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.
INCREDIBLE SICILIAN AUBERGINE STEW (CAPONATA)
This is a fantastic dish from southern Italy that's eaten as a warm vegetable side dish or a cold antipasto. Sicilians are proud that it's made with produce from their island. All the different methods of making it are more or less the same - the things that make it stand out and be special are the quality of the aubergines, tomatoes and vinegar. Always try to get hold of nice firm aubergines with very few seeds - have a look down in your local market to see if you can find different colours.
Provided by Jamie Oliver
Categories Sides Jamie's Italy Vegetables Italian Stew Beef
Time 30m
Yield 4
Number Of Ingredients 12
Steps:
- Cut the aubergine into large chunks. Peel and finely chop the onion, then peel and finely slice the garlic. Pick and chop the parsley leaves and finely chop the stalks.
- Rinse, soak and drain the capers and remove the olive stones. Roughly chop the tomatoes. Toast the almonds, if using, under a hot grill or in an oven until light brown.
- Get yourself a large pan, pour in a couple of lugs of olive oil, and place on the heat. Add your aubergine chunks and oregano, season with a little sea salt and toss around so the aubergine is evenly coated by the oil. Cook on a high heat for around 4 or 5 minutes, giving the pan a shake every now and then. (Depending on the size of your pan you may need to cook the aubergine in batches.)
- When the aubergines are nice and golden on each side, add the onion, garlic and parsley stalks, and continue cooking for another couple of minutes. Feel free to add a little more oil to the pan if you feel it's getting too dry.
- Throw in the drained capers and the olives, and drizzle over the herb vinegar. When all the vinegar has evaporated, add the tomatoes and simmer for around 15 minutes or until tender.
- Taste before serving and season if you need to with salt, black pepper and a little more vinegar. Drizzle with some good olive oil and serve sprinkled with the chopped parsley leaves and the almonds if you like.
Nutrition Facts : Calories 199 calories, Fat 14.6 g fat, SaturatedFat 2.0 g saturated fat, Protein 4.1 g protein, Carbohydrate 9.1 g carbohydrate, Sugar 7.2 g sugar, Sodium 0 g salt, Fiber 0 g fibre
CLASSIC AUBERGINE
Make and share this Classic Aubergine recipe from Food.com.
Provided by Kaleb Major
Categories Vegetable
Time 1h35m
Yield 6 , 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Heat and simmer tomato sauce with the olives, chilis.
- cumin,oregano chili powder and green onions.
- Meanwhile brush both sides of eggplant with oil and bake at 450 for 20 minutes.
- Make a layer of eggplant on bottom of casserole dish, top with cheese and sauce.
- Continue until eggplant is gone.
- Bake at 350 for 30-45 minutes .
- Top each serving with sour cream and cilantro.
- Serve with hot flour tortillas and salad of choice.
Nutrition Facts : Calories 170.7, Fat 6, SaturatedFat 0.8, Sodium 1095.2, Carbohydrate 30.2, Fiber 15, Sugar 13.2, Protein 6
CHEESY AUBERGINE
Tastes like enchiladas! Yummy and healthier than regular enchiladas. Adapted from Sunset. *This has become my most popular recipe posted here. I've made it slightly different ways over the years. I sprinkle the oiled eggplant with garlic salt now. It's also great with a can of diced tomatoes and 1tbsp of tomato paste, extra cumin, garlic, dried onions, salt and cilantro. I also use reduced-fat cheese now. If you would like it spicier add some jalapenos. I love to eat it along an undressed salad of romaine, purple cabbage and grape tomatoes and eat bites of the salad and eggplant together with sour cream. Many people think it needs to be heartier so feel free to add beans, ground beef or chicken but I really don't think it needs it. It's also great served with rice.
Provided by Engrossed
Categories Vegetable
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 450.
- Spray baking sheet with oil and place eggplant slices on it in a single layer. Spray the tops of the eggplant with oil. Bake until soft when pressed about 15-25 minutes.
- Meanwhile , in a small pot, combine tomato sauce, chiles, onions, cumin, garlic powder and olives. Bring to a simmer, then simmer, uncovered, over medium-low heat for 10 minutes.
- Turn oven down to 350 when eggplant is done.
- Arrange half the eggplant slices in a single layer over the bottom of a shallow 1 1/2 quart baking dish. Spoon half the sauce over eggplant and sprinkle with half the cheese. Repeat layers ending with cheese.
- Bake at 350 until heated through and bubbly (about 30 minutes).
- Top with sour cream if desired.
