.
Meanwhile, in small bowl, stir mayonnaise, chil sauce, horseradish,
and green pepper until blended. (Could substitute 1,000 Island
dressing).
With knife, spread some mayonnaise mixture on toasted side of each
bread slice. Top each slice with some corned beef, sauerkraut, then
cheese, cutting corned beef and cheese slices to fit. Bake about 10
minutes or until cheese is melted. Serve immediately. Makes about 3
dozen canap?s.
Each canap?: About 60 calories, 4 g fat, 10 mg cholesterol, 135 mg
sodium.
Good Housekeeping's HOLIDAY BEST '93 pg 120
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MOUSSAKA (LAMB & EGGPLANT CASSEROLE)
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Yield: 6 Servings
1 Medium eggplant
1 ts Salt
1/2 c All-purpose flour
Vegetable oil
2 tb Butter or margarine
1 lb Ground lamb
1/2 c Chopped onion
1 cn Tomato sauce(8oz)
1 c Dry red wine
1 tb Snipped parsley
1/2 ts Salt
1/4 ts Ground pepper
1/4 ts Ground nutmeg
1 Egg,beaten
1/2 c Parmesan cheese
1/4 c Dry bread crumbs
3 tb Butter or margarine
3 tb Flour
1/2 ts Salt
1/4 ts Ground nutmeg
1 3/4 c Milk
2 Eggs
1/4 c Parmesan cheese
1/4 c Dry bread crumbs
1/4 c Parmesan cheese
Pare eggplant; cut crosswise into 1/4-inch slices. Sprinkle slices
with 1 teaspoon salt. Coat with 1/2 cup flour; shake off excess. Heat
2 tablespoons oil. Fry several eggplant slices in hot oil until
golden brown. Repeat with remaining slices, adding more oil when
necessary; drain on paper towels.
Melt 2 tablespoons butter in 10-inch skillet. Cook and stir lamb and
onion in butter over medium heat until lamb is brown. Stir in tomato
sauce, wine, parsley, 1/2 teaspoon salt, the pepper and 1/4 teaspoon
nutmeg. Cook uncovered until half of the liquid is absorbed, about
20^? minutes. Stir in 1 beaten egg, 1/2 cup cheese and 1/4 cup bread
crumbs. Remove from heat. Heat oven to 375'. Melt 3 tablespoons
butter in 2-quart saucepan. Stir in 3 tablespoons flour, 1/2 teaspoon
salt and 1/4 teaspoon nutmeg. Cook over low heat, stirring
constantly, until mixture is smooth and bubbly. Add milk, stirring
constantly until sauce boils. Beat 2 eggs slightly. Stir small amount
of hot milk mixture into eggs. Stir egg-milk mixture back into hot
mixture in pan. Stir in 1/4 cup cheese. Grease baking dish, 12x8x2
inches. Sprinkle 1/4 cup bread crumbs evenly in dish. Arrange half of
the eggplant slices in dish; cover with lamb mixture. Sprinkle with 2
tablespoons of the cheese; top with remaining eggplant slices. Pour
sauce over eggplant slices; sprinkle with remaining 2 tablespoons
cheese. Bake uncovered 45 minutes. Remove from oven; let stand
20 minutes before serving.
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NOODLE EGGPLANT CASSEROLE
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Yield: 4 Servings
8 oz Noodles,egg,medium(4cups)
1 tb Salt
3 qt Water,boiling
1 cn Yogurt,plain(8oz)
1 cn Cottage cheese,creamed(8oz)
1 pk Green beans,frozen(10oz)
1/2 c Onion,minced
1 c Cheddar cheese,shredded
1. Gradually add noodles and salt to rapidly boiling water so that
water continues to boil.~ 2. Cook, uncovered, stirring occasionally,
until tender; drain in colander.~ 3. While noodles are cooking,
combine yogurt and cottage cheese.~ 4. In a 2-quart round baking
dish, combine noodles, yogurt mixture, beans and onion.~ 5. Top with
Cheddar cheese.~ 6. Bake in preheated 400'F. oven 20 to 25 minutes,
or until cheese is melted and browned.~
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EASY EGGPLANT CASSEROLE
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Yield: 4 Servings
2 md Sized tomatoes
1/2 c Mayonnaise
1/4 c Milk
1 1/2 ts Fresh lemon juice
1/2 ts Basil leaves,crushed
1/16 ts Ground black pepper
4 English muffins, split and
Toasted
Salt
8 Eggs, poached and well
Drained
Hold tomatoes at room temperature until fully ripe.Cut each tomato
into 4 slices;set aside.In a small saucepan,combine
mayonnaise,milk,lemon juice,basil and black pepper;heat until
hot;keep warm.On each English muffin half arrange a tomato
slice;sprinkle lightly with salt,top with a poached egg;cover with
mayonnaise sauce.Serve two for each portion.Garnish with parsley if
desired.Serves 4.
