Crispy Baked Eggplant Recipes Recipes Recipe For Zucchini

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MOZZARELLA BAKED EGGPLANT AND ZUCCHINI



Mozzarella Baked Eggplant and Zucchini image

Make and share this Mozzarella Baked Eggplant and Zucchini recipe from Food.com.

Provided by alisha.mills

Categories     Cheese

Time 1h40m

Yield 1 casserole, 4-6 serving(s)

Number Of Ingredients 6

1 medium eggplant
2 1/4 cups marinara sauce, divided
1/4 cup chopped fresh basil, divided
1 1/2 cups shredded mozzarella cheese
1/2 cup grated parmesan cheese
1 1/2 cups sliced zucchini

Steps:

  • Preheat the oven to 375.
  • Grease a 9" square baking dish.
  • Cut the eggplant into 1/2" thick slices. Layer 1/2 of the slices on the bottom of the dish. Top with 1/2 C of the sauce and 1 T of the basil.
  • Toss together the Mozz & Parm. Sprinkle 2/3 C of the cheese over the top of the sauce.
  • Layer the zucchini over the cheese. Top with 3/4 C of the sauce, 2 T of the basil, and 2/3 C of the cheese.
  • Top with remaining eggplant slices and the remaining sauce, basil & cheese.
  • Cover with aluminum foil and bake 15 minutes. Uncover and bake 25 minutes longer. Let stand 10 minutes before serving.
  • Spoon "extra" sauce over servings from bottom of dish.

Nutrition Facts : Calories 347.1, Fat 17.3, SaturatedFat 8.8, Cholesterol 47.1, Sodium 1053.7, Carbohydrate 30.6, Fiber 8.9, Sugar 17.7, Protein 18.7

ROASTED EGGPLANT AND ZUCCHINI



Roasted Eggplant and Zucchini image

Roasted Zucchini and Eggplant, a tasty oven-baked vegetable recipe with only 5 ingredients and ready in 30 minutes. Enjoy as a side dish, on top of rice, or combined with a salad!

Provided by Kristina Todini, RDN

Categories     Salads + Side Dishes

Time 30m

Number Of Ingredients 6

2 medium zucchini
1 large eggplant
1 tablespoon olive oil
2 cloves garlic (thinly sliced)
2 tablespoons dried herbs (oregano, basil, parsley, etc.)
1 pinch salt and pepper

Steps:

  • Preheat oven and prep veggies: Preheat oven to 400 degrees F (200 C), then wash and cut vegetables. Slice the ends off of zucchini, then cut into 1/4 inch (1/2 centimeter) slices. Slice the top and bottom off the eggplant, then stand the vegetable up and cut into 1-inch slices lengthwise. Then cut the eggplant slices into 1" cubes.
  • Season vegetables: Place sliced zucchini and eggplant on a sheet pan and combine with a drizzle of olive oil. Once completely coated in oil, season the vegetables with sliced garlic, salt, pepper and any other dried or fresh herbs that you prefer.
  • Roast vegetables: Bake veggies in the oven until soft and brown around the edges, which will take about 25 minutes. 10-15 minutes into cooking, toss the vegetables so they brown on all sides. Remove from the oven and serve immediately as a side dish, or let them cool and mix into salads.

Nutrition Facts : ServingSize 1 serving, Calories 84 kcal, Carbohydrate 12 g, Protein 3 g, Fat 4 g, SaturatedFat 1 g, Sodium 21 mg, Fiber 5 g, Sugar 7 g, UnsaturatedFat 4 g

CRISPY BAKED EGGPLANT



Crispy Baked Eggplant image

This recipe is so quick and simple yet utterly delicious! If you like crispy food and eggplant, you're bound to like this one.

Provided by A Good Thing

Categories     Cheese

Time 20m

Yield 10 slices, approx., 4-6 serving(s)

Number Of Ingredients 7

1 large eggplant, peeled and cut crosswise in 1/2 inch slices
1/2 cup mayonnaise
1 tablespoon dried onion flakes (optional)
1/4 teaspoon salt
1/3 cup dry breadcrumbs
1/4-1/3 cup grated parmesan cheese
1/2 teaspoon dried Italian seasoning

Steps:

  • Preheat oven to 425°F.
  • In a small bowl stir together mayonnaise, dried onion, and salt.
  • In a shallow dish mix bread crumbs, Parmesan cheese, and Italian seasoning (or just use Italian breadcrumbs).
  • Brush eggplant slices with mayonnaise mixture and then coat in breadcrumb mixture.
  • Place eggplant slices on a lightly oiled baking sheet or shallow baking dish.
  • Bake in hot oven for about 12 to 15 minutes turning about half way through.
  • Enjoy!
  • (This is a take-off from a recipe I have on a CD called "One Million of the World's Best Recipes", 2000).

Nutrition Facts : Calories 209.9, Fat 12.3, SaturatedFat 2.7, Cholesterol 13.1, Sodium 518.3, Carbohydrate 21.6, Fiber 5.1, Sugar 5.7, Protein 5.2

BAKED ZUCCHINI EGGPLANT (AUBERGINE) AND TOMATOES



Baked Zucchini Eggplant (Aubergine) and Tomatoes image

This is 3 veggies that we really like and they go very well together. This easy to make recipe comes from justvegetablesrecipes.com

Provided by Barb G.

