eggplant with tomato

 

 

 

 

1 eggplant, medium size
2 1/2 tablespoons olive oil
3/4 teaspoon salt, plus more to taste
Freshly ground black pepper
1 onion, chopped
1 tablespoon freshly minced garlic
28 ounce can diced tomatoes, with juice
1/2 cup chopped fresh basil leaves
1/2 cup breadcrumbs

Preheat oven to 450°

Peel (or not peel) and cut eggplant crosswise into 1/2 inch thick slices. Arrange them on a rimmed baking sheet fitted with parchment paper. Use 1 tablespoon of the oil to brush the tops of the eggplant slices. Sprinkle tops with 1/4 teaspoon salt and some black pepper.
Roast the slices until bottoms and sides are slightly browned, approximately 10 minutes. Flip the slices over, brush with rest of the tablespoon of oil, sprinkle with salt and pepper. Cook until crisp and golden, another 5 minutes.
When finished roasting, remove pan from oven.

Reduce oven temperature to 400°.

While eggplant slices are roasting, prepare the tomato sauce. Place 1 tablespoon olive oil in a large frying pan over medium heat. When hot, add the onion, sprinkle with 1/4 teaspoon salt and cook, stirring occasionally, until soft, 3 minutes. Add garlic and cook, stirring for 1 minute. Add the tomatoes and cook, stirring occasionally, until mixture thickens, approximately 20 minutes. Taste and adjust seasonings.
Cover bottom of a 11 x 7 inch baking dish with about 1/2 inch of the tomato sauce. Place a layer of eggplant slices on top of the sauce and top with some of the basil. Cover with a thin layer of tomato sauce and repeat until all of the eggplant slices are used up; reserve some of the basil for serving. Sprinkle with breadcrumbs, the remaining salt, lots of black pepper, and drizzle with the remaining oil.
Bake until breadcrumbs are golden and the sauce has thickened, approximately 15 minutes. Let dish rest for 10 minutes before serving. Serve hot, warm, or at room temperature. Garnish with the remaining basil.

Serves 2-3

Note: You will not even miss the Parmesan. It is that good!

grilled-eggplant-parm-sub_recipe_1000x400_1417792115078

 

 

 

 

 

1 large eggplant (about 1 1/2 pounds), trimmed and sliced lengthwise into four 1/2-inch thick planks
1/2 cup BBQ sauce, divided
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
8 ounces cremini mushrooms, thinly sliced
1 red onion, halved and sliced into thin wedges
2 tablespoons vegetable oil
4 slices non-dairy provolone or mozzarella cheese (1/8-inch thick slices)
4 ciabatta or hoagie rolls, split and toasted
1/4 cup vegan mayonnaise
2 pepperoncini peppers, from a jar, thinly sliced

Position oven rack six inches from the heat source and preheat broiler on high.
Line broiler pan or rimmed baking sheet with foil.
Brush eggplant slices on both sides with 2 tablespoons BBQ sauce and season with 1/2 teaspoon salt and 1/4 teaspoon pepper.
Arrange slices on foil-lined pan.
Broil eggplant until browned and soft, about 4 minutes.
Meanwhile, in a medium bowl, toss mushrooms and red onion with oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper and reserve.
Remove broiler pan from oven, flip eggplant slices, and brush with 2 more tablespoons BBQ sauce.
Scatter mushroom mixture around the eggplant on the pan and broil until browned and soft, about 3 minutes more.
Add 1 slice of cheese to each eggplant plank and continue to broil until cheese is melted and browned, about 2 minutes more.
To assemble the sandwiches, brush the top toasted half of each roll with 1 tablespoon mayonnaise and each bottom half with 1 tablespoon BBQ sauce.
Layer an eggplant slice, some mushroom mixture, and a few slices of pepperoncini on the bottom of each roll.
Close the sandwiches and serve immediately.

