Eggplant Squash Surprise Recipes

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EGGPLANT AND SQUASH ALLA PARMIGIANA



Eggplant and Squash alla Parmigiana image

This parmigiana is well suited to red wine and the brisk weather of late September, when eggplant, zucchini and summer squash are still in the farmers' market. The dish can be prepared in advance and reheated.

Provided by Florence Fabricant

Categories     dinner, lunch, pastas, main course

Time 2h

Yield 6 servings

Number Of Ingredients 14

1 medium-size eggplant, about 12 ounces
1 medium-size zucchini
1 medium-size yellow squash
Salt
1/2 cup extra-virgin olive oil, approximately
1/2 cup finely chopped red onion
1 clove garlic, minced
1 14-ounce can San Marzano tomatoes
Ground black pepper
1 bay leaf
1/2 cup flour
2 ounces lightly salted mozzarella, shredded
1/3 cup grated Parmigiano-Reggiano
1/4 cup chopped flat-leaf parsley leaves

Steps:

  • Trim the stems from the eggplant and squash. Slice the vegetables lengthwise, no more than 1/4-inch thick. Spread the slices on one or more cooling racks, dust with salt on both sides and let sit for 30 minutes.
  • Heat 1 tablespoon of the oil in a 2-quart saucepan. Add the onion and garlic and sauté on low until translucent, about 10 minutes. Increase the heat to medium, add the tomatoes, pepper and bay leaf and cook, breaking up the tomatoes, a few minutes. Reduce heat and simmer the sauce for 20 minutes more. Remove bay leaf and check seasoning.
  • Rinse eggplant and squash slices and pat them dry. Dredge lightly with flour. Heat 3 to 4 tablespoons oil in a large skillet. Fry the eggplant and squash until lightly browned, in several shifts, placing fried slices on paper towel to drain.
  • Heat oven to 350 degrees. Brush a 10-inch glass pie plate with oil. Spread a very thin layer of the tomato sauce in the pie plate. Add a layer of the eggplant, cutting slices to fit if necessary. Try to arrange them like spokes of a wheel. Spread a little more sauce over them, then the squash slices, then the mozzarella and another layer of eggplant. Finish with the remaining sauce, the Parmigiano-Reggiano and the parsley.
  • Bake about 30 minutes, until bubbling and lightly browned on top. Let rest 10 minutes before serving.

Nutrition Facts : @context http, Calories 317, UnsaturatedFat 17 grams, Carbohydrate 24 grams, Fat 22 grams, Fiber 4 grams, Protein 8 grams, SaturatedFat 5 grams, Sodium 672 milligrams, Sugar 5 grams

EGGPLANT, YELLOW SQUASH AND TOMATO CASINO



Eggplant, Yellow Squash and Tomato Casino image

Provided by Food Network

Categories     side-dish

Time 27m

Yield 6 servings

Number Of Ingredients 12

2 small eggplants
2 pieces yellow squash, small to medium size
4 Roma tomatoes
Kosher salt
Freshly ground black pepper
Garlic powder
2 tablespoons real bacon bits
1 tablespoon red bell pepper, small diced
1 tablespoon green bell peppers, small diced
1 tablespoon red onion, small diced
3/4 cup grated Parmesan
2 tablespoons extra-virgin olive oil

Steps:

  • Preheat oven to 350 degrees F.
  • Cut off ends and slice in half lengthwise both the eggplants and yellow squash. Lay cut side up and close together on a small greased sheet pan. Then cut the tops and a very small piece of the bottom off the Roma tomatoes and stand them up with the squash.
  • Sprinkle liberally with salt, pepper, garlic powder, bacon bits, peppers, and onions.
  • Next, carefully pile high the Parmesan over every piece, drizzle with olive oil, and bake for about 12 minutes, or until they start to turn golden brown. Serve immediately.

Nutrition Facts : Calories 165 calorie, Fat 9 grams, SaturatedFat 3 grams, Carbohydrate 15 grams, Fiber 6 grams

TOMATO, SQUASH AND EGGPLANT GRATIN



Tomato, Squash and Eggplant Gratin image

This is one of the simplest Provençal gratins, a dish that takes a little bit of time to assemble, then bakes on its own for 1 1/2 hours. It tastes best the day after it's made.

