Best Broiled Eggplant With Cheese And Tomato Sauce Recipes

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BROILED EGGPLANT WITH TOMATO SAUCE



Broiled Eggplant With Tomato Sauce image

Make and share this Broiled Eggplant With Tomato Sauce recipe from Food.com.

Provided by morgainegeiser

Categories     Vegetable

Time 11m

Yield 2 serving(s)

Number Of Ingredients 6

1 small eggplant (about 1 pound)
1 tablespoon butter or 1 tablespoon margarine
1 (8 ounce) can tomato sauce
1/2 teaspoon garlic powder
1/4 teaspoon pepper
1/4 teaspoon salt

Steps:

  • Pare and cut eggplant into 1/2 inch slices.
  • Set oven control at broil and/or 550 degrees.
  • Place eggplant slices on rack in broiler pan. Brush butter on slices; season with salt and pepper.
  • Broil with tops about 3 inches from heat until eggplant is hot and tender. about 6 minutes.
  • In a small saucepan, heat tomato sauce and garlic powder, stirring occasionally. Serve on eggplant slices.

Nutrition Facts : Calories 156.2, Fat 6.6, SaturatedFat 3.8, Cholesterol 15.3, Sodium 936.2, Carbohydrate 24.7, Fiber 11.2, Sugar 11.5, Protein 4.5

GRILLED EGGPLANT STACKS WITH GOAT CHEESE, TOMATO AND BASIL SAUCE



Grilled Eggplant Stacks With Goat Cheese, Tomato and Basil Sauce image

A great summertime dish, this is an incredibly delicious recipe. I like to serve these eggplant stacks with grilled steak or chicken but these tasty stacks are good enough all on their own. The combination of the basil oil drizzled on the layers of eggplant with the goat cheese and tomato work so well together. You can't go wrong if you want to use feta instead of the goat cheese, I made a few with each and they are both equally delicious. If you are entertaining, these are a perfect choice to make ahead of time and than bake when you are ready to serve and they make a beautiful presentation!

Provided by Everything Tasty Ki

Categories     Vegetable

Time 35m

Yield 4 serving(s)

Number Of Ingredients 6

1 large eggplant
3 large tomatoes
1 cup goat cheese or 1 cup feta
1/2 cup fresh basil leaf
1/2 lemon, juice of, fresh
2 garlic cloves

Steps:

  • Preheat oven to 350 degrees.
  • Cut the eggplant into ½" thick rounds. Lightly season them with salt on both sides and let sit on a paper towel for 30 minutes to let water to come out of the eggplant.
  • Brush or drizzle olive oil on top of each slice and grill them for 2 -3 minutes each side until cooked.
  • Blend the basil leaves with 4 tablespoons olive oil, 2 garlic cloves, lemon juice, and 1 teaspoon salt in a food processor or blender until smooth.
  • Cut the tomatoes crosswise to 1/4" thick rounds.
  • On an oiled baking pan or using parchment paper, arrange 4 eggplant rounds side by side. Spread 1/2 tablespoon of the basil-garlic mixture on top of each one, then generously sprinkle the cheese crumbs. Top each with tomato rings. Add another layer of eggplant, basil spread, cheese and tomato rounds and top with the rest of the crumbled feta. Make as many layers as you can. Usually, 1 large eggplant will make 4, 3 layer stacks.
  • Bake for approximately 20-25 minutes until the tomatoes are wilted and the cheese is soft and melted.
  • Enjoy!

EGGPLANT WITH TOMATO SAUCE



Eggplant with Tomato Sauce image

My grandmother brought this recipe from Italy about 125 years ago. It's been passed through the generations and is now being made by my own great-granddaughters! It's a delightful side dish that we serve with a variety of main courses such as pasta with meatballs or baked chicken. I make it every week!

Provided by Taste of Home

Categories     Side Dishes

Time 1h10m

Yield 8 servings.

Number Of Ingredients 10

2 pounds eggplant, unpeeled
1 teaspoon salt
1 tablespoon olive oil
1 can (28 ounces) crushed tomatoes in puree
2 garlic cloves, minced
1 teaspoon dried basil
1 to 2 teaspoons sugar
Salt and pepper to taste
Additional olive oil for frying
1/4 cup shredded Parmesan cheese

Steps:

  • Cut eggplant into 1/2-in.-thick slices. Sprinkle with salt. Place in a deep dish; cover and let stand for 30 minutes. , Rinse with cold water; drain and dry on paper towels. In a 2-qt. saucepan, heat oil over medium heat Add the tomatoes, garlic, basil and sugar; bring to a boil. Reduce heat and simmer, uncovered, for 45 minutes or until thickened, stirring occasionally. , Season with salt and pepper. Keep warm while preparing eggplant. In a large skillet, heat about 1/4 cup oil; brown eggplant, a quarter at a time, adding more oil as needed. Place on a serving platter one row at a time. Cover with sauce and sprinkle with cheese. Serve warm.

