Cheesy Aubergine Tomato Spaghetti Recipes

AUBERGINE SPAGHETTI

Steps:

• Cut the aubergines into chunky cubes, sprinkle them with some salt and let them sit for 20 minutes. Dry them off with kitchen paper, pressing lightly.
• Saute: Peel the garlic cloves, smash them slightly but leave them whole. Heat the olive oil in a wide non-stick pan and add the garlic cloves. Turn the heat to low and fry the garlic, stirring often, until it starts to sizzle and smell. Don't let it burn.
• Add the aubergines, stir to coat them in oil, and cook on medium heat until translucent and soft.
• Simmer: Add the chopped tomatoes, herbs, and stock. Bring everything to a boil, cover the pan leaving a crack open and let cook for about 20 minutes until the liquid has evaporated and the aubergines are very soft. If there is too much liquid left in the pan by the time the aubergines are soft, just take away the lid and let the sauce bubble for a little while longer.
• Cook pasta: While the sauce is cooking, start cooking the spaghetti.
• Mix: Mash the aubergines with a fork, add the sliced basil leaves, season to taste, and mix with the spaghetti. Serve with some grated Parmesan if desired.

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.

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 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 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.