Best 13 Eggplant Aubergine Casserole Recipes

EGGPLANT (AUBERGINE) CASSEROLE

Steps:

• Preheat oven to 180°C.
• Heat oil in saucepan.
• Sauté eggplant and onion until soft.
• Remove saucepan from heat and stir through margarine until melted.
• Add remainder of ingredients, and combine well.
• Transfer to a casserole dish, and bake until golden and bubbling, approx 45 minutes.

EASY EGGPLANT (AUBERGINE) CASSEROLE

Steps:

• Peel and slice the eggplant 1 cm thick and place the slices on a plate in a single layer.
• Salt them heavily, cover with another plate and weight.
• Leave for 1/2 to one hour.
• Cut the bread into cubes.
• Peel and chop the onion.
• Sauté the bread cubes with the spices in 1 tbsp of olive oil, and lay them in a small lasagne pan when they are nicely browned.
• Rinse and gently squeeze dry the eggplant.
• Cut it in to 1 cm cubes and sauté them, with the onion, in the remaining olive oil, until the eggplant is tender.
• Add the tomatoes and simmer for a few minutes.
• Mix into the toasted bread cubes in the lasagne pan.
• Top with the grated cheese.
• Bake at 350°F for 30 minutes.

BEEF AND EGGPLANT (AUBERGINE) CASSEROLE

Steps:

• Preheat oven to 350°.
• In a skillet, brown ground beef, chopped onion and green pepper; drain well.
• Add Italian Seasonings to meat mixture; add diced tomatoes.
• Mix lightly.
• Blend cream of celery soup, hot sauce to taste, and 1 cup milk.
• Spread about 1/4 cup of meat sauce in oil-sprayed baking dish; then layer eggplant, meat mixture, stuffing and top with half of soup mix; repeat.
• Top with grated cheese and bake for 45-50 minutes.
• Let set for 5-10 minutes before serving.
• Top with grated Parmesan cheese.
• Freezes well in individual servings.

EGGPLANT (AUBERGINE) -SQUASH CASSEROLE

Steps:

• Parboil eggplant and squash for two minutes, drain and set aside.
• Heat margarine in sauce pan.
• Saute onion, bell pepper and celery for 5 minutes.
• Add garlic, cook 2 minutes more.
• Add salt black pepper and flour.
• Stir until flour is absorbed.
• Stir in the cream and cheese.
• Remove from heat.
• Add mushrooms to the eggplant-squash mixture.
• Stir in the cream mixture.
• Turn into a lightly buttered 2 quart baking dish.
• Bake at 350 degrees for 30 minutes.
• Sprinkle evenly with bread crumbs and bake another 15 minutes or until browned.
• Makes 8 servings.

EGGPLANT (AUBERGINE) AND CHEESE CASSEROLE

Steps:

• Preheat oven to 325°F
• Spray a 9-inch baking dish with nonstick cooking spray.
• In a large saucepan over medium heat, boil the 4 cups salted water.
• Add eggplant (and onion, if using it) and continue to boil for 3 minutes; drain.
• In a mixing bowl, combine eggplant, croutons, and half of the cheese.
• Spoon into baking dish.
• In another mixing bowl, combine milk, flour, salt, pepper, and oregano; pour over eggplant mixture in baking dish.
• Top with remaining cheese and drizzle with melted butter.
• Cover and bake at 325F for 20 minutes.
• Uncover and bake for additional 5-7 minutes to melt and brown cheese.

EGGPLANT (AUBERGINE) CREOLE CASSEROLE

Steps:

• Wash and slice the eggplant.
• Sprinkle well with some salt in a strainer and let sit for 30 minutes.
• Rinse salt off well, and pat dry on towelling.
• Heat the first amount of oil in a fry pan and saute each slice of eggplant just until golden with brown colourings.
• Arrange eggplant in the bottom of a 9 x 13 baking pan.
• Hint: sometimes I brush oil on my eggplant and place on a cookie sheet, and bake in the oven turning once to brown each side, maybe a total of 12 minutes, instead of the frying.
• Also with the pan frying you might have to add more oil, as the eggplant will absorb the oil.
• (or use peanut oil which does not get too absorbed into vegie.).
• After layering into your baking dish set oven to 350 degrees F.
• Heat the second tablespoon on olive oil in a skillet and saute onion, peppers, and celery for 5 minutes.
• Add the tomatoes and cook two minutes.
• Add the paste, and water and spices.
• Cook until thickened.
• Pour over the eggplant evenly.
• Sprinkle with the romano cheese.
• Sprinkle with the cheddar cheese.
• Sprinkle with the black pepper freshly ground.
• Bake in the oven until cheese is melted and browned and all is heated thru.
• approximately 15 to 20 minutes.
• As you can tell from this recipe each item is already cooked to your preference before going into the oven for final 15 minutes.
• So the thickness of the sauce and doness of the eggplant is already almost to its peak.
• Alternative topping.
• 3 whole eggs, a quarter cup of cheese grated and 1 cup bread crumbs, make a paste and smear over the top evenly (like a pie crust) then place in oven to bake the 20 minutes.