Nutrition Facts : Calories 148 calories, Fat 10g fat (2g saturated fat), Cholesterol 2mg cholesterol, Sodium 525mg sodium, Carbohydrate 15g carbohydrate (9g sugars, Fiber 5g fiber), Protein 4g protein.

BROILED EGGPLANT, CHEESE AND TOMATO SAUCE WITH GREEN NOODLES



Broiled Eggplant, Cheese And Tomato Sauce With Green Noodles image

Provided by Marian Burros

Categories     dinner, lunch, pastas, appetizer, main course

Time 40m

Yield 3 servings

Number Of Ingredients 12

1 large eggplant, about 1 1/4 pounds
6 to 9 ounces green noodles
1 tablespoon olive oil
1 clove garlic, peeled and minced
1 large onion, peeled and chopped
4 ounces mushrooms, thinly sliced
2 tablespoons chopped parsley
1/2 teaspoon dried oregano
1 teaspoon dried basil
1 28-ounce can tomato puree, no salt added
Freshly ground black pepper to taste
4 ounces sharp cheese, such as cheddar or provolone, sliced very thin

Steps:

  • Bring 3 quarts of water to boil for the noodles. Preheat the broiler.
  • Wash the eggplant and slice off and discard both ends. Cut it into slices 1/2-inch thick and place on a broiler pan. Broil on each side until the slices are browned. Total broiling time should be about 10 minutes.
  • Cook the noodles according to package directions and drain.
  • Meanwhile, heat the oil in a large skillet and saute the garlic and onion until the onion softens. Add the mushrooms and saute 1 or 2 minutes longer. Add parsley, oregano, basil and tomato puree. Cook over low heat 5 minutes or longer, until eggplant is browned. Season with pepper.
  • Arrange eggplant slices in a single layer in a shallow ovenproof baking dish. Top with noodles. Cover with cheese slices and tomato sauce. Bake at 450 degrees for 10 minutes to melt cheese and heat the dish through.

Nutrition Facts : @context http, Calories 625, UnsaturatedFat 10 grams, Carbohydrate 87 grams, Fat 22 grams, Fiber 14 grams, Protein 27 grams, SaturatedFat 9 grams, Sodium 760 milligrams, Sugar 21 grams, TransFat 0 grams

BROILED EGGPLANT ROLLS WITH GOAT CHEESE AND TOMATO



Broiled Eggplant Rolls with Goat Cheese and Tomato image

Categories     Cheese     Tomato     Vegetable     Appetizer     Broil     Vegetarian     Quick & Easy     Summer     Gourmet     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 2 as a first course

Number Of Ingredients 6

a 1-pound eggplant, cut lengthwise into 1/3-inch-thick slices
2 teaspoons salt
2 tablespoons olive oil
3 to 4 tablespoons (about 2 ounces) soft mild goat cheese, or to taste
1 tomato, seeded and diced
1 1/2 tablespoons minced fresh parsley leaves

Steps:

  • Working with 4 inner eggplant slices, reserving the remaining slices for another use, rub the salt into both sides of each slice and let the eggplant drain in a colander for 10 minutes. Rinse the eggplant and pat it dry. Brush both sides of each eggplant slice with the oil and on a baking sheet broil the eggplant under a preheated broiler about 3 inches form the heat for 3 to 4 minutes on each side, or until it is golden and tender. Spread the goat cheese on the eggplant, top it with the tomato, and sprinkle the tomato with the parsley. Beginning with a short side roll up the slices.

BAKED EGGPLANT WITH TOMATO SAUCE AND THREE CHEESES



Baked Eggplant With Tomato Sauce and Three Cheeses image

This Italian-inspired baked eggplant gets a rich treatment with homemade tomato sauce and a gooey layer ricotta, parmesan and shredded mozzarella.

Provided by Annacia

Categories     Vegetable

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 15

2 lbs eggplants (3 medium)
Pam cooking spray, olive oil flavored
3 bell peppers (red or yellow stemmed andseeded and halved)
1/3 cup olive oil
1 cup chopped onion
4 garlic cloves, finely chopped
2 tablespoons flour
2 cups milk
1 pinch cayenne pepper
1 (28 ounce) can tomatoes (crushed or pureed)
1/2 cup basil leaves, chopped
1 cup skim milk ricotta cheese
1/4 cup parmesan cheese
1 egg yolk
1 cup shredded mozzarella cheese

Steps:

