Eggplant Aubergine Tomato And Cheese Bake Recipes

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.

BAKED EGGPLANT

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Prepare a baking dish with non-stick play.
• Arrange eggplant and tomato slices into the bottom of the prepared baking dish. Drizzle olive oil over the vegetables; season with oregano, salt, and pepper. Sprinkle Parmesan cheese over the entire mixture.
• Bake in preheated oven until the cheese is beginning to brown, about 30 minutes. Switch oven broiler to high; continue baking until completely browned, about 5 minutes.

AUBERGINE, TOMATO & PARMESAN BAKE (MELANZANE ALLA PARMIGIANA)

Steps:

• Heat oven to 200C/fan 180C/gas 6. In a shallow pan, mix together the garlic and 4 tbsp of the olive oil. Cook over a high heat for 3 mins, tip in the tomatoes, then simmer for 8 mins, stirring every now and then. Stir in the tomato purée.
• Meanwhile, heat a griddle pan until very hot. Brush a few of the aubergines with a little oil, then add to the pan. Cook over a high heat until well browned and cooked through, about 5-7 mins. Turn them halfway through cooking. Lift onto kitchen paper and do the next batch.
• When all the aubergines are cooked, lay a few of them in the bottom of an ovenproof dish, then spoon over some sauce. Sprinkle with Parmesan and basil leaves. Add seasoning, then repeat this process with the remaining ingredients. Finally, pour the egg over the top, sprinkle over a little more Parmesan, then bake for 20 mins or until the topping is golden.

AUBERGINE PASTA BAKE RECIPE - PASTA.COM

Steps:

• PREPARE AUBERGINE/EGGPLANT: Preheat an oven to 350F. Place the sliced eggplant into a colander and dust with salt. Allow the eggplant to sit for 10 minutes to remove excess moisture.
• TOMATO SAUCE: Prepare the tomato sauce, into a large saucepan add one tablespoon of olive oil and place on a medium heat. Add the onion to the saucepan and cook for 8 minutes, then add the garlic and saute for 1 minute.
• Pour the tomato into the saucepan and bring to a simmer. Simmer the tomato sauce for 20 minutes then add the basil.
• OPTIONAL: Blend the tomato sauce using a hand blender for a smooth sauce, alternatively leave the sauce chunky. Season the tomato sauce with sugar and salt to taste.
• COOK PASTA: Fill a saucepan halfway with water and place on a high heat, once boiling add the pasta and salt. Cook according to packet instructions approximately 8 minutes then strain the pasta through a colander.
• COOK EGGPLANT: Place a saute pan on a medium heat and add one tablespoon of olive oil. Once the oil is hot, cook the eggplant for 1 minute then turn the eggplant and cook for a further minute. Remove the golden eggplant from the pan and add to the tomato sauce.
• BUILD EGGPLANT PASTA BAKE: In a large saucepan combine the tomato sauce, eggplant and cooked pasta. Pour half the eggplant pasta mixture into a baking dish then add a layer of shredded mozzarella. Then add the remaining eggplant pasta mixture and mozzarella.
• BAKE EGGPLANT PASTA BAKE: Top the eggplant pasta bake with grated parmesan and transfer to the preheated oven. Bake for 30 minutes until the pasta bake is golden brown and oozing with melted cheese.
• SERVE: Remove the dish from the oven and allow it to cool for 5 minutes. Then serve the eggplant pasta bake warm.

ITALIAN EGGPLANT (AUBERGINE) CREPES

Steps:

• Cut eggplant lengthwise into thin slices.
• Sprinkle each side lightly with salt.
• Place in a colander weighted with a heavy plate and let stand one hour.
• Dip each slice on both sides in seasoned flour.
• Sauté lightly on both sides until golden.
• Add oil as needed.
• Keep warm.
• Mean while grate parmesan or romano cheese in food processor with steel blade.
• Combine with ricotta, eggs, garlic, salt and pepper.
• Add spinach and blend.
• Place several tablespoons of spinach mixture in center of crepe.
• Roll up and place seam sides down in a 13x9 inch baking pan.
• Top with tomato sauce.
• Sprinkle with grated cheese and bake in a preheated 375°F oven for 15 minutes or until hot and bubbling.
• To prepare tomato sauce for eggplant crepes: Place vegetables in a food processor with steel blade.
• Process until finely chopped.
• In large saucepan, sauté vegetables in olive oil with garlic, basil, oregano and thyme until tender.
• Add remaining ingredients and simmer 20 minutes.
• Transfer to food processor or blender and process until smooth.
• Pour over eggplant crepes before heating in oven.
• Makes 2+1/2 cups sauce.
• Notes: When I'm in a hurry I will use one of the good home style Italian sauces with peppers and vegetables on the grocery shelf like Aunt Millie's or Classico, instead of making this sauce.