Note:  Makes 4 sandwiches

 

eggplan tacos

 

 

 

 

Eggplant, sliced into 1/2 inch rounds, dried in paper toweling
Olive oil
Salt
Filling choices:
Sun-dried tomatoes, julienned
Sliced mushrooms, sauteed
Sliced olives
Jalapeno peppers, slice and sauteed
Basil leaves

Preheat oven to 400°

Fit a baking sheet with parchment paper and brush with olive oil.
Place eggplant rounds on baking sheet, brush with olive oil and sprinkle with salt.
Roast for approximately 8 minutes on each side, or until golden.
Remove eggplant rounds from pan and place on a platter.
Add your choice of fillings and fold like a mini taco.

Serves 4

2 small zucchini, cut into 1 inch pieces
1 medium eggplant, peeled and cut into 1 inch pieces
1 large red bell pepper, cut into 1 inch pieces
1 yellow onion, sliced
1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme
1 tablespoon chopped fresh rosemary or 1 teaspoon dried rosemary
1/2 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper
2 tablespoons water
1 tablespoon olive oil
olive oil cooking spray
14 ounce can chickpeas, rinsed and drained
4 plum tomatoes, seeded and cut into 1 inch pieces
1 tablespoon chopped garlic
1 tablespoon tomato paste
1/4 cup Kalamata olives, pitted and sliced in half
1 1/4 teaspoons sherry wine vinegar or balsamic vinegar
3 tablespoons chopped fresh basil
Cooked pasta, optional

Preheat oven to 450°

In a large bowl, toss zucchini, eggplant, bell pepper and onion with thyme, rosemary, 1/4 teaspoon salt, black pepper, 2 tablespoons water and oil. Fit a rimmed baking sheet with parchment paper and coat it with cooking spray.
Spread vegetables in a single layer in the pan; roast, stirring once, for 25 minutes.
In the same bowl, combine chickpeas, tomatoes, garlic, tomato paste and remaining 1/4 teaspoon salt.
Add to pan with the vegetables; roast 10-12 minutes more.
Toss roasted vegetables with the vinegar.
Sprinkle with basil

Serves 4

Note: Can be served over cooked pasta for a more heartier meal.

eggplant meatballs

 

 

 

 

3 tablespoons olive oil, divided
1 pound eggplant, peeled or unpeeled, cut into 1 inch cubes
1/4 cup water
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1 onion, diced
2 garlic cloves, minced, equals approximately 1 tablespoon
1 cup cooked or canned white beans
1/4 cup chopped fresh parsley, leaves only
1 cup breadcrumbs
2 cups marinara (pasta sauce)
Pinch of red chile flakes (optional)

Preheat oven to 375°F.

Use 1 tablespoon olive oil to grease a large rimmed baking sheet fitted with parchment paper. Put 1 tablespoon olive oil in a large skillet over medium-high heat. When hot, add eggplant and 1/4 cup water. Sprinkle with salt, pepper and cook, stirring occasionally, until eggplant pieces shrivel a bit and are tender and beginning to color, approximately 10 to 15 minutes. Transfer eggplant to the bowl of a food processor.
Add remaining 1 tablespoon olive oil to the skillet along with the onion and garlic and cook for 3 to 5 minutes, stirring frequently until onions are soft and translucent.
Drain the cooked beans. If using canned beans, drain and rinse them. Add the beans and parsley to the eggplant and pulse until well combined and chopped, but not pureed.
Place the eggplant mixture in a large bowl. Add the onion and garlic and toss. Then add the breadcrumbs and red chile flakes, if using and mix well. Taste and adjust seasonings. Roll mixture into approximately 12 balls, about 2 inches in diameter. Transfer meatballs to the baking sheet. Bake undisturbed, until they are firm and well-browned, 25 to 30 minutes.
Warm the pasta sauce. Serve the meatballs, hot or at room temperature along with the pasta sauce.
Serve over pasta, rice, quinoa or steamed greens.

Serves 4-6

Note: Meatballs can also be added to and warmed up in the pasta sauce.

Eggplant tomato salad

 

 

 

 

1 whole eggplant, peeled and cubed (1″ pieces)
2 – 3 tablespoons olive oil
1 medium tomato, diced
1 cup chickpeas

Salad Dressing
1 teaspoon lemon zest
1/4 cup fresh lemon juice
1 teaspoon garlic clove, small diced
1/4 teaspoon cayenne pepper
1 teaspoon kosher salt
1/2 cup chopped parsley

Whisk together all the dressing ingredients.

