Eggplant Bake With Ricotta And Spinach Food

EGGPLANT RICOTTA BAKE

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.

EGGPLANT RICOTTA BITES

Steps:

• Thinly slice the eggplant into rounds and season with salt. Pour some flour into a shallow dish. Beat the eggs in another dish. In a third dish, mix the breadcrumbs and Parmesan. Dredge the eggplant in the flour, then dip in the eggs and coat with the breadcrumb mixture.
• Heat 1 tablespoon olive oil in a large skillet over medium heat. Working in batches, cook the eggplant until golden, about 2 minutes per side, adding more oil between batches, if necessary. Drain on paper towels and season with salt.
• Toss the tomatoes with the remaining 2 teaspoons olive oil and the vinegar in a small bowl. Spoon some ricotta onto each eggplant slice. Top with the tomato mixture and basil.

EGGPLANT AND SPINACH LASAGNE SPIRALS

Steps:

• Roast tomatoes for sauce:
• Preheat oven to 450°F.
• Toss tomatoes with 3 tablespoons oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper and arrange, cut sides up, in 1 layer in 2 oiled glass or ceramic shallow baking dishes. Roast tomatoes in upper and lower thirds of oven, switching position of dishes halfway through baking, until skins are wrinkled and beginning to brown, 35 to 40 minutes. Cool slightly in baking dishes on racks.
• Roast eggplant for lasagne:
• Toss eggplant slices with oil, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper and arrange in 1 layer on 2 oiled baking sheets. Bake in upper and lower thirds of oven, switching position of sheets halfway through baking and turning slices over once, until tender, 12 to 14 minutes.
• Reduce oven temperature to 350°F.
• Finish tomato sauce:
• When tomatoes are cool enough to handle, peel off skin and discard. Purée tomatoes with their juices in a blender, pulsing until almost smooth.
• Cook onion and garlic in 2 tablespoons oil in a 3- to 4-quart heavy saucepan over moderate heat, stirring, until golden, about 10 minutes. Stir in tomato purée, water, 1/4 teaspoon salt, and 1/4 teaspoon pepper and simmer, partially covered, stirring occasionally, until slightly thickened and reduced to about 4 cups, about 15 minutes. Stir in basil.
• Make filling and assemble lasagne:
• While sauce is simmering, cook spinach in a 3- to 4-quart pot of boiling salted water, uncovered, 1 minute, then drain in a colander. When cool enough to handle, squeeze any excess water from spinach and coarsely chop. Stir together ricotta, yolk, spinach, parmesan, 3/4 teaspoon salt, and 1/4 teaspoon pepper until combined well.
• Cook lasagne noodles in a 6- to 8-quart pot of boiling salted water , stirring occasionally, until tender. Drain noodles in a colander and rinse under cold running water.
• Spoon 2 cups tomato sauce into a 13- by 9-inch glass baking dish (or other 3-quart shallow baking dish). Lay out 4 lasagne noodles on a work surface, then spread 1/3 cup filling evenly over each noodle and cover with eggplant slices in 1 layer. Roll up each and arrange spirals, seam sides down and without touching, over sauce in dish, then make 4 more rolls and arrange in dish. Brush noodles with water, then spoon some sauce down middle of rolls and cover dish tightly with foil.
• Bake in middle of oven until heated through, about 20 minutes. Heat remaining tomato sauce and serve on the side.

EGGPLANT SPINACH RICOTTA BAKE

Steps:

• 1. Preheat oven to 450 degrees. Cut eggplant into rounds about 3/4 inch thick. Coat front and back with olive oil. Put eggplant on two baking sheets. Add salt & pepper. Bake in the oven for 20-25 minutes-flipping them half way. Eggplant should be nice and golden brown. While eggplant bakes, mix the ricotta, eggs, spices and 1 cup of Parmesan together in a small bowl. Add some salt & pepper.
• 2. In an oven safe casserole dish, layer the bottom with a bit of the marinara sauce. Add 1 layer of your eggplant on top, a handful of spinach. Then add more sauce, and a layer of ricotta.
• 3. Repeat until you run out of eggplant. Top layer should be remaining spinach, sauce and Mozzarella cheese. In that order. Reduce oven temp to 375. Place the dish in the oven and bake for 20 - 30 minutes, or until desired brownness. The cheese should be melted and the marinara should be bubbly. Let sit for at least 10 minutes before serving. I served with a salad and crusty bread.

