EGGPLANT SLICES, TOMATOES, AND MOZZARELLA
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
Steps:
- 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
NO-FRY BAKED EGGPLANT PARMESAN WITH FRESH TOMATO SALAD
You need to taste this delicious, lighter version of eggplant Parmesan updated for healthier family dinners. This one-pan vegetarian dish is baked, not fried, and topped with fresh mozzarella and a tomato-basil salad.
Provided by Karen Tedesco
Categories Vegetables
Time 45m
Number Of Ingredients 13
Steps:
- Preheat the oven to 425 (220 C) degrees. Have a large rimmed rectangular sheet pan and a large baking dish ready.
- Peel the eggplant, or partially peel, leaving stripes of skin here and there. Slice into ¼ inch-thick circles.
- Whisk the egg whites in a large bowl with the oregano, salt and pepper. Put the panko crumbs in another large bowl or shallow pan.
- In 2 or 3 batches, dip the eggplant slices in the egg white mixture so that they're evenly coated, then add to the bowl with the crumbs, tossing around to make sure the crumbs adhere.
- Put the empty sheet pan in the oven for 7 minutes (it will start smoking). Remove from the oven (with oven mitts) and pour enough oil in the pan to a depth of 1/4-inch, about 1/2 cup of oil.
- Immediately arrange the eggplant on the hot pan. Bake for 7 minutes, then turn the pieces over and bake another 5 minutes or until they're nicely golden on the other side.
- Reduce oven temperature to 375 (190 C) degrees. Put the tomato sauce in a large baking dish, then add the eggplant to the dish. Distribute both cheeses over the eggplant and bake 15 minutes.
- Quarter the cherry tomatoes and toss with 1 tablespoon extra olive oil, the vinegar and 1/4 teaspoon salt. Tear the basil leaves into strips and gently toss with the tomatoes.
- Serve the eggplant with some of the tomatoes spooned over the top.
Nutrition Facts : ServingSize 1 serving, Calories 231 kcal, Carbohydrate 28 g, Protein 14 g, Fat 8 g, SaturatedFat 4 g, Cholesterol 21 mg, Sodium 745 mg, Fiber 5 g, Sugar 10 g
ROASTED EGGPLANT AND TOMATO STACKS
Provided by Michael Chiarello : Food Network
Categories appetizer
Time 1h45m
Yield 8 servings
Number Of Ingredients 8
Steps:
- In a large bowl toss the eggplant slices with 1/4 cup kosher salt. Using your fingertips, evenly distribute the salt on both sides of each slice. Place the eggplant in a colander set over a large bowl or sheet pan to catch juices. Set aside for 1 to 2 hours.
- Preheat oven to 450 degrees F. Line two 18 by 13-inch baking sheets with heavy-duty foil.
- Rinse the eggplant under cold water and dry thoroughly with paper towels.
- Arrange the eggplant slices in a single layer on one baking sheet. Brush olive oil on 1 side. Brush with balsamic vinegar and sprinkle with freshly ground pepper.
- Drizzle the other pan with 2 tablespoons olive oil. Arrange the tomato slices in a single layer, season with salt and pepper, then sprinkle with the minced garlic.
- Roast the tomatoe slices until they are very soft and just beginning to brown, 10 to 15 minutes, without turning. Bake the eggplant slices until they are tender and well browned, 20 to 30 minutes, without turning. Let the tomato and eggplant slices cool until you can handle them with your fingers.
- Make a short stack starting with eggplant on the bottom, 1 slice mozzarella, and then tomato. Top with another piece of eggplant. Warm stacks in the oven until mozzarella lightly melts. Drizzle with olive oil and serve.
ROASTED EGGPLANT CAPRESE SALAD RECIPE
A little embellishment on the classic Caprese salad, this roasted eggplant Caprese is a filling and delicious appetizer with a special basil vinaigrette. Exceptional!
Provided by The Mediterranean Dish
Categories Appetizer
Time 50m
Number Of Ingredients 13
Steps:
- Preheat the oven to 425 degrees F.
- Spread the eggplant slices on a large tray and sprinkle generously with salt. Leave for 30 minutes; the eggplant will "sweat out" it's bitterness. When ready, pat the eggplant dry.
- Place the eggplant slices and the tomato slices on a large baking sheet. Drizzle with olive oil. Roast in the 425 F degree heated-oven for 10-15 minutes. Remove from the oven, but leave the oven on for step # 5.
