CRISPY EGGPLANT WITH SPICY TOMATO FETA CHEESE SAUCE
For a mild cheese flavor, sprinkle feta cheese over the spaghetti sauce. For a more robust cheese flavor, use blue cheese.
Provided by BeccaB3c
Categories One Dish Meal
Time 45m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Place eggplant slices on a baking sheet.
- Lightly salt eggplant.
- Let stand for 10 minutes.
- Pat dry with paper towels.
- In a shallow bowl combine the eggs and milk.
- In another shallow bowl stir together the Parmesan cheese, wheat germ, basil, and pepper.
- Dip the eggplant slices in egg mixture, then into wheat germ mixture, turning to coat both sides.
- Place the coated slices in a single layer on a greased baking sheet and bake, uncovered at 400 degrees for 15 to 20 minutes or till the eggplant is crisp on the outside and tender on the inside.
- Meanwhile, for sauce, in a medium saucepan combine the spaghetti sauce and ground red pepper- Cook over medium heat till heated through.
- To serve, place several slices of eggplant on individual plates, then spoon tomato sauce over eggplant and sprinkle with feta or blue cheese and, if desired, sprinkle with fresh basil or parsley.
Nutrition Facts : Calories 280.3, Fat 16, SaturatedFat 9, Cholesterol 151.2, Sodium 653, Carbohydrate 18.1, Fiber 6.7, Sugar 5.1, Protein 18.3
CRISPY EGGPLANT WITH SPICY TOMATO-FETA CHEESE SAUCE
Steps:
- Place eggplant slices on a baking sheet. Lightly salt eggplant. Let stand for 10 minutes. Pat dry with paper towels. In a shallow bowl combine the eggs and milk. In another shallow bowl stir together the Parmesan cheese, wheat germ, basil, and pepper. Dip the eggplant slices in egg mixture, then into wheat germ mixture, turning to coat both sides. Place the coated slices in a single layer on a greased baking sheet. Bake, uncovered, in a 400 degree F. oven for 15 to 20 minutes or until the eggplant is crisp on the outside and tender on the inside. Meanwhile, for sauce, in a medium saucepan combine the spaghetti sauce and ground red pepper. Cook over medium heat until heated through. To serve, place several slices of eggplant on individual plates. Spoon tomato sauce over eggplant. Sprinkle with feta cheese and, if desired, fresh basil or parsley.
CRISPY EGGPLANT WITH SPICY TOMATO SAUCE
My husband swears this eggplant dish tastes like crispy fried eggplant Parmesan. It's easy and delicious!
Provided by Allrecipes Member
Categories Italian Recipes
Time 40m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat an oven to 400 degrees F (200 degrees C).
- Sprinkle the eggplant slices with a little salt on each side. Place onto a baking sheet, and set aside for 10 minutes. After 10 minutes, blot with paper towels to remove the moisture that has accumulated. Meanwhile, beat the eggs and milk together in a mixing bowl; set aside. Mix the Parmesan cheese and wheat germ until evenly combined; set aside.
- Dip the dried eggplant slices into the egg, allow excess egg to drip off, then press into the Parmesan cheese mixture until coated on both sides. Gently shake off any excess Parmesan cheese, and place the eggplant slices onto a baking sheet. Repeat with remaining eggplant slices.
- Bake in the preheated oven until tender and golden brown, 15 to 20 minutes. While the eggplant slices are baking, cook and stir the tomato sauce and cayenne pepper in a saucepan over medium heat until hot. When the eggplant is done, pour the sauce over top, and sprinkle with mozzarella cheese to serve.
Nutrition Facts : Calories 237 calories, Carbohydrate 16 g, Cholesterol 120.5 mg, Fat 11.7 g, Fiber 3.7 g, Protein 19.1 g, SaturatedFat 5.7 g, Sodium 1009.7 mg, Sugar 5.9 g
CRISPY EGGPLANT WITH SPICY TOMATO SAUCE
My husband swears this eggplant dish tastes like crispy fried eggplant Parmesan. It's easy and delicious!