EGGPLANT BAKE WITH RICOTTA AND SPINACH

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Place eggplant cutlets on a baking sheet.
• Bake on the center rack of the preheated oven for 10 minutes. Flip, and continue to bake until both sides are golden brown and cutlets are cooked through, 6 to 7 minutes more. Remove from the oven and reduce temperature to 350 degrees F (175 degrees C).
• Mix ricotta cheese, spinach, egg, and garlic together in a medium bowl.
• Place 1/2 cup spaghetti sauce in the bottom of an 8-inch square baking dish and layer with 1/2 of the eggplant cutlets, 1/2 of the ricotta mixture, and 1/2 of the remaining sauce. Repeat layers with remaining eggplant, ricotta mixture, and sauce. Sprinkle mozzarella cheese over top.
• Bake in the preheated oven until cooked through and bubbling, about 30 minutes.

EASY CHEESY EGGPLANT BAKE RECIPE (VEGETARIAN CASSEROLE)

Steps:

• Slice the eggplant into 1/2 inch slices and place on a plate. Sprinkle with kosher salt and allow to sweat for 30 minutes. Rinse the slices and blot dry with paper towels.
• Heat oven to 350°F. Layer eggplant slices on a lined baking sheet and drizzle each side with olive oil and season with salt and black pepper. Bake for 10 minutes.
• While the eggplant is baking, combine the mozzarella, ricotta, and Parmesan in a large bowl and mix well.
• Next, in a sauce pan over medium heat sauté the onion for about three minutes until caramelized. Add the garlic cloves, chopped tomato and spinach to the pan and stir until the spinach has wilted. Add the Hunt's fire roasted tomatoes to the pan and stir to incorporate. The mixture should be saucy.
• Increase the oven temp to 425 degrees. Arrange the baked eggplant slices in a rectangular baking dish and pour the tomato mixture on top.
• Sprinkle the top of the baking dish with the cheese mixture, add pepper to taste and cook for 30-40 minutes or until the casserole is cheesy and bubbly on top.

HOW TO MAKE EGGPLANT ROLLATINI

Steps:

• Cut the 2 ends off the eggplants. Cut the eggplants lengthwise, into 1/4-inch thick slices until you have a total of 10 slices about the same size. It's easiest to do this with a mandolin.
• Sprinkle the eggplant with kosher salt to help remove excess moisture and bitterness from the eggplants. Set aside for about 10 to 15 minutes. Pat dry with a towel.
• Preheat oven to 400°F. Season the eggplant with a little more salt and pepper, then arrange on two parchment-lined baking sheets. Cover tightly with foil and bake until eggplant is tender and pliable but NOT fully cooked, about 8 to 10 minutes.
• Spread 1/4 cup marinara sauce on the bottom of a 13 x 9-inch baking dish.
• In a medium bowl, beat the egg then mix together with ricotta, Pecorino Romano, spinach, garlic, 1/4 tsp salt and 1/8 tsp pepper.
• Pat eggplant dry with paper towels. Dividing the ricotta-spinach mixture (about 2 generous tablespoons each) evenly and spoon onto one end of each eggplant slice, spreading to cover. Starting at the short end, roll up slices and arrange them each seam side down in the prepared dish. Top with remaining marinara sauce and mozzarella cheese and tightly cover with foil.
• Bake until the eggplant is very tender, about 60 minutes. Remove from oven and let cool 5 minutes before serving with additional Pecorino Romano if desired.

GRILLED EGGPLANT WITH RICOTTA AND TOMATO

Steps:

• Heat the grill to high.
• Brush the eggplant slices with some of the oil.
• Grill the eggplant slices on both sides until brown, then place them in the bottom of a lightly greased, small shallow baking pan that will fit under the grill, and set aside.
• Over a medium heat, add the rest of the oil to a small sauté pan (preferably non-stick), add the cherry tomatoes and garlic and sauté for a couple of minutes, stirring occasionally, until the tomatoes begin to soften.
• While still stirring, add the capers and leave the pan over the heat for an additional minute.
• Remove the pan from the heat.
• Cover the eggplant slices with the tomato, garlic and capers, season to taste and spoon the ricotta over the tomatoes. (The amount of ricotta included in the ingredients may not completely cover the tomatoes; if you want to cover the tomatoes, use more ricotta.).
• Place the baking pan under the grill until the ricotta starts to bubble.
• Scatter the basil leaves over the top and serve.

