Best Mozzarella Baked Eggplant And Zucchini Recipes

PORTOBELLO WITH EGGPLANT AND ZUCCHINI

Steps:

• Preheat the oven to 450°F
• Clean the mushrooms.
• Lightly coat a 13 x 9 x 2-inch baking pan with olive oil.
• Place the mushrooms, cap side down, in the pan and bake for 10 to 14 minutes, or until the mushrooms are tender.
• Sprinkle with salt and pepper and reserve.
• Don't turn off the oven or clean the pan.
• Heat 1 to 2 tbs of olive oil in a large nonstick skillet over medium heat.
• Add the zucchini slices and saute, turning once, until lightly browned, about 5 minutes.
• Remove with a slotted spoon, sprinkle with salt and pepper, and reserve.
• Remove the stems from the eggplants; halve each lengthwise, and then cut into 1/4 inch crescent slices.
• Adding more olive oil if necessary and keeping the skillet hot at all times, add the eggplant and saute, turning once, until lightly browned on both sides, about 5 minutes.
• Remove with a slotted spoon, sprinkle with salt and pepper, and reserve.
• Oil the baking dish again, if necessary, and add the mushrooms, create the layers by topping each mushroom with the zucchini, eggplant, provolone, red pepper, and mozzarella on top.
• Bake the Portobello caps for 6 to 8 minutes, or until the cheese has melted and ingredients are heated through.
• Allow to rest for 5 minutes, before serving. Serves 3-4.
• That's it!

ZUCCHINI AND EGGPLANT BAKE

Steps:

• Preheat to 350°F.
• Grease 3 quart baking dish.
• Using 12 inch saute pan, heat olive oil over medium heat and saute zucchini, red pepper, onion, garlic, salt and pepper for about 15 minutes or until veggies are tender.
• In very large bowl whisk together eggs, mayonnaise, Romano/parmesan, and 1 cup mozzarella.
• Add veggie mixture to egg mixture in bowl. Stir well.
• Spread veggie/egg mixture evenly in baking dish. Top with remaining mozzarella then cracker crumbs.
• Bake uncovered for 20 - 25 minutes. Top should be lightly browned and a knife inserted near middle should come out clean. Let stand 10 minutes before serving.

BAKED RIGATONI WITH ZUCCHINI AND EGGPLANT

Steps:

• Preheat the oven to 350°F.
• Cook the rigatoni in a large pot of salted water, stirring occsasionally, until al dente. Drain the pasta, reserving 1/4 cup of the cooking water. Return the pasta to the pot while preparing the sauce.
• Puree the tomatoes with their juices in a blender or food processor and remove the seeds by passing the puree through a fine strainer placed over the bowl.
• In a large non-stick skillet, heat the vegetable oil over medium-high heat.Add half of the eggplant and cook, stirring occasionally, until golden brown, about 6 minutes. Using a slotted spoon, remove eggplant and place on paper towels to drain excess oil. Repeat procedure with remaining eggplant.
• Remove vegetable oil from skillet and add the olive oil. Over medium heat, saute the garlic until fragrant, about 30 seconds. Add the zucchini and onion and saute' for 6 minutes.
• Add the tomato puree, basil, and oregano. Simmer over medium heat until sauce is reduced, about 15 minutes. Stir in eggplant and season`with salt and pepper.
• Fold eggplant and zucchini sauce into the rigatoni along with mozzarella and reserved cooking water.
• Transfer the pasta to a 9x13-inch baking dish. Sprinkle Parmesan cheese evenly over the top. Bake until heated through, about 15 minutes.
• Serve the pasta piping hot.