Kathy's Recipe Korner
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EGGPLANT

eggplant

(Please click on icons below to see recipe instructions)

Appetizers--Entrees-Sides

 


Eggplant

APPETIZERS

spacereggplantEggplant Ricotta Bites
spacereggplantRoasted Eggplant Dip
spacereggplant
Roasted Eggplant Spread

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Entree

 

spacereggplantAir Fryer Eggplant Parmesan
spacereggplantCheesy Baked Ratatouille
spacereggplantCheesy Caprese Gnocchi Skillet
spacereggplantCreamy Eggplant Parmesan Casserole
spacereggplantBaked Ratatouille
spacereggplantBaked Ratatouille With Havarti Cheese smile
spacereggplantEggplant Chicken Casserolesmile
spacereggplantEggplant Crisp with Walnut Streusel
spacereggplantEggplant Lasagna
spacereggplantEggplant Panini with Pesto
spacereggplantEggplant Salad
spacereggplantEggplant, Zucchini and Tomato (Pressure cooker)
spacereggplantGrilled Baby Eggplant with Yogurt Sauce
spacereggplantGreek Eggplant and Chicken Casserole(WW)
spacereggplantGreek-Style Grilled Eggplant
spacereggplantGreek Quinoa Bowls with Chickpeas, Peppers and Eggplant(smile
spacereggplantItalian Eggplant Gnocchi Bake
spacereggplantMediterranean Eggplant Casserole
spacereggplantMoussaka
spacereggplantRatatouille Baked Chicken
spacereggplantRatatouille Fustini
spacereggplantRoasted Ratatouillesmile
spacereggplantRoasted Vegetable Summer Medley
spacereggplantSheet Pan Eggplant Parmsmile
spacereggplantTurkish Stuffed Eggplants
spacereggplant WW Eggplant Cassserole

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eggplant

 

Sides

spacereggplantEggplant Salad
spacereggplantFresh Cucumber Salad
spacereggplantRoasted Tomato and Eggplant Bisque
spacereggplantSheet Pan Ratatouillesmilenew
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Recipes

Sheet Pan Ratatouille

1 large eggplant, cut into ½-inch cubes (you can peel the eggplant if you want)
1 bell pepper, seeded and sliced into strips
2 medium tomatoes (or 6 small ones), sliced into wedges(I used a can of diced tomatoes, drained)
2 zucchini, quartered lengthwise and cut in 2-inch pieces
1 onion, sliced into ¼-inch thick half moons
4 tablespoons olive oil
3 garlic cloves, peeled
1 teaspoon dried thyme (or herbes de provence if you can find them)
3 bay leaves
1½ teaspoons salt
¼ teaspoon ground black pepper

Preheat oven to 400°F (200°C) and place a rack in the middle.
Generously grease a large (preferably rimmed) baking sheet and set aside.
Spread out the veggies onto the sheet pan in a single layer (if they don’t fit, use another baking sheet.)
Add garlic cloves, drizzle with olive oil, and sprinkle with thyme, salt, and pepper. Toss well.
Bake in the oven for 20 minutes. Remove from the oven, give a good stir, and bake for further 20 minutes.
Turn the heat down to 300°F (150°C) and bake for 10 more minutes, until vegetables start to char.
Take a taste and adjust seasoning if needed. If you like, drizzle a bit balsamic vinegar on top and serve.

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