Transfer the eggplant sandwiches into it and bake for another 10 minutes, or until the cheese is melted. Sprinkle a little salt and pepper on the tomatoes and cheese… Bake at 450*F for 15-20 minutes. Stand on end and slice into 1/2 inch slices from top to bottom. Top each portion with a slice or two of tomato and a generous tablespoon of goat's cheese. Fry slices of eggplant in hot oil until golden brown. Repeat twice more, finishing with a layer of the tomato mixture. (You should have eight portions.) Eggplant Meatballs in Marinara Sauce is actually a meat-free recipe that is vegetarian and gluten-free. This Eggplant Meatball recipe is made with roasted eggplant, creamy salty parmesan cheese, Italian breadcrumbs and fresh basil and parsley packed into a balls, and then lightly fried, served topped with marinara … Arrange a layer of the eggplant over the tomato mixture, then crumble a third of the goat cheese over it. Baby.eggplant.butts. Begin by adding a thin layer of marinara sauce to the bottom of your glass dish– this will prevent sticking. Add the cubed eggplant, spices, and marinara. Slice top and bottom off of eggplants. Set aside. Sprinkle with cheese. Get your ingredients ready. Ensure outside slices have enough skin removed that breadcrumbs will be able to stick. Spread a fourth of the tomato mixture about two inches deep into the bottom of a one-and-a-half-quart baking dish.

Remove from oil and sprinkle with salt and pepper. Preheat oven to 350F.

Arrange a layer of the eggplant over the tomato mixture, then crumble a third of the goat cheese over it. Preheat broiler. Serve hot. Spread a fourth of the tomato mixture about two inches deep into the bottom of a one-and-a-half-quart baking dish. While it is cooking, warm the tomato sauce. Place a slice of tomato and a slice of goat cheese on each slice of eggplant. Mix to combine. These roasted baby eggplants with goat cheese stuffing are topped with honey, balsamic vinegar and parsley.

Next, layer on the eggplant slices, followed by half of the cauliflower ricotta, followed by half of the mushroom meat, a drizzle of marinara sauce and a bit of shredded goat mozzarella. Transfer the eggplant sandwiches into it and bake for another 10 minutes, or until the cheese is melted. Obviously, some gene went whacko in my 9 month incubation period because I look at this picture and squeal from the cuteness overload. Broil the eggplant until the cheese is browned and bubbling.

Repeat twice more, finishing with a layer of the tomato mixture. To make the eggplant parmesan casserole-style, I added Puttanesca sauce to a glass baking dish (regular marinara would work well, but I thought the Puttanesca sounded delightful with the anchovies, capers and olives in the mix), some eggplant rounds, shredded goat gouda, and crumbled soft goat cheese. Keep warm while frying remaining eggplant. Spread the marinara sauce in the bottom of an oven proof baking dish. I die.

These Roasted Eggplant and Tomato Sauce Stacks are a delicious combination of sweet, roasted eggplants topped with a perfectly textured tomato sauce and gooey mozzarella cheese! This Eggplant Meatball recipe is made with roasted eggplant, creamy salty parmesan cheese, Italian breadcrumbs and fresh basil and parsley packed into a balls, and then lightly fried, served topped with marinara sauce. Can you even handle the cuteness? Eggplant Meatballs in Marinara Sauce is actually a meat-free recipe that is vegetarian and gluten-free. Directions Mist a glass baking dish with olive oil. Arrange half of the eggplant slices on a tray. A great party appetizer!