EGGPLANT AND TOMATO BAKE

Steps:

• Slice the eggplants into 1/4 inch slices and lightly salt them. Leave them to sweat for 30 minutes. While the eggplant are set aside, saute the onions, garlic, and olive oil in a large skillet over a low heat, covering the pan with a lid to keep them moist. Saute the onions until they are soft and turning gold in color.
• Mix the basil, oregano, tomato puree, water, salt and pepper into the pan of onions and simmer for ten minutes.
• While the mixture is simmering, rinse off the eggplant slices and steam them either in a microwave steamer basket (in two batches at 10 minutes each) or in a steamer over the stove.
• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish with non-aerosol cooking spray.
• Spread 2 to 3 tablespoons of the tomato sauce-mixture over the bottom of the prepared baking dish. Arrange one layer of the eggplants on the bottom of the dish. Pour one third of the tomato sauce over the eggplant. Pour one container of yogurt over the tomato sauce. Repeat the eggplant layer, tomato sauce, yogurt, eggplants, and top the dish with the remaining tomato sauce.
• Cover dish with foil and bake for 30 minutes. Uncover and sprinkle the wheat germ or breadcrumbs over the top of the casserole, followed by the Parmesan cheese. Bake for another 20 to 30 minutes; until topping is golden brown.

EASY CHEESY EGGPLANT BAKE RECIPE (VEGETARIAN CASSEROLE)

Steps:

• Slice the eggplant into 1/2 inch slices and place on a plate. Sprinkle with kosher salt and allow to sweat for 30 minutes. Rinse the slices and blot dry with paper towels.
• Heat oven to 350°F. Layer eggplant slices on a lined baking sheet and drizzle each side with olive oil and season with salt and black pepper. Bake for 10 minutes.
• While the eggplant is baking, combine the mozzarella, ricotta, and Parmesan in a large bowl and mix well.
• Next, in a sauce pan over medium heat sauté the onion for about three minutes until caramelized. Add the garlic cloves, chopped tomato and spinach to the pan and stir until the spinach has wilted. Add the Hunt's fire roasted tomatoes to the pan and stir to incorporate. The mixture should be saucy.
• Increase the oven temp to 425 degrees. Arrange the baked eggplant slices in a rectangular baking dish and pour the tomato mixture on top.
• Sprinkle the top of the baking dish with the cheese mixture, add pepper to taste and cook for 30-40 minutes or until the casserole is cheesy and bubbly on top.

CHEESY EGGPLANT BAKE

Steps:

• Cut the eggplants into 1cm slices. Lay them in a single layer on a baking tray, and spray each side lightly with oil. Roast at 190°C (Gas Mark 5 / 375°F) for around 30 minutes, turning them over halfway. They should be fairly soft but not overly crispy.
• Add a spoonful of tomato sauce to the bottom of a baking dish (mine was a 6 inch circle, but anything similar will be fine), and spread it around. Layer up the slices of roasted eggplant, the grated cheddar and the fresh mozzarella with the remaining tomato sauce. I made 3 layers of each in total, but it doesn't really matter. Top the dish with any remaining cheese, and the breadcrumbs.
• Return to the oven for a further 30 minutes, until the topping is golden brown and crispy, and the sauce is bubbling around the edges.

EGGPLANT (AUBERGINE) TOMATO AND CHEESE BAKE

Steps:

• Dip eggplant in flour, then egg and then in bread crumbs.
• Heat 1/4 inch oil in skillet and cook eggplant in batches, until golden brown on both sides.
• Place cooked eggplants on paper towels to drain and season with salt and pepper.
• In bottom of baking dish alternate layers of tomatoes and eggplant, salt and pepper, grated Parmesan cheese and Mozzarella slices, ending with Mozzarella on top.
• Bake in pre heated oven 350F degrees uncovered, for 60 minute.