Aubergine And Mozzarella Bake Recipes

EGGPLANT, TOMATO AND MOZZARELLA PASTA BAKE

Steps:

• Bring a large pot of water to a boil. Season aggressively with salt. Add the rigatoni and cook 3 minutes less than the package directions. Reserve 1/2 cup pasta water and drain.
• Meanwhile, preheat the oven to 400 degrees F and line a baking sheet with parchment paper.
• Toss the eggplant and tomatoes with 3 tablespoons olive oil and sprinkle with salt and pepper. Spread on the baking sheet and roast until the eggplant is golden brown and tomatoes are tender, 25 to 30 minutes. (Leave the oven on.)
• Toss the rigatoni with the eggplant, tomatoes, about 1/4 cup pasta water and the marinara sauce in a large bowl. If it looks dry, add the remaining pasta water. Stir in 1 cup mozzarella.
• Spray a 9-by-13-inch baking dish with nonstick spray. Transfer the pasta to the baking dish and top with the remaining cup mozzarella and the Parmesan and drizzle with the remaining tablespoon olive oil. Bake until the cheese is melted and golden brown, 20 to 25 minutes. (Turn the broiler on at the end if you want the cheese to brown more.) Garnish with additional Parmesan and the chopped basil and serve.

AUBERGINE MOZZARELLA BAKE

Steps:

• Preheat oven at 200 deg C for 15 mins.
• Remove the stem part/ green part of the aubergine, using knife, slice into 1/4 inch slices lengthwise.
• Mix the sliced aubergine with olive oil, salt, pepper. You can bake in oven both sides until the sides get golden in colour, at 200 deg. C or toast over tawa.
• I toasted over a tawa until golden both sides in medium heat.
• In a oven proof dish, first spread a tbsp of pasta sauce to cover the bottom. Arrange few toasted brinjals as a single layer.
• Again spread some pasta sauce, sprinkle cheese as a layer.
• Arrange another layer of brinjal, then pasta sauce, then cheese.
• Finish to fill the dish, but make sure it stays below the rim of the dish.
• Bake in a preheated oven at 200 deg C (both pre heat and baking temperature same) for 20 mins or until the cheese turns golden/ cheese bubbles.

AUBERGINE AND MOZZARELLA BAKE

Steps:

• Preheat the oven to 200C/400F/Gas 6.
• Heat a saucepan over a medium heat. Add one tablespoon of the olive oil and, once hot, add the onion and a pinch of salt. Fry the onion for 4-5 minutes, or until softened. Add the garlic and continue to cook for two minutes.
• Pour in the tomatoes and mix well, breaking up any larger bits with the back of your spoon. Season with a pinch of salt and pepper and bring to a simmer. Reduce the heat and simmer gently for 20-30 minutes, or until the tomato sauce is thickened and flavoursome.
• Meanwhile slice the aubergines lengthways into slices 5mm/¼in thick. Brush the aubergine slices with olive oil and season well with salt and pepper on both sides. Heat a griddle pan until smoking hot and then griddle in batches for 2-3 minutes on each side, or until all the slices are golden brown. Alternatively, heat the grill to high, place half of the aubergine slices on a baking tray and grill for 3-4 minutes on each side. Continue with the rest of the slices until they are all golden-brown. Remove and leave to one side once cooked.
• Add a spoonful of tomato sauce to the bottom of a medium sized ovenproof baking dish (about 28x22cm/11x8½in)and spread evenly. Top with a third of the aubergine slices.
• Follow with a third of the remaining tomato sauce and top with a third of the mozzarella. Repeat the process for another two layers finishing with tomato sauce and the mozzarella. Place into the preheated oven and bake for 25-30 minutes, or until the dish is bubbling and the mozzarella melted and golden-brown on top.

