Eggplant In Creamy Tomato Sauce Recipes

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EMILY'S SUPER EGGPLANT SAUCE



Emily's Super Eggplant Sauce image

This recipe makes a large amount of sweet, hearty tomato sauce, featuring eggplant, green pepper, onion, and garlic. Serve over egg noodles for a delicious dinner for six.

Provided by DIZTHEWONDERKID

Categories     World Cuisine Recipes     European     Italian

Time 45m

Yield 6

Number Of Ingredients 10

½ cup olive oil
1 large eggplant, cut into 1/2 inch cubes
1 large green bell pepper, chopped
1 large onion, chopped
2 cloves garlic, minced
1 (28 ounce) can diced tomatoes
1 (6 ounce) can tomato paste
1 tablespoon sugar
1 cup water
1 (16 ounce) package uncooked egg noodles

Steps:

  • Heat olive oil in a large skillet over medium heat. Cook eggplant, bell pepper, onion, and garlic until soft and tender, stirring often.
  • Meanwhile, bring a large pot of lightly salted water to a boil. Add egg noodles and cook for 8 to 10 minutes, or until al dente; drain, and set aside.
  • When done, transfer vegetables to a large stock pot. Stir in the diced tomatoes, tomato paste, sugar, and water. Simmer for 15 to 20 minutes, stirring occasionally. Serve hot over egg noodles.

Nutrition Facts : Calories 512.5 calories, Carbohydrate 67.4 g, Cholesterol 54.1 mg, Fat 22.2 g, Fiber 7.1 g, Protein 12.1 g, SaturatedFat 3.3 g, Sodium 442.3 mg, Sugar 14.4 g

EGGPLANT PARMESAN WITH EASY HOMEMADE SAUCE



Eggplant Parmesan With Easy Homemade Sauce image

I wasn't an eggplant lover until a friend gave me this recipe which I have tweaked and updated. The few ingredients in the sauce is far tastier than canned sauce and makes the dish. All you need is a side salad and crusty bread to make a meal!

Provided by Brenda

Categories     World Cuisine Recipes     European     Italian

Time 1h

Yield 6

Number Of Ingredients 15

½ cup Italian-seasoned bread crumbs
¼ cup grated Parmesan cheese
1 pinch red pepper flakes, or to taste
1 eggplant - trimmed, peeled, and sliced 1/2-inch thick
½ cup olive oil
1 (6 ounce) can tomato paste
1 ½ (6 ounce) cans water
¼ teaspoon dried basil
¼ teaspoon dried oregano
¼ teaspoon dried parsley
1 clove garlic, crushed
1 teaspoon brown sugar
sea salt and ground black pepper to taste
1 (8 ounce) package fresh mozzarella cheese, sliced
¾ cup grated Parmesan cheese

Steps:

  • Preheat oven to 425 degrees F (220 degrees C). Grease an 8x14-inch baking dish.
  • Mix seasoned bread crumbs, 1/4 cup Parmesan cheese, and red pepper flakes in a shallow bowl. Brush eggplant slices with olive oil and press into bread crumb mixture to coat. Lay slices onto a baking sheet and bake in the preheated oven until browned and tender, about 15 minutes. Remove eggplant and reduce oven temperature to 375 degrees F (190 degrees C).
  • Whisk tomato paste and water in a saucepan, place over medium heat, and bring to a simmer. Stir in basil, oregano, parsley, garlic, brown sugar, sea salt, and black pepper.
  • Place eggplant slices into prepared baking dish, overlapping the slices. Spoon tomato sauce over eggplant and top with mozzarella cheese and 3/4 cup Parmesan cheese.
  • Bake in the preheated oven until cheese is melted, about 15 minutes. If desired, broil for 1 to 2 more minutes to give the cheese topping a golden color. Let stand for 5 minutes before serving.

Nutrition Facts : Calories 388.6 calories, Carbohydrate 14.4 g, Cholesterol 41.4 mg, Fat 30.6 g, Fiber 1.6 g, Protein 14.5 g, SaturatedFat 10.2 g, Sodium 680.5 mg, Sugar 5.5 g

EGGPLANT AND TOMATO SAUCE



Eggplant and Tomato Sauce image

This simple Eggplant and Tomato Sauce is delicious, made with diced eggplant stewed in tomatoes and garlic. I love it served over pasta but it's also great as a side dish on it's own.

