Easy Baked Eggplant With Olive Oil And Tomato Garlic Topping Recipes

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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

EGGPLANT WITH TOMATO & GARLIC SAUCE



Eggplant with Tomato & Garlic Sauce image

You can't go wrong with this Turkish classic-even with canned tomatoes, it tastes great, served at room temperature or chilled. The flavor improves after a day or two, so make it ahead and keep it in the refrigerator. It's a delicious side dish or starter.

Provided by Ayla Algar

Categories     Appetizers

Yield four.

Number Of Ingredients 6

1 medium globe eggplant (about 1-1/4 lb.)
Salt
Olive oil for frying
1-1/2 lb. sweet, ripe tomatoes, peeled and chopped (to yield 3 cups)
1 heaping tsp. minced garlic
2-1/2 tsp. red-wine vinegar; more as needed

Steps:

  • Fry the eggplant: Partially peel the eggplant lengthwise, leaving 1/2-inch stripes of skin. Remove the stem. For large eggplant, quarter it lengthwise first. Slice the eggplant just thicker than 1/4 inch. Sprinkle generously with salt and let stand in a colander for about 1 hour. Rinse the eggplant thoroughly and firmly squeeze each slice dry, patting with paper towels. In a large skillet over high heat, warm about 1/2 cup olive oil until very hot. Fry the eggplant slices a single layer at a time until rich brown on both sides, 1 to 2 minutes. per side; use more oil if needed. Drain on paper towels.
  • Make the sauce: Discard the oil from the pan and wipe it clean. Warm 1 Tbs. olive oil over medium heat. Add the tomatoes and sprinkle with a little salt; simmer, mashing the tomatoes with a fork, until they form a sauce and are no longer liquidy, about 15 minutes. Stir in the garlic and vinegar; remove from the heat.
  • Fan the eggplant slices on a platter and coat with the tomato sauce. Let cool and then refrigerate for at least a day. Serve cold or at room temperature.

Nutrition Facts : ServingSize four., Calories 220 kcal, Fat 160 kcal, SaturatedFat 2 g, TransFat 18 g, Carbohydrate 15 g, Fiber 5 g, Protein 3 g, Sodium 160 mg, UnsaturatedFat 15 g

BAKED EGGPLANT WITH TOMATOES - MELITZANES IMAM



Baked Eggplant With Tomatoes - Melitzanes Imam image

Eggplant boats topped with chunky fresh tomato sauce that's loaded with onions and garlic. This traditional Greek dish is very easy to make using fresh ingredients.

Provided by [email protected]

Categories     Main Course     Side Dish

Number Of Ingredients 10

2 large eggplants
1 cup olive oil ((for the eggplants))
+ a splash of olive oil ((for the sauce))
1 large red onion (cut into slices)
8 garlic cloves (cut into chunky bits)
3 medium-sized ripe tomatoes (cut into 2cm / 1-inch pieces)
1 teaspoon tomato paste
a handful fresh parsley (chopped)
1/3 teaspoon ground nutmeg
kosher salt + freshly ground pepper

Steps:

  • Remove the tops and bottoms of the eggplants. Cut them in half lengthwise to create eggplant boats.
  • Place the eggplants in a big bowl with cold water and soak them for 30 minutes. You may place a plate on top to weigh them down. The soaking helps remove the bitter flavor from eggplants skin.
  • Preheat oven to 230°C / 446°F.
  • Drain the eggplants and place in a casserole dish. Score them with a knife creating deep criss-cross lines to help the eggplants bake well in the center. Take the 1 cup of olive oil and using a spoon, add spoonfuls of the oil on each eggplant.
  • Season the eggplants with kosher salt and freshly ground pepper.
  • Bake for 30 minutes until nicely roasted on top. Meanwhile, start preparing the tomato sauce.
  • Heat the splash of olive oil in a skillet over medium heat. Add the garlic and the onion slices and cook until completely softened.
  • Stir in the tomatoes and season with some kosher salt, ground pepper, and ground nutmeg. Cook for about 10-15 minutes stirring occasionally, until tomatoes start to drain and become mushy. Add the tomato paste and cook for 2 minutes more stirring occasionally.
  • Using a fork press the eggplants a bit to make some space for the sauce to sit on. Add spoonfuls of the sauce on the eggplant boats. Reduce heat to 160°C / 320°F and slow-cook the eggplants for about 35 minutes. Then raise the temperature again to 200°C / 392°F and roast the eggplants for about 10-15 minutes more.
  • Serve with chopped fresh parsley on top.

