Eggplant Slices Tomatoes And Mozzarella Food

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Eggplant, Tomato, and Mozzarella Salad image

This salad also tastes great with grilled chicken added.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 7

6 tablespoons extra-virgin olive oil
1 medium eggplant, cut crosswise into 1/4-inch-thick slices
Coarse salt and ground pepper
1 pound fresh mozzarella, sliced
1 pound sliced tomatoes (any variety)
1/4 cup loosely packed fresh basil leaves, torn
2 tablespoons balsamic vinegar


  • Preheat oven to 400 degrees. Brush two rimmed baking sheets with 1 tablespoon oil each. Arrange eggplant slices on sheets. Brush tops with 2 tablespoons oil and season with salt and pepper. Roast until eggplant is golden and tender, about 20 minutes. Let cool to room temperature.
  • On a serving platter, layer eggplant with sliced mozzarella and tomatoes. Top with basil leaves and drizzle with remaining 2 tablespoons oil and balsamic vinegar.

Nutrition Facts : Calories 350 g, Fat 27 g, Fiber 4 g, Protein 19 g


Baked Eggplant With Pesto, Parmesan, and Mozzarella image

This tasty eggplant dish is the perfect side to a roasted chicken and a green salad with a lemon vinaigrette. You can either pre-grill the slices or broil them before putting the dish in the oven but either way, make sure the slices are partially cooked before baking. You may want to have a little extra wine/chicken broth mixture handy if the sauce gets too dry.

Provided by Penny Stettinius

Categories     Cheese

Time 1h30m

Yield 4-6 serving(s)

Number Of Ingredients 11

2 medium eggplants, sliced
3 tablespoons olive oil
1 large onion, chopped
2 -3 garlic cloves, minced
1 red bell pepper, chopped
1/2 cup pesto sauce, preferably homemade
3 tablespoons tomato paste
1/4 cup white wine
1/2 cup chicken broth
1/2 cup mozzarella cheese, grated
1/2 cup parmesan cheese, grated


  • Preheat oven to 350.
  • Salt the eggplant slices and lay on a paper towel for 20 minutes to extract any bitter flavors.
  • Pat the slices dry.
  • Grill the slices (I use a dry grill pan on the stove top but you could also broil) until soft but not all the way done.
  • Heat a skillet and add 2 TBS olive oil, Saute onion, garlic, and bellpepper until soft.
  • Salt and pepper liberally.
  • Stir in the wine and chicken broth and reduce to about 1/2 Cup.
  • Stir in pesto and tomato paste and remove from the heat.
  • In a casserole dish sprinkle the remaining 1 TBS olive oil and lay one layer of eggplant slices on top.
  • Spread 1/3 of the sauce on the eggplant and top with 1/3 of the cheese mixture. Repeat layers.
  • Top with the remaining cheese.
  • Bake for 30-45 minutes, or until cheese is browning and bubbly and eggplant slices are soft.


Aubergine (Eggplant), Tomato & Mozzarella Melts image

Hadn't ever cooked with aubergine & discovered a delicious easy mousakka & thought I'd play around with the idea of aubergine with my fav flavour of Mozzarella & tomato, the garlic is a real bonus!

Provided by Sarah Taylor

Categories     Vegetable

Time 25m

Yield 2 serving(s)

Number Of Ingredients 8

2 large aubergines
4 teaspoons salt
4 tablespoons olive oil
mozzarella cheese
vine tomatoes
2 cloves crushed garlic (optional)
fresh basil (garnish)


  • 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.


Fried Eggplant and Mozzarella image

Found this recipe on another site and plan to make it this week. My Honey loves eggplant so this variation should be good!

Provided by mickensv

Categories     Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

1 eggplant (thinly sliced)
coarse salt
1 lb fresh mozzarella cheese (thinly sliced)
basil leaves
1/2 cup flour
1 large egg (lightly beaten)
1 cup breadcrumbs
oil (for frying)


  • Directions:.
  • Sprinkle the salt onto the eggplants slices and let rest for 20 minutes.
  • Rinse the salt from the eggplant slices and pat them dry.
  • Form sandwiches out of 2 slices of eggplant with a slice of mozzarella and a basil leaf in the middle.
  • Dredge the eggplant sandwiches in the flour.
  • Dip them into the egg and then in the bread crumbs to coat.
  • Fry in oil until golden brown, about 2-4 minutes each.
  • Cut into four and serve with a tasty tomato sauce.

Nutrition Facts : Calories 549.7, Fat 28.4, SaturatedFat 15.7, Cholesterol 136.2, Sodium 930.3, Carbohydrate 40.5, Fiber 5.5, Sugar 5.6, Protein 33.1


Tomato Eggplant Bake image

Cheesy and delicious, this casserole features a crisp crumb topping. It's a good meatless entree for a summer-time meal.-Faye Wortman, Evansville, Indiana

Provided by Taste of Home

Categories     Side Dishes

Time 45m

Yield 6 servings.

Number Of Ingredients 9

1 medium eggplant (1 pound), peeled and cut into 1/2-inch slices
Salt to taste
1 large tomato, sliced
1 medium onion, sliced
6 tablespoons butter, melted, divided
1/2 teaspoon dried basil
1/2 cup dry bread crumbs
4 slices mozzarella cheese, cut into thirds
2 tablespoons grated Parmesan cheese


  • Place eggplant slices in a colander over a plate; sprinkle with salt and toss. Let stand 30 minutes. Rinse and drain well. , Preheat oven to 450°. Layer eggplant, tomato and onion in a lightly greased 13x9-in. baking dish. Drizzle with 4 tablespoons butter; sprinkle with basil. Cover and bake 20 minutes. , Toss bread crumbs and remaining butter. Arrange mozzarella cheese over vegetables; sprinkle with crumb mixture and Parmesan cheese. Bake, uncovered, for 10 minutes or until cheese is bubbly.

