Balsamic Eggplant Aubergine Casserole Food

BALSAMIC EGGPLANT (AUBERGINE) PARMESAN

Steps:

• Preheat oven to 400°F.
• Combine vinegar, oil, oregano, 1/2 tsp each salt, pepper and sugar.
• Coat large cookie sheet with vegetable cooking spray.
• Brush both sides of eggplant with vinegar mixture and arrange in single layer on cookie sheet.
• Bake 15 minutes per side or until fork-tender.
• Combine onions, garlic, and 2 Tbsp of wine in large non-stick skillet, stirring over medium-high head until onions are soft, approximately 5 minutes.
• Stir in stewed tomatoes with their liquid, chopped tomato, basil, remaining 2 Tbsp wine, 1/2 tsp salt and 1/4 tsp sugar.
• Bring to boil over high heat; reduce heat and simmer uncovered, stirring occasionally to break up tomatoes, 10 minute.
• Makes approximately 2 1/2 cup sauce.
• Note: In a pinch I have used canned spaghetti sauce, and it worked just fine.
• Spoon one third of the sauce into shallow 2-quart baking dish.
• Arrange half the eggplant over sauce.
• Spoon half the remaining sauce over eggplant.
• Sprinkle on half of the mozzarella.
• Layer again with remaining eggplant, sauce and mozzarella.
• Top with parmesan.
• Cover with foil and bake 30 minutes.
• Bake uncovered 15 to 20 minutes more, until bubbly.
• Let stand 15 minutes before serving for easier cutting.
• Enjoy!

MY MOM'S SOUTHERN EGGPLANT (AUBERGINE) CASSEROLE

Steps:

• Peel eggplant, cut into 1" cubes and lightly salt to sweat the bitter taste out--about 15-20 minutes.
• Cook in saucepan with water until tender--about 18 minutes; drain and cool slightly.
• Cook sausage, onion until sausage is browned and onion is soft.Combine eggplant and sausage; add egg and bread crumbs.
• Spoon into prepared casserole.
• Combine butter and cracker crumbs. Spread over top of casserole.
• Bake at 350 degrees for 25-30 minutes until cracker crumbs are golden brown.
• Variations:.
• Sprinkle with 1/2 cup Mozzarella cheese, shredded before adding the cracker crumbles.
• Mix in 1/2 cup Rotel Tomatoes, well drained.

GRILLED BALSAMIC EGGPLANT

Steps:

• Add the marinade ingredients into a bag tossing to combine. Add the 4 quarters of the eggplant and marinade for 1 hour at room temperature or overnight in the refrigerator.
• Preheat grill to high. Place the wedges on the grates reserving the marinade.Grill on hot oiled grates lowering heat to medium.
• Brown on all three sides. Marking each side. Will be ready when easy to remove from grate. For more tender move to indirect heat and grill till desired. About 10 minutes.
• Pour the reserved marinade over the hot eggplant.

EGGPLANT (AUBERGINE) PARMESAN

Steps:

• preheat oven to 350 degrees.
• mix egg and milk together in bowl, blend.
• heat olive oil in med frying pan.
• dip eggplant slices into egg/milk mixture.
• dip eggplant into breadcrumbs.
• place 4 slices at a time, into olive oil in frying pan.
• fry eggplant on each side, until each side is golden brown (you want them crispy, not mushy).
• remove eggplant from skillet, and place on paper towels to drain excess oil.
• repeat dipping and frying proces with other 4 eggplant slices.
• place 1/2 cup spaghetti sauce into 9x13 casserole dish.
• place eggplant into bottom of cassserole.
• pour spaghetti sauce over top of eggplant.
• sprinkle mozzarella/parmesan cheese over top of spaghetti sauce.
• bake in 350 degree oven for 30 minutes or until cheese is melted.
• serve over pasta if desired.