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EGGPLANT & CHEESE CASSEROLE T
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Yield: 6 Servings
1 md Eggplant -- peeled and
Cubed
2 Cloves garlic -- minced
Juice of 1 lemon
Grated rind of 1 lemon
2 tb Olive oil
1 tb Butter
1 lg Onion -- minced
2 c Buckwheat groats -- cooked
Fine
2 tb Celery leaves -- minced
1/4 ts Pepper
1 tb Fresh parsley -- minced
1 Egg -- beaten
1 tb Buckwheat flour
Or more, if needed
2 tb Corn oil -- for frying
Steam eggplant in a vegetable steamer for 8 to 10 minutes, or until
tender. Transfer to a glass or ceramic bowl and toss with garlic,
lemon juice, lemon rind, and olive oil. Set aside to marinate for 1
hour, then finely chop in a food processor or blender, along with
marinating liquid.
Meanwhile, heat butter and brown onions in a large skillet. Cool,
then add remaining ingredients, except corn oil. Stir in chopped
eggplant. Mixture should be fairly stiff; adda little more flour if
necessary.
Heat corn oil in another large skillet. Drop mixture by the
tablespoon into hot oil and fry until golden brown on each side.
Drain on paper towels. Serve hot.
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EGGPLANT & PEPPER CASSEROLE WITH RICE
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Yield: 4 Servings
2 c Dry pasta shells
1/3 c Water
1/4 c Vinegar
1 lg Eggplant == peeled and
Cubed
1 sm Red onion -- chopped
1/2 c Mushrooms -- chopped - or
More
1 Green pepper -- chopped
1/2 c Chives -- chopped
2 tb Garlic -- minced
1 md Tomato -- chopped
10 oz Tomato sauce
3 tb Oregano
1/2 ts Salt -- (or less)
Ground pepper
1/4 c Red wine
Cook pasta shells. While cooking pasta heat a large skillet with the
water and vinegar. When getting hot add the cubed eggplant, onion,
chives, garlic, green peppers, and mushrooms. Saute till soft When
done add to the pasta along with the tomato sauce, oregano, salt,
pepper and red wine. Stir and heat gently (on low).
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EGGPLANT CASSEROLE
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Yield: 1 Quart
2 Medium eggplants
1/2 c Vegetable stock
2 Onions, sliced
1 c Diced celery
3/4 c Tomato puree
1/2 c Vinegar
2 tb Sugar
2 tb Capers
4 tb Raisins or currants, plumped
In hot water
Salt & pepper
Preheat oven to 400F. Place the eggplants on a baking sheet and
prick with a fork. Bake until tender but not mushy, about 35-45
minutes. When the eggplants are cool enough to handle, remove the
peel and dice the flesh into 1-inch cubes. Place the cubes in a
strainer or drainer. In a large saute pan over moderate heat, bring
the stock to a boil. Add the onions and cook until tender, about 10
minutes. Add the celery and cook for 5 minutes. Add the tomato
puree, vinegar, and sugar, and simmer a few minutes. Stir in ther
eserved eggplant, capers, and raisins and warm through. Adjust the
seasoning with salt and pepper. Serve at room temperature. This can
be made a few days ahead of time. Bring to room temperature for
serving, check seasoning, and add vinegar and salt if desired.
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