Guest guest Posted October 5, 2008 Report Share Posted October 5, 2008 Hi Audrey, Here are some eggplant recipes that I like. If there's anything in the recipes that you don't eat, feel free to substitute: Eggplant Marinara 1 Eggplant 2 Tbsp olive oil 1 bag lowfat shredded Mozzarella cheese 1/2 cup grated parmesan cheese 1 jar spaghetti sauce Cooking spray Peel and slice an eggplant. Warm up olive oil in a skillet, sautee each slice of eggplant until cooked. Spray a baking dish with Pam. Layer 1/3 of the spaghetti sauce, 1/3 of the eggplant, 1/3 of the mozzarella cheese and 1/3 of the parmesan cheese in baking dish. Repeat 3 times, ending with the parmesan on top. Bake until cheese is bubbly, about 15 minutes. Eggplant Parmesan 1 Large Eggplant, sliced lengthwise very thin should get about 8 slices 15 oz. container part skim milk ricotta cheese 1 egg/eggbeater 2 C spaghetti sauce 1 tsp parsley 3/4 C parmesan cheese 1 C shredded part skim mozzarella Preheat oven to 350. Sauté eggplant in olive oil until quite soft. Drain on paper towel. Mix together egg, ricotta, parsley, parmesan cheese. Spread bottom of casserole with some spaghetti sauce. Layer eggplant and ricotta mixture. Spread spaghetti sauce overall. Sprinkle with shredded mozzarella. Bake uncovered for about 40 minutes or until bubbly and beginning to brown. Eggplant Rolatini Casserole Eggplant: 3 eggs 2 tablespoons grated Parmesan 1 tablespoon water 1 teaspoon kosher salt 1/2 teaspoon dried oregano 1/8 teaspoon garlic powder 2 medium eggplants Tomato Sauce: 1 tablespoon olive oil 2 tablespoons diced red onion 2 cloves garlic, chopped 1 (14-ounce) can no-sugar-added diced tomatoes 1 (8-ounce) can no-sugar-added tomato sauce 1/2 teaspoon dried basil 1/4 teaspoon garlic powder 1/2 teaspoon dried oregano 1/8 teaspoon kosher salt 1/8 teaspoon freshly ground black pepper Cheese Filling: 15 ounces whole-milk ricotta cheese 8 ounces shredded mozzarella cheese 1/2 cup grated Parmesan 1/4 cup diced roasted red peppers 1 tablespoon chopped flat-leaf parsley 1 tablespoon chopped fresh oregano leaves 1 clove garlic, minced 1/4 teaspoon black pepper 1 large egg Topping: 4 ounces shredded mozzarella cheese 1 tablespoon olive oil 1/2 teaspoon dry oregano Garnish: Leaves from 1 bunch of basil, torn into pieces Equipment: 9 by 13-inch baking dish Preheat oven to 400 degrees F. Make the Eggplant: Whisk together the eggs, Parmesan, water, salt, oregano, and garlic powder in a bowl. Trim the ends off each eggplant and, using a peeler, peel off 2 large swaths of skin on 2 sides. Cut each eggplant lengthwise into 6 slices about 1/2-inch thick. (If you end up with more than 12 slices, just pick out the best ones.) Dip each slice into the egg mixture and transfer to a vegetable spray-coated baking sheet with sides. (If the baking sheet seems crowded, divide the slices among 2 baking sheets.) Pour any remaining egg mixture over the eggplant and bake until lightly browned, about 12 minutes. Let cool slightly before carefully loosening each slice from the pan with a flat spatula. Turn oven down to 350 degrees F. Meanwhile make the Tomato Sauce: Heat the oil in a saucepan over medium heat. Add the onion and garlic and cook, stirring, until soft and translucent. Add the remaining ingredients and cook, stirring, for 2 minutes more. Make the Cheese Filling: Mix all of the ingredients together in a bowl. To assemble the Rolatini: Place two tablespoons of cheese filling in the center of each eggplant slice and roll them up. Place the rolls in a single layer, seam side-down, in the baking dish, and pour the tomato sauce over the top. Cover the rolatini with the topping ingredients. Bake for 25 minutes until cheese starts to brown on top and filling starts to ooze out of the rolls. Remove and serve garnished with the basil. Eggplant, Zucchini and Sweet Red Pepper Stew INGREDIENTS: • 1 eggplant, cut into 1 inch cubes • 2 Tbsp olive oil • 1 cup chopped onion • 5 cloves garlic, chopped • 1/2 cup brown rice • 1 zucchini, cut into large chunks • 1 large red bell pepper, chopped • 3 fresh tomatoes, diced • 1 cup Marsala wine • 1 1/2 cups water • 1/4 teaspoon red pepper flakes • 1/4 cup chopped fresh basil • 1/4 cup chopped fresh parsley • 1/4 tsp rosemary, chopped DIRECTIONS: 1. Place eggplant in a colander and sprinkle with salt to draw water out. 2. Heat olive oil in a Dutch oven or large pot. Rinse eggplant and pat dry. Saute until slightly browned. Stir in onion and saute until transparent. Stir in garlic and saute for 2 to 3 minutes. 