Nutrition Facts : ServingSize 1 g, Calories 572 kcal, Carbohydrate 22 g, Protein 4 g, Fat 55 g, SaturatedFat 8 g, Sodium 24 mg, Fiber 9 g, Sugar 12 g

EGGPLANT WITH TOMATO SAUCE



Eggplant with Tomato Sauce image

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

2 pounds eggplant, unpeeled
1 teaspoon salt
1 tablespoon olive oil
1 can (28 ounces) crushed tomatoes in puree
2 garlic cloves, minced
1 teaspoon dried basil
1 to 2 teaspoons sugar
Salt and pepper to taste
Additional olive oil for frying
1/4 cup shredded Parmesan cheese

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.

OLIVE OIL ROASTED EGGPLANT WITH LEMON



Olive Oil Roasted Eggplant with Lemon image

Quick and easy eggplant slices are roasted in the oven with olive oil and lemon to garnish.

Provided by Sandra

Categories     Side Dish     Vegetables     Eggplant

Time 40m

Yield 4

Number Of Ingredients 4

1 large eggplant
3 tablespoons extra virgin olive oil
salt and pepper to taste
2 tablespoons fresh lemon juice

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper or lightly grease.
  • Slice the eggplant in half lengthwise, then cut each half into quarters lengthwise. Cut each of those in half to make two shorter quarters. Place the eggplant onto the baking sheet with the skin side down. Brush each piece with olive oil and season with salt and pepper.
  • Roast in the preheated oven until softened and golden brown, 25 to 30 minutes. Remove from the oven and sprinkle with lemon juice. Serve hot.

Nutrition Facts : Calories 120.5 calories, Carbohydrate 7.2 g, Fat 10.3 g, Fiber 3.9 g, Protein 1.2 g, SaturatedFat 1.5 g, Sodium 2.4 mg, Sugar 2.8 g

ITALIAN EGGPLANT TOMATO BAKE



Italian Eggplant Tomato Bake image

Eggplant, tomato, and cheeses are layered, baked, then served over pasta. An easy and delicious Italian meal.

Provided by MBC

Categories     World Cuisine Recipes     European     Italian

Yield 4

Number Of Ingredients 12

½ cup all-purpose flour
½ cup dry bread crumbs
2 tablespoons Italian seasoning
2 eggs
2 tablespoons water
1 small eggplant, sliced into 1/4 inch rounds
1 tablespoon peanut oil
1 (14 ounce) jar spaghetti sauce
1 cup ricotta cheese
1 cup grated Parmesan cheese
1 tomato, thinly sliced
1 (8 ounce) package angel hair pasta

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • In a plastic bag, combine the flour, bread crumbs and Italian seasoning. Shake to mix. In a shallow bowl, whisk together the eggs and water. Heat the oil in a large skillet over medium-high heat. There should be enough oil to thinly coat the bottom of the skillet. Dip the eggplant slices in egg, then place in the bag and shake to coat. Fry the slices in the skillet until golden brown on each side. Remove, and drain on paper towels.
  • Spread a thin layer of spaghetti sauce in the bottom of a 9 inch square baking dish. Cover with the eggplant slices, then top with more sauce. Mix together the ricotta cheese and Parmesan cheese; spread over the eggplant. Spread sauce over the cheese, and top with tomato slices. Cover with more sauce, and spread remaining cheese over the top.
  • Bake for 30 minutes in the preheated oven, or until cheese is melted and sauce is bubbling.
  • Meanwhile, bring a large pot of lightly salted water to a boil. Add the pasta, and cook for about 3 minutes, or until tender. Drain. Serve the eggplant tomato bake over pasta.

