Cheesy Eggplant Appetizer Recipes

CHEESY EGGPLANT BAKE

Steps:

• Cut eggplant into 1/4-in.-thick slices. Place in a colander over a plate; sprinkle with salt. Let stand for 30 minutes. Rinse under cold water and pat dry with paper towels. , In a shallow bowl, combine the bread crumbs, garlic salt and pepper. In another shallow bowl, beat eggs. Dip eggplant into eggs, then coat with crumb mixture., In a large skillet, cook eggplant in 2 tablespoons oil for 2 minutes on each side or until lightly browned. Transfer to an ungreased 13-in. x 9-in. baking dish. In the same skillet, saute the green pepper, onion and mushrooms in remaining oil for 5 minutes or until pepper and onion are crisp-tender. Sprinkle over eggplant. Top with tomatoes. , Bake, uncovered, at 350° for 25 minutes. Place cheese slices over the top. Bake 25-30 minutes longer or until cheese is lightly browned.

CHEESY BAKED EGGPLANT

Steps:

• Preheat the oven to 350 degrees F (175 degrees 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.

EGGPLANT APPETIZER

Steps:

• Slice the eggplant on the diagonal into 1/4-inch thick slices. Add to a hot grill pan and grill until slices are marked on both sides and the eggplant is tender, about 7 minutes on each side. Season with salt and pepper, remove from grill pan and set aside.
• In a bowl, combine the ginger, garlic, olives, tomatoes, scallions, sesame seeds, zest and rice vinegar.
• Arrange the eggplant on two plates, top with the vegetable mixture, sprinkle more sesame seeds on top

CHEESY FRIED EGGPLANT (AUBERGINE)

Steps:

• Peel eggplant, and cut lengthwise into eight 1/4-inch slices.
• Sprinkle both sides of slices with salt; allow to sit 30 minutes.
• Rinse eggplant slices and pat both sides dry.
• Combine breadcrumbs and 1/4 teaspoons salt.
• Place slice of cheese between 2 slices of eggplant, trimming cheese to fit.
• Dip eggplant-cheese sandwich in egg, and dredge in breadcrumb mixture.
• Fry in hot oil until golden brown, cooking a few slices at a time.
• Cut French bread into 5 to 6-inch portions (to fit length of eggplant).
• Split in half lengthwise; toast.
• Place lettuce and tomato on 4 slices of French bread; top with eggplant and remaining bread slices.
• Yield: 4 servings.
• Note: Fried eggplant slices may be served as a side dish or quartered and served as an appetizer with commercial (or homemade!) pizza sauce.

CHEESY EGGPLANT APPETIZER

Steps:

• Heat broiler.
• Cut each eggplant slice into thirds; place in single layer on rimmed baking sheet. Brush evenly with 2 Tbsp. dressing. Broil, 6 inches from heat, 6 to 8 min. or until eggplant is tender, turning after 4 min. and brushing with remaining dressing.
• Remove centers from bread halves, leaving 1-inch-thick shells. (Discard removed bread or reserve for another use.) Fill bread shells with eggplant; top with pasta sauce and cheeses. Place on baking sheet.
• Broil 1 to 2 min. or until mozzarella is melted; sprinkle with basil.