EGGPLANT AND TOMATO SAUCE
This simple Eggplant and Tomato Sauce is delicious, made with diced eggplant stewed in tomatoes and garlic. I love it served over pasta but it's also great as a side dish on it's own.
Provided by Gina
Categories Dinner
Time 25m
Number Of Ingredients 6
Steps:
- Heat oil over medium-high heat in a large deep skillet, when hot saute the garlic in olive oil.
- Add eggplant and cook about 3 minutes, until it begins to soften.
- Coarsely chop tomatoes and add them to the skillet along with the juices.
- Season with salt and pepper and simmer, uncovered about 15-20 minutes.
- Add fresh chopped herbs and serve over your favorite pasta.
Nutrition Facts : ServingSize 3 /4 cup, Calories 127 kcal, Carbohydrate 16 g, Protein 3 g, Fat 7 g, Fiber 5 g, Sugar 5 g
EGGPLANT WITH TOMATO SAUCE
My grandmother brought this recipe from Italy about 125 years ago. It's been passed through the generations and is now being made by my own great-granddaughters! It's a delightful side dish that we serve with a variety of main courses such as pasta with meatballs or baked chicken. I make it every week!
Provided by Taste of Home
Categories Side Dishes
Time 1h10m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Cut eggplant into 1/2-in.-thick slices. Sprinkle with salt. Place in a deep dish; cover and let stand for 30 minutes. , Rinse with cold water; drain and dry on paper towels. In a 2-qt. saucepan, heat oil over medium heat Add the tomatoes, garlic, basil and sugar; bring to a boil. Reduce heat and simmer, uncovered, for 45 minutes or until thickened, stirring occasionally. , Season with salt and pepper. Keep warm while preparing eggplant. In a large skillet, heat about 1/4 cup oil; brown eggplant, a quarter at a time, adding more oil as needed. Place on a serving platter one row at a time. Cover with sauce and sprinkle with cheese. Serve warm.
Nutrition Facts : Calories 148 calories, Fat 10g fat (2g saturated fat), Cholesterol 2mg cholesterol, Sodium 525mg sodium, Carbohydrate 15g carbohydrate (9g sugars, Fiber 5g fiber), Protein 4g protein.
EGGPLANT PARMESAN WITH EASY HOMEMADE SAUCE
I wasn't an eggplant lover until a friend gave me this recipe which I have tweaked and updated. The few ingredients in the sauce is far tastier than canned sauce and makes the dish. All you need is a side salad and crusty bread to make a meal!
Provided by Brenda
Categories World Cuisine Recipes European Italian
Time 1h
Yield 6
Number Of Ingredients 15
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Grease an 8x14-inch baking dish.
- Mix seasoned bread crumbs, 1/4 cup Parmesan cheese, and red pepper flakes in a shallow bowl. Brush eggplant slices with olive oil and press into bread crumb mixture to coat. Lay slices onto a baking sheet and bake in the preheated oven until browned and tender, about 15 minutes. Remove eggplant and reduce oven temperature to 375 degrees F (190 degrees C).
- Whisk tomato paste and water in a saucepan, place over medium heat, and bring to a simmer. Stir in basil, oregano, parsley, garlic, brown sugar, sea salt, and black pepper.
- Place eggplant slices into prepared baking dish, overlapping the slices. Spoon tomato sauce over eggplant and top with mozzarella cheese and 3/4 cup Parmesan cheese.
- Bake in the preheated oven until cheese is melted, about 15 minutes. If desired, broil for 1 to 2 more minutes to give the cheese topping a golden color. Let stand for 5 minutes before serving.
Nutrition Facts : Calories 388.6 calories, Carbohydrate 14.4 g, Cholesterol 41.4 mg, Fat 30.6 g, Fiber 1.6 g, Protein 14.5 g, SaturatedFat 10.2 g, Sodium 680.5 mg, Sugar 5.5 g
BROILED EGGPLANT WITH CHEESE AND TOMATO SAUCE
Provided by Marian Burros
Categories dinner, weekday, casseroles, main course
Time 45m
Yield 3 servings
Number Of Ingredients 11
Steps:
- Wash eggplant and slice off both ends. Slice remaining eggplant into 1/2-inch thick rounds and place on broiler pan close to source of heat. Broil on each side until slices are browned, total broiling time about 10 minutes. Watch very carefully.
