Baked Eggplant With Mushroom Tomato Sauce Recipes

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ROASTED EGGPLANT AND MUSHROOMS



Roasted Eggplant and Mushrooms image

Eggplant, mushrooms, and zucchini are roasted together with a touch of tomato for a surprisingly robust side dish or sandwich filling.

Provided by PSPINRAD

Categories     Side Dish     Vegetables     Squash     Zucchini

Time 55m

Yield 2

Number Of Ingredients 9

1 medium eggplant, peeled and cubed
2 small zucchini, cubed
½ small yellow onion, chopped
1 (8 ounce) package mushrooms, sliced
1 ½ tablespoons tomato paste
½ cup water
1 clove garlic, minced
½ teaspoon dried basil
salt and pepper to taste

Steps:

  • Preheat oven to 450 degrees F (230 degrees C).
  • Place eggplant, zucchini, onion and mushrooms in a 2 quart casserole dish. In a small bowl combine the tomato paste with the water, and stir in garlic, basil, salt and pepper. Pour over the vegetables and mix well.
  • Bake in preheated oven for 45 minutes, or until eggplant is tender, stirring occasionally. Add water as necessary if vegetables begin to stick; however, vegetables should be fairly dry, with slightly browned edges.

Nutrition Facts : Calories 117.9 calories, Carbohydrate 25.8 g, Fat 1.1 g, Fiber 9 g, Protein 6.6 g, SaturatedFat 0.2 g, Sodium 111.1 mg, Sugar 13.3 g

EGGPLANT AND MUSHROOM RIGATONI



Eggplant and Mushroom Rigatoni image

Whole wheat rigatoni is tossed in rich, flavorful eggplant and mushroom tomato sauce. Red wine and balsamic vinegar add a really nice flavor to the sauce.

Provided by Jeni Hernandez

Categories     Entree

Time 55m

Number Of Ingredients 16

2 Tablespoons Olive Oil
1 Yellow Onion, diced
3 Garlic Cloves, minced
1 10 ounce package Cremini Mushrooms, finely diced
1 Large Globe Eggplant, diced small*
1 1/2 teaspoon Sea Salt
1/2 teaspoon Black Pepper
2 Tablespoons Tomato Paste
1 teaspoon Oregano
1/2 teaspoon Red Pepper Flakes
1/2 Cup Red Wine
1/4 Cup Balsamic Vinegar
1 28 ounce Can San Marzano Tomatoes, including their juices
1 12 once package Whole Wheat Rigatoni
1/2 Cup Pasta Cooking Liquid
Fresh Parsley or Basil for serving

Steps:

  • In a large deep saute pan, heat the olive oil over medium high heat. Add the onion and garlic and cook until softened, about 5 minutes.
  • Add eggplant and mushrooms. Cook for 10-14 minutes, occasionally stirring.
  • Season with salt and pepper.
  • Add the tomato pasta and stir. Cook for one minute.
  • Add the oregano and red pepper flakes. Stir and cook for 30 seconds.
  • Deglaze the pan with the red wine; cook until most of the wine has been absorbed.
  • Add the balsamic vinegar and tomatoes. Use the back of a spoon the break apart the tomatoes. Bring to a boil then reduce heat to low. Cover and cook for 20 minutes.
  • While the sauce is cooking, make the pasta. Bring a large pot of water to a boil. Salt the water.
  • Cook the pasta according to package direction.
  • Before draining the pasta, reserve 1/2 cup of the cooking liquid. Set aside.
  • Drain the pasta and add it to the tomato sauce. Pour in the reserved cooking liquid. Gently toss to combine.
  • Taste and add more salt or pepper if needed.
  • Serve with fresh herbs.

CRISPY EGGPLANT WITH SPICY TOMATO SAUCE



Crispy Eggplant with Spicy Tomato Sauce image

My husband swears this eggplant dish tastes like crispy fried eggplant Parmesan. It's easy and delicious!

