EGGPLANT WITH TOMATO SAUCE
My grandmother brought this recipe from Italy about 125 years ago. It's been passed through the generations and is now being made by my own great-granddaughters! It's a delightful side dish that we serve with a variety of main courses such as pasta with meatballs or baked chicken. I make it every week!
Provided by Taste of Home
Categories Side Dishes
Time 1h10m
Yield 8 servings.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 148 calories, Fat 10g fat (2g saturated fat), Cholesterol 2mg cholesterol, Sodium 525mg sodium, Carbohydrate 15g carbohydrate (9g sugars, Fiber 5g fiber), Protein 4g protein.
BROILED EGGPLANT WITH CHEESE AND TOMATO SAUCE
Provided by Marian Burros
Categories dinner, weekday, casseroles, main course
Time 45m
Yield 3 servings
Number Of Ingredients 11
Steps:
- Wash eggplant and slice off both ends. Slice remaining eggplant into 1/2-inch thick rounds and place on broiler pan close to source of heat. Broil on each side until slices are browned, total broiling time about 10 minutes. Watch very carefully.
- Meanwhile, heat oil in large skillet and saute onion and garlic until onion softens. Add mushrooms and saute minute or two longer. Add parsley, oregano, basil and puree. Cook over low heat 5 minutes or longer, until eggplant is ready. Season with pepper.
- Arrange eggplant slices in shallow ovenproof baking dish. Top with cheese slices and cover with tomato sauce. Wrap and freeze.
- To serve, defrost, bake uncovered, at 450 degrees for 15 to 20 minutes, until sauce is bubbly. Serve over green noodles.
Nutrition Facts : @context http, Calories 352, UnsaturatedFat 8 grams, Carbohydrate 37 grams, Fat 19 grams, Fiber 12 grams, Protein 17 grams, SaturatedFat 8 grams, Sodium 745 milligrams, Sugar 20 grams, TransFat 0 grams
BROILED EGGPLANT, CHEESE AND TOMATO SAUCE WITH GREEN NOODLES
Provided by Marian Burros
Categories dinner, lunch, pastas, appetizer, main course
Time 40m
Yield 3 servings
Number Of Ingredients 12
Steps:
- Bring 3 quarts of water to boil for the noodles. Preheat the broiler.
- Wash the eggplant and slice off and discard both ends. Cut it into slices 1/2-inch thick and place on a broiler pan. Broil on each side until the slices are browned. Total broiling time should be about 10 minutes.
- Cook the noodles according to package directions and drain.
- Meanwhile, heat the oil in a large skillet and saute the garlic and onion until the onion softens. Add the mushrooms and saute 1 or 2 minutes longer. Add parsley, oregano, basil and tomato puree. Cook over low heat 5 minutes or longer, until eggplant is browned. Season with pepper.
- Arrange eggplant slices in a single layer in a shallow ovenproof baking dish. Top with noodles. Cover with cheese slices and tomato sauce. Bake at 450 degrees for 10 minutes to melt cheese and heat the dish through.
Nutrition Facts : @context http, Calories 625, UnsaturatedFat 10 grams, Carbohydrate 87 grams, Fat 22 grams, Fiber 14 grams, Protein 27 grams, SaturatedFat 9 grams, Sodium 760 milligrams, Sugar 21 grams, TransFat 0 grams
BROILED EGGPLANT ROLLS WITH GOAT CHEESE AND TOMATO
Categories Cheese Tomato Vegetable Appetizer Broil Vegetarian Quick & Easy Summer Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 2 as a first course
Number Of Ingredients 6
Steps:
- Working with 4 inner eggplant slices, reserving the remaining slices for another use, rub the salt into both sides of each slice and let the eggplant drain in a colander for 10 minutes. Rinse the eggplant and pat it dry. Brush both sides of each eggplant slice with the oil and on a baking sheet broil the eggplant under a preheated broiler about 3 inches form the heat for 3 to 4 minutes on each side, or until it is golden and tender. Spread the goat cheese on the eggplant, top it with the tomato, and sprinkle the tomato with the parsley. Beginning with a short side roll up the slices.
ROASTED EGGPLANT LASAGNA WITH BROILED TOMATO SAUCE
Categories Pasta Tomato Vegetable Bake Vegetarian Mozzarella Parmesan Ricotta Bon Appétit
Yield Serves 8
Number Of Ingredients 9
Steps:
- Preheat oven to 375°F. Brush baking sheet with olive oil. Place eggplant pieces on paper towels. Sprinkle lightly with salt; let stand 20 minutes. Transfer eggplant to prepared sheet. Toss with 2 tablespoons oil. Roast eggplant until tender, stirring occasionally, about 30 minutes. Set aside. Maintain oven temperature.
- Mix ricotta cheese, 1/2 cup Parmesan, shallots and rosemary in large bowl. Season with salt and pepper.
- Oil 13 x 9 x 2-inch glass baking dish. Spread 1/2 cup tomato sauce in dish. Arrange 3 lasagna noodles crosswise in single layer in dish. Spread half of ricotta mixture over noodles. Arrange half of eggplant over. Sprinkle with salt and pepper. Spoon generous 1 cup sauce over. Arrange half of mozzarella over sauce. Repeat layering 1 more time. Top with 3 lasagna noodles. Spread remaining sauce over. Sprinkle with 3/4 cup Parmesan. Cover tightly with lightly oiled foil. (Can be made 1 day ahead; chill.)
- Bake until noodles are tender and lasagna is heated through, about 45 minutes. Uncover; bake until cheese begins to brown and sauce is bubbling slightly at edges, about 15 minutes longer. Let stand 10 minutes before serving.
BROILED EGGPLANT WITH TOMATO SAUCE
Make and share this Broiled Eggplant With Tomato Sauce recipe from Food.com.
Provided by morgainegeiser
Categories Vegetable
Time 11m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Pare and cut eggplant into 1/2 inch slices.
- Set oven control at broil and/or 550 degrees.
- Place eggplant slices on rack in broiler pan. Brush butter on slices; season with salt and pepper.
- Broil with tops about 3 inches from heat until eggplant is hot and tender. about 6 minutes.
- In a small saucepan, heat tomato sauce and garlic powder, stirring occasionally. Serve on eggplant slices.
Nutrition Facts : Calories 156.2, Fat 6.6, SaturatedFat 3.8, Cholesterol 15.3, Sodium 936.2, Carbohydrate 24.7, Fiber 11.2, Sugar 11.5, Protein 4.5
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