Crispy Eggplant With Spicy Tomato Feta Cheese Sauce Food

CRISPY EGGPLANT WITH SPICY TOMATO SAUCE

Crispy Eggplant with Spicy Tomato Sauce image

My husband swears this eggplant dish tastes like crispy fried eggplant Parmesan. It's easy and delicious!

Provided by Anonymous

Categories World Cuisine Recipes European Italian

Time 40m

Yield 4

Number Of Ingredients 9

Ingredients

1 eggplant, peeled and cut into 1/4-inch slices
salt to taste
2 eggs
2 tablespoons milk
½ cup grated Parmesan cheese
½ cup wheat germ
2 cups tomato sauce (such as Prego® Heart Smart)
1 teaspoon cayenne pepper
1 cup shredded mozzarella cheese

Steps:

Preheat an oven to 400 degrees F (200 degrees C).
Sprinkle the eggplant slices with a little salt on each side. Place onto a baking sheet, and set aside for 10 minutes. After 10 minutes, blot with paper towels to remove the moisture that has accumulated. Meanwhile, beat the eggs and milk together in a mixing bowl; set aside. Mix the Parmesan cheese and wheat germ until evenly combined; set aside.
Dip the dried eggplant slices into the egg, allow excess egg to drip off, then press into the Parmesan cheese mixture until coated on both sides. Gently shake off any excess Parmesan cheese, and place the eggplant slices onto a baking sheet. Repeat with remaining eggplant slices.
Bake in the preheated oven until tender and golden brown, 15 to 20 minutes. While the eggplant slices are baking, cook and stir the tomato sauce and cayenne pepper in a saucepan over medium heat until hot. When the eggplant is done, pour the sauce over top, and sprinkle with mozzarella cheese to serve.

Nutrition Facts : Calories 237 calories, Carbohydrate 16 g, Cholesterol 120.5 mg, Fat 11.7 g, Fiber 3.7 g, Protein 19.1 g, SaturatedFat 5.7 g, Sodium 1009.7 mg, Sugar 5.9 g

EGGPLANT SANDWICHES

Eggplant Sandwiches image

Roasted eggplant in a French roll with feta cheese, basil and garlic mayonnaise. This was my favorite sandwich of all time, adapted from a cafe at the University of California, Irvine.

Provided by Jamie

Categories Main Dish Recipes Sandwich Recipes

Time 30m

Yield 2

Number Of Ingredients 8

Ingredients

1 small eggplant, halved and sliced
1 tablespoon olive oil, or as needed
¼ cup mayonnaise
2 cloves garlic, minced
2 (6 inch) French sandwich rolls
1 small tomato, sliced
½ cup crumbled feta cheese
¼ cup chopped fresh basil leaves

Steps:

Preheat your oven's broiler. Brush eggplant slices with olive oil, and place them on a baking sheet or broiling pan. Place the pan about 6 inches from the heat source. Cook under the broiler for 10 minutes, or until tender and toasted.
Split the French rolls lengthwise, and toast. In a cup or small bowl, stir together the mayonnaise and garlic. Spread this mixture on the toasted bread. Fill the rolls with eggplant slices, tomato, feta cheese and basil leaves.

Nutrition Facts : Calories 802.1 calories, Carbohydrate 91.3 g, Cholesterol 43.8 mg, Fat 39.5 g, Fiber 8 g, Protein 23.8 g, SaturatedFat 10.5 g, Sodium 1460.2 mg, Sugar 12 g

CRISPY EGGPLANT WITH SPICY TOMATO FETA CHEESE SAUCE

Crispy Eggplant With Spicy Tomato Feta Cheese Sauce image

For a mild cheese flavor, sprinkle feta cheese over the spaghetti sauce. For a more robust cheese flavor, use blue cheese.