Provided by Anonymous

Categories     World Cuisine Recipes     European     Italian

Time 40m

Yield 4

Number Of Ingredients 9

1 eggplant, peeled and cut into 1/4-inch slices
salt to taste
2 eggs
2 tablespoons milk
½ cup grated Parmesan cheese
½ cup wheat germ
2 cups tomato sauce (such as Prego® Heart Smart)
1 teaspoon cayenne pepper
1 cup shredded mozzarella cheese

Steps:

  • Preheat an oven to 400 degrees F (200 degrees C).
  • Sprinkle the eggplant slices with a little salt on each side. Place onto a baking sheet, and set aside for 10 minutes. After 10 minutes, blot with paper towels to remove the moisture that has accumulated. Meanwhile, beat the eggs and milk together in a mixing bowl; set aside. Mix the Parmesan cheese and wheat germ until evenly combined; set aside.
  • Dip the dried eggplant slices into the egg, allow excess egg to drip off, then press into the Parmesan cheese mixture until coated on both sides. Gently shake off any excess Parmesan cheese, and place the eggplant slices onto a baking sheet. Repeat with remaining eggplant slices.
  • Bake in the preheated oven until tender and golden brown, 15 to 20 minutes. While the eggplant slices are baking, cook and stir the tomato sauce and cayenne pepper in a saucepan over medium heat until hot. When the eggplant is done, pour the sauce over top, and sprinkle with mozzarella cheese to serve.

Nutrition Facts : Calories 237 calories, Carbohydrate 16 g, Cholesterol 120.5 mg, Fat 11.7 g, Fiber 3.7 g, Protein 19.1 g, SaturatedFat 5.7 g, Sodium 1009.7 mg, Sugar 5.9 g

BAKED EGGPLANT WITH MUSHROOM-TOMATO SAUCE



Baked Eggplant With Mushroom-Tomato Sauce image

Make and share this Baked Eggplant With Mushroom-Tomato Sauce recipe from Food.com.

Provided by annh53182

Categories     Low Cholesterol

Time 1h25m

Yield 3-4 serving(s)

Number Of Ingredients 14

1 eggplant, peeled and cut into 1/4-inch-thick slices (about 1 1/4 pounds)
cooking spray
1 teaspoon olive oil
1 cup onion, chopped
1 cup green pepper, chopped
1/2 teaspoon dried chili pepper flakes
1/2 teaspoon dried Italian seasoning
1/4 teaspoon salt
2 garlic cloves, chopped
8 ounces mushrooms, sliced
1/4 teaspoon black pepper, divided
1 (8 ounce) can no-salt-added tomato sauce, divided
2/3 cup part-skim mozzarella cheese, divided (shredded)
1/4 cup parmesan cheese (grated)

Steps:

  • Salt eggplant slices and place in colander on top of a plate. After 30 minutes, rinse eggplant thoroughly and pat down with paper towels.
  • Preheat broiler.
  • Arrange the eggplant slices on a baking sheet coated with cooking spray; broil 3-4 minutes on each side or until lightly browned.
  • Preheat oven to 375°.
  • Heat olive oil in a large nonstick skillet over medium heat; add onion and next 6 ingredients (onion through mushrooms). Cover and cook 7 minutes or until tender, stirring mixture occasionally. Increase heat to medium-high; uncover and cook for 2-4 minutes or until liquid evaporates.
  • Spread half of mushroom mixture in bottom of a 1 1/2-quart round baking dish coated with cooking spray. Arrange half of eggplant slices over mushroom mixture; sprinkle with 1/8 teaspoon pepper. Top with 1/2 cup tomato sauce and 1/3 cup mozzarella. Spread remaining mushroom mixture over mozzarella; top with remaining eggplant slices. Sprinkle with 1/8 teaspoon pepper; top with remaining tomato sauce. Cover and bake at 375° for 1 hour. Sprinkle with 1/3 cup mozzarella and Parmesan. Bake, uncovered, 5 minutes or until cheese melts. Let stand 10 minutes.