Categories     Vegetable

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 11

1 medium thinly sliced eggplant
1 medium thinly sliced zucchini
2 tomatoes, sliced thinly
1 medium onion, thinly sliced
1/2 cup sliced mushrooms
1/4 teaspoon dried thyme
1/4 cup chicken stock
3 garlic cloves, minced
1 tablespoon soy sauce
1 dash pepper
cooking spray

Steps:

  • Arrange vegetables in layers in a sprayed baking dish, making sure mushrooms are covered so they don't dry out.
  • Combine remaining ingredients and pour over vegetables; cover with with release foil; Bake at 400 degrees for about 30 minutes, serve.

BAKED EGGPLANT



Baked Eggplant image

Great baked vegetable side dish with slices of eggplant and tomato seasoned with oregano and Parmesan cheese.

Provided by JEZZI16

Categories     Side Dish     Vegetables     Tomatoes

Time 45m

Yield 6

Number Of Ingredients 7

cooking spray
1 eggplant, sliced into 1/2-inch-thick rounds
3 tomatoes, sliced
1 tablespoon extra virgin olive oil
1 teaspoon oregano
⅓ cup grated Parmesan cheese
salt and ground black pepper to taste

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Prepare a baking dish with non-stick play.
  • Arrange eggplant and tomato slices into the bottom of the prepared baking dish. Drizzle olive oil over the vegetables; season with oregano, salt, and pepper. Sprinkle Parmesan cheese over the entire mixture.
  • Bake in preheated oven until the cheese is beginning to brown, about 30 minutes. Switch oven broiler to high; continue baking until completely browned, about 5 minutes.

Nutrition Facts : Calories 53.9 calories, Carbohydrate 3.2 g, Cholesterol 3.9 mg, Fat 3.7 g, Fiber 1 g, Protein 2.4 g, SaturatedFat 1.1 g, Sodium 71.7 mg, Sugar 2 g

OVEN-BAKED CRISPY ZUCCHINI ROUNDS



Oven-Baked Crispy Zucchini Rounds image

You can use regular dry breadcrumbs in place of the panko! This is a great recipe to use up all your garden zucchini, these are very habit-forming lol! I like to sprinkle some finely grated cheddar or mozzarella cheese over the slices as soon as they come out of the oven YUMMMMM!

Provided by Kittencalrecipezazz

Categories     Vegetable

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 9

2 medium zucchini (sliced into 1/4-inch slices)
3/4 cup panko breadcrumbs
1 teaspoon seasoning salt (or to taste)
1/2 teaspoon black pepper
1/2-1 teaspoon garlic powder
1 pinch cayenne pepper (optional and to taste)
3 tablespoons parmesan cheese
2 egg whites, slightly beaten
cheddar cheese, finely shredded (optional)

Steps:

  • Set oven to 450 degrees (yes 450 degrees, or even a little higher if possible, this will create a crispy crust!).
  • In a bowl mix together the panko bread crumbs with seasoned salt, black pepper, garlic powder, cayenne (if using) and Parmesan cheese.
  • Place the egg whites into a shallow bowl.
  • Dip the zucchini slices into the egg whites (letting any excess egg whites drip off).
  • Coat the slices in the panko mixture (use fingers to firmly adhear the mixture to the slices if necessary).
  • Place on a greased baking sheet.
  • Bake for about 5-6 minutes; turn over and continue to bake for another 6-9 minutes, or until browned and crispy.
  • As soon as the slices come out of the oven sprinkle with finely grated cheddar cheese if desired.
  • Delicious!

Nutrition Facts : Calories 82.3, Fat 1.7, SaturatedFat 0.7, Cholesterol 2.2, Sodium 160.7, Carbohydrate 12.2, Fiber 1.3, Sugar 2.6, Protein 4.8

EGGPLANT CHIPS



Eggplant Chips image

Makes crunchy eggplant chips, perfect for a tasty nutritious snack.

Provided by Michele O'Sullivan

Categories     Appetizers and Snacks     Snacks     Snack Chip Recipes

Time 40m

Yield 4

Number Of Ingredients 8

1 eggplant, sliced into strips
½ cup soft bread crumbs
⅛ cup grated Romano cheese
1 clove garlic, chopped
2 sprigs fresh parsley, chopped
½ teaspoon dried oregano
salt and pepper to taste
2 tablespoons vegetable oil

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Cut eggplant strips in half again, lengthwise. Lay strips on a baking sheet.
  • In a small bowl combine bread crumbs, Romano cheese, garlic, parsley, oregano, salt and pepper. Sprinkle over eggplant strips and drizzle with oil.
  • Bake in preheated oven for 25 minutes, or until crispy.

Nutrition Facts : Calories 168.5 calories, Carbohydrate 19 g, Cholesterol 3.9 mg, Fat 8.9 g, Fiber 4.4 g, Protein 4.8 g, SaturatedFat 1.9 g, Sodium 155.3 mg, Sugar 5.4 g

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