ROASTED EGGPLANT PARMESAN
Steps:
- Preheat the oven to 400 degrees F and arrange three racks evenly spaced.
- Lay the eggplant in one layer on three sheet pans and brush both sides with olive oil, using all the oil. Sprinkle with the oregano, crushing it lightly in your hands, then sprinkle with 1 1/2 tablespoons salt and 1 1/2 teaspoons pepper. Bake for 15 minutes. Turn the slices and rotate the pans in the oven and bake for another 10 minutes, until tender. Leave the oven at 400 degrees F.
- In a 10 by 14 by 2-inch ceramic baking dish, spread a third of the marinara sauce. Arrange a third of the eggplant on top in one layer. Scatter a third of the basil, a third of the mozzarella, a third of the goat cheese, and a third of the Parmesan on top. Repeat twice, starting with the marinara and ending with the Parmesan, making sure each layer is evenly distributed.
- For the topping, place the bread crumbs, garlic, and basil in a food processor and pulse to combine. Add the 1/4 cup olive oil and 1 teaspoon salt and pulse to moisten the crumbs. Sprinkle the mixture evenly over the dish.
- Bake for 45 to 50 minutes, until bubbling and golden brown. Allow to sit at room temperature for 10 minutes before serving.
CHEESY BAKED EGGPLANT
This is a very cheesy and easy to make baked eggplant dish with an Italian flair. An excellent alternative to a pasta dish.
Provided by Julie3333
Categories Fruits and Vegetables Vegetables Eggplant
Time 1h
Yield 6
Number Of Ingredients 13
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.
Nutrition Facts : Calories 244.1 calories, Carbohydrate 15.4 g, Cholesterol 20.7 mg, Fat 16.1 g, Fiber 5.4 g, Protein 11.7 g, SaturatedFat 5.1 g, Sodium 447.9 mg, Sugar 6.7 g
ROASTED EGGPLANT AND MYZITHRA CHEESE PUREE
Steps:
- Preheat broiler. Place eggplant on a baking sheet and broil, turning occasionally, until charred all over and softened, about 40 minutes. Set aside to cool slightly.
- When cool enough to handle, peel eggplant and roughly chop, reserving liquid, transfer to a bowl. Saute garlic in olive oil in a saute pan. Mix in remaining ingredients with eggplant and season to taste with salt and pepper. Serve warm with slices of lamb, heating puree in a small saucepan if necessary.
ROASTED EGGPLANT SANDWICHES
Roasted eggplant on a whole grain roll with fresh tomatoes, basil, and Boursin® cheese.
Provided by Brittney Tun
Categories Main Dish Recipes Sandwich Recipes
Time 30m
Yield 2
Number Of Ingredients 8
Steps:
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Brush olive oil over both sides of each eggplant slice. Arrange eggplant slices onto a baking sheet.
- Cook eggplant slices under the broiler until tender and lightly browned, about 5 minutes per side.
- Toast split rolls under the broiler, cut sides up, until lightly browned, 2 to 3 minutes.
- Stir yogurt, cheese, and garlic together in a small bowl until smooth; spread onto the rolls. Divide eggplant slices between the rolls; add tomato slices and basil to complete sandwiches.
Nutrition Facts : Calories 388.7 calories, Carbohydrate 51 g, Cholesterol 14.4 mg, Fat 16.8 g, Fiber 8.3 g, Protein 10.7 g, SaturatedFat 5.4 g, Sodium 487.1 mg, Sugar 8.6 g
ROASTED EGGPLANT SPREAD
Roasted eggplant with garlic & cheese creates a wonderful combination of savory flavors. Spread it on crusty bread or pita chips, or serve with crudites. Simple and delicious.
Provided by TerriD.
Categories Spreads
Time 50m
Yield 3 cups
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees F.
- Lightly grease baking sheet.
- Cut eggplant in half lengthwise.
- Place cut side down in baking sheet and bake about 40 minutes.
- Cool and remove skin.
- Using a food processor, puree eggplant, cream cheese, grated cheese and garlic until smooth.
- Add oil in stream until smooth.
Nutrition Facts : Calories 750.2, Fat 71.5, SaturatedFat 25.4, Cholesterol 107.4, Sodium 611.9, Carbohydrate 17.6, Fiber 6.3, Sugar 6.8, Protein 13.9
ROAST EGGPLANT WITH CHEESE
Another great vegetarian cheese recipe, this time using eggplant. This vegetable tastes great and lowers your cholesterol, so there's no excuse not to give this recipe a go!
Provided by English_Rose
Categories Cheese
Time 1h
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375°F Score the cut sides of the eggplant in a criss-cross pattern with a sharp knife. Drizzle with the olive oil and bake in the oven for 30 minutes or until tender. Remove from the oven and leave to cool.
- Carefully scoop out the flesh from the eggplants without damaging the skins. Finely chop the flesh and put into a bowl. Mix together with the tahini, garlic, spices, thyme, lemon juice and seasoning.
- Fold in the goat cheese and cherry tomatoes and spoon back into the eggplant skins.
- Place on a baking tray and scatter the cheese over the top. Bake in the oven for 12-15 minutes until the cheese is golden and bubbling. Serve immediately with rice and salad.
Nutrition Facts : Calories 513, Fat 36.7, SaturatedFat 13.3, Cholesterol 39.2, Sodium 279.6, Carbohydrate 35.4, Fiber 17.9, Sugar 13.4, Protein 18.7
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