Best 5 Aubergine Tomato Mushroom Bake Recipes

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Embark on a culinary journey with our tantalizing Aubergine Tomato Mushroom Bake, a symphony of flavors that will delight your palate. This delectable dish showcases the harmonious fusion of tender aubergine (eggplant), juicy tomatoes, and earthy mushrooms, all enveloped in a symphony of aromatic herbs and rich tomato sauce. It's a symphony of flavors that will tantalize your taste buds and leave you craving more.

Our collection of recipes offers a diverse selection of variations, catering to various dietary preferences and culinary desires. From the classic Aubergine Tomato Mushroom Bake, bursting with the natural goodness of fresh vegetables, to the vegan-friendly version that swaps traditional cheese for a plant-based alternative, we have options for every palate. Each recipe is meticulously crafted to ensure effortless preparation and maximum flavor, making them perfect for busy weeknights or special occasions.

Indulge in the classic Aubergine Tomato Mushroom Bake, where the medley of roasted vegetables basks in a savory tomato sauce, topped with a golden crust of melted cheese. Experience the delightful play of textures as the tender aubergine, succulent tomatoes, and meaty mushrooms dance on your tongue.

For a lighter twist, try our Vegan Aubergine Tomato Mushroom Bake, where creamy vegan cheese or a sprinkle of nutritional yeast lends a cheesy flavor without compromising on taste. This plant-based delight is not only delicious but also caters to those with dietary restrictions or those seeking a healthier option.

For those with a penchant for bold flavors, our Spicy Aubergine Tomato Mushroom Bake is a must-try. A fiery blend of chili flakes and paprika infuses the dish with a vibrant heat, sure to ignite your senses and leave you craving more. The combination of roasted vegetables and zesty spices creates a captivating interplay of flavors that will keep your taste buds entertained.

Prepare to be amazed by our Aubergine Tomato Mushroom Bake with Feta, where crumbled feta cheese adds a tangy dimension to the classic recipe. The salty, tangy notes of feta elevate the flavors of the roasted vegetables, creating a delightful balance between richness and freshness.

Finally, our Aubergine Tomato Mushroom Bake with Pesto offers a refreshing twist on the traditional dish. A vibrant pesto sauce, bursting with the herbaceous flavors of basil, pine nuts, and Parmesan cheese, is swirled throughout the casserole. With each bite, you'll relish the interplay of creamy pesto and roasted vegetables, a combination that is sure to impress your taste buds.

No matter your dietary preferences or culinary inclinations, our Aubergine Tomato Mushroom Bake collection offers a symphony of flavors to tantalize your taste buds. Get ready to embark on a culinary adventure that will leave you craving more.

Let's cook with our recipes!

AUBERGINE, TOMATO & PARMESAN BAKE (MELANZANE ALLA PARMIGIANA)



Aubergine, tomato & Parmesan bake (Melanzane alla Parmigiana) image

Every Italian cook has their own version of this classic aubergine dish. It's even better made a day ahead

Provided by Ursula Ferrigno

Categories     Dinner, Main course, Vegetable

Time 1h

Number Of Ingredients 8

2 garlic cloves, crushed
6 tbsp olive oil
2 x 400g cans chopped tomatoes
2 tbsp tomato purée
4 aubergines, cut into long, 5mm thick slices
85g parmesan (or vegetarian alternative), freshly grated
20g pack basil, leaves torn
1 egg, beaten

Steps:

  • Heat oven to 200C/fan 180C/gas 6. In a shallow pan, mix together the garlic and 4 tbsp of the olive oil. Cook over a high heat for 3 mins, tip in the tomatoes, then simmer for 8 mins, stirring every now and then. Stir in the tomato purée.
  • Meanwhile, heat a griddle pan until very hot. Brush a few of the aubergines with a little oil, then add to the pan. Cook over a high heat until well browned and cooked through, about 5-7 mins. Turn them halfway through cooking. Lift onto kitchen paper and do the next batch.
  • When all the aubergines are cooked, lay a few of them in the bottom of an ovenproof dish, then spoon over some sauce. Sprinkle with Parmesan and basil leaves. Add seasoning, then repeat this process with the remaining ingredients. Finally, pour the egg over the top, sprinkle over a little more Parmesan, then bake for 20 mins or until the topping is golden.

