BALSAMIC EGGPLANT (AUBERGINE) PARMESAN
This is so good! I love the flavors and I hope you do too! I got this off the internet (I don't remember where) and tweaked it a bit. Not only is this yummy but only 3 weight watcher points! Enjoy!
Provided by Sharon123
Categories Vegetable
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 400°F.
- Combine vinegar, oil, oregano, 1/2 tsp each salt, pepper and sugar.
- Coat large cookie sheet with vegetable cooking spray.
- Brush both sides of eggplant with vinegar mixture and arrange in single layer on cookie sheet.
- Bake 15 minutes per side or until fork-tender.
- Combine onions, garlic, and 2 Tbsp of wine in large non-stick skillet, stirring over medium-high head until onions are soft, approximately 5 minutes.
- Stir in stewed tomatoes with their liquid, chopped tomato, basil, remaining 2 Tbsp wine, 1/2 tsp salt and 1/4 tsp sugar.
- Bring to boil over high heat; reduce heat and simmer uncovered, stirring occasionally to break up tomatoes, 10 minute.
- Makes approximately 2 1/2 cup sauce.
- Note: In a pinch I have used canned spaghetti sauce, and it worked just fine.
- Spoon one third of the sauce into shallow 2-quart baking dish.
- Arrange half the eggplant over sauce.
- Spoon half the remaining sauce over eggplant.
- Sprinkle on half of the mozzarella.
- Layer again with remaining eggplant, sauce and mozzarella.
- Top with parmesan.
- Cover with foil and bake 30 minutes.
- Bake uncovered 15 to 20 minutes more, until bubbly.
- Let stand 15 minutes before serving for easier cutting.
- Enjoy!
EGGPLANT (AUBERGINE) CASSEROLE
Make and share this Eggplant (Aubergine) Casserole recipe from Food.com.
Provided by Alan Leonetti
Categories Low Protein
Time 37m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Place eggplant on oiled sheet pan& bake in a 350 degree oven, turning it once, until soft.
- Remove from oven& slightly cool& peel.
- Cut into 1/2" pieces.
- In a large pan combine olive oil, onions& garlic& sautè on medium flame until golden brown.
- Add tomato, tumeric, eggplant, salt& pepper.
- Stir to evenly combine.
- Cook 1 or 2 minutes over medium flame.
- Add the beaten eggs.
- Just as the eggs begin to solidify, stir.
- Continue to stir until the eggs are completely solidified.
- Add more salt& pepper if desired.
- Place into a serving bowl& serve hot.
Nutrition Facts : Calories 166.3, Fat 10.8, SaturatedFat 2.2, Cholesterol 158.6, Sodium 57.5, Carbohydrate 12.4, Fiber 5.3, Sugar 5.1, Protein 6.7
EGGPLANT PARMESAN WITH BALSAMIC GLAZE
Steps:
- For the balsamic glaze: Put the vinegar in a small nonreactive saucepan over high heat and cook until reduced to 1/2 cup, 12 to 15 minutes. Stir in the honey and season with salt and pepper. Transfer to a small bowl and let cool to room temperature.
- For the roasted red pepper tomato sauce: Heat the oil in a large Dutch oven over medium-high heat. Add the onion and cook until soft. Add the garlic and red chile flakes and cook for 1 minute.
- Add the tomatoes and their juices, salt and pepper, bring to a boil and cook, stirring occasionally, until the tomatoes begin to soften, 20 minutes. Coarsely mash the tomatoes with a potato masher. Add the pureed piquillo peppers and cook over high heat, stirring occasionally. Add the oregano and half of the basil and cook until the sauce is thickened, about 25 minutes more. Taste for seasoning and stir in the parsley. Reserve the remaining basil for serving.
- For the eggplant: Preheat the oven to 400 degrees F. Lightly butter the bottom and sides of a 15-by-10-by-2-inch flameproof baking dish and set aside. Heat the oil in a large Dutch oven or deep fryer to 365 degrees F.
- Combine the fontina and shredded mozzarella in a bowl and set aside. Combine the breadcrumbs and panko in a large shallow baking dish and season with salt and pepper. Place the flour in a medium shallow baking dish or large plate and season with salt and pepper. Whisk the egg and 2 tablespoons of water together in another medium shallow baking dish and season with salt and pepper.
- Season each eggplant slice on both sides with salt and pepper. Dredge each eggplant slice in the flour, tapping off the excess, then dip it in the egg and dredge it in the breadcrumb mixture. Shake off any excess breading and transfer the eggplant to a baking sheet. Repeat with the remaining eggplant slices. Fry the eggplant slices in batches until tender and golden brown on each side and tender, about 2 minutes per side. Remove to a baking sheet lined with paper towels and season with salt.
- Lay 8 slices of the fried eggplant in the prepared baking dish, top each slice with about 1/4 cup of the roasted red pepper tomato sauce, 1/4 cup of the combined cheeses and a tablespoon of the remaining chopped basil. Season with salt and pepper. Take 4 of the topped eggplant slices and place them on the other 4 so you have a total of 4 eggplant stacks. Top each stack with one more eggplant slice, 1/4 cup of the sauce, some of the basil and a few thin slices of the fresh mozzarella. Bake until the cheese melts, 8 to 10 minutes. Place under the broiler and broil until the fresh mozzarella is golden brown, about 30 seconds. Top with the remaining chopped fresh basil and drizzle with the balsamic glaze.
