Low Fat Good Fat Eggplant Aubergine Casserole Recipes

Steps:

• Preheat oven to 350°F, and prepare vegetables.
• In medium bowl, combine olive oil, eggplant, mushrooms and seasoning.
• Transfer to unprepared baking pan.
• Bake eggplant mixture for 30 minutes.
• Mix onion, tomatoes, tomato juice, salt in medium bowl.
• After thirty minutes, pour tomato juice mixture over eggplant mixture.
• Bake at 350°F for additional half hour.
• Allow to cool a little before serving.

Steps:

• HEAT GRILLER/BROILER.
• In saucepan, HEAT 2 tsp lowfat vegetable or chicken broth.
• SAUTE finely diced onion, diced garlic and pepper until soft.
• ADD 2 cans of diced tomatoes, increase heat slightly and cook 15 minutes until sauce thickens slightly;.
• REMOVE from heat and set aside.
• SEPARATE 4 egg whites.
• MIX together bread crumbs, parmesean cheese and italian season (ie mixed italian dry spices, oregano).
• CUT eggplant into 1/4 inch slices.
• DIP eggplant in eggwhite and then COAT with seasoned breadcrumbs and place on prepared cookie sheet.
• NOTE: Prepared cookie sheet can be covered in aluminum foil or use a low fat cooking spray so the eggplant doesn't stick.
• GRILL until brown - about 5 minutes each side.
• PREHEAT oven to 425 degrees.
• LAYER eggplant, tomatoe mixture in a 2 quart baking casserole dish; continue layers and sauce until completed.
• TOP with nonfat mozzerella cheese and BAKE uncovered for 15 minutes.
• NOTE: Top should be lightly brown and cheese bubbly.
• ENJOY!
• NOTE: I serve with a bed of rocket, feta and a tsp of balsamic vinegar.
• NOTE: Garlic amount is personal preference.

Steps:

• Preheat oven to 400 degrees F.
• Spray baking sheet with cooking spray.
• Cut eggplant into 1/2 inch thick slices; season with salt and pepper.
• Place eggplant on baking sheet; spray tops lightly with olive-oil spray.
• Bake at 400 degrees F. for 20 minutes, or until tender.
• In the meantime, simmer tomato sauce with basil, garlic, and oregano until heated through.
• Spread tomato sauce on eggplant; top with some chopped fresh herb, if you desire.
• Sprinkle with fat-free mozzarella; then cover with reduced-fat mozzarella.
• Bake 5-7 minutes more at 400 degrees F. or until cheese is melted (you may bake longer, or place under broiler if you like the cheese to brown).
• Sprinkle with parmesan cheese and serve.

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.

Steps:

• Preheat the oven to 375°F (190˚C).
• Trim the ends off the eggplant, then slice into ½-inch (2-cm) thick rounds. Transfer the rounds to a baking sheet lined with paper towels and sprinkle with salt on both sides. Let sit for 10 minutes for the salt to draw out excess moisture from the eggplant.
• In a medium bowl, whisk together the almond meal, Italian seasoning, and a pinch of salt. Beat the eggs in another medium bowl with a splash of water. Add the rice flour to another medium bowl.
• Coat the salted eggplant rounds in the rice flour, then in the egg, letting any excess drip off, then in the seasoned almond meal. Set the rounds on a baking sheet lined with parchment paper. Lightly drizzle on both sides with olive oil.
• Bake the eggplant, flipping halfway through for even browning, for 30 minutes, or until golden brown.
• While the eggplant is baking, make the sauce: Heat a drizzle of olive oil in a medium saucepan over medium-low heat. Add the garlic and red pepper flakes and cook for 3-4 minutes, until the garlic is fragrant. Reduce the heat if the garlic is browning too quickly. Add the crushed tomatoes and stir to combine. Cover and simmer for 15 minutes, stirring occasionally to prevent the bottom from scorching. Add the basil and stir to incorporate.
• To assemble, spread a bit of sauce in the bottom of a 9x13-inch (23x33-cm) baking dish, then add a layer of baked eggplant. Top with more sauce and sprinkle with the mozzarella and Parmesan cheese. Repeat with the remaining ingredients, using another baking dish if needed to make another single layer of eggplant.
• Bake for 10 minutes, then turn the broiler on high and cook for another 3 minutes, until the cheese is browned and bubbling.
• Serve garnished with more basil.
• Enjoy!
• Nutrition, per serving - Calories: 424, Total fat: 21 grams, Sodium: 666 mg, Total carbs: 41 grams, Dietary fiber: 9 grams, Net carbs: 32 grams, Sugars: 12 grams, Protein: 22 grams

Steps:

• Set oven to 350 degrees.
• mix the ricotta cheese in a small bowl with the pepper, granulated garlic and parsley.
• Place into fridge while preparing eggplant.
• Cut eggplant into 1/4 inch slices.
• In a flat plate mix olive oil and garlic salt.
• Then, dip eggplant slices into olive oil mixture and place on george foreman grill for 12 minutes each slice.
• Place a single layer of eggplant in a greased baking dish (use pam cooking spray).
• Place a spoonful of the ricotta mixture on top of eggplant, then one slice roasted pepper and another slice of eggplant on top.
• You may make these three layers by repeating the procedure.
• Top with a sprinkle of mozerella cheese and bake for 20 minutes at 350 degrees.
• It is delicious and very simple to make!