Nutrition Facts : Calories 225 calories, Fat 17 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 7 grams sugar, Fiber 5 grams fiber, Protein 10 grams protein, Sodium 0.52 milligram of sodium

EGGPLANT, TOMATO AND MOZZARELLA PASTA BAKE



Eggplant, Tomato and Mozzarella Pasta Bake image

Provided by Katie Lee Biegel

Categories     main-dish

Time 1h25m

Yield to 6 servings

Number Of Ingredients 10

Kosher salt and freshly ground black pepper
1 pound rigatoni
1 medium eggplant, diced
1 pint grape or cherry tomatoes
4 tablespoons extra-virgin olive oil
One 24-ounce jar marinara sauce
2 cups fresh mozzarella, cut into 1/2-inch cubes
Nonstick cooking spray, for the baking dish
3 tablespoons grated Parmesan, plus more for serving
6 fresh basil leaves, chopped

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.

BAKED EGGPLANT WITH MUSHROOM-AND-TOMATO SAUCE



Baked Eggplant With Mushroom-And-Tomato Sauce image

Make and share this Baked Eggplant With Mushroom-And-Tomato Sauce recipe from Food.com.

Provided by blucoat

Categories     Lunch/Snacks

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 11

1 peeled eggplant, cut into 1/4-inch-thick slices (about 1 1/4 pounds)
cooking spray
1 cup chopped onion
1/2 teaspoon dried Italian seasoning
1/4 teaspoon salt
2 garlic cloves, chopped
1 (8 ounce) package presliced mushrooms
1/4 teaspoon black pepper, divided
1 (8 ounce) can no-salt-added tomato sauce, divided
2/3 cup about 3 ounces shredded part-skim mozzarella cheese, divided
1/4 cup grated fresh parmesan cheese

Steps:

  • Preheat broiler. Arrange the eggplant slices on a baking sheet coated with cooking spray; broil 3 minutes on each side or until lightly browned.
  • Preheat oven to 375°.
  • Heat a large nonstick skillet coated with cooking spray over medium heat; add onion and next 4 ingredients (onion through mushrooms). Cover and cook 7 minutes or until tender, stirring mixture occasionally. Increase heat to medium-high; uncover and cook for 2 minutes or until liquid evaporates.
  • Spread half of mushroom mixture in bottom of a 1 1/2-quart round baking dish coated with cooking spray. Arrange half of eggplant slices over mushroom mixture; sprinkle with 1/8 teaspoon pepper. Top with 1/2 cup tomato sauce and 1/3 cup mozzarella. Spread remaining mushroom mixture over mozzarella; top with remaining eggplant slices. Sprinkle with 1/8 teaspoon pepper; top with remaining tomato sauce.
  • Cover and bake at 375° for 1 hour.
  • Sprinkle with 1/3 cup mozzarella and Parmesan. Bake, uncovered, 5 minutes or until cheese melts. Let stand 10 minutes.

ROASTED EGGPLANT AND MUSHROOMS



Roasted Eggplant and Mushrooms image

Eggplant, mushrooms, and zucchini are roasted together with a touch of tomato for a surprisingly robust side dish or sandwich filling.

Provided by PSPINRAD

Categories     Side Dish     Vegetables     Squash     Zucchini

Time 55m

Yield 2

Number Of Ingredients 9

1 medium eggplant, peeled and cubed
2 small zucchini, cubed
½ small yellow onion, chopped
1 (8 ounce) package mushrooms, sliced
1 ½ tablespoons tomato paste
½ cup water
1 clove garlic, minced
½ teaspoon dried basil
salt and pepper to taste

Steps:

  • Preheat oven to 450 degrees F (230 degrees C).
  • Place eggplant, zucchini, onion and mushrooms in a 2 quart casserole dish. In a small bowl combine the tomato paste with the water, and stir in garlic, basil, salt and pepper. Pour over the vegetables and mix well.
  • Bake in preheated oven for 45 minutes, or until eggplant is tender, stirring occasionally. Add water as necessary if vegetables begin to stick; however, vegetables should be fairly dry, with slightly browned edges.