EGGPLANT "CANNELLONI" WITH RICOTTA AND SPINACH FILLING

Steps:

• Preheat a fan forced oven to 180 degrees celcius. Line a lasagne dish with baking paper and set aside. Slice the eggplant thinly and lay out flat on your work space. Sprinkle these with salt and let them rest for ten minutes before patting them dry with paper towel.
• To create the cannelloni filling, combine the ricotta, parmesan, herbs and spinach in a bowl. Season to taste.
• To roll the cannelloni, lay out two pieces of eggplant and slightly overlap them. Place a tablespoon of filling in the middle and roll them up. Carefully place the roll in the lined dish. Repeat until all filling and eggplant is used.
• Pour the crushed tomatoes over the eggplant rolls, sprinkle over the cherry tomatoes, the crushed garlic and some salt and pepper. Place in the oven for an hour or until the eggplant is so tender than it could be pulled apart with a fork. Grate over some parmesan and top with herbs to serve.

AUBERGINE ROLLS WITH SPINACH & RICOTTA

Steps:

• Heat oven to 220C/200C fan/gas 7. Brush both sides of the aubergine slices with oil, then lay on a large baking sheet. Bake for 15-20 mins until tender, turning once.
• Meanwhile, put the spinach in a large colander and pour over a kettle of boiling water to wilt. Cool, then squeeze out the excess water, so that it is dry. Mix with the ricotta, nutmeg and plenty of seasoning.
• Dollop a spoonful of the cheesy spinach mix in the centre of each aubergine slice, fold over to make a parcel and lay, sealed-side down, in an ovenproof dish. Pour over tomato sauce, sprinkle with breadcrumbs and cheese, and bake for 20-25 mins until golden and piping hot.

EGGPLANT ROLLATINI WITH SPINACH & RICOTTA

Steps:

• Preheat the oven to 180°C/350F/. Cut the tops off the eggplant/aubergine then cut into slices around 1cm / 1/4 inch thick. Place on a lined baking tray, brush with a little olive oil (2 tbsp) and bake for 20 minutes until tender. Set aside to cool.
• Meanwhile add half tbsp of olive oil to a frying pan and add the spinach, stir so it doesn't burn until completely wilted. Remove from the pan and let cool.
• To make the tomato sauce, add a tbsp of olive oil to the frying pan. Add the finely chopped shallot and garlic to the pan.
• Sauté for 1 minute then add the chopped tomatoes. Rinse out any excess tomato from the can with 1/4 cup (60ml) water and add it to the sauce alongside the tomato paste, oregano and season with salt and pepper. Let the sauce reduce and simmer for 15 minutes.
• Squeeze out any extra moisture from the wilted spinach then finely chop and add to a large bowl. Add the ricotta, parmesan, nutmeg and a pinch of salt and pepper. Mix everything together until thoroughly combined.
• To assemble the eggplant roll-ups, add a spoonful of ricotta mixture (about a heaped tbsp) in the centre of a slice of eggplant then roll it up. Repeat with the rest of the eggplant and ricotta mixture.
• Add 3/4 of the tomato sauce to the bottom of a baking dish. Arrange the eggplant roll-ups in the baking dish then top with the remaining sauce. Top with mozzarella then bake in the oven for 20-25 minutes until the mozzarella is golden and melted and everything is heated right through.

EGGPLANT, SPINACH & TOMATO PASTA BAKE

Steps:

• Heat oven to 375ºF.
• Cook pasta in large saucepan as directed on package, omitting salt.
• Meanwhile, heat dressing in large skillet on medium-high heat. Add eggplant; cook 3 to 5 min. or until lightly browned, stirring frequently. Stir in tomatoes and garlic; bring to boil. Simmer on low heat 3 min. or until slightly thickened, stirring occasionally. Remove from heat. Add spinach; stir just until wilted.
• Drain pasta mixture. Add to eggplant mixture along with 1/2 cup shredded cheese; mix well. Spoon into 2-qt. casserole sprayed with cooking spray; top with remaining shredded cheese and Parmesan.
• Bake 15 min. or until shredded cheese is melted and eggplant mixture is heated through.