Nutrition Facts : Calories 618.9 calories, Carbohydrate 77.6 g, Cholesterol 130.2 mg, Fat 21.6 g, Fiber 9.8 g, Protein 29.9 g, SaturatedFat 8.6 g, Sodium 1031.9 mg, Sugar 14 g

EGGPLANT TOMATO BAKE



Eggplant Tomato Bake image

This is a simple, easy and low-fat recipe.

Provided by CADEAUX

Categories     Side Dish     Vegetables     Tomatoes

Yield 4

Number Of Ingredients 3

1 eggplant, sliced into 1/2 inch rounds
1 tomato, sliced
¼ cup grated fat-free Parmesan cheese

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Spray a cookie sheet with non-stick oil spray. Arrange eggplant rounds on the cookie sheet and sprinkle Parmesan over the eggplant. Layer one slice of tomato on top of each eggplant round. Sprinkle with Parmesan cheese.
  • Bake for 10 to 15 minutes.

Nutrition Facts : Calories 55 calories, Carbohydrate 9.3 g, Fat 0.3 g, Fiber 5.1 g, Protein 3.3 g, SaturatedFat 0.1 g, Sodium 105.3 mg, Sugar 4.2 g

EASY BAKED EGGPLANT WITH OLIVE OIL AND TOMATO-GARLIC TOPPING



EASY BAKED EGGPLANT WITH OLIVE OIL AND TOMATO-GARLIC TOPPING image

Categories     Vegetable     Side

Yield 4 people

Number Of Ingredients 7

2 lbs Japanese, Chinese or small Itailian eggplants, peeled in strips or unpeeled.
3-5 Tablespoons extra-virgin olive oil
Salt and freshly ground black pepper
2 medium onions, halved and sliced thin
4 large garlic cloves, minced
1 1/2 lbs ripe tomatoes, diced, or one 28 ounce can diced tomatoes, drained, juice reserved
1/4 cup chopped Italian parsley

Steps:

  • Preheat oven to 450 degrees F. Lightly oil roasting pan or shallow baking dish. Remove green caps and halve eggplants lengthwise. Place eggplants cut side up, side by side, in prepared pan. Sprinkle or brush them with 2 tablespoons oil, then season generously with salt and pepper. Bake about 15 minutes or until eggplants are tender when pierced with a knife. Heat 1 or 2 tablespoons oil in a large skillet; use a nonstick skillet if you want to keep the oil to a minimum. Add onions and saute over medium heat 3 minutes, stirring often. Cover and cook over low heat 5 minutes, stirring often, adding 1 or 2 tablespoons water if pan becomes dry or if onions turn too dark. Stir in garlic and saute a few seconds. Add tomatoes, salt, and pepper. Cook, umcovered, over medium high heat for 10 minutes, or until mixture is thick, stirring often. Remove from heat and add parsley. Tast and adjust seasoning, is should be generously seasoned. Spoon topping over eggplant halves. If you like, drizzle with 1 tablespoon oil. Spoon any extra topping into baking dish and thin it with 3 or 4 tablespoons water or reserved tomato juice. Bake for 5 - 7 minutes to flavor eggplant. Serve hot, cold or at room temperature.

