Eggplant Aubergine De La Michelle Food

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CHEESY AUBERGINE



Cheesy Aubergine image

Tastes like enchiladas! Yummy and healthier than regular enchiladas. Adapted from Sunset. *This has become my most popular recipe posted here. I've made it slightly different ways over the years. I sprinkle the oiled eggplant with garlic salt now. It's also great with a can of diced tomatoes and 1tbsp of tomato paste, extra cumin, garlic, dried onions, salt and cilantro. I also use reduced-fat cheese now. If you would like it spicier add some jalapenos. I love to eat it along an undressed salad of romaine, purple cabbage and grape tomatoes and eat bites of the salad and eggplant together with sour cream. Many people think it needs to be heartier so feel free to add beans, ground beef or chicken but I really don't think it needs it. It's also great served with rice.

Provided by Engrossed

Categories     Vegetable

Time 1h5m

Yield 4-6 serving(s)

Number Of Ingredients 9

1 1/2-2 lbs eggplants, unpeeled and cut into 1/2 inch slices (I use the American ones)
15 ounces tomato sauce
4 ounces diced mild green chilies
1/2 cup green onion, sliced
1/2 teaspoon ground cumin
1/2 teaspoon garlic powder
2 1/4 ounces sliced black olives, drained
6 ounces fat-free cheddar cheese, shredded (about 1 1/2 cups)
cooking spray

Steps:

  • Preheat oven to 450.
  • Spray baking sheet with oil and place eggplant slices on it in a single layer. Spray the tops of the eggplant with oil. Bake until soft when pressed about 15-25 minutes.
  • Meanwhile , in a small pot, combine tomato sauce, chiles, onions, cumin, garlic powder and olives. Bring to a simmer, then simmer, uncovered, over medium-low heat for 10 minutes.
  • Turn oven down to 350 when eggplant is done.
  • Arrange half the eggplant slices in a single layer over the bottom of a shallow 1 1/2 quart baking dish. Spoon half the sauce over eggplant and sprinkle with half the cheese. Repeat layers ending with cheese.
  • Bake at 350 until heated through and bubbly (about 30 minutes).
  • Top with sour cream if desired.

Nutrition Facts : Calories 160.1, Fat 2.7, SaturatedFat 0.5, Cholesterol 4.7, Sodium 1669.7, Carbohydrate 24.9, Fiber 8.7, Sugar 14, Protein 13.4

OVEN FRIED EGGPLANT (AUBERGINE)



Oven Fried Eggplant (Aubergine) image

This recipe appeared in "Cooking Light" magazine. This is a non-traditional way to prepare eggplant, but it really cuts the calories.

Provided by James Craig

Categories     Lunch/Snacks

Time 35m

Yield 4 serving(s)

Number Of Ingredients 7

1/2 cup fat-free mayonnaise
1 tablespoon minced onion
1 lb unpeeled eggplant, sliced-about 12 (1/2 inch slices)
1/3 cup fine dry breadcrumb
1/3 cup grated parmesan cheese (or parmesan alternative, like asiago)
1/2 teaspoon dried Italian seasoning
vegetable oil cooking spray

Steps:

  • Combine first 2 ingredients, stir well.
  • Spread evenly over both sides of eggplant slices.
  • Combine breadcrumbs, cheese, and Italian seasoning in a shallow bowl; dredge eggplant in breadcrumbs mixture.
  • Place eggplant on a baking sheet coated with cooking spray.
  • Bake@ 425 degrees for 12 minutes.
  • Turn eggplant over; and bake an additional 12 minutes or until golden.

EGGPLANT (AUBERGINE) PATTIES OR EGGPLANT FRITTERS



Eggplant (Aubergine) Patties or Eggplant Fritters image

A quick and easy side dish or appetizer, and an alternative to fried eggplant strips. Could easily be made into a "parmigiana" verison with a bit of sauce and some good mozzarella cheese.

