Cheesy Italian Eggplant Delight Recipes

ITALIAN-STYLE EGGPLANT CASSEROLE

Steps:

• Preheat the oven to 400°F and line 2 baking sheets with parchment.
• Peel the eggplants and cut them into 3/8-inch thick slices. Arrange the slices on the baking sheets, brush the top of each slice with the olive oil and season with salt and pepper. /p>
• Place both sheets in the oven and roast until the eggplant is tender and lightly caramelized, 12 to 15 minutes. Rotate the position of the sheets at least once to ensure even cooking. Remove the eggplant from the oven and reduce the heat to 375°F.
• Coat a small casserole with nonstick spray and add a layer of eggplant, overlapping the slices slightly. Spoon a little of the sauce over the eggplant and top with slices of provolone. Repeat the process with the remaining eggplant, but finish with the shredded mozzarella.
• Bake uncovered, until the cheese is melted and bubbly, 10 to 12 minutes. Serve with pasta if desired.

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 DELIGHT

Steps:

• Heat oil in a large skillet over medium-high heat. Add onion, and saute until browned. Remove the onion to a bowl, and place eggplant slices in the hot skillet. Fry on both sides until browned and tender. Season with salt and pepper. When the eggplant is tender, top slices with onion, and then cover with cheese. Allow cheese to melt for a few minutes before placing on plates and serving.

ITALIAN SAUSAGE CASSEROLE WITH EGGPLANT

Steps:

• Preheat over to 400 degrees.
• In a large skillet over medium high heat, cook the sausage and onions until browned. Add the diced eggplant and continue to cook until eggplant is soft, tender and has picked up some golden brown color. Add the chopped garlic and cook for another 2 minutes. Deglaze the pan with the stock and using a spoon scrape up any brown bits that are on the bottom of the pan. Add the next six ingredients to the meat and eggplant mixture and simmer for 5 more minutes. Taste the filling and adjust salt and pepper as needed. Pour the meat mixture into a greased casserole dish and set aside.
• In a medium mixing bowl combine all the ingredients for the ricotta topping, mixing well to combine.. Drop the ricotta mixture buy the tablespoon full all over the top of the meat and eggplant mixture. Lay sliced mozzarella over the top of the meat mixture or if using shredded cheese, sprinkle mozzarella evenly over the meat mixture.
• Bake at 400 degrees for 15-20 minutes of until bubbly and cheese is melted! Serve with a tossed salad and enjoy!

CHEESY ITALIAN EGGPLANT DELIGHT

Steps:

• Preheat over to 400.
• Season eggplant with salt and pepper, and roast for 15 minutes, covering the bottom of a cooking spray-coated glass dish with slices.
• Layer with half the sauce and half the tomatoes. Sprinkle with 1 tablespoon each of basil and italian seasoning, salt and pepper to taste.
• Top with half the ricotta and half the mazzarella. Repeat layers.
• Bake for 20 minutes, heating to broil until cheese is golden.

EGGPLANT ROLL-UPS

Steps:

• Preheat oven to 400°. Cut eggplants lengthwise into eighteen 1/4-in.-thick slices; reserve leftover pieces. Line 2 baking sheets with foil. Coat both sides of eggplant slices with cooking spray; place in a single layer on prepared pans. Sprinkle eggplant with 1/2 teaspoon salt. Bake until just pliable (do not soften completely), 10-12 minutes; cool slightly. , Meanwhile, in a large saucepan, bring 1/2 in. of water to a boil. Add spinach; cover and boil 2-3 minutes or until wilted. Drain spinach and squeeze dry. Chop spinach and set aside., Finely chop leftover eggplant to measure 1 cup (discard remaining or save for another use). In a large saucepan, heat oil over medium heat. Add chopped eggplant; cook and stir until tender. Add garlic; cook 1 minute longer. Stir in tomatoes, puree, basil, sugar, oregano, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, 8-10 minutes or until flavors are blended., Spread 1 cup sauce into a 13x9-in. baking dish coated with cooking spray. In a small bowl, combine filling ingredients and spinach. Place a rounded tablespoon of filling on the wide end of each eggplant slice; carefully roll up. Place roll-ups over sauce, seam side down. Top with 1-1/2 cups sauce. In a small bowl, mix Parmesan cheese and bread crumbs; sprinkle over top. Bake until heated through and bubbly, 20-25 minutes. Serve with remaining sauce and, if desired, sprinkle with parsley.