3. Stir in rice, zucchini, red bell pepper, tomatoes, wine, water, salt and red pepper flakes. Cook over medium-high heat until mixture reaches a low boil. Reduce heat and simmer for 45 minutes, or until vegetables are tender. 4. Remove from heat and stir in basil, parsley and rosemary. Eggplant Pizza Ingredients: Pam 1 Eggplant Spaghetti Sauce Shredded Lowfat Mozzarella Cheese Lowfat Provolone Cheese Instructions: Spray baking pan with Pam. Cut the eggplant in round slices. Spray Pam on the eggplant. Bake for 15 minutes. Add spaghetti sauce, pepperoni and shredded mozzarella cheese. Top with provolone cheese. Put back in oven until cheese is melted and bubbly. Eggplant Tomato Sautee INGREDIENTS • 2 roasted red bell peppers • 1 onion, diced • 1 can stewed tomatoes • 1 eggplant • 4 cloves crushed garlic • 2 tablespoons tomato paste • 1/4 teaspoon ground black pepper DIRECTIONS 1. Cut the eggplant into small strips and dice onion. Water- saute until eggplant and onion begins to soften, about 6 to 8 minutes. 2. Once the eggplant is soft, add garlic. 3. Cut peppers into small strips and add to eggplant. Add stewed tomatoes. Add tomato paste and pepper. Bring to boil, reduce heat and simmer for 30 minutes. Roasted Eggplant 1 lg eggplant 4 sm tomatoes 1 lg onion 1 Tbsp minced garlic 1 Tbsp ground coriander 1 tsp dried thyme 1 tsp pepper 1 c water 1 tsp vegetable bouillon 1/2 c olive oil 1/2 c red wine vinegar Preheat oven to 500 degrees. Cut the eggplant into 1-inch cubes, leaving skin on. Cut tomatoes into eighths; seed and core. Cut onion into eights; separate layers. Place all the prepared vegetables in a large mixing bowl. Sprinkle garlic, coriander, thyme and pepper on top. Gently toss. Pour water, vegetable bouillon, olive oil and red wine vinegar over the vegetable mixture. Toss gently until completely coated and well mixed. Spoon vegetables into shallow 9x13-inch pan coated with vegetable oil spray. Roast for 1 hour, stirring gently every 20 minutes. Roasted Eggplant with Lemon and Olive Oil 1 large eggplant 2 1/2 Tbsp extra-virgin olive oil, plus extra for the pan 1 tsp onion powder 1 Tbsp fresh lemon juice ½ tsp black pepper Heat oven to 400°F. Trim eggplant and cut in half lengthwise; cut each half into 4 long wedges. Cut each wedge in half widthwise. Brush a heavy-bottomed baking sheet with oil or line with parchment paper. Place eggplant pieces, skin side down, on the baking sheet. Brush each with oil and sprinkle with pepper and onion powder. Roast until softened and golden brown, 25 to 30 minutes. Drizzle with lemon juice, and serve hot. Ratatouille Ingredients: Ratatouille: 2 Tbsp olive oil 2 teaspoons finely minced garlic 1 cup chopped onions 1 large eggplant 3 medium zucchini 2 large green peppers 1 tsp oregano 1 tsp basil 2 tsp parsley 1 15-oz can diced tomatoes 1/4 tsp black pepper Brown rice (optional): 1 cup brown rice 2 cups water Instructions: Cook 1 cup of brown rice in 2 1/2 cups of boiling water (optional). Heat olive oil in Dutch oven or large saucepan, cook garlic and onions until tender. Cut vegetables into 1-inch pieces. Add the eggplant, zucchini, pepper, oregano, black pepper, and parsley and stir well. Saute about 5 minutes. Add tomatoes, cover and cook over low heat for about 45 minutes. Serve over brown rice. I eat eggplant all the time, as it's a great meat substitute. Maryann --- Quote Link to comment Share on other sites More sharing options...
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