ROASTED EGGPLANT AND MUSHROOMS
Eggplant, mushrooms, and zucchini are roasted together with a touch of tomato for a surprisingly robust side dish or sandwich filling.
Provided by PSPINRAD
Categories Side Dish Vegetables Squash Zucchini
Time 55m
Yield 2
Number Of Ingredients 9
Steps:
- Preheat oven to 450 degrees F (230 degrees C).
- Place eggplant, zucchini, onion and mushrooms in a 2 quart casserole dish. In a small bowl combine the tomato paste with the water, and stir in garlic, basil, salt and pepper. Pour over the vegetables and mix well.
- Bake in preheated oven for 45 minutes, or until eggplant is tender, stirring occasionally. Add water as necessary if vegetables begin to stick; however, vegetables should be fairly dry, with slightly browned edges.
Nutrition Facts : Calories 117.9 calories, Carbohydrate 25.8 g, Fat 1.1 g, Fiber 9 g, Protein 6.6 g, SaturatedFat 0.2 g, Sodium 111.1 mg, Sugar 13.3 g
CREAMY MUSHROOM, EGGPLANT, AND SALAMI BAKED PASTA
Baked shells made with tomato sauce and dotted with mushrooms, eggplant and salami.
Provided by Food Network Kitchen
Time 1h15m
Yield 6
Number Of Ingredients 14
Steps:
- Preheat oven to 450 degrees F. Bring a large pot of salted water to a boil.
- Heat 2 tablespoons of the oil in a medium saucepan over medium heat. Add the garlic and red pepper flakes and cook, stirring, until the garlic is golden, about 2 minutes. Add both cans of the tomatoes, the oregano and 1 cup of water. Increase the heat to medium-high and bring to a simmer. Reduce the heat slightly and simmer rapidly, uncovered, until thick, 15 to 20 minutes. Stir in the ricotta and season with salt and pepper.
- While the sauce simmers, heat the remaining 3 tablespoons oil in a large non-stick skillet over medium high heat. Add the eggplant and 1/2 teaspoon salt and cook, stirring occasionally, until golden brown and tender, 6 to 8 minutes. Transfer to a large bowl with a slotted spoon. Add the mushrooms to the skillet and cook, stirring occasionally, until golden brown, about 6 minutes; transfer to the bowl with eggplant.
- Cook the shells in the water until very al dente, about 2 minutes less than the package directions. Drain the pasta and add it to the bowl with the eggplant and mushrooms.
- Add the tomato sauce, salami, half the Asiago and half of the Parmesan to the bowl and stir well to combine. Transfer the pasta to a 3- to 4-quart baking dish and top with the remaining Asiago and Parmesan. Bake, uncovered, until browned, about 15 minutes. Let the pasta rest for about 10 minutes before serving.
GORGONZOLA STUFFED EGGPLANT ROLLS WITH MUSHROOM TOMATO SAUCE
A vegetarian dish that can easily have meat added to it like ground, Italian sausage or veal. Very easy to make and a healthy meal that will fill you up. It is best to start the sauce and let it simmer while you prepare the rest of the dish. Some grilled chiabata bread goes along great for soaking up some of the sauce. And a glass of wine!
Provided by lborg264
Categories Cheese
Time 45m
Yield 5-6 eggplant rolls, 4 serving(s)
Number Of Ingredients 15
Steps:
- Sweat onions over medium heat in a skillet for 5 minutes, then add garlic and continue cooking for another 3 minutes. Then, add mushrooms.
- Saute together for 3 to 4 minutes and then add canned, crushed tomatoes, basil, oregano, salt and pepper. Stir together and let it simmer on medium, low heat.
- While sauce is simmering, combine artichokes, spinach, gorgonzola, and mozzarella cheese in a sauce pan over medium, low heat. Add salt and pepper and stir until cheese in melted and all the ingrediants are combined.
- Take the eggplant and cut off both ends and discard. Cut the eggplant lengthwise into 1/4 inch slices.
- Salt and pepper the strips of eggplant and spoon the cheese mixture onto one end of the eggplant. Roll the mixture up in the eggplant and secure with toothpicks.
- Repeat with the rest of the rolls.
- Spoon some of the sauce into the bottom of a baking dish. Place the eggplant rolls in the dish and cover with remaining sauce.
- Bake at 325 degrees for 25 minutes or until eggplant in tender. During the last 5 minutes of baking sprinkle parmesan cheese on top. Add chopped basil for garnish when done.
EGGPLANT WITH TOMATO SAUCE
My grandmother brought this recipe from Italy about 125 years ago. It's been passed through the generations and is now being made by my own great-granddaughters! It's a delightful side dish that we serve with a variety of main courses such as pasta with meatballs or baked chicken. I make it every week!
