Baked Angel Hair With Eggplant Aubergine Food

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BAKED EGGPLANT WITH MUSHROOM-TOMATO SAUCE



Baked Eggplant With Mushroom-Tomato Sauce image

Make and share this Baked Eggplant With Mushroom-Tomato Sauce recipe from Food.com.

Provided by annh53182

Categories     Low Cholesterol

Time 1h25m

Yield 3-4 serving(s)

Number Of Ingredients 14

1 eggplant, peeled and cut into 1/4-inch-thick slices (about 1 1/4 pounds)
cooking spray
1 teaspoon olive oil
1 cup onion, chopped
1 cup green pepper, chopped
1/2 teaspoon dried chili pepper flakes
1/2 teaspoon dried Italian seasoning
1/4 teaspoon salt
2 garlic cloves, chopped
8 ounces mushrooms, sliced
1/4 teaspoon black pepper, divided
1 (8 ounce) can no-salt-added tomato sauce, divided
2/3 cup part-skim mozzarella cheese, divided (shredded)
1/4 cup parmesan cheese (grated)

Steps:

  • Salt eggplant slices and place in colander on top of a plate. After 30 minutes, rinse eggplant thoroughly and pat down with paper towels.
  • Preheat broiler.
  • Arrange the eggplant slices on a baking sheet coated with cooking spray; broil 3-4 minutes on each side or until lightly browned.
  • Preheat oven to 375°.
  • Heat olive oil in a large nonstick skillet over medium heat; add onion and next 6 ingredients (onion through mushrooms). Cover and cook 7 minutes or until tender, stirring mixture occasionally. Increase heat to medium-high; uncover and cook for 2-4 minutes or until liquid evaporates.
  • Spread half of mushroom mixture in bottom of a 1 1/2-quart round baking dish coated with cooking spray. Arrange half of eggplant slices over mushroom mixture; sprinkle with 1/8 teaspoon pepper. Top with 1/2 cup tomato sauce and 1/3 cup mozzarella. Spread remaining mushroom mixture over mozzarella; top with remaining eggplant slices. Sprinkle with 1/8 teaspoon pepper; top with remaining tomato sauce. Cover and bake at 375° for 1 hour. Sprinkle with 1/3 cup mozzarella and Parmesan. Bake, uncovered, 5 minutes or until cheese melts. Let stand 10 minutes.

Nutrition Facts : Calories 294.7, Fat 12.8, SaturatedFat 6.9, Cholesterol 39.6, Sodium 652.1, Carbohydrate 27.1, Fiber 8.8, Sugar 12.2, Protein 21.4

EGGPLANT AND DICED TOMATOES OVER ANGEL HAIR



Eggplant and Diced Tomatoes over Angel Hair image

Make and share this Eggplant and Diced Tomatoes over Angel Hair recipe from Food.com.

Provided by Jakudenise

Categories     Spaghetti

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 9

1 medium eggplant
1 (14 1/2 ounce) can diced tomatoes
fresh parsley (about 1 1/2 tablespoons dried)
6 -7 leaves fresh basil (about 1 1/2 tablespoons dried)
2 -3 tablespoons olive oil
salt and pepper
garlic powder
1 lb whole wheat angel hair pasta
grated cheese, is optional and must be counted (optional)

Steps:

  • Preheat oven to 350.
  • Coat a 13X9 inch pan with olive oil. Cube a medium sized eggplant and add to the pan. Add the diced tomatoes, parsley, basil, salt, pepper and garlic powder (and grated cheese if preferred). Stir to coat. Cover with aluminum foil and bake for about 1 hour.
  • Toss over angel hair pasta or thin spaghetti.

Nutrition Facts : Calories 514.1, Fat 8.8, SaturatedFat 1.3, Sodium 235, Carbohydrate 99.4, Fiber 6.1, Sugar 7, Protein 18.8

ANGEL HAIR WITH SPICY EGGPLANT SAUCE



Angel Hair with Spicy Eggplant Sauce image

This is a recipe I got from Womans World diet club. It can be made with any kind of pasta, we just happen to prefer angel hair. This is a real tasty, healthy dish. Hope you enjoy.

Provided by Boca Pat

Categories     Vegetable

Time 25m

Yield 4 serving(s)

Number Of Ingredients 7

8 ounces uncooked angel hair pasta
1 lb eggplant, peeled and cubed (about 3 cups)
1 (14 1/2 ounce) can Italian-style stewed tomatoes
1 (8 ounce) can tomato sauce
1/2 cup red wine
1/2 teaspoon crushed red pepper flakes
2 tablespoons chopped fresh parsley

Steps:

  • Heat eggplant, tomatoes, tomato sauce, wine and red pepper to boiling in skillet; reduce haat to low; simmer uncovered about 15 minutes or until eggplant is tender.
  • Stir in parsley.
  • Cook and drain pasta.
  • Serve eggplant sauce over pasta.

Nutrition Facts : Calories 313, Fat 1.4, SaturatedFat 0.2, Sodium 562.2, Carbohydrate 61.4, Fiber 7.8, Sugar 11.4, Protein 10.5

EASY EGGPLANT (AUBERGINE) PARMESAN



Easy Eggplant (Aubergine) Parmesan image

This is a quick and easy meal my family loves! Never any leftovers! This recipe can easily be doubled.

Provided by Kathy in Fla

Categories     Vegetable

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 7

1 large eggplant
1/2 cup Italian breadcrumbs
1/8-1/4 cup of grated parmesan cheese
1 (26 ounce) jar spaghetti sauce
2 eggs (beaten)
1 cup shredded mozzarella cheese
salt and pepper

Steps:

  • Slice eggplant into 1/4 inch slices.
  • Salt and pepper.
  • Dip in beaten egg.
  • Dredge in bread crumbs mixed with parmesan cheese.
  • Fry till golden brown.
  • Place in baking dish.
  • Pour spaghetti sauce over top.
  • Top with mozzarella cheese.
  • Bake at 350 for about 30 minutes.
  • Serve over angel hair pasta and with a salad.

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