EGGPLANT AND TOMATO CASSEROLE
This is a delicious, easy-to-make, vegetarian casserole! Eggplant, tomato and onion are layered and seasoned with a splash of balsamic vinegar before being topped off with bread crumbs. There are a million variations and additions that you can make to this recipe! Be creative!
Provided by LPATTERSON1978
Categories Side Dish Casseroles
Time 50m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Season the eggplant slices with salt, and let stand for about 10 minutes. Drain off liquid.
- Heat 3 tablespoons of olive oil in a large skillet over medium-high heat. Quickly brown the eggplant slices on each side.
- Place a layer of the eggplant slices in an 8 inch square baking dish or casserole dish. Place some tomato slices over the eggplant, and then a few slices of onion. Repeat layers until you run out of eggplant. Pour balsamic vinegar over everything. In a small bowl, stir together the bread crumbs and remaining olive oil. Season with salt and pepper. Spread in a layer over the vegetables.
- Bake for 25 to 30 minutes in the preheated oven, until the top is golden brown and the eggplant is tender.
Nutrition Facts : Calories 328.6 calories, Carbohydrate 36.1 g, Fat 18.8 g, Fiber 6.2 g, Protein 6.3 g, SaturatedFat 2.7 g, Sodium 212.6 mg, Sugar 12.3 g
CHEESY EGGPLANT CASSEROLE
Delicious, hearty eggplant casserole can easily serve as a very filling meatless entree. The combination of eggplant, tomato sauce and melted cheese is wonderful.
Provided by Vered DeLeeuw
Categories Side Dish
Time 1h20m
Number Of Ingredients 8
Steps:
- Preheat your oven to 500 degrees F. Line a large, rimmed baking sheet with parchment paper. Spray the parchment with avocado oil spray.
- Slice the eggplant into 1/4-inch thick slices. Arrange the slices on the prepared baking sheet. Spray with avocado oil. Season with kosher salt, black pepper and garlic powder. Roast 15 minutes.
- Remove the baking sheet from the oven. Turn the eggplant slices to the other side. Spray again with oil. Return to the oven and roast until browned and tender, 10-15 more minutes.
- Remove the baking sheet from the oven. Reduce the oven temperature to 425 degrees F.
- Arrange half of the roasted eggplant slices in the bottom of a greased 1-quart casserole dish. Spread half the marinara sauce on top and sprinkle with half of the mozzarella, as shown in the video.
- Arrange the remaining eggplant slices on top. Spread the remaining marinara sauce on top. Sprinkle with the remaining mozzarella and with the Parmesan.
- Bake the eggplant casserole until golden and bubbly, about 15 minutes. Allow to cool 10 minutes before serving.
Nutrition Facts : ServingSize 0.25 recipe, Calories 166 kcal, Carbohydrate 10 g, Protein 9 g, Fat 10 g, SaturatedFat 4 g, Sodium 314 mg, Fiber 4 g, Sugar 6 g
ROASTED TOMATO AND EGGPLANT GRATIN
Steps:
- For the gratin topping: Combine the panko, pecorino, oil, oregano salt and pepper in a medium bowl. Mix until the crumbs are evenly coated with the oil.
- For the eggplant and tomatoes: Preheat the oven to 375 degrees F. Combine the onions, cherry tomatoes, heirloom tomatoes, tomato puree, oil, soy, sriracha, garlic and eggplant flesh in a large bowl. Add half of the gratin topping. With your hands or two spoons, gently mix the vegetables and topping until thoroughly combined.
- Put the scooped-out eggplants in a baking dish. Pour the eggplant and tomato mixture into the eggplants and top each with the remaining gratin topping. Sprinkle the mozzarella over the top. Bake, uncovered, until the eggplants are tender and the tops are lightly browned, 45 to 60 minutes. If after 30 minutes the tops are browning too rapidly, cover the dish with foil for the remaining cooking time.
- Remove from oven and let rest for 10 minutes before serving. Drizzle with olive oil to taste.
TOMATO EGGPLANT BAKE
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
Steps:
- 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.
