Eggplant Casserole Recipes

Eggplant whether used in a vegetarian casserole or one containing meat, often veal, it is a delicious main course dish. This page contains eggplant casserole recipes.

Solutions: Eggplant Casserole Recipes

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Eggplant Casserole

Ingredients:

1 lg. eggplant
1 can chopped tomatoes
1 onion, chopped
1 clove garlic, chopped
1 lb. ground beef
3 Tbsp. sugar
1 tsp. sweet basil
2 eggs, beaten with 2 Tbsp. water
2/3 cup bread crumbs
Parmesan cheese

Directions:

Peel eggplant and slice. Sprinkle slices with salt & put in strainer. Saute onion and garlic in oil; add ground beef and brown. Add tomatoes, sugar, salt and pepper. Simmer about 30 minutes. Add sweet basil and simmer 10 minutes. Squeeze excess moisture out of eggplant slices and brown in oil.

In casserole place layer of eggplant slices; sprinkle with some bread crumbs and spoon on some beaten egg sauce with meat and Parmesan cheese. Repeat. Bake uncovered at 350 degrees F for 30 minutes.

By Robin from Washington, IA

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Eggplant Crunch Casserole

I like the crunchiness of the veggies in this casserole.

Ingredients:

1 lb. eggplant, pared and cubed
1 cup chopped celery
1/2 cup chopped onion
1/2 cup chopped green pepper
4 Tbsp. butter or margarine
1 (8 oz.) can tomato sauce
4 oz. sharp American cheese, shredded
1 1/2 cups coarsely crushed corn chips

Directions:

In large skillet, cook eggplant, celery, onion, and green pepper in butter until tender, about 15 minutes. Stir in tomato sauce, cheese and 1 cup of the crushed corn chips. Turn into 1 1/2 or 2 quart casserole. Bake, covered, at 350 degrees F for 25-30 minutes until heated through. Before serving, sprinkle the remaining 1/2 cup of corn chips on top.

Servings: 6-8

Prep Time: 15-20 Minutes

Cooking Time: 25-30 Minutes

By Robin from Washington, IA

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Golden Eggplant Casserole

I learned to like eggplant a few years ago and this recipe is definitely a good one and easy to make.

Ingredients:

2 1/2 cups eggplant, peeled and cubed
18 saltine crackers, crumbled
1/2 cup cheese, shredded
1/4 cup celery, chopped
2 Tbsp. pimento, chopped
1 Tbsp. butter or margarine, melted
1/2 tsp. salt
1/8 tsp. pepper
1 cup cream or evaporated milk

Directions:

Cook eggplant in boiling, salted water for 10 minutes; drain. Combine with remaining ingredients. Place in 1 quart casserole dish. Bake at 350 degrees F for 45 minutes.

Servings: 6

Prep Time: 20 Minutes

Cooking Time: 45 Minutes

By Robin from Washington, IA

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Eggplant-Beef Casserole

Even if you aren't sure you like eggplant, you should try this casserole. Very hearty and the cheese makes it great!

Ingredients:

2 eggplants
2 lb. ground beef
1 med. onion, diced
1 stick butter
1 tsp. salt, or to taste
1/4 tsp. cinnamon
1 Tbsp. tomato paste
3 eggs
1/2 cup grated cheese
3/4 cup grated cheese
7 eggs

Directions:

Slice eggplants lengthwise, salt and fry in oil until golden brown. Place on absorbent paper.

Saute' onions in water until soft.

Add meat and brown lightly.

Add onions, parsley, butter, salt, cinnamon, and tomato paste. Cook with water for 45 minutes.

Remove from fire and add 3 slightly beaten eggs and 1/2 cup of grated cheese.

Grease shallow pan.

Place a layer of eggplant slices on bottom, cover with 1/2 of meat mixture, then another layer of eggplant and the remaining meat mixture. Finish with eggplant layer.

