Aubergine Melts Recipes

AUBERGINE MELTS

Aubergine melts image

Choose a glossy, plump aubergine to make this warming vegetarian main course

Provided by Good Food team

Categories Dinner, Lunch, Main course, Side dish, Snack, Supper, Vegetable

Time 30m

Number Of Ingredients 5

Ingredients

3 tbsp olive oil
2 aubergines, halved lengthways
4 tomatoes
1 x ball mozzarella, drained
handful basil leaves

Steps:

Heat oven to 200C/fan 180C/gas 6. Drizzle the oil over the aubergine and bake in the oven for 25 mins until softened. Meanwhile, slice the tomatoes and mozzarella, then arrange on top of the aubergine. Return to oven for another 5 mins or until the cheese has melted. Scatter over some basil leaves. Serve with couscous and green salad.

Nutrition Facts : Calories 213 calories, Fat 17 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 6 grams sugar, Fiber 4 grams fiber, Protein 9 grams protein, Sodium 0.41 milligram of sodium

CALIFORNIA MELT

California Melt image

A satisfying open-face vegetarian sandwich with avocado, almonds and mushrooms.

Provided by ORNERY

Categories Main Dish Recipes Sandwich Recipes

Time 17m

Yield 4

Number Of Ingredients 6

Ingredients

4 slices whole-grain bread, lightly toasted
1 avocado, sliced
1 cup sliced mushrooms
⅓ cup sliced toasted almonds
1 tomato, sliced
4 slices Swiss cheese

Steps:

Preheat the oven broiler.
Lay the toasted bread out on a baking sheet. Top each slice of bread with 1/4 of the avocado, mushrooms, almonds, and tomato slices. Top each with a slice of Swiss cheese.
Broil the open-face sandwiches until the cheese melts and begins to bubble, about 2 minutes. Serve the sandwiches warm.

Nutrition Facts : Calories 334.8 calories, Carbohydrate 21.1 g, Cholesterol 26.1 mg, Fat 22.5 g, Fiber 7.2 g, Protein 15.6 g, SaturatedFat 6.8 g, Sodium 169.6 mg, Sugar 3.9 g

EGGPLANT AND MOZZARELLA MELT

Eggplant and Mozzarella Melt image

This is a delicious open-faced sandwich to serve for dinner.

Provided by Martha Stewart

Categories Food & Cooking Healthy Recipes Vegetarian Recipes

Time 50m

Number Of Ingredients 8

Ingredients

2 large eggs
Coarse salt and ground pepper
3/4 cup plain dried breadcrumbs
Olive oil, for baking sheet
1 medium eggplant (about 1 pound), sliced into 1/2-inch-thick rounds
1 loaf (8 ounces) soft Italian bread
2 cups store-bought tomato sauce
8 ounces part-skim mozzarella cheese, thinly sliced

Steps:

Preheat oven to 475 degrees. In a shallow bowl, lightly beat eggs with 1 teaspoon salt and 1/4 teaspoon pepper. Spread breadcrumbs in a pie plate or shallow bowl.
Oil a rimmed baking sheet. Dip eggplant rounds in egg, then dredge in breadcrumbs, turning to coat completely; transfer to prepared baking sheet. Bake (without turning) until golden and tender, 15 to 20 minutes.
Meanwhile, split bread lengthwise, and place cut side up on another baking sheet; press gently in centers to create a well. Layer both halves with tomato sauce, eggplant, and cheese. Bake until cheese is browned in spots, 6 to 8 minutes.

Nutrition Facts : Calories 481 g, Fat 15 g, Fiber 8 g, Protein 27 g

EGGPLANT MELT

EGGPLANT MELT image

Categories Bread Cheese Vegetable Bake Quick & Easy Dinner Healthy

Yield 2

Number Of Ingredients 8

Ingredients

2 large eggs
Coarse salt and ground pepper
3/4 cup plain dried breadcrumbs
Olive oil, for baking sheet
1 medium eggplant (about 1 pound), sliced into 1/2-inch-thick rounds
1 loaf (8 ounces) soft Italian bread
2 cups store-bought tomato sauce
8 ounces part-skim mozzarella cheese, thinly sliced

Steps:

Preheat oven to 475 degrees. In a shallow bowl, lightly beat eggs with 1 teaspoon salt and 1/4 teaspoon pepper. Spread breadcrumbs in a pie plate or shallow bowl. Oil a rimmed baking sheet. Dip eggplant rounds in egg, then dredge in breadcrumbs, turning to coat completely; transfer to prepared baking sheet. Bake (without turning) until golden and tender, 15 to 20 minutes. Meanwhile, split bread lengthwise, and place cut side up on another baking sheet; press gently in centers to create a well. Layer both halves with tomato sauce, eggplant, and cheese. Bake until cheese is browned in spots, 6 to 8 minutes.