Preheat oven to 400°F.

On a baking sheet, fitted with parchment paper, toss eggplant with salt, pepper and olive oil, until evenly coated. Bake about 30-40 minutes, turning once, until eggplant is evenly roasted.
Remove from oven and let cool.
Place eggplant, tomatoes and chickpeas in a medium size bowl.
Toss with some of the dressing. Taste to check seasonings.

Serve with warm pita and/or Greek yogurt.

1 medium eggplant, peeled, cut into 1 inch cubes
2 red bell peppers, seeded, cut into 1 inch cubes
1 red onion, peeled, cut into 1 inch cubes
2 garlic cloves, peeled; each cut in half
3 tablespoons olive oil
1 1/2 teaspoons coarse salt
1/2 teaspoon freshly ground black pepper
1 tablespoon tomato paste or (1 Roma tomato, diced), optional

Preheat oven to 400°F.

In a large baking sheet with sides, fitted with parchment paper, add all of the ingredients, except the tomato paste or tomato. Roast 35-45 minutes, until vegetables are lightly browned and soft, stirring once during cooking. Cool slightly. Place vegetables in a food processor fitted with a steel blade, add tomato paste, if using, and pulse 3-4 times, or more, to blend. Taste for salt and pepper.

Note: If using a Roma tomato, add after mixture has been processed.

2 medium large eggplants
1/4 cup extra virgin olive oil, divided
1 cup homemade bread crumbs – recipe to follow
2 cups tomato sauce – homemade or canned
1 pound fresh Mozzarella cheese
1 cup grated Parmesan cheese
fresh basil leaves
salt and pepper

Preheat oven to 350°F.

Slice the eggplant horizontally into 1/3inch slices. Sprinkle
the eggplant with salt and pepper. Heat half of the olive oil in a
saute pan and lightly brown the eggplant on both sides.
Lightly coat a cookie sheet with olive oil, starting with the 4 largest pieces of eggplant place them on the cookie sheet. Add a few spoonfuls of tomato sauce followed by a slice of the fresh Mozzarella cheese, sprinkle with Parmesan cheese and continue to layer the eggplant slices on top of each other repeating with the sauce and cheese on each layer from largest to smallest. The final layer should be covered with the remainder of the sauce and sprinkled with Parmesan cheese. Bake in the oven for 15 minutes.
To plate it, make a small pile of bread crumbs and set one serving of
the eggplant parmesan on top. Tear some basil leaves and spread them
around the plate follow up with a drizzle of olive oil, and a sprinkle of
Parmesan cheese.
Repeat procedure for the rest of the eggplant.

Homemade Breadcrumbs

4 slices day old bread of your choice
olive oil
salt and pepper

Preheat oven to 450°F.

Slice the bread into very small cubes and spread them out on a cookie sheet. Drizzle them with olive oil and a dash of salt and pepper. Bake until golden brown.

Serves 4

Note: Eggplants can be peeled, if desired
Substitute Daiya Vegan Cheese to make this a vegan recipe

8 ounces button or portobella mushrooms, grilled/roasted
1 red bell pepper, grilled/roasted and cut in pieces
1/2 large eggplant, peeled, cut in chunks and grilled/roasted
1 bunch green onions, grilled/roasted
16 mixed Mediterranean olives, pitted, optional
1 – 2 tablespoons fresh lemon juice
2 ounces goat cheese, crumbled
1/8 teaspoon each salt and pepper, or to taste
4 whole wheat tortillas or flatbreads
4 large lettuce leaves

Roughly chop mushrooms, peppers, eggplant, green onions and olives.
Toss them in a large bowl with the lemon juice, goat cheese, salt and pepper.
Line tortillas with lettuce. Spoon vegetable-goat cheese mixture on top. Wrap tightly, tucking in the ends burrito-style and serve.

Serves 4

Note: Can use leftover grilled/roasted vegetables to prepare these wraps. Great for a summer supper or a packed lunch.