Baked Eggplant With Tomato Sauce Recipes

EGGPLANT WITH TOMATO SAUCE

Steps:

• Cut eggplant into 1/2-in.-thick slices. Sprinkle with salt. Place in a deep dish; cover and let stand for 30 minutes. , Rinse with cold water; drain and dry on paper towels. In a 2-qt. saucepan, heat oil over medium heat Add the tomatoes, garlic, basil and sugar; bring to a boil. Reduce heat and simmer, uncovered, for 45 minutes or until thickened, stirring occasionally. , Season with salt and pepper. Keep warm while preparing eggplant. In a large skillet, heat about 1/4 cup oil; brown eggplant, a quarter at a time, adding more oil as needed. Place on a serving platter one row at a time. Cover with sauce and sprinkle with cheese. Serve warm.

BAKED EGGPLANT AND POTATOES WITH TOMATO SAUCE

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.

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.

BAKED EGGPLANT IN TOMATO SAUCE

Steps:

• Trim the stem and bottom ends of each eggplant and, with a vegetable peeler, shave off ribbons of skin lengthwise, creating a zebra-striped pattern all around. Slice the eggplants crosswise into 1/2-inch-thick rounds. Lightly salt the slices on both sides, using about a tablespoon in all, and layer them in the colander, set in a bowl or the sink. Invert a dinner plate over the piled slices, and weight it with cans or other heavy objects, to press out the vegetable liquid. Let the rounds drain for 30 minutes to an hour, then rinse them, and pat dry with paper towels.
• Meanwhile, arrange a rack in the middle of the oven, and heat to 400°.
• Put the tomato sauce in a bowl, and stir in the olives, sliced peperoncini, capers, and basil. Spread about 1/2 cup of the sauce over the bottom of the baking dish. Lay in half the eggplant slices in a single layer, overlapping a bit if necessary. Drop spoonfuls of tomato sauce, another 1/2 cup total, on top of the eggplant layer, and sprinkle over it half the grated cheese. Lay in the remaining eggplant rounds in an even layer, spoon and spread the remaining sauce over them, and scatter the rest of the cheese all over the top.
• Tent the baking dish with a sheet of heavy aluminum foil, arching it so it doesn't touch the crumb topping, and pressing it against the sides. Set the dish on the baking sheet, place in the oven, and bake for 45 minutes, until the juices are bubbling actively. Remove the foil, and continue baking for another 15 minutes or so, until the cheese topping is golden brown and the eggplant is caramelized on the edges yet tender and easily pierced with the tip of a knife.
• Let the eggplant rest for 20 minutes (to absorb the sauce). Cut portions with a knife, and lift them out with a wide spatula into warm shallow bowls.

BAKED EGGPLANT WITH MUSHROOM-AND-TOMATO SAUCE

Steps:

• Preheat broiler. Arrange the eggplant slices on a baking sheet coated with cooking spray; broil 3 minutes on each side or until lightly browned.
• Preheat oven to 375°.
• Heat a large nonstick skillet coated with cooking spray over medium heat; add onion and next 4 ingredients (onion through mushrooms). Cover and cook 7 minutes or until tender, stirring mixture occasionally. Increase heat to medium-high; uncover and cook for 2 minutes or until liquid evaporates.
• Spread half of mushroom mixture in bottom of a 1 1/2-quart round baking dish coated with cooking spray. Arrange half of eggplant slices over mushroom mixture; sprinkle with 1/8 teaspoon pepper. Top with 1/2 cup tomato sauce and 1/3 cup mozzarella. Spread remaining mushroom mixture over mozzarella; top with remaining eggplant slices. Sprinkle with 1/8 teaspoon pepper; top with remaining tomato sauce.
• Cover and bake at 375° for 1 hour.
• Sprinkle with 1/3 cup mozzarella and Parmesan. Bake, uncovered, 5 minutes or until cheese melts. Let stand 10 minutes.

MAUREEN ABOOD'S EGGPLANT WITH LAMB, TOMATO AND PINE NUTS

Steps:

