MEDITERRANEAN LAYERED BAKE
Mediterranean Layered Bake - delicious layers of potato, tomatoes, aubergine, peppers and courgette topped with a cheesy white bechamel style sauce.
Provided by Siobhan (Slimming Eats)
Categories Main
Time 1h50m
Number Of Ingredients 22
Steps:
- Add the sliced potatoes to a large saucepan with water and parboil (they should still be firm in the centre, but slightly softened on outside). Drain and set aside.
- Add the olive oil to a frying pan over a medium high heat, once hot, add the onion and fry for a couple of minutes until softened
- Add the peppers and garlic and fry for a further couple of minutes.
- Add the chopped tomatoes, tomato paste (puree), stock, balsamic vinegar, oregano, fresh basil and crushed fennel seeds.
- Bring to a boil and then reduce heat, and allow to gently bubble for 15-20 minutes until sauce reduces down and thickens (it's important to let the sauce reduce down and thicken otherwise it will be too watery).
- Taste sauce and season as needed with salt and black pepper.
- Set aside.
- Wipe the frying pan clean, spray with olive oil spray and place over medium heat, add the courgette and aubergine in batches until lightly browned on all sides and softened, seasoning with a little salt and black pepper as you do.
- Then you can begin the layering.
- Add half the tomato sauce to the bottom of the baking tray.
- Then add half the courgette and half the aubergine.
- Add half the potato slices in a then layer, slightly overlapping each other as you do.
- Then add the remaining tomato sauce, another layer of aubergine and courgette and then the final layer of potatoes.
- Preheat oven to 200c/fan 180c/400f or gas mark 6
- Add the milk to a saucepan, stir the cornstarch with a couple of tablespoon of water to make a slurry, add this into the milk, slowly heating until it starts to thicken. As it starts to thicken, stir in 30g of the parmesan until melted into the sauce.
- Pour the sauce over the potatoes, spreading out so it covers evenly with a spatula
- Top with the remaining parmesan and mozzarella.
- Cover with foil (it's important you use a deep enough tray so that the cheese doesn't touch the foil when covered)
- Place in the oven and bake for 30 minutes, remove foil and continue to bake for another 20-30 minutes until the top is lovely and golden.
- Sprinkle with some fresh chopped parsley
- Serve and enjoy!!
Nutrition Facts : Calories 365 calories, Carbohydrate 47.1 grams carbohydrates, Fat 11.7 grams fat, Fiber 8.5 grams fiber, Protein 19.9 grams protein, SaturatedFat 5.8 grams saturated fat, ServingSize 1, Sugar 14.9 grams sugar
MOUSSAKA: EGGPLANT CASSEROLE
Greek Moussaka is an eggplant casserole with layers of roasted eggplant and spiced meat sauce, topped with creamy bechamel sauce. Once baked, be sure to allow the moussaka a few minutes to rest before cutting through, the casserole needs to settle so it does not fall apart when you slice into it. More tips in the post and recipe notes.
Provided by Suzy Karadsheh
Categories Entree
Number Of Ingredients 21
Steps:
- Salt the eggplant. Spread the eggplant slices in one layer and sprinkle with salt. Let set for 30 minutes to "sweat out" its bitterness.
- Turn the broiler of your oven on.
- Prepare a large sheet pan or two and brush with extra virgin olive oil. Pat the eggplant slices dry, removing excess salt, and assemble in one layer on the prepared pan. Brush generously with olive oil.
- Place the sheet pan about 6 inches away from the broiler. Broil the eggplant briefly, turning over so that both sides are softened and golden brown (do not worry if parts of the eggplant are slightly charred, but watch carefully so it doesn't burn). Remove from the oven and set aside.
- Prepare the meat sauce. Heat 2 tablespoons olive oil in a skillet. Cook the onions on medium heat until they turn slightly golden brown, stirring regularly (about 5 minutes). Now add the ground lamb. Cook the lamb until fully browned, tossing regularly. Drain the lamb from any excess fat and return to the skillet. Add the dried oregano, cinnamon, pepper, nutmeg, and hot paprika. Stir to coat the meat with the spices. Add the wine and boil for 1 minute to reduce. Stir in the canned tomatoes, sugar, and broth. Simmer over medium-low heat for 20 to 30 minutes.
