CHEESY MARINARA BAKED EGGPLANT SLICES
With layers of cheese and marinara, this eggplant lasagna is a great weeknight dinner!
Provided by Amanda Paa
Categories Dinner
Time 50m
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees F.
- Cut top of eggplant. Slice horizontally into 1/2 inch thick slices. Toss with salt and let sit while oven heats up. After sitting for 30 minutes, pat eggplant dry with paper towels.
- Arrange eggplant slices, laying flat, on a parchment paper lined baking sheet. Drizzle with olive oil.
- Bake for 15 minutes, then remove from oven.
- In a shallow baking pan, spread about 1/2 cup marinara sauce on the bottom of the pan. Nestle eggplant slices into pan, it's fine if they are touching.
- Put a dollop of marinara sauce onto each eggplant slice. Top with torn muenster slices, then a leaf of basil. Top each stack with another eggplant slice, then spread about 1 cup of sauce over the entire dish. Top with torn muenster slices, to cover the dish.
- Bake for 20-25 minutes, until dish is bubbling and cheese is golden brown. Remove from oven and top with more basil and red pepper flakes. Serve.
ROASTED PEPPER AND EGGPLANT MARINARA
Provided by Rachael Ray : Food Network
Time 2h25m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Char the skins of sweet and hot peppers to black under a broiler with oven door slightly ajar, to prevent steam build up or place directly over stovetop flame. Cover the charred peppers and cool, peel, and seed. Reserve.
- Preheat the oven to 425 degrees F.
- Cut head garlic to expose the cloves, dress in extra-virgin olive oil and season with salt and pepper. Press the garlic into the chopped rosemary and coat the cut cloves. Wrap the garlic up in foil and roast 40 to 45 minutes, until soft but still moist.
- Halve the eggplant lengthwise and brush with extra-virgin olive oil. Season the eggplant with salt and pepper and place cut-side down on baking sheet and roast to very tender, 30 to 40 minutes. Cool the eggplant until easy to handle, then scoop the flesh away from skins and add to a food processor with roasted garlic and roasted sweet and hot peppers, then puree.
- In saucepan, heat the stock and tomatoes. If the tomatoes are whole, break them up. Stir in the eggplant-pepper mixture and add basil and oregano, salt, and pepper, to taste.
- Simmer sauce to combine flavors then cool and store for make-ahead meal.
- Reheat over medium heat.
- Boil long, curly pasta in salted water to al dente, toss the pasta with sauce and serve with cheese and a sprinkle fresh parsley.
BAKED EGGPLANT MARINARA
Connie Capani of Binghamton, New York, writes: "I am 100 percent Italian, so perhaps it's no surprise that I love food: To Italians, it's like a security blanket. I learned how to make spaghetti and other Abruzzi favorites from my mother. Looking at food magazines is what got me interested in venturing out into American culinary territory. I wanted to know how to make a "gravy" that didn't include tomatoes. I often make a roast with gravy, but our guests usually request some of my baked eggplant marinara to go along with it." Connie makes this ahead of time and refrigerates it, then reheats it before serving.
Provided by Connie Capani
Yield Makes 8 first-course servings
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F. Lightly oil baking sheet. Sprinkle eggplant rounds with salt and pepper. Place flour and eggs in separate shallow bowls. Mix breadcrumbs and Parmesan cheese in another shallow bowl. Coat eggplant rounds with flour, then eggs, then breadcrumb mixture, patting to adhere.
- Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add 4 eggplant rounds to skillet. Cook until golden brown, about 5 minutes per side; transfer to prepared sheet. Repeat with remaining oil and eggplant rounds. Spread 2 tablespoons ricotta cheese over each round. Top each with sauce and mozzarella cheese, dividing equally. Bake until rounds are heated through and cheese is melted, about 15 minutes.
EASY RICOTTA EGGPLANT MOZZARELLA MARINARA BAKE
This is a recipe that I really do not measure, although I do start with 2 medium eggplants, this is pretty much a recipe that really does not require any measuring you can really put on as much as you wish, I have given the amounts as I think are closest to the amounts that I use when I make this recipe... if you love eggplant as much as we do you will really enjoy this dish. To save time you can bread the eggplants and then place them on a sheet and refrigerate to finish later. Make certain that you have a large cookie or baking sheet to bake them on. You can use purchased or homemade marinara sauce for this, I use my own recipe#136292 . This can be served as a main dish or as a side dish. I can assure you once you make this dish you will make it on a regular basis, it is so good!
Provided by Kittencalrecipezazz
Categories Cheese
Time 45m
Yield 8 eggplant slices
Number Of Ingredients 11
Steps:
- Set oven to 350 degrees.
- Lightly grease a baking sheet.
- Place flour in a shallow bowl.
- Place the slightly beaten eggs in another bowl.
- Mix the fresh bread crumbs and Parmesan cheese together with black pepper and a pinch of salt, then place the breadcrumb mixture in another bowl (you should have three separate bowls).
- Coat the eggplant slices in flour, then in eggs, then in the bread crumb mixture, patting down with fingers to adhere the crumbs to the eggplants.
- Up to this point you can cover the slices and refrigerate to finish later.
- Heat oil in a large skillet.
- Add in 2 eggplant slices; cook until golden brown (about 5 minutes on each side).
- Transfer to prepared greased baking sheet in a single layer, but close together (if you can't fit all of the slices in one layer then just overlap them).
- Repeat with remaining slices.
- Spread about 2-3 tablespoons ricotta cheese over each eggplant.
- Top each slice with marinara (you do not have to completely cover with sauce) then sprinkle grated mozzeralla on top.
- Bake the slices about 15-17 minutes, or until the cheese melts and the marinara is hot.
Nutrition Facts : Calories 669.3, Fat 29, SaturatedFat 14.8, Cholesterol 158.1, Sodium 1456.2, Carbohydrate 65.5, Fiber 2.9, Sugar 14.2, Protein 35
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- Begin by laying the sliced eggplant on a rack fitted on top of a baking sheet and sprinkle kosher salt all over the top. Leave eggplant for 20-30 minutes so the salt can extra extra moisture.
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- Salt the eggplant slices and layer them in a colander. Cover with a plate and weight down with a large can. Let stand for 30 minutes. Pat the eggplant slices dry.
- Preheat the oven to 400°. In a large skillet, heat 1/8 inch of oil. Fry the eggplant slices in batches over moderately high heat until browned and tender, about 2 minutes per side. Drain on paper towels. Add more oil to the skillet as needed.
- Sprinkle 2 tablespoons of the bread crumbs in a 10-inch round baking dish. Arrange half of the eggplant slices in the dish, overlapping them slightly. Spread the marinara sauce over the eggplant and arrange the hard-cooked egg slices on top. Cover with the mozzarella. Scatter the basil leaves over the cheese and season with black pepper. Arrange the remaining eggplant slices on top. Cover with foil and bake until heated through and the mozzarella is just melted, about 20 minutes.
- Preheat the broiler. Uncover the baked eggplant and sprinkle the top with the remaining 2 tablespoons of bread crumbs. Drizzle with the olive oil and broil until browned, about 2 minutes. Let the eggplant rest for at least 10 minutes and up to 30. Cut into wedges and serve warm or at room temperature.
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