- When the eggplant and tomatoes are cool enough to handle, bring a small baking dish (about 6"x 9") and begin to assemble the Caprese salad. Arrange the eggplant, tomato, cheese and basil in the baking dish forming a tight row. Repeat the pattern (as you see in the tutorial picture below) until you fill the baking dish side-to-side.
- If you like, place the baking dish in the oven to heat for 7-10 minutes (just until the cheese melts slightly).
- While the Caprese salad warms up, make the basil vinaigrette. In a small food processor, blend the chopped garlic with the basil leaves, olive oil, lime juice and spices.
- When ready, remove the roasted eggplant Caprese salad from the oven and spoon some of the basil vinaigrette on top. Place the extra basil vinaigrette in a bowl to serve next to the salad. Slice a loaf of crusty bread to serve along. Enjoy!
Nutrition Facts : Calories 443 calories, Sugar 6.5 g, Sodium 931.1 mg, Fat 37.7 g, SaturatedFat 14.5 g, TransFat 0 g, Carbohydrate 11.4 g, Fiber 4 g, Protein 18.3 g, Cholesterol 67.3 mg
BAKED EGGPLANT, TOMATO, MOZZARELLA AND PARMESAN
This is a very rich dish and deserves to be eaten on its own. It is said to originate in Campania and is often confused the Melanzane alla Parmigiana, another dish entirely.Unknown Source
Provided by Lynnda Cloutier
Categories Other Main Dishes
Number Of Ingredients 9
Steps:
- 1. Cut eggplant lengthwise into strips 1/2 inch wide. Soak them for 30 minutes in a bowl of heavily salted water.
- 2. Heat oil in skillet, add the onion and cook for 5 minutes til softening, then add the tomatoes an basil and simmer gently for 30 minutes. Season with salt and pepper.
- 3. Drain eggplant, then rinse and pat dry. saute them or brush with olive oil and roast in preheated oven at 350 for about 20 minutes til deep golden brown. Set aside.
- 4. Arrange eggplant in single layer in oven dish then add a layer of grated Parmesan, followed by a layer of sliced mozzarella and a layer of the tomato sauce. Continue layering in this order til all the ingredients have been used, ending with a sauce layer. This will keep the dish moist. If you want a crisp top, end with eggplant and Parmesan
- 5. Bake in 350 oven for 30 to 35 minutes til browned and bubbling. Remove and set aside for 10 minutes to settle before serving. Serve warm or at room temperature. Serves 4
ROASTED EGGPLANT WITH TOMATO AND MOZZARELLA
The Roasted Eggplant with Tomato and Mozzarella recipe out of our category fruit-vegetable! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out!
Provided by EAT SMARTER
Time 1h15m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat the oven to 200°C (approximately 390°F).
- Rinse the eggplant and cut 1 cm (approximately 3/8-inch) thick almost but not through to the stem end and open like a fan. Brush each slice lightly with pesto and season with salt and pepper. Rinse, core and thinly slice the tomatoes. Blot the mozzarella dry and thinly slice. Season the tomatoes and mozzarella with salt and pepper. Rinse the basil, shake dry and pluck off the leaves. Place the basil, mozzarella and tomato slices between the eggplant slices. Place the stuffed eggplant in an oiled baking dish and bake until the eggplant is tender, for about 50 minutes.
FRIED EGGPLANT, TOMATO, AND CUCUMBER SALAD
Provided by Yotam Ottolenghi
Categories Salad Tomato Vegetarian Lunch Buffet Cucumber Eggplant Spring Summer Healthy Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield 6 servings
Number Of Ingredients 14
Steps:
- Purée cilantro, parsley, garlic, half of chiles, and 1/4 cup olive oil in a blender or food processor until very smooth; season herb oil with salt and set aside.
- Whisk yogurt, lemon juice, and remaining 1/4 cup olive oil in a small bowl; season with salt and set yogurt sauce aside.
- Place eggplants in a colander set in the sink; season with 3/4 teaspoon salt. Let sit 30 minutes to drain, then pat dry.
- Fit a medium pot with thermometer; pour in vegetable oil to measure 2". Heat over medium-high heat until thermometer registers 375°.
- Working in batches and returning oil to 375° between batches, fry eggplants, turning often, until golden brown and tender, about 5 minutes. Using a slotted spoon, transfer eggplants to paper towels to drain; season with salt. Let cool.