Nutrition Facts : Calories 160.1, Fat 2.7, SaturatedFat 0.5, Cholesterol 4.7, Sodium 1669.7, Carbohydrate 24.9, Fiber 8.7, Sugar 14, Protein 13.4
EGGPLANT (AUBERGINE) CASSEROLE
Make and share this Eggplant (Aubergine) Casserole recipe from Food.com.
Provided by KJ1036
Categories Cheese
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 180°C.
- Heat oil in saucepan.
- Sauté eggplant and onion until soft.
- Remove saucepan from heat and stir through margarine until melted.
- Add remainder of ingredients, and combine well.
- Transfer to a casserole dish, and bake until golden and bubbling, approx 45 minutes.
EGGPLANT (AUBERGINE) AND FETA CASSEROLE
This is a new favorite of mine. I was blown away by the wonderful flavors. I'm not a vegetarian but didn't miss meat with this. The onions turn out still crunchy, which I liked but if you don't you might try sautéing them in a little oil first.
Provided by Engrossed
Categories Cheese
Time 1h
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Heat oven to 300°F; spray oil a casserole dish (I used a low oval one).
- Spray oil a large frying pan and heat over high heat. Place eggplant slices in a single layer (you may have to do 2 batches). Cook for 3-5 minutes each side until browned. Place in prepared casserole dish evenly across the bottom (some may overlap).
- Pour stewed tomatoes over eggplant in an even layer, then feta, parsley and cilantro (in that order).
- In a small bowl, combine eggs, onion, salt, pepper, allspice, oregano, sage and cayenne. Pour evenly over items in casserole dish.
- Cover and bake for 30 minutes. Remove cover and bake for another 10-20 minutes until firm.
- Serve hot or cold.
Nutrition Facts : Calories 143.5, Fat 7.1, SaturatedFat 3.9, Cholesterol 110.9, Sodium 628.4, Carbohydrate 13.8, Fiber 4.6, Sugar 6.9, Protein 8.1
TOMATO AND EGGPLANT BAKE
Steps:
- Preheat oven to 375 degrees Fahrenheit.
- Slice eggplants in half lengthwise and cut crosswise into meat of eggplant (as seen above), making sure to leave skin intact. (You don't want to end up cutting it into cubes!) Salt cut sides generously and place in 9"x11" baking dish. Set aside.
- Chop tomatoes and toss with onion, garlic, Italian seasoning, salt, and pepper.
- Check on eggplants and pat away any moisture and extra salt with a paper towel. Pour tomato mixture into bottom of the pan and place eggplants on top.
- Brush cut sides of eggplants with olive oil and add a dash of salt and pepper.
- Bake for 65-75 minutes or until eggplants are very tender when poked with a fork. Brush with additional olive oil as needed during cooking.
- Top with mozzarella and place under broiler on high for 4-5 minutes until cheese is melted and starting to turn golden brown in spots.
- Remove from oven and let cool 5-10 minutes. Top with fresh basil leaves and serve!
Nutrition Facts : ServingSize 1 /4 recipe, Calories 318 kcal, Sugar 16 g, Sodium 930 mg, Fat 16 g, SaturatedFat 2 g, Carbohydrate 28 g, Fiber 12 g, Protein 18 g, Cholesterol 8 mg, UnsaturatedFat 14 g
AUBERGINE (EGGPLANT), TOMATO & MOZZARELLA MELTS
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
Steps:
- 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.
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
AEGEAN EGGPLANT (AUBERGINE) -TOMATO-ORZO CASSEROLE
Created for the RSC Summer 2005 contest. I must admit that if I hadn't needed the orzo to make up the 5th ingredient required for the contest, I would have omitted it. You can peel the eggplant if you want; I don't bother, but I do wash it.
Provided by echo echo
Categories One Dish Meal
Time 40m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Spread orzo in bottom of 13-inch x 9-inch pan coated with olive oil flavored cooking spray.
- Lightly coat both sides eggplant slices with cooking spray and sauté in batches over medium heat in a large skillet until lightly browned on both sides (if slices get too dry, mist pan and slices with more spray); set aside.
- Meanwhile, dust tomato slices with flour and, in a separate pan, fry in batches in 1/4 inch oil until lightly browned on both sides; set aside.
- Re-spray skillet you cooked eggplant in and sauté onion slices with garlic until soft and golden.
- Spread half the tomatoes in a layer over the orzo, then half the onion-garlic mixture, then half the eggplant slices; repeat layers.
- Make sauce: Melt butter and blend in flour until smooth. Add bouillon slowly, stirring constantly, until thickened. Add cream, oregano and cinnamon. Simmer very gently for about 1 minute.