Nutrition Facts : Calories 245 calories, Fat 18g fat (11g saturated fat), Cholesterol 49mg cholesterol, Sodium 318mg sodium, Carbohydrate 15g carbohydrate (5g sugars, Fiber 4g fiber), Protein 8g protein.


Eggplant Slices, Tomatoes, and Mozzarella image

This is from my uncle's cookbook. The eggplant can also be served cold.

Provided by Jason

Categories     Side Dish     Vegetables     Tomatoes

Time 1h15m

Yield 6

Number Of Ingredients 11

¾ cup all-purpose flour
2 eggplants, sliced crosswise 1/2 inch thick
1 cup vegetable oil for frying
4 tomatoes, sliced
12 ounces mozzarella cheese, thinly sliced
½ cup olive oil
2 anchovy fillets, chopped
2 cloves garlic, finely chopped
½ cup chopped fresh basil
1 teaspoon white vinegar
salt and ground black pepper to taste


  • Place flour in a shallow dish. Dredge the eggplant slices in flour; tap off excess. Heat the vegetable oil in a large skillet over medium-high heat. Fry the eggplant slices in batches until golden brown. Transfer to a paper towel-lined plate to drain.
  • Preheat an oven to 400 degrees F (200 degrees C) and grease a 9x13-inch baking dish.
  • On each slice of eggplant, place a slice of tomato and a thin slice of mozzarella cheese. Place the next slice of eggplant halfway over the previous slice and continue layering with tomato and cheese until the bottom of the dish is covered. Arrange the eggplant so that half of the previous slice is covered by the next slice. Bake in the preheated oven until the cheese has melted, about 10 minutes.
  • In a saucepan, heat 1/2 cup olive oil over medium heat. Add the chopped anchovies, garlic, basil, vinegar, salt, and black pepper. Stir well to mash and dissolve the anchovies; remove from heat.
  • Remove the eggplant slices from the oven and immediately pour the sauce over the eggplant. Allow to cool slightly before serving.

Nutrition Facts : Calories 415.3 calories, Carbohydrate 17.8 g, Cholesterol 37.4 mg, Fat 31.2 g, Fiber 1.7 g, Protein 16.8 g, SaturatedFat 8.8 g, Sodium 405.8 mg, Sugar 3.3 g


Eggplant Mozzarella Tower image

Culinary notes: Most eggplants produce a bitter tasting alkaloid. A method for removing this unwanted flavor is to sprinkle the slices with salt and let them rest in a colander for an hour. Afterwards. Rise the slices under cold water. Gently squeezing out the moisture pressing on the slices also collapses the eggplants air pockets reducing the absorption of oil during frying

Provided by amandabliedung

Categories     Low Protein

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 16

2 tablespoons extra virgin olive oil
1 onion, diced
1 garlic clove, chopped
6 ripe tomatoes, peeled, seeded and diced
1/2 teaspoon chopped oregano
1/2 teaspoon chopped basil
salt & freshly ground black pepper
2 -3 medium eggplants, cut into 1/2 inch think slices
salt & freshly ground black pepper
1 cup all-purpose flour
2 eggs, beaten
1 cup breadcrumbs
1 cup vegetable oil
4 tomatoes, sliced 1/2 inch think
1 cup shredded mozzarella cheese
garnish basil leaves


  • Preheat oven to 350°F.
  • For marinara, in a small saucepan over medium heat, warm oil and sauté onion for 4 mins or until translucent .Add garlic and sauté, stirring continually do not brown .Add tomatoes and herbs and season with salt and pepper. Cover and simmer for 10mins set aside.
  • Season eggplant slices with salt and pepper, and dredge in flour, shaking off the excess. Next dip each slice in egg, then in the bread crumbs. Set aside.
  • In large skillet heat vegetable oil over high heat until very hot. Sauté eggplant one slice at a time until golden brown.
  • Places the cooked sliced on a baking sheet,.
  • Top each with a tomato slices and sprinkle with mozzarella. Bake for 10mins until golden brown and cheese is melted.
  • To serve stack three eggplant / tomato slices on each plate. Garnish with some basil spoon marinara around eggplant tower.


Eggplant Tomato Bake image

This is a simple, easy and low-fat recipe.

Provided by CADEAUX

Categories     Side Dish     Vegetables     Tomatoes

Yield 4

Number Of Ingredients 3

1 eggplant, sliced into 1/2 inch rounds
1 tomato, sliced
¼ cup grated fat-free Parmesan cheese


  • Preheat oven to 400 degrees F (200 degrees C).
  • Spray a cookie sheet with non-stick oil spray. Arrange eggplant rounds on the cookie sheet and sprinkle Parmesan over the eggplant. Layer one slice of tomato on top of each eggplant round. Sprinkle with Parmesan cheese.
  • Bake for 10 to 15 minutes.

Nutrition Facts : Calories 55 calories, Carbohydrate 9.3 g, Fat 0.3 g, Fiber 5.1 g, Protein 3.3 g, SaturatedFat 0.1 g, Sodium 105.3 mg, Sugar 4.2 g

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