Bakedeggplantwithmushroomandtomatosauce Recipes

BAKED EGGPLANT WITH MUSHROOM-AND-TOMATO SAUCE

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.

TOMATO EGGPLANT BAKE

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.

ROASTED EGGPLANT AND MUSHROOMS

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.

BAKED EGGPLANT WITH PORTABELLAS AND TOMATO SAUCE (VEGETARIAN)

Steps:

• Grease a 2-3-quart oval baking dish (I use my Le Creuset cookware for this recipe!).
• Set oven to broiler heat.
• Grease a large baking sheet.
• Brush each side of eggplant slices with olive oil, then season lightly with salt and black pepper.
• Arrange the eggplant slices on the baking sheet; broil for 3 minutes on each side, or until lightly browned.
• In a large skillet heat 2-4 tablespoons olive oil over medium heat; add in onion, garlic, Italian seasoning, chili flakes (if using) and mushrooms; saute for about 7-8 minutes, or until the liquid from the mushrooms evaporates, season the mixture with salt and pepper.
• Spread HALF the mushroom mixture on the bottom of the dish.
• Arrange HALF the eggplant slices over the mushroom mixture.
• Top with HALF of the tomato sauce and about 1-1/2 cups of the mozza cheese.
• Spread the remaining mushroom mixture over the mozza cheese; top with remaining eggplant slices, then top with remaining tomato sauce.
• Cover and bake in a 375 degree oven for about 1 hour.
• Remove then sprinkle with about 1/3 cup Parmesan cheese and about 1-1/2 cups mozza cheese.
• Return to oven uncovered for another 5-6 minutes or until the cheese melts.
• Let stand about 10-15 minutes before serving.
• Delicious!