ROASTED TOMATO AND EGGPLANT CASSEROLE
Provided by Molly O'Neill
Categories main course, side dish
Time 5h30m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 300 degrees. Season the cut sides of the tomatoes lightly with salt and pepper and place cut sides down on a lightly oiled baking sheet. Bake until the tomatoes are very lightly browned and collapsed, about 3 hours. Set aside.
- Raise the oven temperature to 450 degrees. Sprinkle the eggplant slices lightly with salt and transfer them to a large colander to drain for 30 minutes. Wipe the slices dry with paper towels and place them in a single layer on one or more lightly oiled baking sheets. Roast the eggplant slices, turning once, until they are soft and lightly browned, about 20 minutes. Set aside.
- Meanwhile, in a large, heavy-bottomed kettle, heat the 3 tablespoons of olive oil over medium heat and add the red and yellow onions and garlic. Cook, stirring frequently, until the onions are very soft and lightly caramelized, about 25 minutes. (Lower the heat if the bottom of the pan begins to scorch.) Add the wine, stock, herbs and 1 teaspoon salt and 1/4 teaspoon pepper. Raise the heat to high and continue to cook until the mixture thickens slightly, about 5 minutes.
- Lower the oven to 400 degrees. Spread a thin layer of the onion mixture in the bottom of a 13-by-9-inch baking pan. Top with half the eggplant slices, half the tomatoes and half of the remaining onions. Top with the remaining eggplant slices, tomatoes and onions.
- Bake until bubbly and lightly browned, about 35 to 40 minutes. Let stand for 10 minutes before serving.
ROASTED BABY EGGPLANT, TOMATO, AND ZUCCHINI
I made this up last night looking for something to do with a bag of beautiful baby eggplants I got. They were purple eggplants, but smallish. They were nice because they did not have a lot of seeds. I did not seed the tomatoes and they were just fine. This is ridiculously good. Way beyond the effort it takes to make it. Tastes nice warm or cool.
Provided by homecook626
Categories Fruits and Vegetables Vegetables Eggplant
Time 1h20m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 450 degrees F (230 degrees C). Line a rimmed baking sheet with aluminum foil.
- Put eggplant cubes in a colander set over a bowl. Sprinkle salt liberally over the eggplant cubes; let sit to drain for 30 minutes.
- Toss tomatoes, zucchini, onion, and garlic together in a bowl. Drizzle olive oil over the mixture and toss to coat; season with salt and pepper.
- Rinse eggplant to remove salt and pat dry with paper towel; add to the tomato mixture and stir. Add olive oil as necessary to assure the eggplant cubes are coated. Spread the vegetable mixture onto the prepared baking sheet.
- Roast in preheated oven until the vegetables are tender, about 30 minutes.
Nutrition Facts : Calories 92.6 calories, Carbohydrate 14.6 g, Fat 3.9 g, Fiber 6.9 g, Protein 2.7 g, SaturatedFat 0.6 g, Sodium 28.8 mg, Sugar 6.3 g
BAKED EGGPLANT AND POTATOES WITH TOMATO SAUCE
Baked Eggplant and Potatoes with Tomato Sauce is simple dish and perfect example of 'cucina povera'. Just a few fresh ingredients come together to make a savoury side dish or main dish served with country style crusty bread to mop up the juices!
Provided by Nadia Fazio
Categories Main Course Side Dish
Number Of Ingredients 7
Steps:
- Preheat oven to 350F. Prepare 2 baking sheets with parchment paper. Peel and cut potatoes into 1/4 inch thick slices. Place on baking sheet, brush both sides with olive oil and salt lightly. Bake for 25 minutes, flipping slices halfway. Set aside.
- Meanwhile, prepare the eggplant. Slice into 1/4 inch thick rounds. Place on baking sheets covered in paper towels and lightly salt both sides. Let sit for 30 minutes. Rinse and pat dry the eggplant with a paper towel.
- Place the eggplant slices on 2 baking sheets covered in parchment paper. Brush both sides with olive oil and salt lightly. Bake for 25 minutes and flip halfway through.
- While the eggplant bakes, dice the tomatoes. Place in a large skillet and bring to a boil, then lower to a simmer and cook for 10 minutes. Add the crushed garlic clove and salt to taste.
