Best Eggplant Bread Recipes

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GOAT CHEESE WITH GRILLED EGGPLANT AND ROASTED PEPPERS ON OLIVE BREAD



Goat Cheese with Grilled Eggplant and Roasted Peppers on Olive Bread image

Provided by Ira Freehof

Categories     Sandwich     Cheese     Pepper     Vegetable     Vegetarian     Back to School     Lunch     Goat Cheese     Fall     Summer     Grill/Barbecue     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 1 sandwich

Number Of Ingredients 5

1-2 ounces fresh goat cheese (2 tablespoons = 1 ounce)
2 slices olive bread or any rustic country bread
3 1/4-inch grilled eggplant slices*
1/2 large roasted red pepper**
1 teaspoon lightly salted butter

Steps:

  • 1. Spread goat cheese on one side of bread.
  • 2. Place eggplant and pepper on the other piece of bread.
  • 3. Close sandwich.
  • 4. Spread evenly 1/2 teaspoon of butter onto each slice of bread.
  • 5. Grill over moderate heat for approximately 3-4 minutes.
  • *To grill eggplant:
  • Slice thinly, brush with olive oil, sprinkle with salt and pepper to taste, and grill or broil for 4-5 minutes.
  • **To roast peppers (also available in jars):
  • Hold peppers over a flame until blackened, place peppers in a paper bag, peel and discard skins when cooled.

EGGPLANT AND TOMATO PANZANELLA: BREAD SALAD



Eggplant and Tomato Panzanella: Bread Salad image

This is one of my favorite summertime sidedishes. Tossing the salad while the eggplant is still warm softens the mozzarella and really brings the whole dish together

Provided by Allybee Z

Categories     Vegetable

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 17

1/2 loaf French bread, cut into 1-inch cubes
2 finely minced garlic cloves
2 tablespoons olive oil
2 tablespoons melted butter
salt and pepper
1/4 cup balsamic vinegar
1/4 teaspoon salt
1/4 teaspoon pepper
3 tablespoons olive oil
1 tablespoon chiffonade mint
1 tablespoon chiffonade basil (trust me, the herbs really make the dish)
2 large eggplants, cut into 1-inch cubes
1 tablespoon olive oil
1 tablespoon melted butter
salt and pepper
3 cups halved cherries or 3 cups grape tomatoes
1/4 lb fresh mozzarella cheese, cut into 1-inch cubes

Steps:

  • Preheat oven to 425 degrees F.
  • Toss bread cubes with garlic, olive oil, butter, and salt and pepper. Cook in preheated oven for ten minutes or until lightly brown and crispy. set aside to cool slightly.
  • Toss eggplant with olive oil, melted butter, and salt and pepper to taste.
  • Roast in preheated oven for 20 minutes or until tender and golden brown.
  • To make viniagrette: combine balsamic vinegar, salt, pepper, and olive oil.
  • To prepare salad: combine tomatoes, eggplant, bread, and mozzarella. Toss with vinaigrette and garnish with herbs.

Nutrition Facts : Calories 633.4, Fat 37.7, SaturatedFat 12.5, Cholesterol 45.3, Sodium 736.4, Carbohydrate 63.8, Fiber 13.5, Sugar 20.8, Protein 15.5

ROASTED EGGPLANT AND PEPPER SALAD WITH PITA BREAD AND SESAME SPREAD



Roasted Eggplant and Pepper Salad with Pita Bread and Sesame Spread image

Categories     Salad     Food Processor     Vegetable     Side     Bake     Hanukkah     Vegetarian     Lunch     Eggplant     Bell Pepper     Healthy     Vegan     Sesame     Bon Appétit     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 8

