Eggplant Aubergine And Goat Cheese Lasagnette Recipes

BAKED EGGPLANT WITH GOAT CHEESE

Steps:

• Preheat oven to 400*.
• Spray a baking sheet with a non-stick spray or brush with oil for the eggplant slices.
• Wash the eggplant and slice it into thick, 1-inch slices. You should have 4 to 6 nice slices. Optional step: With a sharp paring knife, remove the peel from each slice. The skin is edible but it can be tough in larger, more mature eggplants.
• Sprinkle the eggplant slices with the salt on both sides and place them in a colander or on a plate. This will draw away the excess water and remove any bitterness from the eggplant. Let the eggplant slices sit in the salt for 30 minutes.
• While the eggplant is draining add the butter and garlic to a small skillet and cook over medium heat until the garlic is fragrant. Add the bread crumbs to the skillet and stir to coat them in the butter. Continue to cook, stirring frequently until the Panko crumbs become golden brown (about 4 to 5 minutes). Transfer the breadcrumbs to a plate.
• Rinse the eggplant slices under cold water to remove the salt. Wipe each slice dry with a paper towel and set on a plate.
• In a shallow dish or pie plate, mix the egg white, whole egg, and salt. Set aside
• Arrange the plate with the eggplant slices, the plates of eggs, and bread crumbs for assembly.
• Dip one eggplant slice into the eggs and then the bread crumbs, pressing down so the crumbs adhere. Place on the baking sheet, repeat with the remaining slices.
• Transfer the baking sheet to the middle rack of the oven and bake for 20 minutes or until slightly soft.
• Remove from the oven and flip each slice over. Top each slice with basil and marinara sauce. Finally, add a slice of the softened goat cheese to each eggplant slice.
• Return the baking sheet to the oven and bake for an additional 10 minutes. If you want to brown the tops further, turn the oven temp to broil for the last 2 to 3 minutes. Serve immediately

AUBERGINE & GOAT'S CHEESE PASTA

Steps:

• Boil the pasta according to pack instructions. Heat the oil in a pan, then gently fry the onion for about 5 mins until softened.
• Add the aubergine, cook for 3 mins more, then tip in the tomatoes and sugar. Bring to the boil, simmer for 5 mins, then stir through the basil and goat's cheese. Toss with the drained pasta and serve.

EGGPLANT AND GOAT CHEESE LASAGNA

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Spray a 9x13-inch baking dish with cooking spray.
• Arrange one fourth of eggplant slices in a layer in the bottom of the dish.
• Pour one fourth of pasta sauce on top of eggplant layer.
• Dot pasta sauce layer with one fourth of goat cheese slices.
• Repeat layers three more times with remaining ingredients, ending with a top layer of goat cheese.
• Bake in preheated oven until pasta sauce is bubbling and goat cheese is melted, 45 to 60 minutes.

EGGPLANT AND GOAT CHEESE CASSEROLE

Steps:

• Preheat grill or broiler.
• Cut the eggplant horizontally into slices one-half-inch thick. Cut any slices more than three inches in diameter in half. Very large slices should be quartered. Spread them on a work surface or baking sheet and sprinkle them on both sides with 3 tablespoons of the olive oil. Season with salt and pepper.
• Grill the eggplant until attractively browned on both sides.
• Heat two tablespoons of the oil in a large, heavy skillet. Saute the onions over medium heat until the pieces are tender but not brown. Add the garlic and pepper and continue to saute until the pepper pieces are tender. Stir in the tomatoes. Season to taste with salt and pepper and stir in the thyme and the parsley.
• Preheat oven to 350 degrees.
• Spread a fourth of the tomato mixture about two inches deep into the bottom of a one-and-a-half-quart baking dish. Arrange a layer of the eggplant over the tomato mixture, then crumble a third of the goat cheese over it. Repeat twice more, finishing with a layer of the tomato mixture. Sprinkle with the bread crumbs and drizzle with the remaining tablespoon of olive oil.
• Place in the oven and bake about 25 minutes, until heated through. Serve at once.

EASY EGGPLANT WITH GOAT CHEESE AND BASIL

Steps:

• Preheat oven to 450F.
• Peel the eggplants and slice them lengthwise into 1/3- inch thick pieces. Each eggplant should make about 6 slices.
• Using a silicone pastry brush or just your hands, brush the eggplant slices lightly with olive oil on both sides.
• Arrange the eggplant on a large baking tray and bake for about 20-25 minutes. (Depending on the size of your oven you may need to bake the eggplant in batches).
• Once the eggplant is baked, let it cool completely.
• Spread 1/2 tbsp of goat cheese onto half of the eggplant, just like you see in the photo below.
• Place 2 slices of tomato and 1 basil leaf on top of the goat cheese. Fold the eggplant in half. Garnish with basil leaves.

