I have a lot of eggplant in my garden, so I am looking for various ways to prepare it. This was served as a side dish in the recipe, but I served it as a meatless main dish over brown rice.
I omitted the olives since I had none and they were very expensive in the store. I will look for them on sale when I make this dish again.
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Yield: 8 side servings and 4-6 main servings
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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!
I like the crunchiness of the veggies in this casserole.
Peel eggplant and slice. Sprinkle slices with salt & put in strainer. Saute onion and garlic in oil; add ground beef and brown.
Even if you aren't sure you like eggplant, you should try this casserole. Very hearty and the cheese makes it great!
I learned to like eggplant a few years ago and this recipe is definitely a good one and easy to make.
Preheat oven to 350 degrees F. Peel eggplant; cut into 1/2 inch cubes. Cook in small amount of boiling salted water in saucepan for 5-8 minutes or until tender; drain.
Use long eggplant slices to make these versatile roll-ups. This page contains eggplant roll-up recipes.
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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.
Cook eggplant until tender in water. Drain and mash. Add remaining ingredients in order listed.
Peel and slice eggplant. Roll in seasoned flour. Fry until browned.
Pare one medium sized eggplant. Cut in 1/4 inch slices. Cook in salted water until tender. Drain and mash.