RAVIOLI AND EGGPLANT STEW
Looking for a delicious dinner? Then check out this wonderful stew made with vegetables and ravioli that's sprinkled with cheese.
Provided by Betty Crocker Kitchens
Categories Entree
Time 55m
Yield 4
Number Of Ingredients 8
Steps:
- Heat oil in 12-inch skillet over medium-high heat. Cook eggplant in oil 5 minutes, stirring occasionally. Stir in tomatoes and basil. Heat to boiling; reduce heat. Cover and simmer about 15 minutes, stirring once or twice, until eggplant is tender.
- Stir in water, zucchini and ravioli. Heat to boiling; reduce heat. Cover and simmer 10 minutes, stirring once or twice, until ravioli are tender.
- Sprinkle with cheese. Cover and heat about 5 minutes or until cheese is melted.
Nutrition Facts : Calories 335, Carbohydrate 23 g, Cholesterol 80 mg, Fat 3, Fiber 3 g, Protein 16 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 1160 mg
EGGPLANT QUICHE - DEE DEE'S
Not a fan of eggplant? Neither was I until a good friend and co-worker shared this recipe with me about 35 years ago. This quiche is a savory summer keeper to say the least. This makes two quiche. Put one in the oven today and one in the freezer for later. This is one of those recipes I don't want to ever lose. Enjoy!
Provided by Diane Atherton
Categories Savory Pies
Time 55m
Number Of Ingredients 15
Steps:
- 1. Preheat oven to 450 degrees.
- 2. Partially bake crusts in preheated 450 degree oven for 6 minutes. Remove from oven; set aside. Reduce heat to 350 degrees.
- 3. Cook eggplant covered in boiling water for 8 to 10 minutes; drain well.
- 4. Cook onion and pepper in butter until tender. Blend in flour, soup, salt, sugar, oregano and black pepper; heat until bubbly. Remove from heat; stir into beaten eggs. Fold in tomato, cheese and eggplant. Pour into pie shells, top with Parmesan cheese (sprinkle on top)
- 5. Bake for 30 minutes at 350 degrees.
AUBERGINE QUICHE (EGGPLANT QUICHE)
This is a delicious pastry-less eggplant quiche. You can leave out the ham if you prefer a vegetarian quiche. If the flipping doesn't go well, don't worry--it'll taste great cut straight from the baking tin. Serve lukewarm or at room temperature.
Provided by Julia
Categories Breakfast and Brunch Eggs
Time 2h10m
Yield 8
Number Of Ingredients 10
Steps:
- Place eggplant on paper towels; cover with coarse salt. Let sit until moisture is drawn out, about 1 hour. Rinse with cold water; dry thoroughly with paper towels.
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch round cake pan with cooking spray.
- Heat olive oil in a skillet over medium heat. Add eggplant; cook and stir until eggplant is tender and lightly brown, about 5 minutes. Drain on paper towels.
- Cover the bottom of the prepared baking pan with half of the eggplant; layer on ham, mozzarella cheese, and basil. Top with remaining eggplant.
- Whisk eggs, Parmesan cheese, salt, and pepper together in a bowl; pour over the top eggplant layer.
- Bake in the preheated oven until eggs are set and top is golden, about 30 minutes. Cool slightly, about 10 minutes. Flip the pan onto a plate to remove the quiche.
Nutrition Facts : Calories 333.6 calories, Carbohydrate 17 g, Cholesterol 140.6 mg, Fat 20.3 g, Fiber 9.3 g, Protein 23.2 g, SaturatedFat 8.2 g, Sodium 1546.9 mg, Sugar 7 g
TATER-DIPPED EGGPLANT
Eggplant is battered and breaded with instant mashed potato flakes then browned in the oven until tender. Since I tried this method, we never serve eggplant any other way.
Provided by SROWE
Categories Side Dish Vegetables Eggplant
Time 35m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat the oven to 450 degrees F (220 degrees C). Melt butter in a shallow baking dish in the oven while it is preheating.
- In a small bowl, mix together the egg, salt and pepper. Dip slices of eggplant into the egg mixture, then dip into the potato flakes to coat. Place the coated slices of eggplant into the hot buttered dish.
- Bake for about 20 minutes, or until tender, turning once after 10 minutes.
Nutrition Facts : Calories 195.1 calories, Carbohydrate 17.7 g, Cholesterol 77 mg, Fat 13.1 g, Fiber 5.4 g, Protein 4.1 g, SaturatedFat 7.7 g, Sodium 695.8 mg, Sugar 3.7 g
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