BAKED EGGPLANT WITH GOAT CHEESE
Crispy slices of baked eggplant smothered in marinara sauce, basil and goat cheese.
Provided by Pat Nyswonger
Categories Main Dish
Time 50m
Number Of Ingredients 10
Steps:
- Preheat oven to 400*.
- Spray a baking sheet with a non-stick spray or brush with oil for the eggplant slices.
- Wash the eggplant and slice it into thick, 1-inch slices. You should have 4 to 6 nice slices. Optional step: With a sharp paring knife, remove the peel from each slice. The skin is edible but it can be tough in larger, more mature eggplants.
- Sprinkle the eggplant slices with the salt on both sides and place them in a colander or on a plate. This will draw away the excess water and remove any bitterness from the eggplant. Let the eggplant slices sit in the salt for 30 minutes.
- While the eggplant is draining add the butter and garlic to a small skillet and cook over medium heat until the garlic is fragrant. Add the bread crumbs to the skillet and stir to coat them in the butter. Continue to cook, stirring frequently until the Panko crumbs become golden brown (about 4 to 5 minutes). Transfer the breadcrumbs to a plate.
- Rinse the eggplant slices under cold water to remove the salt. Wipe each slice dry with a paper towel and set on a plate.
- In a shallow dish or pie plate, mix the egg white, whole egg, and salt. Set aside
- Arrange the plate with the eggplant slices, the plates of eggs, and bread crumbs for assembly.
- Dip one eggplant slice into the eggs and then the bread crumbs, pressing down so the crumbs adhere. Place on the baking sheet, repeat with the remaining slices.
- Transfer the baking sheet to the middle rack of the oven and bake for 20 minutes or until slightly soft.
- Remove from the oven and flip each slice over. Top each slice with basil and marinara sauce. Finally, add a slice of the softened goat cheese to each eggplant slice.
- Return the baking sheet to the oven and bake for an additional 10 minutes. If you want to brown the tops further, turn the oven temp to broil for the last 2 to 3 minutes. Serve immediately
Nutrition Facts : Calories 201 calories, Carbohydrate 15 grams carbohydrates, Fat 12 grams fat, Protein 10 grams protein, ServingSize 1
EASY EGGPLANT WITH GOAT CHEESE AND BASIL
Tender baked eggplant stuffed with creamy goat cheese, juicy tomato and basil.
Provided by Tania Sheff
Categories Appetizer
Time 40m
Number Of Ingredients 6
Steps:
- Preheat oven to 450F.
- Peel the eggplants and slice them lengthwise into 1/3- inch thick pieces. Each eggplant should make about 6 slices.
- Using a silicone pastry brush or just your hands, brush the eggplant slices lightly with olive oil on both sides.
- Arrange the eggplant on a large baking tray and bake for about 20-25 minutes. (Depending on the size of your oven you may need to bake the eggplant in batches).
- Once the eggplant is baked, let it cool completely.
- Spread 1/2 tbsp of goat cheese onto half of the eggplant, just like you see in the photo below.
- Place 2 slices of tomato and 1 basil leaf on top of the goat cheese. Fold the eggplant in half. Garnish with basil leaves.
Nutrition Facts : Calories 83 kcal, Carbohydrate 1 g, Protein 5 g, Fat 7 g, SaturatedFat 4 g, Cholesterol 11 mg, Sodium 89 mg, Fiber 0.3 g, Sugar 0.4 g, UnsaturatedFat 3.3 g, ServingSize 1 serving
EGGPLANT AND GOAT CHEESE CASSEROLE
Provided by Florence Fabricant
Categories lunch, casseroles, main course
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Preheat grill or broiler.
- Cut the eggplant horizontally into slices one-half-inch thick. Cut any slices more than three inches in diameter in half. Very large slices should be quartered. Spread them on a work surface or baking sheet and sprinkle them on both sides with 3 tablespoons of the olive oil. Season with salt and pepper.
- Grill the eggplant until attractively browned on both sides.
- Heat two tablespoons of the oil in a large, heavy skillet. Saute the onions over medium heat until the pieces are tender but not brown. Add the garlic and pepper and continue to saute until the pepper pieces are tender. Stir in the tomatoes. Season to taste with salt and pepper and stir in the thyme and the parsley.