- Add the baked potato and eggplant slices to the tomato sauce. Stir gently to coat the vegetables in the tomato sauce and cook for an additional 10 minutes. Add freshly chopped basil and drizzle with olive oil at the end of cooking. Adjust seasoning if necessary.
Nutrition Facts : Carbohydrate 38 g, Protein 8 g, Fat 1 g, SaturatedFat 1 g, Sodium 30 mg, Fiber 10 g, Sugar 7 g, Calories 175 kcal, ServingSize 1 serving
EGGPLANT, POTATO, TOMATO CASSEROLE
I am really not a fan of eggplant - unless it's done this way! I found this recipe ten years ago, but haven't made it in a long time. My organic box had an eggplant in it this week, so I had to make it again. I made it with my own spin this time, marinating the tomatoes in a red wine/olive oil/fresh basil vinaigrette, and it was better than ever!
Provided by Katzen
Categories Potato
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Slice and salt eggplant, and allow to sit for an hour. Rinse salt off.
- Chop tomatoes, and combine with garlic, basil, olive oil, vinegar, salt, pepper, and chilies. Allow to marinate for 30 minutes.
- Spread some tomatoes in the bottom of a 9 x 13" casserole dish. Layer eggplant, potatoes, tomatoes, eggplant, potatoes, and finish with the last of the tomatoes.
- Bake at 400 degrees for 45 minutes. Top with Parmesan, and bake for 15 more minutes.
Nutrition Facts : Calories 213.1, Fat 3.9, SaturatedFat 0.6, Sodium 309.5, Carbohydrate 41.4, Fiber 7.8, Sugar 6.1, Protein 5.6
ROASTED EGGPLANTS AND TOMATOES
Provided by Giada De Laurentiis
Categories side-dish
Time 45m
Yield 4 to 8 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 450 degrees F.
- Line a heavy large baking sheet with foil. Cut cross-hatch marks over the cut side of the eggplants. Arrange the eggplants and the Roma tomatoes cut side up on the prepared baking sheet. Brush with 2 tablespoons of oil. Sprinkle with salt and pepper.
- Whisk 2 tablespoons of oil, 2 teaspoons of garlic, and 1/4 teaspoon of oregano in a small bowl to blend. Stir in the diced tomatoes. Season with salt. Spoon the oil mixture over the eggplants. Sprinkle the eggplants with salt and pepper.
- Stir the bread crumbs, remaining 2 tablespoons of oil, 2 teaspoons of garlic, and 1/4 teaspoon of oregano in another small bowl to blend. Sprinkle the bread crumb mixture over the Roma tomatoes.
- Bake until the vegetables are tender and the bread crumb topping is brown, about 30 minutes.
Nutrition Facts : Calories 345 calorie, Fat 22 grams, SaturatedFat 3 grams, Cholesterol 0 milligrams, Sodium 220 milligrams, Carbohydrate 37 grams, Fiber 16 grams, Protein 7 grams, Sugar 14 grams
ROASTED EGGPLANT & ZUCCHINI {WITHOUT BREAD CRUMBS}
Roasted Eggplant and zucchini on a sheet pan with onions and garlic is a fragrant and warm side dish. Great to serve with seafood or chicken, no need to add bread crumbs or Parmesan cheese to enjoy this eggplant recipe.
Provided by Trisha Haas - Salty Side Dish
Categories Side Dishes
Time 40m
Number Of Ingredients 16
Steps:
- Add chopped onion, 2 tablespoons olive oil, dried thyme, and 1/2 teaspoon salt to a skillet.
- Heat onion mixture over medium high heat, until onions are browned, about 10 minutes.
- Remove onions from heat and add minced garlic. Mix onions and garlic together well.
- Fold in quartered tomatoes and set skillet aside (off heat).
- In a large mixing bowl, add pieces of zucchini, 1 tablespoon olive oil and 1/2 teaspoon salt in a bowl and mix well.
- Spread zucchini over a baking sheet and broil on HIGH for 8-10minutes, flipping halfway through, until edges of zucchini begin to brown.
