Aunt Eileen's Stuffed Eggplant

Aunt Eileen's Stuffed Eggplant
Eggplant Recipe Ingredients

* 2 (1 pound) eggplants
* 2 tablespoons olive oil
* 1 medium onion, chopped
* 3 cloves garlic, minced
* 6 sprigs fresh parsley, chopped
* 1 1/2 cups fresh bread crumbs
* 1/2 cup grated Gruyere cheese
* 2 tablespoons chopped black olives
* 1 tablespoon capers
* 1 lemon, juiced
* 1 teaspoon chopped fresh basil
* 1/4 teaspoon crushed red pepper flakes
* 1 teaspoon salt
* pepper to taste
* 12 slices tomato
* 1/4 cup grated Gruyere cheese
* 4 tablespoons olive oil

Eggplant Recipe Instructions

1. Preheat oven to 350 degrees F (175 degrees C). Cut eggplant in half, scoop out the pulp, leaving a 1/2 inch shell. Chop the flesh finely.
2. Heat 2 tablespoons olive oil in a skillet over medium heat. Cook chopped eggplant for about 1 minute. Stir in onion, garlic, and parsley, and cook until tender. Transfer to a large bowl, and mix in bread crumbs, 1/2 cup Gruyere, chopped olives, capers, and lemon juice. Season with basil, pepper flakes, salt, and pepper. Stuff into eggplant shells.
3. Top stuffed eggplants with overlapping slices of tomato. Sprinkle evenly with remaining 1/4 cup cheese, and drizzle with remaining 4 tablespoons olive oil. Place on baking sheet.
4. Bake in preheated oven for 30 minutes.

Cheesy Eggplant Casserole

Cheesy Eggplant Casserole
Eggplant Recipe Ingredients

* 1 eggplant, peeled and diced
* 1 1/2 cups shredded Cheddar cheese
* 1 cup dry bread stuffing mix
* 1 clove garlic, crushed
* 2 tablespoons diced onion
* 1 egg, lightly beaten
* 1 teaspoon dried Italian seasoning
* salt and pepper to taste

Eggplant Recipe Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Place the eggplant in a medium microwave safe dish. Cook, stirring once, in the microwave 5 minutes on High, or until tender. Transfer to a 9x9 inch baking dish. Mix in 1/2 cup Cheddar cheese, stuffing mix, garlic, onion, and egg. Season with Italian seasoning, salt, and pepper.
3. Bake 15 minutes in the preheated oven. Top with remaining cheese, and continue baking 15 minutes, until cheese is bubbly and lightly browned.

Cheesy Baked Eggplant

Cheesy Baked Eggplant
Eggplant Reciipe Ingredients

* 1 eggplant, sliced into 1/2 inch rounds
* 2 tablespoons olive oil, or as needed
* 1 tablespoon garlic powder, or to taste
* 2 tablespoons olive oil
* 1 small onion, chopped
* 3 cloves garlic, chopped
* 2 small tomatoes, chopped
* 1 (10 ounce) package fresh spinach leaves
* 1/2 cup ricotta cheese
* 3/4 cup shredded mozzarella cheese, divided
* 3/4 cup grated Parmesan cheese, divided
* 3/4 cup tomato pasta sauce
* 2 teaspoons Italian seasoning

Eggplant Recipe Directions

1. 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.
2. 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.
3. 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.
4. Bake for 30 minutes in the prehe`ted oven, or until heated through and the eggplant is easily pierced with a fork.