Anyone have a good recipe for eggplant casserole?

Eggplant Casserole





This recipe is a modified version of Greek mousakka. It's super yummy!





Ingredients


1 large eggplant


3 large potatoes


1 large onion


14 1/2 oz. diced tomatoes or 2 large tomatoes


2 tablespoons olive oil


12 oz. veggie burger crumbles or textured soy protein (soaked in boiling water)


2 cloves minced garlic


2 tablespoons fresh oregano


2 tablespoons fresh basil and cilantro


1/4 cup fresh parsley


2 tablespoons fennel


3 cups crushed tomatoes


6oz. fresh spinach


3 cups soy mozzarella cheese





Directions:





Peel potatoes and eggplant and cut into 1/4 inch thick slices. Lightly brush both sides with olive oil and sprinkle with salt. Place on parchment paper and cook in the oven on 400 degrees or until soft. (approx. 15 minutes).





Saute onions in olive oil until translucent. Add oregano, parsley, basil, cilantro, garlic, fennel, diced tomatoes, and veggie crumbles.





In 9x13 glass dish, lightly coat the bottom with crushed tomatoes. Layer the bottom of the dish with potatoes. Spread on a layer of ';veggie meat” sauce. Then add the layer of spinach. Layer the eggplant and top with remaining veggie sauce. Top the casserole with the soy mozzarella cheese.





Salt and pepper to taste.





Cover and bake at 400 degrees for 30-40 minutes.Anyone have a good recipe for eggplant casserole?
Ingredients:


1 package Spaghetti sauce mix (1.5 oz size)


1 can Tomato sauce (8 oz size)


1 1/2 cup Water


1 teaspoon Salt, seasoned


1/2 cup Onion, minced


1 Eggplant, large


1/2 cup Salad oil


1/2 pound Mozzarella cheese, thin slice


1/4 cup Parmesan cheese, grated











Directions:





Combine spaghetti sauce mix, tomato sauce, water, seasoned salt and onion in a saucepan; bring to a boil. Reduce heat and simmer, uncovered, 20 minutes.





Peel eggplant; cut in 1/4-inch slices. Saute eggplant slices in hot oil in a skillet until brown, adding oil as needed; drain well on paper towels.





Pour a third of the sauce into a 8-inch-square baking dish; cover the sauce with half the eggplant and mozzarella slices. Repeat layers, ending with sauce; top with Parmesan cheese.





Bake, uncovered, in preheated 350 F. oven about 20 minutes.Anyone have a good recipe for eggplant casserole?
Here are several recipes to choose from:


http://www.cooks.com/rec/search?q=eggpla…
websites: http://southernfood.about.com/od/eggplan…





http://www.dianaskitchen.com/page/veggie…





http://www.jewishfood-list.com/recipes/v…





http://www.cooks.com/rec/search/0,1-0,eg…





INGREDIENTS:





* 1 medium eggplant


* salt


* 1 tablespoon grated onions


* 1/2 cup grated sharp Cheddar cheese


* 1/8 teaspoon black pepper


* 2 eggs, beaten


* cracker crumbs, for topping





PREPARATION:


Peel eggplant and cut in chunks. Soak in salted water 15 minutes. Rinse in cold water. Cook eggplant cubes in a very small amount of water about 3-5 minutes or until tender. Add 1 teaspoon salt, onion, pepper and cheese.


Pour beaten eggs over all and top with cracker crumbs. Bake 30-40 minutes at 350°.
Take a look at this free ebook with 490 award winning recipes, maybe you can find what you're looking for in it.
EGGPLANT CASSEROLE





1 1/2 pounds eggplant, unpared %26amp; diced


3 medium onions, chopped


1/2 cup grated Parmesan cheese


1 cup dry bread crumbs


2 tablespoons butter


2 egg yolks, beaten


1 teaspoon salt





Cook vegetables in boiling water to cover for about 20 minutes. Drain.


Add remaining ingredients and pour into greased casserole dish. Bake at 350 F. for 30 minutes or until browned.





Serving Size: 4

numbering