Eggplant Aubergine Neapolitan Recipes

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NEAPOLITAN EGGPLANT PARMESAN



Neapolitan Eggplant Parmesan image

Provided by Robin Miller : Food Network

Categories     appetizer

Time 15m

Yield 4 servings

Number Of Ingredients 5

Roasted eggplant slices
Spicy pasta sauce
1 cup shredded mozzarella
1/4 cup grated Parmesan
1/4 cup chopped fresh basil leaves

Steps:

  • Preheat oven to 400 degrees F. Coat a large baking sheet with cooking spray.
  • Arrange eggplant slices on prepared baking sheet. Top each slice with an equal amount of sauce and then top with mozzarella and Parmesan. Bake 8 to 10 minutes, until cheese is bubbly. Top with basil before serving.

EGGPLANT NAPOLEON



Eggplant Napoleon image

Delicious, elegant, and flavorful layered eggplant dish. Wonderful presentation for guests! Delicious alongside pasta with fresh tomato and basil sauce. Enjoy!

Provided by Brooke Elizabeth

Categories     Fruits and Vegetables     Vegetables     Eggplant

Time 45m

Yield 6

Number Of Ingredients 7

6 eggs
1 ½ cups Italian-seasoned bread crumbs
2 eggplants, peeled and sliced into 1/3-inch rounds
cooking spray
15 leaves fresh basil, or as needed
6 large Roma tomatoes, sliced 1/8-inch thick
2 (6 ounce) balls fresh mozzarella cheese, sliced 1/8-inch thick

Steps:

  • Whisk eggs together in a deep container. Pour bread crumbs in another deep container.
  • Dip each slice of eggplant into the eggs, covering both sides, and press into the bread crumbs until evenly coated.
  • Spray a nonstick skillet with cooking spray and heat over medium heat. Arrange a layer of eggplant slices in the skillet; cook until crispy, 2 to 4 minutes. Spray tops with cooking spray and flip; continue cooking until second side is browned and eggplant is tender, 2 to 4 minutes more. Transfer to a plate. Repeat with remaining slices.
  • Preheat oven to 275 degrees F (135 degrees C).
  • Arrange a layer of eggplant slices in the bottom of a 9x13-inch baking dish. Top each slice with a basil leaf, 1 tomato slice, and 1 slice of mozzarella cheese. Place another eggplant slice on top. Cover with remaining tomato and mozzarella cheese slices.
  • Bake in the preheated oven until cheese is softened, but not melted, about 5 minutes.

Nutrition Facts : Calories 405.9 calories, Carbohydrate 35.5 g, Cholesterol 230.9 mg, Fat 19.3 g, Fiber 8.5 g, Protein 23.2 g, SaturatedFat 10.1 g, Sodium 686 mg, Sugar 9.5 g

EGGPLANT (AUBERGINE) NEAPOLITAN



Eggplant (Aubergine) Neapolitan image

Make and share this Eggplant (Aubergine) Neapolitan recipe from Food.com.

Provided by SJG3483

Categories     Vegetable

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 6

1 medium eggplant
1 cup Italian style breadcrumbs
3 tablespoons olive oil
1/2 lb shredded mozzarella cheese
1 1/2 cups chunky pasta sauce
2 tablespoons chopped parsley

Steps:

  • Cut eggplant crosswise into 1/2 inch slices.
  • Dip into bread crumbs to coat.
  • Heat 1 T oil over medium-high heat.
  • Fry eggplant until golden, about 10 minutes, adding more oil as needed.
  • Top eggplant slices with cheese.
  • Spoon sauce over eggplant.
  • Cover, reduce heat, and simmer until cheese melts (about 5 minutes).
  • Sprinkle with parsley.

EASY EGGPLANT (AUBERGINE) PARMIGIANA



Easy Eggplant (Aubergine) Parmigiana image

Use your favourite marinara sauce! This is so easy and good you'll wonder why you avoided trying it. From "The Sopranos" The one hour of prep time includes 30 minutes of draining.

