Best 5 Tomato Eggplant Spread And Parmesan Toasts Recipes

Indulge in a delightful culinary journey with our exquisite Tomato Eggplant Spread and Parmesan Toasts, a symphony of flavors that will tantalize your taste buds. This delectable spread, crafted with roasted eggplant, juicy tomatoes, aromatic herbs, and a touch of tangy balsamic vinegar, offers a velvety texture and a burst of umami. Perfectly paired with crispy parmesan toasts, these culinary creations make for an exceptional appetizer, snack, or light meal. Discover the secrets behind this irresistible spread and elevate your culinary skills with our easy-to-follow recipes.

**Recipes included in the article:**

- Roasted Eggplant and Tomato Spread: This recipe guides you through the process of roasting eggplants and tomatoes to achieve a smoky, flavorful spread.

- Parmesan Toasts: Learn the art of creating crispy, golden-brown toasts topped with grated parmesan cheese, adding a touch of elegance to your spread.

- Assembly and Serving Suggestions: Explore creative ways to assemble the spread on the toasts, including variations with fresh basil and a drizzle of olive oil.

Embark on this culinary adventure and create a delightful spread that will impress your friends and family. Let your taste buds rejoice in the harmonious blend of flavors and textures, making every bite a moment to savor.

Let's cook with our recipes!

ROASTED EGGPLANT SPREAD

Roasted Eggplant Spread image

Black pepper and garlic perk up this out-of-the-ordinary spread that hits the spot on a crisp cracker or toasted bread slice. -Barbara McCalley, Allison Park, Pennsylvania.

Provided by Taste of Home

Categories Appetizers

Time 1h5m

Yield 2 cups.

Number Of Ingredients 9

Ingredients

3 tablespoons olive oil
3 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon pepper
2 large sweet red peppers, cut into 1-inch pieces
1 medium eggplant, cut into 1-inch pieces
1 medium red onion, cut into 1-inch pieces
1 tablespoon tomato paste
Toasted baguette slices or assorted crackers

Steps:

Preheat oven to 400°. Mix first 4 ingredients. Place vegetables in a large bowl; toss with oil mixture. Transfer to a 15x10x1-in. pan coated with cooking spray. Roast vegetables until softened and lightly browned, 45-50 minutes, stirring once., Transfer to a food processor; cool slightly. Add tomato paste; pulse just until blended (mixture should be chunky)., Transfer to a bowl; cool completely. Serve with baguette slices or crackers.

Nutrition Facts : Calories 84 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 153mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 3g fiber), Protein 1g protein. Diabetic Exchanges

EGGPLANT TOMATO BAKE

Eggplant Tomato Bake image

This is a simple, easy and low-fat recipe.

Provided by CADEAUX

Categories Side Dish Vegetables Tomatoes

Yield 4

Number Of Ingredients 3

Ingredients

1 eggplant, sliced into 1/2 inch rounds
1 tomato, sliced
¼ cup grated fat-free Parmesan cheese

Steps:

Preheat oven to 400 degrees F (200 degrees C).
Spray a cookie sheet with non-stick oil spray. Arrange eggplant rounds on the cookie sheet and sprinkle Parmesan over the eggplant. Layer one slice of tomato on top of each eggplant round. Sprinkle with Parmesan cheese.
Bake for 10 to 15 minutes.

Nutrition Facts : Calories 55 calories, Carbohydrate 9.3 g, Fat 0.3 g, Fiber 5.1 g, Protein 3.3 g, SaturatedFat 0.1 g, Sodium 105.3 mg, Sugar 4.2 g

ITALIAN BAKED EGGPLANT WITH PARMESAN (PARMIGIANA DI MELANZANE)

Italian Baked Eggplant with Parmesan (Parmigiana di Melanzane) image

Eggplant parmigiana or eggplant Parmesan is one of the most popular and iconic vegetarian Italian dishes and this recipe is straight from Italy. Use ripe eggplant without seeds and salt them for 1 hour to remove the bitterness.

Provided by Beatrice

Categories World Cuisine Recipes European Italian

Time 3h5m

Yield 8

Number Of Ingredients 12

Ingredients

3 pounds large eggplants, sliced lengthwise into 1/4-inch slices
2 tablespoons coarse salt, or as needed
5 cups vegetable oil for frying
2 tablespoons flour for dredging
2 tablespoons extra-virgin olive oil
½ onion, finely chopped
3 cloves garlic, halved
3 (15 ounce) cans tomato puree
8 leaves fresh basil leaves, halved
salt to taste
1 ½ (16 ounce) packages fresh mozzarella cheese, sliced
2 ½ cups freshly grated Parmesan cheese

Steps:

Place a single layer of eggplant slices in a colander sitting on a plate and sprinkle with coarse salt. Cover with a second layer and sprinkle with salt. Repeat with remaining eggplant. Place a plate on top and add a weight to put pressure on the eggplant slices. Let stand at room temperature for about 1 hour.
Rinse eggplant slices under running cold water to wash off all the salt. Pat dry on all sides with paper towels.
Heat oil in a deep skillet over medium-high heat. Dredge eggplant slices in flour on both sides and add to the hot oil, working in batches. Deep fry eggplant until golden, 2 to 3 minutes per side. Drain on paper towels.
Heat olive oil in a large pot over medium heat; cook garlic and onion until soft and translucent, about 5 minutes. Add tomato puree, 4 basil leaves, and salt. Cook, stirring often, until sauce starts to thicken, about 20 minutes. Remove sauce from heat. Discard garlic and stir in remaining 4 leaves basil.
Preheat oven to 350 degrees F (175 degrees C).
Spread a layer of tomato sauce over the bottom of a baking dish. Cover with a single layer of eggplant slices. Top with more sauce, mozzarella slices, and Parmesan cheese. Continue making layers, a total of 3 to 5, finishing with tomato sauce and grated Parmesan cheese.
Bake in the preheated oven until heated through and bubbling, 30 to 40 minutes. Remove from oven and let stand for 20 minutes before serving.

