ITALIAN-STYLE EGGPLANT CASSEROLE
Layers of roasted eggplant, homemade marinara, provolone and mozzarella cheese are baked until bubbly. Serve with pasta and a salad for a meatless dinner.
Provided by Lynne Webb
Categories Vegetarian
Time 40m
Number Of Ingredients 6
Steps:
- Preheat the oven to 400°F and line 2 baking sheets with parchment.
- Peel the eggplants and cut them into 3/8-inch thick slices. Arrange the slices on the baking sheets, brush the top of each slice with the olive oil and season with salt and pepper. /p>
- Place both sheets in the oven and roast until the eggplant is tender and lightly caramelized, 12 to 15 minutes. Rotate the position of the sheets at least once to ensure even cooking. Remove the eggplant from the oven and reduce the heat to 375°F.
- Coat a small casserole with nonstick spray and add a layer of eggplant, overlapping the slices slightly. Spoon a little of the sauce over the eggplant and top with slices of provolone. Repeat the process with the remaining eggplant, but finish with the shredded mozzarella.
- Bake uncovered, until the cheese is melted and bubbly, 10 to 12 minutes. Serve with pasta if desired.
Nutrition Facts : Calories 855 kcal, Carbohydrate 44 g, Protein 51 g, Fat 55 g, SaturatedFat 32 g, Cholesterol 131 mg, Sodium 2233 mg, Fiber 11 g, Sugar 18 g, UnsaturatedFat 19 g, ServingSize 1 serving
ITALIAN EGGPLANT GNOCCHI BAKE
Full-flavored, comforting gratin-like dish full of Italian goodness. It's surprisingly rich in fiber. Simple to make.
Provided by Food Network Kitchen
Categories main-dish
Time 55m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 475 degrees F. Bring a large pot of water to a boil.
- Add the gnocchi to the boiling water and cook according to the package directions; drain, reserving 1/2 cup of the cooking liquid.
- Meanwhile, heat the oil in a large nonstick skillet over medium-high heat. Add the onions and 1/8 teaspoon salt and cook, stirring occasionally, until soft, about 5 minutes. Add the eggplant and cook, stirring occasionally, until the eggplant is very soft and the onions are golden brown, 10 to 12 minutes. Remove from the heat.
- Add the gnocchi, reserved cooking liquid, marinara sauce and red pepper flakes to the skillet with the eggplant mixture and stir to combine.
- Transfer the eggplant-gnocchi mixture to a 9-inch oval or square baking dish. Sprinkle with the provolone. Bake on the top oven rack until hot and bubbling and the cheese turns golden, about 15 minutes. Remove from the oven and let sit for 5 minutes.
- Garnish with the fresh basil sprigs if using and serve.
Nutrition Facts : Calories 346 calorie, Fat 10 grams, SaturatedFat 3 grams, Cholesterol 7 milligrams, Sodium 725 milligrams, Carbohydrate 56 grams, Fiber 8 grams, Protein 10 grams, Sugar 5 grams
ITALIAN EGGPLANT, ZUCCHINI AND TOMATO CASSEROLE
Make and share this Italian Eggplant, Zucchini and Tomato Casserole recipe from Food.com.
Provided by Myra9035
Categories One Dish Meal
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Chop eggplant first, and sprinkle the eggplant pieces with 1 teaspoons of the salt. Set this aside to sit while you chop the other veggies.
- After about 15-20 minutes, place the salted eggplant in a colander and rinse it under cool water to remove the salt and bitter juices. Pat dry with a paper towel.
- Preheat the oven to 400°F
- Heat the olive oil in a large pan on medium heat. Add the chopped onion and carrot and mix into the oil. Add the garlic. Saute for 3-4 minutes.
- Add the Italian seasoning. Add the zucchini, and saute another 2 minutes. Add the eggplant, saute another 2 minutes, and then add the tomatoes. Remove from heat.
- Season the vegetable mixture in the pan with the remaining salt and pepper. Whisk the egg, add it to the pan and mix this through the veggies, along with 1 Tb. of the parmesan cheese and the optional 1/2 cup of TVP.
- Pour the veggie mixture from the pan into a casserole dish, and top off with the remaining 1 Tb. cheese and the breadcrumbs.
- Cover the dish with foil or a lid, and bake for 20 minutes. Uncover and bake for an additional 10 minutes, or until nicely browned.
EGGPLANT PARMESAN CASSEROLE
I really like this recipe. It's a lot easier and fewer calories than traditional fried eggplant Parmesan.
Provided by Chef John
Categories World Cuisine Recipes European Italian
Time 1h20m
Yield 6
Number Of Ingredients 15
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Cut 5 crosswise slices from center area of each eggplant, about 1/2-inch thick, to total 10 slices. Peel and dice remaining pieces of eggplant.
- Heat 2 tablespoons olive oil in a large skillet over medium-high heat until oil is very hot. Sprinkle eggplant slices lightly with a pinch of salt and cook in hot skillet in batches until slightly softened, about 3 minutes per side. Set eggplant slices aside on paper towels.
- Heat 1 tablespoon olive oil in skillet and cook garlic for about 10 seconds; add diced eggplant and season with a pinch of salt and red pepper flakes. Saute until eggplant is softened, about 5 minutes. Pour in marinara sauce and water. Turn heat to medium-low and cook until eggplant is tender, about 15 minutes; stir occasionally. If sauce gets too thick, add a little more water.
- Combine ricotta cheese, 1/2 cup Parmesan cheese, pepperjack cheese, a pinch of salt, and a pinch black pepper in a bowl until thoroughly combined. Spread about 2 tablespoons cheese mixture over each eggplant slice. Fold eggplant slices in half to enclose the cheese mixture.
- Spread about half the sauce into an 8x8-inch baking dish. Lay folded eggplant slices in a single layer into the dish. Spread remaining sauce over eggplant slices.
- Combine bread crumbs, 1/2 cup Parmesan cheese, and 2 tablespoons olive oil in a bowl; mix thoroughly. Spread crumb mixture over eggplant casserole.
- Bake in the preheated oven until casserole is bubbling and crumbs are browned, 35 to 40 minutes.
Nutrition Facts : Calories 397.4 calories, Carbohydrate 41.1 g, Cholesterol 20.1 mg, Fat 21.4 g, Fiber 11.6 g, Protein 12.7 g, SaturatedFat 6 g, Sodium 905.9 mg, Sugar 17.3 g
ITALIAN EGGPLANT (AUBERGINE) CASSEROLE
Got this recipe from a friend and she told me that it doesn't really taste like eggplant. She was right, but it does taste delicious.
Provided by nnreq
Categories Meat
Time 1h
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- peel and cube eggplant.
- cover with water and cook until done,drain.
- Cook rice using 1 cup water and1/2 teaspoon salt until all water is boiled away.
- set aside Saute meat in a large skillet.
- add onions, garlic and bell pepper.
- Cook 5 minutes.
- Drain off excess grease add eggplant, rice and soup to meat mixture and mix well.
- cook over a low heat until soup is well heated.
- spoon 1/2 of mixture in a 9x13 casserole dish and cover with half of cheese add remaining mixture and cover with the rest of the cheese.
- bake at 350 degrees for 30 minutes.
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- Air Fryer Eggplant Parmesan. "These eggplant Parmesan rounds are oil free and grease free, yet they are crispy and crunchy," says recipe creator Yoly.
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- Italian Grilled Eggplant with Basil and Parsley. "This Italian side dish (aka 'contorno') couldn't be easier," according to recipe creator Kim's Cooking Now.
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