Brown onion and green pepper in oil until soft.
Add turkey and cook.
Add a cup of hot water and rice.
Put eggplant in casserole sliced in cubes.
Put mixture over eggplant.
Cover and cook at 350\u00b0 for 25 to 30 minutes.
hrimp shells.
Add the Eggplant and reduce to a simmer
Remove chicken from bone and cut into chunks.
Place 1/2 chicken in greased baking dish.
Spread with half of the chopped onion and half of dressing mixture.
Combine both cans of soup and broth or water.
Pour 1/2 soup mixture over dressing, then repeat layers with remaining chicken, dressing and soup.
Bake at 350\u00b0 for 45 minutes.
n 2 1/2-quart casserole.
Combine chicken broth soup
Peel and cut eggplant into 1/4-inch slices.
Peel tomatoes and slice.
In a 2-quart casserole dish, arrange a layer of eggplant; sprinkle with salt and pepper.
Put a layer of tomatoes on top; sprinkle with salt, pepper and oregano flakes you have crushed with your fingers and cheese.
Repeat layers until casserole is full, ending with cheese on top.
Cover; bake in a 400\u00b0 oven for 30 to 40 minutes, or until eggplant is tender when tested with fork.
Peel and cut eggplant into cubes. Sprinkle with salt and set in a colander in the sink for 30 minute to draw out the bitter juices. Rinse well and pat dry.
Dip eggplant cubes in egg and then coat with bread crumbs. Fry in skillet with olive oil. Place on paper towel to drain excess oil.
Place all ingrediants EXCEPT tomatoes in skillet. Cover and cook over low heat until tender, about 10 minute Add tomatoes and cook for 3-5 minute.
Serve hot w/ any kind of pasta or cold.
Enjoy!
First follow directions on stuffing and set aside.
Cook all other ingredients, except for cheese, together until done; add Stove Top dressing into eggplant mixture.
Mix well.
Put into buttered casserole pan; add grated cheese on top.
Bake at 350 degrees for 30 minutes.
Mix corn bread; bake at 425\u00b0.
Stir-fry ground meat in a large Pammed skillet.
When meat is done, add chopped eggplant, chopped onion, chopped jalapeno pepper, Creole seasoning and salt and pepper to taste.
Simmer together until vegetables are done. Combine with cooked corn bread.
Add enough water to moisten.
Bake at 375\u00b0 in a 9 x 13-inch Pyrex dish until brown.
Boil eggplant and shrimp until eggplant is tender.
Place the
ery thin rings
Lime dressing (see recipe)
Oyster parfait (see
Peel and cut up eggplant; boil in salted water until tender then drain. Cook ground meat in a skillet with fat and seasoning. Add onion, garlic, and bell pepper; mix. Add rice and eggplant and mix thoroughly. If too dry, add a little water. Place in a greased casserole dish and cover with crumbs. Bake in a moderate oven, until golden brown.
Peel and cube eggplant and boil until tender.
Soak bread in milk.
Drain eggplant, add bread and milk mixture.
Mix well. Stir in beaten eggs, onion, salt and pepper.
Place in well buttered casserole dish.
Top with cheese.
Bake at 350\u00b0 for 30 to 35 minutes.
Cube, boil and drain eggplant. Saute onion and bell pepper in oleo. Mix eggplant, sauteed veggies, corn, eggs, and crackers; add salt and pepper to taste. Pour into casserole dish and top with Mozzarella cheese. Cover and bake for 1 hour at 350\u00b0.
Bake cornbread according to package directions.
Set aside. Cook eggplant and mash.
Add crumbled cornbread and milk to mashed eggplant.
Saute celery, onion and green pepper.
Add cream of chicken soup and poultry seasoning.
Mix all together and bake at 350\u00b0 for 1 hour.
Fifteen minutes before you take it out of oven, add cheese (grated) to top of casserole, enough to cover.
Cook eggplant in boiling salted water 6 to 8 minutes or until tender; drain well.
Combine eggplant, milk, soup, egg, onion, 3/4 cup stuffing mix and salt, stirring well.
Spoon into a lightly greased 1-quart casserole.
Combine remaining 1/2 cup stuffing mix and butter.
Sprinkle over eggplant mixture.
Bake at 350\u00b0 for 20 to 25 minutes.
Brown meat; set aside.
Peel and cut up eggplant.
Cover with water.
Cook until tender.
Saute bell pepper, celery and onion. Drain eggplant.
Mix all with ground meat and rice.
Put in casserole.
Bake 20 minutes at 300\u00b0.
Microwave ground beef in 2-quart casserole for 5 to 6 minutes or until brown.
Add onion, green pepper and celery.
Cut eggplant in half.
Remove pulp and finely chop.
Add cut eggplant to meat mixture.
Cover.
Peel and cook eggplant until tender and mash.
Cook meat, onion and bell pepper until done.
Mix meat mixture, eggplant, margarine, corn bread and enough milk to make real moist.
Salt and pepper to taste.
Put in casserole and bake at 375\u00b0 until brown, about 25 to 30 minutes.
Place eggplant on oiled sheet pan& bake
Cook eggplant.
Combine all together remaining ingredients. Spoon into casserole dish.
Sprinkle reserved stuffing mix on top. Bake at 350\u00b0 for 25 minutes.