EGGPLANT RICOTTA BAKE
This eggplant ricotta bake satisfies a craving for simple comfort food.
Provided by Martha Stewart
Categories Food & Cooking Main Dish Recipes Casserole Recipes
Time 1h10m
Number Of Ingredients 8
Steps:
- Preheat oven to 450 degrees. Arrange eggplant slices in a single layer on two rimmed baking sheets. Brush lightly on both sides with oil; season with salt and pepper. Roast until eggplant is tender and golden, turning halfway through, 25 to 30 minutes.
- Meanwhile, in a medium bowl, whisk together ricotta, eggs, 1/2 cup Parmesan, oregano, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper. Brush an 8-inch square baking dish with oil.
- Lay a fourth of eggplant slices in bottom of prepared dish; spread with half of marinara sauce. Top with another fourth of eggplant; spread with half of ricotta. Repeat layers, ending with ricotta; sprinkle with remaining 1/2 cup Parmesan. Bake until bubbling and golden, 20 to 25 minutes. Cool 10 minutes before serving.
CHEESY EGGPLANT ROLL-UPS RECIPE BY TASTY
Here's what you need: eggplants, ricotta cheese, shredded mozzarella cheese, shredded parmesan cheese, fresh basil, egg, salt, pepper, marinara sauce
Provided by Merle O'Neal
Categories Dinner
Yield 13 servings
Number Of Ingredients 9
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!
Nutrition Facts : Calories 143 calories, Carbohydrate 10 grams, Fat 8 grams, Fiber 2 grams, Protein 8 grams, Sugar 3 grams
EGGPLANT RICOTTA BAKE
Pinched from Gourmet Girl Cooks
Provided by Lisa Johnson
Time 1h40m
Number Of Ingredients 8
Steps:
- 1. Preheat oven to 450 F. Brush both sides of the eggplant slices with olive oil, salt and pepper. Roast in oven till tender and golden, about 20-30 minutes (you could also cook eggplant slices on a gas or charcoal grill until tender
- 2. In a bowl, whisk ricotta, eggs, 1/2 cup of the Romano cheese, fresh basil, salt and pepper.
- 3. Lower temperature to 375. Brush the bottom and the sides of an 2-1/2 to 3 quart square or oblong casserole dish with oil. Place 1/4 of the roasted eggplant down, spread with marinara, more eggplant, half of the ricotta mixture, repeat everything ending with ricotta on top. Spread remaining 1/2 cup of Romano over top.
- 4. Bake uncovered at 375 degrees for 25 to 30 minutes. Serve with a side of pasta, if desired.
- 5. ***Important: Let cool for about 15 minutes so that everything sets and it isn't runny.
SKILLET EGGPLANT MARINARA
A tasty and easy vegetarian dinner, this skillet eggplant marinara brings big flavor using just a handful of simple ingredients.
Provided by Sonja Overhiser
Categories Main Dish
Time 45m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat the oven to 400°F. Line two baking sheets with parchment paper.
- Slice the eggplant into 3/8 to 1/2-inch slices. In a small bowl, combine the olive oil and paprika. Place the eggplant slices on the baking sheets, splitting them evenly between the two sheets. Brush each side of the eggplant slices lightly with the paprika oil (if you need more oil at the end, add a another drizzle and stir in the remaining paprika). Season all of the eggplant liberally with kosher salt and several grinds of black pepper.
- Slide the trays into the oven and bake for 10 minutes. Flip the eggplant slices, then reverse the trays and finish baking for 5 minutes or until tender.
- In a large, ovenproof skillet, spoon a bit of the marinara sauce and spread in an even layer. Add an even layer of half of the eggplant slices, a bit of sauce, then half of the mozzarella and feta cheese. Add another layer of eggplant, then more sauce, then the remaining mozzarella cheese. Top with the remaining feta.
- Bake for 20 minutes until the cheese is melted and bubbling. Garnish with parsley and serve.
Nutrition Facts : Calories 385 calories, Sugar 20.1 g, Sodium 1072.7 mg, Fat 20.9 g, SaturatedFat 5.2 g, TransFat 0 g, Carbohydrate 33 g, Fiber 13.9 g, Protein 21.6 g, Cholesterol 27 mg
EASY EGGPLANT LASAGNA (LOW CARB KETO)
A tasty alternative to the carb-filled pasta version! Lasagna with eggplant is made extra tasty by roasting the eggplant and layering with Italian sausage, marinara sauce, ricotta, mozzarella, and parmesan. This is a perfect low carb and keto casserole - but yet everyone in your house can enjoy!