- Meanwhile, heat the oven to 350 degrees F and work on the bechamel.
- Make the bechamel. In a large saucepan, heat the olive oil over medium-high heat until shimmering but not smoking. Stir in the flour, salt, and pepper. Cook until golden (if needed, added a little more olive oil). Gradually add the warmed milk, whisking continuously. Continue to cook, stirring occasionally, over medium heat for 5 to 7 minutes. Add the nutmeg. In a small bowl, whisk a small amount of the hot bechamel mixture with the 2 eggs. Then return all to the pan and stir into the bechamel mixture. Continue to stir or whisk the mixture bringing to a gentle boil for just 2 more minutes. Taste and adjust the seasoning. Remove from the heat and allow to cool and thicken a little more. (You should have a creamy, thick and smooth bechamel sauce.)
- Assemble the moussaka. When ready, lightly oil a 9 ½" x 13" oven-safe baking dish. Layer half the eggplant slices on the bottom. Add the meat sauce and spread well. Add the remaining eggplant slices. Pour the bechamel on top and spread to cover all the eggplant, then sprinkle with the bread crumbs.
- Bake. Bake the moussaka casserole on the center rack of the heated oven for 45 minutes. If you need to, transfer the baking pan to the top rack and broil briefly so that the top of the moussaka gains a nice golden brown color (watch carefully).
- Remove from the heat and let the casserole sit for 10 minutes before cutting through into squares to serve. Enjoy!
Nutrition Facts : Calories 309.9 kcal, Sodium 259.4 mg, Fat 20 g, SaturatedFat 6.4 g, TransFat 0.1 g, Carbohydrate 19.4 g, Fiber 3.5 g, Protein 12.3 g, Cholesterol 61.2 mg, UnsaturatedFat 10.5 g, ServingSize 1 serving
LAYERED AUBERGINE & LENTIL BAKE
Puy lentils bulk out this low-calorie vegetarian bake with mozzarella cheese, tomato and basil sauce and roasted aubergines
Provided by Good Food team
Categories Dinner
Time 1h
Number Of Ingredients 9
Steps:
- Heat oven to 220C/200C fan/gas 7. Brush both sides of the aubergine slices with 2 tbsp of the oil, lay on baking sheets, season and bake for 15-20 mins until tender, turning once. Cook the lentils following pack instructions.
- Heat the remaining oil in a large frying pan. Tip in the onions and garlic and cook until soft. Stir though the squash and the tomatoes, plus ½ can of water. Simmer for 10-15 mins until the sauce has thickened. Stir in the lentils, basil and seasoning.
- Spoon a layer of lentils into a small baking dish. Top with aubergine slices and repeat, finishing with a layer of aubergine. Scatter with mozzarella and bake for a further 15 mins until the cheese is golden and bubbling.
Nutrition Facts : Calories 359 calories, Fat 16 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 14 grams sugar, Fiber 10 grams fiber, Protein 19 grams protein, Sodium 0.4 milligram of sodium
LAYERED MEDITERRANEAN MOZZARELLA EGGPLANT (AUBERGINE) BAKE
If anyone is searching for an absolute fantastic eggplant recipe, then this is one you will have to try! To save time combine the bread crumb mixture, and fry the onion and garlic ahead of time or even a day ahead. I would suggest to double this recipe, otherwise you might tend to eat the whole casserole yourself LOL... it is that good!
Provided by Kittencalrecipezazz
Categories Cheese
Time 1h
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Prepare a cookie sheet and coat with non-stick cooking spray (you might need two sheets for the eggplant slices).
- In a bowl mix bread crumbs with about 1-1/2 teaspoons seasoning salt, pepper 1 teaspoon garlic powder and 4 tablespoons Parmesan cheese).
- In a shallow baking dish or bowl dip the eggplant slices in the egg whites and then coat in the seasoned bread crumb mixture.
- Place the eggplant slices on prepared baking sheet/s and spray the eggplant slices liberally with cooking spray; set aside.
- In a medium frypan heat the olive oil over medium heat.
- Add in onion and garlic; cook until softened.
- Add in oregano, 1 teaspoon salt or seasoning salt and pepper; cook for 1 minute.
- Increase heat to high and add in the chopped tomatoes; cook until thickened (about 10-12 minutes) then remove from heat, add/mix in basil (if you are using dry basil add in with the oregano),.
