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Creole Eggplant Mozzarella Cheese Melt

Creole Eggplant Mozzarella Cheese Melt

Preheat the oven to 450 degrees. Oil a baking sheet with extra virgin olive oil.

Slice each eggplant into 6 pieces, about 1 inch thick. Lightly season each disk with salt and pepper and place on the oiled baking sheet. Bake the eggplant until the slices turn deep brown on top, about 12 to 15 minutes. Remove the eggplant from the oven. Remove the slices from the baking sheet and place them on a plate to cool.

Lower the oven temperature to 350 degrees. Once the eggplant slices are cool to the touch, place them on a clean baking sheet. Top the slices with the dice peppers, garlic powder, onion powder, and oregano. Sprinkle the celery seeds over the eggplant. Then, place one slice of tomato and once slice of mozzarella over each piece of eggplant. Sprinkle each with 1 teaspoon grated Parmigiano-Reggiano. Top with breadcrubms.

Bake the eggplant, uncovered, until the cheese is melted and the tops turn light brown, about 20 minutes. Serve immediatley.


Recipe Summary

  • 1 eggplant, sliced into 1/2 inch rounds
  • 2 tablespoons olive oil, or as needed
  • 1 tablespoon garlic powder, or to taste
  • 2 tablespoons olive oil
  • 1 small onion, chopped
  • 3 cloves garlic, chopped
  • 2 small tomatoes, chopped
  • 1 (10 ounce) package fresh spinach leaves
  • ½ cup ricotta cheese
  • ¾ cup shredded mozzarella cheese, divided
  • ¾ cup grated Parmesan cheese, divided
  • ¾ cup tomato pasta sauce
  • 2 teaspoons Italian seasoning

Preheat the oven to 350 degrees F (175 degrees C). Brush eggplant slices with olive oil on both sides, and place them on a baking sheet. Sprinkle garlic powder over the top. Bake for 10 minutes.

Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the onion, garlic, tomatoes and spinach. Cook and stir for a few minutes until fragrant, and the tomatoes have released their juices. In a medium bowl, mix together 1/2 cup of ricotta cheese, 1/2 cup of mozzarella cheese, and 1/2 cup of Parmesan cheese. Set aside.

Place the eggplant slices in a greased 9x13 inch baking dish. Top with the spinach mixture. Spoon the cheese mixture over the spinach, and spread into a thin layer. Pour the spaghetti sauce over the cheese layer. Sprinkle the remaining mozzarella and Parmesan cheese over the top. Sprinkle with Italian seasoning.

Bake for 30 minutes in the preheated oven, or until heated through and the eggplant is easily pierced with a fork.


Recipe Summary

  • 1 eggplant, sliced into 1/2 inch rounds
  • 2 tablespoons olive oil, or as needed
  • 1 tablespoon garlic powder, or to taste
  • 2 tablespoons olive oil
  • 1 small onion, chopped
  • 3 cloves garlic, chopped
  • 2 small tomatoes, chopped
  • 1 (10 ounce) package fresh spinach leaves
  • ½ cup ricotta cheese
  • ¾ cup shredded mozzarella cheese, divided
  • ¾ cup grated Parmesan cheese, divided
  • ¾ cup tomato pasta sauce
  • 2 teaspoons Italian seasoning

Preheat the oven to 350 degrees F (175 degrees C). Brush eggplant slices with olive oil on both sides, and place them on a baking sheet. Sprinkle garlic powder over the top. Bake for 10 minutes.

Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the onion, garlic, tomatoes and spinach. Cook and stir for a few minutes until fragrant, and the tomatoes have released their juices. In a medium bowl, mix together 1/2 cup of ricotta cheese, 1/2 cup of mozzarella cheese, and 1/2 cup of Parmesan cheese. Set aside.

Place the eggplant slices in a greased 9x13 inch baking dish. Top with the spinach mixture. Spoon the cheese mixture over the spinach, and spread into a thin layer. Pour the spaghetti sauce over the cheese layer. Sprinkle the remaining mozzarella and Parmesan cheese over the top. Sprinkle with Italian seasoning.

Bake for 30 minutes in the preheated oven, or until heated through and the eggplant is easily pierced with a fork.


