- 1 medium eggplant
- salt
- 1 tablespoon grated onions
- 1/2 cup grated sharp Cheddar cheese
- 1/8 teaspoon black pepper
- 2 eggs, beaten
- cracker crumbs, for topping
Eggplant Casseroles
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- 1 1/2 pounds eggplant, thinly sliced
- vegetable spray
- 2 tablespoons olive oil
- 1/2 cup chopped onion
- 16 ounces sliced mushrooms
- 9 lasagna noodles
- 1 jar (16 ounces) spaghetti sauce with vegetables
- 8 ounces ricotta cheese, part-skim
- 4 ounces shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
Preparation:
In large nonstick skillet sprayed with vegetable spray, quickly brown eggplant slices; set aside. In the same skillet in hot olive oil, cook onion for about 3 to 4 minutes, stirring occasionally, or until tender. Add mushrooms; cook, stirring frequently, about 5 minutes or until mushrooms are tender. Cook lasagna noodles in boiling salted water according to package directions. Into an 11x7-inch baking dish, spoon about 1/4 of the sauce. Arrange three alternate layers of lasagna noodles, ricotta, mushroom mixture, mozzarella cheese, eggplant slices, sauce and Parmesan cheese. Bake eggplant lasagna at 350° for 30 to 40 minutes.________________________________________________________________________________________________________________________
Eggplant Delight
Ingredients:
- 1 medium eggplant
- 1 1/2 cups water
- 1/3 cup chopped onion
- 1/2 cup chopped celery
- 1 can cream of mushroom soup
- 1/3 to 1/2 cup milk
- 1/2 cup chopped bell pepper
- 1/2 cup shredded Cheddar cheese
- 1/2 cup fine bread crumbs
- 1 teaspoon salt
- 3 slices bacon, partially cooked
Preparation:
Peel and cube eggplant. Place in cold water for 10 minutes; drain and cook in boiling water with onions and celery until tender. Drain and mash. Combine soup and milk; stir into eggplant. Add pepper, cheese, bread crumbs and salt. Pour into greased casserole. Top with partially cooked bacon and bake uncovered at 350° for about 35 minutes.__________________________________________________________________________________________
Moussaka
- 2 medium eggplants
- 2 teaspoons salt
- 1 pound lean ground beef
- 1 can (14.5 ounces) tomatoes, drained
- 1 can (8 ounces) tomato sauce
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon oregano
- dash cinnamon
- 2 tablespoons butter
- 2 tablespoons flour
- 1 cup milk
- 2 1/2 cups shredded cheddar cheese
- 2 eggs, slightly beaten
Preparation:
Slice eggplants in 1/2-inch slices. In a large kettle, boil eggplant slices 5 to 10 minutes, until tender. Drain in colander or on paper towels. Sprinkle eggplant with 2 teaspoons of salt and place a layer of paper towels on top of the salted slices. Place a heavy casserole or bowl on top of eggplant, pressing down to squeeze out excess water. Arrange half of the eggplant slices in a 13x9x2-inch baking dish.In a large skillet, brown ground beef; drain off excess fat. Add drained tomatoes, breaking up with a spoon. Add tomato sauce, garlic powder, 1/2 teaspoon salt, pepper, oregano, and cinnamon. Simmer for 5 minutes, stirring occasionally. Spread meat mixture over the eggplant. Top meat mixture with remaining eggplant slices. In a medium saucepan, melt butter. Stir in flour; remove from heat. Gradually stir in milk; return to heat and cook until thickened, stirring constantly. Add shredded cheese and continue stirring until cheese is melted and sauce is smooth. Add a small portion of the mixture to the eggs, beating quickly, then return egg mixture to sauce in saucepan, whisking in quickly. Pour cheese sauce over the all. Bake at 400° for 30 minutes, or until topping is set. Let stand 5 minutes before serving. This eggplant recipe serves 6.
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