Eggplant Aubergine Mozzarella Bake Recipes

CHEESY EGGPLANT BAKE

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.

EGGPLANT, TOMATO AND MOZZARELLA PASTA BAKE

Steps:

• Bring a large pot of water to a boil. Season aggressively with salt. Add the rigatoni and cook 3 minutes less than the package directions. Reserve 1/2 cup pasta water and drain.
• Meanwhile, preheat the oven to 400 degrees F and line a baking sheet with parchment paper.
• Toss the eggplant and tomatoes with 3 tablespoons olive oil and sprinkle with salt and pepper. Spread on the baking sheet and roast until the eggplant is golden brown and tomatoes are tender, 25 to 30 minutes. (Leave the oven on.)
• Toss the rigatoni with the eggplant, tomatoes, about 1/4 cup pasta water and the marinara sauce in a large bowl. If it looks dry, add the remaining pasta water. Stir in 1 cup mozzarella.
• Spray a 9-by-13-inch baking dish with nonstick spray. Transfer the pasta to the baking dish and top with the remaining cup mozzarella and the Parmesan and drizzle with the remaining tablespoon olive oil. Bake until the cheese is melted and golden brown, 20 to 25 minutes. (Turn the broiler on at the end if you want the cheese to brown more.) Garnish with additional Parmesan and the chopped basil and serve.

LAYERED MEDITERRANEAN MOZZARELLA EGGPLANT (AUBERGINE) BAKE

Steps:

• Prepare a cookie sheet and coat with non-stick cooking spray (you might need two sheets for the eggplant slices).
• In a bowl mix bread crumbs with about 1-1/2 teaspoons seasoning salt, pepper 1 teaspoon garlic powder and 4 tablespoons Parmesan cheese).
• In a shallow baking dish or bowl dip the eggplant slices in the egg whites and then coat in the seasoned bread crumb mixture.
• Place the eggplant slices on prepared baking sheet/s and spray the eggplant slices liberally with cooking spray; set aside.
• In a medium frypan heat the olive oil over medium heat.
• Add in onion and garlic; cook until softened.
• Add in oregano, 1 teaspoon salt or seasoning salt and pepper; cook for 1 minute.
• Increase heat to high and add in the chopped tomatoes; cook until thickened (about 10-12 minutes) then remove from heat, add/mix in basil (if you are using dry basil add in with the oregano),.
• Set oven to broil and broil the eggplant slices one pan at a time for 3-5 minutes (per side) until brown.
• Set oven to 400 degrees.
• Layer the eggplant slices in a greased 1-1/2 - 2-quart baking dish.
• Top with the tomato/onion mixture.
• Then top the slices with mozzarella cheese and remaining 1/3 cup Parmesan cheese.
• Bake uncovered until cheese is bubbly, about 15 minutes.
• Delicious!

EGGPLANT (AUBERGINE) MOZZARELLA BAKE

Steps:

• Preheat the oven to 400F and place the eggplant slices on a lightly-greased baking sheet.
• Bake the eggplant 8-10 minutes on each side, depending on how thinly sliced they are.
• While the eggplant is baking, combine the zucchini, onion, tomato, portobello mushroom, and bell pepper in a lightly oiled large frying pan.
• Cook for a few minutes until soft.
• Pour the tomato sauce over the vegetables, and add the garlic, cilantro, Italian seasoning, red cayenne pepper, and salt and pepper (as much to your liking).
• Simmer covered on low for a few minutes to let the flavors mix.
• Pour a thin layer of the tomato sauce mixture in a medium sized (6 x 9 in) greased caserole dish, and layer eggplant over the top.
• Pour about half the tomato sauce over the eggplant, and finish the layer with half the mozzarella and parmesan cheeses.
• Repeat with another layer of eggplant, sauce, and cheese.
• Bake the casserole at 400F for 30 minutes.

