Best Mozzarella Baked Eggplant And Zucchini Recipes

EGGPLANT, TOMATO AND MOZZARELLA PASTA BAKE

Steps:

• Bring a large pot of water to a boil. Season aggressively with salt. Add the rigatoni and cook 3 minutes less than the package directions. Reserve 1/2 cup pasta water and drain.
• Meanwhile, preheat the oven to 400 degrees F and line a baking sheet with parchment paper.
• Toss the eggplant and tomatoes with 3 tablespoons olive oil and sprinkle with salt and pepper. Spread on the baking sheet and roast until the eggplant is golden brown and tomatoes are tender, 25 to 30 minutes. (Leave the oven on.)
• Toss the rigatoni with the eggplant, tomatoes, about 1/4 cup pasta water and the marinara sauce in a large bowl. If it looks dry, add the remaining pasta water. Stir in 1 cup mozzarella.
• Spray a 9-by-13-inch baking dish with nonstick spray. Transfer the pasta to the baking dish and top with the remaining cup mozzarella and the Parmesan and drizzle with the remaining tablespoon olive oil. Bake until the cheese is melted and golden brown, 20 to 25 minutes. (Turn the broiler on at the end if you want the cheese to brown more.) Garnish with additional Parmesan and the chopped basil and serve.

EGGPLANT AND MOZZARELLA MELT

Steps:

• Preheat oven to 475 degrees. In a shallow bowl, lightly beat eggs with 1 teaspoon salt and 1/4 teaspoon pepper. Spread breadcrumbs in a pie plate or shallow bowl.
• Oil a rimmed baking sheet. Dip eggplant rounds in egg, then dredge in breadcrumbs, turning to coat completely; transfer to prepared baking sheet. Bake (without turning) until golden and tender, 15 to 20 minutes.
• Meanwhile, split bread lengthwise, and place cut side up on another baking sheet; press gently in centers to create a well. Layer both halves with tomato sauce, eggplant, and cheese. Bake until cheese is browned in spots, 6 to 8 minutes.

MOZZARELLA BAKED EGGPLANT AND ZUCCHINI

Steps:

• Preheat the oven to 375.
• Grease a 9" square baking dish.
• Cut the eggplant into 1/2" thick slices. Layer 1/2 of the slices on the bottom of the dish. Top with 1/2 C of the sauce and 1 T of the basil.
• Toss together the Mozz & Parm. Sprinkle 2/3 C of the cheese over the top of the sauce.
• Layer the zucchini over the cheese. Top with 3/4 C of the sauce, 2 T of the basil, and 2/3 C of the cheese.
• Top with remaining eggplant slices and the remaining sauce, basil & cheese.
• Cover with aluminum foil and bake 15 minutes. Uncover and bake 25 minutes longer. Let stand 10 minutes before serving.
• Spoon "extra" sauce over servings from bottom of dish.

ROASTED EGGPLANT AND ZUCCHINI

Steps:

• Preheat oven and prep veggies: Preheat oven to 400 degrees F (200 C), then wash and cut vegetables. Slice the ends off of zucchini, then cut into 1/4 inch (1/2 centimeter) slices. Slice the top and bottom off the eggplant, then stand the vegetable up and cut into 1-inch slices lengthwise. Then cut the eggplant slices into 1" cubes.
• Season vegetables: Place sliced zucchini and eggplant on a sheet pan and combine with a drizzle of olive oil. Once completely coated in oil, season the vegetables with sliced garlic, salt, pepper and any other dried or fresh herbs that you prefer.
• Roast vegetables: Bake veggies in the oven until soft and brown around the edges, which will take about 25 minutes. 10-15 minutes into cooking, toss the vegetables so they brown on all sides. Remove from the oven and serve immediately as a side dish, or let them cool and mix into salads.