- Pour sauce over casserole.
- Sprinkle casserole with the parmesan cheese and scatter chopped olives over the top.
- Bake at 400°F about 15 minutes until top is crispy brown.
Nutrition Facts : Calories 232.1, Fat 6.8, SaturatedFat 3.6, Cholesterol 15.7, Sodium 342.8, Carbohydrate 35.2, Fiber 4.7, Sugar 4.8, Protein 8.5
TOMATO-EGGPLANT (AUBERGINE) CASSEROLE
Make and share this Tomato-Eggplant (Aubergine) Casserole recipe from Food.com.
Provided by Charlotte J
Categories Vegetable
Time 45m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Slice eggplant, peel and put into boiling salted water immediately.
- Boil about 10 minutes until tender.
- Drain and return to pan and mash.
- Blend in butter, eggs, pepper, onion, oregano and cracker crumbs.
- Add the grated cheese.
- Pour into buttered casserole and cover with the tomato slices.
- Sprinkle top with additional cheese.
- Bake at 375 degrees until lightly browned on top.
Nutrition Facts : Calories 265.9, Fat 13.6, SaturatedFat 7.5, Cholesterol 135.8, Sodium 173.9, Carbohydrate 26.9, Fiber 5.6, Sugar 4.4, Protein 10.4
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Servings 4Total Time 45 minsCategory Main-Course
- Heat a large, heavy-based pan over a medium heat. Add the coriander and cumin seeds to the pan and toast for three to four minutes or until their aromas are released.
- Transfer spices to a pestle and mortar or spice grinder, and grind to a powder. Keep the pan on the heat.
- Heat one tablespoon of the oil in the pan. Add the onions and a pinch of salt and sweat over a medium to low heat for six minutes, before adding the garlic and cooking for a further two minutes. Scrape the softened onions and garlic out onto a plate and set aside.
- Add four tablespoonsof the oil to the pan again, add the eggplant, season with salt and saute until golden and slightly softened with the ground spices.
MEATBALLS IN TOMATO AND EGGPLANT ... - HEALTHY FOOD GUIDE
From healthyfood.com
5/5 Total Time 50 minsCategory MainsCalories 420 per serving
- 1 To make meatballs, place breadcrumbs in a medium-sized bowl. Add milk and leave to soak for 3 minutes. In a large bowl combine breadcrumb mixture with mince, courgette and parsley. Season with freshly ground black pepper. Wet hands to roll tablespoons of mixture in balls.
- 2 To make tomato and eggplant sauce, spray a large pan with oil and set over a medium heat. Add onion and cook, stirring occasionally, for 5 minutes or until soft. Add eggplant to pan. Cook, stirring occasionally, for 3-4 minutes or until golden. Add garlic to pan. Cook, stirring for 1 minute or until mixture is fragrant.
- 3 Add tomato paste to pan. Cook for 1 minute then add tomatoes with 1 cup water. Bring mixture to the boil. Reduce heat and simmer for 10 minutes. Place half of the tomato and eggplant sauce in an airtight container and place in fridge or freezer (reserving for Day 6 recipe, see tips).
- 4 Meanwhile, set a large non-stick frying pan over a medium-high heat and spray with oil. Add meatballs in batches and cook, turning, for 6-8 minutes or until browned all over and cooked through. Remove half of the meatballs from pan (reserving for Day 7 recipe, see tips).
VEGAN EGGPLANT CASSEROLE RECIPE WITH BEANS - EVERYDAY ...
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5/5 (4)Total Time 50 minsCategory Dinner, Main, Side DishCalories 211 per serving
- Preheat the oven to 400 F/ 200 C/ gas mark 6. Place the eggplant on a baking tray and bake for 35 minutes. Remove from the oven, cut off the end and chop the eggplant into chunks (do not remove the skin). Keep the oven on.
- In a saucepan heat up 2 tablespoons of the oil, add the bay leaf, garlic, onion, chilli and celery, stir and cook over a medium heat for 3 minutes, stirring often.
- Add the wine and continue cooking for 2 more minutes. Add the chopped eggplant, tomato, tomato paste, sun-dried tomatoes, salt, stir, cover and bring to the boil then simmer for 10 minutes.
SPICY VEGAN EGGPLANT TOMATO CASSEROLE - EVERYDAY HEALTHY ...
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Reviews 16Category Dinner, Lunch, MainCuisine Asian FusionTotal Time 45 mins
- In a saucepan heat up 2 tablespoons of oil, add the garlic, ginger, chilli, onion and celery and fry for 2-3 minutes stirring often. Add the wine, stir and cook for 1-2 more minutes. Add the tomatoes, tomato paste, sun-dried tomatoes, Thai basil and salt, cover and bring to the boil, then simmer for 10 minutes, stirring occasionally. Remove from the heat and blitz briefly so that your sauce is dotted with chunks of vegetables.