- Meanwhile, heat oil in large skillet and saute onion and garlic until onion softens. Add mushrooms and saute minute or two longer. Add parsley, oregano, basil and puree. Cook over low heat 5 minutes or longer, until eggplant is ready. Season with pepper.
- Arrange eggplant slices in shallow ovenproof baking dish. Top with cheese slices and cover with tomato sauce. Wrap and freeze.
- To serve, defrost, bake uncovered, at 450 degrees for 15 to 20 minutes, until sauce is bubbly. Serve over green noodles.
Nutrition Facts : @context http, Calories 352, UnsaturatedFat 8 grams, Carbohydrate 37 grams, Fat 19 grams, Fiber 12 grams, Protein 17 grams, SaturatedFat 8 grams, Sodium 745 milligrams, Sugar 20 grams, TransFat 0 grams
BROILED EGGPLANT WITH TOMATO SAUCE
Make and share this Broiled Eggplant With Tomato Sauce recipe from Food.com.
Provided by morgainegeiser
Categories Vegetable
Time 11m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Pare and cut eggplant into 1/2 inch slices.
- Set oven control at broil and/or 550 degrees.
- Place eggplant slices on rack in broiler pan. Brush butter on slices; season with salt and pepper.
- Broil with tops about 3 inches from heat until eggplant is hot and tender. about 6 minutes.
- In a small saucepan, heat tomato sauce and garlic powder, stirring occasionally. Serve on eggplant slices.
Nutrition Facts : Calories 156.2, Fat 6.6, SaturatedFat 3.8, Cholesterol 15.3, Sodium 936.2, Carbohydrate 24.7, Fiber 11.2, Sugar 11.5, Protein 4.5
GRILLED VEGETABLES WITH SPICY ITALIAN NEONATA
Summer squash, bell peppers, eggplant and greens are the stars of this greenmarket grill party. The spicy vibrant finishing sauce is inspired by Calabrian neonata, a preserved condiment made with hot peppers and baby fish. The condiment is often drizzled onto pasta, pizza or grilled bread. Here, briny anchovies, salami and olives season the sauce with salty, meaty notes to contrast with the spicy pickled cherry peppers and cool, crunchy celery. The fiery, tangy dressing, which can be made a few hours ahead, provides a lively boost for the smoky, tender veggies. Leftover neonata keeps for a week and makes a great sandwich topping the next day.
Provided by Kay Chun
Categories dinner, lunch, vegetables, appetizer, side dish
Time 25m
Yield 8 to 10 servings
Number Of Ingredients 15
Steps:
- Heat a grill to medium and oil the grates.
- On two large sheet pans, divide bell peppers, zucchini and eggplant. Drizzle the contents of each sheet pan with 1/4 cup olive oil. Season with salt and black pepper, and toss to evenly coat. In batches, grill the vegetables, turning occasionally, until cut sides are tender and lightly charred, 3 to 5 minutes for the lettuce, 8 to 10 minutes for the zucchini, and 10 to 12 minutes for the peppers and eggplant. Transfer them to one very large (or two large) serving platters as they finish cooking.
- Meanwhile, in a medium bowl, combine lemon juice, anchovies and garlic; whisk until well blended. And salami, cherry peppers, olives, celery, parsley and the remaining 3/4 cup oil, and mix well. (Makes about 2 cups neonata.)
- Generously drizzle or spoon some of the neonata over the grilled vegetables. Serve vegetables warm or at room temperature, with the remaining neonata on the side.
ROASTED EGGPLANT LASAGNA WITH BROILED TOMATO SAUCE
Categories Pasta Tomato Vegetable Bake Vegetarian Mozzarella Parmesan Ricotta Bon Appétit
Yield Serves 8
Number Of Ingredients 9
Steps:
- Preheat oven to 375°F. Brush baking sheet with olive oil. Place eggplant pieces on paper towels. Sprinkle lightly with salt; let stand 20 minutes. Transfer eggplant to prepared sheet. Toss with 2 tablespoons oil. Roast eggplant until tender, stirring occasionally, about 30 minutes. Set aside. Maintain oven temperature.
