Time 1h15m Yield 4 serving(s) Number Of Ingredients 9 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.
Time 50m Yield 8 serving(s) Number Of Ingredients 8 Steps:
Cook eggplant in small amount of water until tender. Drain and mash. Combine all ingredients, reserving 1/2 cup each of the cheese and crackers and a small amount of the margarine. Pour into a 9x13 greased baking dish. Top with the reserved cheese, crackers and small amount of melted margarine. Bake at 325° to 350° for 25 to 30 minutes.
Time 1h5m Yield 4-6 serving(s) Number Of Ingredients 9 Steps:
Preheat oven to 450. Spray baking sheet with oil and place eggplant slices on it in a single layer. Spray the tops of the eggplant with oil. Bake until soft when pressed about 15-25 minutes. Meanwhile , in a small pot, combine tomato sauce, chiles, onions, cumin, garlic powder and olives. Bring to a simmer, then simmer, uncovered, over medium-low heat for 10 minutes. Turn oven down to 350 when eggplant is done. Arrange half the eggplant slices in a single layer over the bottom of a shallow 1 1/2 quart baking dish. Spoon half the sauce over eggplant and sprinkle with half the cheese. Repeat layers ending with cheese. Bake at 350 until heated through and bubbly (about 30 minutes). Top with sour cream if desired.
Time 45m Yield 6 serving(s) Number Of Ingredients 11 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.
Time 1h5m Yield 4-6 serving(s) Number Of Ingredients 9 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.
Time 1h50m Yield 8 Number Of Ingredients 18 Steps:
Preheat the oven to 350 degrees F (175 degrees C). Spray an 8-inch square glass pan with cooking spray. Place eggplant slices on paper towels and sprinkle with salt. Top slices with additional paper towels; allow salt to draw off some of the moisture, 30 to 45 minutes. Press down on paper towels to get as much moisture out as you can. Combine cornmeal, flour, paprika, cinnamon, and ginger in a bowl. Dredge eggplant slices in mixture. Heat vegetable oil in a frying pan over medium heat. Place floured eggplant slices in pan and cook until edges start to brown, 3 to 5 minutes. Flip; cook until crisp on edges but still soft in centers, 3 to 4 minutes more. Remove from heat and set aside. Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Add garlic, onion, Italian seasoning, salt, and pepper. Cook and stir until onions are softened and translucent, 3 to 4 minutes. Remove from heat and set aside. Layer eggplant slices to cover bottom of the prepared pan; follow with ground beef, 1/2 can diced tomatoes, 1/2 the Cheddar cheese and 1/2 the Monterey Jack cheese. Repeat layers, starting with eggplant slices. Dredge any remaining eggplant slices in Parmesan cheese and place on top of casserole. Bake in the preheated oven until cheese is melted and bubbling and top is golden brown, 35 to 40 minutes.
Time 50m Yield 8 servings. Number Of Ingredients 11 Steps:
In a saucepan, bring the water to a boil; add eggplant. Boil for 5-8 minutes or until tender;drain and set aside. , In a skillet, cook beef, onion and green pepper over medium heat until the meat is no longer pink; drain. Add the tomatoes, salt and pepper. Cook and stir for 5 minutes or until tomato is tender. Remove from the heat. Stir in milk, egg and eggplant; mix well., Transfer to a greased 13-in. x 9-in. baking dish. Toss bread crumbs and butter; sprinkle over top. Bake, uncovered, at 375° for 30 minutes or until heated through.
Time 45m Yield 4 Number Of Ingredients 8 Steps:
Preheat oven to 350 degrees F (175 degrees C). Place the eggplant in a medium microwave safe dish. Cook, stirring once, in the microwave 5 minutes on High, or until tender. Transfer to a 9x9 inch baking dish. Mix in 1/2 cup Cheddar cheese, stuffing mix, garlic, onion, and egg. Season with Italian seasoning, salt, and pepper. Bake 15 minutes in the preheated oven. Top with remaining cheese, and continue baking 15 minutes, until cheese is bubbly and lightly browned.
