Cheesy Eggplant Appetizer Food

CHEESY EGGPLANT APPETIZER

Steps:

• Heat broiler.
• Cut each eggplant slice into thirds; place in single layer on rimmed baking sheet. Brush evenly with 2 Tbsp. dressing. Broil, 6 inches from heat, 6 to 8 min. or until eggplant is tender, turning after 4 min. and brushing with remaining dressing.
• Remove centers from bread halves, leaving 1-inch-thick shells. (Discard removed bread or reserve for another use.) Fill bread shells with eggplant; top with pasta sauce and cheeses. Place on baking sheet.
• Broil 1 to 2 min. or until mozzarella is melted; sprinkle with basil.

CHEESY BAKED EGGPLANT

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Brush eggplant slices with olive oil on both sides, and place them on a baking sheet. Sprinkle garlic powder over the top. Bake for 10 minutes.
• Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the onion, garlic, tomatoes and spinach. Cook and stir for a few minutes until fragrant, and the tomatoes have released their juices. In a medium bowl, mix together 1/2 cup of ricotta cheese, 1/2 cup of mozzarella cheese, and 1/2 cup of Parmesan cheese. Set aside.
• Place the eggplant slices in a greased 9x13 inch baking dish. Top with the spinach mixture. Spoon the cheese mixture over the spinach, and spread into a thin layer. Pour the spaghetti sauce over the cheese layer. Sprinkle the remaining mozzarella and Parmesan cheese over the top. Sprinkle with Italian seasoning.
• Bake for 30 minutes in the preheated oven, or until heated through and the eggplant is easily pierced with a fork.

CHEESY EGGPLANT ROLL-UPS RECIPE BY TASTY

Steps:

• Preheat oven to 350ºF (175ºC).
• Slice the ends the eggplants and slice them into ¼ -inch (½ cm) slices and lay them out on a baking sheet covered in parchment paper.
• Season with a pinch of salt on both sides of the eggplant slices and let them sweat for 20 minutes, then dry them with a paper towel. Once dried; add a pinch of pepper.
• Bake for 20 minutes, or until soft.
• Meanwhile, in a medium-size bowl, mix ricotta cheese, mozzarella cheese, parmesan cheese, basil, and egg.
• Remove eggplant slices from the oven and turn oven to 400ºF (200ºC).
• Spoon about 2 tablespoons of the mixture onto eggplant slice then roll it up, repeating for all slices.
• In a 11x17-inch (28 x 43cm) baking sheet, pour ½ of the marinara sauce, then add all the roll-ups seam down. Pour remaining ½ of marinara sauce, and top with basil and parmesan.
• Bake for 25 minutes, or until cheese is melted and golden brown.
• Enjoy!

CHEESY FRIED EGGPLANT (AUBERGINE)

Steps:

• Peel eggplant, and cut lengthwise into eight 1/4-inch slices.
• Sprinkle both sides of slices with salt; allow to sit 30 minutes.
• Rinse eggplant slices and pat both sides dry.
• Combine breadcrumbs and 1/4 teaspoons salt.
• Place slice of cheese between 2 slices of eggplant, trimming cheese to fit.
• Dip eggplant-cheese sandwich in egg, and dredge in breadcrumb mixture.
• Fry in hot oil until golden brown, cooking a few slices at a time.
• Cut French bread into 5 to 6-inch portions (to fit length of eggplant).
• Split in half lengthwise; toast.
• Place lettuce and tomato on 4 slices of French bread; top with eggplant and remaining bread slices.
• Yield: 4 servings.
• Note: Fried eggplant slices may be served as a side dish or quartered and served as an appetizer with commercial (or homemade!) pizza sauce.

CHEESY EGGPLANT FLORENTINE (MELANZANE FIORENTINA)

Steps:

• Slice the eggplant 1/2´´ thick.
• Generously salt both sides of the eggplant slices and arrange them on several layers of paper towels.
• Place a pastry board over them, weighted with large cans of juice or fruit, for 1 hour.
• Then thoroughly rinse the eggplant under cold running water and drain on paper towels.
• Pat completely dry.
• Dust the eggplant with flour and saute the slices in hot oil over high heat until brown.
• Layer the eggplant in an oiled 13´´ x 9´´ baking pan with the sauce, mozzarella cheese, and basil.
• There will be 3 layers.
• Reserve some of the cheese for a topping.
• Bake in a preheated 450° oven for 10 to 12 minutes until the dish is bubbly and the cheese slightly browned.

EGGPLANT APPETIZER

Steps:

• Place the eggplant, bell pepper, tomato, and onion into a large pot. In a small bowl, stir together the sugar, salt, oil, vinegar, and water. Pour over the vegetables. Bring to a boil and cook over medium heat for 30 minutes. Serve warm.