- Mix ricotta cheese, 1/2 cup Parmesan, shallots and rosemary in large bowl. Season with salt and pepper.
- Oil 13 x 9 x 2-inch glass baking dish. Spread 1/2 cup tomato sauce in dish. Arrange 3 lasagna noodles crosswise in single layer in dish. Spread half of ricotta mixture over noodles. Arrange half of eggplant over. Sprinkle with salt and pepper. Spoon generous 1 cup sauce over. Arrange half of mozzarella over sauce. Repeat layering 1 more time. Top with 3 lasagna noodles. Spread remaining sauce over. Sprinkle with 3/4 cup Parmesan. Cover tightly with lightly oiled foil. (Can be made 1 day ahead; chill.)
- Bake until noodles are tender and lasagna is heated through, about 45 minutes. Uncover; bake until cheese begins to brown and sauce is bubbling slightly at edges, about 15 minutes longer. Let stand 10 minutes before serving.
BROILED EGGPLANT, CHEESE AND TOMATO SAUCE WITH GREEN NOODLES
Provided by Marian Burros
Categories dinner, lunch, pastas, appetizer, main course
Time 40m
Yield 3 servings
Number Of Ingredients 12
Steps:
- Bring 3 quarts of water to boil for the noodles. Preheat the broiler.
- Wash the eggplant and slice off and discard both ends. Cut it into slices 1/2-inch thick and place on a broiler pan. Broil on each side until the slices are browned. Total broiling time should be about 10 minutes.
- Cook the noodles according to package directions and drain.
- Meanwhile, heat the oil in a large skillet and saute the garlic and onion until the onion softens. Add the mushrooms and saute 1 or 2 minutes longer. Add parsley, oregano, basil and tomato puree. Cook over low heat 5 minutes or longer, until eggplant is browned. Season with pepper.
- Arrange eggplant slices in a single layer in a shallow ovenproof baking dish. Top with noodles. Cover with cheese slices and tomato sauce. Bake at 450 degrees for 10 minutes to melt cheese and heat the dish through.
Nutrition Facts : @context http, Calories 625, UnsaturatedFat 10 grams, Carbohydrate 87 grams, Fat 22 grams, Fiber 14 grams, Protein 27 grams, SaturatedFat 9 grams, Sodium 760 milligrams, Sugar 21 grams, TransFat 0 grams
BROILED EGGPLANT WITH GARLIC SAUCE
Categories Garlic Side Broil Vegetarian Low Cal Eggplant Vegan Gourmet Pescatarian Dairy Free Peanut Free Tree Nut Free No Sugar Added Kosher
Yield Serves 8
Number Of Ingredients 7
Steps:
- Score cut sides of eggplant in a cross-hatch pattern and sprinkle with salt. Let eggplant stand 30 minutes. Rinse eggplant and pat dry.
- Preheat broiler.
- In a small bowl whisk together garlic, soy sauce, vinegar, and sesame oil.
- Arrange eggplant, cut sides down, on oiled baking sheets and brush skins lightly with vegetable oil. Broil eggplant 3 to 4 inches from heat until skins are softened, 3 to 4 minutes. Turn eggplant and brush lightly with more vegetable oil. Broil eggplant 3 to 4 minutes, or until flesh is golden. Transfer eggplant with a slotted spatula to a platter and brush with garlic sauce.
EGGPLANT INVOLTINI WITH FRESH TOMATO SAUCE
Grilling eggplant is a lighter alternative to frying, and when you pile up cooked slices as they come off the fire, they continue to soften from the steam. Afterwards, the tender slices are stuffed and rolled with a mixture of three different cheeses, currants, pine nuts, and breadcrumbs, and baked in a fresh tomato sauce. The result is a vegetarian one-pan dinner and a culinary melting pot, reflecting influences from numerous invasions of Sicily over the centuries.
