TOMATO EGGPLANT BAKE
Cheesy and delicious, this casserole features a crisp crumb topping. It's a good meatless entree for a summer-time meal.-Faye Wortman, Evansville, Indiana
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Place eggplant slices in a colander over a plate; sprinkle with salt and toss. Let stand 30 minutes. Rinse and drain well. , Preheat oven to 450°. Layer eggplant, tomato and onion in a lightly greased 13x9-in. baking dish. Drizzle with 4 tablespoons butter; sprinkle with basil. Cover and bake 20 minutes. , Toss bread crumbs and remaining butter. Arrange mozzarella cheese over vegetables; sprinkle with crumb mixture and Parmesan cheese. Bake, uncovered, for 10 minutes or until cheese is bubbly.
Nutrition Facts : Calories 245 calories, Fat 18g fat (11g saturated fat), Cholesterol 49mg cholesterol, Sodium 318mg sodium, Carbohydrate 15g carbohydrate (5g sugars, Fiber 4g fiber), Protein 8g protein.
EGGPLANT AND TOMATO BAKE
I got this recipe from the side panel of a jar of Ian's Italian Whole Wheat Panko Crumbs. I have to say I really enjoyed this recipe. I changed a few things to suit my tastes however. I added soy sour cream instead of yogurt. The creamy taste of the sour cream with the tomato was really delicious. I used a 12 oz. tub of tofutti sour cream. I found that to be enough. I used grated Romano Cheese. It has a stronger flavour then the Parmesan which we like better. I also used a can of Fire Roasted whole tomatoes for this as I love the flavour. I pureed them in my Magic Bullet. I used herbs from my garden that I'd dried and I also added a tsp of dried thyme which is one of my favourite herbs.
Provided by Chef Joey Z.
Categories Vegetable
Time 2h
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Cut the eggplants into 1/4 inch slices, lightly salt. Let sit for 30 minutes to release the bitter taste.
- In the meantime, in a large skillet, saute your garlic and onions in the olive oil over low heat.
- This step took a long time, I spent about 35 minutes doing the above step. When the onion/garlic combo are golden and soft then its ready.
- Add the herbs, tomato puree, water, salt and pepper to the onion/garlic mixture.
- Simmer for 10 minutes.
- Rinse the eggplant with water and then steam. The recipe didn't say how long to steam so I did it for about 15-20 minutes.
- Then preheat your oven to 350'F. Grease a 9x13x2 inch casserole dish. I used spray oil.
- Spread 3 tablespoons of the tomato puree onto the bottom of the oiled pan. It doesn't seem like much, but its good enough.
- Layer 1/3 of the steamed eggplant, 1/3 of the tomato puree, and 1/3 of the yogurt. Repeat the layers and end with eggplant and then tomato puree.
- Cover the pan with foil and bake for 30 minutes.
- Then, uncover and sprinkle with the bread crumbs and cheese.
- Bake an additional 25 minutes or until golden and bubbly.
- Bon Appetit!
ROASTED TOMATO AND EGGPLANT CASSEROLE
Provided by Molly O'Neill
Categories main course, side dish
Time 5h30m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 300 degrees. Season the cut sides of the tomatoes lightly with salt and pepper and place cut sides down on a lightly oiled baking sheet. Bake until the tomatoes are very lightly browned and collapsed, about 3 hours. Set aside.
- Raise the oven temperature to 450 degrees. Sprinkle the eggplant slices lightly with salt and transfer them to a large colander to drain for 30 minutes. Wipe the slices dry with paper towels and place them in a single layer on one or more lightly oiled baking sheets. Roast the eggplant slices, turning once, until they are soft and lightly browned, about 20 minutes. Set aside.
- Meanwhile, in a large, heavy-bottomed kettle, heat the 3 tablespoons of olive oil over medium heat and add the red and yellow onions and garlic. Cook, stirring frequently, until the onions are very soft and lightly caramelized, about 25 minutes. (Lower the heat if the bottom of the pan begins to scorch.) Add the wine, stock, herbs and 1 teaspoon salt and 1/4 teaspoon pepper. Raise the heat to high and continue to cook until the mixture thickens slightly, about 5 minutes.
- Lower the oven to 400 degrees. Spread a thin layer of the onion mixture in the bottom of a 13-by-9-inch baking pan. Top with half the eggplant slices, half the tomatoes and half of the remaining onions. Top with the remaining eggplant slices, tomatoes and onions.
- Bake until bubbly and lightly browned, about 35 to 40 minutes. Let stand for 10 minutes before serving.
BAKED EGGPLANT
Great baked vegetable side dish with slices of eggplant and tomato seasoned with oregano and Parmesan cheese.
Provided by JEZZI16
Categories Side Dish Vegetables Tomatoes
Time 45m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Prepare a baking dish with non-stick play.
- Arrange eggplant and tomato slices into the bottom of the prepared baking dish. Drizzle olive oil over the vegetables; season with oregano, salt, and pepper. Sprinkle Parmesan cheese over the entire mixture.
- Bake in preheated oven until the cheese is beginning to brown, about 30 minutes. Switch oven broiler to high; continue baking until completely browned, about 5 minutes.
Nutrition Facts : Calories 53.9 calories, Carbohydrate 3.2 g, Cholesterol 3.9 mg, Fat 3.7 g, Fiber 1 g, Protein 2.4 g, SaturatedFat 1.1 g, Sodium 71.7 mg, Sugar 2 g
BAKED EGGPLANT WITH ONIONS & FRESH TOMATOES
Steps:
- Trim the stem and bottom ends of each eggplant and, with a vegetable peeler, shave off ribbons of skin lengthwise, creating a zebra-striped pattern all around. Slice the eggplants crosswise into 1/2-inch-thick rounds. Lightly salt the slices on both sides, using about a tablespoon in all, and layer them in the colander, set in a bowl or the sink. Invert a dinner plate over the piled slices, and weight it with cans or other heavy objects, to press out the vegetable liquid. Let the rounds drain for 30 minutes to an hour, then rinse them, and pat dry with paper towels.