Provided by Taste of Home
Categories Side Dishes
Time 1h10m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Cut eggplant into 1/2-in.-thick slices. Sprinkle with salt. Place in a deep dish; cover and let stand for 30 minutes. , Rinse with cold water; drain and dry on paper towels. In a 2-qt. saucepan, heat oil over medium heat Add the tomatoes, garlic, basil and sugar; bring to a boil. Reduce heat and simmer, uncovered, for 45 minutes or until thickened, stirring occasionally. , Season with salt and pepper. Keep warm while preparing eggplant. In a large skillet, heat about 1/4 cup oil; brown eggplant, a quarter at a time, adding more oil as needed. Place on a serving platter one row at a time. Cover with sauce and sprinkle with cheese. Serve warm.
Nutrition Facts : Calories 148 calories, Fat 10g fat (2g saturated fat), Cholesterol 2mg cholesterol, Sodium 525mg sodium, Carbohydrate 15g carbohydrate (9g sugars, Fiber 5g fiber), Protein 4g protein.
EGGPLANT AND MUSHROOM RIGATONI
Whole wheat rigatoni is tossed in rich, flavorful eggplant and mushroom tomato sauce. Red wine and balsamic vinegar add a really nice flavor to the sauce.
Provided by Jeni Hernandez
Categories Entree
Time 55m
Number Of Ingredients 16
Steps:
- In a large deep saute pan, heat the olive oil over medium high heat. Add the onion and garlic and cook until softened, about 5 minutes.
- Add eggplant and mushrooms. Cook for 10-14 minutes, occasionally stirring.
- Season with salt and pepper.
- Add the tomato pasta and stir. Cook for one minute.
- Add the oregano and red pepper flakes. Stir and cook for 30 seconds.
- Deglaze the pan with the red wine; cook until most of the wine has been absorbed.
- Add the balsamic vinegar and tomatoes. Use the back of a spoon the break apart the tomatoes. Bring to a boil then reduce heat to low. Cover and cook for 20 minutes.
- While the sauce is cooking, make the pasta. Bring a large pot of water to a boil. Salt the water.
- Cook the pasta according to package direction.
- Before draining the pasta, reserve 1/2 cup of the cooking liquid. Set aside.
- Drain the pasta and add it to the tomato sauce. Pour in the reserved cooking liquid. Gently toss to combine.
- Taste and add more salt or pepper if needed.
- Serve with fresh herbs.
BAKED EGGPLANT WITH PORTABELLAS AND TOMATO SAUCE (VEGETARIAN)
The amount listed will serve about 3-4 people although my DH and DS could eat this dish by themselves lol! you can double this recipe if desired, white button mushrooms can be replace for the portabellos. This dish will have you clammering for more, and it tastes even better the following day, but I doubt if there will be any leftovers lol! Use as much portabello mushrooms or button mushooms and cheeses as desired for this recipe, I don't bother measuring. This can be served as a side dish or a main dish, it's a pretty filling dish especially if you use portabello mushrooms!
Provided by Kittencalrecipezazz
Categories Vegetable
Time 1h50m
Yield 2-4 serving(s)
Number Of Ingredients 11
Steps:
- Grease a 2-3-quart oval baking dish (I use my Le Creuset cookware for this recipe!).
- Set oven to broiler heat.
- Grease a large baking sheet.
- Brush each side of eggplant slices with olive oil, then season lightly with salt and black pepper.
- Arrange the eggplant slices on the baking sheet; broil for 3 minutes on each side, or until lightly browned.
- In a large skillet heat 2-4 tablespoons olive oil over medium heat; add in onion, garlic, Italian seasoning, chili flakes (if using) and mushrooms; saute for about 7-8 minutes, or until the liquid from the mushrooms evaporates, season the mixture with salt and pepper.
- Spread HALF the mushroom mixture on the bottom of the dish.
- Arrange HALF the eggplant slices over the mushroom mixture.
- Top with HALF of the tomato sauce and about 1-1/2 cups of the mozza cheese.
- Spread the remaining mushroom mixture over the mozza cheese; top with remaining eggplant slices, then top with remaining tomato sauce.
- Cover and bake in a 375 degree oven for about 1 hour.
- Remove then sprinkle with about 1/3 cup Parmesan cheese and about 1-1/2 cups mozza cheese.
- Return to oven uncovered for another 5-6 minutes or until the cheese melts.
- Let stand about 10-15 minutes before serving.
- Delicious!
BAKED EGGPLANT WITH MUSHROOM-AND-TOMATO SAUCE
Make and share this Baked Eggplant With Mushroom-And-Tomato Sauce recipe from Food.com.
Provided by blucoat
Categories Lunch/Snacks
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat broiler. Arrange the eggplant slices on a baking sheet coated with cooking spray; broil 3 minutes on each side or until lightly browned.
- Preheat oven to 375°.
- Heat a large nonstick skillet coated with cooking spray over medium heat; add onion and next 4 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 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.
BAKED EGGPLANT WITH MUSHROOM-TOMATO SAUCE
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
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
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- Arrange eggplant slices on a baking sheet coated with cooking spray; broil 3 min on each side or possibly till lightly browned. Heat a large nonstick skillet coated with cooking spray [I used extra virgin olive oil spray] over medium heat; add in onions and garlic. Saute/fry for a few min and then add in mushrooms. Saute/fry for a few min more till vegetables are tender. Stir in Italian seasoning.
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