Eggplant Aubergine Mozzarella Bake Food

HOW TO COOK EGGPLANT: OVEN ROASTED EGGPLANT RECIPE

Steps:

• Preheat the oven to 400 degrees F (204 degrees C).
• Slice the eggplant crosswise to make circles, about 1/2 inch (1.25 cm) thick. Cut off the leafy end only after you are done slicing, so that you'll have more to grab onto as you slice.
• Arrange the eggplant slices on an extra large baking sheet in a single layer. Drizzle with olive oil. Sprinkle with sea salt, garlic powder, and black pepper. Flip and repeat the olive oil, salt, garlic powder, and pepper.
• Roast the eggplant slices in the oven for about 30-35 minutes, until soft and golden.

AUBERGINE (EGGPLANT), TOMATO & MOZZARELLA MELTS

Steps:

• Cut aubergine into rings 5cm thick.
• Place in roasting dish.
• Brush with half oil& shake over half salt.
• Place sliced tomatoes on each, then sliced mozzarella.
• Sprinkle top with remainder salt, olive oil, pepper& garlic.
• Bake for 20 minutes on 200°C.
• Sprinkle with fresh basil& serve.

LAYERED MEDITERRANEAN MOZZARELLA EGGPLANT (AUBERGINE) BAKE

Steps:

• Prepare a cookie sheet and coat with non-stick cooking spray (you might need two sheets for the eggplant slices).
• In a bowl mix bread crumbs with about 1-1/2 teaspoons seasoning salt, pepper 1 teaspoon garlic powder and 4 tablespoons Parmesan cheese).
• In a shallow baking dish or bowl dip the eggplant slices in the egg whites and then coat in the seasoned bread crumb mixture.
• Place the eggplant slices on prepared baking sheet/s and spray the eggplant slices liberally with cooking spray; set aside.
• In a medium frypan heat the olive oil over medium heat.
• Add in onion and garlic; cook until softened.
• Add in oregano, 1 teaspoon salt or seasoning salt and pepper; cook for 1 minute.
• Increase heat to high and add in the chopped tomatoes; cook until thickened (about 10-12 minutes) then remove from heat, add/mix in basil (if you are using dry basil add in with the oregano),.
• Set oven to broil and broil the eggplant slices one pan at a time for 3-5 minutes (per side) until brown.
• Set oven to 400 degrees.
• Layer the eggplant slices in a greased 1-1/2 - 2-quart baking dish.
• Top with the tomato/onion mixture.
• Then top the slices with mozzarella cheese and remaining 1/3 cup Parmesan cheese.
• Bake uncovered until cheese is bubbly, about 15 minutes.
• Delicious!

CHEESY EGGPLANT BAKE

Steps:

• Cut the eggplants into 1cm slices. Lay them in a single layer on a baking tray, and spray each side lightly with oil. Roast at 190°C (Gas Mark 5 / 375°F) for around 30 minutes, turning them over halfway. They should be fairly soft but not overly crispy.
• Add a spoonful of tomato sauce to the bottom of a baking dish (mine was a 6 inch circle, but anything similar will be fine), and spread it around. Layer up the slices of roasted eggplant, the grated cheddar and the fresh mozzarella with the remaining tomato sauce. I made 3 layers of each in total, but it doesn't really matter. Top the dish with any remaining cheese, and the breadcrumbs.
• Return to the oven for a further 30 minutes, until the topping is golden brown and crispy, and the sauce is bubbling around the edges.

EGGPLANT (AUBERGINE) MOZZARELLA BAKE

Steps:

• Preheat the oven to 400F and place the eggplant slices on a lightly-greased baking sheet.
• Bake the eggplant 8-10 minutes on each side, depending on how thinly sliced they are.
• While the eggplant is baking, combine the zucchini, onion, tomato, portobello mushroom, and bell pepper in a lightly oiled large frying pan.
• Cook for a few minutes until soft.
• Pour the tomato sauce over the vegetables, and add the garlic, cilantro, Italian seasoning, red cayenne pepper, and salt and pepper (as much to your liking).
• Simmer covered on low for a few minutes to let the flavors mix.
• Pour a thin layer of the tomato sauce mixture in a medium sized (6 x 9 in) greased caserole dish, and layer eggplant over the top.
• Pour about half the tomato sauce over the eggplant, and finish the layer with half the mozzarella and parmesan cheeses.
• Repeat with another layer of eggplant, sauce, and cheese.
• Bake the casserole at 400F for 30 minutes.

ITALIAN AUBERGINE TRAYBAKE

Steps:

• Heat oven to 200C/180C fan/gas 6. In a roasting tin, toss the aubergine with the oil and roast for 15 mins, then stir in the tomatoes, garlic, olives and torn basil leaves, and cook for another 10 mins.
• Top with the bread and dot with the chunks of mozzarella. Bake for a further 25 mins, then scatter over the remaining basil leaves before serving.

EGGPLANT (AUBERGINE) CASSEROLE

Steps:

• Preheat oven to 350 degrees.
• Peel eggplant and cut into large chunks.
• Boil in salted water for about 10 minutes or until soft.
• Drain eggplant in collander, then return to pot and mash.
• Add all other ingredients except 1/2 cup of the cheese.
• Spray a casserole dish with cooking spray and pour eggplant mixture into dish.
• Sprinkle remaining cheese on top.
• Bake for 45 minutes.

EGGPLANT (AUBERGINE) CASSEROLE

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.

EASY EGGPLANT (AUBERGINE) PARMIGIANA

Steps:

• Trim the eggplants and cut them into 1/4 inch thick slices.
• Layer the slices in a colander, sprinkling each layer with salt.
• Let drain for 30 minutes.
• Rinse the eggplant and pat dry.
• Pour about 1/2 inch oil a large deep skillet and heat over medium heat.
• Fry the slices, in a single layer, turning once, until browned on both sides.
• Drain on paper towels.
• Preheat the oven to 350.
• Spread a thin layer of tomato sauce in a shallow baking dish.
• Make a layer of eggplant slices, overlapping them slightly.
• Top with a layer of mozzarella, another layer of sauce, and a sprinkle of grated cheese.
• Repeat the layering, ending with eggplant, sauce, and grated cheese.
• Bake for 45 to 60 minutes, or until the sauce is bubbling and the mozzarella is melted.
• Let stand for 10 minutes before serving.

EGGPLANT (AUBERGINE) MOZZARELLA

Steps:

• Preheat oven to 350 degrees F.
• In al large saucepan over low heat, cook green onion and mushrooms in 1/4 c water, until tender.
• Add spaghetti sauce; bring to a boil.
• Reduce heat; simmer 20 to 25 minutes.
• Sprinkle salt over sliced eggplant; set aside to drain about 10 minutes.
• In a shallow bowl, beat egg white and water together.
• Dip eggplant in egg mixture, then into flour.
• In a large non stick skillet, heat a few drops of oil over medium heat.
• Add eggplant slices and cook until browned, turning once; drain on paper towel.
• Continue until all slices are cooked.
• In a 13" x 9" casserole, spread about 1/2 c sauce.
• Add a layer of eggplant, top with 1/2 c cottage cheese and more sauce.
• Repeat until all ingredients are used, ending with sauce.
• Sprinkle with mozzarella cheese.
• Bake uncovered 30 minute.
• Let stand 5 minutes.