Number Of Ingredients 17

For the salad:
Nonstick vegetable oil spray
2 eggplants (about 2 1/2 pounds total), cut into 3 x 3/4 x 3/4-inch strips
2 large green bell peppers, cut into 1/2-inch wide strips
2 large red bell peppers, cut into 1/2-inch wide strips
8 large garlic cloves (unpeeled)
1/2 cup olive oil
3/4 cup red wine vinegar
1 tablespoon ground cumin
1 1/2 teaspoons salt
1 1/2 teaspoons pepper
3/8 teaspoon cayenne pepper
8 warm pita bread rounds, cut into wedges
For the sesame spread:
1 cup (2 sticks) unsalted margarine, room temperature
2/3 cup toasted sesame seeds
1 teaspoon salt

Steps:

  • To make the salad:
  • Position rack in top third of oven and preheat to 450°F. Spray large heavy baking sheet with nonstick vegetable oil spray. Combine eggplant, peppers, garlic and oil in large bowl. Toss well. Transfer to prepared sheet. Bake until eggplant is brown and vegetables are tender, stirring every 10 minutes, about 50 minutes. Remove garlic and reserve. Scrape vegetables and all pan juices into bowl.
  • Combine vinegar, cumin, salt, pepper and cayenne in processor. Peel roasted garlic; add to processor. Puree until smooth. Toss vegetable mixture with 1/4 cup garlic dressing. Cool, tossing occasionally. (Can be made 1 day ahead. Cover and chill vegetables and remaining dressing separately. Bring to room temperature.)
  • Mound salad in center of large platter. Surround with pita wedges. Serve, passing remaining dressing and Sesame Spread separately.
  • To make the sesame spread:
  • Beat margarine, sesame seeds and salt to blend in small bowl. (Can be prepared 2 days ahead. Cover and refrigerate. Bring to room temperature before serving.)

CRISP TOMATO, ZUCCHINI AND EGGPLANT BREAD GRATIN



CRISP TOMATO, ZUCCHINI AND EGGPLANT BREAD GRATIN image

Categories     Vegetable

Yield 6 Servings

Number Of Ingredients 9

1/2 medium eggplant, sliced crosswise 1/4 inch thick
1 medium zucchini or yellow squash, sliced 1/4 inch thick
Kosher salt and ground pepper
6 tablespoons extra-virgin olive oil
4 garlic cloves, minced or mashed
One 14-ounce loaf rustic white bread, crusts removed and bread sliced 1/2 inch thick
1/2 cup torn basil leaves
3 medium tomatoes, sliced 1/2 inch thick
1 teaspoon thyme leaves

Steps:

  • 1. Preheat the oven to 400°. In a colander, toss the eggplant and zucchini with 1 teaspoon of kosher salt and let stand for 20 minutes. Drain well and gently squeeze out any excess liquid. 2. Meanwhile, in a small bowl, stir the olive oil with the garlic. Coat a 9-by-13-inch baking dish with 1 1/2 teaspoons of the garlic-infused oil. Tear the bread into 2-inch pieces and line the bottom of the baking dish with bread, fitting the pieces tightly together. Drizzle the bread with 2 tablespoons of the garlic oil and season with salt and pepper. Sprinkle the bread with half of the basil. 3. In a medium bowl, toss the eggplant and zucchini with 2 tablespoons of the garlic oil and season with salt and pepper. Sprinkle the tomato slices with salt and pepper. Arrange the eggplant, zucchini and tomatoes over the bread, overlapping them if necessary. Sprinkle with the thyme leaves, salt and pepper and drizzle with the remaining garlic oil. 4. Bake the gratin for about 40 minutes, until the vegetables begin to brown and the bottom of the bread is golden brown. Remove the vegetable gratin from the oven and let stand until cooled slightly, about 10 minutes. Sprinkle with the remaining basil, cut into pieces and serve. MAKE AHEAD The gratin can be baked up to 2 hours in advance. Reheat in a 350° oven or serve at room temperature.

