Baked Eggplant Alla Romana Recipes

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BAKED EGGPLANT ALLA ROMANA



Baked Eggplant Alla Romana image

This recipe was given to me years ago. This casserole freezes well, so when eggplants are in the garden you may use them up.

Provided by Betty Petersen

Categories     Italian Recipes

Time 1h10m

Yield 4

Number Of Ingredients 11

½ cup olive oil, divided
1 large eggplant, peeled and thinly sliced
½ teaspoon salt
1 pound ground beef
1 onion, chopped
1 clove garlic, minced
1 (16 ounce) jar spaghetti sauce
½ teaspoon dried oregano
½ cup grated Parmesan cheese, divided
1 egg
2 tablespoons grated Parmesan cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Heat a few tablespoons of olive oil in a large skillet over medium-high heat. Fry eggplant slices in hot oil until browned thoroughly, 3 to 5 minutes per side. Add oil between batches as needed. Drain fried eggplant slices on paper towels and season with salt.
  • Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Add onion and garlic to the beef; cook and stir until onion is golden brown, about 5 minutes more.
  • Pour spaghetti sauce over the ground beef; add oregano and stir. Simmer mixture until sauce is heated through, 5 to 7 minutes.
  • Arrange about half the eggplant slices into the bottom of a shallow casserole dish to cover completely. Ladle about half the beef sauce over the eggplant. Sprinkle 1/4 cup Parmesan cheese over the sauce. Repeat layers.
  • Beat egg with 2 tablespoons Parmesan cheese; pour over the top of the casserole.
  • Bake in preheated oven until bubbling around the edges and hot in the center, 20 to 25 minutes.

Nutrition Facts : Calories 678.3 calories, Carbohydrate 31.4 g, Cholesterol 130.7 mg, Fat 48.9 g, Fiber 9.7 g, Protein 29.9 g, SaturatedFat 12.5 g, Sodium 1030.2 mg, Sugar 16.5 g

BAKED EGGPLANT ALLA ROMANA



Baked Eggplant Alla Romana image

This recipe was given to me years ago. This casserole freezes well, so when eggplants are in the garden you may use them up.

Provided by Betty Petersen

Categories     Italian Recipes

Time 1h10m

Yield 4

Number Of Ingredients 11

½ cup olive oil, divided
1 large eggplant, peeled and thinly sliced
½ teaspoon salt
1 pound ground beef
1 onion, chopped
1 clove garlic, minced
1 (16 ounce) jar spaghetti sauce
½ teaspoon dried oregano
½ cup grated Parmesan cheese, divided
1 egg
2 tablespoons grated Parmesan cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Heat a few tablespoons of olive oil in a large skillet over medium-high heat. Fry eggplant slices in hot oil until browned thoroughly, 3 to 5 minutes per side. Add oil between batches as needed. Drain fried eggplant slices on paper towels and season with salt.
  • Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Add onion and garlic to the beef; cook and stir until onion is golden brown, about 5 minutes more.
  • Pour spaghetti sauce over the ground beef; add oregano and stir. Simmer mixture until sauce is heated through, 5 to 7 minutes.
  • Arrange about half the eggplant slices into the bottom of a shallow casserole dish to cover completely. Ladle about half the beef sauce over the eggplant. Sprinkle 1/4 cup Parmesan cheese over the sauce. Repeat layers.
  • Beat egg with 2 tablespoons Parmesan cheese; pour over the top of the casserole.
  • Bake in preheated oven until bubbling around the edges and hot in the center, 20 to 25 minutes.

Nutrition Facts : Calories 678.3 calories, Carbohydrate 31.4 g, Cholesterol 130.7 mg, Fat 48.9 g, Fiber 9.7 g, Protein 29.9 g, SaturatedFat 12.5 g, Sodium 1030.2 mg, Sugar 16.5 g

BAKED EGGPLANT ALLA ROMANA



Baked Eggplant Alla Romana image

This recipe was given to me years ago. This casserole freezes well, so when eggplants are in the garden you may use them up.

Provided by Betty Petersen

Categories     Italian Recipes

Time 1h10m

Yield 4

Number Of Ingredients 11

½ cup olive oil, divided
1 large eggplant, peeled and thinly sliced
½ teaspoon salt
1 pound ground beef
1 onion, chopped
1 clove garlic, minced
1 (16 ounce) jar spaghetti sauce
½ teaspoon dried oregano
½ cup grated Parmesan cheese, divided
1 egg
2 tablespoons grated Parmesan cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Heat a few tablespoons of olive oil in a large skillet over medium-high heat. Fry eggplant slices in hot oil until browned thoroughly, 3 to 5 minutes per side. Add oil between batches as needed. Drain fried eggplant slices on paper towels and season with salt.
  • Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Add onion and garlic to the beef; cook and stir until onion is golden brown, about 5 minutes more.
  • Pour spaghetti sauce over the ground beef; add oregano and stir. Simmer mixture until sauce is heated through, 5 to 7 minutes.
  • Arrange about half the eggplant slices into the bottom of a shallow casserole dish to cover completely. Ladle about half the beef sauce over the eggplant. Sprinkle 1/4 cup Parmesan cheese over the sauce. Repeat layers.
  • Beat egg with 2 tablespoons Parmesan cheese; pour over the top of the casserole.
  • Bake in preheated oven until bubbling around the edges and hot in the center, 20 to 25 minutes.

