Eggplant Aubergine Manicotti Recipes

ITALIAN EGGPLANT (AUBERGINE) TOFU BAKE

Italian Eggplant (Aubergine) Tofu Bake image

I got this from a fellow Chef, Jen in CA. Excellent dish! Makes a super main dish for 4 or a side for 8.

Provided by Diana Adcock

Categories Soy/Tofu

Time 55m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1 medium onion
4 garlic cloves
2 teaspoons oil
1 eggplant, peeled and diced in 1/4 inch cubes
1 (8 ounce) can tomato paste
1/4 cup water
2 teaspoons vegetable bouillon granules
3/4 teaspoon italian seasoning
1/4 teaspoon garlic powder
1 lb tofu, mashed well with a fork
3 eggs
1 cup grated parmesan cheese

Steps:

Preheat oven to 350 degrees.
Saute onion and garlic in oil in a large oven proof skillet over medium heat.
Add eggplant, tomato sauce, water, bouillon, Italian seasoning, and garlic powder.
Bring to a boil.
Reduce heat and simmer, covered, for 10 minutes.
While eggplant is simmering mix tofu and eggs.
When the eggplant has simmered for 10 minutes, stir in the tofu mixture.
Sprinkle with grated parmesan cheese.
Bake 35 minutes.

Nutrition Facts : Calories 344.7, Fat 17.9, SaturatedFat 6.5, Cholesterol 180.6, Sodium 899.5, Carbohydrate 24.6, Fiber 7.2, Sugar 12.2, Protein 26.1

MANICOTTI WITH EGGPLANT SAUCE

Manicotti with Eggplant Sauce image

This Italian-style dish from Barbara Nowakowski of North Tonawanda, New York has a hearty spinach and cheese filling and a well-seasoned tomato-eggplant sauce. Since the recipe calls for reduced-fat ricotta and mozzarella cheeses, it will fill you up, not out!

Provided by Taste of Home

Categories Dinner

Time 50m

Yield 6 servings.

Number Of Ingredients 14

Ingredients

1 small eggplant, peeled and coarsely chopped
1/2 cup chopped onion
2 garlic cloves, minced
1/2 teaspoon dried tarragon
1/4 teaspoon dried thyme
1 can (14-1/2 ounces) no-salt-added diced tomatoes, undrained
1 can (8 ounces) no-salt-added tomato sauce
1 package (10 ounces) frozen chopped spinach, thawed and well drained
1 cup reduced-fat ricotta cheese
1 cup shredded part-skim mozzarella cheese, divided
1/2 cup egg substitute
1/4 cup grated Parmesan cheese
2 tablespoons minced fresh parsley
6 manicotti shells, cooked, rinsed and drained

Steps:

In a large skillet coated with cooking spray, cook and stir the eggplant, onion, garlic, tarragon and thyme until vegetables are tender. Add tomatoes and tomato sauce; bring to a boil. Reduce heat; simmer, uncovered, for 3-4 minutes. Set aside., In a large bowl, combine the spinach, ricotta, 1/2 cup mozzarella, egg substitute, Parmesan and parsley; mix well. Stuff into manicotti shells. , Place in an 11x7-in. baking dish coated with cooking spray. Spoon eggplant sauce over manicotti; sprinkle with remaining mozzarella. Cover and bake at 350° for 25-30 minutes or until heated through.

Nutrition Facts : Calories 252 calories, Fat 8g fat (5g saturated fat), Cholesterol 26mg cholesterol, Sodium 314mg sodium, Carbohydrate 29g carbohydrate (0 sugars, Fiber 6g fiber), Protein 18g protein. Diabetic Exchanges

EGGPLANT (AUBERGINE) CASSEROLE

Eggplant (Aubergine) Casserole image

Make and share this Eggplant (Aubergine) Casserole recipe from Food.com.

Provided by KJ1036

Categories Cheese

Time 1h5m

Yield 4-6 serving(s)

Number Of Ingredients 9

Ingredients

2 cups eggplants, cubed
1 onion, sliced
1 tablespoon olive oil
3 tablespoons margarine
fresh ground pepper
125 g shredded cheddar cheese
1 cup milk
1 cup cracker crumb
2 eggs, beaten

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.

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