- Preheat oven to 350 degrees.
- Spread a fourth of the tomato mixture about two inches deep into the bottom of a one-and-a-half-quart baking dish. Arrange a layer of the eggplant over the tomato mixture, then crumble a third of the goat cheese over it. Repeat twice more, finishing with a layer of the tomato mixture. Sprinkle with the bread crumbs and drizzle with the remaining tablespoon of olive oil.
- Place in the oven and bake about 25 minutes, until heated through. Serve at once.
Nutrition Facts : @context http, Calories 243, UnsaturatedFat 12 grams, Carbohydrate 14 grams, Fat 18 grams, Fiber 5 grams, Protein 8 grams, SaturatedFat 6 grams, Sodium 556 milligrams, Sugar 7 grams
EGGPLANT, ROASTED PEPPER, AND GOAT CHEESE TERRINE WITH PARSLEY SAUCE
Categories Food Processor Olive Vegetable Broil Vegetarian Lunch Goat Cheese Eggplant Bell Pepper Summer Chill Healthy Gourmet
Yield Serves 4 with leftovers
Number Of Ingredients 13
Steps:
- Preheat the broiler. Arrange the eggplant slices in one layer on baking sheets, brush both sides of the eggplant with the oil, and sprinkle them with salt to taste. Broil the eggplant in batches about 4 inches from the heat for 4 to 5 minutes on each side, or until it is golden and tender, and transfer it with a metal spatula to paper towels to drain.
- Line a loaf pan, 8 1/2 by 4 1/2 by 2 1/2 inches, with plastic wrap, leaving a 3-inch overhang, and in it arrange the eggplant, the olive paste, the bell peppers, and the goat cheese in several layers, beginning and ending with the eggplant. Cover the eggplant with the plastic overhang, weight the terrine with a 3-to-4-pound weight (such as a loaf pan filled with canned goods), and chill it for 24 hours. (The terrine may be made 3 days in advance).
- Remove the weight, invert the terrine onto a cutting board, and discard the plastic wrap. Cut four 3/4-inch-thick slices from the terrine, pour about 2 tablespoons of the parsley sauce onto the center of each of 4 plates, tilting the plates to spread the sauce, and arrange a slice of the terrine on each plate. Garnish each serving with a parsley spring.
- To roast peppers:
- Using a long-handled fork char the peppers over an open flame, turning them, for 2 to 3 minutes, or until the skins are blackened. (Or broil the peppers on the rack of a broiler pan under a preheated broiler about 2 inches from the heat, turning them every 5 minutes, for 15 to 25 minutes, or until the skins are blistered and charred.) Transfer the peppers to a bowl and let them steam, covered until they are cool enough to handle. Keeping the peppers whole, peel them starting at the blossom end, cut off the tops, and discard the seeds and ribs. (Wear rubber gloves when handling chilies.)
- Parsley sauce:
- In a blender purée the parsley and the garlic with the vinegar, the water, the oil, and salt and pepper to taste until the sauce is smooth and strain it through a fine sieve set over a small bowl, pressing hard on the solids. Makes about 1/2 cup.
EGGPLANT WITH LENTILS AND GOAT CHEESE
Provided by Larraine Perri
Categories Bake Low Fat Vegetarian Low Cal High Fiber Dinner Goat Cheese Eggplant Lentil Healthy Self Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4
Number Of Ingredients 14
Steps:
- Heat oven to 475°. Remove pulp from eggplants; cut pulp from one eggplant into 1/4-inch cubes and discard the rest. Coat eggplant shells with cooking spray; sprinkle with 1/4 teaspoon salt. On a baking sheet lined with parchment paper, place eggplant shells open side down. In a bowl, coat eggplant cubes with cooking spray and toss with 1/4 teaspoon salt; place in one layer on a second baking sheet lined with parchment paper. Bake eggplant shells and cubes until tender, 10 minutes. Remove eggplant; reduce oven to 350°. In a medium nonstick skillet over medium heat, heat oil. Cook onion, celery and carrot until soft, 5 minutes. Add garlic; cook, 1 minute. Add lentils, eggplant cubes, broth, vinegar, pepper and remaining 1/4 teaspoon salt; reduce heat to simmer, stirring occasionally, 5 minutes. Stir in chopped mint. Flip shells on baking sheet and stuff with lentil-eggplant mixture; cover with aluminum foil and bake until warm; 10 minutes. Top with cheese and mint leaves.
