BAKED EGGPLANT WITH GOAT CHEESE
Crispy slices of baked eggplant smothered in marinara sauce, basil and goat cheese.
Provided by Pat Nyswonger
Categories Main Dish
Time 50m
Number Of Ingredients 10
Steps:
- Preheat oven to 400*.
- Spray a baking sheet with a non-stick spray or brush with oil for the eggplant slices.
- Wash the eggplant and slice it into thick, 1-inch slices. You should have 4 to 6 nice slices. Optional step: With a sharp paring knife, remove the peel from each slice. The skin is edible but it can be tough in larger, more mature eggplants.
- Sprinkle the eggplant slices with the salt on both sides and place them in a colander or on a plate. This will draw away the excess water and remove any bitterness from the eggplant. Let the eggplant slices sit in the salt for 30 minutes.
- While the eggplant is draining add the butter and garlic to a small skillet and cook over medium heat until the garlic is fragrant. Add the bread crumbs to the skillet and stir to coat them in the butter. Continue to cook, stirring frequently until the Panko crumbs become golden brown (about 4 to 5 minutes). Transfer the breadcrumbs to a plate.
- Rinse the eggplant slices under cold water to remove the salt. Wipe each slice dry with a paper towel and set on a plate.
- In a shallow dish or pie plate, mix the egg white, whole egg, and salt. Set aside
- Arrange the plate with the eggplant slices, the plates of eggs, and bread crumbs for assembly.
- Dip one eggplant slice into the eggs and then the bread crumbs, pressing down so the crumbs adhere. Place on the baking sheet, repeat with the remaining slices.
- Transfer the baking sheet to the middle rack of the oven and bake for 20 minutes or until slightly soft.
- Remove from the oven and flip each slice over. Top each slice with basil and marinara sauce. Finally, add a slice of the softened goat cheese to each eggplant slice.
- Return the baking sheet to the oven and bake for an additional 10 minutes. If you want to brown the tops further, turn the oven temp to broil for the last 2 to 3 minutes. Serve immediately
Nutrition Facts : Calories 201 calories, Carbohydrate 15 grams carbohydrates, Fat 12 grams fat, Protein 10 grams protein, ServingSize 1
BAKED EGGPLANT WITH GOAT CHEESE
Posted for ZWT6: North Africa. This could be an appetizer served with pita bread or a accompanied by a salad for a light dinner. Prep time estimated to include grilling/cooling time for eggplant.
Provided by noway
Categories Vegetable
Time 55m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat the grill. Place the eggplants in a grill pan, then grill them, turning regularly until the skin is charred and blistered.
- Preheat the oven to 400°F.
- When the eggplants are cool enough to handle, peel them and chop the flesh.
- Transfer to a bowl, then add the mint, tomatoes, garlic and pepper and mix together.
- Spoon the mixture into a baking dish and crumble the goat cheese over the top.
- Bake for about 25 minutes, until the cheese is melted and lightly browned.
Nutrition Facts : Calories 377.4, Fat 26, SaturatedFat 17.7, Cholesterol 67.2, Sodium 446.6, Carbohydrate 18, Fiber 8.6, Sugar 9.2, Protein 21.3
EGGPLANT AND GOAT CHEESE CASSEROLE
Provided by Florence Fabricant
Categories lunch, casseroles, main course
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Preheat grill or broiler.
- Cut the eggplant horizontally into slices one-half-inch thick. Cut any slices more than three inches in diameter in half. Very large slices should be quartered. Spread them on a work surface or baking sheet and sprinkle them on both sides with 3 tablespoons of the olive oil. Season with salt and pepper.
- Grill the eggplant until attractively browned on both sides.
- Heat two tablespoons of the oil in a large, heavy skillet. Saute the onions over medium heat until the pieces are tender but not brown. Add the garlic and pepper and continue to saute until the pepper pieces are tender. Stir in the tomatoes. Season to taste with salt and pepper and stir in the thyme and the parsley.
- Preheat oven to 350 degrees.