ROASTED EGGPLANTS AND TOMATOES



Roasted Eggplants and Tomatoes image

Provided by Giada De Laurentiis

Categories     side-dish

Time 45m

Yield 4 to 8 servings

Number Of Ingredients 8

4 Japanese eggplants, halved lengthwise
4 Roma tomatoes, halved lengthwise
6 tablespoons olive oil
Salt and freshly ground black pepper
4 teaspoons minced garlic
1/2 teaspoon dried oregano leaves
1 (14-ounce) can diced tomatoes, drained
1/3 cup dried plain bread crumbs

Steps:

  • Preheat the oven to 450 degrees F.
  • Line a heavy large baking sheet with foil. Cut cross-hatch marks over the cut side of the eggplants. Arrange the eggplants and the Roma tomatoes cut side up on the prepared baking sheet. Brush with 2 tablespoons of oil. Sprinkle with salt and pepper.
  • Whisk 2 tablespoons of oil, 2 teaspoons of garlic, and 1/4 teaspoon of oregano in a small bowl to blend. Stir in the diced tomatoes. Season with salt. Spoon the oil mixture over the eggplants. Sprinkle the eggplants with salt and pepper.
  • Stir the bread crumbs, remaining 2 tablespoons of oil, 2 teaspoons of garlic, and 1/4 teaspoon of oregano in another small bowl to blend. Sprinkle the bread crumb mixture over the Roma tomatoes.
  • Bake until the vegetables are tender and the bread crumb topping is brown, about 30 minutes.

Nutrition Facts : Calories 345 calorie, Fat 22 grams, SaturatedFat 3 grams, Cholesterol 0 milligrams, Sodium 220 milligrams, Carbohydrate 37 grams, Fiber 16 grams, Protein 7 grams, Sugar 14 grams

EGGPLANT WITH TOMATOES



Eggplant With Tomatoes image

Provided by Pierre Franey

Categories     side dish

Time 50m

Yield 4 servings

Number Of Ingredients 9

1 medium-size eggplant, about 1 pound
4 medium-size tomatoes, about 1 pound
2 teaspoons finely minced garlic
1/2 teaspoon rosemary
1/2 teaspoon oregano
Salt to taste if desired
Freshly ground pepper to taste
6 tablespoons olive oil
1 tablespoon finely chopped parsley

Steps:

  • Preheat oven to 450 degrees.
  • Trim off each end of eggplant. Cut eggplant lengthwise in half. Place each half, cut side down, on flat surface and cut crosswise into half-moon shapes, each about one-third-inch thick. There should be a total of about 34 slices.
  • Trim off ends of tomatoes and cut away the cores. Cut tomatoes crosswise into slices, each about one-inch thick. There should be about 32 pieces. Alternate tomato slices with eggplant slices and arrange them compactly in a baking dish.
  • Combine garlic, rosemary and oregano and sprinkle over layered eggplant. Sprinkle with salt and pepper and dribble oil over all.
  • Place dish in the oven and bake 30 minutes. Baste the layered eggplant with any juices that have accumulated around it. Sprinkle with parsley and serve.

Nutrition Facts : @context http, Calories 225, UnsaturatedFat 17 grams, Carbohydrate 11 grams, Fat 21 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 3 grams, Sodium 582 milligrams, Sugar 6 grams

TOMATO EGGPLANT BAKE



Tomato Eggplant Bake image

Cheesy and delicious, this casserole features a crisp crumb topping. It's a good meatless entree for a summer-time meal.-Faye Wortman, Evansville, Indiana

Provided by Taste of Home

Categories     Side Dishes

Time 45m

Yield 6 servings.

Number Of Ingredients 9

1 medium eggplant (1 pound), peeled and cut into 1/2-inch slices
Salt to taste
1 large tomato, sliced
1 medium onion, sliced
6 tablespoons butter, melted, divided
1/2 teaspoon dried basil
1/2 cup dry bread crumbs
4 slices mozzarella cheese, cut into thirds
2 tablespoons grated Parmesan cheese

Steps:

  • Place eggplant slices in a colander over a plate; sprinkle with salt and toss. Let stand 30 minutes. Rinse and drain well. , Preheat oven to 450°. Layer eggplant, tomato and onion in a lightly greased 13x9-in. baking dish. Drizzle with 4 tablespoons butter; sprinkle with basil. Cover and bake 20 minutes. , Toss bread crumbs and remaining butter. Arrange mozzarella cheese over vegetables; sprinkle with crumb mixture and Parmesan cheese. Bake, uncovered, for 10 minutes or until cheese is bubbly.

