Baked Eggplant Aubergine With Cheese Recipes

EGGPLANT (AUBERGINE) CASSEROLE

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 CHEESE CASSEROLE

Steps:

• Preheat oven to 325°F
• Spray a 9-inch baking dish with nonstick cooking spray.
• In a large saucepan over medium heat, boil the 4 cups salted water.
• Add eggplant (and onion, if using it) and continue to boil for 3 minutes; drain.
• In a mixing bowl, combine eggplant, croutons, and half of the cheese.
• Spoon into baking dish.
• In another mixing bowl, combine milk, flour, salt, pepper, and oregano; pour over eggplant mixture in baking dish.
• Top with remaining cheese and drizzle with melted butter.
• Cover and bake at 325F for 20 minutes.
• Uncover and bake for additional 5-7 minutes to melt and brown cheese.

CRISPY BAKED EGGPLANT (AUBERGINE)

Steps:

• Preheat oven to 375*.
• Slice eggplant very thin, no more than 1/4".
• Salt slices lightly and let them stand about 10 minutes.
• Then pat dry with paper towels.
• Beat the egg with milk in one bowl, combine wheat germ and herbs in another.
• Dip the eggplant slices in liquid, then dredge in wheat germ.
• Bake on oiled tray for 20-30 minutes until eggplant is crisp on outside.

BAKED EGGPLANT PARMESAN

Steps:

• Place eggplant slices in a colander; sprinkle both sides of each slice with salt. Allow to sit for at least 3 hours. Wipe excess moisture from eggplant slices with paper towels.
• Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.
• Mix bread crumbs and 1/4 cup Parmesan cheese together in a bowl.
• Dip eggplant slices in beaten egg; coat with bread crumb mixture. Arrange coated eggplant slices in a single layer on the prepared baking sheet.
• Bake in the preheated oven until lightly browned and crisp, about 5 minutes per side.
• Cover the bottom of a 9x13-inch casserole dish with a layer of spaghetti sauce; top with a layer of eggplant slices. Sprinkle with about 1 tablespoon of the remaining Parmesan cheese and 1/3 the mozzarella cheese. Repeat layers with remaining ingredients, ending with a cheese layer. Sprinkle with basil.
• Bake in the preheated oven until cheese is bubbling and golden brown, about 35 minutes.

CHEESY BAKED EGGPLANT

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Brush eggplant slices with olive oil on both sides, and place them on a baking sheet. Sprinkle garlic powder over the top. Bake for 10 minutes.
• Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the onion, garlic, tomatoes and spinach. Cook and stir for a few minutes until fragrant, and the tomatoes have released their juices. In a medium bowl, mix together 1/2 cup of ricotta cheese, 1/2 cup of mozzarella cheese, and 1/2 cup of Parmesan cheese. Set aside.
• Place the eggplant slices in a greased 9x13 inch baking dish. Top with the spinach mixture. Spoon the cheese mixture over the spinach, and spread into a thin layer. Pour the spaghetti sauce over the cheese layer. Sprinkle the remaining mozzarella and Parmesan cheese over the top. Sprinkle with Italian seasoning.
• Bake for 30 minutes in the preheated oven, or until heated through and the eggplant is easily pierced with a fork.

BAKED EGGPLANT

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.