Provided by BeccaB3c

Categories One Dish Meal

Time 45m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1 medium eggplant, peeled and thinly sliced (about 1 pound)
salt
2 eggs
2 tablespoons milk
1/2 cup grated parmesan cheese
1/2 cup toasted wheat germ
1 teaspoon dried basil, crushed
1/4 teaspoon pepper
2 cups meatless sauce
1/4-1/2 teaspoon ground red pepper
1 cup crumbled feta cheese or 1 cup blue cheese
fresh snipped basil (optional) or parsley (optional)

Steps:

Place eggplant slices on a baking sheet.
Lightly salt eggplant.
Let stand for 10 minutes.
Pat dry with paper towels.
In a shallow bowl combine the eggs and milk.
In another shallow bowl stir together the Parmesan cheese, wheat germ, basil, and pepper.
Dip the eggplant slices in egg mixture, then into wheat germ mixture, turning to coat both sides.
Place the coated slices in a single layer on a greased baking sheet and bake, uncovered at 400 degrees for 15 to 20 minutes or till the eggplant is crisp on the outside and tender on the inside.
Meanwhile, for sauce, in a medium saucepan combine the spaghetti sauce and ground red pepper- Cook over medium heat till heated through.
To serve, place several slices of eggplant on individual plates, then spoon tomato sauce over eggplant and sprinkle with feta or blue cheese and, if desired, sprinkle with fresh basil or parsley.

Nutrition Facts : Calories 280.3, Fat 16, SaturatedFat 9, Cholesterol 151.2, Sodium 653, Carbohydrate 18.1, Fiber 6.7, Sugar 5.1, Protein 18.3

HERB-ROASTED EGGPLANT WITH TOMATOES AND FETA

Herb-Roasted Eggplant with Tomatoes and Feta image

Provided by Sara Foster

Categories Herb Tomato Side Roast Vegetarian Low Cal High Fiber Feta Eggplant Summer Healthy Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 6 servings

Number Of Ingredients 6

Ingredients

1 1 3/4-pound eggplant, cut into 1-inch cubes
4 large plum tomatoes, cored, quartered lengthwise
3 tablespoons olive oil
2 tablespoons Sherry wine vinegar
2 tablespoons plus 2 teaspoons chopped fresh oregano
1/2 cup crumbled feta cheese

Steps:

Preheat oven to 450°F. Place eggplant and tomatoes on rimmed baking sheet; toss with oil and vinegar. Sprinkle with 2 tablespoons oregano, salt, and pepper. Roast until eggplant is tender and golden brown, stirring occasionally, about 40 minutes. Transfer eggplant and tomatoes to platter. Sprinkle with feta and 2 teaspoons oregano and serve.

CRISPY EGGPLANT WITH SPICY TOMATO-FETA CHEESE SAUCE

CRISPY EGGPLANT WITH SPICY TOMATO-FETA CHEESE SAUCE image

Categories Tomato Vegetable Low Fat Vegetarian

Yield 4 servings

Number Of Ingredients 12

Ingredients

1 medium eggplant (about 1 pound), peeled and about 3/4" sliced
salt
2 eggs
2 tablespoons milk
1/2 cup grated parmesan cheese
1/2 cup toasted wheat germ (I've done it without toasting and it's still great)
1 teaspoon dried basil, crushed
1/4 teaspoon pepper
2 cups meatless spaghetti sauce
1/4 to 1/2 teaspoon ground red pepper (optional)
1 cup crumbled feta cheese
fresh snipped basil or parsley (optional)

Steps:

Place eggplant slices on a baking sheet. Lightly salt eggplant. Let stand for 10 minutes. Pat dry with paper towels. In a shallow bowl combine the eggs and milk. In another shallow bowl stir together the Parmesan cheese, wheat germ, basil, and pepper. Dip the eggplant slices in egg mixture, then into wheat germ mixture, turning to coat both sides. Place the coated slices in a single layer on a greased baking sheet. Bake, uncovered, in a 400 degree F. oven for 15 to 20 minutes or until the eggplant is crisp on the outside and tender on the inside. Meanwhile, for sauce, in a medium saucepan combine the spaghetti sauce and ground red pepper. Cook over medium heat until heated through. To serve, place several slices of eggplant on individual plates. Spoon tomato sauce over eggplant. Sprinkle with feta cheese and, if desired, fresh basil or parsley.

CRISPY EGGPLANT AND PORTOBELLO MUSHROOM AND CHEESE SANDWICHES

Crispy Eggplant and Portobello Mushroom and Cheese Sandwiches image

Provided by Giada De Laurentiis

Categories main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 13

Ingredients

Vegetable oil cooking spray
1/2 cup all-purpose flour
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
3 large eggs, beaten, at room temperature
2 cups panko breadcrumbs
Four 1/2-inch-thick eggplant slices (1/2 a medium eggplant)
Four 4-inch diameter portobello mushrooms, stemmed
2 tablespoons extra-virgin olive oil, for drizzling, optional
Four 1/2- to 3/4-inch-thick slices country wheat bread, toasted or grilled
3/4 cup jarred tomato-basil sauce, such as Giada De Laurentiis for Target
8 ounces gruyere cheese, shredded
2 cups arugula

