Baked Cheese Crusted Eggplant Recipes

CHEESY BAKED EGGPLANT

Cheesy Baked Eggplant image

This is a very cheesy and easy to make baked eggplant dish with an Italian flair. An excellent alternative to a pasta dish.

Provided by Julie3333

Categories Fruits and Vegetables Vegetables Eggplant

Time 1h

Yield 6

Number Of Ingredients 13

Ingredients

1 eggplant, sliced into 1/2 inch rounds
2 tablespoons olive oil, or as needed
1 tablespoon garlic powder, or to taste
2 tablespoons olive oil
1 small onion, chopped
3 cloves garlic, chopped
2 small tomatoes, chopped
1 (10 ounce) package fresh spinach leaves
½ cup ricotta cheese
¾ cup shredded mozzarella cheese, divided
¾ cup grated Parmesan cheese, divided
¾ cup tomato pasta sauce
2 teaspoons Italian seasoning

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Brush eggplant slices with olive oil on both sides, and place them on a baking sheet. Sprinkle garlic powder over the top. Bake for 10 minutes.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the onion, garlic, tomatoes and spinach. Cook and stir for a few minutes until fragrant, and the tomatoes have released their juices. In a medium bowl, mix together 1/2 cup of ricotta cheese, 1/2 cup of mozzarella cheese, and 1/2 cup of Parmesan cheese. Set aside.
Place the eggplant slices in a greased 9x13 inch baking dish. Top with the spinach mixture. Spoon the cheese mixture over the spinach, and spread into a thin layer. Pour the spaghetti sauce over the cheese layer. Sprinkle the remaining mozzarella and Parmesan cheese over the top. Sprinkle with Italian seasoning.
Bake for 30 minutes in the preheated oven, or until heated through and the eggplant is easily pierced with a fork.

Nutrition Facts : Calories 244.1 calories, Carbohydrate 15.4 g, Cholesterol 20.7 mg, Fat 16.1 g, Fiber 5.4 g, Protein 11.7 g, SaturatedFat 5.1 g, Sodium 447.9 mg, Sugar 6.7 g

CHEESY BAKED EGGPLANT

Cheesy Baked Eggplant image

Make and share this Cheesy Baked Eggplant recipe from Food.com.

Provided by ladywisconsin

Categories Cheese

Time 1h

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

1 eggplant, sliced into 1/2 inch rounds
2 tablespoons olive oil
1 tablespoon garlic powder
2 tablespoons olive oil
1 small onion, chopped
3 garlic cloves, chopped
2 small tomatoes, chopped
1 (10 ounce) package fresh spinach leaves
1/2 cup ricotta cheese
3/4 cup shredded mozzarella cheese, divided
3/4 cup grated parmesan cheese, divided
3/4 cup pasta sauce
2 teaspoons italian seasoning

Steps:

Preheat the oven to 350°F (175°C). Brush eggplant slices with olive oil on both sides, and place them on a baking sheet. Sprinkle garlic powder over the top. Bake for 10 minutes.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the onion, garlic, tomatoes and spinach. Cook and stir for a few minutes until fragrant, and the tomatoes have released their juices. In a medium bowl, mix together 1/2 cup of ricotta cheese, 1/2 cup of mozzarella cheese, and 1/2 cup of Parmesan cheese. Set aside.
Place the eggplant slices in a greased 9x13 inch baking dish. Top with the spinach mixture. Spoon the cheese mixture over the spinach, and spread into a thin layer. Pour the spaghetti sauce over the cheese layer. Sprinkle the remaining mozzarella and Parmesan cheese over the top. Sprinkle with Italian seasoning.
Bake for 30 minutes in the preheated oven, or until heated through and the eggplant is easily pierced with a fork.

Nutrition Facts : Calories 280.7, Fat 19.5, SaturatedFat 7.1, Cholesterol 32.5, Sodium 488, Carbohydrate 14.9, Fiber 4.5, Sugar 6.7, Protein 13.7

BAKED CHEESE CRUSTED EGGPLANT

Baked Cheese Crusted Eggplant image

WE grew a small white Mohican eggplant this year. They are about 6 inches long. This is an easy, healthy, and very tasty way to prepare them. Panko is a form of breadcrumb. The bottom of the eggplant comes out crispy and dark brown the top is lightly toasted. Try it with standard eggplant let me know how it was.

