CREAMY EGGPLANT AND PEPPERONI BAKED PASTA
Perk up a cheesy baked pasta with pepperoni and eggplant.
Provided by Food Network Kitchen
Time 1h5m
Yield 6
Number Of Ingredients 14
Steps:
- Preheat the oven to 450 degrees F. Bring a large pot of salted water to a boil.
- Heat 2 tablespoons of the oil in a medium saucepan over medium heat. Add the garlic and red pepper flakes and cook, stirring, until the garlic is golden, about 2 minutes. Add both cans of tomatoes, the oregano and 1 cup of water. Increase the heat to medium-high and bring to a simmer. Reduce the heat slightly and simmer rapidly, uncovered, until thickened, 15 to 20 minutes. Season with salt and pepper.
- Meanwhile, heat the remaining 3 tablespoons oil in a large nonstick skillet over medium-high heat. Add the eggplant and 1/2 teaspoon salt and cook, stirring occasionally, until golden brown and tender, 6 to 8 minutes. Transfer to a large bowl with a slotted spoon. Add the pepperoni to the pan and cook until just starting to crisp, about 2 minutes. Transfer to the bowl with the eggplant.
- Cook the cavatappi in the salted boiling water until very al dente, about 2 minutes less than the package directions. Drain the pasta and add it to the bowl.
- Add the tomato sauce, parsley, half of the Asiago and half of the Parmesan to the bowl and stir well to combine. Transfer the pasta to a 3- to 4-quart baking dish and dollop the top with the ricotta, then top with the remaining Asiago and Parmesan. Bake, uncovered, until browned, about 15 minutes. Let the pasta stand about 10 minutes before serving.
CREAMY EGGPLANT PARMESAN CASSEROLE
Turn one of our favorite Italian dishes into your new favorite casserole with our Eggplant Parmesan Casserole recipe. Buon appetito!
Provided by My Food and Family
Categories Home
Time 1h15m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Heat oven to 400°F.
- Cover 2 baking sheets with parchment. Combine bread crumbs and 1/4 cup Parmesan in shallow dish. Reserve 2 Tbsp. crumb mixture for later use. Spray both sides of 1 eggplant slice with cooking spray; dip in remaining bread crumb mixture, turning to evenly coat both sides of eggplant slice. Place on prepared baking sheet. Repeat with remaining eggplant slices.
- Bake 30 min. or until eggplant is tender and golden brown, turning after 15 min.
- Meanwhile, microwave cream cheese in medium microwaveable bowl on HIGH 40 sec. Gradually whisk in milk until blended. Stir in garlic and 1/4 cup basil.
- Spread 1/4 cup cream cheese sauce onto bottom of 9-inch pie plate sprayed with cooking spray. Top with layers of 1/3 of the eggplant, 4 cheese slices, 1/4 cup of the remaining Parmesan and 1/3 cup of the remaining cream cheese sauce; repeat layers twice. Top with tomatoes, remaining cheese slices and reserved crumb mixture.
- Bake 25 min. or until heated through. Sprinkle with remaining basil.
Nutrition Facts : Calories 310, Fat 19 g, SaturatedFat 11 g, TransFat 0 g, Cholesterol 55 mg, Sodium 570 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 19 g
STEAMED EGGPLANT
This salty savory banchan (side dish) is traditionally served chilled, making it a perfect vegetable side dish with a bowl of rice. The Japanese eggplant in this recipe is steamed and softened just enough and tossed and soaked in a slightly salty, garlicky, spicy sauce. The hint of saltiness from the fish sauce and hint of both sweetness and bitterness from the eggplant make this dish such a great pairing.
Provided by Food Network Kitchen
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Quarter 2 pounds Japanese eggplants lengthwise and cut into 2-inch pieces; season with salt. In two batches, cook the eggplants in a steamer over medium-high heat, tossing halfway, until softened, 6 minutes. Let cool on paper towels. Whisk 1 tablespoon soy sauce, 2 teaspoons each sesame oil and minced garlic, 1 teaspoon fish sauce, 1 teaspoon gochugaru and 1 teaspoon rice vinegar in a large bowl. Toss the eggplants in the sauce; top with chopped scallions and toasted sesame seeds.
CREAMY EGGPLANT DIP
An eggplant baked until tender is blended with a creamy mix of Neufchatel cheese, Dijon mustard and chopped peppers in this elegant, party-perfect dip.