Provided by Gina

Categories     Dinner

Time 25m

Number Of Ingredients 6

1 medium eggplant (cut in 1/2-inch cubes)
4 cloves garlic (smashed and chopped)
2 tbsp extra virgin olive oil
28 oz can plum tomatoes including juice (I like Tuttorosso)
salt and fresh ground pepper
chopped basil or parsley (for garnish)

Steps:

  • Heat oil over medium-high heat in a large deep skillet, when hot saute the garlic in olive oil.
  • Add eggplant and cook about 3 minutes, until it begins to soften.
  • Coarsely chop tomatoes and add them to the skillet along with the juices.
  • Season with salt and pepper and simmer, uncovered about 15-20 minutes.
  • Add fresh chopped herbs and serve over your favorite pasta.

Nutrition Facts : ServingSize 3 /4 cup, Calories 127 kcal, Carbohydrate 16 g, Protein 3 g, Fat 7 g, Fiber 5 g, Sugar 5 g

EGGPLANT WITH CHUNKY TOMATO SAUCE



Eggplant with Chunky Tomato Sauce image

Simmering the eggplant in water removes the bitterness, gives it a creamy texture, and allows it to be cooked with no added fat.

Provided by Martha Stewart

Categories     Appetizers

Number Of Ingredients 7

6 plum tomatoes
1 to 2 cloves garlic, thinly sliced
1 tablespoon olive oil
1 tablespoon fresh thyme leaves, plus sprigs for garnish, or 1 teaspoon dried
Salt and freshly ground black pepper
4 baby eggplants, (about 3 to 4 ounces each)
1 cup ricotta cheese

Steps:

  • Cut tomatoes into large chunks. In a large skillet over medium heat, saute garlic in olive oil until golden brown. Add tomatoes, thyme leaves, and salt and pepper to taste. Cook for 7 minutes, or until sauce is thick. Keep warm.
  • While sauce is cooking, prick eggplants in several places with a fork. Bring a saucepan of salted water to a boil, and add eggplants. Cover and simmer 10 minutes, or until eggplants are tender.
  • Drain eggplants, and place one on each of 4 plates. Slit open eggplants, and spoon some tomato sauce inside each one. Garnish each plate with a spoonful of ricotta and a sprig of thyme.

EGGPLANT ROLLS W/ TOMATO SAUCE



Eggplant Rolls W/ Tomato Sauce image

2 to 3 of these rolls makes for 1 serving as a meatless main meal. The bulgur mix is so good by itself I'll usually make more than I need to freeze for a side to other dishes.

Provided by kelly in TO

Categories     One Dish Meal

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 12

1/3 cup olive oil
1 onion, chopped
4 ounces mushrooms, chopped
2 garlic cloves, minced
1 cup bulgur
1/4 cup sun-dried tomato, chopped
2 cups chicken stock or 2 cups vegetable stock
2 eggplants
salt and pepper
4 ounces goat cheese
4 cups tomato sauce
1/4 cup basil

Steps:

  • Heat 2 tbsp of the oil in a skillet over medium heat; cook onion, mushrooms and garlic until softened, about 5 minutes.
  • Add bulgur and sun-dried tomatoes and stir until coated.
  • Add stock and bring to a boil then reduce heat and let simmer covered for 20 minutes or until the liquid is absorbed. Transfer to bowl and set aside.
  • Preheat skillet to medium heat and add oil.
  • Peel 2 inch wide strips of skin from opposite sides of eggplants and discard.
  • Cut each eggplant lengthwise into 6 slices about 1/4 inch thick. Brush both sides with oil and sprinkle with salt and pepper. Grill slices in oiled skillet turning once until golden and tender about 10 minutes. Transfer to tray and set aside.
  • Preheat oven to 375 degrees.
  • Stir goat cheese into bulgur mixture.
  • Lay slice of eggplant on work surface and spread with 1/4 cup bulgur mixture starting at narrow end, roll up. Place seam side down on cooking tray and then repeat with remaining eggplant.
  • Pour tomato sauce into a 13 x 9 inch baking dish. Place eggplant rolls on top seam side down. Cover dish with aluminum foil and bake for 20 minutes or until sauce is bubbling.
  • Garnish with chopped basil.

