HALLOUMI AND EGGPLANT (AUBERGINE) STACK
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
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
CHEESY EGGPLANT (AUBERGINE) PESTO STACKS
I found this recipe on the internet somewhere, but have tweaked it a bit. Eggplant is one of my favorite vegetables, but I haven't found all that many recipes where it is allowed to take center stage; it is usually buried under so many other ingredients and flavors. This recipe is also a nice way to use up left-over pesto. Preparation time is mainly standing time for the eggplant as it drains its bitter juices.
Provided by FlemishMinx
Categories Vegetable
Time 35m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Pre-heat oven at 375°F, and oil a shallow baking pan.
- Cut the eggplant crosswise into 12 1/3 inch thick slices, discarding the ends.
- Arrange in one layer on paper towels.
- Sprinkle both sides of slices evenly with salt and cover with another layer of paper towels.
- Let eggplant stand 30 minutes.
- Rinse salt off, and pat dry with paper toweling.
- Arrange 4 eggplant slices in one layer in pan and spread each slice evenly with 1 teaspoon pesto.
- Sprinkle 2 tablespoons mozzarella evenly over pesto on each slice.
- Continue to layer remaining eggplant slices, pesto, and mozzarella in the same way.
- Sprinkle 1 Tablespoon parmesan or romano evenly over each stack and bake in middle of oven until eggplant is tender, 20 to 25 minutes.
ROASTED EGGPLANT AND TOMATO STACKS
Provided by Michael Chiarello : Food Network
Categories appetizer
Time 1h45m
Yield 8 servings
Number Of Ingredients 8
Steps:
- In a large bowl toss the eggplant slices with 1/4 cup kosher salt. Using your fingertips, evenly distribute the salt on both sides of each slice. Place the eggplant in a colander set over a large bowl or sheet pan to catch juices. Set aside for 1 to 2 hours.
- Preheat oven to 450 degrees F. Line two 18 by 13-inch baking sheets with heavy-duty foil.
- Rinse the eggplant under cold water and dry thoroughly with paper towels.
- Arrange the eggplant slices in a single layer on one baking sheet. Brush olive oil on 1 side. Brush with balsamic vinegar and sprinkle with freshly ground pepper.
- Drizzle the other pan with 2 tablespoons olive oil. Arrange the tomato slices in a single layer, season with salt and pepper, then sprinkle with the minced garlic.
- Roast the tomatoe slices until they are very soft and just beginning to brown, 10 to 15 minutes, without turning. Bake the eggplant slices until they are tender and well browned, 20 to 30 minutes, without turning. Let the tomato and eggplant slices cool until you can handle them with your fingers.
- Make a short stack starting with eggplant on the bottom, 1 slice mozzarella, and then tomato. Top with another piece of eggplant. Warm stacks in the oven until mozzarella lightly melts. Drizzle with olive oil and serve.
EGGPLANT (AUBERGINE) PARMESAN STACKS
These quick stacks of roasted eggplant slices and purchased polenta makes this dish easy to prepare. Serve with a salad and French bread or bread sticks.
Provided by Barb G.
Categories Grains
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Rinse eggplant and trim off and discard both ends.
- Cut eggplant crosswise into 8 equally thick slices.
- Cut Polenta crosswise into 8 equal rounds.
- Lightly coat a 14- by 17-inch baking sheet with olive oil spray or brush with olive oil.
- Arrange eggplant and polenta slices in a single layer on sheet.
- Lightly coat slices with more olive oil.
- Bake in a 425 degree regular or convection oven until eggplant is soft when pressed and polenta is heated through, 20 to 25 minutes.
- Meanwhile, in a 8-to 10 inch nonstick frying pan over medium-high heat, stir onion, garlic, and basil occasionally until onoin is lightly browned, 4 to 5 minutes.
- Add tomato puree and 1/4 cup water; simmer uncovered, stirring occasionally, until flavors are blended, 5 to 10 minutes.
