Acadias Baked Eggplant Recipes

Steps:

• Pre-Heat oven at 350 degrees F.
• Chop onion into 1/4" pieces.
• In skillet add 1 tablespoon of margarine.
• On medium-low heat saute onion until translucent (not brown).
• Stir frequently.
• Add bell pepper and eggplant pieces with onion.
• Sprinkle salt over mixture.
• Saute until tender.
• Spray PAM in 2-quart baking dish.
• Add eggplant, pepper and onion mixture into baking dish.
• Mix cheeses together.
• Sprinkle cheese mixture on top of eggplant mixture.
• Bake in oven for 15-minutes or until cheese has melted.
• Serve and enjoy.

Steps:

• Slice eggplant so you have round 1/4" slices.
• Place slices on a cooling rack and salt both sides.
• Let sit for 30 minutes.
• Preheat oven to 500 degrees F.
• Take each slice of eggplant and dab them with a paper towel to remove moisture.
• Spray cookie sheet with PAM and place eggplants on it.
• Bake each side of the eggplant slices for 5 minutes on each side.
• Remove from oven.
• Top each slice with spaghetti sauce.
• Then sprinkle each slice with mozzarella cheese.
• Bake for 10 minutes or until cheese melts.
• Enjoy.

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Prepare a baking dish with non-stick play.
• Arrange eggplant and tomato slices into the bottom of the prepared baking dish. Drizzle olive oil over the vegetables; season with oregano, salt, and pepper. Sprinkle Parmesan cheese over the entire mixture.
• Bake in preheated oven until the cheese is beginning to brown, about 30 minutes. Switch oven broiler to high; continue baking until completely browned, about 5 minutes.

Steps:

• Preheat the oven to 450 degrees F.
• Line a heavy large baking sheet with foil. Cut cross-hatch marks over the cut side of the eggplants. Arrange the eggplants and the Roma tomatoes cut side up on the prepared baking sheet. Brush with 2 tablespoons of oil. Sprinkle with salt and pepper.
• Whisk 2 tablespoons of oil, 2 teaspoons of garlic, and 1/4 teaspoon of oregano in a small bowl to blend. Stir in the diced tomatoes. Season with salt. Spoon the oil mixture over the eggplants. Sprinkle the eggplants with salt and pepper.
• Stir the bread crumbs, remaining 2 tablespoons of oil, 2 teaspoons of garlic, and 1/4 teaspoon of oregano in another small bowl to blend. Sprinkle the bread crumb mixture over the Roma tomatoes.
• Bake until the vegetables are tender and the bread crumb topping is brown, about 30 minutes.

Steps:

• Slice eggplant cross wise into desired thickness. (I cut it in 1/8 am inch slices / not critical).
• Place slices on paper towels and sprinkle with salt to help remove the extra moisture for about 15 minutes.
• Use more paper towels and press each slice to remove moisture.
• In a skillet, saute eggplant slices for 2-3 minutes on each side.
• Add a layer of sauteed eggplant slices to the baking dish, and
• place a dollop of marinara sauce over each slice.
• Then top each slice with a tablespoon worth of mozzarella.
• Repeat these steps until the whole eggplant is sauteed and layered in the dish.
• Sprinkle with Parmesan cheese and bake in a 350 degree F oven for 15 minutes.
• Enjoy!

Steps:

• Preheat oven to 350 degrees F.
• Cut eggplant top off, and cut eggplant in half length wise. Scoop out flesh and seeds. (Discard seedy areas.) Chop flesh into bite sized pieces.
• Sprinkle kosher salt & pepper into the two eggplant halves.
• Line a baking dish/pan with a sheet of baker's parchment paper and bake the eggplant halves with a teaspoon of butter in each half for 20 minutes.
• Chop onion, pepper & eggplant into 1/4" pieces (does not have to be precise).
• In skillet add 1 tablespoon of margarine.
• On medium low heat saute onion, bell pepper, eggplant pieces and mushrooms until tender. About 5 minutes.
• Sprinkle garlic salt over mixture.
• Stir.
• Add Velveeta cheese by placing cheese on top of mixture.
• When the cheese melts, stir the whole mixture together so cheese coats vegetables.
• Remove eggplant from oven and stuff the two halves with the vegetable & cheese mixture.
• Bake combination another 20 minutes or until eggplant halves are tender.
• Enjoy!

Steps:

• Chop onion into 1/4" pieces.
• In skillet add 1 tablespoon of margarine.
• On low heat saute onion until translucent.
• Add bell pepper and eggplant pieces with onion.
• Sprinkle salt over mixture.
• Stir.
• Saute until tender.
• Add Velveeta cheese by placing cheese on top of mixture.
• When it melts, stir the whole mixture together so cheese coats vegetables.
• Enjoy.