Baked Eggplant Alla Romana Recipes
BAKED EGGPLANT
Great baked vegetable side dish with slices of eggplant and tomato seasoned with oregano and Parmesan cheese.
Provided by JEZZI16
Categories Side Dish Vegetables Tomatoes
Time 45m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Prepare a baking dish with non-stick play.
- Arrange eggplant and tomato slices into the bottom of the prepared baking dish. Drizzle olive oil over the vegetables; season with oregano, salt, and pepper. Sprinkle Parmesan cheese over the entire mixture.
- Bake in preheated oven until the cheese is beginning to brown, about 30 minutes. Switch oven broiler to high; continue baking until completely browned, about 5 minutes.
Nutrition Facts : Calories 53.9 calories, Carbohydrate 3.2 g, Cholesterol 3.9 mg, Fat 3.7 g, Fiber 1 g, Protein 2.4 g, SaturatedFat 1.1 g, Sodium 71.7 mg, Sugar 2 g
BAKED EGGPLANT ALLA ROMANA
This recipe was given to me years ago. This casserole freezes well, so when eggplants are in the garden you may use them up.
Provided by Betty Petersen
Categories Italian Recipes
Time 1h10m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Heat a few tablespoons of olive oil in a large skillet over medium-high heat. Fry eggplant slices in hot oil until browned thoroughly, 3 to 5 minutes per side. Add oil between batches as needed. Drain fried eggplant slices on paper towels and season with salt.
- Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Add onion and garlic to the beef; cook and stir until onion is golden brown, about 5 minutes more.
- Pour spaghetti sauce over the ground beef; add oregano and stir. Simmer mixture until sauce is heated through, 5 to 7 minutes.
- Arrange about half the eggplant slices into the bottom of a shallow casserole dish to cover completely. Ladle about half the beef sauce over the eggplant. Sprinkle 1/4 cup Parmesan cheese over the sauce. Repeat layers.
- Beat egg with 2 tablespoons Parmesan cheese; pour over the top of the casserole.
- Bake in preheated oven until bubbling around the edges and hot in the center, 20 to 25 minutes.
Nutrition Facts : Calories 678.3 calories, Carbohydrate 31.4 g, Cholesterol 130.7 mg, Fat 48.9 g, Fiber 9.7 g, Protein 29.9 g, SaturatedFat 12.5 g, Sodium 1030.2 mg, Sugar 16.5 g
BAKED EGGPLANT ALLA ROMANA
This recipe was given to me years ago. This casserole freezes well, so when eggplants are in the garden you may use them up.
Provided by Betty Petersen
Categories Italian Recipes
Time 1h10m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Heat a few tablespoons of olive oil in a large skillet over medium-high heat. Fry eggplant slices in hot oil until browned thoroughly, 3 to 5 minutes per side. Add oil between batches as needed. Drain fried eggplant slices on paper towels and season with salt.
- Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Add onion and garlic to the beef; cook and stir until onion is golden brown, about 5 minutes more.
- Pour spaghetti sauce over the ground beef; add oregano and stir. Simmer mixture until sauce is heated through, 5 to 7 minutes.
- Arrange about half the eggplant slices into the bottom of a shallow casserole dish to cover completely. Ladle about half the beef sauce over the eggplant. Sprinkle 1/4 cup Parmesan cheese over the sauce. Repeat layers.
- Beat egg with 2 tablespoons Parmesan cheese; pour over the top of the casserole.
- Bake in preheated oven until bubbling around the edges and hot in the center, 20 to 25 minutes.
Nutrition Facts : Calories 678.3 calories, Carbohydrate 31.4 g, Cholesterol 130.7 mg, Fat 48.9 g, Fiber 9.7 g, Protein 29.9 g, SaturatedFat 12.5 g, Sodium 1030.2 mg, Sugar 16.5 g
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