Nutrition Facts : Calories 294.7, Fat 12.8, SaturatedFat 6.9, Cholesterol 39.6, Sodium 652.1, Carbohydrate 27.1, Fiber 8.8, Sugar 12.2, Protein 21.4

BAKED EGGPLANT WITH MUSHROOM-AND-TOMATO SAUCE



Baked Eggplant With Mushroom-And-Tomato Sauce image

Make and share this Baked Eggplant With Mushroom-And-Tomato Sauce recipe from Food.com.

Provided by blucoat

Categories     Lunch/Snacks

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 11

1 peeled eggplant, cut into 1/4-inch-thick slices (about 1 1/4 pounds)
cooking spray
1 cup chopped onion
1/2 teaspoon dried Italian seasoning
1/4 teaspoon salt
2 garlic cloves, chopped
1 (8 ounce) package presliced mushrooms
1/4 teaspoon black pepper, divided
1 (8 ounce) can no-salt-added tomato sauce, divided
2/3 cup about 3 ounces shredded part-skim mozzarella cheese, divided
1/4 cup grated fresh parmesan cheese

Steps:

  • Preheat broiler. Arrange the eggplant slices on a baking sheet coated with cooking spray; broil 3 minutes on each side or until lightly browned.
  • Preheat oven to 375°.
  • Heat a large nonstick skillet coated with cooking spray over medium heat; add onion and next 4 ingredients (onion through mushrooms). Cover and cook 7 minutes or until tender, stirring mixture occasionally. Increase heat to medium-high; uncover and cook for 2 minutes or until liquid evaporates.
  • Spread half of mushroom mixture in bottom of a 1 1/2-quart round baking dish coated with cooking spray. Arrange half of eggplant slices over mushroom mixture; sprinkle with 1/8 teaspoon pepper. Top with 1/2 cup tomato sauce and 1/3 cup mozzarella. Spread remaining mushroom mixture over mozzarella; top with remaining eggplant slices. Sprinkle with 1/8 teaspoon pepper; top with remaining tomato sauce.
  • Cover and bake at 375° for 1 hour.
  • Sprinkle with 1/3 cup mozzarella and Parmesan. Bake, uncovered, 5 minutes or until cheese melts. Let stand 10 minutes.

EGGPLANT WITH TOMATO SAUCE



Eggplant with Tomato Sauce image

My grandmother brought this recipe from Italy about 125 years ago. It's been passed through the generations and is now being made by my own great-granddaughters! It's a delightful side dish that we serve with a variety of main courses such as pasta with meatballs or baked chicken. I make it every week!

Provided by Taste of Home

Categories     Side Dishes

Time 1h10m

Yield 8 servings.

Number Of Ingredients 10

2 pounds eggplant, unpeeled
1 teaspoon salt
1 tablespoon olive oil
1 can (28 ounces) crushed tomatoes in puree
2 garlic cloves, minced
1 teaspoon dried basil
1 to 2 teaspoons sugar
Salt and pepper to taste
Additional olive oil for frying
1/4 cup shredded Parmesan cheese

Steps:

  • Cut eggplant into 1/2-in.-thick slices. Sprinkle with salt. Place in a deep dish; cover and let stand for 30 minutes. , Rinse with cold water; drain and dry on paper towels. In a 2-qt. saucepan, heat oil over medium heat Add the tomatoes, garlic, basil and sugar; bring to a boil. Reduce heat and simmer, uncovered, for 45 minutes or until thickened, stirring occasionally. , Season with salt and pepper. Keep warm while preparing eggplant. In a large skillet, heat about 1/4 cup oil; brown eggplant, a quarter at a time, adding more oil as needed. Place on a serving platter one row at a time. Cover with sauce and sprinkle with cheese. Serve warm.

Nutrition Facts : Calories 148 calories, Fat 10g fat (2g saturated fat), Cholesterol 2mg cholesterol, Sodium 525mg sodium, Carbohydrate 15g carbohydrate (9g sugars, Fiber 5g fiber), Protein 4g protein.

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