Nutrition Facts : Calories 245 calories, Fat 18g fat (11g saturated fat), Cholesterol 49mg cholesterol, Sodium 318mg sodium, Carbohydrate 15g carbohydrate (5g sugars, Fiber 4g fiber), Protein 8g protein.

BAKED EGGPLANT WITH TOMATO SAUCE AND THREE CHEESES



Baked Eggplant With Tomato Sauce and Three Cheeses image

This Italian-inspired baked eggplant gets a rich treatment with homemade tomato sauce and a gooey layer ricotta, parmesan and shredded mozzarella.

Provided by Annacia

Categories     Vegetable

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 15

2 lbs eggplants (3 medium)
Pam cooking spray, olive oil flavored
3 bell peppers (red or yellow stemmed andseeded and halved)
1/3 cup olive oil
1 cup chopped onion
4 garlic cloves, finely chopped
2 tablespoons flour
2 cups milk
1 pinch cayenne pepper
1 (28 ounce) can tomatoes (crushed or pureed)
1/2 cup basil leaves, chopped
1 cup skim milk ricotta cheese
1/4 cup parmesan cheese
1 egg yolk
1 cup shredded mozzarella cheese

Steps:

  • Preheat oven at 425°F.
  • Cut off both ends of the eggplants and cut into 24 slices, about 1-inch thick each.
  • Coat 2 sheet pans lightly with spray olive oil and place the eggplant slices on the oiled sheet pans along with the bell pepper halves and spray the vegetables with olive oil.
  • Bake in the oven for 25 minutes, turning halfway through the baking.
  • Dice the bell peppers and set aside.
  • In a medium saucepan, over moderate heat, in 2 tablespoons of the oil cook half the onion until softened.
  • Add half the garlic and flour and cook for another minute, stirring constantly.
  • Add the milk in 3 additions stirring the sauce until smooth with the each addition.
  • Add the cayenne, season with salt and pepper, and cook for another 10 minutes, stirring occasionally and set aside to cool.
  • Meanwhile, in another saucepan, over medium heat, cook the remaining onion in 2 tablespoons of the remaining olive oil until softened.
  • Add the diced bell pepper and cook for another minute, stirring frequently. Add the remaining garlic, the crushed tomatoes and simmer for 10 minutes.
  • Stir in the basil and simmer another 2 minutes, (you will have about 3 1/2 cups tomato sauce), set aside.
  • Mix the ricotta cheese with 3 tablespoons of the cooled white sauce along with the parmesan, egg yolk, the remaining cayenne and salt and pepper to taste.
  • TO ASSEMBLE:
  • Coat the interior of a 2-quart baking dish with half the remaining olive oil. Spread tomato sauce over the bottom of the baking dish. Place half of the eggplant slices in a single layer over the tomato sauce.
  • Season lightly with salt and pepper to taste. Place 5 tablespoons of the ricotta mixture on each eggplant slice, and spoon white sauce over ricotta mixture.
  • Top with remaining eggplant slices. Season with more salt and pepper and drizzle with remaining olive oil. Spoon remaining tomato sauce over each eggplant slice, and top each one with mozzarella.
  • Bake at 375F for 30 minutes.

JAPANESE EGGPLANTS WITH GARLIC, OLIVE OIL AND TOMATOES



Japanese Eggplants With Garlic, Olive Oil and Tomatoes image

Make and share this Japanese Eggplants With Garlic, Olive Oil and Tomatoes recipe from Food.com.

