INGREDIENTS
1 eggplant, peeled and diced
1 1/2 cups shredded Cheddar cheese
1 cup dry bread stuffing mix
1 clove garlic, crushed
2 tablespoons diced onion
1 egg, lightly beaten
1 teaspoon dried Italian seasoning
salt and pepper to taste
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
Place the eggplant in a medium microwave safe dish. Cook, stirring once, in the microwave 5 minutes on High, or until tender. Transfer to a 9x9 inch baking dish. Mix in 1/2 cup Cheddar cheese, stuffing mix, garlic, onion, and egg. Season with Italian seasoning, salt, and pepper.
Bake 15 minutes in the preheated oven. Top with remaining cheese, and continue baking 15 minutes, until cheese is bubbly and lightly browned.
Cheesy Baked Eggplant
INGREDIENTS
1 eggplant, sliced into 1/2 inch rounds
2 tablespoons olive oil, or as needed
1 tablespoon garlic powder, or to taste
2 tablespoons olive oil
1 small onion, chopped
3 cloves garlic, chopped
2 small tomatoes, chopped
1 (10 ounce) package fresh spinach leaves
1/2 cup ricotta cheese
3/4 cup shredded mozzarella cheese, divided
3/4 cup grated Parmesan cheese, divided
3/4 cup tomato pasta sauce
2 teaspoons Italian seasoning
DIRECTIONS
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.
Eggplant Au Gratin
INGREDIENTS
1/2 pound eggplant, peeled and cut into 1/4 inch slices
1 tablespoon olive oil
3/4 cup spaghetti sauce
3/4 cup shredded part-skim mozzarella cheese
2 tablespoons shredded Parmesan cheese
DIRECTIONS
Brush both sides of eggplant slices with oil. Place on an ungreased baking sheet. Bake at 400 degrees F for 8 minutes. Turn and bake 7-8 minutes longer or until lightly browned and tender. Cool on a wire rack.
Place one eggplant slice in each of two 10-oz. ramekins coated with nonstick cooking spray. Top each with 2 tablespoons spaghetti sauce and 2 tablespoons mozzarella cheese. Repeat layers twice. Sprinkle with Parmesan cheese. Bake, uncovered, at 350 degrees F for 20-25 minutes or until bubbly and cheese is melted.
Vegetarian Four Cheese Lasagna
INGREDIENTS
2 cups peeled and diced pumpkin
1 eggplant, sliced into 1/2 inch rounds
5 tomatoes
1 pint ricotta cheese
9 ounces crumbled feta cheese
2/3 cup pesto
2 eggs, beaten
salt and pepper to taste
1 (15 ounce) can tomato sauce
fresh pasta sheets
1 1/3 cups shredded mozzarella cheese
1 cup grated Parmesan cheese
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
Place pumpkin on a baking sheet and roast in oven until browned and tender, about 30 minutes. Meanwhile, grill eggplant on a charcoal grill or fry in a skillet, turning once, until charred and tender, 10 to 15 minutes. Halve tomatoes and place on baking sheet in oven for last 15 minutes of pumpkin time; cook until tender and wrinkly.
In a medium bowl, stir together ricotta, feta, pesto, eggs, salt and pepper until well mixed. Fold roasted pumpkin into ricotta mixture.
Spoon half of the tomato sauce into a 9x13 baking dish. Lay two pasta sheets over the sauce. Arrange a single layer of eggplant slices over pasta and top with half the ricotta mixture. Cover with two more pasta sheets. Arrange the roasted tomatoes evenly over the sheets and spoon the remaining half the ricotta mixture over the tomatoes. Sprinkle with half the mozzarella. Top with remaining two sheets of pasta. Pour remaining tomato sauce over all and sprinkle with remaining mozzarella and Parmesan.
Bake in preheated oven 30 to 40 minutes, until golden and bubbly.What's a good eggplant recipe using cheese?
I think the best and easiest would be an eggplant lasagna.What's a good eggplant recipe using cheese?
Eggplant parmesean baked with shredded cheeses.
These are so good! Try them out...
EGGPLANT LASAGNA
1 1/2 pounds eggplant cut very thin
1 tbsp. vegetable oil
1/2 c. chopped onion
1 lb. mushrooms sliced
9 lasagna noodles (about)
1 (15 1/2 oz.) jar spaghetti sauce
8 oz. part skim ricotta cheese
4 oz. shredded part skim Mozzarella cheese, 1 cup
3 tbsp. grated Parmesan cheese
In large non stick skillet sprayed with nonstick cooking spray, brown eggplant slices; set aside. In same skillet in hot oil, cook onion 3 minutes, stirring occasionally. Add mushrooms; cook about 5 to 7 minutes, or until mushrooms are tender, stirring frequently.
Cook lasagna noodles as label directs, omitting salt. Preheat oven to 350 degrees.
