Cheesy Italian Eggplant Delight Food

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CHEESY EGGPLANT FLORENTINE (MELANZANE FIORENTINA)



Cheesy Eggplant Florentine (melanzane Fiorentina) image

Eggplant with cheese baked to produce a creamy taste sensation ! Good by itself or with roasted meat or chicken. On occasions, can be served as appetizer. From the Nitty Gritty Italian Cookbook.

Provided by Polar Bear

Categories     Vegetable

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 7

2 medium peeled eggplants
salt
1/2 cup flour
1/2 cup olive oil
1 1/2 cups tomato sauce
1 lb shredded mozzarella cheese
1 tablespoon dried basil

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.

Nutrition Facts : Calories 488.2, Fat 35.5, SaturatedFat 12.5, Cholesterol 59.7, Sodium 799.3, Carbohydrate 24.7, Fiber 7.5, Sugar 7.7, Protein 20.5

CHEESY BAKED EGGPLANT



Cheesy Baked Eggplant image

This is a very cheesy and easy to make baked eggplant dish with an Italian flair. An excellent alternative to a pasta dish.

Provided by Julie3333

Categories     Fruits and Vegetables     Vegetables     Eggplant

Time 1h

Yield 6

Number Of Ingredients 13

1 eggplant, sliced into 1/2 inch rounds
2 tablespoons olive oil, or as needed
1 tablespoon garlic powder, or to taste
2 tablespoons olive oil
1 small onion, chopped
3 cloves garlic, chopped
2 small tomatoes, chopped
1 (10 ounce) package fresh spinach leaves
½ cup ricotta cheese
¾ cup shredded mozzarella cheese, divided
¾ cup grated Parmesan cheese, divided
¾ cup tomato pasta sauce
2 teaspoons Italian seasoning

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.

Nutrition Facts : Calories 244.1 calories, Carbohydrate 15.4 g, Cholesterol 20.7 mg, Fat 16.1 g, Fiber 5.4 g, Protein 11.7 g, SaturatedFat 5.1 g, Sodium 447.9 mg, Sugar 6.7 g

MY FITNESS CHEESY ITALIAN EGGPLANT CASSEROLE



My Fitness Cheesy Italian Eggplant Casserole image

Make and share this My Fitness Cheesy Italian Eggplant Casserole recipe from Food.com.

Provided by Diane

Categories     Easy

Time 7h20m

Yield 6 serving(s)

Number Of Ingredients 9

1 ounce parmesan cheese, grated
1 cup reduced-fat ricotta cheese
1 cup low fat cottage cheese
3 garlic cloves, peeled
1 egg
1/2 cup packed fresh basil leaf, plus additional basil leaves for garnish
1/4 teaspoon ground black pepper
3 cups marinara sauce
1 large eggplant

Steps:

  • In a food processor, process cheeses, garlic, egg, ½ cup basil and pepper until combined and smooth.
  • Mist a 5- to 6-qt slow cooker with cooking spray. Spread a thin layer of marinara (about 1/3 cup) over bottom of slow cooker. Arrange one-third of eggplant slices over sauce, overlapping edges. Spread half of cheese mixture over eggplant and then spoon one-third of remaining marinara evenly over top. Repeat with another one-third of eggplant, half of cheese mixture and one-third of sauce, and finish with remaining one-third of eggplant and sauce.
  • Cover and cook on low for 6 to 8 hours. (TIP: If casserole is still watery, cook on high, uncovered, for an additional 10 minutes.) Garnish with additional basil.

Nutrition Facts : Calories 201.7, Fat 6.7, SaturatedFat 2.4, Cholesterol 41.5, Sodium 737.6, Carbohydrate 25.2, Fiber 6.6, Sugar 15, Protein 10.8

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