CHEESE-TOPPED BAKED AUBERGINES
This simple recipe for Cheese-Topped Baked Aubergines from Mary Berry is an extra-cheesy twist on classic Italian aubergine parmigiana, a comforting vegetarian dinner dish.
Provided by Mary Berry
Categories Dinner, Main Course
Number Of Ingredients 1
Steps:
- In a small bowl, combine the parsley, half of the basil, the olive oil, and salt. Prepare the aubergines (see instructions, below). Put the aubergines into an ovenproof dish and bake in a preheated oven at 180°C (160°C fan, Gas 4) for 40-50 minutes until they are very tender and soft to the touch. Remove the aubergines from the oven, sprinkle with the Gorgonzola and Cheddar cheeses, and bake for 5 minutes or until the cheese is melted. Serve at once, sprinkled with the remaining basil. PREPARING THE AUBERGINES Cut diagonal slits one-third of the way into each aubergine. Stuff the garlic slivers and then the chopped herb mixture into each slit. 447 calories per serving CREDIT: Mary Berry's Complete Cookbook is published by DK, 7 September 2017, £30.00.
CHEESY EGGPLANT BAKE
This cheesy eggplant bake is a really easy and non-fiddly version of a classic eggplant parmesan, with roasted aubergines, rich tomato sauce, and gooey cheese.
Provided by Becca Heyes
Categories Light lunch Main meals Side Dish
Time 1h15m
Number Of Ingredients 6
Steps:
- Cut the eggplants into 1cm slices. Lay them in a single layer on a baking tray, and spray each side lightly with oil. Roast at 190°C (Gas Mark 5 / 375°F) for around 30 minutes, turning them over halfway. They should be fairly soft but not overly crispy.
- Add a spoonful of tomato sauce to the bottom of a baking dish (mine was a 6 inch circle, but anything similar will be fine), and spread it around. Layer up the slices of roasted eggplant, the grated cheddar and the fresh mozzarella with the remaining tomato sauce. I made 3 layers of each in total, but it doesn't really matter. Top the dish with any remaining cheese, and the breadcrumbs.
- Return to the oven for a further 30 minutes, until the topping is golden brown and crispy, and the sauce is bubbling around the edges.
Nutrition Facts : ServingSize 1 portion, Calories 492 kcal, Carbohydrate 46.8 g, Protein 22.2 g, Fat 26.1 g, SaturatedFat 11.3 g, Cholesterol 49 mg, Sodium 955 mg, Fiber 22.5 g, Sugar 22.9 g
AUBERGINE, TOMATO & PARMESAN BAKE (MELANZANE ALLA PARMIGIANA)
Every Italian cook has their own version of this classic aubergine dish. It's even better made a day ahead
Provided by Ursula Ferrigno
Categories Dinner, Main course, Vegetable
Time 1h
Number Of Ingredients 8
Steps:
- Heat oven to 200C/fan 180C/gas 6. In a shallow pan, mix together the garlic and 4 tbsp of the olive oil. Cook over a high heat for 3 mins, tip in the tomatoes, then simmer for 8 mins, stirring every now and then. Stir in the tomato purée.
- Meanwhile, heat a griddle pan until very hot. Brush a few of the aubergines with a little oil, then add to the pan. Cook over a high heat until well browned and cooked through, about 5-7 mins. Turn them halfway through cooking. Lift onto kitchen paper and do the next batch.
- When all the aubergines are cooked, lay a few of them in the bottom of an ovenproof dish, then spoon over some sauce. Sprinkle with Parmesan and basil leaves. Add seasoning, then repeat this process with the remaining ingredients. Finally, pour the egg over the top, sprinkle over a little more Parmesan, then bake for 20 mins or until the topping is golden.
Nutrition Facts : Calories 225 calories, Fat 17 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 7 grams sugar, Fiber 5 grams fiber, Protein 10 grams protein, Sodium 0.52 milligram of sodium
AUBERGINE MELTS
Choose a glossy, plump aubergine to make this warming vegetarian main course
Provided by Good Food team
Categories Dinner, Lunch, Main course, Side dish, Snack, Supper, Vegetable
Time 30m
Number Of Ingredients 5
Steps:
- Heat oven to 200C/fan 180C/gas 6. Drizzle the oil over the aubergine and bake in the oven for 25 mins until softened. Meanwhile, slice the tomatoes and mozzarella, then arrange on top of the aubergine. Return to oven for another 5 mins or until the cheese has melted. Scatter over some basil leaves. Serve with couscous and green salad.
Nutrition Facts : Calories 213 calories, Fat 17 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 6 grams sugar, Fiber 4 grams fiber, Protein 9 grams protein, Sodium 0.41 milligram of sodium
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