Provided by Martha Rose Shulman

Categories     side dish

Time 2h

Yield 6 servings

Number Of Ingredients 8

2 pounds ripe, firm tomatoes, round or Roma, sliced thin
1 red torpedo onion, sliced thin
1/2 to 3/4 pound zucchini, preferably mixed green and yellow, sliced thin
1 long, thin eggplant, sliced thin (if all you can find is a bulbous eggplant, cut in half or in quarters and slice it thin)
Salt and freshly ground pepper
1/4 cup extra virgin olive oil
2 teaspoons chopped fresh rosemary, plus a few sprigs
2 teaspoon fresh thyme leaves, plus a few sprigs

Steps:

  • Preheat the oven to 375 degrees. Oil a 2-quart rectangular or oval baking dish.
  • Combine the vegetables in a large bowl and season with salt and pepper. Add the olive oil, chopped rosemary and thyme leaves and toss gently.
  • Arrange the vegetables in rows in the baking dish in this order: tomato slice, eggplant slice, tomato slice, squash slice, onion slice, tomato slice, eggplant slice, tomato slice, etc. Each slice of eggplant should have a tomato slice on either side. The vegetables should not be lying flat; they should be arranged in the dish as if you had stacked them, then lay the whole stack in the dish, all of the rounds slanting slightly to one side. Insert the herb sprigs into the dish. Pour any juice left in the bowl on top. Cover tightly with foil.
  • Place in the oven and bake 1 hour. Remove the foil and continue to bake for another 30 minutes, until the vegetables are thoroughly tender and lightly colored on the edges.

Nutrition Facts : @context http, Calories 128, UnsaturatedFat 8 grams, Carbohydrate 10 grams, Fat 10 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 565 milligrams, Sugar 6 grams

BRANDON'S SQUASH SURPRISE



Brandon's Squash Surprise image

Mashed delicata squash that is so yummy you'll think you were eating mashed sweet potatoes!

Provided by HILLARYA

Categories     Side Dish     Vegetables     Squash

Time 25m

Yield 4

Number Of Ingredients 5

2 medium delicata squash, halved and seeded
2 tablespoons honey
1 tablespoon dark brown sugar
2 teaspoons ground cinnamon
½ teaspoon allspice

Steps:

  • Place squash in a large saucepan with enough water to cover. Bring to a boil, and cook 10 minutes or until tender. Drain, and cool slightly. When cool enough, remove the skin.
  • Transfer squash to a medium bowl. Mix in the honey, dark brown sugar, cinnamon, and allspice. Mash together thoroughly, and serve warm.

Nutrition Facts : Calories 137 calories, Carbohydrate 36 g, Fat 0.3 g, Fiber 4.4 g, Protein 1.9 g, Sodium 8.3 mg, Sugar 16.7 g

EGGPLANT AND SQUASH CURRY



Eggplant and Squash Curry image

Provided by Rachael Ray : Food Network

Time 2h30m

Yield 4 to 6 servings

Number Of Ingredients 18

3 to 4 plum tomatoes OR 1 (14-ounce) can diced tomatoes or stewed tomatoes
1 to 1 1/4 pounds peeled kuri, pumpkin or butternut squash, cut into bite-size pieces
2 tablespoons extra-virgin olive oil, plus more for drizzling
Salt and freshly ground black pepper
Freshly grated nutmeg
3 mild red frying peppers or 2 small red bell peppers, seeded and quartered lengthwise then thinly sliced
2 small onions or 1 large, quartered lengthwise and thinly sliced
4 cloves garlic, sliced
1 (1-inch) piece fresh gingerroot, peeled and grated
1 small firm eggplant, diced into bite-size pieces (1 to 1 1/4 pounds)
2 tablespoons West Indian curry powder* (a couple of scant palmfuls)
1 tablespoon chile powder (a palmful)
1 teaspoon ground cardamom (1/3 palmful)
1/2 cup mango chutney, plus some more to pass at table
2 cups chicken stock
Red rice, cooked according to package directions, or brown rice
Zest and juice of 1 lime or Kaffir lime leaves
1 bunch scallions, thinly sliced on an angle

Steps:

  • For fresh tomatoes:
  • Score the skins with a sharp knife in an X on the bottom of each tomato. Place the tomatoes in boiling water for 30 seconds, then transfer to ice water bath to cool. Peel, halve, and slice tomatoes, and reserve.
  • Preheat the oven to 425 degrees F.
  • Toss the squash with a drizzle of extra-virgin olive oil and season with salt, pepper, and nutmeg. Arrange the squash on a baking sheet and roast 25 to 30 minutes, until tender and brown at edges.
  • Heat 2 tablespoons extra-virgin olive oil in a large skillet with tight fitting lid. Add the peppers, onions, garlic, ginger, and season with salt and pepper, sweat out the vegetables a few minutes then add the eggplant, curry, chile powder, and cardamom. Stir to toast and combine, then cover the pot and cook 12 to 15 minutes, stirring occasionally, until eggplant is tender. Stir in the roast squash, tomatoes, chutney, and stock. Cool and store for make-ahead meal.
  • If serving immediately, start the rice a few minutes after the squash goes into the oven. Otherwise, reheat the curry over medium heat, stirring occasionally, 15 minutes after you start cooking the rice. To prepare the rice, follow package directions adding lime zest or leaves to water before rice, add the scallions to the rice and lime juice when the rice is done and you fluff with fork.
  • Serve curry on bed of lime and green onion rice with extra chutney for mixing in.