ROASTED EGGPLANT AND OLIVE SPREAD WITH PITA BREAD CHIPS



Roasted Eggplant and Olive Spread with Pita Bread Chips image

Provided by Patrick Corrigan

Yield Makes about 2 cups of spread

Number Of Ingredients 7

3 1-pound eggplants
3 6- to 7-inch-diameter pita breads, cut horizontally in half
Olive oil
1/4 cup chopped pitted Kalamata olives or other brine-cured black olives
3 large garlic cloves, minced
1 tablespoon red wine vinegar
2 teaspoons ground cumin

Steps:

  • Preheat oven to 475°F. Pierce eggplants with fork. Place on baking sheet. Roast until skins are blackened and eggplants are soft, turning occasionally, about 1 hour. Cut eggplants in half. Spoon flesh into strainer set over bowl; drain 15 minutes. Maintain oven temperature.
  • Meanwhile, brush pita rounds lightly with oil. Sprinkle pita rounds with salt and pepper. Cut each pita round into 6 wedges. Arrange wedges on clean baking sheet. Bake until crisp, about 4 minutes; cool.
  • Transfer drained eggplant to medium bowl. Mix in olives, garlic, vinegar, cumin and 1 tablespoon oil. Season spread with salt and pepper. Mound in small bowl. Serve with chips.

TOMATO & EGGPLANT FOCACCIA BREAD



Tomato & Eggplant Focaccia Bread image

Make and share this Tomato & Eggplant Focaccia Bread recipe from Food.com.

Provided by Lizzie Rodriquez

Categories     Breads

Time 2h20m

Yield 1 loaf, 16 serving(s)

Number Of Ingredients 15

1 1/4 ounces active dry yeast
1 1/3 cups warm water, about 100 to 110 degrees
4 cups all-purpose flour, divided
3 tablespoons olive oil
1 teaspoon salt
nonstick cooking spray
2 tablespoons olive oil, divided
1 garlic clove, minced
1 cup eggplant, peeled, finely chopped
2 tablespoons fresh basil, chopped
2 teaspoons capers
1/8 teaspoon salt
1/8 teaspoon black pepper
16 kalamata olives, chopped, pitted
5 plum tomatoes, about a pound, thinly sliced

Steps:

  • To prepare dough, dissolve yeast in warm water in a large bowl. Lightly spoon flour into dry measuring cups; level with a knife. Add 3 1/2 cups of flour, 3 tablespoons basil, 1 tablespoon oil, and 1 teaspoon salt; stir just until moist.
  • Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 10 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands.
  • Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85 degrees), free from drafts, 1 hour or until doubled in size.
  • Punch dough down; cover and let rest 5 minutes. Divide dough in half. Working with 1 portion at a time (cover remaining dough to keep from drying), roll each half into a 10-inch circle on a pizza pan or baking sheet coated with cooking spray. Cover and let rise 30 minutes or until doubled in size.
  • Preheat oven to 425 degrees.
  • To prepare tapenade, heat 1 tablespoon oil in a nonstick skillet over medium-low heat. Add garlic; cook 30 seconds. Add eggplant; cook 8 minutes or until tender, stirring occasionally. Place eggplant mixture in a food processor. Add 1 tablespoon oil, 2 tablespoons basil, and next 4 ingredients basil through olives); pulse 1 minute, scraping sides of bowl once.
  • Uncover dough. Spread 1/4 cup tapenade over each focaccia. Arrange tomatoes evenly over tapenade. Spread remaining tapenade over tomatoes. Bake at 425 degrees for 20 minutes or until crust is golden brown.

EGGPLANT & FETA FLAT BREAD PIZZA



Eggplant & Feta Flat Bread Pizza image

This comes from Country Living and is a nice change from your regular pizzas that have a ton of sauce and it is super easy to make. The eggplant makes the flatbread nice and moist and the feta cheese adds some nice flavour. I usually make this when my boyfriend wants pizza on a vegetarian night. You can also make this on the stove top but it is better when grilled as the recipe calls for. I usually serve it with salad, either Greek or Caesar.