Provided by Lauryn Tyrell
Categories Food & Cooking Main Dish Recipes Casserole Recipes
Time 1h40m
Number Of Ingredients 20
Steps:
- Fresh Tomato Sauce: Heat oil in a medium straight-sided skillet over medium. Add garlic; cook until fragrant, about 30 seconds. Stir in tomatoes, 2 teaspoons salt, and 1/2 teaspoon pepper. Cook, stirring occasionally and breaking up tomato pieces with a wooden spoon, until tomatoes are soft, about 10 minutes. Remove from heat; let stand 10 minutes. Pass through the medium disk of a food mill. Sauce can be allowed to cool completely, then refrigerated in an airtight container up to 5 days. (Makes about 2 1/2 cups.)
- Involtini: Trim and cut eggplants length-wise into 1/4-to-1/2-inch-thick slices. Place on a rimmed baking sheet fitted with a wire rack; season both sides with salt. Let stand 30 minutes.
- Meanwhile, preheat oven to 375°F. Place currants in a small heatproof bowl and cover with boiling water. Let stand 10 minutes, then drain. Finely chop half of mozzarella and place in a bowl with currants, ricotta, feta, pine nuts, cinnamon, oregano, parsley, breadcrumbs, and egg. Season with salt and pepper; stir to combine.
- Heat a grill or grill pan to medium-high. Pat eggplant slices dry with paper towels and brush both sides of each evenly with olive oil. Brush grates with vegetable oil and grill eggplant slices, turning occasionally, until charred in places and tender, about 3 minutes a side.
- Transfer to a plate, piling slices on top of one another so that they continue to steam and soften. Let cool 15 minutes. Place 1 to 2 tablespoons filling at one short end of an eggplant slice. Roll up tightly to secure in a cigar shape. Repeat with remaining filling and eggplant slices.
- Spread tomato sauce evenly in the bottom of a 9-by-12-inch gratin dish or 9-inch square baking dish. Arrange eggplant rolls snugly in an even layer, seam-sides down. Thinly slice remaining mozzarella and arrange over top.
- Drizzle with olive oil and sprinkle with pepper. Bake until cheese has melted and eggplant is bubbly, about 30 minutes. Let cool slightly, then garnish with basil and serve with bread.
MOROCCAN GRILLED EGGPLANT WITH TOMATO SAUCE
Rich and tasty, this dish is full of nutrients and is yummy too. From BC Liquor Stores' Taste Magazine.
Provided by alvinakatz
Categories Vegetable
Time 1h20m
Yield 1 baking dish, 6 serving(s)
Number Of Ingredients 19
Steps:
- TO MAKE SAUCE.
- Heat oil in heavy pan with a tight lid.Add onion, carrot, and celery and saute until soft, but not brown.
- Add tomatoes, wine or stock, and tomato paste and bring to a boil.
- Cover, reduce heat to a simmer and cook for 20 minutes.
- Stir in cinnamon, cumin, coriander, salt, pepper, and raisins.
- Simmer uncovered for 15 minutes, stirring occasionally until thick.
- Remove form heat and add 1/4 c cilantro.
- TO MAKE DISH.
- Preheat oven to 350 degrees.
- Grease bar-be-que and preheat.
- Slice eggplants lengthwise into 1/4 in slices and brush both sides with olive oil.
- Grill eggplant on both sides until golden brown and soft or fry in frying pan.
- Oil a 12 cup baking dish.
- Spread a layer of sauce on the bottom, then a single layer of eggplant, repeating until eggplant is all used up, ending with sauce.
- Overlap tomato slices on top and sprinkle with pine nuts.
- Bake for 30 minutes until nuts are golden.
- Let rest for a few minutes, sprinkle with cilantro, and serve.
