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    You are in: Home / Recipes / Eggplant Casserole Recipe
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    Eggplant Casserole

    Eggplant Casserole. Photo by poetesstx

    1/3 Photos of Eggplant Casserole

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    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 17 mins

    25 mins

    1 hr 52 mins

    Leslie in Texas's Note:

    This is a delicious side dish for any roasted or broiled meat. Recipe is from the "The New York Times" cookbook by Craig Claiborne.

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    Units: US | Metric


    1. 1
      Preheat oven to 275 degrees.
    2. 2
      Peel the eggplant and cut into 1 inch-thick slices.
    3. 3
      Cover with boiling, salted water and simmer for 10 minutes; drain well.
    4. 4
      Melt the butter, add the onions and garlic and saute until lightly browned.
    5. 5
      Remove stems from the mushrooms and reserve for another use.
    6. 6
      Add mushroom caps to the onions and garlic and cook, stirring, an additional 5 minutes.
    7. 7
      Add the tomatoes, green peppers, salt, pepper, herbs and spices and simmer 10 minutes.
    8. 8
      Place alternating layers of eggplant and sauce in a buttered two-quart casserole.
    9. 9
      Cover with buttered crumbs and bake one and one-half hours.

    Ratings & Reviews:

    • on May 01, 2010


      This was delicious. I made it for a family get together and most everyone really enjoyed it. (those that like vegetables!!) It went really well with grilled pork loin and chicken. I didn't use the cloves, though. I liked the flavor without them. I, too, sprinkled parmesan on top and left off the bread crumbs. I definitely will make this again.

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    • on November 13, 2012


      I can't believe how wonderful this casserole is! Since I had a bunch of veg in my fridge that would go bad if I didn't do something with it, I scoured for a decent recipe. I hit on this one and made only a couple of substitutions. I only had red bell pepper (not green) and used Italian seasoning and allspice rather than the herbs and cloves. There is a LOT of prep work (which I find rather Zen) . But, as I was layering, I wondered how the casserole would taste with a bit of Chevre cheese dotted on a layer of the eggplant. OMG... did this EVER work out great!!! I will rave about this dish forever, I think. :) Thank you SO much, Leslie! Fantastic meal! (Attaching a photo of my version.)

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    • on February 15, 2012


      This was great! I sort of incorporated this recipe with #100796 for Eggplant Parmesan Lasagna, I'll publish soon! I used a mandolin slicer (btw...a must have in the kitchen!) to cut the eggplant into thick julienne slices. I don't like big chunks of eggplant and instead of cloves I used graded nutmeg, personal preference. I skipped the bread crumbs and added no boil lasagna noodles. I sauteed the veggies and herbs first, layered everything and cooked it in my huge slow cooker. I added some cooked ground meat for DH so it wasn't totally veggie...he said it didn't need it! This was Delicious!! I love how the Parmesan cheese turned out texture wise like Ricotta cheese from #100796...awesome! Thanks for sharing this...I now have a wonderful way to eat eggplant without frying it!

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    Read All Reviews (8)


    Nutritional Facts for Eggplant Casserole

    Serving Size: 1 (319 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 192.4
    Calories from Fat 78
    Total Fat 8.7 g
    Saturated Fat 5.0 g
    Cholesterol 20.3 mg
    Sodium 891.9 mg
    Total Carbohydrate 26.8 g
    Dietary Fiber 7.8 g
    Sugars 11.9 g
    Protein 5.9 g

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