Eggplant (Aubergine) & Herb Stuffing Casserole
photo by Nimz_
- Ready In:
- 1hr 5mins
- Ingredients:
- 7
- Serves:
-
6
ingredients
- 2 large eggplants
- 1 1⁄3 cups Pepperidge Farm Herb Stuffing (divided)
- 1 medium onion (chopped)
- 1⁄2 green bell pepper (chopped)
- 1 (14 1/2 ounce) can diced tomatoes (drained, or use 3-4 fresh tomatoes, seeded & chopped)
- 8 ounces mozzarella cheese (approx 2 1/2 cups, shredded or grated)
- 1⁄2 cup parmesan cheese
directions
- Preheat oven to 350°F.
- Peel, cube & parboil eggplant for 5 min in boiling water. Drain well & set aside.
- Butter a 2 qt baking dish. Begin by sprinkling 2/3 cup of stuffing mix on the bottom & then place 1/2 of the eggplant on top of the stuffing.
- Distribute entire amt of onion, bell pepper & tomato evenly over the eggplant & then 1/2 of the mozzarella cheese over that.
- Then layer on the remainder of the stuffing mix, eggplant & mozzarella cheese (in that order) & top evenly w/Parmesan cheese.
- Bake for 30 min or till hot & bubbly. Serve immediately.
- NOTE #1: This is 1 of several recipes I have seen lately to suggest parboiling eggplant. I have always sauteed eggplant in olive oil till just slightly tender for such uses & assume that can be done here as well if your pref.
- NOTE #2: While not a part of the recipe, the use of garlic here would be a must for me. If you agree, then lightly sprinkle garlic powder (or salt if your choice) over the onion, bell pepper & tomato layer b4 completing assembly of the casserole.
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Reviews
-
I love eggplant parmesan, but since i'm a lifetime weight watchers member, i don't indulge in the real stuff too often. this was a nice, very quick to assemble fake-out. i used italian style diced tomatoes, as the recipe seemed like it would be kind of bland without some additional seasoning. i also used fat free mozzarella, and reduced fat parmesan. very good recipe!
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OMG this was so good. I'm not that familiar with eggplant, but we really enjoyed the flavor and texture of this recipe. I halved it for just the two of us, but other than that made as is. I also added the suggested garlic salt and sauteed the eggplant in a little olive oil as suggested. The only thing I will do differently next time is I may saute the onions and peppers a little before adding to the recipe. Thanks twissis
RECIPE SUBMITTED BY
twissis
Iceland
I am an American transplanted from Dallas to Iceland by marriage to a native Icelander & I retired to become his "Kitchen Queen". We love to entertain our family & friends, so I have an eclectic collection of recipes. I especially love simple, easy-fix, flexible & make-ahead recipes - BUT also like challenging myself on occasion. I enjoy baking & food photography. I am devoted to the "More is Always Better Principle" & apply it liberally to bacon, butter & garlic. I can have ingredient issues due to availability here in Iceland & my DH is medically diet-restricted from some ingredients as well. Either situation might require me to modify a recipe, but I will do my best to be true to your recipes & fair/honest in my reviews. Mary Pat (aka twissis)