- Repeat the process with eggplant. In a mixing bowl, add olive oil, salt and pepper and spread on sheet pan.
- Broil for 7-10 minutes until eggplant begins to brown.
- Once both vegetables are ready, add browned zucchini, brown and cooked eggplant, and tomato onion mixture to a shallow casserole dish or deep sheet pan and mix well to combine all together.
- Sprinkle top of dish with fresh basil leaves and a squeeze of fresh lemon juice and mix once more before serving. Cooked croutons also make a great addition.
Nutrition Facts : ServingSize 1 g, Calories 113 kcal, Carbohydrate 12 g, Protein 2 g, Fat 7 g, SaturatedFat 1 g, Sodium 442 mg, Fiber 4 g, Sugar 5 g, UnsaturatedFat 6 g
EGGPLANT CASSEROLE
This is a delicious side dish for any roasted or broiled meat. Recipe is from the "The New York Times" cookbook by Craig Claiborne.
Provided by Leslie in Texas
Categories Vegetable
Time 2h17m
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 275 degrees.
- Peel the eggplant and cut into 1 inch-thick slices.
- Cover with boiling, salted water and simmer for 10 minutes; drain well.
- Melt the butter, add the onions and garlic and saute until lightly browned.
- Remove stems from the mushrooms and reserve for another use.
- Add mushroom caps to the onions and garlic and cook, stirring, an additional 5 minutes.
- Add the tomatoes, green peppers, salt, pepper, herbs and spices and simmer 10 minutes.
- Place alternating layers of eggplant and sauce in a buttered two-quart casserole.
- Cover with buttered crumbs and bake one and one-half hours.
EASY CHEESY EGGPLANT BAKE RECIPE (VEGETARIAN CASSEROLE)
This cheesy eggplant bake recipe is a perfect weeknight dinner - this vegetarian casserole, which feeds a crowd, is loaded with fresh eggplant, baby spinach and fire roasted tomatoes.
Provided by Ali Randall
Categories Main Course
Time 1h5m
Number Of Ingredients 12
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.
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
EGGPLANT AND ZUCCHINI CASSEROLE
Steps:
- Gather the ingredients.
- Put eggplant and zucchini in a large saucepan and cover with water. Bring to a boil, reduce heat to medium, and boil until vegetables are tender about 12 to 15 minutes. Drain well.
- Heat the oven to 350 F. Spray a 9x13-inch casserole dish.
- In a large skillet over medium heat, melt the 1 tablespoon butter and sauté the onion until tender.
- Remove from heat and combine the onion with the stewed tomatoes, salt, pepper, and the drained eggplant and zucchini.
- In a medium bowl, mix the soft breadcrumbs with the melted butter.
- Spoon half of the vegetable mixture into the prepared casserole. Top with about 2/3 of the cheese and 2/3 of the breadcrumbs.
- Top with the remaining vegetable mixture and the remaining cheese and breadcrumbs.
- Bake for 25 minutes, or until the topping is lightly browned and the casserole is bubbly.
Nutrition Facts : Calories 501 kcal, Carbohydrate 47 g, Cholesterol 71 mg, Fiber 9 g, Protein 21 g, SaturatedFat 15 g, Sodium 1214 mg, Sugar 13 g, Fat 27 g, ServingSize Serves 6, UnsaturatedFat 0 g
ROASTED EGGPLANT & ZUCCHINI LASAGNA
Eggplant zucchini lasagna, a vegetable-based lasagna with the simplest ingredients; roasted eggplant & zucchini, rich tomato sauce, Italian cheese blend, and lots of fresh herbs. It's rich in flavor, easy to make, and you won't miss using pasta noodles at all!
Provided by Bethany
Categories Main Course
Number Of Ingredients 8
Steps:
- Preheat oven to 425F.
- Cut zucchini and eggplant: remove the stems, and slice vegetables into 1/4 inch thick pieces - either length-wise into sheets or cut into round pieces. Note: carefully use a mandoline slicer if cutting lengthwise, or cut by hand with a knife if slicing into round pieces.