Nutrition Facts : Calories 678.3 calories, Carbohydrate 31.4 g, Cholesterol 130.7 mg, Fat 48.9 g, Fiber 9.7 g, Protein 29.9 g, SaturatedFat 12.5 g, Sodium 1030.2 mg, Sugar 16.5 g

BAKED EGGPLANT ALLA ROMANA



Baked Eggplant Alla Romana image

This recipe was given to me years ago. This casserole freezes well, so when eggplants are in the garden you may use them up.

Provided by Betty Petersen

Categories     Italian Recipes

Time 1h10m

Yield 4

Number Of Ingredients 11

½ cup olive oil, divided
1 large eggplant, peeled and thinly sliced
½ teaspoon salt
1 pound ground beef
1 onion, chopped
1 clove garlic, minced
1 (16 ounce) jar spaghetti sauce
½ teaspoon dried oregano
½ cup grated Parmesan cheese, divided
1 egg
2 tablespoons grated Parmesan cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Heat a few tablespoons of olive oil in a large skillet over medium-high heat. Fry eggplant slices in hot oil until browned thoroughly, 3 to 5 minutes per side. Add oil between batches as needed. Drain fried eggplant slices on paper towels and season with salt.
  • Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Add onion and garlic to the beef; cook and stir until onion is golden brown, about 5 minutes more.
  • Pour spaghetti sauce over the ground beef; add oregano and stir. Simmer mixture until sauce is heated through, 5 to 7 minutes.
  • Arrange about half the eggplant slices into the bottom of a shallow casserole dish to cover completely. Ladle about half the beef sauce over the eggplant. Sprinkle 1/4 cup Parmesan cheese over the sauce. Repeat layers.
  • Beat egg with 2 tablespoons Parmesan cheese; pour over the top of the casserole.
  • Bake in preheated oven until bubbling around the edges and hot in the center, 20 to 25 minutes.

Nutrition Facts : Calories 678.3 calories, Carbohydrate 31.4 g, Cholesterol 130.7 mg, Fat 48.9 g, Fiber 9.7 g, Protein 29.9 g, SaturatedFat 12.5 g, Sodium 1030.2 mg, Sugar 16.5 g

BAKED EGGPLANT ITALIANO



Baked Eggplant Italiano image

"When my husband I decided that we wanted to lose weight, I created this main dish as a downsized substitute to lasagna," Traci Chatterton recalls from Windsor, New York. "It's fast, easy and cleans up in no time. And it makes a great dinner after a busy day at the office."

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 6 servings.

Number Of Ingredients 14

2 small eggplants, peeled and cut into 1/2-inch slices
3 tablespoons olive oil, divided
1 teaspoon garlic powder
1 teaspoon salt, divided
1/2 teaspoon pepper, divided
2 small tomatoes, finely chopped
1 small onion, finely chopped
1 tablespoon Italian seasoning
2 teaspoons minced garlic
1 package (6 ounces) fresh baby spinach
1 cup reduced-fat ricotta cheese
1 cup shredded part-skim mozzarella cheese, divided
1 large egg, lightly beaten
2 cups garden-style pasta sauce

Steps:

  • Brush both sides of eggplant slices with 2 tablespoons oil; sprinkle with garlic powder, 1/2 teaspoon salt and 1/4 teaspoon pepper. Grill, covered, over medium heat or broil 4-6 in. from the heat for 2-3 minutes on each side. Set aside., In a large skillet, saute the tomatoes, onion, Italian seasoning, and remaining salt and pepper in remaining oil. Add spinach; cook 1 minute longer. Add spinach; stir until wilted. Combine the ricotta, 1/2 cup mozzarella and egg; stir into tomato mixture., Arrange eggplant in a single layer in a 13x9-in. baking dish coated with cooking spray. Top with tomato mixture and pasta sauce. Sprinkle with remaining mozzarella. , Bake, uncovered, at 350° for 30-35 minutes or until bubbly. Let stand for 5 minutes before serving.

