Delightful Eggplant Aubergine Bake Recipes

Steps:

• Preheat oven to 375*.
• Slice eggplant very thin, no more than 1/4".
• Salt slices lightly and let them stand about 10 minutes.
• Then pat dry with paper towels.
• Beat the egg with milk in one bowl, combine wheat germ and herbs in another.
• Dip the eggplant slices in liquid, then dredge in wheat germ.
• Bake on oiled tray for 20-30 minutes until eggplant is crisp on outside.

Steps:

• Boil eggplants until soft.
• Saute onion, chopped shrimp, and celery in butter or oil; combine with eggplant.
• Put in baking pan and sprinkle with bread crumbs or cracker crumbs.
• Bake approximately 30 minutes at 350°F.

Steps:

• Preheat the oven to 400°F or 200°C.
• Trim the eggplants and slice into 1/2 cm thick rounds.
• In a bowl or large plate, sprinkle slices with salt and leave for 15 minutes.
• Meanwhile, line two baking sheets with tin foil and oil lightly with some of the olive oil.
• When eggplants are ready, wash or brush off the salt and lay the slices next to one another on the trays.
• Brush tops lightly with olive oil before putting in the oven for 10 minutes.
• Take out, turn over and bake for a further five minutes or until all the slices are soft and lightly browned.
• While the eggplant is cooking, use remaining oil to fry the onion and celery in a frying pan or saucepan.
• After 1-2 minutes add the water, canned and fresh tomatoes, balsamic vinegar, thyme and garlic.
• Simmer until sauce is quite thick and dry, about 5 minutes.
• The last thing to make is the white sauce.
• In a small pot, melt the butter.
• Stir in the flour and mix until blended.
• Then add the milk and cook over a low heat, stirring constantly, until thickened.
• Now for the final step- assembly!
• Put a little bit of tomato sauce on the bottom of a casserole dish (lined with tin foil for easy clean up).
• Add a layer of eggplant, a layer of tomato sauce, some basil and then some white sauce.
• Season with salt and pepper, to taste.
• Continue with another layer of eggplant, tomato sauce and so on, making sure to keep enough white sauce at the end to finish off the dish.
• Once you have poured over the last of the white sauce, top with slices of mozzarella and bake for 20 minutes or until cheese is golden.

Steps:

• Preheat oven to 375°F
• Brush 2 baking sheets with oil; set aside.
• In a wide, shallow bowl, whisk together eggs and 2 tablespoons water.
• In another bowl, combine breadcrumbs, 3/4 cup Parmesan, oregano, and basil; season with salt and pepper.
• Dip eggplant slices in egg mixture, letting excess drip off, then dredge in breadcrumb mixture, coating well; place on baking sheets.
• Bake until golden brown on bottom, 20 to 25 minutes.
• Turn slices; continue baking until browned on other side, 20 to 25 minutes more.
• Remove from oven; raise oven heat to 400°F.
• Spread 2 cups sauce in a 9-by-13-inch baking dish.
• Arrange half the eggplant in dish; cover with 2 cups sauce, then 1/2 cup mozzarella.
• Repeat with remaining eggplant, sauce, and mozzarella; sprinkle with remaining 2 tablespoons Parmesan.
• Bake until sauce is bubbling and cheese is melted, 15 to 20 minutes.
• Let stand 5 minutes before serving.
• Note: To make Chunky Tomato Sauce: In a medium saucepan, heat 1 tablespoon olive oil over medium heat.
• Cook 1 small diced onion and 2 minced garlic cloves, stirring frequently, until translucent, 2 to 4 minutes.
• Crush 2 cans whole tomatoes (28 ounces each) into pan; add 1/4 teaspoon dried oregano.
• Simmer, stirring occasionally, until thickened, 15 minutes.
• Season with salt and pepper.

Steps:

• Prepare a cookie sheet and coat with non-stick cooking spray (you might need two sheets for the eggplant slices).
• In a bowl mix bread crumbs with about 1-1/2 teaspoons seasoning salt, pepper 1 teaspoon garlic powder and 4 tablespoons Parmesan cheese).
• In a shallow baking dish or bowl dip the eggplant slices in the egg whites and then coat in the seasoned bread crumb mixture.
• Place the eggplant slices on prepared baking sheet/s and spray the eggplant slices liberally with cooking spray; set aside.
• In a medium frypan heat the olive oil over medium heat.
• Add in onion and garlic; cook until softened.
• Add in oregano, 1 teaspoon salt or seasoning salt and pepper; cook for 1 minute.
• Increase heat to high and add in the chopped tomatoes; cook until thickened (about 10-12 minutes) then remove from heat, add/mix in basil (if you are using dry basil add in with the oregano),.
• Set oven to broil and broil the eggplant slices one pan at a time for 3-5 minutes (per side) until brown.
• Set oven to 400 degrees.
• Layer the eggplant slices in a greased 1-1/2 - 2-quart baking dish.
• Top with the tomato/onion mixture.
• Then top the slices with mozzarella cheese and remaining 1/3 cup Parmesan cheese.
• Bake uncovered until cheese is bubbly, about 15 minutes.
• Delicious!