- Spread a fourth of the tomato mixture about two inches deep into the bottom of a one-and-a-half-quart baking dish. Arrange a layer of the eggplant over the tomato mixture, then crumble a third of the goat cheese over it. Repeat twice more, finishing with a layer of the tomato mixture. Sprinkle with the bread crumbs and drizzle with the remaining tablespoon of olive oil.
- Place in the oven and bake about 25 minutes, until heated through. Serve at once.
Nutrition Facts : @context http, Calories 243, UnsaturatedFat 12 grams, Carbohydrate 14 grams, Fat 18 grams, Fiber 5 grams, Protein 8 grams, SaturatedFat 6 grams, Sodium 556 milligrams, Sugar 7 grams
EGGPLANT-GOAT CHEESE DREAM
I made up this sandwich because I grow my own herbs, eggplants and tomatoes in my garden.
Provided by Food Network
Number Of Ingredients 7
Steps:
- Place sliced eggplant on hot grill (make sure to coat eggplant with olive oil). Slice tomatoes and red onion into 3/4 inch slices. Place tomatoes and onion on grill.
- Meanwhile, spread goat cheese on any type of your favorite bread (I usually use a baguette or some kind of country bread.) When eggplant and other veggies have good grill marks, place eggplant on top of goat cheese, then tomato slices, then onion and top with basil. Spread another layer of goat cheese on top half of bread.
EGGPLANT WITH LENTILS AND GOAT CHEESE
Provided by Larraine Perri
Categories Bake Low Fat Vegetarian Low Cal High Fiber Dinner Goat Cheese Eggplant Lentil Healthy Self Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4
Number Of Ingredients 14
Steps:
- Heat oven to 475°. Remove pulp from eggplants; cut pulp from one eggplant into 1/4-inch cubes and discard the rest. Coat eggplant shells with cooking spray; sprinkle with 1/4 teaspoon salt. On a baking sheet lined with parchment paper, place eggplant shells open side down. In a bowl, coat eggplant cubes with cooking spray and toss with 1/4 teaspoon salt; place in one layer on a second baking sheet lined with parchment paper. Bake eggplant shells and cubes until tender, 10 minutes. Remove eggplant; reduce oven to 350°. In a medium nonstick skillet over medium heat, heat oil. Cook onion, celery and carrot until soft, 5 minutes. Add garlic; cook, 1 minute. Add lentils, eggplant cubes, broth, vinegar, pepper and remaining 1/4 teaspoon salt; reduce heat to simmer, stirring occasionally, 5 minutes. Stir in chopped mint. Flip shells on baking sheet and stuff with lentil-eggplant mixture; cover with aluminum foil and bake until warm; 10 minutes. Top with cheese and mint leaves.
EGGPLANT, RED PEPPER, AND GOAT CHEESE GRATIN
Categories Bread Cheese Pepper Side Bake Vegetarian Goat Cheese Eggplant
Yield serves 6 to 8 as a main course
Number Of Ingredients 18
Steps:
- Prepare a medium heat fire (400°F) in a wood-fired oven or cooker.
- Sauté the eggplants in the olive oil in a skillet over medium heat on the stove top, or directly in the wood-fired oven or on the cooker. Cook for 2 minutes on each side, or until soft. Set the eggplant aside on paper towels to drain. Lightly salt both sides.
- When there are some hot embers in the fire, place the red peppers, tomatoes, and garlic on the floor of the oven or bottom of the cooker near the embers. Rotate them frequently as the skins blister and char. Cook until the skins are fully charred, 5 to 7 minutes for the tomatoes and 10 minutes for the peppers. Cook the garlic until the skin is slightly charred and the cloves are soft, about 5 to 7 minutes.
- In a small bowl, squeeze the roasted garlic cloves out of their skins and mash with a fork to form a paste. Place the charred tomatoes and peppers in a bowl, cover with plastic wrap, and let sweat for 10 minutes. Remove the skins from the tomatoes and peppers. Slice open the peppers, remove the stems and seeds, cut into pieces about the same size as the eggplant, and set aside. Slice open the tomatoes and remove the seeds with your index finger or by squeezing gently. Dice the tomatoes and combine with the mashed garlic, herbs, sugar, 1/2 teaspoon salt, and pepper.
