Baked Baby Eggplant Recipes

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Line a rimmed baking sheet with aluminum foil.
• Put eggplant cubes in a colander set over a bowl. Sprinkle salt liberally over the eggplant cubes; let sit to drain for 30 minutes.
• Toss tomatoes, zucchini, onion, and garlic together in a bowl. Drizzle olive oil over the mixture and toss to coat; season with salt and pepper.
• Rinse eggplant to remove salt and pat dry with paper towel; add to the tomato mixture and stir. Add olive oil as necessary to assure the eggplant cubes are coated. Spread the vegetable mixture onto the prepared baking sheet.
• Roast in preheated oven until the vegetables are tender, about 30 minutes.

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 oven to 400 degrees.
• Cut each eggplant in half lengthwise then make shallow cuts in cut side at 1/2-inch intervals.
• Brush cut sides with 1 teaspoon olive oil and place eggplants, cut-side down, on greased baking sheet.
• Bake for 15 to 20 minutes until tender with fork, remove from oven to cool and reduce oven heat to 350 degrees.
• In a large skillet, heat remaining oil over medium-high heat until hot.
• Add garlic, onion and red pepper; sauté for one minute until tender.
• Next, add rice through tomatoes, stir together well.
• Scoop out eggplant pulp from each halve leaving 1/2-inch thick shells and set shells aside.
• Chop pulp, add to rice mixture and mix well.
• Spoon mixture evenly into eggplant shells, sprinkle with cheese, cover and bake for 20 minutes.
• Uncover and bake an additional 10 minutes or until lightly browned.
• Garnish with more fresh basil and feta cheese, if desired.

Steps:

• Preheat oven to 350 degrees.
• Prepare eggplants by slicing them in half lengthwise.
• Scoop out the inside of the eggplant and cut into cubes.
• Lay cubes on several paper towels and squeeze any moisture out of them by hand.
• Boil shells in a large stockpot for 2 minutes and allow to cool.
• Place a tablespoon of olive oil in a hot skillet. Add eggplant, onion, and garlic and saute.
• In a large mixing bowl, stir the saute mixture into the remaining ingredients and combine well. Add a second tablespoon of water if mixture is too dry. If mixture is too loose, add more bread crumbs.
• Fill the cooled eggplant shells with the mixture.
• Add a tablespoon of olive oil to a hot skillet. Place eggplants top side down in skillet and brown over medium heat.
• Place browned stuffed baby eggplants in a baking dish.
• Drizzle with remaining olive oil and bake for 30 minutes in a 350 degree oven.

Steps:

• Peel skin off eggplant
• Slice lengthwise 1/4 inch strips.
• Slice up tomato 1/4 inch
• Chop up all herbs discarding stalk.
• Chop up garlic
• In a casserole dish sprinkle some olive oil.
• Place a layer of eggplant, layer of tomato and sprinkle half the herbs & garlic
• Sprinkle some olive oil, salt & pepper on top.
• Sprinkle half the bread crumbs on tops.
• Repeat another full layer of eggplant, tomato, herbs,garlic, oil, salt & pepper and breadcrumbs on top.
• Cover casserole dish and bake at 375 for 45 minutes.
• Remove cover and sprinkle with the parmesan cheese.
• Bake another 5 minutes.
• You can use small amounts of Italian cheese, goat cheese, or monteray cheese inbetween layers as well for variation. Ive made it many ways. All delicious.
• Enjoy.