• Heat broiler and line a baking sheet with foil or parchment.
• Brush both sides of eggplant slices with 2 tablespoons olive oil and sprinkle with 1 teaspoon salt. Arrange slices on prepared baking sheet and broil in batches until they are deep mahogany brown, turning once halfway through, 5 to 7 minutes per side.
• Adjust the oven to 375 degrees with rack positioned in the center.
• In a large skillet, heat 1 tablespoon of the remaining olive oil over medium heat. Add onion and sauté until translucent, but not browned, stirring occasionally, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Add ground lamb or beef, stirring frequently and breaking up meat into very small pieces with the side of a metal spoon. Season with remaining teaspoon salt, cinnamon and pepper. Sauté until meat is just cooked through. Taste and add more salt or pepper, or both, as needed.
• In a medium skillet, melt butter over medium heat. Add pine nuts and reduce heat to medium-low. Stir nuts to coat them with butter and continue stirring constantly until nuts are golden brown, 2 to 4 minutes. Keep a close watch over the nuts; they can burn quickly once they begin to brown. Transfer nuts to a bowl while still warm and salt them lightly.
• Coat a 13-by-9-by-2-inch baking dish with remaining 1 tablespoon of olive oil. Spread 1/2 cup of tomato sauce in the bottom of the dish. Lay 1/3 of the eggplant slices in a single layer over the sauce, covering as much surface area of the bottom of the dish as possible. Spoon half the meat evenly over eggplant. Pour 1/3 of the remaining tomato sauce evenly over meat. Sprinkle with 1/3 of the pine nuts. Layer again with eggplant, meat, tomato sauce and pine nuts. Finish with a layer of eggplant and cover with more tomato sauce, sprinkling top with pine nuts.
• Pour 1 cup warm water around the perimeter of the baking dish. (Sauce will thicken as it bakes.) Cover pan with foil and bake for 90 minutes. Remove foil and top eggplant evenly with mozzarella. Bake for 15 minutes longer, uncovered, or until the cheese is bubbling and golden. Serve eggplant warm, over rice.

BAKED EGGPLANT WITH TOMATO SAUCE AND THREE CHEESES

Steps:

• Preheat oven at 425°F.
• Cut off both ends of the eggplants and cut into 24 slices, about 1-inch thick each.
• Coat 2 sheet pans lightly with spray olive oil and place the eggplant slices on the oiled sheet pans along with the bell pepper halves and spray the vegetables with olive oil.
• Bake in the oven for 25 minutes, turning halfway through the baking.
• Dice the bell peppers and set aside.
• In a medium saucepan, over moderate heat, in 2 tablespoons of the oil cook half the onion until softened.
• Add half the garlic and flour and cook for another minute, stirring constantly.
• Add the milk in 3 additions stirring the sauce until smooth with the each addition.
• Add the cayenne, season with salt and pepper, and cook for another 10 minutes, stirring occasionally and set aside to cool.
• Meanwhile, in another saucepan, over medium heat, cook the remaining onion in 2 tablespoons of the remaining olive oil until softened.
• Add the diced bell pepper and cook for another minute, stirring frequently. Add the remaining garlic, the crushed tomatoes and simmer for 10 minutes.
• Stir in the basil and simmer another 2 minutes, (you will have about 3 1/2 cups tomato sauce), set aside.
• Mix the ricotta cheese with 3 tablespoons of the cooled white sauce along with the parmesan, egg yolk, the remaining cayenne and salt and pepper to taste.
• TO ASSEMBLE:
• Coat the interior of a 2-quart baking dish with half the remaining olive oil. Spread tomato sauce over the bottom of the baking dish. Place half of the eggplant slices in a single layer over the tomato sauce.
• Season lightly with salt and pepper to taste. Place 5 tablespoons of the ricotta mixture on each eggplant slice, and spoon white sauce over ricotta mixture.
• Top with remaining eggplant slices. Season with more salt and pepper and drizzle with remaining olive oil. Spoon remaining tomato sauce over each eggplant slice, and top each one with mozzarella.
• Bake at 375F for 30 minutes.

EGGPLANT TOMATO BAKE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Spray a cookie sheet with non-stick oil spray. Arrange eggplant rounds on the cookie sheet and sprinkle Parmesan over the eggplant. Layer one slice of tomato on top of each eggplant round. Sprinkle with Parmesan cheese.
• Bake for 10 to 15 minutes.

EGGPLANT PARMESAN WITH EASY HOMEMADE SAUCE

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Grease an 8x14-inch baking dish.
• Mix seasoned bread crumbs, 1/4 cup Parmesan cheese, and red pepper flakes in a shallow bowl. Brush eggplant slices with olive oil and press into bread crumb mixture to coat. Lay slices onto a baking sheet and bake in the preheated oven until browned and tender, about 15 minutes. Remove eggplant and reduce oven temperature to 375 degrees F (190 degrees C).
• Whisk tomato paste and water in a saucepan, place over medium heat, and bring to a simmer. Stir in basil, oregano, parsley, garlic, brown sugar, sea salt, and black pepper.
• Place eggplant slices into prepared baking dish, overlapping the slices. Spoon tomato sauce over eggplant and top with mozzarella cheese and 3/4 cup Parmesan cheese.
• Bake in the preheated oven until cheese is melted, about 15 minutes. If desired, broil for 1 to 2 more minutes to give the cheese topping a golden color. Let stand for 5 minutes before serving.