Provided by Miraklegirl

Categories     Vegetable

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 10

550 g Japanese eggplants
1/3 cup extra virgin olive oil
7 cloves garlic, finely diced
1/4 bunch thyme
1 teaspoon sea salt
2 tablespoons extra virgin olive oil, extra
2 medium vine ripened tomatoes, finely sliced
1 lemon, juice of
1 pinch sea salt
1 pinch cracked white pepper

Steps:

  • Preheat oven to 180 C (350 F).
  • Halve eggplants lengthways, leaving stems intact.
  • Place eggplants in a single layer, cut-side up, in a lightly oiled roasting tin.
  • Drizzle with olive oil, sprinkle with garlic, thyme sprigs and salt, and cover tin with foil.
  • Bake for 45 minutes, or until eggplants are tender.
  • Remove from oven and increase temperature to 200 C (400 F).
  • Drizzle eggplants with half the extra oil and bake, uncovered, for a further 15 minutes, or until lightly browned.
  • Arrange eggplants on a platter and top with tomatoes.
  • Drizzle with remaining oil and lemon juice, sprinkle with salt and pepper, and serve.

Nutrition Facts : Calories 182.4, Fat 16.8, SaturatedFat 2.3, Sodium 489.4, Carbohydrate 8.7, Fiber 3.7, Sugar 3.5, Protein 1.5

ROASTED EGGPLANT AND GARLIC SALAD WITH TOMATOES



Roasted Eggplant and Garlic Salad with Tomatoes image

Categories     Salad     Garlic     Tomato     Side     Roast     Wheat/Gluten-Free     Eggplant     Summer     Healthy     Potluck     Bon Appétit     Vegan     Vegetarian     Pescatarian     Paleo     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 4

Number Of Ingredients 8

1 1 1/4-pound eggplant, peeled, cut into 1-inch pieces
2 tablespoons olive oil
8 large garlic cloves, peeled
1 1-pint basket cherry tomatoes, halved
1/4 cup chopped onion
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh dill
2 tablespoons red wine vinegar

Steps:

  • Preheat oven to 350°F. Place eggplant in 13 x 9 x 2-inch roasting pan. Drizzle oil over; toss to coat. Roast 20 minutes. Add garlic; continue to roast until eggplant and garlic are tender, stirring occasionally, about 25 minutes longer. Remove from oven. Cool slightly. Finely chop garlic cloves. Transfer eggplant and garlic to medium bowl.
  • Mix remaining ingredients into eggplant mixture. Season with salt and pepper. Cool to room temperature. (Can be made 2 hours ahead. Let stand at room temperature.) per serving: calories, 115; total fat, 7 g; saturated fat, 1 g; cholesterol, 0

CHEESY BAKED EGGPLANT



Cheesy Baked Eggplant image

This is a very cheesy and easy to make baked eggplant dish with an Italian flair. An excellent alternative to a pasta dish.

Provided by Julie3333

Categories     Fruits and Vegetables     Vegetables     Eggplant

Time 1h

Yield 6

Number Of Ingredients 13

1 eggplant, sliced into 1/2 inch rounds
2 tablespoons olive oil, or as needed
1 tablespoon garlic powder, or to taste
2 tablespoons olive oil
1 small onion, chopped
3 cloves garlic, chopped
2 small tomatoes, chopped
1 (10 ounce) package fresh spinach leaves
½ cup ricotta cheese
¾ cup shredded mozzarella cheese, divided
¾ cup grated Parmesan cheese, divided
¾ cup tomato pasta sauce
2 teaspoons Italian seasoning

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Brush eggplant slices with olive oil on both sides, and place them on a baking sheet. Sprinkle garlic powder over the top. Bake for 10 minutes.
  • Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the onion, garlic, tomatoes and spinach. Cook and stir for a few minutes until fragrant, and the tomatoes have released their juices. In a medium bowl, mix together 1/2 cup of ricotta cheese, 1/2 cup of mozzarella cheese, and 1/2 cup of Parmesan cheese. Set aside.
  • Place the eggplant slices in a greased 9x13 inch baking dish. Top with the spinach mixture. Spoon the cheese mixture over the spinach, and spread into a thin layer. Pour the spaghetti sauce over the cheese layer. Sprinkle the remaining mozzarella and Parmesan cheese over the top. Sprinkle with Italian seasoning.
  • Bake for 30 minutes in the preheated oven, or until heated through and the eggplant is easily pierced with a fork.