Provided by My Food and Family
Categories Home
Time 2h15m
Yield 20 servings, 2 Tbsp. each
Number Of Ingredients 6
Steps:
- Heat oven to 350°F.
- Pierce eggplant in several places with fork. Place on baking sheet sprayed with cooking spray. Bake 45 min. or until tender; cool slightly.
- Chop eggplant coarsely; place in food processor. Add Neufchatel and mustard; process until blended. (A few chunks may remain.) Spoon into large bowl. Stir in peppers and onions.
- Refrigerate 1 hour.
Nutrition Facts : Calories 25, Fat 1.5 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 5 mg, Sodium 60 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 1 g
CREAMY EGGPLANT CAMPANELLE
I'm Italian and rarely cook with a recipe. I love to make things up with what I have on hand and this was one of those recipes! It seems like they turn out the best!
Provided by vegiewings
Time 35m
Yield 8
Number Of Ingredients 9
Steps:
- While the pasta is cooking, add enough olive oil to coat the bottom of a large frying pan. Heat over medium heat. Add garlic to hot oil and saute until tender, but not brown, 1 to 2 minutes. Add eggplant, salt, and pepper. Increase heat to medium-high and cook until eggplant is tender and browned, about 15 minutes.
- While the eggplant is cooking, bring a large pot of lightly salted water to a boil. Add campanelle and cook, stirring occasionally, until tender yet firm to the bite, 7 to 10 minutes. Drain.
- Add cream cheese and 1/2 cup milk to the eggplant; stir to combine. Add more milk if necessary to make a smooth cream sauce. Add sun-dried tomatoes and cook until warmed through, 1 to 2 minutes.
- Serve eggplant mixture over pasta and sprinkle with Parmesan cheese.
Nutrition Facts : Calories 336.2 calories, Carbohydrate 48.7 g, Cholesterol 10.9 mg, Fat 11.6 g, Fiber 5 g, Protein 11.6 g, SaturatedFat 3.4 g, Sodium 127.2 mg, Sugar 5.3 g
RICH AND CREAMY ROASTED EGGPLANT SOUP
This is a great tasting soup, rich and creamy, with tangy goat cheese to balance out your taste sensation! If you want to, you can use chicken or vegetable broth in the place of the heavy cream--but I like the cream, myself!
Provided by MARBALET
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 1h45m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Place tomatoes, eggplant, onion and garlic on a baking sheet and brush with oil.
- Roast in preheated oven until very tender and brown in spots, 45 minutes.
- Scoop out eggplant pulp and discard skin. Place eggplant pulp, tomatoes, onion and garlic in a large heavy saucepan with thyme and chicken broth. Bring to a boil over medium heat, then reduce heat and simmer until onion is very tender, 45 minutes.
- Puree in batches in a food processor or blender, or using an immersion blender. Return to low heat and stir in cream. Bring to a simmer, thinning with more broth, if necessary. Season with salt and pepper. Ladle into bowls and sprinkle with goat cheese.
Nutrition Facts : Calories 440.5 calories, Carbohydrate 22.4 g, Cholesterol 101.1 mg, Fat 37 g, Fiber 4.9 g, Protein 9.2 g, SaturatedFat 20 g, Sodium 163.4 mg, Sugar 9.1 g
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CREAMY BAKED PARMESAN EGGPLANT - MY TABLE OF THREE
From mytableofthree.com
Cuisine AmericanEstimated Reading Time 4 minsServings 4Total Time 1 hr
- Wash and dry your eggplant then slice it into slices about 1/4 inches thick. Sprinkle each slice with a small amount of salt and let the slices sit for 10 minutes. This will draw out any excess water and bitterness.
- After the eggplant has sat for 10 minutes you will see the water beaded up on the top of the slices. Use a clean paper towel to dry each slice off and brush off any excess salt. Sit aside and prepare the sauce.
- Next add your cream cheese, chicken stock, garlic powder, onion powder, and 1/4 cup of the Parmesan to a blender or food processor and mix until smooth and lump free.
- Then add a little of the cream cheese mixture to the bottom of the baking dish and add a even layer of eggplant slices. Once all layers are assembled press down slightly on eggplant making sure that all slices have some of the cream sauce over them.
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