Provided by Kori
Categories Main Dish Recipes
Time 1h10m
Number Of Ingredients 9
Steps:
- Roast Eggplant SlicesSoak the eggplant slices in salted water for 30 minutes. Drain and dry with paper towels. Preheat oven to broil, adjusting top oven rack to within 6 to 8" of the heat. Spray eggplant slices with olive oil spray then lay on a baking sheet lined with nonstick foil. Alternatively, brush olive oil on the eggplant slices. Broil for 2 to 4 minutes until eggplant are golden brown. Turn over and repeat. Set eggplant aside. Turn oven down to bake at 375º F Brown Italian SausageIn a skillet over medium high heat, brown Italian sausage. Drain fat. Set aside. Mix Ricotta, Egg, and SpinachIn a medium sized bowl, combine ricotta, egg, and spinach. Assemble CasseroleSpray a 13" x 9" casserole dish with nonstick spray. Spread 1/3 cup of the marinara sauce over the bottom of the dish. Lay half of the eggplant slices on top of marinara sauce. Then spread half of the remaining marinara sauce over the top of the eggplant slices. Spread 1/2 of the ricotta mixture, then sprinkle half the Italian sausage, half of the mozzarella cheese, and half of the parmesan cheese. Lay the remaining eggplant slices, and repeat with all ingredients, ending with parmesan cheese. Bake CasseroleBake eggplant lasagna 40 minutes or until cheese is bubbly.
Nutrition Facts : Calories 465 calories, Carbohydrate 7.9 grams carbohydrates, Cholesterol 111 milligrams cholesterol, Fat 38.2 grams fat, Fiber 1.7 grams fiber, Protein 23.1 grams protein, ServingSize 1/8 casserole, Sodium 770 grams sodium, Sugar 2.6 grams sugar
BEEF AND EGGPLANT BAKE WITH POLENTA CRUST
This looks so yummy I just have to cook it and share it with everyone. I just love winter food like this! Best served with a green salad.
Provided by lasagna-o-holic
Categories Meat
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Place eggplant in colander, sprinkle salt all over, leave 30 min, rinse then drain.
- Meanwhile, heat oil in medium frypan; cook onion, capsicum and garlic, stirring until onion softens; add beef, cook stirring until beef browns.
- Add paste, cook stirring for 2 minutes; add wine, cook stirring 5 minutes; add undrained tomatoes; bring to a boil.
- Reduce heat; simmer, uncovered, stirring occasionally, for 15 minutes or until liquid is almost evaporated. Chop 1/4 of the basil coarsely and add along with the oregano.
- Preheat oven to moderate heat (180°C)(350°F).
- Cook eggplant on heated oiled grill plate until just browned.
- Meanwhile, combine stock and milk in medium saucepan; bring to a boil; gradually add polenta, stirring constantly; reduce heat; simmer for 10 minutes or until polenta thickens.
- Using 3 litre dish, layer 1/2 eggplant, then 1/2 beef mixture, repeat then top with remaining basil; spread polenta on top then sprinkle with cheese.
- Cook, uncovered, in moderately hot oven about 20 minutes or until top is browned lightly.
- Stand 10 minutes before serving.
Nutrition Facts : Calories 583, Fat 13.9, SaturatedFat 6.3, Cholesterol 35.9, Sodium 2740.5, Carbohydrate 98.4, Fiber 10.7, Sugar 50.6, Protein 16.1
ITALIAN-STYLE EGGPLANT CASSEROLE
Layers of roasted eggplant, homemade marinara, provolone and mozzarella cheese are baked until bubbly. Serve with pasta and a salad for a meatless dinner.
Provided by Lynne Webb
Categories Vegetarian
Time 40m
Number Of Ingredients 6
Steps:
- Preheat the oven to 400°F and line 2 baking sheets with parchment.
- Peel the eggplants and cut them into 3/8-inch thick slices. Arrange the slices on the baking sheets, brush the top of each slice with the olive oil and season with salt and pepper. /p>
- Place both sheets in the oven and roast until the eggplant is tender and lightly caramelized, 12 to 15 minutes. Rotate the position of the sheets at least once to ensure even cooking. Remove the eggplant from the oven and reduce the heat to 375°F.
- Coat a small casserole with nonstick spray and add a layer of eggplant, overlapping the slices slightly. Spoon a little of the sauce over the eggplant and top with slices of provolone. Repeat the process with the remaining eggplant, but finish with the shredded mozzarella.
- Bake uncovered, until the cheese is melted and bubbly, 10 to 12 minutes. Serve with pasta if desired.
Nutrition Facts : Calories 855 kcal, Carbohydrate 44 g, Protein 51 g, Fat 55 g, SaturatedFat 32 g, Cholesterol 131 mg, Sodium 2233 mg, Fiber 11 g, Sugar 18 g, UnsaturatedFat 19 g, ServingSize 1 serving
EGGPLANT, TOMATO AND MOZZARELLA PASTA BAKE
Provided by Katie Lee Biegel
Categories main-dish
Time 1h25m
Yield to 6 servings
Number Of Ingredients 10
Steps:
- Bring a large pot of water to a boil. Season aggressively with salt. Add the rigatoni and cook 3 minutes less than the package directions. Reserve 1/2 cup pasta water and drain.