Provided by Barefoot Beachcomber

Categories     One Dish Meal

Time 2h30m

Yield 6 serving(s)

Number Of Ingredients 6

2 medium eggplants (about 1 pound)
salt
olive oil or vegetable oil, for pan frying
2 1/2 cups marinara sauce
8 ounces mozzarella cheese, thinly sliced
1/2 cup grated parmesan cheese or 1/2 cup romano cheese

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) PARMESAN



Eggplant (Aubergine) Parmesan image

This is an adopted recipe from MeanChef, a former member, his version of a popular dish. No frying involved, so it is healthier for you! A nice easy recipe. Personally, I like to dredge the oiled slices of eggplant in fine dry breadcrumbs before roasting it in the oven, then I put the sauce in the dish, layer the eggplant, mozzarella (thin slices) top with more sauce, more cheese until I have used the amount I prefer; as noted in the reviews, most chefs use less cheese than specified in the recipe. To me a recipe is a guide that I make 'my way' ! I often add dried basil in the sauce when I don't have fresh basil to layer. I don't add salt, I find the sauce and cheeses are salty enough for my tastes.

Provided by Elly in Canada

Categories     Vegetable

Time 1h

Yield 4 serving(s)

Number Of Ingredients 6

2 medium eggplants
1 lb mozzarella cheese, sliced
8 ounces parmesan cheese
3 cups marinara sauce (Such as Trader Joe's)
1 bunch fresh basil, chopped
salt and pepper

Steps:

  • Slice eggplant into rounds at least 1/4 inch thick.
  • Brush rounds with olive oil on both sides, sprinkle with salt and pepper and roast at 425 degrees on a parchment lined sheet pan until completely cooked.
  • In a casserole dish, spread a thin layer of marinara sauce, a layer of eggplant, a layer of marinara, a layer of mozzarella, a layer of basil and a layer of parmesan.
  • Repeat until all ingredients are used.
  • Bake in a 375 degree oven until the casserole is bubbling.
  • Remove from oven and let rest for 5-10 minutes before serving.

HALLOUMI AND EGGPLANT (AUBERGINE) STACK



Halloumi and Eggplant (Aubergine) Stack image

This is a wonderful vegetarian meal focusing on a marvellous Cypriot cheese - Haloumi. You could also make smaller stacks to serve 4 as an appetizer.

Provided by evelynathens

Categories     One Dish Meal

Time 21m

Yield 2 serving(s)

Number Of Ingredients 13

1 eggplant, sliced into about 8 to 10 pieces
8 slices halloumi cheese
flour
olive oil
3 tablespoons olive oil
1 garlic clove, minced very fine
1 tablespoon chopped fresh coriander leaves
1 tablespoon chopped fresh spearmint
2 teaspoons sweet chili sauce
1 small onion, finely chopped
2 teaspoons balsamic vinegar
1 teaspoon brown sugar
salt

Steps:

  • Mix all salad dressing ingredients together and stir well.
  • Brush eggplant slices with olive oil and place under a hot grill; cook for 2-3 minutes on each side, until lightly browned and cooked through; alternatively, grill on BBQ.
  • Coat haloumi cheese in flour and fry in a little olive oil in a not-stick frying pan on high heat until lightly brown on both sides; alternatively, grill on BBQ (do not coat with flour if grilling on the bbq).
  • Divide eggplant and haloumi slices into 2 equal portions; place the largest slice of eggplant on a plate, cover with one layer of haloumi cheese and alternate eggplant and haloumi slices, ending with an eggplant layer; repeat this process with the remaining eggplant and haloumi slices.
  • Spoon salad dressing ingredients over the two stacks.

Nutrition Facts : Calories 265, Fat 20.8, SaturatedFat 2.9, Sodium 9.6, Carbohydrate 20.2, Fiber 8.6, Sugar 9.9, Protein 2.9

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