Nutrition Facts : Calories 275 calories, Fat 15g fat (4g saturated fat), Cholesterol 60mg cholesterol, Sodium 885mg sodium, Carbohydrate 25g carbohydrate (15g sugars, Fiber 7g fiber), Protein 13g protein. Diabetic Exchanges

BAKED EGGPLANT ALLA ROMANA



Baked Eggplant Alla Romana image

This recipe was given to me years ago. This casserole freezes well, so when eggplants are in the garden you may use them up.

Provided by Betty Petersen

Categories     Italian Recipes

Time 1h10m

Yield 4

Number Of Ingredients 11

½ cup olive oil, divided
1 large eggplant, peeled and thinly sliced
½ teaspoon salt
1 pound ground beef
1 onion, chopped
1 clove garlic, minced
1 (16 ounce) jar spaghetti sauce
½ teaspoon dried oregano
½ cup grated Parmesan cheese, divided
1 egg
2 tablespoons grated Parmesan cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Heat a few tablespoons of olive oil in a large skillet over medium-high heat. Fry eggplant slices in hot oil until browned thoroughly, 3 to 5 minutes per side. Add oil between batches as needed. Drain fried eggplant slices on paper towels and season with salt.
  • Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Add onion and garlic to the beef; cook and stir until onion is golden brown, about 5 minutes more.
  • Pour spaghetti sauce over the ground beef; add oregano and stir. Simmer mixture until sauce is heated through, 5 to 7 minutes.
  • Arrange about half the eggplant slices into the bottom of a shallow casserole dish to cover completely. Ladle about half the beef sauce over the eggplant. Sprinkle 1/4 cup Parmesan cheese over the sauce. Repeat layers.
  • Beat egg with 2 tablespoons Parmesan cheese; pour over the top of the casserole.
  • Bake in preheated oven until bubbling around the edges and hot in the center, 20 to 25 minutes.

Nutrition Facts : Calories 678.3 calories, Carbohydrate 31.4 g, Cholesterol 130.7 mg, Fat 48.9 g, Fiber 9.7 g, Protein 29.9 g, SaturatedFat 12.5 g, Sodium 1030.2 mg, Sugar 16.5 g

PASTA ALLA NORMA (BAKED PENNE WITH EGGPLANT)



Pasta Alla Norma (Baked Penne With Eggplant) image

Found at Tracey's Culinary Adventures adapted from Molto Italiano by Mario Batali. The success of this dish relies on the quality of the eggplant. Older, larger eggplant tend to hold bigger seed pockets and can be bitter, so look for small to medium sized eggplants, of any variety. If you cannot find ricotta salata, try a young pecorino or provolone.

Provided by Roxanne J.R.

Categories     Penne

Time 1h

Yield 6 serving(s)

Number Of Ingredients 10

2 lbs eggplants, cut into 1/4 inch-thick slices
6 tablespoons extra virgin olive oil
1 lb penne
2 cups basic tomato sauce
1 cup toasted breadcrumbs
1/2 cup freshly grated pecorino romano cheese
10 fresh basil leaves, roughly torn
8 ounces ricotta salata, for grating
salt
fresh ground black pepper

Steps:

  • Bring a large pot of salted water to a boil over high heat.
  • Add the penne and cook until tender but still firm to the bite, stirring occasionally, about 2 minutes less than the instructions on the package. Strain the pasta and rinse under cold water until cool.
  • Put the pasta in a large bowl and toss with 1 cup of the pasta sauce.
  • Meanwhile, in a 12 inch sauté pan, heat 3 tablespoons of the olive oil over medium-high heat until almost smoking.
  • Working in batches, sauté the eggplant slices, seasoning them with salt and pepper, turning once, until golden brown on both sides.
  • Transfer to a plate lined with paper towels to drain.
  • Preheat oven to 375°F
  • Grease a 9 by 13 inch baking dish with 1 tablespoon of the olive oil (I used cooking spray).
  • Cover the bottom of the baking dish with 1/4 cup of the tomato sauce.
  • Top with half the bread crumbs, then add half the pasta. Arrange half of the eggplant slices, overlapping them slightly, on top of the pasta.
  • Dot about 1/4 cup of tomato sauce over the eggplant, and top with half of the pecorino and half of the basil.
  • Top with the remaining pasta, arrange the remaining eggplant over the pasta, and dot with the remaining tomato sauce.
  • Sprinkle with the remaining pecorino and basil, and then the remaining bread crumbs, and drizzle with the remaining 2 tablespoons olive oil.
  • Bake for 45 minutes then let stand for 10 minutes.
  • Grate ricotta salata (provolone or pecorino work too!) over individual portions before serving.

Nutrition Facts : Calories 523.2, Fat 16.5, SaturatedFat 2.4, Sodium 565.3, Carbohydrate 87.6, Fiber 15.5, Sugar 8.2, Protein 10.7

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