- Meanwhile, preheat the oven to 400 degrees F and line a baking sheet with parchment paper.
- Toss the eggplant and tomatoes with 3 tablespoons olive oil and sprinkle with salt and pepper. Spread on the baking sheet and roast until the eggplant is golden brown and tomatoes are tender, 25 to 30 minutes. (Leave the oven on.)
- Toss the rigatoni with the eggplant, tomatoes, about 1/4 cup pasta water and the marinara sauce in a large bowl. If it looks dry, add the remaining pasta water. Stir in 1 cup mozzarella.
- Spray a 9-by-13-inch baking dish with nonstick spray. Transfer the pasta to the baking dish and top with the remaining cup mozzarella and the Parmesan and drizzle with the remaining tablespoon olive oil. Bake until the cheese is melted and golden brown, 20 to 25 minutes. (Turn the broiler on at the end if you want the cheese to brown more.) Garnish with additional Parmesan and the chopped basil and serve.
BAKED EGGPLANT MARINARA
Connie Capani of Binghamton, New York, writes: "I am 100 percent Italian, so perhaps it's no surprise that I love food: To Italians, it's like a security blanket. I learned how to make spaghetti and other Abruzzi favorites from my mother. Looking at food magazines is what got me interested in venturing out into American culinary territory. I wanted to know how to make a "gravy" that didn't include tomatoes. I often make a roast with gravy, but our guests usually request some of my baked eggplant marinara to go along with it." Connie makes this ahead of time and refrigerates it, then reheats it before serving.
Provided by Connie Capani
Yield Makes 8 first-course servings
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F. Lightly oil baking sheet. Sprinkle eggplant rounds with salt and pepper. Place flour and eggs in separate shallow bowls. Mix breadcrumbs and Parmesan cheese in another shallow bowl. Coat eggplant rounds with flour, then eggs, then breadcrumb mixture, patting to adhere.
- Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add 4 eggplant rounds to skillet. Cook until golden brown, about 5 minutes per side; transfer to prepared sheet. Repeat with remaining oil and eggplant rounds. Spread 2 tablespoons ricotta cheese over each round. Top each with sauce and mozzarella cheese, dividing equally. Bake until rounds are heated through and cheese is melted, about 15 minutes.
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- Heat oven to 450° F. Divide the oil between 2 rimmed baking sheets. Dividing evenly, arrange the eggplant slices in a single layer on the baking sheets and turn to coat in the oil; season with ½ teaspoon salt and ¼ teaspoon pepper.
- Bake the eggplant, rotating the baking sheets halfway through, until soft and beginning to brown, 12 to 15 minutes; let cool. Reduce heat to 400° F.
- Meanwhile, in the bottom of a 9-by-13-inch or some other 3-quart baking dish, spread ½ cup of the marinara sauce. In a large bowl, whisk together the eggs, ricotta, oregano, 1 cup of the mozzarella, and ¼ teaspoon each salt and pepper.
- Place about 3 tablespoons of the ricotta mixture on one end of a slice of eggplant, roll it up, and transfer it to the prepared baking dish. Repeat with the remaining eggplant slices and ricotta mixture.
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- Place melted butter in a bowl. Combine bread crumbs and salt in a separate bowl. Dip eggplant slice in the butter and then in breadcrumb mixture.
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- Place the eggplant slices onto a baking sheet and lightly brush them with olive oil on both sides. Season with salt and pepper to taste. Place the eggplant in a preheated oven, and bake at 400°F for 20 minutes.
- Remove the eggplant from the oven. Then add a spoonful of marinara on top of each slice and spread it gently. Sprinkle them with mozzarella and Parmesan.
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- Salt the eggplant slices and layer them in a colander. Cover with a plate and weight down with a large can. Let stand for 30 minutes. Pat the eggplant slices dry.
- Preheat the oven to 400°. In a large skillet, heat 1/8 inch of oil. Fry the eggplant slices in batches over moderately high heat until browned and tender, about 2 minutes per side. Drain on paper towels. Add more oil to the skillet as needed.
- Sprinkle 2 tablespoons of the bread crumbs in a 10-inch round baking dish. Arrange half of the eggplant slices in the dish, overlapping them slightly. Spread the marinara sauce over the eggplant and arrange the hard-cooked egg slices on top. Cover with the mozzarella. Scatter the basil leaves over the cheese and season with black pepper. Arrange the remaining eggplant slices on top. Cover with foil and bake until heated through and the mozzarella is just melted, about 20 minutes.
- Preheat the broiler. Uncover the baked eggplant and sprinkle the top with the remaining 2 tablespoons of bread crumbs. Drizzle with the olive oil and broil until browned, about 2 minutes. Let the eggplant rest for at least 10 minutes and up to 30. Cut into wedges and serve warm or at room temperature.
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