EGGPLANT AND MOZZARELLA MELTS

Eggplant and Mozzarella Melts image

Categories Bread Sauce Bake Mozzarella Eggplant

Yield serves 4

Number Of Ingredients 8

Ingredients

2 large eggs
Coarse salt and freshly ground pepper
3/4 cup plain dried bread crumbs (page 365)
Olive oil, for baking sheet
1 eggplant (about 1 pound), sliced into 1/2-inch-thick rounds
1 small loaf soft Italian bread (8 ounces)
2 cups Basic Tomato Sauce (page 364) or store-bought sauce
8 ounces mozzarella cheese, thinly sliced

Steps:

Preheat oven to 475°F. In a shallow bowl, lightly beat eggs with 1 teaspoon salt and 1/4 teaspoon pepper. Spread bread crumbs in another shallow bowl.
Lightly oil a rimmed baking sheet. Dip eggplant rounds in egg, letting excess drip back into bowl, then dredge in bread crumbs, turning to coat completely; transfer to prepared baking sheet. Bake (without turning slices) until golden and tender, 15 to 20 minutes.
Meanwhile, split bread lengthwise, and place halves, cut sides up, on another baking sheet; press gently in centers of each bread half to create a well.
Layer both bread halves with tomato sauce, eggplant, and cheese. Bake until cheese is browned in spots, 6 to 8 minutes. To serve, cut into 4 pieces.
Breading Made Easy
Rather than being fried on the stove, the breaded eggplant slices are baked to a golden crust in the oven, with much less cleanup. When breading, dip one or two slices at a time in the egg, then allow the excess to drip back into bowl before coating completely with bread crumbs.

AUBERGINE (EGGPLANT), TOMATO & MOZZARELLA MELTS

Aubergine (Eggplant), Tomato & Mozzarella Melts image

Hadn't ever cooked with aubergine & discovered a delicious easy mousakka & thought I'd play around with the idea of aubergine with my fav flavour of Mozzarella & tomato, the garlic is a real bonus!

Provided by Sarah Taylor

Categories Vegetable

Time 25m

Yield 2 serving(s)

Number Of Ingredients 8

Ingredients

2 large aubergines
4 teaspoons salt
pepper
4 tablespoons olive oil
mozzarella cheese
vine tomatoes
2 cloves crushed garlic (optional)
fresh basil (garnish)

Steps:

Cut aubergine into rings 5cm thick.
Place in roasting dish.
Brush with half oil& shake over half salt.
Place sliced tomatoes on each, then sliced mozzarella.
Sprinkle top with remainder salt, olive oil, pepper& garlic.
Bake for 20 minutes on 200°C.
Sprinkle with fresh basil& serve.

AUBERGINE (EGGPLANT) MELTS

Aubergine (Eggplant) Melts image

Make and share this Aubergine (Eggplant) Melts recipe from Food.com.

Provided by PinkCherryBlossom

Categories Lunch/Snacks

Time 30m

Yield 4 serving(s)

Number Of Ingredients 5

Ingredients

3 tablespoons olive oil
2 aubergines, halved lengthways
4 tomatoes
1 (150 g) ball mozzarella cheese, drained
1/4 cup basil leaves

Steps:

Heat oven to 200C/fan 180C/gas 6.
Drizzle the oil over the aubergine and bake in the oven for 25 mins until softened.
Meanwhile, slice the tomatoes and mozzarella, then arrange on top of the aubergine.
Return to oven for another 5 mins or until the cheese has melted.
Scatter over some basil leaves.
Serve with couscous and green salad.

Nutrition Facts : Calories 280.6, Fat 19.2, SaturatedFat 6.5, Cholesterol 29.6, Sodium 246.3, Carbohydrate 18.9, Fiber 9.5, Sugar 9, Protein 11.8

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