Low Fat Mediterranean Eggplant Aubergine Casserole Recipes

Steps:

• Preheat oven to 350°F, and prepare vegetables.
• In medium bowl, combine olive oil, eggplant, mushrooms and seasoning.
• Transfer to unprepared baking pan.
• Bake eggplant mixture for 30 minutes.
• Mix onion, tomatoes, tomato juice, salt in medium bowl.
• After thirty minutes, pour tomato juice mixture over eggplant mixture.
• Bake at 350°F for additional half hour.
• Allow to cool a little before serving.

Steps:

• Preheat oven to 350°F.
• Prepare onion, celery, green bell pepper, fresh tomato & black olives in stated quantity as directed & set aside.
• Slice unpeeled eggplant into 1/4" thick slices. Put olive oil in a saute pan & cook eggplant slices (in batches) till just slightly tender. Remove from pan & set aside.
• In the same pan, add onion, celery & bell pepper. Saute till crisp-tender.
• Remove from heat & stir in chopped tomato, black olives, herbs & spices.
• Place 1/3 of eggplant slices in a 9x13" baking dish. Top with 1/3 of veggie/spice mixture & repeat layering 2 more times. Bake 15 minutes.
• While casserole is baking, beat eggs & set aside. In a separate bowl, combine breadcrumbs, 2 tbsp olive oil & Parmesan cheese. Mix well & set aside.
• At 15 minutes, remove casserole from oven. Drizzle beaten eggs over surface, let them seep into the veggie mixture & move veggies around gently using a fork to aid this process as required.
• Sprinkle breadcrumb, olive oil & Parmesan cheese mixture evenly over surface & return to oven for 15 min or till breadcrumbs are golden brown. Serve immediately.
• NOTE: While the recipe did not suggest this, IMO this dish is capable of being expanded to a 1-dish meal w/the addition of your cooked grd meat of choice &/or crumbled feta cheese as another option.

Steps:

• In a saucepan, bring the water to a boil; add eggplant. Boil for 5-8 minutes or until tender;drain and set aside. , In a skillet, cook beef, onion and green pepper over medium heat until the meat is no longer pink; drain. Add the tomatoes, salt and pepper. Cook and stir for 5 minutes or until tomato is tender. Remove from the heat. Stir in milk, egg and eggplant; mix well., Transfer to a greased 13-in. x 9-in. baking dish. Toss bread crumbs and butter; sprinkle over top. Bake, uncovered, at 375° for 30 minutes or until heated through.

Steps:

• First make the sauce, in a large deep saute pan, over medium heat add the crushed tomatoes, water& red wine.
• Bring to a boil and then add the garlic, oregano, basil, red pepper flakes, sugar& fennel seeds, then reduce the temperature to a simmer.
• Simmer covered for 30-40 minutes until the sauce is reduced and thickened.
• Meanwhile, make the filling by combining in a medium bowl the ricotta, 1/2 cup fat free mozzarella, the parmesan, 1/8 tsp of black pepper& the parsley, stirring well to combine, then set aside.
• Slice each eggplant into*thinly* (1/8-1/4 inch thick) slices lengthwise.
• Try to achieve about 8 thin slices per eggplant, discarding the first and last slice.
• In a shallow pie plate, combine the breadcrumbs (or panko) and the 1/4 tsp pepper, oregano and Mrs Dash, then set aside.
• Brush both sides of each eggplant slice with the yogurt, then dredge in the breadcrumb mixture.
• Place on a baking sheet sprayed with cooking spray and broil for 2 minutes, then turn over and broil the other side an additional 2 minutes, then set aside to cool.
• You will most likely need 3 baking sheets in total, and you want to broil each sheet seperately to ensure even browning of the eggplant.
• Once the eggplant slices are cool, place a tablespoon of the ricotta mixture on one end of each slice and roll up to cover the filling.
• In a 13x9 pan, spoon enough sauce to coat the bottom of the pan.
• Layer the eggplant rolls seam side down over the sauce.
• Ladle the remaining sauce over the eggplant rolls and top with 1/2 cup of reduce fat, part skim mozzarella cheese and 2 tbsp of parmesan.
• Bake in a 350F oven for 30-45 minutes.
• For OMAC, make the sauce, then freeze it, then proceed with step# 5 and through step 11.
• Once you have made the rolls freeze them individually on a baking sheet.
• Once frozen remove from the baking sheet and store in freezer bags.
• When ready to proceed with the recipe, thaw the sauce, but DONOT thaw the rolls.
• Place the frozen rolls over the sauce as is in step 12, add the topping, then bake at 350 for 1 hour.

Steps:

• Preheat oven to 325 degrees F.
• Pare and dice eggplant.
• Heat oil in skillet, add onion, green pepper, and eggplant.
• Stir over low heat until eggplant is soft.
• Add tomatoes (may substitute canned Italian solid pear shape tomatoes, drained), salt, and freshly ground pepper.
• Simmer a few minutes.
• At this point you can add basil, chives, parsley, tarragon or oregano to taste.
• Turn into casserole dish and bake at 325 degrees F for 40 minutes.
• Casserole may be served hot or cold, with sour cream.

Steps:

• Preheat oven to 180°C.
• Heat oil in saucepan.
• Sauté eggplant and onion until soft.
• Remove saucepan from heat and stir through margarine until melted.
• Add remainder of ingredients, and combine well.
• Transfer to a casserole dish, and bake until golden and bubbling, approx 45 minutes.