Nutrition Facts : Calories 587.9, Fat 29.6, SaturatedFat 9, Cholesterol 26, Sodium 1685.6, Carbohydrate 68.8, Fiber 19.1, Sugar 21.5, Protein 20.8

EGGPLANT INVOLTINI WITH FRESH TOMATO SAUCE



Eggplant Involtini with Fresh Tomato Sauce image

Grilling eggplant is a lighter alternative to frying, and when you pile up cooked slices as they come off the fire, they continue to soften from the steam. Afterwards, the tender slices are stuffed and rolled with a mixture of three different cheeses, currants, pine nuts, and breadcrumbs, and baked in a fresh tomato sauce. The result is a vegetarian one-pan dinner and a culinary melting pot, reflecting influences from numerous invasions of Sicily over the centuries.

Provided by Lauryn Tyrell

Categories     Food & Cooking     Main Dish Recipes     Casserole Recipes

Time 1h40m

Number Of Ingredients 20

2 large eggplants (about 2 pounds total)
Kosher salt and freshly ground pepper
1/4 cup dried currants
Boiling water, for soaking
6 ounces fresh mozzarella
1/2 cup full-fat ricotta
2 ounces feta, crumbled
1/4 cup pine nuts, toasted and roughly chopped
Pinch of ground cinnamon
1 tablespoon fresh oregano or marjoram, finely chopped
1/2 cup packed fresh parsley leaves, finely chopped
1/2 cup fresh breadcrumbs
1 large egg, whisked
1/4 cup extra-virgin olive oil, plus more for drizzling
Vegetable oil, for brushing
Fresh basil leaves and crusty bread, for serving (optional)
3 tablespoons extra-virgin olive oil
3 cloves garlic, minced
2 pounds tomatoes, coarsely chopped
Kosher salt (we use Diamond Crystal) and freshly ground pepper

Steps:

  • Fresh Tomato Sauce: Heat oil in a medium straight-sided skillet over medium. Add garlic; cook until fragrant, about 30 seconds. Stir in tomatoes, 2 teaspoons salt, and 1/2 teaspoon pepper. Cook, stirring occasionally and breaking up tomato pieces with a wooden spoon, until tomatoes are soft, about 10 minutes. Remove from heat; let stand 10 minutes. Pass through the medium disk of a food mill. Sauce can be allowed to cool completely, then refrigerated in an airtight container up to 5 days. (Makes about 2 1/2 cups.)
  • Involtini: Trim and cut eggplants length-wise into 1/4-to-1/2-inch-thick slices. Place on a rimmed baking sheet fitted with a wire rack; season both sides with salt. Let stand 30 minutes.
  • Meanwhile, preheat oven to 375°F. Place currants in a small heatproof bowl and cover with boiling water. Let stand 10 minutes, then drain. Finely chop half of mozzarella and place in a bowl with currants, ricotta, feta, pine nuts, cinnamon, oregano, parsley, breadcrumbs, and egg. Season with salt and pepper; stir to combine.
  • Heat a grill or grill pan to medium-high. Pat eggplant slices dry with paper towels and brush both sides of each evenly with olive oil. Brush grates with vegetable oil and grill eggplant slices, turning occasionally, until charred in places and tender, about 3 minutes a side.
  • Transfer to a plate, piling slices on top of one another so that they continue to steam and soften. Let cool 15 minutes. Place 1 to 2 tablespoons filling at one short end of an eggplant slice. Roll up tightly to secure in a cigar shape. Repeat with remaining filling and eggplant slices.
  • Spread tomato sauce evenly in the bottom of a 9-by-12-inch gratin dish or 9-inch square baking dish. Arrange eggplant rolls snugly in an even layer, seam-sides down. Thinly slice remaining mozzarella and arrange over top.
  • Drizzle with olive oil and sprinkle with pepper. Bake until cheese has melted and eggplant is bubbly, about 30 minutes. Let cool slightly, then garnish with basil and serve with bread.

EGGPLANT (AUBERGINE) WITH GARLIC CREAM SAUCE



Eggplant (Aubergine) With Garlic Cream Sauce image

This is an extraordinary recipe. The sauce is made with only 60 cloves of garlic! I've been astounding guest with this dish since 1981. Be daring, discover how mild & delicious the garlic sauce taste. The recipe came from a cookbook called "Sunday Best". Eggplant is my favorite vegetable. I've collected over 500 eggplant recipes over the years. It's not diffucult.