  • Preheat oven at 425°F.
  • Cut off both ends of the eggplants and cut into 24 slices, about 1-inch thick each.
  • Coat 2 sheet pans lightly with spray olive oil and place the eggplant slices on the oiled sheet pans along with the bell pepper halves and spray the vegetables with olive oil.
  • Bake in the oven for 25 minutes, turning halfway through the baking.
  • Dice the bell peppers and set aside.
  • In a medium saucepan, over moderate heat, in 2 tablespoons of the oil cook half the onion until softened.
  • Add half the garlic and flour and cook for another minute, stirring constantly.
  • Add the milk in 3 additions stirring the sauce until smooth with the each addition.
  • Add the cayenne, season with salt and pepper, and cook for another 10 minutes, stirring occasionally and set aside to cool.
  • Meanwhile, in another saucepan, over medium heat, cook the remaining onion in 2 tablespoons of the remaining olive oil until softened.
  • Add the diced bell pepper and cook for another minute, stirring frequently. Add the remaining garlic, the crushed tomatoes and simmer for 10 minutes.
  • Stir in the basil and simmer another 2 minutes, (you will have about 3 1/2 cups tomato sauce), set aside.
  • Mix the ricotta cheese with 3 tablespoons of the cooled white sauce along with the parmesan, egg yolk, the remaining cayenne and salt and pepper to taste.
  • TO ASSEMBLE:
  • Coat the interior of a 2-quart baking dish with half the remaining olive oil. Spread tomato sauce over the bottom of the baking dish. Place half of the eggplant slices in a single layer over the tomato sauce.
  • Season lightly with salt and pepper to taste. Place 5 tablespoons of the ricotta mixture on each eggplant slice, and spoon white sauce over ricotta mixture.
  • Top with remaining eggplant slices. Season with more salt and pepper and drizzle with remaining olive oil. Spoon remaining tomato sauce over each eggplant slice, and top each one with mozzarella.
  • Bake at 375F for 30 minutes.

BROILED EGGPLANT WITH PARMESAN



Broiled Eggplant With Parmesan image

Provided by Pierre Franey

Categories     easy, quick, appetizer

Time 30m

Yield 4 servings

Number Of Ingredients 5

2 eggplants about 3 inches in diameter, total weight 1 1/4 pounds
Salt and freshly ground pepper to taste
4 tablespoons olive oil
2 teaspoons finely chopped garlic
4 tablespoons freshly grated Parmesan cheese

Steps:

  • Preheat oven to broil.
  • Trim eggplants and cut into 16 slices of equal thickness.
  • Arrange eggplant slices in one layer on a baking sheet. Sprinkle with salt and pepper and brush both sides with olive oil.
  • Place eggplant under broiler about 4 inches from heat source. Broil about 3 minutes, and turn slices and broil for 3 minutes more.
  • In a small dish, blend garlic with Parmesan, and sprinkle mixture evenly over eggplant. Place under broiler until bubbling. Serve immediately.

Nutrition Facts : @context http, Calories 248, UnsaturatedFat 13 grams, Carbohydrate 18 grams, Fat 18 grams, Fiber 8 grams, Protein 8 grams, SaturatedFat 4 grams, Sodium 707 milligrams, Sugar 10 grams

BROILED EGGPLANT WITH CHEESE AND TOMATO SAUCE



Broiled Eggplant With Cheese and Tomato Sauce image

Provided by Marian Burros

Categories     dinner, weekday, casseroles, main course

Time 45m

Yield 3 servings

Number Of Ingredients 11

1 large eggplant, about 1 1/4 pounds
4 ounces sharp cheese, such as cheddar or provolone, very thinly sliced
1 tablespoon olive oil
1 clove garlic, minced
1 large onion, chopped
4 ounces mushrooms, thinly sliced
2 tablespoons chopped parsley
1/2 teaspoon dried oregano
1 teaspoon dried basil
1 28-ounce can tomato puree
Freshly ground black pepper to taste

Steps:

  • Wash eggplant and slice off both ends. Slice remaining eggplant into 1/2-inch thick rounds and place on broiler pan close to source of heat. Broil on each side until slices are browned, total broiling time about 10 minutes. Watch very carefully.
  • Meanwhile, heat oil in large skillet and saute onion and garlic until onion softens. Add mushrooms and saute minute or two longer. Add parsley, oregano, basil and puree. Cook over low heat 5 minutes or longer, until eggplant is ready. Season with pepper.
  • Arrange eggplant slices in shallow ovenproof baking dish. Top with cheese slices and cover with tomato sauce. Wrap and freeze.
  • To serve, defrost, bake uncovered, at 450 degrees for 15 to 20 minutes, until sauce is bubbly. Serve over green noodles.

Nutrition Facts : @context http, Calories 352, UnsaturatedFat 8 grams, Carbohydrate 37 grams, Fat 19 grams, Fiber 12 grams, Protein 17 grams, SaturatedFat 8 grams, Sodium 745 milligrams, Sugar 20 grams, TransFat 0 grams

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