- Meanwhile, arrange a rack in the middle of the oven and heat to 400°.
- Trim the stem end of the plum tomatoes, and cut them in half crosswise. Squeeze the halves over a strainer set in a bowl, scraping out and catching the seeds in the strainer and collecting the tomato juices in the bowl. Cut the tomatoes into 1/2-inch chunks, put them all in a bowl, and toss with the cubes of cheese, chopped basil, peperoncino, the remaining 3/4 teaspoon salt, and 4 tablespoons of the olive oil.
- Brush the bottom and sides of the baking dish with about 2 tablespoons of the olive oil. Lay the onion rounds in the bottom in one layer, with the garlic cloves scattered among them, and drizzle over them the remaining 2 tablespoons olive oil. Lay the eggplant slices over the onions in an even layer, overlapping a bit if necessary. Scatter the tomato and cheese chunks evenly on top of the eggplant, and drizzle the collected tomato juices all over.
- Put the bread crumbs and all the dry seasonings in a bowl, toss to blend, then drizzle over them the 2 tablespoons olive oil, and toss well, until the crumbs are evenly moistened. Sprinkle them evenly over the top of the eggplant, tomato, and cheese layer.
- Tent the baking dish with a sheet of heavy aluminum foil, arching it so it doesn't touch the crumb topping, and pressing it against the sides. Set the dish on the baking sheet, place in the oven, and bake for 45 minutes, until the juices are bubbling actively. Remove the foil, and continue baking for another 30 minutes or so, until the eggplant is lightly caramelized on the edges but tender and easily pierced with the tip of a knife, and the bread-crumb topping is browned and crisp.
- Let the eggplant rest for 20 minutes before serving (it will absorb the sauce, and the cheese will settle a bit, too). Serve as you would lasagna, cutting portions with a knife and lifting them out with a wide spatula into warm shallow bowls. If you like, sprinkle shredded fresh basil over each portion.
- Baked Eggplant
- I know from years as a restaurateur that just about everyone, even the meat-and-potato type, loves eggplant parmigiana, hot from the oven, stuff ed with molten cheese. I love that Italian-American classic, too, but there are many more great eggplant dishes I've encountered in my travels through Italy, which I want to share with you.
- In Sardinia, I was delighted to find a tradition of baked eggplant dishes, with ingredients, tastes, and textures that I knew would appeal to Americans. Here are two-I couldn't choose between them, so I decided to give you both. They have tomato: fresh tomatoes in one, savory tomato sauce in the other. They have cheese: grated pecorino topping on one, a vein of young pecorino (or mozzarella) chunks in the other. Best of all, they have thick layers of tender yet meaty eggplant. And in these preparations, the eggplant slices don't need frying (as in most eggplant parmigiana recipes), which saturates them with more olive oil than necessary. No frying and great flavor-I love these and am sure you will, too.
- These are practical dishes as well. Best served hot, they are both also excellent at room temperature. And you can prepare either in advance, baking it three-quarters of the way to start, then finishing it when your guests arrive. Leftovers, if you have any, are a treat. A baked-eggplant sandwich is one of my favorites!
EGGPLANT WITH TOMATOES
Steps:
- Preheat oven to 450 degrees.
- Trim off each end of eggplant. Cut eggplant lengthwise in half. Place each half, cut side down, on flat surface and cut crosswise into half-moon shapes, each about one-third-inch thick. There should be a total of about 34 slices.
- Trim off ends of tomatoes and cut away the cores. Cut tomatoes crosswise into slices, each about one-inch thick. There should be about 32 pieces. Alternate tomato slices with eggplant slices and arrange them compactly in a baking dish.
- Combine garlic, rosemary and oregano and sprinkle over layered eggplant. Sprinkle with salt and pepper and dribble oil over all.
- Place dish in the oven and bake 30 minutes. Baste the layered eggplant with any juices that have accumulated around it. Sprinkle with parsley and serve.
Nutrition Facts : @context http, Calories 225, UnsaturatedFat 17 grams, Carbohydrate 11 grams, Fat 21 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 3 grams, Sodium 582 milligrams, Sugar 6 grams
EGGPLANT AND TOMATO CASSEROLE
This is a delicious, easy-to-make, vegetarian casserole! Eggplant, tomato and onion are layered and seasoned with a splash of balsamic vinegar before being topped off with bread crumbs. There are a million variations and additions that you can make to this recipe! Be creative!
Provided by LPATTERSON1978
Categories Side Dish Casseroles
Time 50m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Season the eggplant slices with salt, and let stand for about 10 minutes. Drain off liquid.
- Heat 3 tablespoons of olive oil in a large skillet over medium-high heat. Quickly brown the eggplant slices on each side.
- Place a layer of the eggplant slices in an 8 inch square baking dish or casserole dish. Place some tomato slices over the eggplant, and then a few slices of onion. Repeat layers until you run out of eggplant. Pour balsamic vinegar over everything. In a small bowl, stir together the bread crumbs and remaining olive oil. Season with salt and pepper. Spread in a layer over the vegetables.
- Bake for 25 to 30 minutes in the preheated oven, until the top is golden brown and the eggplant is tender.
Nutrition Facts : Calories 328.6 calories, Carbohydrate 36.1 g, Fat 18.8 g, Fiber 6.2 g, Protein 6.3 g, SaturatedFat 2.7 g, Sodium 212.6 mg, Sugar 12.3 g
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