eggplant mozzarella tomato bake

... though this dish will still be fantastic with winter eggplant. Repeat layers. Marinated Barbequed Vegetables. Adjust the heat as the eggplant cooks to prevent the bits of coating that fall off the eggplant slices from burning. VARIATIONS Feel free to add a layer of cooked ground beef or ground Italian sausage for a meatier version of this casserole! I baked 35 minutes at 400, no broiling required for nice brown crunchy Parmesan. CHEESE Shredded Mozzarella is added to the top of the casserole and baked until golden brown. baking dish. Spread 2 cups sauce in a 9-by-13-inch baking dish. Roast the eggplant: You’ll then pat the eggplant dry, lightly brush it with oil, and roast it just until it’s pliable.Some eggplant lasagna recipes ask you to grill the eggplant slices instead. Let stand 5 minutes before serving. I also put Parmesan between the eggplant and tomato--yes, I love Parmesan! Mix it up while staying on track with 9,000+ ideas for healthy meals. WW is here to support you with delicious healthy recipes to lose weight featuring the food you love. Sprinkle with half the basil and Parmesan cheese. Eggplant Slices, Tomatoes, and Mozzarella. While this imparts a nice smoky flavor, I find that grilling individual slices is too time-consuming; roasting is hands-off and more convenient since you have to turn on the oven … Arrange half the eggplant in dish; cover with 2 cups sauce, then 1/2 cup mozzarella. Simmer the sauce a bit, then crack four eggs directly over the sauce and bake until set. Deselect All. Make another layer with another 1/4 of the eggplant slices, this time arranging them crosswise to the first layer. Repeat with remaining eggplant and butter. By CADEAUX. 3 garlic cloves, minced. This is from my uncle's cookbook. Top with mozzarella then bake in the oven for 20-25 minutes until the mozzarella is golden and melted and everything is heated right through (photos 12-14). Eggplant Tomato Bake . 1/3 cup extra-virgin olive oil. Vegan: Replace the Parmesan with your favorite vegan melty cheese and/or a generous sprinkle of nutritional yeast. Save. Resist the urge to put mozzarella on as some reviews suggested as it's the browned Parmesan that is so very very good. ¼ cup extra-virgin olive oil 3 fat garlic cloves, thinly sliced 3 tablespoons tomato paste 2 (15-ounce) cans white beans (such as cannellini … baking dishes, layer half of each of the eggplant, tomato sauce and mozzarella cheese. To prepare the Eggplant; Preheat oven to 375F. 2. Mix well until well coated; Transfer eggplant on lined baking sheet and bake for 20 minutes. Rating: 4 stars 249 . In an 8x12 or 9x13-inch baking dish, spread ½ cup marinara, layer half the eggplant, and top with 1 cup of marinara and half the mozzarella. Line a large baking sheet with parchment paper; Place diced eggplant in a bowl, add oil, salt and spices. In each of two greased 11x7-in. ... Bake for 30 minutes, until the cheese on top is melted and golden brown. Sprinkle with Parmesan cheese. The eggplant can also be served cold. Eggplant Slices, Tomatoes, and Mozzarella . Rating: 4 stars 9 . This is a simple, easy and low-fat recipe. Repeat with the remaining eggplant, the remaining marinara, and the remaining mozzarella. Add oil to the pan as necessary during cooking to keep the level the same. Layer with half the mozzarella cheese and the remaining eggplant; top with remaining mozzarella. 1 cup black olives, pitted and roughly chopped. Arrange tomato slices over top; sprinkle with remaining basil and Parmesan. Bake, uncovered, at 375° for 35 minutes or until a thermometer reads 160°. Cover and bake at 350° for 20 minutes. A perfect addition! Cover the mozzarella with another layer of eggplant, then some egg-tomato sauce, Parmigiano, basil (if using), mozzarella, and then another layer of eggplant. Bake until sauce is bubbling and cheese is melted, 15 to 20 minutes. At WW, everything’s on the menu—except boring, bland meals. This cheesy eggplant bake is an easy and non-fiddly version of a classic eggplant parmesan, with roasted aubergine, tomato sauce, ... Layer up the slices of roasted eggplant, the grated cheddar and the fresh mozzarella with the remaining tomato sauce. For a heartier creamy zucchini gratin: Add enough cream to the dish to cover up to 1/2-3/4 of the seasoned and chopped zucchini and tomatoes, mix well, and top … Dairy: Instead of Parmesan, you could use mozzarella or another melty cheese like cheddar. 1 teaspoon hot red pepper flakes Chicken Parmigiana Italian Sausage & Provolone Homemade Meatball Eggplant Parmigiana Poor Boy Ham, salami, cheese, lettuce, tomato & Italian dressing - served toasted or cold Italian Philly Cheese Steak Sliced roast beef, oven roasted green peppers, onions and Mozzarella cheese Italian Chicken Philly Grilled chicken strips, roasted green peppers, onions and Mozzarella cheese Or add a layer of zucchini or eggplant for some extra color, texture, and nutrition! Repeat with remaining eggplant, sauce, and mozzarella; sprinkle with remaining 2 tablespoons Parmesan. Tip: bake on stoneware and eliminate the cooking spray. How to Prep this in Advance These eggplant rollatini are so easy to make in advance just pop it in the fridge (covered) before baking up to 1 day in advance. Save. I made 3 layers of each in total, but it doesn’t really matter. Preheat the oven to 375 degrees F. Heat the tomato sauce to simmering, if cold or frozen, in a small saucepan over medium heat. In the meantime, prepare the mushrooms; To prepare the Mushrooms; Heat olive oil in a large skillet. ... Eggplant Tomato Bake. Place half the eggplant in a greased 1-qt. Ingredients. Arrange 1/4 of the eggplant slices over the tomato sauce. Dollop on about 1/3 cup of the ricotta mixture and sprinkle with 1/4 cup mozzarella. That creates a deep, flavorful base for the tomato sauce (a can of crushed tomatoes with fresh oregano).

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