Eggplant Onion And Cheese Bake Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place the eggplant in a medium microwave safe dish. Cook, stirring once, in the microwave 5 minutes on High, or until tender. Transfer to a 9x9 inch baking dish. Mix in 1/2 cup Cheddar cheese, stuffing mix, garlic, onion, and egg. Season with Italian seasoning, salt, and pepper.
• Bake 15 minutes in the preheated oven. Top with remaining cheese, and continue baking 15 minutes, until cheese is bubbly and lightly browned.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Brush eggplant slices with olive oil on both sides, and place them on a baking sheet. Sprinkle garlic powder over the top. Bake for 10 minutes.
• Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the onion, garlic, tomatoes and spinach. Cook and stir for a few minutes until fragrant, and the tomatoes have released their juices. In a medium bowl, mix together 1/2 cup of ricotta cheese, 1/2 cup of mozzarella cheese, and 1/2 cup of Parmesan cheese. Set aside.
• Place the eggplant slices in a greased 9x13 inch baking dish. Top with the spinach mixture. Spoon the cheese mixture over the spinach, and spread into a thin layer. Pour the spaghetti sauce over the cheese layer. Sprinkle the remaining mozzarella and Parmesan cheese over the top. Sprinkle with Italian seasoning.
• Bake for 30 minutes in the preheated oven, or until heated through and the eggplant is easily pierced with a fork.

Steps:

• Slice the eggplant and layer in a colander, sprinkling each layer with salt. Set aside for 30-60 minutes.
• Rinse the eggplant slices under cold running water, then pat dry. This is very important as you don't want them to splatter when they hit the oil.
• Heat 3-4 Tablespoons oil in a frying pan and fry the eggplant slices, a few at a time, for 1-2 minutes each side. Drain on paper towels. You may need to add more oil to the pan for each batch that you fry.
• Preheat the oven to 180C/350°F.
• When you are done frying all the eggplant, add some more oil to the pan and fry the onions until soft, about 5 minutes.
• Arrange the eggplant slices and onions in layers in a greased oven-proof dish, seasoning each layer with salt and pepper.
• Sprinkle with the cheese, parsley and the breadcrumbs, if using.
• Cover with foil and bake for 20 minutes. Remove the foil and continue to bake an additional 20 minutes.
• Let sit 5-10 minutes prior to serving.

Steps:

• Cut eggplant into 1/4-in.-thick slices. Place in a colander over a plate; sprinkle with salt. Let stand for 30 minutes. Rinse under cold water and pat dry with paper towels. , In a shallow bowl, combine the bread crumbs, garlic salt and pepper. In another shallow bowl, beat eggs. Dip eggplant into eggs, then coat with crumb mixture., In a large skillet, cook eggplant in 2 tablespoons oil for 2 minutes on each side or until lightly browned. Transfer to an ungreased 13-in. x 9-in. baking dish. In the same skillet, saute the green pepper, onion and mushrooms in remaining oil for 5 minutes or until pepper and onion are crisp-tender. Sprinkle over eggplant. Top with tomatoes. , Bake, uncovered, at 350° for 25 minutes. Place cheese slices over the top. Bake 25-30 minutes longer or until cheese is lightly browned.