EGGPLANT AND GOAT CHEESE LASAGNA
This lasagna is a take on the traditional. Instead of noodles, it uses sliced eggplant. Instead of ricotta, it uses goat cheese. It is delicious!!!
Provided by Kimberly L.
Categories World Cuisine Recipes European Italian
Time 1h
Yield 6
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Spray a 9x13-inch baking dish with cooking spray.
- Arrange one fourth of eggplant slices in a layer in the bottom of the dish.
- Pour one fourth of pasta sauce on top of eggplant layer.
- Dot pasta sauce layer with one fourth of goat cheese slices.
- Repeat layers three more times with remaining ingredients, ending with a top layer of goat cheese.
- Bake in preheated oven until pasta sauce is bubbling and goat cheese is melted, 45 to 60 minutes.
Nutrition Facts : Calories 328.2 calories, Carbohydrate 25.8 g, Cholesterol 43.2 mg, Fat 19.1 g, Fiber 7.2 g, Protein 14.5 g, SaturatedFat 11.5 g, Sodium 802.4 mg, Sugar 15.5 g
BAKED EGGPLANT WITH GOAT CHEESE
Posted for ZWT6: North Africa. This could be an appetizer served with pita bread or a accompanied by a salad for a light dinner. Prep time estimated to include grilling/cooling time for eggplant.
Provided by noway
Categories Vegetable
Time 55m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat the grill. Place the eggplants in a grill pan, then grill them, turning regularly until the skin is charred and blistered.
- Preheat the oven to 400°F.
- When the eggplants are cool enough to handle, peel them and chop the flesh.
- Transfer to a bowl, then add the mint, tomatoes, garlic and pepper and mix together.
- Spoon the mixture into a baking dish and crumble the goat cheese over the top.
- Bake for about 25 minutes, until the cheese is melted and lightly browned.
Nutrition Facts : Calories 377.4, Fat 26, SaturatedFat 17.7, Cholesterol 67.2, Sodium 446.6, Carbohydrate 18, Fiber 8.6, Sugar 9.2, Protein 21.3
CHEESY BAKED EGGPLANT
This is a very cheesy and easy to make baked eggplant dish with an Italian flair. An excellent alternative to a pasta dish.
Provided by Julie3333
Categories Fruits and Vegetables Vegetables Eggplant
Time 1h
Yield 6
Number Of Ingredients 13
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.
Nutrition Facts : Calories 244.1 calories, Carbohydrate 15.4 g, Cholesterol 20.7 mg, Fat 16.1 g, Fiber 5.4 g, Protein 11.7 g, SaturatedFat 5.1 g, Sodium 447.9 mg, Sugar 6.7 g
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FUSILLI WITH ROASTED EGGPLANT AND GOAT CHEESE RECIPE
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5/5 Total Time 50 minsAuthor Melissa Rubel Jacobson
- Preheat the oven to 375°. In a large bowl, toss the eggplant with 3 tablespoons of the olive oil and season with salt and pepper. Spread the eggplant on a large rimmed baking sheet and roast for about 30 minutes, until browned on the bottom. Using a metal spatula, turn the eggplant, scraping it off the baking sheet (it might break up slightly) and roast for about 10 minutes longer, until very tender.
- Meanwhile, in a large pot of boiling salted water, cook the fusilli until al dente. Drain, reserving 1/2 cup of the pasta cooking water.
- In a very large, deep skillet, toast the pine nuts over moderate heat, tossing frequently, until lightly golden in spots, about 5 minutes. Transfer the pine nuts to a work surface and coarsely chop them.
- Heat the remaining 3 tablespoons of olive oil in the skillet. Add the garlic and cook over moderate heat, stirring, until tender, about 1 minute. Add the crushed red pepper and cook for 30 seconds. Add the fusilli, roasted eggplant, pine nuts, lemon juice and the reserved pasta water and toss over moderate heat until the pasta is evenly coated, about 1 minute. Season the pasta with salt and pepper and remove from the heat. Add the parsley and lemon zest and toss. Add the goat cheese and toss gently until the cheese is slightly melted. Spoon the fusilli into bowls and serve.
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