EGGPLANT PARMESAN WITH BALSAMIC GLAZE
Steps:
- For the balsamic glaze: Put the vinegar in a small nonreactive saucepan over high heat and cook until reduced to 1/2 cup, 12 to 15 minutes. Stir in the honey and season with salt and pepper. Transfer to a small bowl and let cool to room temperature.
- For the roasted red pepper tomato sauce: Heat the oil in a large Dutch oven over medium-high heat. Add the onion and cook until soft. Add the garlic and red chile flakes and cook for 1 minute.
- Add the tomatoes and their juices, salt and pepper, bring to a boil and cook, stirring occasionally, until the tomatoes begin to soften, 20 minutes. Coarsely mash the tomatoes with a potato masher. Add the pureed piquillo peppers and cook over high heat, stirring occasionally. Add the oregano and half of the basil and cook until the sauce is thickened, about 25 minutes more. Taste for seasoning and stir in the parsley. Reserve the remaining basil for serving.
- For the eggplant: Preheat the oven to 400 degrees F. Lightly butter the bottom and sides of a 15-by-10-by-2-inch flameproof baking dish and set aside. Heat the oil in a large Dutch oven or deep fryer to 365 degrees F.
- Combine the fontina and shredded mozzarella in a bowl and set aside. Combine the breadcrumbs and panko in a large shallow baking dish and season with salt and pepper. Place the flour in a medium shallow baking dish or large plate and season with salt and pepper. Whisk the egg and 2 tablespoons of water together in another medium shallow baking dish and season with salt and pepper.
- Season each eggplant slice on both sides with salt and pepper. Dredge each eggplant slice in the flour, tapping off the excess, then dip it in the egg and dredge it in the breadcrumb mixture. Shake off any excess breading and transfer the eggplant to a baking sheet. Repeat with the remaining eggplant slices. Fry the eggplant slices in batches until tender and golden brown on each side and tender, about 2 minutes per side. Remove to a baking sheet lined with paper towels and season with salt.
- Lay 8 slices of the fried eggplant in the prepared baking dish, top each slice with about 1/4 cup of the roasted red pepper tomato sauce, 1/4 cup of the combined cheeses and a tablespoon of the remaining chopped basil. Season with salt and pepper. Take 4 of the topped eggplant slices and place them on the other 4 so you have a total of 4 eggplant stacks. Top each stack with one more eggplant slice, 1/4 cup of the sauce, some of the basil and a few thin slices of the fresh mozzarella. Bake until the cheese melts, 8 to 10 minutes. Place under the broiler and broil until the fresh mozzarella is golden brown, about 30 seconds. Top with the remaining chopped fresh basil and drizzle with the balsamic glaze.
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
EGGPLANT (AUBERGINE) CASSEROLE
Make and share this Eggplant (Aubergine) Casserole recipe from Food.com.
Provided by KJ1036
Categories Cheese
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 180°C.
- Heat oil in saucepan.
- Sauté eggplant and onion until soft.
- Remove saucepan from heat and stir through margarine until melted.
- Add remainder of ingredients, and combine well.
- Transfer to a casserole dish, and bake until golden and bubbling, approx 45 minutes.
BALSAMIC EGGPLANT (AUBERGINE) PARMESAN
This is so good! I love the flavors and I hope you do too! I got this off the internet (I don't remember where) and tweaked it a bit. Not only is this yummy but only 3 weight watcher points! Enjoy!
Provided by Sharon123
Categories Vegetable
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 400°F.
- Combine vinegar, oil, oregano, 1/2 tsp each salt, pepper and sugar.
- Coat large cookie sheet with vegetable cooking spray.
- Brush both sides of eggplant with vinegar mixture and arrange in single layer on cookie sheet.
- Bake 15 minutes per side or until fork-tender.
- Combine onions, garlic, and 2 Tbsp of wine in large non-stick skillet, stirring over medium-high head until onions are soft, approximately 5 minutes.
- Stir in stewed tomatoes with their liquid, chopped tomato, basil, remaining 2 Tbsp wine, 1/2 tsp salt and 1/4 tsp sugar.
- Bring to boil over high heat; reduce heat and simmer uncovered, stirring occasionally to break up tomatoes, 10 minute.
- Makes approximately 2 1/2 cup sauce.
- Note: In a pinch I have used canned spaghetti sauce, and it worked just fine.
- Spoon one third of the sauce into shallow 2-quart baking dish.
- Arrange half the eggplant over sauce.
- Spoon half the remaining sauce over eggplant.
- Sprinkle on half of the mozzarella.
- Layer again with remaining eggplant, sauce and mozzarella.
- Top with parmesan.
- Cover with foil and bake 30 minutes.
- Bake uncovered 15 to 20 minutes more, until bubbly.
- Let stand 15 minutes before serving for easier cutting.
- Enjoy!
