Eggplant Tomato And Feta Bake Recipes

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.

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.

HERB-ROASTED EGGPLANT WITH TOMATOES AND FETA

Steps:

• Preheat oven to 450°F. Place eggplant and tomatoes on rimmed baking sheet; toss with oil and vinegar. Sprinkle with 2 tablespoons oregano, salt, and pepper. Roast until eggplant is tender and golden brown, stirring occasionally, about 40 minutes. Transfer eggplant and tomatoes to platter. Sprinkle with feta and 2 teaspoons oregano and serve.

EGGPLANT (AUBERGINE) AND FETA CASSEROLE

Steps:

• Heat oven to 300°F; spray oil a casserole dish (I used a low oval one).
• Spray oil a large frying pan and heat over high heat. Place eggplant slices in a single layer (you may have to do 2 batches). Cook for 3-5 minutes each side until browned. Place in prepared casserole dish evenly across the bottom (some may overlap).
• Pour stewed tomatoes over eggplant in an even layer, then feta, parsley and cilantro (in that order).
• In a small bowl, combine eggs, onion, salt, pepper, allspice, oregano, sage and cayenne. Pour evenly over items in casserole dish.
• Cover and bake for 30 minutes. Remove cover and bake for another 10-20 minutes until firm.
• Serve hot or cold.

AUTHENTIC BAKED FETA AND TOMATOES

Steps:

• Preheat the oven at 350 F (180 C)
• In medium sized baking dish spread the tomatoes.
• Drizzle 2 tablespoons over the tomatoes and toss.
• Place the feta in the center of the baking dish, sprinkle with oregano, black pepper and place the hot pepper on top of the feta. Drizzle with 1 tablespoon olive oil.
• Bake for 35 minutes. If adding pasta, start boiling it now and set aside.
• Remove from oven and smash the feta -tomato a bit before serving.
• Sprinkle with chopped mint before serving

EGGPLANT WITH FETA CHEESE

Steps:

• Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Brush eggplant slices on one side with olive oil; arrange onto a baking sheet with oiled side facing up.
• Cook eggplant under broiler until lightly browned, about 5 minutes; remove from oven.
• Turn oven heat to 350 degrees F (175 degrees C).
• Turn slices and brush other side with olive oil. Sprinkle feta cheese over eggplant.
• Bake until the cheese is bubbly and the eggplant is soft, about 10 minutes. Sprinkle basil over the eggplant slices and serve hot.

BAKED EGGPLANT WITH FETA CHEESE

Steps:

• Wash the eggplants and remove stems. Cut lengthwise into 1/2 inch slices. Fry lightly (until soft and gently browned) in 1/4 inch of oil.
• Preheat the oven to 355°F (180°C).
• Layer the eggplant in the bottom of a baking dish.
• Combine the tomatoes, basil, garlic, and salt and pepper to taste, in a bowl, and spoon the mixture over the eggplant. Top with feta cheese, and bake at 355°F (180°C) for 45 minutes.
• Serve hot, warm, or at room temperature.

TOMATO EGGPLANT ZUCCHINI BAKE WITH GARLIC AND PARMESAN

Steps:

• Preheat the oven to 350 degrees F. Lightly grease a deep 9x9-inch baking dish or similar 3 1/2-quart casserole dish with nonstick spray.
• Quarter the zucchini then cut into 1/2-inch slices and place in a large mixing bowl (each piece of zucchini should be roughly 1/2 to 3/4 inches in size). Next, slice the eggplant into 1/4-inch rounds, then stack the rounds and cut into roughly 3/4-inch pieces. Add to the bowl with the zucchini. Halve the cherry tomatoes and add them to the bowl. Drizzle the cut vegetables with the olive oil, then add the garlic, salt, pepper, 1/3 cup of the Parmesan cheese, and half of the basil and parsley. Toss gently to combine.
• Transfer the vegetables to the prepared baking dish. Bake for 25 minutes, cover the pan with aluminum foil, then continue baking for 10 to 20 additional minutes, until the vegetables are tender. Sprinkle with the remaining Parmesan cheese, basil, and parsley. Serve warm.

BAKED EGGPLANT WITH TOMATOES - MELITZANES IMAM

Steps:

• Remove the tops and bottoms of the eggplants. Cut them in half lengthwise to create eggplant boats.
• Place the eggplants in a big bowl with cold water and soak them for 30 minutes. You may place a plate on top to weigh them down. The soaking helps remove the bitter flavor from eggplants skin.
• Preheat oven to 230°C / 446°F.
• Drain the eggplants and place in a casserole dish. Score them with a knife creating deep criss-cross lines to help the eggplants bake well in the center. Take the 1 cup of olive oil and using a spoon, add spoonfuls of the oil on each eggplant.
• Season the eggplants with kosher salt and freshly ground pepper.
• Bake for 30 minutes until nicely roasted on top. Meanwhile, start preparing the tomato sauce.
• Heat the splash of olive oil in a skillet over medium heat. Add the garlic and the onion slices and cook until completely softened.
• Stir in the tomatoes and season with some kosher salt, ground pepper, and ground nutmeg. Cook for about 10-15 minutes stirring occasionally, until tomatoes start to drain and become mushy. Add the tomato paste and cook for 2 minutes more stirring occasionally.
• Using a fork press the eggplants a bit to make some space for the sauce to sit on. Add spoonfuls of the sauce on the eggplant boats. Reduce heat to 160°C / 320°F and slow-cook the eggplants for about 35 minutes. Then raise the temperature again to 200°C / 392°F and roast the eggplants for about 10-15 minutes more.
• Serve with chopped fresh parsley on top.

EGGPLANT TOMATO AND FETA BAKE

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Sprinkle slices of eggplant w salt and let sweat for 30min. Rinse and pat dry. Saute pine nuts in a non stick saute pan on medium heat until fragrant and golden. Remove from heat. Spray a cookie sheet with non-stick oil spray. Arrange eggplant rounds on the cookie sheet. Layer one slice of tomato on top of each eggplant round. Season with salt and pepper, sprinkle with herbs - parsley, basil, chilve. Drizzle each round w a little olive oil and balsamic vinegar. Divide cheese evenly on each round, top w a few toasted pine nuts if using. Bake for 15-25 min or until cooked through. Note: You can use any cheese you like or have on hand. Mix things up w different herbs to bring out different flavors.