- Combine eggplants in a large bowl with tomatoes, cucumbers, and remaining chiles; drizzle with some reserved herb oil and toss to combine. Season salad with salt.
- Spoon reserved yogurt sauce onto a platter, top with salad, and drizzle with more herb oil.
- Do ahead: Herb oil and yogurt sauce can be made 1 day ahead. Cover and chill separately.
EGGPLANT CAPRESE SALAD WITH FRIED GARLIC & BALSAMIC
Caprese salad is traditionally made with buffalo mozzarella but I love the addition of grilled eggplant to make it a more filling one-plate meal. If you want to make a larger portion, simply double the ingredients.
Provided by Irena Macri
Categories Salad
Time 25m
Number Of Ingredients 9
Steps:
- Slice the eggplant and spread the disks on a chopping board or a plate. Sprinkle evenly with sea salt. Leave for 5-10 minutes to draw out some of the juices. This will make the eggplant less oil hungry. Pat the pieces lightly with paper towel.
- Heat a thin layer of olive oil in a large frying pan over medium-high heat (not too hot as to not burn the oil). Once hot, add the eggplant slices and cook for 3-4 minutes on each side until grill marks appear. You will need to drizzle more oil over the slices once you turn them as they will absorb the initial amount instantly. They will not cook properly if left too dry. Don't panic too much about the amount of olive oil used, it's all good stuff and not a problem in a lower carbohydrate dish such as this one.
- Once cooked, layer the eggplant on a larger serving plate and set aside.
- Add a little more olive oil to the frying pan and add the garlic slices. Cook over medium heat for a minute or so on each side, until golden brown.
- Top the cooked eggplant evenly with mozzarella slices, halved tomatoes, basil leaves and fried garlic. Drizzle over the balsamic vinegar and season with a little extra sea salt and pepper.
Nutrition Facts : ServingSize Half of the salad, Calories 490 calories, Sugar 13.1 g, Sodium 859.2 mg, Fat 41.7 g, SaturatedFat 10.2 g, TransFat 0 g, Carbohydrate 22.1 g, Fiber 9.1 g, Protein 13 g, Cholesterol 33.6 mg
EGGPLANT-TOMATO SALAD
Few ingredients, fast and easy to make, and always a big hit!
Provided by ANUTAD
Categories Salad Vegetable Salad Recipes Tomato Salad Recipes
Time 15m
Yield 4
Number Of Ingredients 7
Steps:
- Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Brush eggplant with 1 tablespoon olive oil and sprinkle with salt. Place in a single layer on a baking sheet.
- Broil eggplant in the hot oven, turning to brown on all sides, 5 to 7 minutes.
- Transfer cooked eggplant to a large bowl. Add tomatoes and onion.
- Combine remaining 1 tablespoon olive oil, lemon juice, salt, and pepper in a bowl. Pour dressing over salad.
Nutrition Facts : Calories 114.7 calories, Carbohydrate 12.8 g, Fat 7.3 g, Fiber 5.7 g, Protein 2.2 g, SaturatedFat 1 g, Sodium 49 mg, Sugar 3.8 g
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.
GRILLED CHICKEN AND EGGPLANT WITH MOZZARELLA AND TOMATOES
As the tomato vines burst forth with the vibrant and versatile summer fruit, let them land on this plate of chicken-and-eggplant "caprese." This riff on the beloved Italian salad adds grilled chicken breast, grilled eggplant, kalamata olives, and fresh parsley but the tomatoes remain the stars. They add acidity and a burst of freshness with each bite of this satisfying salad dinner.
Provided by Sarah Carey
Categories Food & Cooking Salad Recipes
Time 35m
Number Of Ingredients 10
Steps:
- Heat grill to high. Pound chicken with a mallet or small pan to an even 1/2-inch-thick. Season with salt and pepper; drizzle with 1 tablespoon oil.
- Toss eggplants with 3 tablespoons oil, season, and grill, flipping once, until charred in places and tender, about 4 minutes a side. Transfer to a bowl, cover, and let stand until fully softened, 10 minutes.
- Meanwhile, grill chicken, flipping once, until cooked through and charred in places, about 3 minutes a side. Stir together olives, remaining 1/4 cup oil, herbs, and vinegar; season to taste.
- Arrange chicken, eggplants, tomatoes, and cheese on a platter or plates. Sprinkle with olive mixture and more herbs. Drizzle with oil and serve with grilled bread.