EGGPLANT (AUBERGINE) MOZZARELLA BAKE

Steps:

• Preheat the oven to 400F and place the eggplant slices on a lightly-greased baking sheet.
• Bake the eggplant 8-10 minutes on each side, depending on how thinly sliced they are.
• While the eggplant is baking, combine the zucchini, onion, tomato, portobello mushroom, and bell pepper in a lightly oiled large frying pan.
• Cook for a few minutes until soft.
• Pour the tomato sauce over the vegetables, and add the garlic, cilantro, Italian seasoning, red cayenne pepper, and salt and pepper (as much to your liking).
• Simmer covered on low for a few minutes to let the flavors mix.
• Pour a thin layer of the tomato sauce mixture in a medium sized (6 x 9 in) greased caserole dish, and layer eggplant over the top.
• Pour about half the tomato sauce over the eggplant, and finish the layer with half the mozzarella and parmesan cheeses.
• Repeat with another layer of eggplant, sauce, and cheese.
• Bake the casserole at 400F for 30 minutes.

BAKED RIGATONI WITH AUBERGINE & MOZZARELLA

Steps:

• Preheat the oven to fan 140C/conventional 160C/gas 3. Halve the tomatoes through their equator, rather than their core. Stand them cut-side up on a shallow baking tray (I use a nonstick Swiss roll tin). Scatter a little salt, pepper and sugar over the cut surfaces and drizzle with extra virgin olive oil. Roast for 45 minutes.
• Meanwhile, slice the aubergine into rounds, brush both sides with oil and spread out in one layer on another tray. After the tomatoes have been roasting for 45 minutes, put the aubergines in with them and roast for another 45 minutes.
• Towards the end of the time, cook the pasta in plenty of gently boiling well-salted water until nearly al dente - it should be undercooked because it finishes off in the oven. Drain well and tip into a large bowl. Have ready 4 tbsp of extra virgin olive oil mixed with the crushed garlic and chopped olives. Toss the oil mixture through the pasta and turn half of it into a 2-21⁄2 litre ovenproof dish.
• Remove the tomatoes and aubergines from the oven. (You can prepare them up to 24 hours ahead.)
• Turn up the oven to fan 180C/conventional 200C/gas 6. Scatter half the tomatoes and their juices over the pasta in the dish. Roughly tear the basil leaves and scatter on top. Drain the mozzarella, pat dry with kitchen paper, then slice very thinly. Lay two-thirds of the slices over the tomatoes. Grind black pepper over, and scatter over the aubergine. Add the rest of the pasta, top with the remaining tomatoes and mozzarella and then the parmesan. (Can be made up to here 3-4 hours in advance). Bake for 20-25 minutes, until piping hot and the top is extra crusty. Serve hot with a sprinkle of basil and extra parmesan.

LAYERED MEDITERRANEAN MOZZARELLA EGGPLANT (AUBERGINE) BAKE

Steps:

• Prepare a cookie sheet and coat with non-stick cooking spray (you might need two sheets for the eggplant slices).
• In a bowl mix bread crumbs with about 1-1/2 teaspoons seasoning salt, pepper 1 teaspoon garlic powder and 4 tablespoons Parmesan cheese).
• In a shallow baking dish or bowl dip the eggplant slices in the egg whites and then coat in the seasoned bread crumb mixture.
• Place the eggplant slices on prepared baking sheet/s and spray the eggplant slices liberally with cooking spray; set aside.
• In a medium frypan heat the olive oil over medium heat.
• Add in onion and garlic; cook until softened.
• Add in oregano, 1 teaspoon salt or seasoning salt and pepper; cook for 1 minute.
• Increase heat to high and add in the chopped tomatoes; cook until thickened (about 10-12 minutes) then remove from heat, add/mix in basil (if you are using dry basil add in with the oregano),.
• Set oven to broil and broil the eggplant slices one pan at a time for 3-5 minutes (per side) until brown.
• Set oven to 400 degrees.
• Layer the eggplant slices in a greased 1-1/2 - 2-quart baking dish.
• Top with the tomato/onion mixture.
• Then top the slices with mozzarella cheese and remaining 1/3 cup Parmesan cheese.
• Bake uncovered until cheese is bubbly, about 15 minutes.
• Delicious!