Low Fat Mediterranean Eggplant Aubergine Casserole Recipes

ARMENIAN EGGPLANT (AUBERGINE) CASSEROLE

Steps:

• Preheat oven to 325 degrees F.
• Pare and dice eggplant.
• Heat oil in skillet, add onion, green pepper, and eggplant.
• Stir over low heat until eggplant is soft.
• Add tomatoes (may substitute canned Italian solid pear shape tomatoes, drained), salt, and freshly ground pepper.
• Simmer a few minutes.
• At this point you can add basil, chives, parsley, tarragon or oregano to taste.
• Turn into casserole dish and bake at 325 degrees F for 40 minutes.
• Casserole may be served hot or cold, with sour cream.

MEDITERRANEAN EGGPLANT (AUBERGINE) CASSEROLE

Steps:

• Preheat oven to 350°F.
• Prepare onion, celery, green bell pepper, fresh tomato & black olives in stated quantity as directed & set aside.
• Slice unpeeled eggplant into 1/4" thick slices. Put olive oil in a saute pan & cook eggplant slices (in batches) till just slightly tender. Remove from pan & set aside.
• In the same pan, add onion, celery & bell pepper. Saute till crisp-tender.
• Remove from heat & stir in chopped tomato, black olives, herbs & spices.
• Place 1/3 of eggplant slices in a 9x13" baking dish. Top with 1/3 of veggie/spice mixture & repeat layering 2 more times. Bake 15 minutes.
• While casserole is baking, beat eggs & set aside. In a separate bowl, combine breadcrumbs, 2 tbsp olive oil & Parmesan cheese. Mix well & set aside.
• At 15 minutes, remove casserole from oven. Drizzle beaten eggs over surface, let them seep into the veggie mixture & move veggies around gently using a fork to aid this process as required.
• Sprinkle breadcrumb, olive oil & Parmesan cheese mixture evenly over surface & return to oven for 15 min or till breadcrumbs are golden brown. Serve immediately.
• NOTE: While the recipe did not suggest this, IMO this dish is capable of being expanded to a 1-dish meal w/the addition of your cooked grd meat of choice &/or crumbled feta cheese as another option.

LOW FAT EGGPLANT (AUBERGINE) ROLLATINI

Steps:

• First make the sauce, in a large deep saute pan, over medium heat add the crushed tomatoes, water& red wine.
• Bring to a boil and then add the garlic, oregano, basil, red pepper flakes, sugar& fennel seeds, then reduce the temperature to a simmer.
• Simmer covered for 30-40 minutes until the sauce is reduced and thickened.
• Meanwhile, make the filling by combining in a medium bowl the ricotta, 1/2 cup fat free mozzarella, the parmesan, 1/8 tsp of black pepper& the parsley, stirring well to combine, then set aside.
• Slice each eggplant into*thinly* (1/8-1/4 inch thick) slices lengthwise.
• Try to achieve about 8 thin slices per eggplant, discarding the first and last slice.
• In a shallow pie plate, combine the breadcrumbs (or panko) and the 1/4 tsp pepper, oregano and Mrs Dash, then set aside.
• Brush both sides of each eggplant slice with the yogurt, then dredge in the breadcrumb mixture.
• Place on a baking sheet sprayed with cooking spray and broil for 2 minutes, then turn over and broil the other side an additional 2 minutes, then set aside to cool.
• You will most likely need 3 baking sheets in total, and you want to broil each sheet seperately to ensure even browning of the eggplant.
• Once the eggplant slices are cool, place a tablespoon of the ricotta mixture on one end of each slice and roll up to cover the filling.
• In a 13x9 pan, spoon enough sauce to coat the bottom of the pan.
• Layer the eggplant rolls seam side down over the sauce.
• Ladle the remaining sauce over the eggplant rolls and top with 1/2 cup of reduce fat, part skim mozzarella cheese and 2 tbsp of parmesan.
• Bake in a 350F oven for 30-45 minutes.
• For OMAC, make the sauce, then freeze it, then proceed with step# 5 and through step 11.
• Once you have made the rolls freeze them individually on a baking sheet.
• Once frozen remove from the baking sheet and store in freezer bags.
• When ready to proceed with the recipe, thaw the sauce, but DONOT thaw the rolls.
• Place the frozen rolls over the sauce as is in step 12, add the topping, then bake at 350 for 1 hour.

EGGPLANT (AUBERGINE) CASSEROLE

Steps:

• Preheat oven to 180°C.
• Heat oil in saucepan.
• Sauté eggplant and onion until soft.
• Remove saucepan from heat and stir through margarine until melted.
• Add remainder of ingredients, and combine well.
• Transfer to a casserole dish, and bake until golden and bubbling, approx 45 minutes.

EASY EGGPLANT (AUBERGINE) CASSEROLE

Steps:

• Peel and slice the eggplant 1 cm thick and place the slices on a plate in a single layer.
• Salt them heavily, cover with another plate and weight.
• Leave for 1/2 to one hour.
• Cut the bread into cubes.
• Peel and chop the onion.
• Sauté the bread cubes with the spices in 1 tbsp of olive oil, and lay them in a small lasagne pan when they are nicely browned.
• Rinse and gently squeeze dry the eggplant.
• Cut it in to 1 cm cubes and sauté them, with the onion, in the remaining olive oil, until the eggplant is tender.
• Add the tomatoes and simmer for a few minutes.
• Mix into the toasted bread cubes in the lasagne pan.
• Top with the grated cheese.
• Bake at 350°F for 30 minutes.

LOW FAT EGGPLANT (AUBERGINE) PARMESAN

Steps:

• Preheat oven to 400 degrees.
• Peel and slice eggplant into 1/2 slices.
• Spray both sides with cooking spray and place on a sprayed baking sheet.
• sprinkle with half of the salt and garlic powder.
• Bake 20 minutes, turning the eggplant halfway through cooking time.
• In a sauce pan, saute minced garlic in cooking spray until lightly browned.
• Add tomato sauce, italian seasoning, oregano, and bouillon granules.
• Reduce heat under pan to very low and cover.
• Remove eggplant from baking sheet.
• In a small baking dish, spread a thin layer of sauce. Add one layer of eggplant, another of sauce and so on until all eggplant is used.
• Finish with a layer of sauce. Top with cheeses and bake until cheese is melted.