EGGPLANT AND TOMATO PANZANELLA: BREAD SALAD
This is one of my favorite summertime sidedishes. Tossing the salad while the eggplant is still warm softens the mozzarella and really brings the whole dish together
Provided by Allybee Z
Categories Vegetable
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 425 degrees F.
- Toss bread cubes with garlic, olive oil, butter, and salt and pepper. Cook in preheated oven for ten minutes or until lightly brown and crispy. set aside to cool slightly.
- Toss eggplant with olive oil, melted butter, and salt and pepper to taste.
- Roast in preheated oven for 20 minutes or until tender and golden brown.
- To make viniagrette: combine balsamic vinegar, salt, pepper, and olive oil.
- To prepare salad: combine tomatoes, eggplant, bread, and mozzarella. Toss with vinaigrette and garnish with herbs.
Nutrition Facts : Calories 633.4, Fat 37.7, SaturatedFat 12.5, Cholesterol 45.3, Sodium 736.4, Carbohydrate 63.8, Fiber 13.5, Sugar 20.8, Protein 15.5
EGGPLANT, TOMATO, AND MOZZARELLA SALAD
This salad also tastes great with grilled chicken added.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 7
Steps:
- 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
EGGPLANT AND TOMATO CASSEROLE WITH MOZZARELLA CHEESE
Steps:
- Gather the ingredients.
- Layer eggplant slices in a colander, salting each layer generously. Let stand for 30 minutes. Rinse well and pat dry.
- Heat a thin layer of olive oil in a large skillet or sauté pan over medium heat; add eggplant to the hot oil and cook, turning once, for about 5 minutes, or until lightly browned. Repeat until all eggplant slices are cooked, using as little oil as needed to fry the slices. Transfer to a plate and set aside.
- Add more oil to the skillet if needed; add onions and garlic. Cook until tender.
- Add the tomatoes to onion mixture along with the basil, and salt and pepper, to taste.
- Layer eggplant slices with the onion and tomato mixture in a shallow, lightly greased casserole.
- Bake the eggplant for 20 minutes at 350 F/180 C.
- Top with sliced or shredded Mozzarella cheese and bake for 8 minutes longer, or until cheese is melted.
Nutrition Facts : Calories 250 kcal, Carbohydrate 39 g, Cholesterol 14 mg, Fiber 10 g, Protein 10 g, SaturatedFat 3 g, Sodium 210 mg, Sugar 18 g, Fat 9 g, ServingSize 4 servings, UnsaturatedFat 0 g
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- Trim each eggplant and cut in half lengthwise. Score the flesh, drizzle with olive oil and sprinkle with salt. Place in a baking dish in the oven, cut side up, for about 25 minutes or until tender.
- Meanwhile, heat the extra olive oil in a large pan over medium heat and add the onions. Cook until soft. Roughly chop the tomatoes in their tins and add to the onion. Bring to the boil and season to taste. Turn off the heat.
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- Brush the eggplant and tomato slices with oil and season evenly with salt and pepper. Brush the cooking grates clean. Grill over direct medium heat, with the lid closed as much as possible, until the vegetables are tender and nicely marked, turning once. The eggplant will take about 8 minutes and the tomatoes will take 2 to 4 minutes. Remove from the grill as they are done.
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5/5 (2)Category DinnerCuisine ItalianTotal Time 40 mins
- While the grill heats, cut the ends off the eggplants, and slice them into 1/2″ slices. Mix together the olive oil, garlic, chopped herbs, and sea salt. Lightly brush both sides of the eggplant with the garlic herb olive oil.
- Slice the mozzarella into 1/4″ rounds, and then cut each slice in half. Slice the cherry tomatoes in half or quarters if they’re large, before setting them aside.
- Place the eggplant on the grill and immediately lower the heat to medium high, maintaining a temperature of around 400ºF. Grill for 4-6 minutes per side, or until the eggplant slices are completely tender with nicely browned grill marks.
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4.4/5 (40)Category Entrées,Side DishesAuthor Yasmin FahrTotal Time 30 mins
- 1. Heat the broiler with a rack 6 inches from the heat source and another rack directly beneath it.
- 2. On a sheet pan, generously season both sides of the eggplant with salt. Cook on the top rack until they brown on top, about 5 minutes. Turn them over and cook until browned on the other side, about 5 minutes more.
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