Best Eggplant Romano Recipes

EGGPLANT (AUBERGINE) ROMANO

Eggplant (Aubergine) Romano image

Make and share this Eggplant (Aubergine) Romano recipe from Food.com.

Provided by Aroostook

Categories Vegetable

Time 50m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

1/2 cup olive oil
1 medium eggplant, peeled, sliced and divided
2 cups ricotta cheese
2 tablespoons chopped fresh chives
2 cups spaghetti sauce or 2 cups chopped fresh tomatoes
1 teaspoon crushed garlic
1/2 teaspoon dried oregano, crushed
1/2 cup seasoned bread crumbs
3 tablespoons grated romano cheese

Steps:

Preheat oven to 350 degrees F.
In a heavy bottomed skillet, cook eggplant in olive oil until tender.
Drain.
Mix tomato (sauce) with garlic and oregano.
Add chives to ricotta.
Mix crumbs with Romano.
In greased 12 X 8 baking dish, place half the eggplant.
Top with 1/2 the ricotta.
Top with 1/2 the tomato mixture.
Top with 1/2 the crumb mixture.
Repeat.
Bake for 30 minutes or until bubbly.

Nutrition Facts : Calories 410.7, Fat 31.2, SaturatedFat 10.2, Cholesterol 45.5, Sodium 454, Carbohydrate 20.8, Fiber 4.8, Sugar 6.8, Protein 13.2

BURRATA WITH ROMANO BEANS AND ROASTED EGGPLANT

Burrata With Romano Beans and Roasted Eggplant image

Although burrata is inarguably the star of this stunning summery salad, roasted eggplant, cherry tomatoes and Romano beans add a brilliant mix of colors, textures and flavors to the creamy mozzarella. The eggplant is soft and rich; the tomatoes, juicy and sweet; and the Romano beans, which look like flat, broad green beans, add a nice crunch. Then, to season it all, the vegetables are tossed with a piquant mix of garlic oil, capers, olives and fresh herbs. Serve this as a light meal or a first course, with grilled or toasted country bread, perhaps smeared with a little of the garlic confit left over from making the garlic oil.

Provided by Melissa Clark

Categories salads and dressings, vegetables, appetizer

Time 1h

Yield 4 servings

Number Of Ingredients 15

Ingredients

1 1/4 pounds eggplant, diced in 1-inch pieces
1/2 teaspoon kosher salt, more as needed for cooking beans
8 garlic cloves, smashed and peeled
2/3 cup extra-virgin olive oil, more as needed
6 ounces cherry tomatoes, halved (about 1 1/2 cups)
1 pound Romano beans, trimmed
1/4 cup pitted and sliced kalamata olives
1 tablespoon capers, drained
1/4 cup torn fresh mint
1/4 cup torn fresh basil
2 teaspoons red wine vinegar, more as needed
Flaky sea salt, such as Maldon, as needed
Black pepper, as needed
12 ounces burrata
Crusty bread, toasted or grilled, for serving

Steps:

Put eggplant in a colander. Sprinkle with 1/2 teaspoon kosher salt and let stand in the sink to drain for 20 to 30 minutes, tossing occasionally.
Meanwhile, make garlic oil: Place garlic cloves in a small pot and cover with 1/3 cup olive oil. Place over very low heat and cook gently until soft and pale golden, 10 to 15 minutes. Let cool. Mash garlic with a fork, then strain the oil into a jar or little bowl, pressing hard on the solids. (Use the solids, known as garlic confit, as a spread for bread or keep to mix into vinaigrettes or marinades. It will keep for at least a week in the refrigerator.)
Heat oven to 450 degrees. Squeeze out as much excess liquid from eggplant as possible (or pat very dry). Toss eggplant with 1/3 cup olive oil and spread out on 1 or 2 rimmed baking sheets so the pieces aren't touching. (This makes for the best browning.) Roast, tossing once or twice, until golden brown, 20 to 30 minutes. Transfer eggplant to a bowl and toss with tomatoes and 3 tablespoons garlic oil.
Bring a large pot of salted water to a boil. Drop in Romano beans and cook until just tender, 3 to 6 minutes depending on their size and thickness. Drain well under cold running water. Cut into 1-inch pieces; add to bowl of eggplant.
Toss olives, capers, mint, basil, vinegar and a little more garlic oil into salad. Season with flaky salt and pepper.
Place cheese in the center of a serving platter and surround with salad. Drizzle with more garlic oil if you like, and sprinkle with more flaky sea salt. Serve with crusty bread.