- Roast the vegetables: brush two sheet pans with oil, then arrange vegetable pieces on pans and bake for 20 minutes.
- Layer lasagna: when eggplant and zucchini are cooked, layer in lasagna. Spread a thin layer of sauce on the bottom of the baking dish, arrange one layer of eggplant slices, one layer of zucchini, then sprinkle with fresh chopped herbs, and top with mozzarella and parmesan cheese. Repeat layers until ingredients are used up.
- How to layer the top: when you get to the final layer, instead of doing cheese after the vegetables, layer with sauce first, then sprinkle the cheese.
- Bake: then bake at 425F uncovered for 20 minutes, cheese should be melted and browned. Top with fresh herbs and serve right away!
Nutrition Facts : ServingSize 1 piece, Calories 147 kcal, Carbohydrate 11.2 g, Sugar 6.5 g, Protein 10.4 g, Sodium 285.4 mg, Fat 7.6 g
More about "roasted tomato and eggplant casserole food"
HOW TO COOK EGGPLANT - EASY RECIPES TO BAKE, ROAST & FRY ...
From delish.com
5/5 (4)Category Vegetarian, Side Dish
THE BEST ROASTED TOMATOES | FOODIECRUSH.COM
From foodiecrush.com
4.3/5 (38)Total Time 45 minsCategory Side DishCalories 151 per serving
POT-ROASTED EGGPLANT WITH TOMATOES AND CUMIN - FOOD …
From foodandwine.com
4/5 Total Time 1 hr 20 minsServings 4
- Heat a large enameled cast-iron casserole. Using a fork, prick the eggplant in a few places. Add the eggplant to the casserole, cover and cook over moderately low heat, turning once, until charred on the outside and soft within, about 40 minutes.
- Transfer the eggplant to a colander set in the sink. Using a sharp knife, make a lengthwise slit in the eggplant; let drain for 10 minutes. Scrape the flesh into a bowl, discarding the skin and any hard seeds; mash to a puree and transfer to a large skillet.
- Using the side of a large knife, mash the garlic to a coarse paste with 1 teaspoon of salt. Add the paste to the skillet along with the tomatoes, olive oil, parsley, cilantro, paprika, cumin and cayenne. Cook over moderate heat, stirring occasionally, until all the liquid has evaporated, about 10 minutes. Stir in the lemon juice and season with salt and pepper. Serve warm or at room temperature.
EGGPLANT, FENNEL, TOMATO, FARRO AND FONTINA CASSEROLE ...
From weightwatchers.com
Servings 12Total Time 2 hrs 10 mins
- Cook farro according to package directions using 1 tsp salt; drain (if necessary) and return to pot.
- While farro cooks, toast bread in regular oven or toaster oven until deep golden brown, flipping once, 1-2 minutes per side; set aside to cool.
- Line an extra large baking sheet with parchment paper; lightly coat with cooking spray (or just coat pan with cooking spray). Place eggplant and fennel on top; lightly coat with cooking spray. Sprinkle with 2 Tbsp thyme and 1 tsp salt; gently toss to coat.
ROASTED BABY EGGPLANT RECIPE - REAL SIMPLE
From realsimple.com
4/5 (276)Total Time 45 minsServings 6Calories 393 per serving
- Heat oven to 450°F. Slice each eggplant in half lengthwise, cutting only about 3/4 of the way through so the eggplant halves remain attached at the top. Arrange the eggplants in a baking dish at least 2 inches deep, such as a 9-by-13-inch pan.
- Thinly slice 1 lemon. Squeeze the juice from the remaining 2 lemons. Insert the lemon slices into the slit in each eggplant, then press some garlic and oregano into each slit. Season with the salt and pepper. Drizzle the eggplants with the lemon juice and oil. Cover with foil and roast, basting frequently with the juices in the dish, until the eggplants are very soft, about 40 minutes.
- Remove foil and roast for 5 more minutes. Transfer to individual plates and top with the pan juices and Feta.
ROASTED EGGPLANT CARPACCIO AND EXOTIC TOMATO SALAD - JAMIE ...