EGGPLANT (AUBERGINE) & HERB STUFFING CASSEROLE

Steps:

• Preheat oven to 350°F.
• Peel, cube & parboil eggplant for 5 min in boiling water. Drain well & set aside.
• Butter a 2 qt baking dish. Begin by sprinkling 2/3 cup of stuffing mix on the bottom & then place 1/2 of the eggplant on top of the stuffing.
• Distribute entire amt of onion, bell pepper & tomato evenly over the eggplant & then 1/2 of the mozzarella cheese over that.
• Then layer on the remainder of the stuffing mix, eggplant & mozzarella cheese (in that order) & top evenly w/Parmesan cheese.
• Bake for 30 min or till hot & bubbly. Serve immediately.
• NOTE #1: This is 1 of several recipes I have seen lately to suggest parboiling eggplant. I have always sauteed eggplant in olive oil till just slightly tender for such uses & assume that can be done here as well if your pref.
• NOTE #2: While not a part of the recipe, the use of garlic here would be a must for me. If you agree, then lightly sprinkle garlic powder (or salt if your choice) over the onion, bell pepper & tomato layer b4 completing assembly of the casserole.

EGGPLANT (AUBERGINE) CASSEROLE -- PERFECT FOR PASSOVER

Steps:

• Saute the onion in butter.
• Combine the next 6 ingredients.
• Add the sauteed onion, cover and cook for 15 minutes.
• Stir in the tomatoes.
• Grease a 2-quart casserole and arrange alternate layers of vegetables, cottage cheese and farfel, beginning and ending with vegetables.
• Bake uncovered at 350° for 20 to 30 minutes.
• This may be put together ahead of time and refrigerated.

EGGPLANT (AUBERGINE) CASSEROLE

Steps:

• Preheat oven to 350 degrees.
• Peel eggplant and cut into large chunks.
• Boil in salted water for about 10 minutes or until soft.
• Drain eggplant in collander, then return to pot and mash.
• Add all other ingredients except 1/2 cup of the cheese.
• Spray a casserole dish with cooking spray and pour eggplant mixture into dish.
• Sprinkle remaining cheese on top.
• Bake for 45 minutes.

LOW-FAT, GOOD FAT EGGPLANT (AUBERGINE) CASSEROLE

Steps:

• Preheat oven to 350°F, and prepare vegetables.
• In medium bowl, combine olive oil, eggplant, mushrooms and seasoning.
• Transfer to unprepared baking pan.
• Bake eggplant mixture for 30 minutes.
• Mix onion, tomatoes, tomato juice, salt in medium bowl.
• After thirty minutes, pour tomato juice mixture over eggplant mixture.
• Bake at 350°F for additional half hour.
• Allow to cool a little before serving.

FISH & EGGPLANT (AUBERGINE) CASSEROLE

Steps:

• Preheat the oven to 400°F.
• Mix the brown sugar, cornstarch, vinegar, soy sauce and water, and set aside.
• Cut the eggplants into 1" dice and the remaining vegetables into slightly smaller dice.
• Saute the eggplant in a mixture of half each of the two oils until soft.
• Place them in a lasagne pan with the fish, cut in chunks, and the ginger.
• Saute the remaining vegetables in the remaining oils until soft, and add them to the casserole.
• Mix the sauce up well and pour it over.
• Bake for 20 minutes.

ITALIAN EGGPLANT (AUBERGINE) CASSEROLE

Steps:

• peel and cube eggplant.
• cover with water and cook until done,drain.
• Cook rice using 1 cup water and1/2 teaspoon salt until all water is boiled away.
• set aside Saute meat in a large skillet.
• add onions, garlic and bell pepper.
• Cook 5 minutes.
• Drain off excess grease add eggplant, rice and soup to meat mixture and mix well.
• cook over a low heat until soup is well heated.
• spoon 1/2 of mixture in a 9x13 casserole dish and cover with half of cheese add remaining mixture and cover with the rest of the cheese.
• bake at 350 degrees for 30 minutes.

TOMATO POTATO AND EGGPLANT (AUBERGINE) CASSEROLE

Steps:

• Combine tomatoes, basil, garlic, a sprinkling of salt and pepper and olive oil, toss and let sit for 1/2 to 1 hour.
• Slice potato and eggplant into roughly 1/4" slices.
• Spray a 9" x 9" tall cassarole dish with non-stick spray.
• Layer as follows; tomato, potato, tomato, eggplant, until there aren't any vegetables left.
• Bake in 350 oven for 1 to 1-1/5 hours, periodically pressing vegetables down into the tomato juices.
• Note: Cheese can be omitted, or you can use romano, mozzerella, or parmasan.
• Serve with a green salad.