- Add salt and pepper to taste.
- Cover and keep warm over low heat,stirring occasionally,until eggplant is done.
- When eggplant is soft, sprinkle mozzarella and Parmesan cheeses equally over eggplant and polenta.
- Return to oven and bake until cheese is melted, about 2 minutes.
- On each of 4 dinner plates, place 1 slice eggplant (use larges sizes first) and drizzle with 1 tablespoon sauce; top with 1 slice polenta and 1 tablespoon sauce, Repeat until all slices are used.
- If desired garnish with rosemary sprigs.
- Spoon remaining sauce around base of eggplant stacks, Serve.
LAMB AND EGGPLANT (AUBERGINE) STACK
A magazine find. I altered the amount of cinnamon and cumin to suit our tastes. Remember our Aussie tablespoons contain 4 teaspoons.
Provided by JustJanS
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Heat 1 tablespoon of the oil in a pan and cook the onion until soft. Remove from pan.
- Heat the remaining oil and cook meat and spices until well browned-breaking the lumps up with a wooden spoon. This will take about 10 minutes.
- Remove from the heat and stir in the herbs, pine nuts, currants, lemon juice and onion, keep warm.
- Heat a chargrill pan until hot. Slice each eggplant lengthways into thin slices-you will need 12 slices in total.
- Brush the slices with oil and season with salt and pepper. Chargrill on both sides.
- Place a slice of eggplant on each plate and top with some of the lamb mixture, then a second eggplant slice. Repeat teo make a second layer.
- Crumble cheese over the stack and serve with lemon wedges and a sprinkle of parsley and or mint.
Nutrition Facts : Calories 760.4, Fat 59.3, SaturatedFat 18.8, Cholesterol 113.5, Sodium 365.4, Carbohydrate 31.7, Fiber 12.2, Sugar 15.8, Protein 31.6
EGGPLANT PARMESAN STACKS
Everyone loves these stacks of eggplant layered with mozzarella and Parmesan cheese and tomato sauce.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees. Season eggplant with salt. Heat 1 cup oil (about 1/4 inch) in a large skillet over medium-high heat. Working in batches, so as to not crowd the skillet, fry eggplant rounds, turning once, until soft and pale golden, 1 to 1 1/2 minutes per side. Drain on paper towels.
- Heat remaining 3 tablespoons oil in a large skillet over medium-high heat. Add garlic, and cook 20 seconds (do not let brown). Add tomatoes and 1 teaspoon salt. Cook, stirring frequently, until tomatoes break down and are soft, 10 to 15 minutes. Stir in oregano and basil. (Alternatively, stir oregano and basil into 1 1/4 cups Freezable Tomato Sauce Base.)
- Place 6 slices of eggplant on a rimmed baking sheet. Top each slice with 1 tablespoon sauce and a few pieces of mozzarella, and sprinkle with 2 teaspoons Parmesan. Repeat layering twice.
- Bake until heated through and cheese is bubbling, about 12 minutes. Serve immediately, garnished with oregano and Parmesan shavings.
GRILLED EGGPLANT STACKS
A recipe I found in Cooking Light July 2007 I wanted to save and try out. I loooove eggplant and this sounds divine!
Provided by Cynna
Categories Lunch/Snacks
Time 35m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Place eggplant slices in colander; sprinkle evenly with 1/2 tsp salt.
- Let stand 10 minutes and then rinse slices thoroughly; dry with paper towels.
- Combine vinegar, wine, and sugar in a small saucepan over medium heat; bring to a boil.
- Reduce heat and simmer until reduced to about 1/4 cup (8 minutes).
- Prepare grill.
- Trim ends from the zucchini and yellow squash; slice length-wise into 4, 1/4-inch strips.
- Flatten pepper pieces with hand.
- Brush vegetables with olive oil then sprinkle with remaining salt and pepper.