In a 11 x 7 inch baking dish, spoon 1/4 cup of sauce. Arrange three alternate layers of noodles, ricotta, mushroom mixture, Mozzarella cheese, eggplant slices, sauce, and Parmesan cheese. Cover and bake about 30 - 40 minutes until heated through.
Eggplant Rollatini
Recipe courtesy Giada De Laurentiis
3 medium-sized eggplants (about 4 pounds total)
Sea salt
1/2 cup extra-virgin olive oil, plus extra for drizzling
32 ounces ricotta cheese
2 large eggs, lightly beaten
1/2 cup shredded mozzarella
8 tablespoons grated Parmesan
3 tablespoons toasted pine nuts
20 basil leaves, chiffonade
2 cups fresh tomato sauce, recipe follows
Sea salt and freshly ground black pepper
Preheat the grill and preheat the oven to 375 degrees F.
Place a rack over a large baking sheet. Cut the eggplants lengthwise, into 1/2 inch thick slices. Arrange eggplants onto rack. Sprinkle with sea salt to help remove excess moisture and any bitterness from the eggplants. Set aside for about 10 to 15 minutes. Rinse off the salt from the eggplants and pat dry. Brush the eggplant slices with olive oil and place on a hot grill until lightly browned on each side and tender, about 4 minutes per side. If you do not have an outdoor grill, you can use a grill pan. Brush or spray vegetable oil evenly over the grill pan.
In a large bowl, mix the ricotta and egg. Add mozzarella, 3 tablespoons of Parmesan and toasted pine nuts and gently combine. Fold in basil just to combine. Do not over mix.
Place a tablespoon of the cheese mixture on 1 end of the eggplant and roll up tightly. Place the eggplant rollatini onto a greased 13 by 9-inch baking dish, seam side down. Continue with remaining eggplant. Evenly distribute the tomato sauce on top of the eggplant rollatini. Season with salt and pepper. Sprinkle with remaining 5 tablespoons of Parmesan and bake for 15 minutes. When cooked, drizzle the top with extra-virgin olive oil.
Simple Tomato Sauce:
2 (32 ounce) cans crushed tomatoes
陆 cup extra virgin olive oil
1 small onion, chopped
2 cloves of garlic, chopped
1 stalk celery, chopped
1 carrot, chopped
2 dried bay leaves
Sea salt and freshly ground black pepper
4 tablespoons unsalted butter, optional
In a large casserole pot, heat oil over medium high heat. Add onion and garlic and saute until soft and translucent, about 5-10 minutes. Add celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 5-10 minutes. Add tomatoes and bay leaves and simmer uncovered on low heat for 1 hour or until thick. Remove bay leaves and check for seasoning. If sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors.
Add half the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.
Melitzanopita (Greek Pie Using Eggplant (Aubergine) )
2/3 cup olive oil
2 lbs Japanese eggplants, peeled and cut into 1/2 inch dice (the long, thin kind, fewer seeds)
3 medium onions, minced (about 3 cups)
8 ounces lean bacon or smoked ham, minced
1 tablespoon tomato paste
1/2 teaspoon salt
1/2 teaspoon pepper
12 ounces feta cheese, crumbled
4 eggs
1 bunch parsley, minced
1/3 cup fresh mint, chopped or 1 tablespoon dried mint, crumbled
1 (1 lb) package phyllo pastry (phyllo)
1/2-3/4 cup olive oil
1 small egg (make into a wash with 1 tblsp water)
3 tablespoons sesame seeds
1. In a large saucepan over medium heat, saute eggplant and onion, stirring occassionally, until eggplant is soft and has become almost a puree, about 20 minutes. Add bacon or ham, tomato paste and salt and pepper (careful with the salt - it may not seem like a lot but the bacon and the cheese, that will be added later will add a lot more), and cook another 5 minutes. You may have a dark brown film on the bottom of your skillet (I do not use non-stick surfaces - only stainless steel). You will find that this scrapes up easily once you turn off the heat and the eggplant puree starts to cool. Do scrape it back into the puree with a spoon as this is highly-flavoured and helps the overall taste (if it doesn't scrape easily in the beginning, just wait a couple of minutes longer). Allow to cool.
2. Note: The eggplant puree can be made up to 1 day ahead and refrigerated. Bring to room temperature before continuing with recipe.
3. In a large bowl, combine well eggplant puree, feta, eggs, parsley and mint. Taste a small amount of the filling to decide if you would like it a bit saltier.
4. Preheat oven to 390掳F.
5. Butter bottom and sides of a 15 X 11 inch baking pan. Stagger sheets of filo in pan, brushing each sheet with olive oil as you position it in the pan.
6. When you have used half the sheets of filo pastry, empty the filling into the pan and spread it out evenly.
7. Continue staggering the remaining sheets of filo over top, brushing each one with olive oil as you position it in the pan. Tuck in any overhang you have and give a last generous brushing of olive oil to the whole pie.