Provided by DeSouter

Categories     Vegetable

Time 20m

Yield 10 fritters

Number Of Ingredients 9

2 large eggplants
1 cup breadcrumbs
1/2-3/4 cup of good quality parmesan cheese or 1/2-3/4 cup pecorino romano cheese
2 eggs, beaten
1 teaspoon garlic salt
1 teaspoon oregano, rubbed between palms
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 cup olive oil

Steps:

  • Cut ends off of eggplants, cut in half length-wise and then into five pieces, length-wise.
  • Cut across into 3/4" chunks.
  • Steam eggplant chunks for 10 minutes and cool slightly.
  • Heat oil in a large frying pan - you may mix vegetable and olive oil instead of using just olive oil.
  • Squeeze liquid out of steamed pieces with your hands, keeping pieces from getting too mashed.
  • Place bread crumbs (seasoned or unseasoned), parmesan cheese and seasonings into a large bowl and mix.
  • You could use a clove or two of fresh garlic, sauteed in place of the garlic salt.
  • Beat eggs in a small bowl and add to bread crumb mix along with eggplant pieces.
  • Stir to mix well.
  • Form patties of any size, but not exceeding an inch in thickness and place in frying pan.
  • Cook for five minutes on each side.
  • Remove to a towel-lined plate to drain.
  • Place in a warm oven if you are not ready to serve them immediately.

EGGPLANT (AUBERGINE) PARMESAN



Eggplant (Aubergine) Parmesan image

this is a recipe i never thought i would like. but i LOVE it! it is so easy to make. sometimes i serve it over pasta, sometimes not. it's up to you. i have added meat to my spaghetti sauce before, but that really isn't necessary either because the eggplant is a meat substitute.

Provided by bratty

Categories     Vegetable

Time 40m

Yield 1-2 eggplant slices, 8 serving(s)

Number Of Ingredients 10

1 eggplant, washed and sliced into 8 1/2 inch slices, i use the nicer ones from the center and work my way out
2 cups mozzarella-parmesan cheese blend
1 egg
1/2 cup milk
1 1/2 cups breadcrumbs, seasoned with garlic powder
salt
pepper
1 cup olive oil
2 cups spaghetti sauce
cooked pasta

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.

Nutrition Facts : Calories 378.9, Fat 30.2, SaturatedFat 4.8, Cholesterol 26, Sodium 297.5, Carbohydrate 23, Fiber 3.7, Sugar 5.5, Protein 5.1

EGGPLANT (AUBERGINE) ON THE GRILL



Eggplant (Aubergine) on the Grill image

Of course you can broil this too, but it tastes best with that little bit of char from the grill. Don't peel the eggplant, it would get too soft without the skin. Another vintage Gourmet mag recipe.

Provided by graffeetee

Categories     Vegetable

Time 55m

Yield 4 serving(s)

Number Of Ingredients 9

1 large eggplant, sliced
1/3 cup extra virgin olive oil
3 tablespoons lemon juice
2 tablespoons onions, minced
2 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon oregano
1/2 teaspoon basil
1/4 teaspoon pepper

Steps:

  • Combine all ingredients except eggplant in the container in which you intend to marinate the eggplant.
  • Add the eggplant slices, turning to coat with the marinade.
  • Marinate at least 30 minutes, turning once. Leave at room temp if you are going to be cooking this right away.
  • Throw on a preheated grill and cook about 5 minutes per side, basting with marinade if the eggplant hasn't soaked it all up.
  • Alternatively you can broil under a preheated broiler about the same amoount of time.

Nutrition Facts : Calories 199.5, Fat 18.3, SaturatedFat 2.5, Sodium 294.4, Carbohydrate 9.9, Fiber 4.9, Sugar 3.7, Protein 1.6

GRILLED EGGPLANT (AUBERGINE) AND MOZZARELLA SANDWICHES



Grilled Eggplant (Aubergine) and Mozzarella Sandwiches image

We try to cut back on our red meat and our favorite subs are eggplant and Portebello mushrooms. This is a delicious eggplant one. The freshest ingredients really make a difference,especially the mozzarella and basil.

Provided by Crabbycakes

Categories     Lunch/Snacks

Time 30m

Yield 2 Sandwiches

Number Of Ingredients 6

1/4 cup Italian dressing (your favorie or homemade with olive oil)
12 ounces baby eggplants, cut in 1/2 inch thick lengthwise slices
2 large crusty rolls, split
4 -6 slices fresh mozzarella cheese (or deli,adjust depending on your taste)
1 roma tomato, sliced thin
1/4 cup fresh basil leaf

Steps:

  • Prepare a moderately hot grill.
  • On a platter, pour 2 T dressing over eggplant slices, (I brush the slices to cut back on calories).
  • Grill eggplant over moderate heat, brushing with more dressing, until charred and soft on the inside, about 5 minutes.
  • Meanwhile, brush cut sides of rolls with remaining dressing, place around edge of grill, and toast until a golden brown, about 2 minutes.
  • Layer rolls with eggplant, cheese, tomato, and basil leaves and replace tops.

EGGPLANT (AUBERGINE) CASSEROLE



Eggplant (Aubergine) Casserole image

Make and share this Eggplant (Aubergine) Casserole recipe from Food.com.