EASY SAUTEED ITALIAN EGGPLANT
Sliced Italian eggplant is sauteed, using balsamic vinaigrette for flavor. Easy, quick, and flavorful. Makes two servings as a side dish or one as an entree.
Provided by RMACKNIGHT
Time 20m
Yield 2
Number Of Ingredients 6
Steps:
- Cut eggplant into thin slices. Drizzle slices on one side with 1 tablespoon balsamic vinaigrette and season with salt and pepper.
- Spray a large saucepan with nonstick spray and heat over low heat. Place eggplant in the pan, seasoned-sides down, in a single layer. Drizzle remaining vinaigrette over the exposed sides. Add onion and garlic. Cover and cook until eggplant slices are lightly browned and tender, about 5 minutes per side.
Nutrition Facts : Calories 117.2 calories, Carbohydrate 18.6 g, Fat 5 g, Fiber 9.4 g, Protein 3 g, SaturatedFat 0.6 g, Sodium 181.2 mg, Sugar 7.1 g
More about "balsamic eggplant aubergine casserole recipes"
20-MINUTE GRILLED EGGPLANT - HEALTHY RECIPES BLOG
From healthyrecipesblogs.com
EGGPLANT CASSEROLE - GIRL GONE GOURMET
From girlgonegourmet.com
ROASTED BALSAMIC EGGPLANT STEAKS | BITES OF WELLNESS
From bitesofwellness.com
GREEK MOUSSAKA RECIPE: EGGPLANT CASSEROLE - THE …
From themediterraneandish.com
10 BEST BAKED EGGPLANT CASSEROLE RECIPES | YUMMLY
From yummly.com
OVEN ROASTED EGGPLANT (AUBERGINE) | RECIPETIN EATS
From recipetineats.com
ROASTED EGGPLANT WITH BALSAMIC VINEGAR & BASIL - ITALIAN …
From italianfoodforever.com
THE 10 BEST AUBERGINE RECIPES | FOOD | THE GUARDIAN
From theguardian.com
OVEN ROASTED EGGPLANT CUBES WITH BALSAMIC VINAIGRETTE
From onecleverchef.com
BAKED SKILLET EGGPLANT WHITE BEAN CASSEROLE - FOOD HEAVEN MADE …
From foodheavenmadeeasy.com
BALSAMIC EGGPLANT (AUBERGINE) PARMESAN
From champsdiet.com
LAYERED ROASTED EGGPLANT CASSEROLE - DUNLOP BROTHERS FAMILY …
From dunlopbrothers.ca
BAKED AUBERGINE WITH BALSAMIC VINEGAR | RECIPE | TAC STONE OVEN
From tacstoneoven.com
BALSAMIC EGGPLANT (AUBERGINE) CASSEROLE | EGGPLANT CASSEROLE …
From pinterest.co.uk
BALSAMIC EGGPLANT (AUBERGINE) PARMESAN - PLAIN.RECIPES
From plain.recipes
BALSAMIC EGGPLANT (AUBERGINE) PARMESAN - GLUTEN FREE RECIPES
From fooddiez.com
10 BEST EGGPLANT MARINATED IN BALSAMIC VINEGAR RECIPES
From yummly.com
FOODCOMBO
ROASTED EGGPLANT (AUBERGINE) PASTA BAKE - EVERYDAY HEALTHY RECIPES
From everydayhealthyrecipes.com
OVEN BAKED EGGPLANT CUBES - THERESCIPES.INFO
From therecipes.info
EASY BAKED EGGPLANT CASSEROLE - 7 INGREDIENTS NOT FRIED!
From simpleandsavory.com
EGGPLANT CASSEROLE - THE SEASONED MOM
From theseasonedmom.com
VEGAN MOUSSAKA RECIPE (WFPB EGGPLANT CASSEROLE) - VE EAT COOK …
From veeatcookbake.com
EGGPLANT AUBERGINE TOMATO AND CHEESE BAKE RECIPES
From tfrecipes.com
ROASTED EGGPLANT/AUBERGINE AND SPINACH SALAD WITH A FETA, OLIVE, …
From spaulyseasonalservings.com
BEEF AND EGGPLANT (AUBERGINE) CASSEROLE RECIPE - FOOD NEWS
From foodnewsnews.com
BALSAMIC-ROASTED EGGPLANT & ARUGULA SANDWICHES - ALEXANDRA'S …
From alexandracooks.com
230 EGGPLANT ... AUBERGINE IDEAS | RECIPES, EGGPLANT ... - PINTEREST
From pinterest.com
EGGPLANT AUBERGINE AND CHEESE CASSEROLE BEST RECIPES
From cookingtoday.net
BALSAMIC CHICKEN STUFFED EGGPLANT | RECIPE | EGGPLANT RECIPES …
From pinterest.com
BAKED BASIL AND FETA STUFFED AUBERGINE/EGGPLANT RECIPE
From spaulyseasonalservings.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love