Best 4 Cheesy Italian Eggplant Delight Recipes

CHEESY BAKED EGGPLANT

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.

CHEESY EGGPLANT ROLL-UPS RECIPE BY TASTY

Steps:

• Preheat oven to 350ºF (175ºC).
• Slice the ends the eggplants and slice them into ¼ -inch (½ cm) slices and lay them out on a baking sheet covered in parchment paper.
• Season with a pinch of salt on both sides of the eggplant slices and let them sweat for 20 minutes, then dry them with a paper towel. Once dried; add a pinch of pepper.
• Bake for 20 minutes, or until soft.
• Meanwhile, in a medium-size bowl, mix ricotta cheese, mozzarella cheese, parmesan cheese, basil, and egg.
• Remove eggplant slices from the oven and turn oven to 400ºF (200ºC).
• Spoon about 2 tablespoons of the mixture onto eggplant slice then roll it up, repeating for all slices.
• In a 11x17-inch (28 x 43cm) baking sheet, pour ½ of the marinara sauce, then add all the roll-ups seam down. Pour remaining ½ of marinara sauce, and top with basil and parmesan.
• Bake for 25 minutes, or until cheese is melted and golden brown.
• Enjoy!

CHEESY ITALIAN EGGPLANT DELIGHT

Steps:

• Preheat over to 400.
• Season eggplant with salt and pepper, and roast for 15 minutes, covering the bottom of a cooking spray-coated glass dish with slices.
• Layer with half the sauce and half the tomatoes. Sprinkle with 1 tablespoon each of basil and italian seasoning, salt and pepper to taste.
• Top with half the ricotta and half the mazzarella. Repeat layers.
• Bake for 20 minutes, heating to broil until cheese is golden.

CHEESY LOW-CARB EGGPLANT PARMESAN

Steps:

• Preheat oven to 425°F Spray two cookie sheets with non-stick spray.
• In one bowl, beat the egg(s) until well incorporated. In another bowl, put your parmesan cheese along with any Italian seasonings you like, and salt and pepper.
• Slice eggplants into 1/2 inch slices. Dip each slice in the egg, then into the parmesan cheese until covered. Place on cookie sheet.
• Cook at 425 for 20 minutes, turning the eggplant slices half way through.
• Meanwhile, brown the hamburger.
• Lower the oven temperature to 350°F once the eggplant slices have finished cooking.
• Spray a 9x13 pan with cooking spray. Put a small amount of spaghetti sauce on the bottom, then layer half the eggplant slices on the bottom.
• Top the first layer of slices with half (or a little less) of remaining tomato sauce, then spread the ricotta evenly over the tomato sauce.
• Spread the hamburger evenly over the ricotta.
• Use the remaining eggplant slices to layer over the hamburger. Cover with remaining tomato sauce, then the mozzarella cheese.
• Bake at 350°F for 20 minutes, then let sit for 5 minutes before serving. Enjoy!