Provided by KJ1036

Categories     Cheese

Time 1h5m

Yield 4-6 serving(s)

Number Of Ingredients 9

2 cups eggplants, cubed
1 onion, sliced
1 tablespoon olive oil
3 tablespoons margarine
fresh ground pepper
125 g shredded cheddar cheese
1 cup milk
1 cup cracker crumb
2 eggs, beaten

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.

FRENCH TIAN D' AUBERGINES - GRATIN OF AUBERGINES/EGGPLANT



French Tian D' Aubergines - Gratin of Aubergines/Eggplant image

Serves four people as a main course, or six to eight people as an accompaniment or starter. A Tian is a traditional ovenproof terracotta clay dish - usually oval - which is used extensively in the south of France. Many dishes are named after this dish in which they are cooked, and this is one of them. This wonderful dish with the essence of Summer from the S.W. of France can be served hot or tepid as a main course, with a tossed green salad & crusty French bread, or as an "Amuse Gueule" with aperitifs - the literal French translation is a snack to "amuse the mouth" for the main course which follows! You can make the fresh tomato sauce yourself, but most French housewives use the readily available & superb tinned & chopped tomatoes for ease & convenience; this speeds up the preparation of the dish considerably. The béchamel type sauce would be made with "Brousse" in France - strained Cottage cheese is a good alternative. A large Aubergine would be about 500g each.

Provided by French Tart

Categories     Lunch/Snacks

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 12

2 large aubergines, sliced, salted, rinsed & dried well
2 (400 g) cans chopped tomatoes
2 large fresh tomatoes, sliced into rings
1 (500 g) jar passata
2 -4 peeled & finely chopped garlic cloves, to taste
50 g of grana padano grated Italian cheese or 50 g parmesan cheese
1 (400 g) container cottage cheese, strained
3 eggs, beaten
250 ml creme fraiche or 250 ml sour cream
fresh basil leaf, & flowers if available
salt & freshly ground black pepper
olive oil (to cook the aubergines, about 250 mls)

Steps:

  • Preheat the oven to 450 F/230 C or Gas Mark 8.
  • Lightly grease the Tian or an oven proof dish with olive oil.
  • Cook the aubergine slices in hot olive oil, turning as necessary until they are golden brown on both sides & well cooked through. Drain them well on absorbent paper & allow to cool before assembling the Tian.
  • Cheese Custard: Beat together the cottage cheese, grated Italian cheese, eggs & crème fraiche. Season with salt & black pepper to taste.
  • Mix the tinned tomatoes with the passata & add the grated or finely chopped garlic.
  • Now you can start to assemble the Tian - start with a little of the tomato sauce & then some aubergine slices; tear the basil leaves into small pieces & scatter over with basil flowers if available. Keep layering the dish with the tomato sauce & aubergines & fresh basil until all the ingredients have been used.
  • Pour over the cheese custard & decorate with the freshly sliced tomatoes. Bake in the oven for 35 - 45 minutes until golden brown & bubbling. Allow to cool & serve in slices. Delicious with fresh green salad leaves & crusty bread.

Nutrition Facts : Calories 373, Fat 22.5, SaturatedFat 12.9, Cholesterol 175.3, Sodium 702.3, Carbohydrate 29.3, Fiber 10.2, Sugar 13.9, Protein 18.4

EGGPLANT (AUBERGINE) DE LA MICHELLE



Eggplant (Aubergine) De La Michelle image

This is an original recipe that I came up with to cook a couple eggplants from my girlfriend's garden, a nice substitute for pasta sauce, enjoy!

Provided by PeterP35

Categories     Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

1 eggplant, peeled and cubed (1/2-inch cubes)
1/4 cup olive oil
3 garlic cloves, minced
1 medium white onion, sliced
1 (14 ounce) can whole tomatoes
1 tablespoon oregano
1 tablespoon basil
salt and pepper

Steps:

  • On medium heat, cover the bottom of a large skillet with the olive oil, add garlic and cook until slightly browned.
  • Add onions and saute until soft and transparent.
  • Add eggplant,salt and fresh ground pepper to taste, cook approx 12 min,until soft and brown Add can of whole tomatoes, oregano, and basil, reduce heat and simmer until thickens slightly, about 15 minute.
  • Serve over pasta, linguine is best, or use as a side dish.
  • Enjoy.

Nutrition Facts : Calories 181.9, Fat 14, SaturatedFat 2, Sodium 9.2, Carbohydrate 14.4, Fiber 5.7, Sugar 6.7, Protein 2.5

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