Provided by ameatlanta

Categories     Savory Pies

Time 2h

Yield 6 serving(s)

Number Of Ingredients 16

2 medium eggplants, sliced 1/4 thick slices
1 tablespoon olive oil
1 medium onion, coursely chopped
2 (28 ounce) cans plum tomatoes, drained, and crushed by hand
1 tablespoon dried basil
1 teaspoon dried thyme
1 tablespoon dried oregano
1 bay leaf
salt and pepper
60 garlic cloves, i buy them already peeled
boiling water or vegetable stock, to cover
4 tablespoons butter
4 tablespoons flour
2 1/2 cups scalded milk
1 egg, room temperture
1/2-3/4 cup grated parmesan cheese

Steps:

  • Salt and sweat the eggplant pieces for 30 minutes.
  • Preheat oven 400 degrees.
  • Meanwhile, heat 1 Tb.
  • olive oil, saute onion until limp and golden.
  • Add rest of ingredients through salt& pepper.
  • Bring to boil, reduce heat and simmer, uncovered for 30 minutes, until sauce is thick and chunky.
  • Or use any tomato sauce you personally like.
  • Best if thick and chunky.
  • Boil the unpeeled garlic cloves in water to cover for 2 minutes.
  • Can skip, if your cloves are already peeled.
  • Drain, hit each clove lightly with mallet or flat side of large knife.
  • Peel.
  • Place in a small saucepan with stock to cover.
  • Simmer for about 45 minutes.
  • Replenish stock as needed.
  • Whirl garlic and stock in blender until pureed.
  • Set aside.
  • Rinse and drain eggplant of salt.
  • Brush a large baking sheet with 1/4 olive oil.
  • Place in oven until hot.
  • Place eggplant on hot pan.
  • Bake 25-30 minutes.
  • Check frequently, turn with tongs after 15 minutes, do not burn or allow to become crisp.
  • Looking for soft, golden, and cooked eggplant.
  • May need more oil.
  • Drain and blot off oil with paper towel.
  • Reduce oven to 350 degrees.
  • Heat 4 Tbs.
  • butter in heavy saucepan.
  • Whisk in flour.
  • Let roux cook over low heat, stirring constantly, for 3-4 minutes.
  • Whisk in hot scalded milk.
  • Cook gently, stirring frequently for 10-15 minutes.
  • Add salt and pepper to taste,.
  • and stir in garlic puree.
  • Remove from heat.
  • Beat egg.
  • Beat some of sauce into the egg to temper.
  • Beat egg into sauce.
  • Taste for seasoning.
  • Place half of tomato sauce on bottom of a 2quart pan.
  • Spread 1/2 tomato sauce on bottom, top with 1/2 eggplant slices, spread remaining tomato sauce over eggplant, top with remaining eggplant.
  • Pour the garlic cream sauce over all.
  • Sprinkle with grated Parmesan cheese.
  • Bake 45-60 minutes til golden brown and bubbling.
  • Can be vegan leave off cheese.

Nutrition Facts : Calories 367.3, Fat 18, SaturatedFat 9.4, Cholesterol 77.2, Sodium 266.5, Carbohydrate 42.4, Fiber 10.9, Sugar 12.6, Protein 14.6

FETTUCCINE WITH EGGPLANT AND TOMATO SAUCE



Fettuccine With Eggplant And Tomato Sauce image

Provided by Marian Burros

Categories     dinner, lunch, pastas, main course

Time 45m

Yield 2 servings

Number Of Ingredients 10

1 pound eggplant
Olive oil pan spray
1 large clove garlic
1 4-ounce onion or 3 ounces chopped onion (1 cup)
1 28-ounce can chopped or crushed tomatoes, no salt added
1 1/2 tablespoons tomato paste, no salt added
1 teaspoon capers
Fresh basil
8 ounces no-egg fettuccine
Freshly ground black pepper

Steps:

  • Bring water to boil in covered pot for fettuccine; turn on broiler; cover broiler pan with aluminum foil.
  • Wash eggplant and trim off ends. Slice eggplant into rounds 1/4-inch thick; arrange on a foil-covered pan and spray lightly with olive oil. Broil 2 to 3 inches from heat source for about 10 minutes. Don't let the slices burn.
  • Mince garlic; chop the whole onion.
  • Heat a nonstick pan and spray lightly with olive oil. Saute garlic and onion until onion begins to soften.
  • Add tomatoes, tomato paste and capers. Cook over high heat for 10 minutes or so.
  • Turn eggplant and spray the other side; continue to broil another 6 or 7 minutes.
  • Cook pasta according to package directions.
  • Wash, dry and chop basil to make 1 tablespoon. Stir into the tomatoes; season with freshly ground black pepper.
  • Remove eggplant from broiler and roughly cut it into large chunks; do not peel. Stir into the sauce. To serve, drain pasta and top with sauce.