Nutrition Facts : Calories 305.2, Fat 15.3, SaturatedFat 1.8, Sodium 447.8, Carbohydrate 35.5, Fiber 11.9, Sugar 12.8, Protein 6.7
More about "broiled eggplant with tomato sauce recipes"
GRILLED EGGPLANT APPETIZER WITH TOMATO AND GARLIC …
From laylita.com
RECIPES, DINNERS AND EASY MEAL IDEAS | FOOD NETWORK
From foodnetwork.com
EGGPLANT WITH TOMATO GARLIC SAUCE - SWEET PILLAR FOOD
From sweetpillarfood.com
BRAISED EGGPLANT IN FRESH TOMATO SAUCE - MAY I HAVE …
From mayihavethatrecipe.com
BROILED EGGPLANT - HEALTHIER STEPS
From healthiersteps.com
THE BEST ROASTED EGGPLANT WITH TOMATO SAUCE - SIP AND …
From sipandfeast.com
FRIED EGGPLANT WITH TOMATO SAUCE - THE CULINARY CHASE
From theculinarychase.com
EASY FRESH TOMATO SAUCE - FAMILYSTYLE FOOD
From familystylefood.com
SKILLET GRILLED EGGPLANT WITH MOLTEN MOZZARELLA, TOMATO & BASIL
From inspirededibles.ca
EASY BROILED EGGPLANT WITH MARINARA | MARISA MOORE NUTRITION
From marisamoore.com
GRILLED EGGPLANT PARMESAN WITH FRESH TOMATO SAUCE
From stsupery.com
FRIED EGGPLANT WITH SPANISH TOMATO SAUCE | IRRESISTIBLE …
From spainonafork.com
EGGPLANT IN TOMATO SAUCE CAPONATA - THERESCIPES.INFO
From therecipes.info
AFGHAN-STYLE GRILLED EGGPLANT RECIPE WITH TOMATOES AND YOGURT IS A ...
From washingtonpost.com
BROILED EGGPLANT WITH TOMATO SAUCE - GLUTEN FREE RECIPES
From fooddiez.com
GRILLED EGGPLANT WITH TOMATO SAUCE RECIPES | NALEAF.COM
From naleaf.com
FRIED EGGPLANT WITH TOMATO SAUCE (Μελιτζάνες ... - MIA KOUPPA
From miakouppa.com
ROASTED EGGPLANT SANDWICH WITH TOMATO GARLIC SAUCE RECIPE
From cdkitchen.com
EGGPLANT IN TOMATO SAUCE - EAT SOMETHING VEGAN
From eatsomethingvegan.com
BROILED EGGPLANT WITH CILANTRO MINT SAUCE RECIPE - WEBETUTORIAL
From webetutorial.com
ROASTED EGGPLANT LASAGNA WITH BROILED TOMATO SAUCE - PLAIN.RECIPES
From plain.recipes
STEWED EGGPLANT IN TOMATO SAUCE WITH PORK (ROMANIAN DISH)
From timefordelish.com
SPANISH GRILLED EGGPLANT WITH TOMATO VINAIGRETTE RECIPE
From thespruceeats.com
ROASTED EGGPLANT LASAGNA WITH BROILED TOMATO SAUCE
From fooddiez.com
ROASTED EGGPLANT WITH TOMATO & BASIL - COOKING WITH NONNA
From cookingwithnonna.com
GRILLED JAPANESE EGGPLANT AND ROASTED TOMATO SAUCE
From foodrepublic.com
GRILLED EGGPLANT PARMESAN WITH FRESH TOMATO SAUCE RECIPE
From cleanplates.com
GRILLED EGGPLANT WITH SWEET AND SMOKY TOMATO SAUCE
From heatherchristo.com
AFGHAN-STYLE GRILLED EGGPLANT WITH TOMATO SAUCE, YOGURT AND HERBS
From washingtonpost.com
EGGPLANT GRILL RECIPES - THERESCIPES.INFO
From therecipes.info
BAKED EGGPLANT WITH MUSHROOM-AND-TOMATO SAUCE RECIPE
From myrecipes.com
BROILED EGGPLANT WITH TOMATO SAUCE RECIPE - WEBETUTORIAL
From webetutorial.com
GREEK BAKED EGGPLANT WITH TOMATO & FETA - SCRUMMY LANE
From scrummylane.com
ITALIAN SALAD OF GRILLED EGGPLANT AND TOMATO SAUCE - HEALTHY FOOD
From liannefoodie.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 »
#15-minutes-or-less #time-to-make #course #main-ingredient #preparation #for-1-or-2 #side-dishes #vegetables #number-of-servings
You'll also love