8. With a sharp knife, score the pie lengthwise into 4 strips, and then score into 4 strips crosswise (resulting in 16 pieces of pie). DO NOT CUT ALL THE WAY THROUGH FILO - JUST THE TOP LAYERS.
9. Generously sprinkle the pie with some tap water using your fingertips (run your hand under the tap and sprinkle the water over the pie - do about 5 of these sprinkles - this results in a crisper, crunchier crust).
10. Brush pie with eggwash and sprinkle with the sesame seeds. Bake for 1 hour, or until pie is a golden-brown. You may need to reverse pan back to front midway through baking.
11. Allow to cool 15-20 minutes before cutting into. Personally, I like this pie just warm or at room temperature.
12. Enjoy.
Eggplant Casserole
INGREDIENTS:
* 1 large eggplant, peeled and cubed
* 1 teaspoon grated onion
* 1/8 teaspoon salt and pepper to taste
* 4 tablespoons butter
* 4 tablespoons flour
* 1 1/4 cups milk
* 1 green pepper, chopped
* 3/4 cup grated sharp cheese
* 4 tablespoons chili sauce
* 2 egg yolks, slightly beaten
* 2 egg whites, stiffly beaten
PREPARATION:
Cook eggplant in boiling water with onion, salt, and pepper until tender. Drain. Melt butter in in a saucepan over low heat. Add flour; blend well. Add milk gradually, stirring, until blended. If needed, add additional salt.
Continue cooking over low heat, stirring, until thickened. In a bowl, combine sauce, chopped pepper, cheese, slightly beaten egg yolks, chili sauce and drained eggplant. Fold in stiffly beaten egg whites. Bake in buttered casserole 40 minutes at 350掳. Serves 6.
---------------Eggplant Patties
INGREDIENTS:
* 1 cup eggplant, diced %26amp; cooked until tender
* 3/4 cup cooked rice
* 1 egg
* 3 tablespoons flour
* 1/2 teaspoon salt
* pinch black pepper
* dash red pepper sauce
* 2 tablespoons grated onion
* 1/2 cup sharp or mild Cheddar cheese, shredded
PREPARATION:
Drain and measure 1 cup of the cooked eggplant into a bowl. Mix with remaining ingredients. Cover and chill thoroughly. Heat bacon drippings or oil in a heavy skillet over medium heat; drop mixture by tablespoonfuls and fry until nicely browned on both sides.
Serve immediately as a side dish with sliced tomatoes or salsa.
Serves 6.
---------------------Eggplant Lasagna
INGREDIENTS:
* 8 ounces lasagna noodles, cooked
* 1 medium eggplant
* olive oil
* 1 can (6 ounces) tomato paste
* 1 cup red wine
* 1/2 cup hot water
* 1 garlic clove
* 1 teaspoon dried leaf basil, crumbled
* 1/2 teaspoon turmeric
* salt and pepper
* 1 cup chopped onion
* 2 cups chopped green bell pepper
* 1/4 cup sliced black olives
* 1/2 cup grated Parmesan cheese
PREPARATION:
Slice eggplant into 1/4-inch rounds; fry in a nonstick skillet in hot oil on both sides until tender. Drain on brown paper or paper towels. Combine tomato paste, wine, water, garlic, basil, and salt, turmeric, and pepper.
Simmer for 5 minutes. Add green bell pepper, chopped onion, and olives. Cook for 5 minutes longer.
Arrange a layer of lasagna noodles in a buttered shallow baking dish. Cover noodles with a layer of eggplant slices and several spoonfuls of the sauce. Sprinkle with Parmesan cheese. Repeat layers until all ingredients are used. Bake eggplant lasagna at 350掳 for 30 minutes. Eggplant lasagna serves 8.
-------------------Eggplant and Mozzarella Cheese Sandwiches
INGREDIENTS:
* 4 6-inch lengths of French bread or individual sandwich buns
* olive oil
* garlic powder
* salt
* 12 to 16 ounces thinly sliced Mozzarella cheese
* roasted red pepper slices, cut in strips
* 1 medium eggplant
* flour
* salt and pepper
PREPARATION:
Split bread; sprinkle with olive oil and sprinkle with a little garlic powder and salt. Cut eggplant into 1/2-inch thick slices. Dredge in flour and fry in hot oil until browned. Drain on paper towels and season with salt and pepper.
Place overlapping slices on one side of split bread. Top with slices of Mozzarella cheese; add several strips of roasted red pepper. Put under broiler briefly to melt cheese and lightly brown.
Serves 4
Always check allrecipes.com. The recipes are all rated, the reviews are helpful, and there is an endless supply of recipes. I put the link below.......I did a search on eggplant parmesan (my personal favorite!).
Mangia!
Eggplant lasagna
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