CHEESY EGGPLANT BAKE
This cheesy eggplant bake is a really easy and non-fiddly version of a classic eggplant parmesan, with roasted aubergines, rich tomato sauce, and gooey cheese.
Provided by Becca Heyes
Categories Light lunch Main meals Side Dish
Time 1h15m
Number Of Ingredients 6
Steps:
- Cut the eggplants into 1cm slices. Lay them in a single layer on a baking tray, and spray each side lightly with oil. Roast at 190°C (Gas Mark 5 / 375°F) for around 30 minutes, turning them over halfway. They should be fairly soft but not overly crispy.
- Add a spoonful of tomato sauce to the bottom of a baking dish (mine was a 6 inch circle, but anything similar will be fine), and spread it around. Layer up the slices of roasted eggplant, the grated cheddar and the fresh mozzarella with the remaining tomato sauce. I made 3 layers of each in total, but it doesn't really matter. Top the dish with any remaining cheese, and the breadcrumbs.
- Return to the oven for a further 30 minutes, until the topping is golden brown and crispy, and the sauce is bubbling around the edges.
Nutrition Facts : ServingSize 1 portion, Calories 492 kcal, Carbohydrate 46.8 g, Protein 22.2 g, Fat 26.1 g, SaturatedFat 11.3 g, Cholesterol 49 mg, Sodium 955 mg, Fiber 22.5 g, Sugar 22.9 g
TOMATO-EGGPLANT (AUBERGINE) CASSEROLE
Make and share this Tomato-Eggplant (Aubergine) Casserole recipe from Food.com.
Provided by Charlotte J
Categories Vegetable
Time 45m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Slice eggplant, peel and put into boiling salted water immediately.
- Boil about 10 minutes until tender.
- Drain and return to pan and mash.
- Blend in butter, eggs, pepper, onion, oregano and cracker crumbs.
- Add the grated cheese.
- Pour into buttered casserole and cover with the tomato slices.
- Sprinkle top with additional cheese.
- Bake at 375 degrees until lightly browned on top.
Nutrition Facts : Calories 265.9, Fat 13.6, SaturatedFat 7.5, Cholesterol 135.8, Sodium 173.9, Carbohydrate 26.9, Fiber 5.6, Sugar 4.4, Protein 10.4
BAKED EGGPLANT
Great baked vegetable side dish with slices of eggplant and tomato seasoned with oregano and Parmesan cheese.
Provided by JEZZI16
Categories Side Dish Vegetables Tomatoes
Time 45m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Prepare a baking dish with non-stick play.
- Arrange eggplant and tomato slices into the bottom of the prepared baking dish. Drizzle olive oil over the vegetables; season with oregano, salt, and pepper. Sprinkle Parmesan cheese over the entire mixture.
- Bake in preheated oven until the cheese is beginning to brown, about 30 minutes. Switch oven broiler to high; continue baking until completely browned, about 5 minutes.
Nutrition Facts : Calories 53.9 calories, Carbohydrate 3.2 g, Cholesterol 3.9 mg, Fat 3.7 g, Fiber 1 g, Protein 2.4 g, SaturatedFat 1.1 g, Sodium 71.7 mg, Sugar 2 g
EGGPLANT (AUBERGINE) CASSEROLE
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
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.
TOMATO EGGPLANT BAKE
Cheesy and delicious, this casserole features a crisp crumb topping. It's a good meatless entree for a summer-time meal.-Faye Wortman, Evansville, Indiana
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Place eggplant slices in a colander over a plate; sprinkle with salt and toss. Let stand 30 minutes. Rinse and drain well. , Preheat oven to 450°. Layer eggplant, tomato and onion in a lightly greased 13x9-in. baking dish. Drizzle with 4 tablespoons butter; sprinkle with basil. Cover and bake 20 minutes. , Toss bread crumbs and remaining butter. Arrange mozzarella cheese over vegetables; sprinkle with crumb mixture and Parmesan cheese. Bake, uncovered, for 10 minutes or until cheese is bubbly.
Nutrition Facts : Calories 245 calories, Fat 18g fat (11g saturated fat), Cholesterol 49mg cholesterol, Sodium 318mg sodium, Carbohydrate 15g carbohydrate (5g sugars, Fiber 4g fiber), Protein 8g protein.
EGGPLANT (AUBERGINE) AND CHEESE CASSEROLE
When I first made this, my husband and kids ate it right up. They had no idea it was eggplant. It's a nice change-of-pace side dish.
Provided by Parsley
Categories Cheese
Time 45m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 325°F
- Spray a 9-inch baking dish with nonstick cooking spray.
- In a large saucepan over medium heat, boil the 4 cups salted water.
- Add eggplant (and onion, if using it) and continue to boil for 3 minutes; drain.
- In a mixing bowl, combine eggplant, croutons, and half of the cheese.
- Spoon into baking dish.
- In another mixing bowl, combine milk, flour, salt, pepper, and oregano; pour over eggplant mixture in baking dish.
- Top with remaining cheese and drizzle with melted butter.
- Cover and bake at 325F for 20 minutes.
- Uncover and bake for additional 5-7 minutes to melt and brown cheese.
EGGPLANT AND TOMATO CASSEROLE
This is a delicious, easy-to-make, vegetarian casserole! Eggplant, tomato and onion are layered and seasoned with a splash of balsamic vinegar before being topped off with bread crumbs. There are a million variations and additions that you can make to this recipe! Be creative!
Provided by LPATTERSON1978
Categories Side Dish Casseroles
Time 50m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Season the eggplant slices with salt, and let stand for about 10 minutes. Drain off liquid.
- Heat 3 tablespoons of olive oil in a large skillet over medium-high heat. Quickly brown the eggplant slices on each side.
- Place a layer of the eggplant slices in an 8 inch square baking dish or casserole dish. Place some tomato slices over the eggplant, and then a few slices of onion. Repeat layers until you run out of eggplant. Pour balsamic vinegar over everything. In a small bowl, stir together the bread crumbs and remaining olive oil. Season with salt and pepper. Spread in a layer over the vegetables.
- Bake for 25 to 30 minutes in the preheated oven, until the top is golden brown and the eggplant is tender.
Nutrition Facts : Calories 328.6 calories, Carbohydrate 36.1 g, Fat 18.8 g, Fiber 6.2 g, Protein 6.3 g, SaturatedFat 2.7 g, Sodium 212.6 mg, Sugar 12.3 g
EGGPLANT (AUBERGINE) TOMATO AND CHEESE BAKE
Make and share this Eggplant (Aubergine) Tomato and Cheese Bake recipe from Food.com.
Provided by Gretchen Lauro
Categories Vegetable
Time 1h25m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Dip eggplant in flour, then egg and then in bread crumbs.
- Heat 1/4 inch oil in skillet and cook eggplant in batches, until golden brown on both sides.
- Place cooked eggplants on paper towels to drain and season with salt and pepper.
- In bottom of baking dish alternate layers of tomatoes and eggplant, salt and pepper, grated Parmesan cheese and Mozzarella slices, ending with Mozzarella on top.
- Bake in pre heated oven 350F degrees uncovered, for 60 minute.
Nutrition Facts : Calories 767, Fat 49, SaturatedFat 15.5, Cholesterol 114.5, Sodium 1329.9, Carbohydrate 53.1, Fiber 8.6, Sugar 9.9, Protein 30.9
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