Provided by mooskie

Categories Vegetable

Time 40m

Yield 2 serving(s)

Number Of Ingredients 6

Ingredients

2 eggplants, about 6-inch long
1/4 cup panko breadcrumbs
1/4 cup grated kraft parmesan cheese
1/3 cup finely chopped fresh basil
1/3 cup light mayonnaise
1 tablespoon milk

Steps:

Peel eggplant and cut into 3/4-inch thick slices.
Mix the parmesan and panko on a plate.
Mix the basil, milk, and mayonnaise in a bowl.
Dredge eggplant in the mayo mix and immediately dredge in cheese mix.
Grease a baking sheet with spray cooking oil.
Place the eggplant on the baking sheet and bake at 425°F for 25 minutes.

Nutrition Facts : Calories 357.1, Fat 18.6, SaturatedFat 4.7, Cholesterol 26.1, Sodium 621.6, Carbohydrate 40.3, Fiber 16.3, Sugar 13.4, Protein 11.9

CRUNCHY EGGPLANT PARMESAN

Crunchy Eggplant Parmesan image

This is a slightly different twist on the old standard eggplant Parmesan. By peeling and sweating the eggplant you eliminate the bitterness and the panko bread crumbs add a nice crunch to the crust. Freezes so well!

Provided by Mama Smith

Categories World Cuisine Recipes European Italian

Time 2h35m

Yield 8

Number Of Ingredients 12

Ingredients

cooking spray
2 eggplants, peeled and sliced crosswise 1/4-inch thick
2 teaspoons salt, or as needed
4 eggs, beaten
1 ½ cups panko bread crumbs
2 tablespoons dried Italian herb seasoning
2 tablespoons olive oil
1 onion, diced
2 cloves garlic, minced
4 cups prepared pasta sauce
2 cups shredded Italian cheese blend
⅓ cup grated Parmesan cheese

Steps:

Preheat oven to 400 degrees F (200 degrees C). Spray an 11x13-inch baking dish and 2 baking sheets with cooking spray.
Place eggplant slices on racks over the sink or paper towels and sprinkle both sides of slices lightly with salt. Let eggplant drain for 30 minutes, rinse, and pat dry with paper towels. Place eggplant slices on prepared baking sheets.
Bake in the preheated oven until eggplant is soft, about 15 minutes.
Pour beaten eggs into a shallow bowl; combine panko bread crumbs with Italian seasoning in a separate shallow bowl. Dip eggplant into beaten egg and press into panko crumbs to coat. Place breaded eggplant back on the baking sheets and spray the slices with cooking spray.
Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
Broil eggplant slices until tops are golden brown, 2 to 3 minutes; remove slices, turn, and spray other sides with cooking spray. Broil until golden brown 2 to 3 more minutes. Remove eggplant and turn oven temperature to 350 degrees F (175 degrees C).
Heat olive oil in a skillet over medium heat and cook and stir onion and garlic until onion is translucent, about 5 minutes. Stir in prepared pasta sauce and remove from heat.
Spread 1/3 of the pasta sauce into bottom of the prepared baking dish. Top with half the eggplant slices, half the Italian cheese blend, and half the Parmesan cheese. Spread another 1/3 of the sauce over the layers; layer the remaining eggplant, remaining pasta sauce, Italian cheese blend, and Parmesan cheese.
Bake casserole in the 350 degree oven until cheese is melted and bubbly, about 30 minutes. Let stand about 10 minutes before serving.

Nutrition Facts : Calories 350.4 calories, Carbohydrate 35 g, Cholesterol 120.7 mg, Fat 18.8 g, Fiber 4 g, Protein 15.8 g, SaturatedFat 7.9 g, Sodium 1524.2 mg, Sugar 11.9 g

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