How To make Eggplant/Swiss Cheese Casserole
1/2 c Onion, chopped
1 tb Vegetable Oil
6 oz Can Tomato Paste
1 3/4 c Water
2 ts Dried Oregano
1/4 c Parsley Leaves, freshly
-chopped -or- 2 tb Dried Parsley Flakes
1/2 ts Salt
1 lg Eggplant -or- Zucchini
1 lb Swiss Cheese, sliced
1 1/2 c Dry Bread Cubes
1 c Parmesan Cheese, grated
Saute the onion in the oil in a saucepan until the onion is tender. Add the tomato paste, water, oregano, parsley and salt. Simmer over low heat for 10 minutes. Cut the eggplant (or zucchini) into 1/4-inch-thick slices.
Arrange one layer of eggplant slices in the bottom of a lightly-oiled 9- by 13 inch baking pan. Pour on about 1/3 cup of the tomato sauce.
Top with the Swiss cheese slices. Add another layer of eggplant slices and pour on about 1/2 cup of the tomato sauce. Combine the rest of the sauce with the bread cubes and spoon over the eggplant. Sprinkle on the Parmesan Cheese. Bake in a 325-degree oven for about 25 minutes.
Serves 6 One Serving = Calories: 385 Carbohydrates: 17 Protein: 26 Fat: 26 Sodium: 497 Potassium: 471 Cholesterol: 72 Exchange Value: 3 High-Fat Meat Exchanges + 1 Bread Exchange + 1 Fat Exchange Source: Holiday Cookbook, American Diabetes Association, ISBN 0-13-024894-0, by Betty Wedman, M.S.,R.D.
How To make Eggplant/Swiss Cheese Casserole's Videos
Valerie Bertinelli's Grilled Eggplant Rollatini | Valerie's Home Cooking | Food Network
Valerie rolls up a cheesy vegetarian dish that is so comforting and delicious, you won't even miss the meat!
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Valerie Bertinelli is more than a successful actress. She's a homegrown whiz in the kitchen. Influenced by family recipes, her cooking is easy and delectable. Join Valerie as she shares her passion for cooking delicious meals!
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Grilled Eggplant Rollatini
RECIPE COURTESY OF VALERIE BERTINELLI
Level: Easy
Total: 50 min (includes cooling time)
Active: 25 min
Yield: 6 servings
Ingredients
2 large eggplants, cut into 1/4-inch thick planks (16 planks)
Olive oil, for brushing
Kosher salt and freshly ground black pepper
1 large egg
15 ounces ricotta
1/2 cup freshly grated Parmesan
2 tablespoons chopped basil
1 tablespoon chopped flatleaf parsley
1/4 teaspoon crushed red pepper flakes
2 cloves garlic, grated
2 cups marinara sauce
1 cup freshly grated low-moisture mozzarella
Directions
Preheat the oven to 425 degrees F. Line a rimmed baking sheet with parchment paper and set aside.
Heat a grill pan over medium-high heat. Brush the eggplant slices with the olive oil on both sides and sprinkle lightly with salt and pepper. Working in batches, grill the eggplant until the eggplant is softened and has nice grill marks, 1 to 2 minutes per side. Remove to the prepared baking sheet and continue until all the eggplant is grilled.
Whisk the egg in a large bowl. Next, add the ricotta, Parmesan, basil, parsley, red pepper flakes, garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper. Stir the mixture until everything is evenly incorporated.
Spread 1 cup of the marinara sauce in a 9-by-13-inch baking dish. Lay one slice of eggplant on a clean work surface, with a short end facing you. Spoon 1 tablespoon of the ricotta mixture on the bottom of the slice. Roll the eggplant up and over the filling to encase the ricotta. Place the roll in the baking dish, seam-side down. Continue the process with the remaining eggplant and ricotta mixture. Top the with the remaining 1 cup marinara, then the mozzarella.
Bake until the cheese is melted and bubbly, 20 to 25 minutes. Let stand for 5 minutes before serving.
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Valerie Bertinelli's Grilled Eggplant Rollatini | Valerie's Home Cooking | Food Network
Roasted Eggplant Lasagna ????????
Here's a favorite summer recipe: roasted eggplant lasagna. As far as lasagna recipes go, this one is on the unfussy side: there's no layer of bechamel, no layer of ricotta and egg, and it calls for no-boil noodles. In sum: it's layers of homemade tomato sauce, noodles, cooked vegetables, and a mix of parmesan and mozzarella.
In this version, I add sautéed Swiss chard but know that it can be omitted. Truly you can use any cooked vegetables you like here — roasted red peppers, sautéed mushrooms, grilled zucchini, etc.
Find the full recipe here:
This is the sauce recipe I've been using: (In this video, I used the vodka variation of the sauce.)
If you like these recipes, please sign up for my farm share newsletter — it comes out every Tuesday and is all about managing, storing, and cooking from a weekly CSA or farm share:
Baked Eggplant (Melitzanes) Parmesan
Eggplant Parmesan makes a wonderful vegetarian side dish. Rather than fry the eggplant, Eva prefers to bake them in the oven with a little olive oil for about 20 minutes. It is delicious and a much healthier alternative to the traditional recipe.
For the written recipe visit:
OTK Extra Good Things: Parmigiana pie with tomato sauce
For our first episode in our new series 'OTK: Extra Good Things', Yotam dives deep into a spiced tomato sauce and makes the show-stopping Parmigiana pie (with an inevitable Middle Eastern twist). Layers of breadcrumbed aubergines, cheese, spiced tomato sauce and a surprising, crunchy Kataifi topping.
Keep watching for a little bit extra featuring Yotam's prawn saganaki with preserved lemon.
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Chapters:
1:13 Pané the aubergine
2:38 Make the tomato sauce
4:37 assemble and bake
10:16 A Little Extra
Parmigiana pie with tomato sauce recipe:
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See some of our platters and other homeware:
Credits:
Tom Kavousi-Walker - Tom Walker Film
Dan Brown
Miles Harris
Eggplant Parmesan
My favorite way to make eggplant parmesan! The extra prep step is SO worth it! FULL RECIPE:
Eggplant Rollatini w/Sausage & Swiss Chard
This tasty dish comes together quickly! You could also layer it like a lasagna if you prefer.
#shorts #italianfood #eggplant #involtini #lowcarb #lowcarbrecipes