- Set oven to broil and broil the eggplant slices one pan at a time for 3-5 minutes (per side) until brown.
- Set oven to 400 degrees.
- Layer the eggplant slices in a greased 1-1/2 - 2-quart baking dish.
- Top with the tomato/onion mixture.
- Then top the slices with mozzarella cheese and remaining 1/3 cup Parmesan cheese.
- Bake uncovered until cheese is bubbly, about 15 minutes.
- Delicious!
Nutrition Facts : Calories 665.8, Fat 29.1, SaturatedFat 11.1, Cholesterol 51.6, Sodium 948.4, Carbohydrate 73.5, Fiber 17.4, Sugar 19.8, Protein 32.4
EGGPLANT (AUBERGINE) MOZZARELLA BAKE
Make and share this Eggplant (Aubergine) Mozzarella Bake recipe from Food.com.
Provided by tehparrot
Categories Peppers
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Preheat the oven to 400F and place the eggplant slices on a lightly-greased baking sheet.
- Bake the eggplant 8-10 minutes on each side, depending on how thinly sliced they are.
- While the eggplant is baking, combine the zucchini, onion, tomato, portobello mushroom, and bell pepper in a lightly oiled large frying pan.
- Cook for a few minutes until soft.
- Pour the tomato sauce over the vegetables, and add the garlic, cilantro, Italian seasoning, red cayenne pepper, and salt and pepper (as much to your liking).
- Simmer covered on low for a few minutes to let the flavors mix.
- Pour a thin layer of the tomato sauce mixture in a medium sized (6 x 9 in) greased caserole dish, and layer eggplant over the top.
- Pour about half the tomato sauce over the eggplant, and finish the layer with half the mozzarella and parmesan cheeses.
- Repeat with another layer of eggplant, sauce, and cheese.
- Bake the casserole at 400F for 30 minutes.
Nutrition Facts : Calories 100.7, Fat 1.9, SaturatedFat 0.8, Cholesterol 3.7, Sodium 445.4, Carbohydrate 19.3, Fiber 8.3, Sugar 8.9, Protein 5.2
EASY RICOTTA EGGPLANT MOZZARELLA MARINARA BAKE
This is a recipe that I really do not measure, although I do start with 2 medium eggplants, this is pretty much a recipe that really does not require any measuring you can really put on as much as you wish, I have given the amounts as I think are closest to the amounts that I use when I make this recipe... if you love eggplant as much as we do you will really enjoy this dish. To save time you can bread the eggplants and then place them on a sheet and refrigerate to finish later. Make certain that you have a large cookie or baking sheet to bake them on. You can use purchased or homemade marinara sauce for this, I use my own recipe#136292 . This can be served as a main dish or as a side dish. I can assure you once you make this dish you will make it on a regular basis, it is so good!
Provided by Kittencalrecipezazz
Categories Cheese
Time 45m
Yield 8 eggplant slices
Number Of Ingredients 11
Steps:
- Set oven to 350 degrees.
- Lightly grease a baking sheet.
- Place flour in a shallow bowl.
- Place the slightly beaten eggs in another bowl.
- Mix the fresh bread crumbs and Parmesan cheese together with black pepper and a pinch of salt, then place the breadcrumb mixture in another bowl (you should have three separate bowls).
- Coat the eggplant slices in flour, then in eggs, then in the bread crumb mixture, patting down with fingers to adhere the crumbs to the eggplants.
- Up to this point you can cover the slices and refrigerate to finish later.
- Heat oil in a large skillet.
- Add in 2 eggplant slices; cook until golden brown (about 5 minutes on each side).
- Transfer to prepared greased baking sheet in a single layer, but close together (if you can't fit all of the slices in one layer then just overlap them).
- Repeat with remaining slices.
- Spread about 2-3 tablespoons ricotta cheese over each eggplant.
- Top each slice with marinara (you do not have to completely cover with sauce) then sprinkle grated mozzeralla on top.
- Bake the slices about 15-17 minutes, or until the cheese melts and the marinara is hot.
Nutrition Facts : Calories 669.3, Fat 29, SaturatedFat 14.8, Cholesterol 158.1, Sodium 1456.2, Carbohydrate 65.5, Fiber 2.9, Sugar 14.2, Protein 35
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