We have two recipes for Eggplant (Grandma's own).
Try them both!
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.
*Zucchini or summer squash may be substituted for eggplant.
eheat the broiler.
Arrange eggplant slices in a single layer
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.
Place eggplant in a colander set in
rge fresh eggplants. Peel eggplant using a sharp vegetable peeler
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.
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.
Place the sliced eggplant in a bowl and coat
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.
Butter a casserole dish and preheat oven to 350\u00b0F.
Cover eggplant with boiling salted water; let stand for five minutes; drain well.
Brown onion, bell pepper and meat in bacon drippings until onion is translucent, about five minutes.
Add tomato puree and heat thoroughly.
Add drained eggplant and remaining ingredients.
Place in prepared casserole, cover and bake for 1/2 hour; remove cover, increase temperature to 400F and bake for an additional 15 minutes until golden brown on top.
Remove stem from eggplant and cut in half
Peel and cube eggplant.
Put in boiling salted water.
Boil for 3 minutes.
Drain.
Put in bottom of 9 3/4 x 9 3/4 x 2-inch casserole dish.
Stew together tomatoes, peppers and onion.
When all vegetables are cooked (nice and soggy), pour over eggplant. Sprinkle on oregano, black pepper, salt and top with grated Parmesan cheese, Cheddar cheese and bread crumbs.
Bake for 30 minutes at 350\u00b0.
Peel
and
slice eggplant 1/4 inch thick; sprinkle with salt and
let stand 15 minutes.
Blot off moisture with paper towel. Fry
eggplant in olive oil until lightly brown or soft to
touch. Saute
ground beef with onion and garlic; salt and pepper slightly.
Add
tomato
sauce
and
cook
for about 30 minutes. Layer
eggplant, then beef mixture and sprinkle with Parmesan cheese.
Use 8 x 10-inch casserole to layer eggplant. Bake at 350\u00b0 for 30 minutes.
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.
Cook eggplant until tender, best peeled and chopped for this. Drain almost all the liquid and let it cool a little while.
Saute the onion in butter and add the celery, pimentos and soup. Crumble cornbread in bowl and add egg and milk.
Add eggplant, onion and etc. from skillet and mix well.
Pour into greased casserole dish and bake for 45 minutes in 400\u00b0 oven.
Sprinkle top with cheese and let it melt in the heat of the dish.
Peel
and
cube
eggplant.
Cook covered in water until tender.
Saute diced onions, peppers and celery in oleo.
Mash eggplant
in pan with water.
Add crumbled corn bread and egg. Add remaining ingredients (excluding cheese and soup).
Place in greased
casserole\tdish.
Top with cheese.
Place in oven for 20 to 25 minutes.
Heat soup, use as sauce over casserole.
ut not crispy).
Dice eggplant, onion, and tomato into 1