BAKED EGGPLANT SINATRA FLORENTINE

Steps:

• First place the cut eggplant on paper towels, lightly salt, and let sit for 30 minutes.
• Then rinse the salt off and blot dry.
• Preheat the oven to 350 degrees.
• Brush eggplant with olive oil on both sides.
• Place on a cookie sheet.
• Sprinkle with oregano granulated garlic powder, black pepper to taste (reserve the parsley and basil for garnishing, and half in the ricotta cheese.
• Bake for 10 minutes.
• Heat 2 tablespoons of olive oil in a large skillet over medium heat.
• Add the fresh garlic, tomatoes, and fresh spinach, and if using mushrooms, peppers, or whatever else you like including raw meats.
• Add cayenne pepper if using and salt, pepper to taste.
• Note: if you're using leftover cooked meats, just stir in when the tomatoes have started to cook in the next step.
• 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, 1/2 cup of Pecorino Romano Parmesan blended cheese, and half the fresh basil and fresh parsley. Set aside.
• Place the eggplant slices in a greased deep baking casserole dish.
• Top with spinach mixture.
• Spoon the ricotta cheese mixture over the spinach.
• Pour the tomato paste mixed with wine sauce over the cheese layer.
• Generously sprinkle more mozzarella and the rest of the grated cheese on top.
• Bake at 350 degrees for 30 more minutes until browned and bubbling.
• Garnish the top when plating with fresh basil and remaining parsley.

EASY RICOTTA EGGPLANT MOZZARELLA MARINARA BAKE

Steps:

• Set oven to 350 degrees.
• Lightly grease a baking sheet.
• Place flour in a shallow bowl.
• Place the slightly beaten eggs in another bowl.
• Mix the fresh bread crumbs and Parmesan cheese together with black pepper and a pinch of salt, then place the breadcrumb mixture in another bowl (you should have three separate bowls).
• Coat the eggplant slices in flour, then in eggs, then in the bread crumb mixture, patting down with fingers to adhere the crumbs to the eggplants.
• Up to this point you can cover the slices and refrigerate to finish later.
• Heat oil in a large skillet.
• Add in 2 eggplant slices; cook until golden brown (about 5 minutes on each side).
• Transfer to prepared greased baking sheet in a single layer, but close together (if you can't fit all of the slices in one layer then just overlap them).
• Repeat with remaining slices.
• Spread about 2-3 tablespoons ricotta cheese over each eggplant.
• Top each slice with marinara (you do not have to completely cover with sauce) then sprinkle grated mozzeralla on top.
• Bake the slices about 15-17 minutes, or until the cheese melts and the marinara is hot.

EGGPLANT MANICOTTI WITH RICOTTA, ASIAGO, AND SPINACH FILLING

Steps:

• For sauce:
• Heat oil in heavy large saucepan over medium-high heat. Add onion, celery, carrot, and garlic; sauté until tender, about 8 minutes. Add wine and cook 3 minutes. Add crushed tomatoes, stock, and basil; bring to boil. Reduce heat; cover and simmer 30 minutes to blend flavors. Season with salt and pepper. Cool.
• For manicotti:
• Place ricotta cheese in strainer set over large bowl. Let stand until excess liquid drains from cheese, about 2 hours. Transfer ricotta cheese to medium bowl. Stir in Asiago cheese, spinach, nutmeg, and cayenne. Season to taste with salt and pepper. Mix in egg.
• Preheat oven to 350°F. Oil 2 large baking sheets. Brush both sides of eggplant slices with olive oil; arrange on prepared sheets. Sprinkle with salt and pepper. Bake until eggplant slices are tender, about 13 minutes. Cool on sheets.
• Place 1 eggplant slice on work surface. Place scant 2 tablespoons ricotta mixture near narrower end of eggplant slice. Roll up, enclosing filling. Repeat with remaining eggplant slices and filling.
• Spread half of sauce over bottom of 13x9x2-inch glass baking dish. Arrange eggplant manicotti in single layer atop sauce. Spoon remaining sauce over. (Manicotti can be prepared 1 day ahead. Cover and refrigerate.)
• Preheat oven to 350°F. Bake manicotti until heated through, about 20 minutes. Sprinkle with Parmesan cheese and serve.
• Available at specialty foods stores and some supermarkets.