Recipe Summary

  • 1 eggplant, sliced into 1/2 inch rounds
  • 2 tablespoons olive oil, or as needed
  • 1 tablespoon garlic powder, or to taste
  • 2 tablespoons olive oil
  • 1 small onion, chopped
  • 3 cloves garlic, chopped
  • 2 small tomatoes, chopped
  • 1 (10 ounce) package fresh spinach leaves
  • ½ cup ricotta cheese
  • ¾ cup shredded mozzarella cheese, divided
  • ¾ cup grated Parmesan cheese, divided
  • ¾ cup tomato pasta sauce
  • 2 teaspoons Italian seasoning

Preheat the oven to 350 degrees F (175 degrees C). Brush eggplant slices with olive oil on both sides, and place them on a baking sheet. Sprinkle garlic powder over the top. Bake for 10 minutes.

Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the onion, garlic, tomatoes and spinach. Cook and stir for a few minutes until fragrant, and the tomatoes have released their juices. In a medium bowl, mix together 1/2 cup of ricotta cheese, 1/2 cup of mozzarella cheese, and 1/2 cup of Parmesan cheese. Set aside.

Place the eggplant slices in a greased 9x13 inch baking dish. Top with the spinach mixture. Spoon the cheese mixture over the spinach, and spread into a thin layer. Pour the spaghetti sauce over the cheese layer. Sprinkle the remaining mozzarella and Parmesan cheese over the top. Sprinkle with Italian seasoning.

Bake for 30 minutes in the preheated oven, or until heated through and the eggplant is easily pierced with a fork.


Recipe Summary

  • 1 eggplant, sliced into 1/2 inch rounds
  • 2 tablespoons olive oil, or as needed
  • 1 tablespoon garlic powder, or to taste
  • 2 tablespoons olive oil
  • 1 small onion, chopped
  • 3 cloves garlic, chopped
  • 2 small tomatoes, chopped
  • 1 (10 ounce) package fresh spinach leaves
  • ½ cup ricotta cheese
  • ¾ cup shredded mozzarella cheese, divided
  • ¾ cup grated Parmesan cheese, divided
  • ¾ cup tomato pasta sauce
  • 2 teaspoons Italian seasoning

Preheat the oven to 350 degrees F (175 degrees C). Brush eggplant slices with olive oil on both sides, and place them on a baking sheet. Sprinkle garlic powder over the top. Bake for 10 minutes.

Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the onion, garlic, tomatoes and spinach. Cook and stir for a few minutes until fragrant, and the tomatoes have released their juices. In a medium bowl, mix together 1/2 cup of ricotta cheese, 1/2 cup of mozzarella cheese, and 1/2 cup of Parmesan cheese. Set aside.

Place the eggplant slices in a greased 9x13 inch baking dish. Top with the spinach mixture. Spoon the cheese mixture over the spinach, and spread into a thin layer. Pour the spaghetti sauce over the cheese layer. Sprinkle the remaining mozzarella and Parmesan cheese over the top. Sprinkle with Italian seasoning.

Bake for 30 minutes in the preheated oven, or until heated through and the eggplant is easily pierced with a fork.


Recipe Summary

  • 1 eggplant, sliced into 1/2 inch rounds
  • 2 tablespoons olive oil, or as needed
  • 1 tablespoon garlic powder, or to taste
  • 2 tablespoons olive oil
  • 1 small onion, chopped
  • 3 cloves garlic, chopped
  • 2 small tomatoes, chopped
  • 1 (10 ounce) package fresh spinach leaves
  • ½ cup ricotta cheese
  • ¾ cup shredded mozzarella cheese, divided
  • ¾ cup grated Parmesan cheese, divided
  • ¾ cup tomato pasta sauce
  • 2 teaspoons Italian seasoning

Preheat the oven to 350 degrees F (175 degrees C). Brush eggplant slices with olive oil on both sides, and place them on a baking sheet. Sprinkle garlic powder over the top. Bake for 10 minutes.

Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the onion, garlic, tomatoes and spinach. Cook and stir for a few minutes until fragrant, and the tomatoes have released their juices. In a medium bowl, mix together 1/2 cup of ricotta cheese, 1/2 cup of mozzarella cheese, and 1/2 cup of Parmesan cheese. Set aside.