- Place pepper pieces skin side down, eggplant, zucchini and squash on grill rack.
- Grill 8 minutes or until tender turning once.
- Combine cheese with basil and oregano.
- To assemble stack, place 1 eggplant slice on plate.
- Top with 1/4 of the cheese mixture lay one strip of squash and one strip zucchini side by side.
- Drizzle with 1.5 tsp balsamic mixture. Then place 1 piece of pepper and top with another eggplant slice.
- Repeat procedure with remaining vegetables, cheese, and sauce.
- Let stand 5 minutes before serving.
Nutrition Facts : Calories 84.7, Fat 1.6, SaturatedFat 0.2, Sodium 447.1, Carbohydrate 15.1, Fiber 5.6, Sugar 8.8, Protein 2.4
EGGPLANT STACKS
Make and share this Eggplant Stacks recipe from Food.com.
Provided by Mommy Diva
Categories Lunch/Snacks
Time 17m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Lay the eggplant slices on a sheet pan; lightly sprinkle with salt and pepper.
- Mix together the olive oil, balsamic vinegar and lemon juice, and lightly brush the eggplant slices.
- Heat the broiler or grill pan, or low gas grill. Grill or broil the eggplant, turning over occasionally, until eggplant is very tender, 6 to 10 minutes; do not let them burn. Cook low and slow for sweetness. Remove and reserve.
- Preheat oven to 350 degrees.
- On baking pan, arrange 4 of the largest eggplant rounds side by side and spread each with thin layer of pesto, then top each with largest tomato rounds. Season tomatoes with salt and pepper, and top each with about 1 tablespoon feta and a pinch of chopped basil. Continue to layer, ending with cheese.
- Bake in the oven (or on the grill) until cheese begins to melt, about 3 to 4 minutes. Garnish with fresh lemons.
Nutrition Facts : Calories 382, Fat 24.7, SaturatedFat 9.1, Cholesterol 41.7, Sodium 539.7, Carbohydrate 36, Fiber 18.5, Sugar 15.9, Protein 12.8
CRISPY EGGPLANT PARMESAN STACKS
Eggplant rounds are breaded and baked, then stacked and layered with Ragu® Old World Style® Traditional Sauce and mozzarella cheese, then baked again until hot and cheese has melted.
Provided by RAGÚ®
Categories Trusted Brands: Recipes and Tips Ragu®
Time 1h
Yield 9
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Sprinkle both sides of eggplant rounds generously with salt; place on baking sheet for 15 minutes to draw out moisture. Use paper towels to blot moisture from each side of the eggplant slices. Sprinkle lightly with salt and pepper.
- Whisk eggs in a shallow bowl. Place panko bread crumbs in a second bowl. Dip each side of the eggplant slices in the whisked eggs, then press into the panko crumbs to coat each side. Place slices on a cooling rack on a baking sheet.
- Spray the tops of eggplant generously with cooking spray. Bake 8 minutes in preheated oven. Turn each slice, and spray the other side with cooking spray. Bake an additional 8 to 10 minutes. Remove from oven and let cool slightly.
- Reduce oven temperature to 350 degrees (175 degrees C).
- To make the stacks: Cover a baking sheet with parchment paper. Place a large slice of eggplant on the parchment. Top with a spoonful of Ragu® Old World Style® Traditional Sauce and a slice of mozzarella. Place another slice of eggplant on the first; repeat the layering process until you have about 5 or 6 slices in a stack. Top with a generous layer of parmesan cheese.
- Bake stacks until the cheese has melted, 10 to 15 minutes. Remove from oven and let cool for a few minutes. Serve warm.
Nutrition Facts : Calories 397 calories, Carbohydrate 49.9 g, Cholesterol 122.3 mg, Fat 16 g, Fiber 9.9 g, Protein 26.1 g, SaturatedFat 7.8 g, Sodium 1261.9 mg, Sugar 4.3 g
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