Baked Zucchini Eggplant Aubergine And Tomatoes Food

ZUCCHINI AND EGGPLANT BAKE

Steps:

• Preheat to 350°F.
• Grease 3 quart baking dish.
• Using 12 inch saute pan, heat olive oil over medium heat and saute zucchini, red pepper, onion, garlic, salt and pepper for about 15 minutes or until veggies are tender.
• In very large bowl whisk together eggs, mayonnaise, Romano/parmesan, and 1 cup mozzarella.
• Add veggie mixture to egg mixture in bowl. Stir well.
• Spread veggie/egg mixture evenly in baking dish. Top with remaining mozzarella then cracker crumbs.
• Bake uncovered for 20 - 25 minutes. Top should be lightly browned and a knife inserted near middle should come out clean. Let stand 10 minutes before serving.

EGGPLANT (AUBERGINE) AND ZUCCHINI CAKE

Steps:

• Thinly slice eggplant and zucchini lengthwise.
• Sprinkle with salt and place in colander, cover and leave for 30 minutes.
• Put tomatoes in bowl of boiling water for 40 seconds, then plunge in cold water.
• Using a sharp knife, peel off skin.
• Finely chop onion.
• In a large pan heat 2 tablespoons of oil add garlic and cook until coloured, add onion and cook gently until softened.
• Add tomatoes and sugar, bring to the boil, simmer for 30 minutes, uncovered to allowed sauce to thicken and reduce.
• Season with salt and pepper and add a few basil leaves.
• Rinse eggplant and zucchini and pat dry.
• Dip vegetables in flour and set aside.
• Whisk eggs in bowl and add parmesan cheese.
• In frying pan, heat oil.
• Dip eggplant and zucchini in egg mixture and fry until golden on both sides.
• Drain on paper towels and set aside.
• Preheat oven to 190C (375F).
• Slice mozarella cheese.
• Assemble dish by layering the ingredients in a 20cm (8 inch) springform cake tin.
• Place of third of eggplant in bottom, add half zucchini and a third of the cheese, tomato sauce and basil leaves.
• Then add a layer of eggplant, cheese, tomato sauce, basil leaves, remaining zucchini, cheese, tomato sauce, basil leaves and finally eggplant.
• Sprinkle over parmesan cheese and bake in oven 20-25 minutes until golden.

MEDITERRANEAN VEGETABLE BAKE (EGGPLANT, ZUCCHINI AND TOMATOES)

Steps:

• Preheat oven to 350.
• Arrange eggplant, zukes and mushrooms in 9" square baking dish.
• Heat oil in small skillet over medium heat.
• Add onion, fennel, and garlic.
• Sautee 3-4 minutes until onion is tender.
• Add tomatoes with juice, basil, tomato paste and Splenda.
• Cook about 4 more minutes until sauce thickens.
• Pour sauce over veggies.
• Cover and bake 30 minute.

ROASTED BABY EGGPLANT, TOMATO, AND ZUCCHINI

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Line a rimmed baking sheet with aluminum foil.
• Put eggplant cubes in a colander set over a bowl. Sprinkle salt liberally over the eggplant cubes; let sit to drain for 30 minutes.
• Toss tomatoes, zucchini, onion, and garlic together in a bowl. Drizzle olive oil over the mixture and toss to coat; season with salt and pepper.
• Rinse eggplant to remove salt and pat dry with paper towel; add to the tomato mixture and stir. Add olive oil as necessary to assure the eggplant cubes are coated. Spread the vegetable mixture onto the prepared baking sheet.
• Roast in preheated oven until the vegetables are tender, about 30 minutes.

GRILLED ZUCCHINI AND OR EGGPLANT (AUBERGINE)

Steps:

• Slice zucchini in lengthwise into four slices.
• Mix oil, pepper, garlic, and oregano.
• Rub with oil mixture.
• Let marinate for about 30-60 minutes.
• Place zucchini on hot grill.
• Grill until browned.
• Remove from heat.
• Mix lime juice and cilantro together.
• Sprinkle with lime juice.
• Season with salt to taste.

MOZZARELLA BAKED EGGPLANT AND ZUCCHINI

Steps:

• Preheat the oven to 375.
• Grease a 9" square baking dish.
• Cut the eggplant into 1/2" thick slices. Layer 1/2 of the slices on the bottom of the dish. Top with 1/2 C of the sauce and 1 T of the basil.
• Toss together the Mozz & Parm. Sprinkle 2/3 C of the cheese over the top of the sauce.
• Layer the zucchini over the cheese. Top with 3/4 C of the sauce, 2 T of the basil, and 2/3 C of the cheese.
• Top with remaining eggplant slices and the remaining sauce, basil & cheese.
• Cover with aluminum foil and bake 15 minutes. Uncover and bake 25 minutes longer. Let stand 10 minutes before serving.
• Spoon "extra" sauce over servings from bottom of dish.