Soak eggplant 15 minutes in salted water and drain.
Cook eggplant with water to cover until tender.
Add salt and pepper. Mash.
In skillet, simmer onion, celery and tomatoes until tender. In buttered casserole dish, combine eggs, eggplant, crumbs and cooked vegetables.
Add milk to mixture.
Top with grated cheese and bake, uncovered, at 350\u00b0 for 30 minutes.
Very similar to Franke's Cafeteria's eggplant casserole.
PREPARE EGGPLANT: Cut
Cook eggplant 5 to 10 minutes or until tender, drain off water.
Mix all ingredients together with eggplant.
Pour into greased one-quart casserole dish or baking pan.
Bake at 425\u00b0 approximately 30 minutes.
Cut cheese while eggplant is cooking and put a little grease on top of casserole before baking.
If larger portion is desired, double recipe.
Parboil eggplant 6 minutes.
Drain and put in a bowl.
Arrange in a casserole, eggplant and mixture, in layers, starting and ending with mixture.
Bake for 1 hour in a 350\u00b0 oven.
Serves 4 as a side dish.
Preheat oven to 350\u00b0.
Cover peeled and diced eggplant with water; add 1 teaspoon salt and simmer over low heat until tender, 10 to 15 minutes.
Drain and set aside to cool.
Combine eggplant with remaining ingredients and mix.
Pour into square or round baking dish sprayed with nonstick cooking spray and bake at 350\u00b0 for 45 to 50 minutes.
Recipe makes 6 servings.
Ultra low-fat.
chop onion.
chop bell pepper
chop celery.
saute in butter
add ground beef.
and brown
add small can tomato paste.
peel eggplant
slice about 3/4 inch thick
alternate layers of raw eggplant and meat mixture starting with meat.
make layers of meat scant
top with grated cheese
the recipe says cheese slices
bake covered at 350 for 30 minutes.
Preheat the broiler.
Arrange eggplant slices in a single layer
large bowl, combine the eggplant, tomatoes, garlic, 3 TBSP olive
Place eggplant in a colander set in
Cook eggplant in salted water to cover in 2-quart saucepan until tender.
Add onion; cook for 3 minutes longer.
Drain. Place in greased 1 1/2-quart casserole.
Combine beaten egg yolks, milk and cream in bowl; fold into eggplant.
Fold butter and cracker crumbs into stiffly beaten egg whites; stir into eggplant mixture with half the oysters.
Arrange remaining oysters on top of casserole.
Bake at 350\u00b0 for 40 minutes.
Peel and slice eggplant in 1/4-inch slices; salt and let set about 30 minutes.
Drain off brown juice.
Mix meal and flour, then roll eggplant in mixture.
Brown eggplant in shortening. Then saute onion.
Fry ground chuck and drain.
Layer in buttered casserole:
1st layer eggplant, 2nd layer onion, 3rd layer ground chuck and 4th layer sliced tomatoes.
Make 2 or 3 layers, according to size of casserole you want.
Cover top well with buttered cracker crumbs.
Cover well with grated cheese.
Bake 30 minutes at 350\u00b0.
Wash and peel eggplant; cut in small pieces, add
Place the sliced eggplant in a bowl and coat
Preheat oven to 325\u00b0.
Cook eggplant until mushy; drain.
Add all ingredients, reserving 1/2 cup cheese, 1/2 cup crumbs and small amount of butter.
Mix well.
Pour into baking dish; sprinkle with reserved cheese, cracker crumbs and melted butter. Bake at 325\u00b0 for 25 to 30 minutes.
Heat oil in a large Dutch oven over high heat. Brown lamb in 2 batches, for 2-3 mins. Set aside. Add onions and garlic and saute for 2-3 mins. Sprinkle in flour and cook for 1 min, until nutty and fragrant. Add stock and bring to a boil, stirring. Return lamb to pan along with herbs and lemon zest. Season. Cover, reduce heat and simmer for 1 hour.
Preheat oven to 400\u00b0F. Arrange eggplant over lamb, slightly overlapping. Sprinkle with feta and Parmesan. Bake for 20-25 mins, until golden. Garnish with extra rosemary leaves.
Combine eggplant, Worcestershire sauce, salt, pepper and water. Cook on medium-high until cooked down and most of the water has evaporated.
Mix butter with cracker crumbs.
Spray casserole pan with Pam or lightly grease.
Place 1/2-inch of cracker crumbs in baking dish. Add eggplant and crackers, leaving enough crackers for a top covering.
Mix egg and milk and pour over top of casserole.
Cover with foil and bake for 30 minutes. Remove foil and bake an additional 15 minutes or until golden brown.
Cook eggplant that has been peeled and cut in cubes until tender. Cook squash until tender. Saute chopped onion in 1/2 stick margarine until clear. Add eggplant, squash, onion and herb stuffing. Combine soup, egg, milk, pepper and half of the cheese. Mix.
Pour soup over vegetable that has been placed in greased casserole dish. Sprinkle remainder of cheese on top. Cover top with cracker crumbs and dot with remainder of margarine.
Bake 40 minutes in a 2-quart casserole dish 40 to 50 minutes at 350\u00b0.
Peel eggplant; slice into 1/8-inch slices.
Salt eggplant on both sides; set aside 15 minutes.
Layer eggplant in a 13 x 9-inch casserole.
Thinly slice tomatoes; layer over eggplant.
Sprinkle tomatoes with pepper, garlic salt and oregano to your liking. (Remember:
Oregano is heavy; use sparingly!)
Sprinkle cheese over top of casserole.
Bake, covered, for 20 minutes at 375\u00b0. Uncover; bake an additional 10 minutes or until cheese is fully melted.
Serves 4 to 6.
Peel and slice eggplant (round), saute hamburger with onions and add tomatoes.
Place layer of meat mixture in casserole dish; cover with layer of eggplant.
Cook at 400\u00b0 for 45 minutes.
Cook rice and serve casserole spooned over rice.
Melt 3 tablespoons of butter in skillet and add eggplant. Cook 5 minutes.
Add sausage to skillet and cook thoroughly.
Salt and pepper to taste.
Mix together onion, tomatoes and cheese, reserving a little of the cheese.
In a greased casserole, alternate layers of tomato, onion, cheese mixture with layers of eggplant, sausage mixture.
Mix crumbs with remaining cheese and sprinkle over casserole.
Dot with butter.
Bake at 375\u00b0 for 35 minutes.