Provided by Allrecipes Member
Categories Italian Recipes
Time 40m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat an oven to 400 degrees F (200 degrees C).
- Sprinkle the eggplant slices with a little salt on each side. Place onto a baking sheet, and set aside for 10 minutes. After 10 minutes, blot with paper towels to remove the moisture that has accumulated. Meanwhile, beat the eggs and milk together in a mixing bowl; set aside. Mix the Parmesan cheese and wheat germ until evenly combined; set aside.
- Dip the dried eggplant slices into the egg, allow excess egg to drip off, then press into the Parmesan cheese mixture until coated on both sides. Gently shake off any excess Parmesan cheese, and place the eggplant slices onto a baking sheet. Repeat with remaining eggplant slices.
- Bake in the preheated oven until tender and golden brown, 15 to 20 minutes. While the eggplant slices are baking, cook and stir the tomato sauce and cayenne pepper in a saucepan over medium heat until hot. When the eggplant is done, pour the sauce over top, and sprinkle with mozzarella cheese to serve.
Nutrition Facts : Calories 237 calories, Carbohydrate 16 g, Cholesterol 120.5 mg, Fat 11.7 g, Fiber 3.7 g, Protein 19.1 g, SaturatedFat 5.7 g, Sodium 1009.7 mg, Sugar 5.9 g
BAKED EGGPLANT WITH FETA CHEESE
From about.com and is described as follows: "The classic combination of eggplant, tomato, and herbs is enhanced by the addition of feta cheese to create a delicious meatless appetizer or main dish." Haven't tried it yet but sounded yummy and easy to make.
Provided by food addict
Categories One Dish Meal
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Wash the eggplants and remove stems. Cut lengthwise into 1/2 inch slices. Fry lightly (until soft and gently browned) in 1/4 inch of oil.
- Preheat the oven to 355°F (180°C).
- Layer the eggplant in the bottom of a baking dish.
- Combine the tomatoes, basil, garlic, and salt and pepper to taste, in a bowl, and spoon the mixture over the eggplant. Top with feta cheese, and bake at 355°F (180°C) for 45 minutes.
- Serve hot, warm, or at room temperature.
HERB-ROASTED EGGPLANT WITH TOMATOES AND FETA
Provided by Sara Foster
Categories Herb Tomato Side Roast Vegetarian Low Cal High Fiber Feta Eggplant Summer Healthy Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 450°F. Place eggplant and tomatoes on rimmed baking sheet; toss with oil and vinegar. Sprinkle with 2 tablespoons oregano, salt, and pepper. Roast until eggplant is tender and golden brown, stirring occasionally, about 40 minutes. Transfer eggplant and tomatoes to platter. Sprinkle with feta and 2 teaspoons oregano and serve.
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.
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CRISPY EGGPLANT WITH SPICY TOMATO-FETA CHEESE SAUCE
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4/5 (1)Calories 388 per servingTotal Time 40 mins
- Place eggplant slices on a baking sheet. Lightly salt eggplant. Let stand for 10 minutes. Pat dry with paper towels.
- In a shallow bowl combine the eggs and milk. In another shallow bowl stir together the Parmesan cheese, wheat germ, basil, and pepper. Dip the eggplant slices in egg mixture, then into wheat germ mixture, turning to coat both sides. Place the coated slices in a single layer on a greased or parchment-lined baking sheet. Bake, uncovered, in a 400 degree F. oven for 15 to 20 minutes or until the eggplant is crisp on the outside and tender on the inside.
- Meanwhile, for sauce, in a medium saucepan combine the spaghetti sauce and ground red pepper. Cook over medium heat until heated through.
- To serve, place several slices of eggplant on individual plates. Spoon tomato sauce over eggplant. Sprinkle with feta or blue cheese and, if desired, fresh basil or parsley. Makes 4 servings.
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