Baked Eggplant Aubergine Italiano Food

CRISPY BAKED EGGPLANT (AUBERGINE)

Steps:

• Preheat oven to 375*.
• Slice eggplant very thin, no more than 1/4".
• Salt slices lightly and let them stand about 10 minutes.
• Then pat dry with paper towels.
• Beat the egg with milk in one bowl, combine wheat germ and herbs in another.
• Dip the eggplant slices in liquid, then dredge in wheat germ.
• Bake on oiled tray for 20-30 minutes until eggplant is crisp on outside.

BAKED EGGPLANT (AUBERGINE) ITALIANO

Steps:

• Preheat the broiler.
• Slice the eggplant thinly, place on a baking sheet, and brush both sides with olive oil.
• Broil until lightly browned, turning once, about 7 minutes per side.
• Preheat the oven to 350°F.
• Coat a 9x13-inch pan with cooking spray. Alternate layers of eggplant, garlic, basil, several spoonfuls of tomato sauce, mozzarella, adding pepper to taste. Repeat until all the ingredients have been used. Top with parmesan cheese.
• Bake for about 30 minutes until bubbly and light browned.

BAKED ZUCCHINI EGGPLANT (AUBERGINE) AND TOMATOES

Steps:

• Arrange vegetables in layers in a sprayed baking dish, making sure mushrooms are covered so they don't dry out.
• Combine remaining ingredients and pour over vegetables; cover with with release foil; Bake at 400 degrees for about 30 minutes, serve.

MEDITERRANEAN EGGPLANT (AUBERGINE) CAKES

Steps:

• Preheat oven to 375°F.
• Brush eggplant slices evenly with olive oil.
• Bake for 20 minutes until golden brown and tender.
• Remove from oven, and finely dice the eggplant slices.
• In a medium bowl, combine the chopped eggplant pieces with the garlic, egg whites, parmesan, feta, breadcrumbs, basil and parsley and green onions.
• Add the salt and pepper in quantities at your discretion.
• Mix everything well and place in the refrigerator 20min to firm up.
• (Note: add this stage you may adjust the mixture by adding more breadcrumbs if it does not hold well together).
• Divide the mixture into 6-8 equal portions, and shape into a flattened ball.
• Coat with flour.
• Fry the fritters in shallow oil for 2 mins on either side, till they are golden brown.
• Serve with a salad, lemon wedges and a yoghurt sauce to dip into, if preferred.

BAKED EGGPLANT (AUBERGINE), TOMATO & PASTA GRATIN

Steps:

• Heat the olive oil in a large saucepan.
• Add onion, garlic and saute until tender.
• Add tomatoes, tomato paste, basil and oregano and bring to a boil.
• Simmer 30 minutes until thick and season with salt and pepper.
• Heat more olive oil in a large skillet and fry the eggplant slices in batches until golden on both sides.
• Drain on paper towels.
• Toss cooked pasta with the tomato sauce.
• Grease an 8 cup gratin dish 9 x 9.
• Arrange ingredients as follows: 1/3 eggplant slices, 1/2 tomato/pasta mixture, 1/3 eggplant, half mozzarella slices, 1/2 half tomato/pasta, 1/3 eggplant, rest of cheese.
• Bake uncovered about 30 minutes.

MARTHA STEWART'S BAKED EGGPLANT (AUBERGINE) PARMESAN

Steps:

• Preheat oven to 375°F
• Brush 2 baking sheets with oil; set aside.
• In a wide, shallow bowl, whisk together eggs and 2 tablespoons water.
• In another bowl, combine breadcrumbs, 3/4 cup Parmesan, oregano, and basil; season with salt and pepper.
• Dip eggplant slices in egg mixture, letting excess drip off, then dredge in breadcrumb mixture, coating well; place on baking sheets.
• Bake until golden brown on bottom, 20 to 25 minutes.
• Turn slices; continue baking until browned on other side, 20 to 25 minutes more.
• Remove from oven; raise oven heat to 400°F.
• Spread 2 cups sauce in a 9-by-13-inch baking dish.
• Arrange half the eggplant in dish; cover with 2 cups sauce, then 1/2 cup mozzarella.
• Repeat with remaining eggplant, sauce, and mozzarella; sprinkle with remaining 2 tablespoons Parmesan.
• Bake until sauce is bubbling and cheese is melted, 15 to 20 minutes.
• Let stand 5 minutes before serving.
• Note: To make Chunky Tomato Sauce: In a medium saucepan, heat 1 tablespoon olive oil over medium heat.
• Cook 1 small diced onion and 2 minced garlic cloves, stirring frequently, until translucent, 2 to 4 minutes.
• Crush 2 cans whole tomatoes (28 ounces each) into pan; add 1/4 teaspoon dried oregano.
• Simmer, stirring occasionally, until thickened, 15 minutes.
• Season with salt and pepper.

EGGPLANT (AUBERGINE) CASSEROLE

Steps:

• Preheat oven to 180°C.
• Heat oil in saucepan.
• Sauté eggplant and onion until soft.
• Remove saucepan from heat and stir through margarine until melted.
• Add remainder of ingredients, and combine well.
• Transfer to a casserole dish, and bake until golden and bubbling, approx 45 minutes.

ITALIAN EGGPLANT (AUBERGINE)

Steps:

• Peel eggplant, cut in 1" cubes.
• Sprinkle with salt and let stand at room temperature for 30 minutes.
• Drain, dry with paper towles; sprinkle with flour.
• Toss to coat eggplant lightly.
• Heat oil in large skillet, add eggplant.
• Saute 3-4 minutes (Divide eggplant and oil; do half at a time if necessary).
• Melt butter in skillet over medium heat.
• Saute garlic 1 minute.
• Add tomatoes, celery salt, bay leaf, basil, salt, pepper and sugar.
• Bring to boiling.
• Reduce heat; simmer uncovered 10-12 minutes.
• Preheat oven to 400 degrees.
• Place eggplant in buttered 2-2 1/2 qt baking dish.
• Pour tomato mixture over eggplant.
• Sprinkle with cimbined crumbs and cheese.
• Bake 25 minutes.

ITALIAN EGGPLANT (AUBERGINE) TOFU BAKE

Steps:

• Preheat oven to 350 degrees.
• Saute onion and garlic in oil in a large oven proof skillet over medium heat.
• Add eggplant, tomato sauce, water, bouillon, Italian seasoning, and garlic powder.
• Bring to a boil.
• Reduce heat and simmer, covered, for 10 minutes.
• While eggplant is simmering mix tofu and eggs.
• When the eggplant has simmered for 10 minutes, stir in the tofu mixture.
• Sprinkle with grated parmesan cheese.
• Bake 35 minutes.

BAKED CREOLE EGGPLANT (AUBERGINE)

Steps:

• Boil eggplants until soft.
• Saute onion, chopped shrimp, and celery in butter or oil; combine with eggplant.
• Put in baking pan and sprinkle with bread crumbs or cracker crumbs.
• Bake approximately 30 minutes at 350°F.