Nutrition Facts : Calories 117.9 calories, Carbohydrate 25.8 g, Fat 1.1 g, Fiber 9 g, Protein 6.6 g, SaturatedFat 0.2 g, Sodium 111.1 mg, Sugar 13.3 g

BAKED EGGPLANT (AUBERGINE) ALA CE CE WITH TOMATO MUSHROOM GRAVY



Baked Eggplant (Aubergine) Ala Ce Ce With Tomato Mushroom Gravy image

The breading & baking recipe is from Ce Ce on recipezaar. She used on green tomatoes. They are to die for. I decided to use on eggplant and use my own tomato mushroom gravy or sauce. I think my eggplant is great with Ce Ce's breading recipe.

Provided by Montana Heart Song

Categories     Vegetable

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 13

1 eggplant, peeled and cut in long slices
1/2 cup white flour
1/2 cup yellow cornmeal
1/2 teaspoon sugar or 1/2 teaspoon Splenda sugar substitute
1/2 cup milk
1/2 teaspoon white pepper
Pam cooking spray
1 (14 1/2 ounce) can diced tomatoes with onion and garlic
1 (6 1/2 ounce) can mushroom stems and pieces, with liquid
1/4 cup milk
1 teaspoon flour
1 teaspoon sugar or 1 teaspoon Splenda sugar substitute
shredded mozzarella cheese (optional)

Steps:

  • Preheat oven to 400*.
  • Place baking pan in oven for about 6 minutes. Take out hot pan and spray with Pam.
  • Mix cornmeal, flour, sugar and pepper in shallow pie plate, while pan is heating.
  • Put milk in another shallow pie plate.
  • Coat each eggplant slice in milk, then in cornmeal and flour mixture.
  • Place breaded eggplant on the baking pan. Spray the slices with Pam.
  • Bake for 15 minutes.
  • Take out of oven and turn slices over.
  • Bake for 10 more minutes. Take out. Cover and keep warm.
  • In medium saucepan add diced tomatoes, mushrooms with liquid. Heat.
  • Add 1 tsp flour to 1/4 cup milk. Stir. Add any leftover milk and breading mix. Wisk to mix until blended. Add sugar or Splenda.
  • Slowly stir in to tomato mushroom mixture and stir until thickened.
  • Use as gravy over eggplant slices or place the cooked eggplant slices in a flat casserole dish, spoon the sauce over and then add shredded cheese on top and bake for 15 minutes 400*.

Nutrition Facts : Calories 136.9, Fat 1.9, SaturatedFat 0.8, Cholesterol 4.3, Sodium 327.7, Carbohydrate 26.7, Fiber 5.4, Sugar 4.6, Protein 5.1

Tips:

  • Choose ripe, firm vegetables: This will ensure that they hold their shape and flavor during baking.
  • Cut the vegetables into even-sized pieces: This will help them cook evenly.
  • Use a variety of vegetables: This will add color, texture, and flavor to the bake.
  • Don't overcrowd the baking dish: The vegetables should be able to roast evenly without steaming.
  • Roast the vegetables at a high temperature: This will help them caramelize and develop a delicious flavor.
  • Season the vegetables generously: Use a combination of salt, pepper, and herbs to taste.
  • Add a drizzle of olive oil: This will help the vegetables roast evenly and prevent them from drying out.

Conclusion:

This aubergine, tomato, and mushroom bake is a delicious and easy-to-make vegetarian meal. It's perfect for a weeknight dinner or a potluck. The vegetables are roasted until tender and caramelized, and the sauce is rich and flavorful. Serve it with rice, pasta, or crusty bread.

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