Nutrition Facts : Calories 591.9 calories, Carbohydrate 30.6 g, Cholesterol 76.5 mg, Fat 38.5 g, Fiber 9.1 g, Protein 35.1 g, SaturatedFat 15.3 g, Sodium 3313.2 mg, Sugar 13.5 g

SMOKY TOMATO AND EGGPLANT SPREAD

Smoky Tomato and Eggplant Spread image

Provided by Valerie Bertinelli

Categories condiment

Time 50m

Yield 5 cups

Number Of Ingredients 10

Ingredients

1 large eggplant (1 1/2 to 2 pounds)
8 tablespoons extra-virgin olive oil
1 1/2 teaspoons smoked paprika
Kosher salt and freshly ground black pepper
2 shallots, peeled and chopped
2 roasted red peppers, chopped
4 cloves garlic, peeled and grated
1/4 teaspoon cayenne pepper
One 28-ounce can diced tomatoes
Grilled sourdough bread, for serving

Steps:

Preheat the oven to 425 degrees F.
Partially peel the outside of the eggplant, leaving 1 1/2- to 2-inch strips of skin intact, creating alternating stripes of flesh and skin. Cut the eggplant into 2-inch cubes and add it to a rimmed baking sheet. Drizzle the eggplant with 6 tablespoons of the olive oil, sprinkle with 1/2 teaspoon smoked paprika, 1 teaspoon salt and 1/2 teaspoon pepper. Transfer the eggplant to the oven and roast for 40 minutes, flipping halfway through. After 40 minutes the eggplant should be very tender and browned.
In the meantime, heat a high-sided skillet over medium heat. Add the remaining 2 tablespoons of olive oil and then the shallots and cook, stirring frequently, until the shallot has softened, about 5 minutes. Next, add the red pepper and garlic and stir to combine. Add the remaining 1 teaspoon smoked paprika, cayenne and 3/4 teaspoon salt. Stir to coat the vegetables in the spices. Add the tomatoes and bring the mixture to a boil. Turn the heat down to low and simmer for 25 minutes.
Add the cooked eggplant to the tomato mixture and stir to combine, slightly mashing the eggplant into the sauce. Transfer the mixture to a bowl and serve with grilled sourdough.

TOMATO EGGPLANT BAKE

Tomato Eggplant Bake image

Cheesy and delicious, this casserole features a crisp crumb topping. It's a good meatless entree for a summer-time meal.-Faye Wortman, Evansville, Indiana

Provided by Taste of Home

Categories Side Dishes

Time 45m

Yield 6 servings.

Number Of Ingredients 9

Ingredients

1 medium eggplant (1 pound), peeled and cut into 1/2-inch slices
Salt to taste
1 large tomato, sliced
1 medium onion, sliced
6 tablespoons butter, melted, divided
1/2 teaspoon dried basil
1/2 cup dry bread crumbs
4 slices mozzarella cheese, cut into thirds
2 tablespoons grated Parmesan cheese

Steps:

Place eggplant slices in a colander over a plate; sprinkle with salt and toss. Let stand 30 minutes. Rinse and drain well. , Preheat oven to 450°. Layer eggplant, tomato and onion in a lightly greased 13x9-in. baking dish. Drizzle with 4 tablespoons butter; sprinkle with basil. Cover and bake 20 minutes. , Toss bread crumbs and remaining butter. Arrange mozzarella cheese over vegetables; sprinkle with crumb mixture and Parmesan cheese. Bake, uncovered, for 10 minutes or until cheese is bubbly.

Nutrition Facts : Calories 245 calories, Fat 18g fat (11g saturated fat), Cholesterol 49mg cholesterol, Sodium 318mg sodium, Carbohydrate 15g carbohydrate (5g sugars, Fiber 4g fiber), Protein 8g protein.

Tips:

To choose the best eggplant, look for one that is firm and has smooth, shiny skin. Avoid eggplants that have blemishes or wrinkles.
Before cooking the eggplant, salt it and let it sit for 30 minutes. This will help to draw out the bitterness.
When roasting the eggplant, be sure to pierce it with a fork or knife several times. This will help to prevent it from exploding in the oven.
To make the tomato sauce, use a variety of tomatoes, including plum tomatoes, cherry tomatoes, and Roma tomatoes. This will give the sauce a more complex flavor.
When making the Parmesan toasts, use a good quality Parmesan cheese. This will make a big difference in the flavor of the toasts.

Conclusion:

This tomato eggplant spread and Parmesan toasts recipe is a delicious and easy-to-make appetizer or snack. The spread is made with roasted eggplant, tomatoes, and Parmesan cheese, and the toasts are made with baguette slices topped with the spread and more Parmesan cheese. This recipe is perfect for a party or potluck, and it is sure to be a hit with your guests.