Beat 7 eggs, slightly. Pour over eggplant.

Sprinkle with remaining 3/4 cup of cheese and bake for 45 minutes at 350 F.

Servings: 8

Prep Time: 20-25 Minutes

Cooking Time: 45 Minutes

By Robin from Washington, IA

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Eggplant Casserole

I was never brave enough to try eggplant until a dear friend of mine served it in her home. I tried it an fell in love with it. This recipe is great!

Ingredients:

4 cups diced eggplant
1 cup milk
1 can cream of mushroom soup
1 egg
1/2 cup chopped onion
3/4 cup bread crumbs or cracker crumbs

Topping:

1/2 cup cracker crumbs
2 Tbsp. melted butter
grated Parmesan cheese

Directions:

Cook eggplant in salted water until tender (10 minutes); drain and stir in milk and soup. Blend in egg, onion, and bread crumbs.

Put in greased casserole. Top with mixture or cracker crumbs, butter, and grated cheese. Bake at 350 degrees F for 20-30 minutes.

Servings: 8

Prep Time: 15-20 Minutes

Cooking Time: 20-30 Minutes

By Robin from Washington, IA

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Questions

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Eggplant Casserole

Ingredients

1 med. eggplant (peeled and cubed)
Salted water
1 stick margarine
1 1/4 cup soft bread crumbs
1/2 tsp. salt
2-3 eggs (beaten)
cheese (shredded)
cracker crumbs

Directions

Cook eggplant in small amount of salted water until tender; drain. Melt margarine in skillet and cook bread crumbs a few minutes. Add salt and cool. Add beaten eggs and cooked eggplant to crumbs. Pour into a buttered casserole and cover top with shredded cheese. Cover cheese with cracker crumbs. Bake at 375 degrees for 30 to 40 minutes until brown and crusty.

By Robin

RE: Eggplant Casserole

Hmmm, I wonder if I could replace the eggplant with yellow squash? (08/25/2006)

By Maryeileen

RE: Eggplant Casserole

Maryeileen, I'll bet you could replace the eggplant with yellow squash and it would probably be delicious! (08/25/2006)

By cookiemom1

RE: Eggplant Casserole

Just what I needed the eggplant crop is coming in strong now and we just love it. Thanks for the new recipe. (10/02/2008)

By ladybird0228

Eggplant Casserole

Ingredients

2 cups peeled and diced eggplant
1 tsp. sugar
1/2 cup chopped onion
1/2 cup grated cheese
1/4 cup mayonnaise
1 egg
2 Tbsp. butter
1/2 cup cracker crumbs

Directions

Cook eggplant until tender in water. Drain and mash. Add remaining ingredients in order listed. Mix well and pour into a 2 qt. casserole dish sprayed with non-stick spray. Top with cracker crumbs. Bake uncovered for 30-35 minutes at 350 degrees F. Makes 5-6 servings.

By cookiemom1 from Gilmer, TX

Eggplant Casserole

Ingredients

1 large eggplant
1 medium onion
2 medium tomatoes
1 can mushrooms
1 green pepper
1 lb. Mozzarella cheese

Directions

Peel and slice eggplant. Roll in seasoned flour. Fry until browned. In medium Corningware-type dish, layer eggplant, shredded cheese, chopped onion, sliced tomato, mushrooms, green peppers. Repeat layers. Cover and bake 45 minutes to 1 hour in 350 degree F oven.

By Robin from Washington, IA

Eggplant Casserole

Pare one medium sized eggplant. Cut in 1/4 inch slices. Cook in salted water until tender. Drain and mash.

Add:

1/4 cup butter or margarine
1/4 cup bread crumbs
2 eggs, well beaten
1 tsp. minced onion
1/2 tsp. salt
1/8 tsp. pepper

Mix well. Bake in a moderate oven until thoroughly heated and browned. (about 45 minutes) This can be prepared ahead of time and baked before serving.

By Robin from Washington, IA