Nutrition Facts : Calories 244.1 calories, Carbohydrate 15.4 g, Cholesterol 20.7 mg, Fat 16.1 g, Fiber 5.4 g, Protein 11.7 g, SaturatedFat 5.1 g, Sodium 447.9 mg, Sugar 6.7 g

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From crunchycreamysweet.com


ROASTED EGGPLANT AND TOMATO SAUCE STACKS - DIETHOOD
2015-04-22 Preheat oven to 450F. Line a baking sheet with aluminum foil and spray with cooking spray. Arrange eggplant slices on the prepared baking sheet and sprinkle each slice with salt; let stand 20 minutes. Using paper towels, wipe off the moisture from each slice and bake for 10 to 12 minutes, or until browned on top.
From diethood.com


BAKED EGGPLANTS WITH TOMATOES, ONIONS, GARLIC - GREEK-RECIPE.COM
2014-07-18 Put the rest of the olive oil in a saucepan and sautee the onions and garlic in it until they are slightly golden. Add fresh tomatoes and half a cupful of water. Season. Add the oregano and sugar and cook gently, covered, for 15 minutes. With a spoon, fill the eggplants with this stuffing, opening them slightly.
From greek-recipe.com


EASY ITALIAN EGGPLANT BAKE - TOMATO WELLNESS
Instructions. Preheat oven to 375 F. Make the tomato sauce by combining in a medium bowl marinara sauce, olive oil, garlic, Italian seasoning, and black pepper. In a large baking dish (9 x 13-inches), layer half of the eggplant, zucchini, onion, olives, and beans. Pour half of the tomato sauce over the vegetables.
From tomatowellness.com


ROASTED EGGPLANT WITH TOMATOES: A 50 MINUTE RECIPE
Begin by cleaning the eggplant and removing the ends. Next, cut the eggplant into 1 inch cubes and place in a mixing bowl. Next, add in the remaining ingredients and mix well. Place the eggplant mixture on a baking pan or sheet and roast at 400 degrees for a total of 40 minutes.
From inventyourrecipe.com


GRILLED EGGPLANT WITH GARLIC INFUSED OLIVE OIL
It will take about 7-10 minutes. Heat 1/2 cup of olive oil in a skillet until the oil begins to shimmer. Add the chopped garlic to the hot oil and cook 5 minutes or until garlic is soft. Add the chopped parsley and mix well. Pour the garlic infused olive oil onto the eggplant and top with a dash of fresh lemon juice.
From recipeswitholiveoil.com


HOW TO ROAST EGGPLANT: OVEN ROASTED EGGPLANT RECIPE
2019-08-14 Arrange the eggplant slices on an extra large baking sheet in a single layer. Drizzle with olive oil. Sprinkle with sea salt, garlic powder, and black pepper. Flip and repeat the olive oil, salt, garlic powder, and pepper. Roast the eggplant slices in the oven for about 30-35 minutes, until soft and golden.
From wholesomeyum.com


10 BEST HEALTHY BAKED EGGPLANT RECIPES - YUMMLY
2022-06-24 olive oil, garlic, vinegar, salt, parsley, chili pepper, tomatoes and 1 more Baked Eggplant and Spinach Moussaka The Armenian Kitchen onions, allspice, olive oil, eggplants, low sodium tomato sauce and 17 more
From yummly.com


BAKED EGGPLANT IN TOMATO GARLIC SAUCE - HEALTHY VEGAN RECIPES
Mince 3 cloves of fresh garlic. When the eggplant is almost completely cooked with a crispy top and mushy inside, remove the pan from the oven and cover eggplant with tomato puree. Add the garlic on top. Put the eggplants back into the oven with all the ingredients on top, and let it bake until the sauce hardens on the pan and eggplant. When ...
From happycow.net