Nutrition Facts : @context http, Calories 681, UnsaturatedFat 37 grams, Carbohydrate 25 grams, Fat 57 grams, Fiber 9 grams, Protein 24 grams, SaturatedFat 16 grams, Sodium 1090 milligrams, Sugar 11 grams

GRILLED EGGPLANT ROMANO

Grilled Eggplant Romano image

At the moment, my kitchens smells like an Italian restaurant. We bought some soft ball sized Rosa Bianca eggplants at our local farmer's market on the weekend and my DH requested I do Eggplant Parmesan. The eggplants are grilled without any oil in this recipe. This should make 3 layers. Rosa Bianca are our favorites. They are round eggplants that are purple and white and very mild.

Provided by Chef Joey Z.

Categories One Dish Meal

Time 1h35m

Yield 6-8 serving(s)

Number Of Ingredients 6

Ingredients

6 large eggplants (I used Rosa Bianca)
2 (25 ounce) jars roasted garlic pasta sauce
1 cup breadcrumbs (you can use more if you like)
3 tablespoons garlic powder (one tbsp. for each layer)
3 cups grated cheese (I used Romano but Parmesan will do)
olive oil

Steps:

Turn your barbecue on to high.
Cut the eggplants into 1/2 inch pieces.
Grill them until they are lightly charred. Remove from the grill and set aside.
If you can't grill them all at once, remove the first batch and do the second.
Once they are cook do the following:.
In a 9x2x13 inch ceramic dish coat the bottom with a good layer of the pasta sauce.
Lay the eggplant in a single layer over the sauce.
Sprinkle with 1 cup of the cheese over the eggplants. Then sprinkle 1 tablespoons of the garlic powder over top of that. Repeat ending with the cheese and garlic powder.
Sprinkle the bread crumbs on top and drizzle with a little olive oil if you like.
Cook in a 375'F oven for about 45 minutes or until the bread crumbs are a golden brown and the eggplant is bubbling around the edges.
Bon Appetit!

EGGPLANT ROMANO

Eggplant Romano image

I don't eat dairy as a rule, but sometimes you need a little to enhance a dish. Today I'm using Pecorino Romano cheese in stead of Parmesan. Romano is sheep cheese, not cow cheese which I prefer. This recipe takes a bit of time to do so set aside a few hours as there are a few steps.

Provided by Jo Zimny @EmilyJo

Number Of Ingredients 18

Ingredients

2 tablespoon(s) sangria (or red wine)
1 medium onion, chopped
3-5 large cloves garlic, minced or pressed
1 medium bell pepper, chopped
- fresh ground black pepper, to taste
1-28 oz can(s) diced fire roasted tomatoes
1/2-6 oz. can(s) tomato paste
1 pinch(es) course salt
2 teaspoon(s) dried basil
2 teaspoon(s) dried oregano
1/4 tablespoon(s) dried thyme
2 teaspoon(s) dried parsley
1 large eggplant
- additional salt to salt the eggplant
1/4-1/2 cup(s) chicken broth
1 cup(s) home made breadcrumbs
3/4 cup(s) almond mozzarella cheese, coursely grated
1/2 cup(s) fresh grated romano cheese

Steps:

Heat the wine in a large pot and cook the onion over medium heat for about 6-8 minutes. Stir is several times through out the cooking process until the onions are soft. Add in the garlic and bell pepper and cook, stir until tender.
Add the black pepper and canned tomatoes and tomato paste. Cover and cook over low heat for 5-10 minutes. Stir in the salt and simmer gently uncovered until the sauce gets thick. This can take about 1 hour. Add the dried herbs and simmer for a few more minutes. Season with additional salt and then remove from the heat.
Peel the eggplant. Cut into 1/2" slices. Salt both sides of the peeled egg plant and then put into a colander and press. I used a dinner plate and a brick, it worked very well. Do this for at least 30 minutes or longer. I let mine sit for longer. Put a dish under it and let the moisture seep out. I got a a fair amount of liquid out of eggplant.
When the eggplant is drained run cold water over it and then put on a paper towel and pat dry top and bottom.
At this point preheat your oven to 350'F. Spray a large baking sheet with non-stick oil spray and. Dip the dried eggplant into the chicken broth then coat both sides with the breadcrumbs. Put on your baking sheet and bake for 30 minutes until the crumbs are golden brown and the eggplant is tender, about 30 minutes.
Get an 8x8" casserole dish and spray it with the non-stick spray and spread a thin layer of the sauce on the bottom. Arrange 1/2 the eggplant slices on top of the sauce. Sprinkle about 1/3 of the mozzarella over the eggplant. Top with a thicker layer of sauce then the first layer and sprinkle on 1/2 the Romano cheese on that. Repeat until you use up all the ingredients ending with the Romano Cheese.
Bake, covered for about 30 minutes or until bubbling. Uncover and scatter more cheese on top if you wish, I just left it as is and baked it for 10 minutes. Remove from the oven and let it sit for a few minutes before serving.
Enjoy!