- Brush a clay casserole with olive oil and dust with a mixture of the bread crumbs and almond meal. Reserve the rest of the bread-crumb mixture. Line the casserole with one-third of the tomato mixture, then layer on slices of eggplant, goat cheese, red pepper, and bread-crumb mixture, followed by half of the olives. Salt and pepper each layer. Repeat the layers, finishing with the tomato mixture, parsley, and goat cheese. Whisk the eggs with the yogurt and 1/2 teaspoon salt. Stir in the saffron liquid and pour the custard over the entire casserole.
- Bake for 25 minutes in a wood-fired oven, or until the casserole is bubbly and golden on top. Remove from the heat and let stand for 10 minutes before cutting into portions and serving.
EGGPLANT AND GOAT CHEESE LASAGNA
This lasagna is a take on the traditional. Instead of noodles, it uses sliced eggplant. Instead of ricotta, it uses goat cheese. It is delicious!!!
Provided by Kimberly L.
Categories World Cuisine Recipes European Italian
Time 1h
Yield 6
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Spray a 9x13-inch baking dish with cooking spray.
- Arrange one fourth of eggplant slices in a layer in the bottom of the dish.
- Pour one fourth of pasta sauce on top of eggplant layer.
- Dot pasta sauce layer with one fourth of goat cheese slices.
- Repeat layers three more times with remaining ingredients, ending with a top layer of goat cheese.
- Bake in preheated oven until pasta sauce is bubbling and goat cheese is melted, 45 to 60 minutes.
Nutrition Facts : Calories 328.2 calories, Carbohydrate 25.8 g, Cholesterol 43.2 mg, Fat 19.1 g, Fiber 7.2 g, Protein 14.5 g, SaturatedFat 11.5 g, Sodium 802.4 mg, Sugar 15.5 g
EGGPLANT CASSEROLE
With lots of vegetables, this good-for-you dish is low in calories, but full of flavor. I make it often in summer when fresh produce is abundant.-Marelyn Baugher, Holdredge, Nebraska
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a saucepan, bring the water to a boil; add eggplant. Boil for 5-8 minutes or until tender;drain and set aside. , In a skillet, cook beef, onion and green pepper over medium heat until the meat is no longer pink; drain. Add the tomatoes, salt and pepper. Cook and stir for 5 minutes or until tomato is tender. Remove from the heat. Stir in milk, egg and eggplant; mix well., Transfer to a greased 13-in. x 9-in. baking dish. Toss bread crumbs and butter; sprinkle over top. Bake, uncovered, at 375° for 30 minutes or until heated through.
Nutrition Facts : Calories 278 calories, Fat 15g fat (7g saturated fat), Cholesterol 93mg cholesterol, Sodium 151mg sodium, Carbohydrate 15g carbohydrate (6g sugars, Fiber 3g fiber), Protein 21g protein.
CHEESY VEGETABLE CASSEROLE WITH EGGPLANT
A combination of eggplant, Cheddar cheese, and other vegetables that marries the flavors into a tasty, colorful, festive casserole with a hint of sweetness.
Provided by woodpqrstu
Categories Fruits and Vegetables Vegetables Eggplant
Time 1h10m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Bring a large saucepan of water to a boil. Add eggplant and cook until tender, 10 to 15 minutes. Drain and pour eggplant into an 8-inch square baking dish.
- Melt butter in a 3-quart saucepan on medium heat. Add flour and mix to create a paste. Add tomatoes, bell pepper, onion, brown sugar, and salt and cook over medium to medium-high heat. Stir occasionally until mixture bubbles and thickens, 5 to 10 minutes. Pour mixture over the eggplant in the baking dish.
- Cover the vegetables in the baking dish with Cheddar cheese and bread crumbs.
- Bake in the preheated oven until hot and bubbly, 30 to 40 minutes.
Nutrition Facts : Calories 281 calories, Carbohydrate 26.4 g, Cholesterol 45 mg, Fat 15.9 g, Fiber 6.2 g, Protein 10.9 g, SaturatedFat 9.8 g, Sodium 840.2 mg, Sugar 11.9 g
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