Place the eggplant slices in a greased 9x13 inch baking dish. Top with the spinach mixture. Spoon the cheese mixture over the spinach, and spread into a thin layer. Pour the spaghetti sauce over the cheese layer. Sprinkle the remaining mozzarella and Parmesan cheese over the top. Sprinkle with Italian seasoning.

Bake for 30 minutes in the preheated oven, or until heated through and the eggplant is easily pierced with a fork.


Recipe Summary

  • 1 eggplant, sliced into 1/2 inch rounds
  • 2 tablespoons olive oil, or as needed
  • 1 tablespoon garlic powder, or to taste
  • 2 tablespoons olive oil
  • 1 small onion, chopped
  • 3 cloves garlic, chopped
  • 2 small tomatoes, chopped
  • 1 (10 ounce) package fresh spinach leaves
  • ½ cup ricotta cheese
  • ¾ cup shredded mozzarella cheese, divided
  • ¾ cup grated Parmesan cheese, divided
  • ¾ cup tomato pasta sauce
  • 2 teaspoons Italian seasoning

Preheat the oven to 350 degrees F (175 degrees C). Brush eggplant slices with olive oil on both sides, and place them on a baking sheet. Sprinkle garlic powder over the top. Bake for 10 minutes.

Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the onion, garlic, tomatoes and spinach. Cook and stir for a few minutes until fragrant, and the tomatoes have released their juices. In a medium bowl, mix together 1/2 cup of ricotta cheese, 1/2 cup of mozzarella cheese, and 1/2 cup of Parmesan cheese. Set aside.

Place the eggplant slices in a greased 9x13 inch baking dish. Top with the spinach mixture. Spoon the cheese mixture over the spinach, and spread into a thin layer. Pour the spaghetti sauce over the cheese layer. Sprinkle the remaining mozzarella and Parmesan cheese over the top. Sprinkle with Italian seasoning.

Bake for 30 minutes in the preheated oven, or until heated through and the eggplant is easily pierced with a fork.


Recipe Summary

  • 1 eggplant, sliced into 1/2 inch rounds
  • 2 tablespoons olive oil, or as needed
  • 1 tablespoon garlic powder, or to taste
  • 2 tablespoons olive oil
  • 1 small onion, chopped
  • 3 cloves garlic, chopped
  • 2 small tomatoes, chopped
  • 1 (10 ounce) package fresh spinach leaves
  • ½ cup ricotta cheese
  • ¾ cup shredded mozzarella cheese, divided
  • ¾ cup grated Parmesan cheese, divided
  • ¾ cup tomato pasta sauce
  • 2 teaspoons Italian seasoning

Preheat the oven to 350 degrees F (175 degrees C). Brush eggplant slices with olive oil on both sides, and place them on a baking sheet. Sprinkle garlic powder over the top. Bake for 10 minutes.

Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the onion, garlic, tomatoes and spinach. Cook and stir for a few minutes until fragrant, and the tomatoes have released their juices. In a medium bowl, mix together 1/2 cup of ricotta cheese, 1/2 cup of mozzarella cheese, and 1/2 cup of Parmesan cheese. Set aside.

Place the eggplant slices in a greased 9x13 inch baking dish. Top with the spinach mixture. Spoon the cheese mixture over the spinach, and spread into a thin layer. Pour the spaghetti sauce over the cheese layer. Sprinkle the remaining mozzarella and Parmesan cheese over the top. Sprinkle with Italian seasoning.

Bake for 30 minutes in the preheated oven, or until heated through and the eggplant is easily pierced with a fork.


Recipe Summary

  • 1 eggplant, sliced into 1/2 inch rounds
  • 2 tablespoons olive oil, or as needed
  • 1 tablespoon garlic powder, or to taste
  • 2 tablespoons olive oil
  • 1 small onion, chopped
  • 3 cloves garlic, chopped
  • 2 small tomatoes, chopped
  • 1 (10 ounce) package fresh spinach leaves
  • ½ cup ricotta cheese
  • ¾ cup shredded mozzarella cheese, divided
  • ¾ cup grated Parmesan cheese, divided
  • ¾ cup tomato pasta sauce
  • 2 teaspoons Italian seasoning

Preheat the oven to 350 degrees F (175 degrees C). Brush eggplant slices with olive oil on both sides, and place them on a baking sheet. Sprinkle garlic powder over the top. Bake for 10 minutes.

Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the onion, garlic, tomatoes and spinach. Cook and stir for a few minutes until fragrant, and the tomatoes have released their juices. In a medium bowl, mix together 1/2 cup of ricotta cheese, 1/2 cup of mozzarella cheese, and 1/2 cup of Parmesan cheese. Set aside.

Place the eggplant slices in a greased 9x13 inch baking dish. Top with the spinach mixture. Spoon the cheese mixture over the spinach, and spread into a thin layer. Pour the spaghetti sauce over the cheese layer. Sprinkle the remaining mozzarella and Parmesan cheese over the top. Sprinkle with Italian seasoning.

Bake for 30 minutes in the preheated oven, or until heated through and the eggplant is easily pierced with a fork.


Recipe Summary

  • 1 eggplant, sliced into 1/2 inch rounds
  • 2 tablespoons olive oil, or as needed
  • 1 tablespoon garlic powder, or to taste
  • 2 tablespoons olive oil
  • 1 small onion, chopped
  • 3 cloves garlic, chopped
  • 2 small tomatoes, chopped
  • 1 (10 ounce) package fresh spinach leaves
  • ½ cup ricotta cheese
  • ¾ cup shredded mozzarella cheese, divided
  • ¾ cup grated Parmesan cheese, divided
  • ¾ cup tomato pasta sauce
  • 2 teaspoons Italian seasoning

Preheat the oven to 350 degrees F (175 degrees C). Brush eggplant slices with olive oil on both sides, and place them on a baking sheet. Sprinkle garlic powder over the top. Bake for 10 minutes.

Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the onion, garlic, tomatoes and spinach. Cook and stir for a few minutes until fragrant, and the tomatoes have released their juices. In a medium bowl, mix together 1/2 cup of ricotta cheese, 1/2 cup of mozzarella cheese, and 1/2 cup of Parmesan cheese. Set aside.

Place the eggplant slices in a greased 9x13 inch baking dish. Top with the spinach mixture. Spoon the cheese mixture over the spinach, and spread into a thin layer. Pour the spaghetti sauce over the cheese layer. Sprinkle the remaining mozzarella and Parmesan cheese over the top. Sprinkle with Italian seasoning.

Bake for 30 minutes in the preheated oven, or until heated through and the eggplant is easily pierced with a fork.


Recipe Summary

  • 1 eggplant, sliced into 1/2 inch rounds
  • 2 tablespoons olive oil, or as needed
  • 1 tablespoon garlic powder, or to taste
  • 2 tablespoons olive oil
  • 1 small onion, chopped
  • 3 cloves garlic, chopped
  • 2 small tomatoes, chopped
  • 1 (10 ounce) package fresh spinach leaves
  • ½ cup ricotta cheese
  • ¾ cup shredded mozzarella cheese, divided
  • ¾ cup grated Parmesan cheese, divided
  • ¾ cup tomato pasta sauce
  • 2 teaspoons Italian seasoning

Preheat the oven to 350 degrees F (175 degrees C). Brush eggplant slices with olive oil on both sides, and place them on a baking sheet. Sprinkle garlic powder over the top. Bake for 10 minutes.

Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the onion, garlic, tomatoes and spinach. Cook and stir for a few minutes until fragrant, and the tomatoes have released their juices. In a medium bowl, mix together 1/2 cup of ricotta cheese, 1/2 cup of mozzarella cheese, and 1/2 cup of Parmesan cheese. Set aside.

Place the eggplant slices in a greased 9x13 inch baking dish. Top with the spinach mixture. Spoon the cheese mixture over the spinach, and spread into a thin layer. Pour the spaghetti sauce over the cheese layer. Sprinkle the remaining mozzarella and Parmesan cheese over the top. Sprinkle with Italian seasoning.

Bake for 30 minutes in the preheated oven, or until heated through and the eggplant is easily pierced with a fork.