Cheesy Aubergine Recipes

CHEESY AUBERGINE & TOMATO SPAGHETTI

Steps:

• Heat the oven to 200C/180C fan/gas 6 and drizzle 1 tsp oil over a non-stick baking tray. Press the aubergine into the oil, turn and bake for 10 mins. Mix the cheese with the hazelnuts. Turn the aubergine, top with the sage leaves and cheese mix and bake for 10-12 mins until tender.
• Meanwhile, heat the remaining oil in a non-stick frying pan and fry the garlic, carrot, celery and chopped sage for 5 mins, stirring, until just soft. Add the olives, tomato purée, bouillon powder and 200ml water, cover and cook for 5 mins more.
• Cook the spaghetti following pack instructions, then drain, reserving some of the cooking water. Toss with the cooked veg, tomatoes and most of the parsley, loosening with some of the reserved water if needed. Top with the aubergine and remaining parsley.

CHEESE-TOPPED BAKED AUBERGINES

Steps:

• In a small bowl, combine the parsley, half of the basil, the olive oil, and salt. Prepare the aubergines (see instructions, below). Put the aubergines into an ovenproof dish and bake in a preheated oven at 180°C (160°C fan, Gas 4) for 40-50 minutes until they are very tender and soft to the touch. Remove the aubergines from the oven, sprinkle with the Gorgonzola and Cheddar cheeses, and bake for 5 minutes or until the cheese is melted. Serve at once, sprinkled with the remaining basil. PREPARING THE AUBERGINES Cut diagonal slits one-third of the way into each aubergine. Stuff the garlic slivers and then the chopped herb mixture into each slit. 447 calories per serving CREDIT: Mary Berry's Complete Cookbook is published by DK, 7 September 2017, £30.00.

CHEESY EGGPLANT PIZZA RECIPE BY TASTY

Steps:

• Slice the eggplant into ½-inch (1 cm) pieces.
• Salt the slices and leave them to "sweat" for 20 minutes then wipe them off.
• Preheat oven to 350°F (180˚C).
• Slather each slice with olive oil.
• Bake for 25 minutes.
• In a medium bowl, combine all pizza sauce ingredients and stir until homogenous.
• Remove eggplant slices from the oven and pour about 2 tablespoons of the sauce mixture onto each one.
• Sprinkle mozzarella and cheddar on each slice.
• Put the slices back in the oven for 1-2 minutes to melt the cheese.
• Allow to cool before serving.
• Enjoy!

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.

CHEESY AUBERGINE

Steps:

• Preheat oven to 450.
• Spray baking sheet with oil and place eggplant slices on it in a single layer. Spray the tops of the eggplant with oil. Bake until soft when pressed about 15-25 minutes.
• Meanwhile , in a small pot, combine tomato sauce, chiles, onions, cumin, garlic powder and olives. Bring to a simmer, then simmer, uncovered, over medium-low heat for 10 minutes.
• Turn oven down to 350 when eggplant is done.
• Arrange half the eggplant slices in a single layer over the bottom of a shallow 1 1/2 quart baking dish. Spoon half the sauce over eggplant and sprinkle with half the cheese. Repeat layers ending with cheese.
• Bake at 350 until heated through and bubbly (about 30 minutes).
• Top with sour cream if desired.

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.

CHEESY EGGPLANT (AUBERGINE) PESTO STACKS

Steps:

• Pre-heat oven at 375°F, and oil a shallow baking pan.
• Cut the eggplant crosswise into 12 1/3 inch thick slices, discarding the ends.
• Arrange in one layer on paper towels.
• Sprinkle both sides of slices evenly with salt and cover with another layer of paper towels.
• Let eggplant stand 30 minutes.
• Rinse salt off, and pat dry with paper toweling.
• Arrange 4 eggplant slices in one layer in pan and spread each slice evenly with 1 teaspoon pesto.
• Sprinkle 2 tablespoons mozzarella evenly over pesto on each slice.
• Continue to layer remaining eggplant slices, pesto, and mozzarella in the same way.
• Sprinkle 1 Tablespoon parmesan or romano evenly over each stack and bake in middle of oven until eggplant is tender, 20 to 25 minutes.

CHEESY EGGPLANT (AUBERGINE) - ORZO CASSEROLE

Steps:

• Preheat oven to 350 degrees F.
• Cook orzo according to package instructions.
• Heat oil in a large skillet, preferable non-stick, over medium high heat.
• Add eggplant and next 3 ingredients, cooking for 5 minutes.
• Add diced tomato and cook 2 minutes.
• Add sundried tomatoes, orzo and next 3 ingredients; stir well.
• Spoon orzo mixture into a 13x9 inch baking dish.
• Combine breadcrumbs, cheese and pinenuts, sprinkling over orzo mixture.
• Cover and bake for 30 minutes or until thoroughly heated.
• Uncover and bak 10 more minutes or until lightly browned.

CHEESY EGGPLANT (AUBERGINE) CASSEROLE

Steps:

• Coat a large skillet with nonstick cooking spray.
• Add the onion and garlic to the skillet and sauté over low heat until onion is tender, about 6 minutes.
• Stir in undrained whole tomatoes, tomato paste, parsley, oregano, basil and salt and pepper to taste.
• Bring mixture to a boil; reduce heat and let simmer, uncovered, for 40 to 50 minutes, stirring occasionally.
• Arrange eggplant slices on a steamer rack, place in a large pot to which 1 inch of water has been added, and steam for about 5 minutes until eggplant is tender.
• Do not overcook.
• Combine the mozzarella and cottage cheeses together and set aside.
• Coat a 13x9 inch baking pan with nonstick cooking spray and place a layer of eggplant in the pan.
• Top eggplant with some of the sauce mixture and some of the cheese mixture and sprinkle with parmesan cheese.
• Repeat the steps in layers until all the ingredients are used.
• Bake at 350 degree oven for 30 to 35 minutes and serve hot.

CHEESY FRIED EGGPLANT (AUBERGINE)

Steps:

• Peel eggplant, and cut lengthwise into eight 1/4-inch slices.
• Sprinkle both sides of slices with salt; allow to sit 30 minutes.
• Rinse eggplant slices and pat both sides dry.
• Combine breadcrumbs and 1/4 teaspoons salt.
• Place slice of cheese between 2 slices of eggplant, trimming cheese to fit.
• Dip eggplant-cheese sandwich in egg, and dredge in breadcrumb mixture.
• Fry in hot oil until golden brown, cooking a few slices at a time.
• Cut French bread into 5 to 6-inch portions (to fit length of eggplant).
• Split in half lengthwise; toast.
• Place lettuce and tomato on 4 slices of French bread; top with eggplant and remaining bread slices.
• Yield: 4 servings.
• Note: Fried eggplant slices may be served as a side dish or quartered and served as an appetizer with commercial (or homemade!) pizza sauce.