Eggplant Cheesecake Recipes

EGGPLANT CHEESECAKE

Steps:

• Preheat oven to 400 degrees Cut eggplants into 3/4" rounds, place on non-stick foil on a baking sheet and brush lightly with olive oil and sprinkle with salt and pepper. Roast for 40 minutes or until golden and soft. While eggplants are baking prepare an 8" square pan by making a double foil sling and brush with olive oil. In a mixing bowl combine 5 oz crumbled feta, 5 oz soft cream cheese, 3 eggs and 1/4 cup heavy cream. Beat well. Season with pepper. When eggplants are done, remove from oven and reduce temperature to 325. Assemble the Cheesecake: Lay eggplant slices evenly in the pan and place the grape tomatoes in any nooks and crannies. Sprinkle with 1/2 tablespoon oregano. Pour the cream mixture over the eggplants and sprinkle another 1/2 tablespoon oregano over the top. Bake for 35 to 40 minutes or until the custard sets and the top is golden. Remove pan from oven and allow a few minutes to cool. Remove the cake from the pan by lifting the sling. Mix the za'atar with a little oil and brush over the top. Cut into 4-6 servings.

EGGPLANT CHEESECAKE

Steps:

• Preheat the oven to 400 degrees. Line the base and sides of a deep 7 1/2-inch square baking pan (or an 8-inch round baking pan) with aluminum foil, making the pieces large enough so that at least 2 inches hangs over each of the four sides, and brush with a little oil. Lay the eggplant slices (2 eggplant cut crosswise into 3/4 inch slices) on a baking sheet lined with parchment paper and brush with 1/4 cup of the olive oil. Sprinkle with 1/4 teaspoon of salt and a generous grind of black pepper. Roast for 40 minutes, until the eggplant slices are soft and golden. Set aside to cool. Reduce the oven temperature to 325 degrees. Combine the 5 oz feta, 4 oz cream cheese, 3 eggs, 1/4 cup heavy cream and some black pepper in a bowl and beat with a hand-held mixer until smooth and thick. It might take several minutes to eliminate all the lumps from the feta. Arrange the eggplant slices in the prepared baking pan, overlapping them if necessary. Add the 1 cup grape tomatoes cut in half, using them to fill any gaps, and sprinkle with 2 tsp dried oregano. Pour the cream mixture into the pan, sprinkle with the remaining 2.5 tsp oregano and bake in the oven for 35 to 40 minutes, until the custard sets and turns golden. Remove from the oven and let cool to room temperature. Remove the cake from the pan and cut into 4 squares (or into wedges, if using a round dish). Mix the za'atar with the remaining 1 teaspoon of oil, brush this gently over the top and sides of the cake, and serve.

CHEESY BAKED EGGPLANT

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.