Baked Cheesy Eggplant Recipes
CHEESY BAKED EGGPLANT
Make and share this Cheesy Baked Eggplant recipe from Food.com.
Provided by ladywisconsin
Categories Cheese
Time 1h
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the oven to 350°F (175°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 280.7, Fat 19.5, SaturatedFat 7.1, Cholesterol 32.5, Sodium 488, Carbohydrate 14.9, Fiber 4.5, Sugar 6.7, Protein 13.7
CHEESY EGGPLANT PARMESAN CASSEROLE
My mom would make this when I was young, and it was always a favorite. Serve with a crisp green salad and garlic bread.
Provided by lyndalou
Categories Main Dish Recipes Vegetable Main Dish Recipes Eggplant Parmesan Recipes
Time 1h20m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Brush about 2 tablespoons olive oil onto eggplant slices; arrange in a single layer in a shallow baking dish.
- Bake in the preheated oven until eggplant is tender and browned, 20 to 25 minutes. Remove eggplant from oven and reduce temperature to 350 degrees F (175 degrees C).
- Heat 1 tablespoon olive oil in a large skillet or frying pan over medium heat; cook and stir onion, mushrooms, and garlic until onion is softened, 5 to 10 minutes. Add tomato sauce, basil, and oregano; bring to a boil. Reduce heat and simmer until sauce is slightly reduced, about 10 minutes; season with salt and pepper.
- Arrange about 1/2 the eggplant slices in a 2-quart casserole dish; top with 1/2 the sauce, 1/2 the mozzarella cheese, and 1/2 the Parmesan cheese. Repeat layering with the remaining ingredients.
- Bake in the preheated oven until hot and bubbling, about 25 minutes. Cool for about 5 minutes before serving.
Nutrition Facts : Calories 267.2 calories, Carbohydrate 20.3 g, Cholesterol 30 mg, Fat 15.3 g, Fiber 8.1 g, Protein 15.6 g, SaturatedFat 6 g, Sodium 734.3 mg, Sugar 9.5 g
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