Baked Shiitake Tomato Eggplant Casserole Recipes

TOMATO EGGPLANT BAKE

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.

EGGPLANT AND TOMATO CASSEROLE

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.

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.

ITALIAN EGGPLANT TOMATO BAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• In a plastic bag, combine the flour, bread crumbs and Italian seasoning. Shake to mix. In a shallow bowl, whisk together the eggs and water. Heat the oil in a large skillet over medium-high heat. There should be enough oil to thinly coat the bottom of the skillet. Dip the eggplant slices in egg, then place in the bag and shake to coat. Fry the slices in the skillet until golden brown on each side. Remove, and drain on paper towels.
• Spread a thin layer of spaghetti sauce in the bottom of a 9 inch square baking dish. Cover with the eggplant slices, then top with more sauce. Mix together the ricotta cheese and Parmesan cheese; spread over the eggplant. Spread sauce over the cheese, and top with tomato slices. Cover with more sauce, and spread remaining cheese over the top.
• Bake for 30 minutes in the preheated oven, or until cheese is melted and sauce is bubbling.
• Meanwhile, bring a large pot of lightly salted water to a boil. Add the pasta, and cook for about 3 minutes, or until tender. Drain. Serve the eggplant tomato bake over pasta.

BAKED SHIITAKE TOMATO EGGPLANT CASSEROLE

Steps:

• Preheat oven to 400. Slice eggplant into rounds. Bread each round by dipping first into milk, then into breadcrumbs. Place on a lightly greased cookie sheet. Spray lightly with nonstick cooking spray. Put 9 cloves of garlic into a foil pouch- spray with oil, seal. Bake everything until eggplant is soft, flipping once (at least 30 minutes). Meanwhile prepare sauce. Add oil to a large saucepan, then saute remaining garlic clove (crushed) until fragrant. Add red pepper, stir. Then add tomato sauce, salt, pepper, oregano, sugar and crumbled dried mushrooms. Simmer, stirring occasionally. Once the eggplant is cooked assemble the casserole. Ladle 1/3 of the sauce into a small oven safe non-stick skillet or casserole dish. Add all of the roasted garlic from the foil pouch. Layer in one half of the eggplant, top with 1/3 of sauce and 1/2 of the Parmesan. Repeat. Bake for 45 minutes at 350.

BAKED PASTA WITH TOMATOES, SHIITAKE MUSHROOMS, AND PROSCIUTTO

Steps:

• In a large skillet cook the onion, the garlic, the red pepper flakes, the basil, and the orégano in the oil over moderately low heat, stirring, until the onion is softened. Add the mushrooms, cook the mixture over moderate heat, stirring, for 10 to 15 minutes, or until the mushrooms are tender, and transfer the mushroom mixture to a large bowl. In the skillet melt 3 tablespoons of the butter over moderately low heat, whisk in the flour, and cook the roux, stirring, for 3 minutes. Add the milk in a stream, whisking, and simmer the mixture, whisking, for 2 minutes, or until it is thickened. Pour the sauce over the mushroom mixture and add the tomatoes, the prosciutto, the Fontina, the Gorgonzola, 1 1/4 cups of the Parmesan, and the parsley.
• In a kettle of boiling salted water cook the pasta for 5 minutes (the pasta will not be tender) and drain it well. Add the pasta and salt and pepper to taste to the mushroom mixture, toss the mixture until it is combined well, and transfer it to a buttered 3- to 4-quart baking dish. The pasta may be prepared up to this point and kept covered and chilled overnight. Bring the pasta to room temperature before continuing with the recipe. Sprinkle the pasta with the remaining 1/4 cup Parmesan, dot it with the remaining 1 tablespoon butter, cut into bits, and bake it in the middle of a preheated 450°F. oven for 25 to 30 minutes, or until the top is golden and the pasta is tender.

ROASTED TOMATO AND EGGPLANT CASSEROLE

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.

EGGPLANT AND TOMATO BAKE

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!