Nutrition Facts : @context http, Calories 665, UnsaturatedFat 4 grams, Carbohydrate 136 grams, Fat 6 grams, Fiber 20 grams, Protein 25 grams, SaturatedFat 1 gram, Sodium 875 milligrams, Sugar 32 grams

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From theherbeevore.com


PASTA ALLA NORMA (EGGPLANT PASTA) - THE FLAVOURS OF KITCHEN
2022-07-26 Toss cubed eggplants in 2 tablespoons oil, ½ pepper, and 1 teaspoon of salt. Arrange seasoned eggplant cubes in a baking tray. You might have to divide in between two trays to avoid overcrowding. Bake it for 20 minutes, flip and bake again for 10-12 minutes. While the eggplants are in the oven, cook pasta al dente.
From theflavoursofkitchen.com


CREAMY EGGPLANT PASTA - COOKING MY DREAMS
2020-06-14 Drizzle a pan with oil and sauté the minced onion for a minute. Add the drained eggplant and sauté for 2-3 minutes more. Meanwhile, add more salt to the boiling water and toss the pasta in. Cook according to the packaging instructions, until al dente. Transfer the eggplant and onion in a blender, season with salt and pepper and add the ...
From cookingmydreams.com


CHICKEN, EGGPLANT & CREAMY TOMATO SAUCE | ALMOND BREEZE …
Dec 21, 2020 - Try our delicious Chicken with Eggplant and Creamy Tomato Sauce using Almond Breeze! Find the full recipe, nutritional information and ingredients list. Find the full recipe, nutritional information and ingredients list.
From pinterest.ca


EGGPLANT AND TOMATO PASTA SAUCE - HEALTHY PASTA ALLA NORMA …
2022-05-28 Eggplant Tomato Sauce. Heat up the pan and add one teaspoon of the olive oil. Sauté the eggplant over mediu-high heat for 5 minutes, tossing occasionally. Meanwhile, bring the water for the pasta to a boil and then cook the pasta al …
From julesbalancedrecipes.com


EGGPLANT CASSEROLE RECIPE | KITCHN
2022-07-21 Trim and slice 2 1/2 pounds eggplants crosswise into 1/4-inch thick rounds. Arrange the slices in a single layer on 2 rimmed baking sheets. Brush lightly on both sides with 1/4 cup of the olive oil and season all over with 1 teaspoon of …
From thekitchn.com


CREAMY SUMMER PASTA WITH EGGPLANT AND TOMATOES
2018-08-19 Cook for 8-10 minutes or until eggplant is soft and tender. Remove the garlic cloves from the pan and add the tomatoes and cook for 1 minute, then and add the yogurt, half of the feta, the basil, and the pasta. Stir and cook until feta is just starting to melt, about 1 minute.
From thehungrybites.com


EGGPLANT MEATBALLS IN TOMATO SAUCE (MEAT-FREE)
2021-01-23 Make the meatballs. Cut each end off of the eggplants and trim off the skin with a sharp knife. Cut the eggplant into 1 inch sized cubes and lay out evenly on a baking tray. Drizzle over 2-3 tablespoon of olive oil and toss the eggplant to coat it in oil. Bake for 15-20 minutes until slightly golden and cooked through.
From insidetherustickitchen.com


FRIED EGGPLANT WITH TOMATO SAUCE (Μελιτζάνες ... - MIA KOUPPA
2020-09-17 Fried eggplant with tomato sauce (Μελιτζάνες τηγανητές με σάλτσα ντομάτας ) September 17, 2020 March 27, 2022 ~ miakouppa. Thanks for sharing! Facebook 3.3K; Twitter; Pinterest 167; Home » Greek Recipes » Greek Mezes (Appetizers) » Fried eggplant with tomato sauce (Μελιτζάνες τηγανητές με σάλτσα ντομάτας ) An incredible ...
From miakouppa.com


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