Provided by cyaos

Categories     Grains

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

1 medium eggplant, sliced into 1/2 inch thick rounds and quartered
1/4 cup extra virgin olive oil
2 tablespoons extra virgin olive oil
1 teaspoon cumin seed, crushed
1/4 teaspoon salt
4 pieces flat bread
1 cup feta cheese, crumbled
1/2 cup kalamata olive, sliced
1 teaspoon ground pepper

Steps:

  • Heat grill to medium high heat and heat oven to 400 degrees.
  • Combine eggplant, 1/2 cup oil, cumin seeds and salt in a large bowl and toss to combine.
  • Grill eggplant until just cooked through - about 8 minutes. Remove from grill and set aside.
  • Brush both sides of flat bread with remaining oil. Grill flat bread for five minutes.
  • Turn the bread over, top with eggplant, olives, cheese and pepper and grill for 5 more minutes. Transfer pizzas to baking pan, bake for approximately 8 minutes and serve immediately.

Nutrition Facts : Calories 333.5, Fat 30.4, SaturatedFat 8.7, Cholesterol 33.4, Sodium 714.6, Carbohydrate 11, Fiber 5.4, Sugar 4.8, Protein 7

GRILLED BREAD WITH EGGPLANT & BASIL



Grilled Bread with Eggplant & Basil image

Provided by Mona Talbott

Categories     Condiment/Spread     Appetizer     Side     Quick & Easy     Lunch     Basil     Eggplant     Summer     Grill/Barbecue     Healthy     Bon Appétit

Number Of Ingredients 10

8 tablespoons olive oil, divided
2 garlic cloves, thinly sliced
1 teaspoon fresh marjoram or oregano leaves
1/4 teaspoon crushed red pepper flakes
1 large eggplant (about 1 pound), cut into 3/4" pieces
Kosher salt, freshly ground pepper
1 tablespoon fresh lemon juice
8 3/4"-thick slices country-style bread
1/2 cup torn fresh basil leaves
1 ounce Parmesan, shaved

Steps:

  • Heat 4 tablespoons oil in a large skillet over medium heat. Add garlic, marjoram, and red pepper flakes and cook, stirring often, until garlic is softened but not browned, about 2 minutes.
  • Add eggplant to skillet and cook, tossing occasionally, until just starting to brown, 8-10 minutes. Add 1/2 cup water; season with salt and pepper. Cook, tossing occasionally, until eggplant is very soft, 10-15 minutes. Let cool slightly; mix in lemon juice. Season with salt, pepper, and more lemon juice, if desired.
  • Meanwhile, prepare grill for medium-high heat. Brush both sides of bread with remaining 4 tablespoons oil and grill until lightly charred, about 2 minutes per side.
  • Spoon eggplant mixture on toast and top with basil and Parmesan; cut toast in half.
  • Do ahead: Eggplant can be cooked 2 days ahead. Let cool; cover and chill.

EGGPLANT PARMESAN WITH CRISP BREAD CRUMB TOPPING



EGGPLANT PARMESAN WITH CRISP BREAD CRUMB TOPPING image

Categories     Bake     Dinner

Yield 8 Servings

Number Of Ingredients 10

3 tablespoons extra-virgin olive oil, plus about 2 cups for frying
1 onion, finely chopped
3 garlic cloves, very finely chopped
Two 28-ounce cans whole, peeled Italian tomatoes, drained
Kosher salt and freshly ground pepper
8 small eggplants ( 1/2 pound each), cut lengthwise 1/2 inch thick
3 tablespoons coarsely chopped basil
1 pound lightly salted fresh mozzarella, thinly sliced and torn into small pieces
1 cup freshly grated Parmigiano-Reggiano cheese
3 tablespoons dry bread crumbs

Steps:

