Sizzling Cheesy Italian Eggplant Cassies Recipes

SIZZLING CHEESY ITALIAN EGGPLANT - CASSIES

Steps:

• 1. Spray a sheet pan with cooking spray or could grease with olive oil. Preheat oven to 350 degree F. Place as many slices of eggplant that will fit - or as many as you need. Sprinkle with salt, pepper and Italian seasoning.
• 2. Drizzle with olive oil. Bake for 30 minutes, then turn each slice to the other side and season- drizzle again with olive oil. Bake another 15 - 20 minutes or until tender.
• 3. Turn oven to broiler. Remove eggplant and sprinkle each slice with fresh basil, evenly.
• 4. Add a slice of fresh cheese to each eggplant round. Sprinkle with Italian seasoning and broil until golden.
• 5. Plate and sprinkle with a little more kosher salt, fresh Parmesan cheese & serve with a side of warm marinara... Delicious!

CHEESY VEGETABLE CASSEROLE WITH EGGPLANT

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Bring a large saucepan of water to a boil. Add eggplant and cook until tender, 10 to 15 minutes. Drain and pour eggplant into an 8-inch square baking dish.
• Melt butter in a 3-quart saucepan on medium heat. Add flour and mix to create a paste. Add tomatoes, bell pepper, onion, brown sugar, and salt and cook over medium to medium-high heat. Stir occasionally until mixture bubbles and thickens, 5 to 10 minutes. Pour mixture over the eggplant in the baking dish.
• Cover the vegetables in the baking dish with Cheddar cheese and bread crumbs.
• Bake in the preheated oven until hot and bubbly, 30 to 40 minutes.

CHEESY BAKED EGGPLANT

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Brush eggplant slices with olive oil on both sides, and place them on a baking sheet. Sprinkle garlic powder over the top. Bake for 10 minutes.
• Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the onion, garlic, tomatoes and spinach. Cook and stir for a few minutes until fragrant, and the tomatoes have released their juices. In a medium bowl, mix together 1/2 cup of ricotta cheese, 1/2 cup of mozzarella cheese, and 1/2 cup of Parmesan cheese. Set aside.
• Place the eggplant slices in a greased 9x13 inch baking dish. Top with the spinach mixture. Spoon the cheese mixture over the spinach, and spread into a thin layer. Pour the spaghetti sauce over the cheese layer. Sprinkle the remaining mozzarella and Parmesan cheese over the top. Sprinkle with Italian seasoning.
• Bake for 30 minutes in the preheated oven, or until heated through and the eggplant is easily pierced with a fork.

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.

ITALIAN-STYLE EGGPLANT CASSEROLE

Steps:

• Preheat the oven to 400°F and line 2 baking sheets with parchment.
• Peel the eggplants and cut them into 3/8-inch thick slices. Arrange the slices on the baking sheets, brush the top of each slice with the olive oil and season with salt and pepper. /p>
• Place both sheets in the oven and roast until the eggplant is tender and lightly caramelized, 12 to 15 minutes. Rotate the position of the sheets at least once to ensure even cooking. Remove the eggplant from the oven and reduce the heat to 375°F.
• Coat a small casserole with nonstick spray and add a layer of eggplant, overlapping the slices slightly. Spoon a little of the sauce over the eggplant and top with slices of provolone. Repeat the process with the remaining eggplant, but finish with the shredded mozzarella.
• Bake uncovered, until the cheese is melted and bubbly, 10 to 12 minutes. Serve with pasta if desired.

CHEESY ITALIAN EGGPLANT DELIGHT

Steps:

• Preheat over to 400.
• Season eggplant with salt and pepper, and roast for 15 minutes, covering the bottom of a cooking spray-coated glass dish with slices.
• Layer with half the sauce and half the tomatoes. Sprinkle with 1 tablespoon each of basil and italian seasoning, salt and pepper to taste.
• Top with half the ricotta and half the mazzarella. Repeat layers.
• Bake for 20 minutes, heating to broil until cheese is golden.