Steps:

• Preheat oven to 375°F.
• Brush eggplant slices evenly with olive oil.
• Bake for 20 minutes until golden brown and tender.
• Remove from oven, and finely dice the eggplant slices.
• In a medium bowl, combine the chopped eggplant pieces with the garlic, egg whites, parmesan, feta, breadcrumbs, basil and parsley and green onions.
• Add the salt and pepper in quantities at your discretion.
• Mix everything well and place in the refrigerator 20min to firm up.
• (Note: add this stage you may adjust the mixture by adding more breadcrumbs if it does not hold well together).
• Divide the mixture into 6-8 equal portions, and shape into a flattened ball.
• Coat with flour.
• Fry the fritters in shallow oil for 2 mins on either side, till they are golden brown.
• Serve with a salad, lemon wedges and a yoghurt sauce to dip into, if preferred.

Steps:

• Preheat oven to 450.
• Spray baking sheet with oil and place eggplant slices on it in a single layer. Spray the tops of the eggplant with oil. Bake until soft when pressed about 15-25 minutes.
• Meanwhile , in a small pot, combine tomato sauce, chiles, onions, cumin, garlic powder and olives. Bring to a simmer, then simmer, uncovered, over medium-low heat for 10 minutes.
• Turn oven down to 350 when eggplant is done.
• Arrange half the eggplant slices in a single layer over the bottom of a shallow 1 1/2 quart baking dish. Spoon half the sauce over eggplant and sprinkle with half the cheese. Repeat layers ending with cheese.
• Bake at 350 until heated through and bubbly (about 30 minutes).
• Top with sour cream if desired.

Steps:

• Place eggplant on oiled sheet pan& bake in a 350 degree oven, turning it once, until soft.
• Remove from oven& slightly cool& peel.
• Cut into 1/2" pieces.
• In a large pan combine olive oil, onions& garlic& sautè on medium flame until golden brown.
• Add tomato, tumeric, eggplant, salt& pepper.
• Stir to evenly combine.
• Cook 1 or 2 minutes over medium flame.
• Add the beaten eggs.
• Just as the eggs begin to solidify, stir.
• Continue to stir until the eggs are completely solidified.
• Add more salt& pepper if desired.
• Place into a serving bowl& serve hot.

Steps:

• Peel eggplant, cut into 1" cubes and lightly salt to sweat the bitter taste out--about 15-20 minutes.
• Cook in saucepan with water until tender--about 18 minutes; drain and cool slightly.
• Cook sausage, onion until sausage is browned and onion is soft.Combine eggplant and sausage; add egg and bread crumbs.
• Spoon into prepared casserole.
• Combine butter and cracker crumbs. Spread over top of casserole.
• Bake at 350 degrees for 25-30 minutes until cracker crumbs are golden brown.
• Variations:.
• Sprinkle with 1/2 cup Mozzarella cheese, shredded before adding the cracker crumbles.
• Mix in 1/2 cup Rotel Tomatoes, well drained.

Steps:

• Preheat oven to 400 degrees F.
• Spray baking sheet with cooking spray.
• Cut eggplant into 1/2 inch thick slices; season with salt and pepper.
• Place eggplant on baking sheet; spray tops lightly with olive-oil spray.
• Bake at 400 degrees F. for 20 minutes, or until tender.
• In the meantime, simmer tomato sauce with basil, garlic, and oregano until heated through.
• Spread tomato sauce on eggplant; top with some chopped fresh herb, if you desire.
• Sprinkle with fat-free mozzarella; then cover with reduced-fat mozzarella.
• Bake 5-7 minutes more at 400 degrees F. or until cheese is melted (you may bake longer, or place under broiler if you like the cheese to brown).
• Sprinkle with parmesan cheese and serve.

Steps:

• Set oven to 350 degrees.
• mix the ricotta cheese in a small bowl with the pepper, granulated garlic and parsley.
• Place into fridge while preparing eggplant.
• Cut eggplant into 1/4 inch slices.
• In a flat plate mix olive oil and garlic salt.
• Then, dip eggplant slices into olive oil mixture and place on george foreman grill for 12 minutes each slice.
• Place a single layer of eggplant in a greased baking dish (use pam cooking spray).
• Place a spoonful of the ricotta mixture on top of eggplant, then one slice roasted pepper and another slice of eggplant on top.
• You may make these three layers by repeating the procedure.
• Top with a sprinkle of mozerella cheese and bake for 20 minutes at 350 degrees.
• It is delicious and very simple to make!

Steps:

• Preheat oven to 400 degrees.
• Peel and slice eggplant into 1/2 slices.
• Spray both sides with cooking spray and place on a sprayed baking sheet.
• sprinkle with half of the salt and garlic powder.
• Bake 20 minutes, turning the eggplant halfway through cooking time.
• In a sauce pan, saute minced garlic in cooking spray until lightly browned.
• Add tomato sauce, italian seasoning, oregano, and bouillon granules.
• Reduce heat under pan to very low and cover.
• Remove eggplant from baking sheet.
• In a small baking dish, spread a thin layer of sauce. Add one layer of eggplant, another of sauce and so on until all eggplant is used.
• Finish with a layer of sauce. Top with cheeses and bake until cheese is melted.