- As the sauce is bubbling away prepare the eggplant. In a pan heat up 3 tablespoons of oil, add the chopped eggplant and fry over a medium heat for about 6 minutes until lightly browned, stirring often. Season lightly with salt, garlic and onion powders, add 2 more tablespoons of oil and fry for 2 more minutes stirring often. Transfer into your casserole dish. The eggplant will finish cooking in the casserole.
- Place the eggplant in your casserole dish, pour the sauce over and spread evenly, drizzle with a bit of oil (optional but highly recommended) and bake for 30 minutes. Serve immediately.
THE 10 BEST AUBERGINE RECIPES | FOOD | THE GUARDIAN
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Estimated Reading Time 7 mins
LAYERED EGGPLANT, ZUCCHINI AND TOMATO CASSEROLE - FOOD & WINE
From foodandwine.com
4/5 Total Time 1 hrServings 6
- Preheat the oven to 425°. Oil 2 large rimmed baking sheets. Put the zucchini slices on one sheet and the eggplant on the other. Brush the slices all over with oil and season with salt and pepper. Arrange the slices on each sheet in a slightly overlapping layer. Bake for 15 minutes, until tender.
- Meanwhile, in a large skillet, heat 2 tablespoons of the oil. Add the shallot and cook over moderate heat until softened, 3 minutes. Add the tomatoes and cook over high heat until slightly softened and bubbling, 1 minute. Season with salt and pepper.
- Oil a large, shallow baking dish (about 10 by 15 inches). Lay half of the eggplant in the dish and spread one-fourth of the tomatoes on top. Scatter with half of the feta and basil. Layer half of the zucchini on top, followed by another one-fourth of the tomato and the remaining basil, eggplant and zucchini. Top with the remaining tomato and feta. Mix the panko with the remaining 1 tablespoon of oil and sprinkle over the casserole. Bake in the upper third of the oven for 20 minutes, until bubbling and crisp. Let stand for 5 minutes, then serve hot or warm.
BAKED SKILLET EGGPLANT WHITE BEAN CASSEROLE - FOOD HEAVEN ...
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5/5 (3)Estimated Reading Time 4 minsServings 4
- Soak the eggplant rounds in a bowl with salt water (the water should taste salty, 2 tablespoons of salt per 1 cup of water works well) for a 2+ hours. Drain the eggplant and pat it dry with paper towels.
- Preheat the oven to 400F. Add the parsley, garlic, red pepper flakes, olive oil, salt, and balsamic vinegar to a food processor. Pulse until you have a consistent sauce. Add the white beans to a bowl, and mix in the parsley sauce. Set aside.
- In a parchment paper lined baking sheet, add your eggplant rounds and bake for 20 minutes, flipping halfway.
- Once done, let's layer the skillet. Add half of the eggplant rounds to the bottom of the skillet, then add 1/2 cup of ricotta cheese, then 1/2 cup of the tomato sauce, all of the white beans, 1/4 cup of mozzarella cheese, and then top with the rest of the eggplant rounds.
EGGPLANT TOMATO BROCCOLI CASSEROLE (LOW CARB) - SAVORY TOOTH
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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).
EGGPLANT AND POTATO CASSEROLE RECIPE - RACHAEL RAY
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- 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.
7 BEST AUBERGINE (EGGPLANT) PASTA BAKE RECIPES – PASTA.COM
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- Aubergine Pasta Bake. To make this eggplant pasta bake, you will need two thinly sliced eggplants. A helpful tip in this recipe is to sprinkle salt on the sliced eggplants and let them sit for about 10 minutes.
- Beef Eggplant Pasta Bake. We love this delicious interpretation of an eggplant pasta bake. The recipe calls for half a pound of lean ground beef, onion, garlic, diced tomatoes, penne pasta, mozzarella cheese, and eggplant.
- Layered Aubergine & Feta Bake. For those of you who aren’t in the mood for pasta, no problem! This recipe calls for bulgur wheat instead, which has a consistency similar to quinoa or couscous.
- Ina Garten Baked Pasta made with Tomato and Eggplant Soup. This baked pasta offers a way to reuse and revitalize some leftover tomato and eggplant soup.
- Mexican Aubergine Casserole. We enjoyed this unique take on a “traditional” eggplant pasta bake that takes on a Mexican flavor profile with cumin and green chiles.
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