  • 1. In a large skillet, heat the 3 tablespoons of olive oil. Add the onion and garlic and cook over moderate heat until tender, about 5 minutes. Using your hands, crush the whole tomatoes into the skillet. Bring to a simmer and cook over moderately low heat, stirring occasionally, until the sauce is very thick, about 25 minutes. Transfer the tomato sauce to a food processor and puree until smooth. Season with salt and pepper. 2. Meanwhile, in a very large skillet, heat 1/4 inch of olive oil. Season the eggplant slices with salt and pepper. Working in several batches, cook the eggplant over moderately high heat, turning once, until golden on both sides, about 8 minutes per batch; add more olive oil to the skillet between batches. Drain the eggplant slices on paper towels. 3. Preheat the oven to 400°. Spread 1 cup of the tomato sauce in a 9-by-13-inch glass or ceramic baking dish. Arrange one-third of the fried eggplant slices in the baking dish and sprinkle all over with 1 tablespoon of the chopped basil. Top with one-third of the torn mozzarella and sprinkle with 1/3 cup of the grated Parmigiano-Reggiano. Repeat this layering twice. Sprinkle the bread crumbs all over the top of the eggplant Parmesan. Bake in the upper third of the oven for about 45 minutes, until the top of the eggplant Parmesan is golden and the tomato sauce is bubbling. Let stand for 15 minutes before serving.

EGGPLANT AND COUNTRY BREAD LASAGNA



Eggplant and Country Bread Lasagna image

Number Of Ingredients 6

3 1/2 pounds medium eggplants
About 2 cups flour, for dredging
1/2 cup canola oil, for frying, or more if necessary
1/2 teaspoon salt, or more if necessary
Same ingredients as for main recipe
A 12-inch or larger skillet, non-stick preferred

Steps:

  • Trim the stem and bottom ends of the eggplants. Peel off all the skin if it is tough, or, with tender eggplant, remove ribbons of peel in a striped pattern (see box, page 254).
  • With a sharp chef's knife, cut all the eggplant lengthwise into slices, about 1/3 inch thick. Toss a few slices at a time in the flour (in a large bowl or on a tray) to coat completely on both sides; shake off the excess and pile in another bowl or tray.
  • Pour 2 or 3 tablespoons of the canola oil into the skillet and tilt it so the entire bottom is coated with a thin film of oil. Set the pan over medium-high heat for a couple of minutes.
  • Lay a batch of eggplant slices in the pan with plenty of space between them. You want to brown the pieces quickly, with minimal oil, so keep the heat up but don't let the oil smoke or the vegetables burn. Fry the slices for about 2 minutes, until lightly colored on the underside, then flip them over and fry 2 minutes on the second side. Drain the slices on sheets of paper towel and sprinkle with a couple pinches of salt while hot.
  • Brown the remaining floured eggplant in batches, adding oil to the pan as needed. Remove to paper towels and salt them right away, using about 1/2 teaspoon for all the slices.
  • Assemble and bake the lasagna as in the main recipe.
  • I always used to boil vegetables in salted water. But recently I started salting certain vegetables after they were cooked, tossing them immediately after draining with medium-coarse salt, while they were still steaming hot, and I found I liked it. Does it make that much difference? Indeed it does. Instead of making a saline solution out of the boiling water that permeates the vegetable throughout, salting later allows the vegetable to retain its pure vegetable flavor, and then the sprinkled salt adds another dimension of flavor by seeping in gently while it is still hot. The vegetables that best respond to this method are string beans, broccoli, and zucchini. But I find it also true of cabbage, beets, chard, and other greens.

EGGPLANT BREAD



Eggplant Bread image

Zucchini isn't the only summer squash that can shine in a quick bread. Here, we grill a whole eggplant until perfectly charred, then scoop out the smokey flavored flesh and whisk it into a batter. The eggplant helps to keep the bread incredibly moist and allows for less fat to be used without losing any of the flavor. Chopped, salted pistachios sprinkled on top of a sweet honey glaze add just the right amount of crunch.

Provided by Food Network Kitchen

Categories     side-dish

Time 2h50m

Yield 8 to 10 servings

Number Of Ingredients 16

1 large eggplant (about 1 pound 9 ounces)
Nonstick cooking spray, for greasing the pan
1/2 cup vegetable oil
1 teaspoon pure vanilla extract
2 large eggs
1 3/4 cups all-purpose flour
1/2 cup packed dark brown sugar
1/2 cup granulated sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 1/4 cups shelled, salted pistachios, roughly chopped
1/2 cup confectioners' sugar
4 tablespoons unsalted butter, at room temperature
2 tablespoons honey
1/2 teaspoon flaky sea salt