EGGPLANT (AUBERGINE) -SQUASH CASSEROLE



Eggplant (Aubergine) -Squash Casserole image

Make and share this Eggplant (Aubergine) -Squash Casserole recipe from Food.com.

Provided by Wise1

Categories     Low Protein

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 14

6 cups eggplants, cut into 1 inch cubes
4 cups yellow squash, cut into 1 inch cubes
4 tablespoons margarine
1 cup onion, fine diced
1 cup bell pepper, fine diced
1/2 cup celery, fine diced
1 teaspoon garlic, minced
1 teaspoon salt
1/2 teaspoon black pepper
1/4 cup plain flour
1/2 cup light cream
2 tablespoons grated parmesan cheese
1/2 cup canned sliced mushrooms, drained
1 cup Italian seasoned breadcrumbs

Steps:

  • Parboil eggplant and squash for two minutes, drain and set aside.
  • Heat margarine in sauce pan.
  • Saute onion, bell pepper and celery for 5 minutes.
  • Add garlic, cook 2 minutes more.
  • Add salt black pepper and flour.
  • Stir until flour is absorbed.
  • Stir in the cream and cheese.
  • Remove from heat.
  • Add mushrooms to the eggplant-squash mixture.
  • Stir in the cream mixture.
  • Turn into a lightly buttered 2 quart baking dish.
  • Bake at 350 degrees for 30 minutes.
  • Sprinkle evenly with bread crumbs and bake another 15 minutes or until browned.
  • Makes 8 servings.

EASY EGGPLANT DISH



Easy Eggplant Dish image

Eggplant and yellow squash are combined with onions, bread crumbs and green chiles, and baked with a cheesy cracker crust.

Provided by sal

Categories     Side Dish     Casseroles

Time 50m

Yield 6

Number Of Ingredients 8

1 eggplant, diced
1 yellow squash, peeled and diced
1 cup chopped onions
1 cup dry bread crumbs
1 tablespoon butter
⅛ cup canned sliced green chiles
⅓ cup crushed buttery round crackers
½ cup shredded mozzarella cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Bring a large pot of salted water to a boil. Add eggplant and squash and cook until tender but still firm, about 10 minutes. Drain and cool.
  • In a 2 quart casserole dish combine eggplant, squash, onions, bread crumbs, butter and chiles. Sprinkle crushed crackers and cheese over the top.
  • Bake in preheated oven for 30 minutes.

Nutrition Facts : Calories 176.8 calories, Carbohydrate 26.6 g, Cholesterol 11.1 mg, Fat 5.7 g, Fiber 4 g, Protein 6.3 g, SaturatedFat 2.6 g, Sodium 269.1 mg, Sugar 6.6 g

EGGPLANT-SQUASH SURPRISE



Eggplant-Squash Surprise image

This is a surprise because it tasted so good... lol I had an eggplant that needed to be used so I came up with this number and thought it was worth sharing. I liked it and it was nice to have eggplant in another way rather than parm or casserole... I hope you like it.

Provided by rusted_essence

Categories     Vegetable

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 14

1 large eggplant
1 large yellow squash
1 (8 ounce) can tomato sauce
4 ounces water
1 (10 ounce) can Rotel Tomatoes
1 medium onion
4 tablespoons extra virgin olive oil
rosemary, and
ginger, blend
kosher salt
black pepper
italian seasoning
5 -8 garlic cloves
1 tablespoon mead (we were drinkin some and richard poured a little in, lol) (optional)

Steps:

  • heat skillet to med.
  • pour oil in and spread about.
  • chop onion and garlic and quarter eggplant and squash coins that are about 1/4 inch thick.
  • add onion, eggplant and squash.
  • season to taste with salt and pepper.
  • add tomato sauce and rotel and about half a can of water.
  • season with italian seasoning, stir.
  • add garlic, stir.
  • you can add the meade now as well, we had Bunratty meade, or add whatever is in your glass just a dash will do.
  • bring to a boil let simmer covered until all is cooked through.
  • ENJOY!

Nutrition Facts : Calories 211.9, Fat 14.1, SaturatedFat 2, Sodium 614.5, Carbohydrate 21.5, Fiber 6.9, Sugar 8.3, Protein 4.1

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