Steps:

Place an oven rack in the center of the oven. Preheat the oven to 450 degrees F. Spray 2 heavy baking sheets with vegetable oil cooking spray or line with silicon baking mats. Set aside.
In a medium bowl, mix together the flour, salt and pepper. Place the eggs in another medium bowl. Place the breadcrumbs in a third medium bowl. Toss the eggplant slices and mushrooms in the flour mixture to coat. Working in batches, dip the eggplant slices and mushrooms first in the eggs and then into the breadcrumbs to coat. Arrange in a single layer on the prepared baking sheet. Drizzle with the olive oil, if using, and roast until brown and crisp, about 20 minutes.
To assemble the sandwiches, spread each slice of bread with 2 tablespoons of tomato-basil sauce. Place the mushrooms on top. Add 1/4 cup of cheese and 1/2 cup of arugula. Place the eggplant slices on top. Spoon 1 tablespoon of tomato-basil sauce on top of the eggplant. Repeat for the remaining sandwiches and serve.

TAGLIATELLE WITH EGGPLANTS AND FETA CHEESE

Tagliatelle with Eggplants and Feta Cheese image

A delicious vegetarian 20 minute pasta recipe, perfect for a light summery meal! Eggplant and feta cheese in tomato based sauce full of mediterannean flavours.

Provided by Eli K. Giannopoulos

Categories Main

Time 20m

Number Of Ingredients 11

Ingredients

2 (250g/ 9 ounces) medium sized eggplants (elongated, oval-shaped)
1/2 red onion, chopped
3 ripe tomatoes, chopped in small cubes
5 tbsps extra virgin olive oil
1 tsp tomato paste
1 clove of garlic, whole
2 tbsps fresh basil or mint, chopped
150-200g feta cheese, crumbled (6-7 ounces)
a pinch of sugar
salt and freshly ground pepper
250g tagliatelle (9 ounces)

Steps:

Preheat the oven at 250C. Chop the eggplants into cubes and place on a baking tray. Drizzle with some olive oil and bake for 15 minutes.
In the meantime, roughly chop the onions and the tomatoes. Place a large saucepan at medium-high heat, add 5 tbsps of olive oil and sauté the onions and the garlic, for 3 minutes, until soft. As soon as the onions are lightly colored, add 1 tsp of sugar and caramelize. Add the tomato paste and stir well. Turn the heat up and add the chopped tomatoes; cook for 5-6 minutes, with the lid on. At the end, remove the whole clove of garlic, add the baked eggplants and the herbs and season well with salt and pepper.
In the meantime, boil the pasta, according to package instructions. Without draining the pasta, remove the pasta from the water, using a large fork and add them into the tomato sauce. Sprinkle the crumbled feta cheese and stir well. Serve on a big platter, drizzle with some extra virgin olive oil and top with some crumbled feta.

GRILLED EGGPLANT WITH SPICY PEANUT SAUCE

Grilled Eggplant with Spicy Peanut Sauce image

Here's a great grilled dish for vegetarians-serve with Chicken Satay, recipe #55782 for your meat loving friends and family and everyones happy!

Provided by Diana Adcock

Categories Fruit

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

4 teaspoons sesame oil
4 cloves garlic, minced
1 -2 teaspoon crushed red pepper flakes, up to you
2/3 cup crunchy peanut butter
4 teaspoons tamari
4 teaspoons fresh lime juice
2 teaspoons sugar
2/3 cup water
2 medium eggplants
vegetable oil, for brushing

Steps:

In a medium saucepan heat the sesame oil over medium heat.
Add the garlic and red pepper flakes.
Saute for 1 minute.
Whisk in the peanut butter, tamari, lime juice, sugar and water, cooking for 2 minutes.
Add a touch of water-you want the sauce to be the consistency of hot fudge sauce.
Keep warm over low heat.
Heat your grill to medium high heat.
Slice the eggplant 1/2 inch thick.
Brush both sides with oil and lightly salt.
Grill for 8-10 minutes or until tender and lightly browned.
Brush lightly with sauce and serve with remaining sauce.

Nutrition Facts : Calories 434.6, Fat 26.7, SaturatedFat 4.2, Sodium 5803.1, Carbohydrate 34.2, Fiber 13.7, Sugar 14.1, Protein 23.9

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