Steps:

  • Prepare a grill for high heat. Pierce the eggplant a few times with a fork or knife. Place on the grill, cover, and cook the eggplant, turning every 8 to 10 minutes, until completely charred on all sides and the flesh is soft when pressed, 25 to 30 minutes. Transfer to a large bowl and cool slightly for 10 minutes.
  • Preheat the oven to 325 degrees F. Spray an 8 1/2-inch-by-4 1/2-inch loaf pan with nonstick cooking spray.
  • Remove the eggplant to a cutting board and squeeze gently to crack the skin so the flesh is exposed. Use a spoon to remove the flesh into a colander set over a bowl (you should have about 1 1/3 cups of flesh). Let it sit for 10 minutes to remove some of the moisture. Transfer the flesh to a large bowl. Add the vegetable oil, vanilla and eggs to the bowl and whisk until well combined.
  • Whisk the flour, brown sugar, granulated sugar, baking powder, baking soda and kosher salt in a medium bowl. Add the flour mixture to the eggplant mixture and fold with a rubber spatula until everything is combined. Fold in 1 cup of the pistachios. Transfer the batter to the prepared pan. Bake until a toothpick inserted into the center comes out with just a few crumbs sticking to it, 1 hour to 1 hour 20 minutes.
  • Let cool for 10 minutes on a wire rack. Flip the pan over to remove the bread and let cool completely on a wire rack, 40 to 50 minutes.
  • Whisk the confectioners' sugar, butter, honey and 1 teaspoon water in a small bowl until smooth and thick. Spread the frosting on top of the bread, then sprinkle with the remaining 1/4 cup pistachios and the flakey sea salt.

EGGPLANT PARMESAN WITH CRISP BREAD CRUMB TOPPING



Eggplant Parmesan with Crisp Bread Crumb Topping image

This eggplant Parmesan is all it should be: delicate slices of fried eggplant nestled in a bright, tangy tomato sauce, layered with gooey fresh mozzarella. The best part is the exceptionally crisp topping, made with dry bread crumbs.

Provided by @MakeItYours

Number Of Ingredients 10

3 tablespoons extra-virgin olive oil, plus about 2 cups for frying
1 onion, finely chopped
3 garlic cloves, very finely chopped
Two 28-ounce cans whole, peeled Italian tomatoes, drained
Kosher salt and freshly ground pepper
8 small eggplants (1/2 pound each), cut lengthwise 1/2 inch thick
3 tablespoons coarsely chopped basil
1 pound lightly salted fresh mozzarella, thinly sliced and torn into small pieces
1 cup freshly grated Parmigiano-Reggiano cheese
3 tablespoons dry bread crumbs

Steps:

  • In a large skillet, heat the 3 tablespoons of olive oil. Add the onion and garlic and cook over moderate heat until tender, about 5 minutes. Using your hands, crush the whole tomatoes into the skillet. Bring to a simmer and cook over moderately low heat, stirring occasionally, until the sauce is very thick, about 25 minutes. Transfer the tomato sauce to a food processor and puree until smooth. Season with salt and pepper.
  • Meanwhile, in a very large skillet, heat 1/4 inch of olive oil. Season the eggplant slices with salt and pepper. Working in several batches, cook the eggplant over moderately high heat, turning once, until golden on both sides, about 8 minutes per batch; add more olive oil to the skillet between batches. Drain the eggplant slices on paper towels.
  • Preheat the oven to 400°. Spread 1 cup of the tomato sauce in a 9-by-13-inch glass or ceramic baking dish. Arrange one-third of the fried eggplant slices in the baking dish and sprinkle all over with 1 tablespoon of the chopped basil. Top with one-third of the torn mozzarella and sprinkle with 1/3 cup of the grated Parmigiano-Reggiano. Repeat this layering twice. Sprinkle the bread crumbs all over the top of the eggplant Parmesan. Bake in the upper third of the oven for about 45 minutes, until the top of the eggplant Parmesan is golden and the tomato sauce is bubbling. Let stand for 15 minutes before serving.

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