GREEK BAKED EGGPLANT WITH TOMATO & FETA - SCRUMMY LANE
2022-05-03 Preheat the oven to 200C/390F. Brush the eggplant with a generous amount of olive oil, and sprinkle with a bit of salt. Bake each eggplant half facedown in little separate baking dishes (or side by side in a slightly bigger baking dish) for about 45 minutes or until the flesh is soft. Meanwhile, make the tomato sauce.
From scrummylane.com


PASTA WITH EGGPLANT, TOMATO & OLIVE SAUCE - THE HUNGRY HUTCH
2020-12-13 Add the eggplant and olives, season with salt, and cook, stirring regularly and adding more oil as needed, until the eggplant has softened, about 10 minutes. Add the tomato paste and cook for 2 minutes more. Deglaze with the red wine, scraping up any stuck on bits from the bottom of the pan and stirring it all together.
From thehungryhutch.com


BAKED EGGPLANT (EASY CRISPY OVEN-BAKED VERSION) | KITCHN
2021-08-09 Let sit until the eggplant releases about 2 tablespoons of liquid, 30 to 45 minutes. Meanwhile, arrange a rack in the center of the oven and place a rimmed baking sheet on the rack. Heat the oven to 425°F. Place 1/2 cup all-purpose flour in a shallow bowl. Place 2 large eggs in a second shallow bowl and whisk to break them up.
From thekitchn.com


EASY BAKED EGGPLANT STEAKS - WITH CARAMELIZED ONIONS AND …
2021-06-06 Preheat a griddled cast iron pan in the oven to 425° F. 2. Roast the tomatoes. Place the tomatoes in a 9X12 baking dish and season with salt and pepper. Toss with olive oil and balsamic. Roast the tomatoes for 20-25 minutes, until they start to burst. When finished, remove from the oven and garnish with fresh basil. 3.
From jz-eats.com


EASY BAKED EGGPLANT WITH OLIVE OIL AND TOMATO-GARLIC TOPPING …
Save this Easy baked eggplant with olive oil and tomato-garlic topping (Imam biyaldi) recipe and more from Feast from the Mideast: 250 Sun-Drenched Recipes from the Lands of the Bible to your own online collection at EatYourBooks.com
From eatyourbooks.com


BAKED EGGPLANT AND TOMATOES TOPPED WITH GARLIC YOGURT SAUCE
Preheat oven to 350 degrees F. In a large baking dish or cookie sheet, place eggplant slices in a single layer. Top each eggplant with a slice or two of tomato. Drizzle on olive oil. Sprinkle on oregano, salt, pepper, and Parmesan cheese. Bake for 30-40 minutes until very soft. Remove from oven. In a small bowl mix Greek yogurt and minced garlic.
From mediterraneanliving.com


10 BEST BAKED EGGPLANT AND MOZZARELLA RECIPES | YUMMLY
2022-06-24 Oven Fried and Baked Eggplant Parmesan Amy Casey. mozzarella cheese, pepper, eggplants, kosher salt, marinara sauce and 15 more.
From yummly.com


EGGPLANT - OLIVE TOMATO
2017-07-10 Greek Eggplant Dip – Melitzanosalata. This mediterranean dip will please everyone. Slow roasted eggplant comes together with olive oil and a touch of garlic and the result is delicious and healthy. September 22, 2015. Entree, Lathera (Greek Vegetable Casseroles), Vegetable Main Courses, Vegetarian Mediterranean Recipes.
From olivetomato.com


ROASTED EGGPLANT WITH TOMATO & BASIL - COOKING WITH NONNA
2020-06-19 Transfer the cooked eggplant to a colander and allow the excess oil to drain into a bowl for about 10 minutes. Discard the oil. Put a skillet over a medium flame and heat the oil. Add the garlic and cook until golden brown and fragrant, about 30 seconds. Add the tomatoes and salt and cook until they begin to soften, about 5-7 minutes.
From cookingwithnonna.com


EASY BAKED EGGPLANT WITH OLIVE OIL AND TOMATO-GARLIC …
Mar 5, 2017 - Great recipe from Faye Levy's "Feast from the Mideast"
From pinterest.com


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