EGGPLANT (AUBERGINE) CASSEROLE

Steps:

• Place eggplant on oiled sheet pan& bake in a 350 degree oven, turning it once, until soft.
• Remove from oven& slightly cool& peel.
• Cut into 1/2" pieces.
• In a large pan combine olive oil, onions& garlic& sautè on medium flame until golden brown.
• Add tomato, tumeric, eggplant, salt& pepper.
• Stir to evenly combine.
• Cook 1 or 2 minutes over medium flame.
• Add the beaten eggs.
• Just as the eggs begin to solidify, stir.
• Continue to stir until the eggs are completely solidified.
• Add more salt& pepper if desired.
• Place into a serving bowl& serve hot.

LOW FAT MEDITERRANEAN EGGPLANT (AUBERGINE) CASSEROLE

Steps:

• HEAT GRILLER/BROILER.
• In saucepan, HEAT 2 tsp lowfat vegetable or chicken broth.
• SAUTE finely diced onion, diced garlic and pepper until soft.
• ADD 2 cans of diced tomatoes, increase heat slightly and cook 15 minutes until sauce thickens slightly;.
• REMOVE from heat and set aside.
• SEPARATE 4 egg whites.
• MIX together bread crumbs, parmesean cheese and italian season (ie mixed italian dry spices, oregano).
• CUT eggplant into 1/4 inch slices.
• DIP eggplant in eggwhite and then COAT with seasoned breadcrumbs and place on prepared cookie sheet.
• NOTE: Prepared cookie sheet can be covered in aluminum foil or use a low fat cooking spray so the eggplant doesn't stick.
• GRILL until brown - about 5 minutes each side.
• PREHEAT oven to 425 degrees.
• LAYER eggplant, tomatoe mixture in a 2 quart baking casserole dish; continue layers and sauce until completed.
• TOP with nonfat mozzerella cheese and BAKE uncovered for 15 minutes.
• NOTE: Top should be lightly brown and cheese bubbly.
• ENJOY!
• NOTE: I serve with a bed of rocket, feta and a tsp of balsamic vinegar.
• NOTE: Garlic amount is personal preference.

BALSAMIC EGGPLANT (AUBERGINE) CASSEROLE

Steps:

• Slice eggplant into 1/4 inch rounds and place on a microwave safe plate.
• Sprinkle with balsamic vinegar and microwave for 6 - 7 minutes to soften.
• Mix spices with breadcrumbs. Coat each eggplant slice in mixture. Place in large glass baking dish.
• Cover with chopped peppers, sliced zucchini, sliced tomatoes, onion, & garlic. Pour spaghetti sauce over top and sprinkle with oregano and cheese.
• Bake 1 hour at 350°.

EGGPLANT PARMESAN WITH BALSAMIC GLAZE

Steps:

• For the balsamic glaze: Put the vinegar in a small nonreactive saucepan over high heat and cook until reduced to 1/2 cup, 12 to 15 minutes. Stir in the honey and season with salt and pepper. Transfer to a small bowl and let cool to room temperature.
• For the roasted red pepper tomato sauce: Heat the oil in a large Dutch oven over medium-high heat. Add the onion and cook until soft. Add the garlic and red chile flakes and cook for 1 minute.
• Add the tomatoes and their juices, salt and pepper, bring to a boil and cook, stirring occasionally, until the tomatoes begin to soften, 20 minutes. Coarsely mash the tomatoes with a potato masher. Add the pureed piquillo peppers and cook over high heat, stirring occasionally. Add the oregano and half of the basil and cook until the sauce is thickened, about 25 minutes more. Taste for seasoning and stir in the parsley. Reserve the remaining basil for serving.
• For the eggplant: Preheat the oven to 400 degrees F. Lightly butter the bottom and sides of a 15-by-10-by-2-inch flameproof baking dish and set aside. Heat the oil in a large Dutch oven or deep fryer to 365 degrees F.
• Combine the fontina and shredded mozzarella in a bowl and set aside. Combine the breadcrumbs and panko in a large shallow baking dish and season with salt and pepper. Place the flour in a medium shallow baking dish or large plate and season with salt and pepper. Whisk the egg and 2 tablespoons of water together in another medium shallow baking dish and season with salt and pepper.
• Season each eggplant slice on both sides with salt and pepper. Dredge each eggplant slice in the flour, tapping off the excess, then dip it in the egg and dredge it in the breadcrumb mixture. Shake off any excess breading and transfer the eggplant to a baking sheet. Repeat with the remaining eggplant slices. Fry the eggplant slices in batches until tender and golden brown on each side and tender, about 2 minutes per side. Remove to a baking sheet lined with paper towels and season with salt.
• Lay 8 slices of the fried eggplant in the prepared baking dish, top each slice with about 1/4 cup of the roasted red pepper tomato sauce, 1/4 cup of the combined cheeses and a tablespoon of the remaining chopped basil. Season with salt and pepper. Take 4 of the topped eggplant slices and place them on the other 4 so you have a total of 4 eggplant stacks. Top each stack with one more eggplant slice, 1/4 cup of the sauce, some of the basil and a few thin slices of the fresh mozzarella. Bake until the cheese melts, 8 to 10 minutes. Place under the broiler and broil until the fresh mozzarella is golden brown, about 30 seconds. Top with the remaining chopped fresh basil and drizzle with the balsamic glaze.

