Mediterranean Eggplant Aubergine Cakes Recipes

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 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:

• HEAT GRILLER/BROILER.
• In saucepan, HEAT 2 tsp lowfat vegetable or chicken broth.
• SAUTE finely diced onion, diced garlic and pepper until soft.
• ADD 2 cans of diced tomatoes, increase heat slightly and cook 15 minutes until sauce thickens slightly;.
• REMOVE from heat and set aside.
• SEPARATE 4 egg whites.
• MIX together bread crumbs, parmesean cheese and italian season (ie mixed italian dry spices, oregano).
• CUT eggplant into 1/4 inch slices.
• DIP eggplant in eggwhite and then COAT with seasoned breadcrumbs and place on prepared cookie sheet.
• NOTE: Prepared cookie sheet can be covered in aluminum foil or use a low fat cooking spray so the eggplant doesn't stick.
• GRILL until brown - about 5 minutes each side.
• PREHEAT oven to 425 degrees.
• LAYER eggplant, tomatoe mixture in a 2 quart baking casserole dish; continue layers and sauce until completed.
• TOP with nonfat mozzerella cheese and BAKE uncovered for 15 minutes.
• NOTE: Top should be lightly brown and cheese bubbly.
• ENJOY!
• NOTE: I serve with a bed of rocket, feta and a tsp of balsamic vinegar.
• NOTE: Garlic amount is personal preference.

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 350*.
• Combine all ingreients in a large mixer bowl.
• Beat at medium speed for 4 minutes.
• Pour into a greased and floured tube or bundt pan.
• Bake for 50-55 minutes or until cake pulls from side of pan (do not underbake).
• Cool 15 minutes in pan and then remove and cool completely on wire rack.
• For mellowing of flavors, cover and store overnight.
• Sprinkle with confectioners' sugar before serving, if desired.

Steps:

• Prepare a cookie sheet with fat free cooking spray and set aside.
• Mix bread crumbs with 2 tablespoons of parmesan cheese.
• Beat egg whites with 1/2 teaspoons.
• salt.
• Dip eggplant slices in egg whites, coat with seasoned bread crumbs.
• Place eggplant slices on prepared cookie sheet.
• You will have 2 different batches.
• Spray eggplant slices with cooking spray, set aside.
• In a nonstick skillet heat oil over medium heat, add onion and garlic.
• Cook until softened.
• Add oregano, 1 teaspoons.
• salt and pepper.
• Cook for one minute.
• Add tomatoes, increase heat to high and cook until thickened, about 10 to 12 minutes.
• Remove from heat and add basil.
• Broil eggplant slices, 1 batch at a time for 3 to 5 minutes per side, until brown.
• Preheat oven to 425 degrees.
• Layer eggplant slices in a 1 1/2 quart baking dish.
• Top with tomato mixture and sprinkle with mozzarella cheese and remaining parmesan cheese.
• Bake uncovered until cheese is bubbly, 10 to 15 minutes.