Best Eggplant Aubergine And Zucchini Cake Recipes

MEDITERRANEAN LAYERED BAKE

Steps:

• Add the sliced potatoes to a large saucepan with water and parboil (they should still be firm in the centre, but slightly softened on outside). Drain and set aside.
• Add the olive oil to a frying pan over a medium high heat, once hot, add the onion and fry for a couple of minutes until softened
• Add the peppers and garlic and fry for a further couple of minutes.
• Add the chopped tomatoes, tomato paste (puree), stock, balsamic vinegar, oregano, fresh basil and crushed fennel seeds.
• Bring to a boil and then reduce heat, and allow to gently bubble for 15-20 minutes until sauce reduces down and thickens (it's important to let the sauce reduce down and thicken otherwise it will be too watery).
• Taste sauce and season as needed with salt and black pepper.
• Set aside.
• Wipe the frying pan clean, spray with olive oil spray and place over medium heat, add the courgette and aubergine in batches until lightly browned on all sides and softened, seasoning with a little salt and black pepper as you do.
• Then you can begin the layering.
• Add half the tomato sauce to the bottom of the baking tray.
• Then add half the courgette and half the aubergine.
• Add half the potato slices in a then layer, slightly overlapping each other as you do.
• Then add the remaining tomato sauce, another layer of aubergine and courgette and then the final layer of potatoes.
• Preheat oven to 200c/fan 180c/400f or gas mark 6
• Add the milk to a saucepan, stir the cornstarch with a couple of tablespoon of water to make a slurry, add this into the milk, slowly heating until it starts to thicken. As it starts to thicken, stir in 30g of the parmesan until melted into the sauce.
• Pour the sauce over the potatoes, spreading out so it covers evenly with a spatula
• Top with the remaining parmesan and mozzarella.
• Cover with foil (it's important you use a deep enough tray so that the cheese doesn't touch the foil when covered)
• Place in the oven and bake for 30 minutes, remove foil and continue to bake for another 20-30 minutes until the top is lovely and golden.
• Sprinkle with some fresh chopped parsley
• Serve and enjoy!!

EGGPLANT (AUBERGINE) , ZUCCHINI AND CHICKEN PARMESAN

Steps:

• Slice chicken breasts in half so they are thin. Get 8 pieces to grill.
• Grill chicken, eggplant and zucchini until tender (I use my George Foreman grill).
• Preheat oven to 350°F.
• Spray a 9x13-inch baking dish with a nonstick spray.
• Layer chicken, eggplant, and zucchini horizontally or sideways covering the bottom of the baking dish.
• Add garlic and paprika to the tomatoes or salsa and pour over the layers of chicken and vegetables.
• Next add panko bread crumbs and mozzarella on top of the diced tomatoes, and then sprinkle on the Parmesan cheese.
• Cover and bake until hot and bubbly, about 20 to 30 minutes depending on your oven.

MEDITERRANEAN EGGPLANT (AUBERGINE) CAKES

Steps:

• Preheat oven to 375°F.
• Brush eggplant slices evenly with olive oil.
• Bake for 20 minutes until golden brown and tender.
• Remove from oven, and finely dice the eggplant slices.
• In a medium bowl, combine the chopped eggplant pieces with the garlic, egg whites, parmesan, feta, breadcrumbs, basil and parsley and green onions.
• Add the salt and pepper in quantities at your discretion.
• Mix everything well and place in the refrigerator 20min to firm up.
• (Note: add this stage you may adjust the mixture by adding more breadcrumbs if it does not hold well together).
• Divide the mixture into 6-8 equal portions, and shape into a flattened ball.
• Coat with flour.
• Fry the fritters in shallow oil for 2 mins on either side, till they are golden brown.
• Serve with a salad, lemon wedges and a yoghurt sauce to dip into, if preferred.

BAKED ZUCCHINI EGGPLANT (AUBERGINE) AND TOMATOES

Steps:

• Arrange vegetables in layers in a sprayed baking dish, making sure mushrooms are covered so they don't dry out.
• Combine remaining ingredients and pour over vegetables; cover with with release foil; Bake at 400 degrees for about 30 minutes, serve.

MOZZARELLA BAKED EGGPLANT AND ZUCCHINI

Steps:

• Preheat the oven to 375.
• Grease a 9" square baking dish.
• Cut the eggplant into 1/2" thick slices. Layer 1/2 of the slices on the bottom of the dish. Top with 1/2 C of the sauce and 1 T of the basil.
• Toss together the Mozz & Parm. Sprinkle 2/3 C of the cheese over the top of the sauce.
• Layer the zucchini over the cheese. Top with 3/4 C of the sauce, 2 T of the basil, and 2/3 C of the cheese.
• Top with remaining eggplant slices and the remaining sauce, basil & cheese.
• Cover with aluminum foil and bake 15 minutes. Uncover and bake 25 minutes longer. Let stand 10 minutes before serving.
• Spoon "extra" sauce over servings from bottom of dish.

EGGPLANT (AUBERGINE) CAKE?!

Steps:

• Preheat oven to 350*.
• Combine all ingreients in a large mixer bowl.
• Beat at medium speed for 4 minutes.
• Pour into a greased and floured tube or bundt pan.
• Bake for 50-55 minutes or until cake pulls from side of pan (do not underbake).
• Cool 15 minutes in pan and then remove and cool completely on wire rack.
• For mellowing of flavors, cover and store overnight.
• Sprinkle with confectioners' sugar before serving, if desired.