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  • Thursday, October 1, 2009

    Two Eggplant Recipes

    Eggplant Casserole

    Cook Time: 30 minutes


    1 eggplant
    1 can (10 1/2 ounce) condensed cream of mushroom soup, undiluted
    1 small onion, diced
    1/4 cup diced green or red bell pepper pepper
    1/2 cup thinly sliced celery
    1 cup shredded Cheddar cheese
    salt and pepper to taste
    1 teaspoon Worcestershire sauce
    1 medium tomato, diced


    Peel, slice and cook eggplant; drain and mash. Add remaining ingredients and place in buttered casserole. Sprinkle with bread crumbs. Bake eggplant casserole at 350° for 20 to 30 minutes.

    Eggplant casserole serves 4.


    Eggplant Roll-Ups


    Nonstick cooking spray
    2 teaspoons olive oil
    1 tablespoon minced garlic
    1 can (28 ounces) crushed tomatoes
    1 teaspoon Italian seasoning
    1/4 teaspoon salt
    1/4 teaspoon sugar
    1/4 teaspoon crushed red pepper
    1/2 cup minced fresh parsley
    3 medium eggplants (1 pound each)
    1/2 teaspoon salt
    16 thin slices lean prosciutto (about 8 ounces) or other thinly sliced ham
    16 thin slices provolone cheese (about 10 ounces)
    1/4 cup grated Parmesan cheese
    3 tablespoons fine dry bread crumbs

    Cooking Instructions:

    Heat oven to 425°F. Line 2 large cookie sheets or jelly-roll pans with foil. Lightly coat with nonstick cooking spray. Have an 11 x 71/4-inch baking dish ready.

    Heat oil in a 2-quart saucepan. Add garlic and cook 1 minute or until aromatic. Add tomatoes, Italian seasoning, salt, sugar and crushed pepper. Bring to a boil, reduce heat and simmer, uncovered, about 20 minutes to develop flavor. Remove from heat and stir in parsley.

    Cut about 1/2 inch from stem end of each eggplant and discard. Cut each eggplant lengthwise in five or six 1/3-inch-thick slices. Cut off and discard small skin ends. You will need 16 nice slices. Arrange in a single layer on prepared cookie sheets. Spray eggplant with nonstick cooking spray, then sprinkle with salt.

    Bake 20 minutes, turning slices over once, until slices are pliable enough to roll up. Reduce oven heat to 375°F.

    Spread 1 cup Tomato Sauce over bottom of baking dish.

    Place a slice of prosciutto, then a slice of provolone on each eggplant slice. Roll up tightly from stem end of eggplant. Place rolls seam side down in dish to fit snugly in a single layer.

    Spoon remaining sauce over rolls. Sprinkle with Parmesan cheese and bread crumbs. (Cover and refrigerate at this point if making ahead.)

    To serve: Bake, uncovered, 40 to 45 minutes until bubbly and top is lightly browned. Serve hot or at room temperature .