Cheesy Italian Eggplant Delight Recipes

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CHEESY BAKED EGGPLANT



Cheesy Baked Eggplant image

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

1 eggplant, sliced into 1/2 inch rounds
2 tablespoons olive oil, or as needed
1 tablespoon garlic powder, or to taste
2 tablespoons olive oil
1 small onion, chopped
3 cloves garlic, chopped
2 small tomatoes, chopped
1 (10 ounce) package fresh spinach leaves
½ cup ricotta cheese
¾ cup shredded mozzarella cheese, divided
¾ cup grated Parmesan cheese, divided
¾ cup tomato pasta sauce
2 teaspoons Italian seasoning

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

CHEESY ITALIAN EGGPLANT DELIGHT



Cheesy Italian Eggplant Delight image

Make and share this Cheesy Italian Eggplant Delight recipe from Food.com.

Provided by Kelly Grennan

Categories     Vegetable

Time 50m

Yield 2 , 2 serving(s)

Number Of Ingredients 8

1 lb eggplant, thinly sliced
salt and pepper
1 cup tomato sauce
3 medium tomatoes, thinly sliced
2 tablespoons dried basil
2 tablespoons dried Italian seasoning
1 cup fat-free ricotta cheese
1/2 cup low mositure part-skim mozzarella cheese, shredded

Steps:

  • Preheat over to 400.
  • Season eggplant with salt and pepper, and roast for 15 minutes, covering the bottom of a cooking spray-coated glass dish with slices.
  • Layer with half the sauce and half the tomatoes. Sprinkle with 1 tablespoon each of basil and italian seasoning, salt and pepper to taste.
  • Top with half the ricotta and half the mazzarella. Repeat layers.
  • Bake for 20 minutes, heating to broil until cheese is golden.

CHEESY EGGPLANT PIZZA



Cheesy Eggplant Pizza image

A delicious vegetarian substitute for pizza, using eggplant as the crust and a delicious sun-dried tomato sauce. The topping choices are endless! Serve with a side salad.

Provided by MUTHERMCREE

Time 1h50m

Yield 4

Number Of Ingredients 14

½ cup sun-dried tomatoes (not oil-packed)
½ cup water
1 teaspoon oil, or as needed
1 large egg
2 tablespoons water
1 medium eggplant, sliced into 1-inch rounds
2 cups bread crumbs
2 tablespoons butter
½ large onion, sliced
1 tablespoon molasses
3 leaves fresh basil, chopped
1 cup crumbled goat cheese
1 cup shredded mozzarella cheese
1 medium tomato, sliced

Steps:

  • Combine sun-dried tomatoes and 1/2 cup water in a bowl; soak for 1 hour. Drain and process tomatoes in a food processor until desired texture for sauce.
  • Preheat the oven to 350 degrees F (175 degrees C). Lightly oil a baking sheet.
  • Whisk egg and 2 tablespoons water in a bowl. Dip eggplant rounds in egg mixture, then in bread crumbs to coat; place on the prepared baking sheet.
  • Bake in the preheated oven for 20 minutes, flipping halfway through.
  • While the eggplant is baking, melt butter in a frying pan over low heat. Add onions and cook until golden, 5 to 7 minutes. Stir in molasses and remove from the heat.
  • Remove eggplant from the oven. Spread sun-dried tomato sauce on eggplant rounds and sprinkle with basil. Top with goat cheese, mozzarella cheese, tomato slices, and caramelized onion.
  • Return to the oven and bake for 10 to 15 more minutes.

Nutrition Facts : Calories 569.2 calories, Carbohydrate 58.9 g, Cholesterol 107.5 mg, Fat 26.5 g, Fiber 8.6 g, Protein 26.1 g, SaturatedFat 15 g, Sodium 958.2 mg, Sugar 14.8 g

CHEESY STUFFED EGGPLANT RECIPE BY TASTY



Cheesy Stuffed Eggplant Recipe by Tasty image

Here's what you need: large eggplants, olive oil, kosher salt, freshly ground black pepper, olive oil, small yellow onion, garlic cloves, fresh thyme leaf, baby bella mushroom, farro, dry white wine, vegetable stock, unsalted butter, grated parmesan cheese, kosher salt, freshly ground black pepper, green sweet peas, cherry tomato, fresh parsley, grated parmesan cheese, fresh mozzarella cheese, olive oil, kosher salt, black pepper, fresh parsley

Provided by Tayo Ola

Categories     Dinner

Yield 4 servings

Number Of Ingredients 25

2 large eggplants
¼ cup olive oil
2 teaspoons kosher salt
2 teaspoons freshly ground black pepper
⅓ cup olive oil
1 small yellow onion, finely chopped
4 garlic cloves, minced
2 tablespoons fresh thyme leaf
2 ½ cups baby bella mushroom, sliced
1 ½ cups farro
⅓ cup dry white wine
3 cups vegetable stock
3 tablespoons unsalted butter
¾ cup grated parmesan cheese
1 ½ tablespoons kosher salt
1 ½ teaspoons freshly ground black pepper
⅓ cup green sweet peas
½ cup cherry tomato, halved
3 tablespoons fresh parsley, finely chopped
2 tablespoons grated parmesan cheese
8 slices fresh mozzarella cheese
olive oil, drizzle
kosher salt, to taste
black pepper, to taste
1 tablespoon fresh parsley, roughly chopped