From jamiegeller.com
Servings 8Total Time 35 minsCategory Appetizers, Salads
- Preheat oven to 350 Deg. F/180 Deg. C Combine oil, chilli, salt and sugar and set aside to allow chilli to infuse into oil.
ROASTED EGGPLANT WITH TOMATO DRESSING RECIPE | FOOD & WINE
From foodandwine.com
5/5 (1)Total Time 1 hr 15 minsServings 4-6
- Preheat the oven to 450°. Set the eggplants on a large rimmed baking sheet and pierce all over. Roast the eggplants for 45 minutes, until very soft.
- Meanwhile, peel the tomatoes with a vegetable peeler. Working over a coarse sieve set over a bowl, cut the flesh from the tomatoes and transfer to a shallow bowl. Allow the seeds, core and juices to fall into the sieve. Crush the tomato cores and press the juice through the sieve. Add the juice to the bowl with the tomato flesh; discard the seeds and cores. Season the tomato with 1/2 teaspoon of salt and let stand until more juices are released, about 25 minutes.
- Roast the peppers directly over a gas flame or under the broiler, turning, until charred all over. Transfer the peppers to a bowl and let cool. Peel, core, seed and coarsely chop the peppers.
- Cut the tomato sections into small dice. Return them to the bowl and stir in the chopped peppers, garlic, vinegar, sugar and the 1/4 cup plus 1 tablespoon of olive oil. Season with pepper.
EGGPLANT TOMATO BROCCOLI CASSEROLE (LOW CARB) - SAVORY TOOTH
From savorytooth.com
4/5 (2)Total Time 1 hrCategory Main CourseCalories 340 per serving
- Bake Eggplant & Broccoli: Spread out eggplant cubes and broccoli florets in single layer on baking sheet lined with parchment paper. Drizzle with olive oil and season with salt and pepper. Bake uncovered at 400 F until eggplant and broccoli are tender, about 20 minutes.
- Assemble Casserole: Add roasted eggplant and broccoli to 8x8 inch baking dish. Season with oregano and lightly toss to mix. Add chopped tomatoes, sliced olives, and 2/3 of cheddar cheese to baking dish. Carefully stir until well-mixed (Note 4). Evenly scatter remaining cheese on top. Pour beaten egg over cheese.
- Bake Casserole: Bake uncovered at 400 F for 15 minutes. Cool for about 10 minutes, then serve (Note 5).
OUR BEST JAPANESE EGGPLANT RECIPES • JUST ONE COOKBOOK
From justonecookbook.com
- Soy-Glazed Eggplant Donburi. This vegetarian rice bowl features crispy pan-seared eggplant slices that are smothered with an amazing sweet soy sauce. The simplicity of the dish puts the spotlight on all that eggplant can offer.
- Ginger Pork Rolls with Eggplant. Similar concept to bacon rollups, this Japanese version calls for thinly sliced pork. The inside is stuffed with eggplant and the rolls are pan-fried until golden brown before coating with a sweet-savory sauce.
- Eggplant Agebitashi. In this recipe, the quality of the eggplant is accentuated by deep frying and then soaked in a light savory broth. Known as Agebitashi, the unique Japanese cooking method presents eggplant in a new light.
- Miso Pork & Eggplant Stir-Fry. Eggplant and pork make a delicious and hearty stir fry! The savory miso sauce ties everything together. ‘My 85-year old mother said that it reminded her of the eggplant with miso that her mother made for her when she was a child.’
- Oyaki (Japanese Stuffed Dumplings with Eggplant) Fancy a weekend cooking project that will take you to the streets of Japan? Try these Oyaki dumplings, a popular snack in Nagano Prefecture in central Japan.
- Eggplant Parmesan Spaghetti. Determined to convert eggplant skeptics? This Eggplant Parmesan Spaghetti will turn them into an instant fan. The pasta dish combines the deeply flavored tomato meat sauce with crispy panko-crusted eggplant in the most scrumptious and comforting manner.
- Miso Glazed Eggplant. When in doubt, you can always count on this easy Miso Glazed Eggplant recipe. The eggplants are first glazed with an umami miso mixture and then grilled until crispy on the outside while retaining its creamy texture on the inside.