EGGPLANT (AUBERGINE) PARMESAN - VEGAN

Steps:

• Preheat oven to 350 degrees F.
• In a food processor process till smooth: tofu, spinach, garlic, nutmeg, salt/pepper to taste and set aside.
• Place flour, water or soymilk, bread crumbs each in separate bowls.
• Heat olive oil in med frying pan.
• Dip eggplant slices into flour then into water or soymilk and finally into breadcrumbs.
• Place 4 slices at a time, into olive oil in frying pan.
• Fry eggplant on each side or until golden brown.
• Place on paper towels to drain excess oil.
• In a lasagna baking dish, spread about 2-4 tablespoons pasta sauce onto bottom of pan to evenly cover.
• Layer eggplant, tofu-spinach mixture and sauce.
• Repeat till all ingredients are done.
• Sprinkle cheese and bake for 30-45 minutes.

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.

BALSAMIC MARINATED GRILLED EGGPLANT (AUBERGINE)

Steps:

• Combine the first 6 ingredients and pour over the eggplant.
• Marinate overnight (or at least four (4) hours).
• Cook on a pre-heated grill over medium heat for about 5 minutes each side.
• The eggplant will get dark brown and lightly crisp on the outside, and soft in the center.

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.

EGGPLANT (AUBERGINE) CASSEROLE

Steps:

• Preheat oven to 350 degrees.
• Peel eggplant and cut into large chunks.
• Boil in salted water for about 10 minutes or until soft.
• Drain eggplant in collander, then return to pot and mash.
• Add all other ingredients except 1/2 cup of the cheese.
• Spray a casserole dish with cooking spray and pour eggplant mixture into dish.
• Sprinkle remaining cheese on top.
• Bake for 45 minutes.

EGGPLANT (AUBERGINE) AND ZITI PARMESAN

Steps:

• Sprinkle the eggplant with salt. Place the eggplant in a colander, and let it drain for 30 minutes.
• Rinse the eggplant, and pat it dry.
• Cook the ziti al dente according to the package directions.
• Drain and rinse the pasta, and set it aside. Combine the oil and garlic, and smear it on the eggplant slices.
• Then sprinkle the slices generously with pepper.
• Broil the eggplant slices about 4 inches from the heat, turning them once, for a total of about 5 minutes.
• (You may have to do this in 2 batches.) In a large bowl, combine the ricotta or cottage cheese, all but 2 tablespoons of the parmesan, the parsley, basil, oregano, and pepper flakes.
• Toss the cheese mixture with the ziti.
• On the bottom of a 2-= to 3 quart casserole, spread a thin layer of tomato sauce, add half the ziti mixture, then half the eggplant slices, then half the remaining tomato sauce. Repeat the ziti, eggplant, and sauce layers.
• Top with the reserved 2 tablespoons of parmesan.
• Cover the casserole, and bake it in a preheated 400 degree oven for 30 minutes.
• Remove the cover, and bake the casserole for another 15 minutes or until the top is lightly browned.
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