Steps:

  • Roast the eggplant: Preheat the oven to 400°F (200°C). Line a large baking sheet with foil.
  • Cut the eggplants in half lengthwise and place on the prepared baking sheet cut-side up. Drizzle with the olive oil and season with the salt and pepper.
  • Roast the eggplant for 30-40 minutes, until tender.
  • Meanwhile, make the farro risotto: Heat the olive oil in a medium saucepan over medium heat. Add the onion and sauté until translucent, about 8 minutes. Add the garlic and thyme and cook, stirring, for 2 minutes, until soft. Add the mushrooms and cook until soft, about 3 minutes. Stir in the farro, allowing the oil to coat each grain, and cook for 1 minute, until grains are lightly toasted.
  • Pour in white wine and stir until it evaporates completely, 1 minute. Add 1 cup of the vegetable stock at a time and cook until the liquid begins to reduce before adding more, stirring occasionally, about 30 minutes total. The farro should be cooked through and creamy.
  • Turn off the heat and stir in the butter, Parmesan, salt, and pepper until melted and well combined.
  • Gently fold in the sweet peas and cherry tomatoes, then the parsley.
  • Remove the eggplant from the oven and turn the broiler on high. Scoop out ¼ cup of flesh from each half and discard.
  • Fill the eggplant halves with the farro risotto, dividing evenly. Sprinkle with the Parmesan cheese, then lay 2-3 slices of fresh mozzarella cheese on top. Drizzle with a bit of olive oil and sprinkle with salt and pepper.
  • Broil the eggplant for 7-10 minutes, until the mozzarella is golden brown. Garnish with the parsley and serve warm.
  • Enjoy!

MY FITNESS CHEESY ITALIAN EGGPLANT CASSEROLE



My Fitness Cheesy Italian Eggplant Casserole image

Make and share this My Fitness Cheesy Italian Eggplant Casserole recipe from Food.com.

Provided by Diane

Categories     Easy

Time 7h20m

Yield 6 serving(s)

Number Of Ingredients 9

1 ounce parmesan cheese, grated
1 cup reduced-fat ricotta cheese
1 cup low fat cottage cheese
3 garlic cloves, peeled
1 egg
1/2 cup packed fresh basil leaf, plus additional basil leaves for garnish
1/4 teaspoon ground black pepper
3 cups marinara sauce
1 large eggplant

Steps:

  • In a food processor, process cheeses, garlic, egg, ½ cup basil and pepper until combined and smooth.
  • Mist a 5- to 6-qt slow cooker with cooking spray. Spread a thin layer of marinara (about 1/3 cup) over bottom of slow cooker. Arrange one-third of eggplant slices over sauce, overlapping edges. Spread half of cheese mixture over eggplant and then spoon one-third of remaining marinara evenly over top. Repeat with another one-third of eggplant, half of cheese mixture and one-third of sauce, and finish with remaining one-third of eggplant and sauce.
  • Cover and cook on low for 6 to 8 hours. (TIP: If casserole is still watery, cook on high, uncovered, for an additional 10 minutes.) Garnish with additional basil.

Nutrition Facts : Calories 201.7, Fat 6.7, SaturatedFat 2.4, Cholesterol 41.5, Sodium 737.6, Carbohydrate 25.2, Fiber 6.6, Sugar 15, Protein 10.8

SIZZLING CHEESY ITALIAN EGGPLANT - CASSIES



Sizzling Cheesy Italian Eggplant - Cassies image

This dish is so easy, yet very tasty and satisfying..this would make a great appetizer for your next party...or a light snack. My family loved it...I hope you do as well...:) My photos

Provided by Cassie *

Categories     Other Snacks

Time 1h

Number Of Ingredients 8

1 medium eggplant- sliced into 1/4 - 1/2 inch thick pieces
olive oil for drizzling
fresh basil leaves - chopped
fresh mozzarella sliced
kosher salt & pepper
italian seasoning
favorite marinara or spaghetti sauce
Parmesan for sprinkling

Steps:

  • 1. Spray a sheet pan with cooking spray or could grease with olive oil. Preheat oven to 350 degree F. Place as many slices of eggplant that will fit - or as many as you need. Sprinkle with salt, pepper and Italian seasoning.
  • 2. Drizzle with olive oil. Bake for 30 minutes, then turn each slice to the other side and season- drizzle again with olive oil. Bake another 15 - 20 minutes or until tender.
  • 3. Turn oven to broiler. Remove eggplant and sprinkle each slice with fresh basil, evenly.
  • 4. Add a slice of fresh cheese to each eggplant round. Sprinkle with Italian seasoning and broil until golden.
  • 5. Plate and sprinkle with a little more kosher salt, fresh Parmesan cheese & serve with a side of warm marinara... Delicious!

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