Eggplant Casserole - the best recipes. How to properly and tasty cook eggplant casserole.

Eggplant Casserole - the best recipes. How to properly and tasty cook eggplant casserole.

Eggplant casserole - general principles and methods of cooking

It's amazing how many delicious dishes can be made from eggplant! If you are already tired of the usual eggplant caviar, try making an eggplant casserole. This dish will give you a new taste and, without doubt, will be one of the most beloved in your family.

Eggplant caviar is a wonderful snack that is equally tasty and hot and cold. This fragrant puff pastry can be perfectly decorated for an evening family dinner.

Eggplant Casserole - Food Preparation

The main component of eggplant casseroles is, of course, eggplants. In all recipes based on the use of eggplants, as a rule, they write that after slicing them in a certain way, sprinkle them with salt and leave to stand so that they let the juice out. This advice cannot be neglected, since bitterness comes out of the eggplant juice, which may not have the best effect on the dish.

The recipes for eggplant casseroles amaze with their diversity, so they can use a variety of products. Their preparation should be conducted according to the recipe.

Eggplant Casserole - Best Recipes

Recipe 1: Eggplant Casserole with Pork

This simple casserole is cooked very quickly, so it is suitable for dinner, even on a weekday. It can be cooked with any meat - pork, beef, lamb or chicken, so it turns out delicious and satisfying.


2 medium sized eggplants;

1 medium onion;

2 cloves of garlic;

a third teaspoon of dry oregano;

pinch of allspice and ground cinnamon;

700 gr. ground beef; a glass of yogurt;

1 egg;

a handful of walnuts;

to taste the salt.

Method of preparation:

1. Cut the eggplants into circles about 5 mm thick, sprinkle them with salt and leave for 20 minutes so that they lose their bitterness. Then fry them in vegetable oil until golden.

2. Finely chopped onions, fry it until transparent.

3. Finely chop the garlic, oregano, cinnamon and pepper, put them in a pan to the onions and fry still about 1 minute.

4. Then add the mince, and continue to fry for about 10 minutes.

5. The resulting stuffing is divided into 2 parts, one of which is put in a baking dish, sprinkled on top of half of chopped nuts. Top half lay out fried eggplant.

6. Then put the mince with onions and vegetables, which we sprinkle with nuts, and cover with the second half of eggplants.

7. Slightly beating yogurt and egg in a bowl, salt to taste and pour the resulting mass onto the last layer of eggplants, sprinkle with grated cheese on top.

8. Putting the form in the oven, bake the dish for about half an hour to grab the pouring. Serve hot on the table.

Recipe 2: Eggplant Casserole with Mushrooms

Eggplant casserole with mushrooms is a great rich breakfast, very tasty and attractive in appearance and quick to prepare.


400 gr. champignons;

1 onion;

1 clove garlic;

2 eggplant;

2 tomatoes;

3 eggs;

100 ml of milk;

vegetable oil for roasting

to taste salt;

mint, cilantro, basil.

Method of preparation:

1. Cut champignons into thin slices.

2. Finely chop the onion, fry it in vegetable oil with mushrooms (salt it at the very end to save their juice).

3. Cut the eggplants into slices and fry them in vegetable oil.

4. We put eggplants in the form, on them - mushrooms with onions and chopped garlic, then eggplants again, chopped greens with slices of tomatoes. 5. Beat the eggs with milk and salt, pour all the mixture and bake for about 20 minutes.

Recipe 3: Eggplant Casserole with Cheese

You will love this dish. Eggplants give it a unique taste and aroma, and the mince is juicy due to the sauce. The casserole can be cooked in small portioned cups or pots, and you can make it big by cooking in a container of the desired size.


2 eggplant;

500 gr. ground beef;

2 tomatoes;

100 gr. soft cheese;

50 gr. hard cheese;

a glass of sour cream;

1 tbsp. l tomato paste;

rast. frying oil;

to taste the salt with black pepper.

Method of preparation:

1. Cut the eggplants into pieces, sprinkle them with salt and leave to stand, so that bitterness will disappear from them.

2. Salt and pepper mince, fry it with tomato paste in vegetable oil.

3. Then fry the eggplant circles so that a golden crust forms on them, and spread them on a paper napkin to get rid of excess oil.

4. Cut the tomatoes into thin slices and rub the cheese (soft will go to the inner layer of the casserole, and make an appetizing crust from solid).

5. Spread half the fried eggplants in the mold, cover them with half the minced meat, and put the slices of tomatoes and soft cheese on top. Then again lay out the eggplant and mince

6. Fill all with sour cream and put the remaining tomatoes on top.

7. Sprinkle on top of the dish with hard cheese, bake it in the oven to form a beautiful ruddy cheese crust.

Recipe 4: Eggplant and Pasta Casserole

The recipe of this casserole is borrowed from Italian cuisine, however, there is no doubt that all lovers of delicious food will appreciate it. Its highlight is the combination of the usual all the pasta with cheeses of different varieties. Of course, the search for ingredients in some housewives may take some time, but those who prepare this dish, in the end, understand that it is worth it. Ingredients:

2 large eggplants;

3 tbsp. l olive oil;

a glass of heavy cream;

300 gr. cream cheese;

100 gr. Parmesan cheese;

350 gr. pasta;

250 gr. mozzarella;

1 bunch of basil;

to taste salt and pepper.

Method of preparation:

1. Boil pasta in salted water (they can be of any shape except spaghetti).

2. Cut the eggplants into cubes, salt them and leave for 20 minutes, then they will lose their bitterness. Then pour the juice that is released, lay out the eggplants in the ceramic mold for the oven and, after pouring the butter on top, bake for about 20 minutes.

3. Mix the cream with Mascapone and half grated parmesan, salt and pepper.

4. Putting a third of macaroni in a baking dish, cover them with a third cheese sauce, a third of eggplants, thinly sliced ​​mozzarella and basil leaves. Repeat the layers in this order 2 more times, sprinkle the casserole with the remaining Parmesan on top and bake the dish in the preheated oven for about 20 minutes to form a golden crust.

Eggplant Casserole - useful tips from experienced chefs

When cooking an eggplant casserole, when laying layers in a mold, you can not lubricate it with oil, as other ingredients of the dish contain it in sufficient quantities.

Preparing a casserole, do not be afraid to experiment! The recipe can be slightly varied by putting slices of boiled ham, cheese, or by adding seasoning to your taste.

Comments (0)