EGGPLANT AND RED PEPPER BAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Mix red bell pepper, onion, and garlic in a large mixing bowl; season with basil, rosemary, salt, and pepper. Drizzle olive oil and balsamic vinegar over the pepper mixture; toss to coat the vegetables evenly.
• Brush eggplant slices with olive oil to coat thinly.
• Spread about 1/3 of the pepper mixture into the bottom of a square glass baking dish; top with a layer of about 1/3 of the eggplant. Repeat layering twice more. Top final layer with mozzarella cheese.
• Bake in preheated oven until the cheese is browned and the vegetables are bubbling, 35 to 40 minutes.

EASY EGGPLANT (AUBERGINE) PARMIGIANA

Steps:

• Trim the eggplants and cut them into 1/4 inch thick slices.
• Layer the slices in a colander, sprinkling each layer with salt.
• Let drain for 30 minutes.
• Rinse the eggplant and pat dry.
• Pour about 1/2 inch oil a large deep skillet and heat over medium heat.
• Fry the slices, in a single layer, turning once, until browned on both sides.
• Drain on paper towels.
• Preheat the oven to 350.
• Spread a thin layer of tomato sauce in a shallow baking dish.
• Make a layer of eggplant slices, overlapping them slightly.
• Top with a layer of mozzarella, another layer of sauce, and a sprinkle of grated cheese.
• Repeat the layering, ending with eggplant, sauce, and grated cheese.
• Bake for 45 to 60 minutes, or until the sauce is bubbling and the mozzarella is melted.
• Let stand for 10 minutes before serving.

EGGPLANT (AUBERGINE) CASSEROLE

Steps:

• Preheat oven to 350 degrees.
• Peel eggplant and cut into large chunks.
• Boil in salted water for about 10 minutes or until soft.
• Drain eggplant in collander, then return to pot and mash.
• Add all other ingredients except 1/2 cup of the cheese.
• Spray a casserole dish with cooking spray and pour eggplant mixture into dish.
• Sprinkle remaining cheese on top.
• Bake for 45 minutes.

BAKED EGGPLANT

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.

ITALIAN AUBERGINE TRAYBAKE

Steps:

• Heat oven to 200C/180C fan/gas 6. In a roasting tin, toss the aubergine with the oil and roast for 15 mins, then stir in the tomatoes, garlic, olives and torn basil leaves, and cook for another 10 mins.
• Top with the bread and dot with the chunks of mozzarella. Bake for a further 25 mins, then scatter over the remaining basil leaves before serving.

EGGPLANT (AUBERGINE) MOZZARELLA

Steps:

• Brown beef and drain.
• Add spaghetti sauce.
• Cover and simmer over low heat for 2 ½ to 3 hours, stirring occasionally.
• About 90 minutes before you want to eat, slice zucchini about 1/4" thick.
• Peel eggplant; slice about 1/2" thick.
• Layer eggplant in a single layer on a paper towel.
• Sprinkle with salt of both sides of the eggplant to draw out the moisture.
• Let stand 10-15 minutes.
• Pat dry with a paper towel.
• Heat olive oil (1/2" deep) in large skillet over medium high heat.
• Lightly fry eggplant and zucchini, a few slices at a time.
• Remove to a paper towel to drain.
• Grease a 2 quart.
• baking dish.
• Put a thin layer of meat sauce in dish.
• Add half of eggplant and zucchini, followed by half of remaining sauce.
• Top with half of the mozzarella and sprinkle with parmesan.
• Repeat layer.
• Bake 30 to 45 minutes at 350° or until cheese melts.
• Serve with extra parmesan.

EGGPLANT (AUBERGINE) CASSEROLE

Steps:

• Preheat oven to 180°C.
• Heat oil in saucepan.
• Sauté eggplant and onion until soft.
• Remove saucepan from heat and stir through margarine until melted.
• Add remainder of ingredients, and combine well.
• Transfer to a casserole dish, and bake until golden and bubbling, approx 45 minutes.