- Eggplant Unagi Donburi. You won’t believe this hearty, savory rice bowl with unagi eel and eggplant can come together in just 30 minutes! ‘Instead of unagi we used mackerel since unagi is really expensive in our country.
GREEK CHEESY EGGPLANT AND RED PEPPER CASSEROLE - OLIVE TOMATO
From olivetomato.com
ROASTED CABBAGE, EGGPLANT AND TOMATO STACKS! HEALTHY AND ...
From craftycookingbyanna.com
- Make the Sour Cream/Yogurt sauce by combining the ingredients listed above. Adjust the flavor to your liking.
EGGPLANT AND POTATO CASSEROLE RECIPE - RACHAEL RAY
From rachaelray.com
- Prepare the eggplant: Position one rack in the upper third and one in the lower third of the oven and preheat to 425°F.Meanwhile, cut the eggplants crosswise into 1/4-inch-thick rounds.
- Salt the slices and let them drain on paper or kitchen towels for 5 minutes or so.In a small saucepan, combine the EVOO, garlic, and rosemary and heat to infuse the oil.
- Lightly brush the eggplant slices with the garlic-rosemary oil (not all the oil gets used; save some for the potatoes) and arrange them on 2 baking sheets.
- Roast them until nice and golden, 20 to 25 minutes, switching the sheets from one rack to the other halfway through and flipping the eggplant over at the same time.Meanwhile, make the sauce: In a medium saucepan, heat the EVOO (3 turns of the pan) over medium heat.
ONE-POT BEEF CASSEROLE WITH ROASTED EGGPLANT, TOMATO AND ...
From recipes.co.nz
Servings 4Category Beef, , Casserole/Slow, , Dinner
ROASTED ZUCCHINI, EGGPLANT AND TOMATO CASSEROLE RECIPE
From eatingrichly.com
Reviews 9
LAYERED ROASTED EGGPLANT CASSEROLE - DUNLOP BROTHERS ...
From dunlopbrothers.ca
Servings 4-6Serves 4-6
ROASTED SQUASH AND EGGPLANT CASSEROLE WITH CHICKEN - HAVE ...
From fruitsandveggies.org
Servings 6Calories 158 per servingCategory Dinner
EGGPLANT CASSEROLE — KOSHER RECIPES — RONNIE FEIN
From ronniefein.com
EGGPLANT WITH TOMATO RECIPES - ALL INFORMATION ABOUT ...
From therecipes.info
ROASTED TOMATO AND EGGPLANT CASSEROLE RECIPES
From tfrecipes.com
EGGPLANT AND TOMATO CASSEROLE - ALL INFORMATION ABOUT ...
From therecipes.info
MOZZARELLA AND EGGPLANT CASSEROLE - ALL INFORMATION ABOUT ...
From therecipes.info
EGGPLANT, TOMATO AND ZUCCHINI CASSEROLE | TASTY KITCHEN: A ...
From tastykitchen.com
ROASTED EGGPLANT AND CHERRY TOMATO PASTA ALLA NORMA ...
From rachaelray.com
ROASTED EGGPLANT, TOMATO AND MUSHROOM GRATIN — RONNIE FEIN
From ronniefein.com
WHOLE ROASTED EGGPLANT RECIPES - PBXENG.COM
8 MISTAKES YOU ARE MAKING WHEN COOKING EGGPLANT - …
From allrecipes.com
ROASTED EGGPLANT AND TOMATO RECIPES
From tfrecipes.com
ROASTED RATATOUILLE CASSEROLE - TLN
From tln.ca
EGGPLANT TUNA CASSEROLE RECIPE - MYFOODCHANNEL EGGPLANT ...
From myfoodchannel.com
HEIRLOOM TOMATO AND EGGPLANT GRATIN RECIPE - FOOD NEWS
From foodnewsnews.com
ROASTED EGGPLANT AND TOMATO CASSEROLE - BASTROP BOTANICAL ...
From bastropbotanicalgardens.com
EGGPLANT TOMATO AND CHICKPEA CASSEROLE RECIPES - FOOD NEWS
From foodnewsnews.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love