EGGPLANT (AUBERGINE) AND GOAT CHEESE LASAGNETTE

Steps:

• Directions for the Thick tomato sauce:.
• Heat 3 tblspns olive oil in a heavy saucepan over medium-high heat until hot.
• Add the bell pepper and sauté until brown, about 5 minutes.
• Add the remaining 1 tablespoon olive oil, if necessary, and the garlic, and cook briefly until light brown.
• Add the onion and cook until brown, about 5 minutes.
• Add the tomato paste and stir to mix well.
• Add the tomatoes and their juice, the stock, and bay leaf.
• Bring to a boil, reduce the heat to low, and simmer the sauce until thick, about 25 minutes, be sure to stir often to prevent scorching.
• Add the butter, oregano, parsley, and basil and stir well. Adjust the seasoning with salt and pepper.
• Use immediately, or let cool, cover, and refrigerate for several days, or freeze for up to 1 month.
• Directions for the lasgnette:.
• Cut the eggplant lengthwise into 1/8 to 1/4-inch-thick slices. Salt for 20 minutes, then rinse thoroughly and pat dry.
• Preheat the oven to 375°F.
• Pour the olive oil into a large skillet to a depth of 1 inch and place over medium-high heat until hot, about 350°F Meanwhile, season the flour with the pepper.
• Dredge the slices in the flour, then dip in eggwhites, and then coat with dry breadcrumbs.
• Fry, turning once, until browned, about 2 minutes total. Drain on paper towels. Note: The oil should be hot enough to bubble while the eggplant is cooking but be careful not to let them burn.
• Add more oil as necessary to maintain the oil at a depth of about 1 inch.
• Spread a thin layer of the tomato sauce in the bottom of a 2-1/2-quart baking dish. Arrange a layer of eggplant in the dish to cover the bottom completely.
• Spoon on another layer of sauce, and sprinkle with 2 tablespoons of the Parmesan, 1 tablespoon of the parsley and basil, and dot with one-third of the chevre.
• Repeat the layering twice, beginning with eggplant and ending with chevre.
• Do not press down on the layers.
• Top with the remaining eggplant and then another thin layer of sauce.
• Sprinkle with the remaining Parmesan (about 3 tablespoons), parsley (about 2 tablespoons), and the breadcrumbs.
• Bake until browned and bubbling, about 20-30 minutes. Do not over-brown.
• Let rest a few minutes before cutting into squares to serve. Serve hot or warm, drizzled with the garlic or basil oil if desired.

GRILLED EGGPLANT, TOMATO AND GOAT CHEESE

Steps:

• Preheat grill for medium heat.
• In a large bowl, coat eggplant with olive oil and balsamic vinegar. Season with salt and pepper.
• Arrange half of the eggplant slices on a tray. Place a slice of tomato and a slice of goat cheese on each slice of eggplant. Sprinkle a little salt and pepper on the tomatoes and cheese. Top with remaining slices of eggplant, and secure each bundle with a toothpick.
• Lightly oil the grill grate. Remove toothpicks, and arrange bundles on grate. Cook about 7 to 8 minutes, then carefully flip. Continue cooking for 6 to 7 minutes.

BAKED EGGPLANT WITH GOAT CHEESE

Steps:

• Preheat the grill. Place the eggplants in a grill pan, then grill them, turning regularly until the skin is charred and blistered.
• Preheat the oven to 400°F.
• When the eggplants are cool enough to handle, peel them and chop the flesh.
• Transfer to a bowl, then add the mint, tomatoes, garlic and pepper and mix together.
• Spoon the mixture into a baking dish and crumble the goat cheese over the top.
• Bake for about 25 minutes, until the cheese is melted and lightly browned.

AUBERGINE TIMBALES WITH GOAT'S CHEESE

Steps:

• Put oil in a large frying pan to cover the base, and heat. Fry the aubergine until softened, 2-3 mins . Season, then drain on paper towel. You may have to do this in batches.
• For the filling, add 2-3 tbsp oil to the pan and fry the pepper, courgette, shallots and garlic over a high heat until they have a good colour, 3-5 mins. Stir in the balsamic vinegar and cook until evaporated. Add the tomatoes and season, then cook for 3 more mins stirring occasionally until the mixture is softened, but not too saucy. Remove from the heat, then mix in the olives, capers, half the shredded basil and the grated parmesan. Set aside to cool.
• Grease the moulds and line the bases with aubergine slices to fit. Top with veg mixture, more aubergine slices (cut to fit if needed) and a slices of cheese. Repeat the layers, finishing with aubergine. Press lightly to firm. Can be covered with cling film and chilled for up to 1 day.
• To cook and serve: heat oven to 200C/fan 180C/gas 6. Chilled cups will need to come to room temperature first. Place the cups on a tray, uncovered, and bake for 12-15 mins until bubbling. Allow to stand for 10 mins while you toss the spinach and remaining basil with vinaigrette and seasoning and divide between six dinner plates. Scatter over the nuts.
• Loosen the tops of the timbales with a table knife and up-end into the centre of the salad on the plates, shaking the cups to help demould. Top with the parmesan shavings and serve.

GRILLED EGGPLANT AND GOAT CHEESE SALAD

Steps:

• Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Drizzle the olive oil over the slices of eggplant and toss to coat. Grill the eggplants until tender and grill marks appear, about 3 to 4 minutes per side.
• Place the eggplants side-by-side on a serving platter. Sprinkle with the pine nuts, goat cheese, basil, and mint. Drizzle with extra-virgin olive oil, balsamic vinegar, salt, and pepper.
• Cook's note: Plating the eggplant salad this way allowed the cheese to stay bright white. The salt and pepper showed up on it. The herbs remained green and fluffy. The grill marks on the eggplant were distinct.