Cheesy Baked Eggplant Recipes

Steps:

• Cut eggplant into 1/4-in.-thick slices. Place in a colander over a plate; sprinkle with salt. Let stand for 30 minutes. Rinse under cold water and pat dry with paper towels. , In a shallow bowl, combine the bread crumbs, garlic salt and pepper. In another shallow bowl, beat eggs. Dip eggplant into eggs, then coat with crumb mixture., In a large skillet, cook eggplant in 2 tablespoons oil for 2 minutes on each side or until lightly browned. Transfer to an ungreased 13-in. x 9-in. baking dish. In the same skillet, saute the green pepper, onion and mushrooms in remaining oil for 5 minutes or until pepper and onion are crisp-tender. Sprinkle over eggplant. Top with tomatoes. , Bake, uncovered, at 350° for 25 minutes. Place cheese slices over the top. Bake 25-30 minutes longer or until cheese is lightly browned.

Steps:

• Preheat oven to 425°F.
• In a small bowl stir together mayonnaise, dried onion, and salt.
• In a shallow dish mix bread crumbs, Parmesan cheese, and Italian seasoning (or just use Italian breadcrumbs).
• Brush eggplant slices with mayonnaise mixture and then coat in breadcrumb mixture.
• Place eggplant slices on a lightly oiled baking sheet or shallow baking dish.
• Bake in hot oven for about 12 to 15 minutes turning about half way through.
• Enjoy!
• (This is a take-off from a recipe I have on a CD called "One Million of the World's Best Recipes", 2000).

Steps:

• Heat oven to 375 degrees. Cook rigatoni according to package instructions but keep it slightly more al dente. Reserve 1 1/2 cups pasta cooking water, then drain and rinse pasta under cold water, and transfer to a large bowl while you cook the eggplant.
• Heat 2 tablespoons olive oil in a large, oven-proof skillet over medium. Add half the eggplant, season with salt and pepper, and cook, stirring, until golden brown on all sides, 9 to 10 minutes. Transfer to the bowl with the rigatoni. Repeat with 2 tablespoons olive oil and remaining eggplant and transfer to the bowl.
• Heat the remaining 2 tablespoons olive oil in the skillet over medium. Add onion and garlic and cook, stirring, until translucent, 3 to 4 minutes. Stir in red-pepper flakes and season with salt and pepper. Add tomatoes and their juices, crushing the tomatoes with your hands as you add them. Cook until the tomatoes are very soft, about 5 minutes. Stir in the reserved pasta cooking water, adding up to 1 1/2 cups as needed to create a silky sauce.
• If the skillet is large enough, add the rigatoni and eggplant mixture, Parmesan, 1 cup mozzarella and 1 cup basil and toss to coat. Otherwise, add the tomato sauce, Parmesan, 1 cup mozzarella and 1 cup basil to the large bowl with the rigatoni and eggplant, toss to coat and then return to the skillet or transfer to a greased baking dish.
• Top with remaining 3 cups mozzarella and bake until the sauce is bubbling on the sides and the cheese is melted, about 25 minutes. Top with grated ricotta salata and torn fresh basil to serve.

Steps:

• Slice the eggplant into ½-inch (1 cm) pieces.
• Salt the slices and leave them to "sweat" for 20 minutes then wipe them off.
• Preheat oven to 350°F (180˚C).
• Slather each slice with olive oil.
• Bake for 25 minutes.
• In a medium bowl, combine all pizza sauce ingredients and stir until homogenous.
• Remove eggplant slices from the oven and pour about 2 tablespoons of the sauce mixture onto each one.
• Sprinkle mozzarella and cheddar on each slice.
• Put the slices back in the oven for 1-2 minutes to melt the cheese.
• Allow to cool before serving.
• Enjoy!

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.

Steps:

• Preheat the oven to 350°F (175°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.

Steps:

• Heat broiler.
• Brush both sides of eggplant with dressing; place on baking sheet. Broil, 4 inches from heat, 8 min. on each side or until lightly browned on both sides.
• Heat oven to 350°F. Place eggplant in single layer in 13x9-inch baking dish sprayed with cooking spray; top with remaining ingredients.
• Bake 30 min. or until heated through.

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.

Steps:

• Preheat the oven to 425 degrees F.
• Pour the marinara sauce all over the bottom of a 9-by-13-inch baking dish.
• Cut off one third of the mozzarella and cut the third into 12 small cubes. Grate the remaining mozzarella and set aside.
• Stuff each meatball with a mozzarella cube, pinching and rolling each to seal the cheese in the center. Place the stuffed meatballs in the baking dish and bake until well browned and cooked through, 22 to 24 minutes.
• Meanwhile, make the cheese sauce by melting 4 tablespoons butter in a small saucepan over medium heat. Whisk in the flour to make a roux, season with a pinch of salt and pepper and cook, whisking, for 1 minute. While constantly whisking, slowly add the milk. Add the shredded mozzarella and Parmesan, then stir until completely melted. Cover and keep warm until ready to serve.
• Spread the insides of the rolls with the remaining 4 tablespoons butter. Toast them butter-side down on a large skillet or griddle until golden, 1 to 2 minutes. Set aside.
• Add 3 meatballs to each of the toasted rolls. Top with a good amount of the cheese sauce, some banana peppers and a sprinkle of parsley to finish.

Steps:

• Roast the eggplant: Preheat the oven to 400°F (200°C). Line a large baking sheet with foil.
• Cut the eggplants in half lengthwise and place on the prepared baking sheet cut-side up. Drizzle with the olive oil and season with the salt and pepper.
• Roast the eggplant for 30-40 minutes, until tender.
• Meanwhile, make the farro risotto: Heat the olive oil in a medium saucepan over medium heat. Add the onion and sauté until translucent, about 8 minutes. Add the garlic and thyme and cook, stirring, for 2 minutes, until soft. Add the mushrooms and cook until soft, about 3 minutes. Stir in the farro, allowing the oil to coat each grain, and cook for 1 minute, until grains are lightly toasted.
• Pour in white wine and stir until it evaporates completely, 1 minute. Add 1 cup of the vegetable stock at a time and cook until the liquid begins to reduce before adding more, stirring occasionally, about 30 minutes total. The farro should be cooked through and creamy.
• Turn off the heat and stir in the butter, Parmesan, salt, and pepper until melted and well combined.
• Gently fold in the sweet peas and cherry tomatoes, then the parsley.
• Remove the eggplant from the oven and turn the broiler on high. Scoop out ¼ cup of flesh from each half and discard.
• Fill the eggplant halves with the farro risotto, dividing evenly. Sprinkle with the Parmesan cheese, then lay 2-3 slices of fresh mozzarella cheese on top. Drizzle with a bit of olive oil and sprinkle with salt and pepper.
• Broil the eggplant for 7-10 minutes, until the mozzarella is golden brown. Garnish with the parsley and serve warm.
• Enjoy!