BALSAMIC EGGPLANT (AUBERGINE) CASSEROLE
Best and easiest eggplant dish I've found to date (and I've tried many)! You do not need to add all the specific veggies on top - use what is in fridge.
Provided by Ellee
Categories One Dish Meal
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Slice eggplant into 1/4 inch rounds and place on a microwave safe plate.
- Sprinkle with balsamic vinegar and microwave for 6 - 7 minutes to soften.
- Mix spices with breadcrumbs. Coat each eggplant slice in mixture. Place in large glass baking dish.
- Cover with chopped peppers, sliced zucchini, sliced tomatoes, onion, & garlic. Pour spaghetti sauce over top and sprinkle with oregano and cheese.
- Bake 1 hour at 350°.
Nutrition Facts : Calories 252.3, Fat 9.1, SaturatedFat 4.2, Cholesterol 22.1, Sodium 631.6, Carbohydrate 31.9, Fiber 4.9, Sugar 11.3, Protein 12
EGGPLANT (AUBERGINE) CASSEROLE
Make and share this Eggplant (Aubergine) Casserole recipe from Food.com.
Provided by KJ1036
Categories Cheese
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 9
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.
MEDITERRANEAN EGGPLANT (AUBERGINE) CAKES
A lovely vegetarian appetizer. I always sweat my eggplants before making this, to remove the bitter juices. I find it has a better flavor that way.
Provided by eatrealfood
Categories Vegetable
Time 50m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 375°F.
- Brush eggplant slices evenly with olive oil.
- Bake for 20 minutes until golden brown and tender.
- Remove from oven, and finely dice the eggplant slices.
- In a medium bowl, combine the chopped eggplant pieces with the garlic, egg whites, parmesan, feta, breadcrumbs, basil and parsley and green onions.
- Add the salt and pepper in quantities at your discretion.
- Mix everything well and place in the refrigerator 20min to firm up.
- (Note: add this stage you may adjust the mixture by adding more breadcrumbs if it does not hold well together).
- Divide the mixture into 6-8 equal portions, and shape into a flattened ball.
- Coat with flour.
- Fry the fritters in shallow oil for 2 mins on either side, till they are golden brown.
- Serve with a salad, lemon wedges and a yoghurt sauce to dip into, if preferred.
EASY EGGPLANT (AUBERGINE) CASSEROLE
The technique may seem a little strange here, but it is not unlike making a dressing or stuffing for poultry. The end result is a delicious vegetarian main dish for the fall. It has a rich taste and meaty texture; some of my vegetarian friends were very suspicious while eating it, but I wouldn't fool them!
Provided by Jenny Sanders
Categories One Dish Meal
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 9
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.
BALSAMIC MARINATED GRILLED EGGPLANT (AUBERGINE)
Great for outdoor grilling. This is a different tasting grilled eggplant. A vegetarian delight! Prep time is marinating 24 hours.
Provided by Miss Annie
Categories Lunch/Snacks
Time P1DT10m
Yield 2-3 serving(s)
Number Of Ingredients 8
Steps:
- Combine the first 6 ingredients and pour over the eggplant.
- Marinate overnight (or at least four (4) hours).
- Cook on a pre-heated grill over medium heat for about 5 minutes each side.
- The eggplant will get dark brown and lightly crisp on the outside, and soft in the center.
EGGPLANT (AUBERGINE) CASSEROLE
Make and share this Eggplant (Aubergine) Casserole recipe from Food.com.
Provided by karen
Categories Cheese
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees.
- Peel eggplant and cut into large chunks.
- Boil in salted water for about 10 minutes or until soft.
- Drain eggplant in collander, then return to pot and mash.
- Add all other ingredients except 1/2 cup of the cheese.
- Spray a casserole dish with cooking spray and pour eggplant mixture into dish.
- Sprinkle remaining cheese on top.
- Bake for 45 minutes.
GRILLED BALSAMIC EGGPLANT
Balsamic and herb marinaded on eggplant cut so it grills on 3 sides and won't fall through the grates of the grill. Enjoy this recipe as is or cube and add to a pasta salad, sprinkle grated cheese over it while still hot.
Provided by Rita1652
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Add the marinade ingredients into a bag tossing to combine. Add the 4 quarters of the eggplant and marinade for 1 hour at room temperature or overnight in the refrigerator.
- Preheat grill to high. Place the wedges on the grates reserving the marinade.Grill on hot oiled grates lowering heat to medium.
- Brown on all three sides. Marking each side. Will be ready when easy to remove from grate. For more tender move to indirect heat and grill till desired. About 10 minutes.
- Pour the reserved marinade over the hot eggplant.
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- Preheat the oven to 200C/390F, then brush the eggplant with a generous amount of olive oil, sprinkle with a bit of salt and then bake each half facedown in little separate baking dishes (or side by side in a slightly bigger baking dish) for about 45 minutes or until the flesh is soft.
- Meanwhile, make the tomato sauce. Heat the olive oil on a medium heat in a pan with a large surface area, then add the garlic. Cook for a couple of minutes (don’t brown the garlic), then add the chopped tomatoes, herbs and salt and pepper. Half fill the empty tomato can with water and add that to the pan, too. Let simmer for about 15 minutes, then remove the herb sprigs. Add the sugar and balsamic vinegar and stir in.
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