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    You are in: Home / Recipes / Easy Eggplant (Aubergine) Casserole Recipe
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    Easy Eggplant (Aubergine) Casserole

    Easy Eggplant (Aubergine) Casserole. Photo by Jenny Sanders

    1/2 Photos of Easy Eggplant (Aubergine) Casserole

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 15 mins

    45 mins

    30 mins

    Jenny Sanders's Note:

    The technique may seem a little strange here, but it is not unlike making a dressing or stuffing for poultry. The end result is a delicious vegetarian main dish for the fall. It has a rich taste and meaty texture; some of my vegetarian friends were very suspicious while eating it, but I wouldn't fool them!

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Peel and slice the eggplant 1 cm thick and place the slices on a plate in a single layer.
    2. 2
      Salt them heavily, cover with another plate and weight.
    3. 3
      Leave for 1/2 to one hour.
    4. 4
      Cut the bread into cubes.
    5. 5
      Peel and chop the onion.
    6. 6
      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.
    7. 7
      Rinse and gently squeeze dry the eggplant.
    8. 8
      Cut it in to 1 cm cubes and sauté them, with the onion, in the remaining olive oil, until the eggplant is tender.
    9. 9
      Add the tomatoes and simmer for a few minutes.
    10. 10
      Mix into the toasted bread cubes in the lasagne pan.
    11. 11
      Top with the grated cheese.
    12. 12
      Bake at 350°F for 30 minutes.

    Ratings & Reviews:

    • on September 01, 2014

      55

      My husband loved this - I followed this recipe but did substitute mozzarella for the cheddar and added 1/4 c grated parmesan. I thought this was quite good and a great way to use up some extra eggplant from the garden. I'm thinking you could easily add cooked chicken to this to make a one dish meal. I would not hesitate to use this as a vegetarian main dish as written.<br/>Had a nice bottle of Malbec with this - it was a great dinner.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 20, 2004

      55

      My husband & I both thought this tasted great. It remined me of a middle eastern eggplant salad only warm. I used fresh & not dried herbs as that's all I had. My 16 year old thought this was pretty good & would have given it 4 stars, my 10 year old does not yet have a developed palate- my suggestion would be to save this dish for adults who can really appreciate it!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Easy Eggplant (Aubergine) Casserole

    Serving Size: 1 (451 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 413.8
     
    Calories from Fat 223
    54%
    Total Fat 24.8 g
    38%
    Saturated Fat 11.8 g
    59%
    Cholesterol 52.5 mg
    17%
    Sodium 850.6 mg
    35%
    Total Carbohydrate 34.5 g
    11%
    Dietary Fiber 9.5 g
    38%
    Sugars 13.5 g
    54%
    Protein 17.8 g
    35%

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