What's the name of the baked eggplant which has a melted cheese on top?

Question

What's the name of the baked eggplant which has a melted cheese on top?

Answer 1

Egg Plant Parmesan.

Answer 2

You might be also referring to Greek PAPOUTSAKIA...which means "little shoes" in greek. Basically eggplants with stuffing. The eggplant used for these are the long thinner ones, as they resemble shoes and easier to stuff.

Use half an eggplant (eggplant inner filling removed), fill with bolognaise sauce and topped with cheese sauce like bechamel. Put under the grill for 30 minutes for eggplant to cook and for colour. Quite easy and very tasty.

Answer 3

It can be  Greek  moussaka ,  melanzane (eggplant ) Parmiggiana or doppiette di melanzane

Answer 4

It would depend on what region you are from to what its called:

ITALY

Eggplant Parmigiana

Yield:  6 to 8 servings

Oil

2 large eggplants

All-purpose flour

4 eggs

Bread crumbs (italian style)

1 quart marinara sauce

8 ounces sliced  mozzarella

4 ounces grated Romano

Preheat oven to 350 degrees F and heat oil in a large pan, Dutch oven or deep-fryer.

Peel the eggplant and slice into 1/4-inch thick slices. Coat each side of the eggplant with the flour.

In a separate bowl beat 4 eggs and dip the eggplant into the egg to coat both sides. Then take your bread crumbs and do the same to coat each side.

Once the oil is hot, put the eggplant in the hot oil and fry until golden brown. You can also use a deep-fryer and leave in for about 2 to 3 minutes.

Once all of the eggplant has been fried, get a rectangular baking pan and start the layering by adding the marinara sauce to the bottom of the pan, then the eggplant, more sauce, fresh mozzarella, Romano cheese, and continue to layer until you have reached the top of the pan. Top off with sauce, mozzarella, and grated Romano

Place the eggplant into the oven and cook for 20 to 25 minutes.

GREECE

Greek Moussaka

Yield:  6 to 8 servings

3 large eggplants

Kosher salt and freshly ground black pepper

Extra-virgin olive oil

1 medium onion, chopped

2 garlic cloves, minced

1/2 lemon, sliced in thin circles

1 handful fresh oregano leaves, chopped

2 handfuls fresh flat-leaf parsley, chopped

2 pounds ground lamb

1 cinnamon stick

3 tablespoons tomato paste

1 (16-ounce) can whole tomatoes, drained and hand-crushed

8 ounces feta cheese, crumbled

1 cup freshly grated Parmesan

1 cup fresh bread crumbs

To prepare the eggplants: Cut off the stems, remove the skin with a vegetable peeler, and cut lengthwise into 1/2-inch thick slices. Season all the pieces of eggplant with salt and pepper on both sides. Coat a large skillet with oil and heat over medium flame. Fry the eggplant in a single layer, turning once, until brown on both sides- you will need to do this in batches, adding more oil, as necessary. Drain the eggplant as they cook on a paper towel-lined platter.

Add a little more oil to the pan and toss in the onion, garlic, lemon slices, oregano, and parsley. Cook and stir until soft and fragrant, about 3 minutes. Add the ground lamb, stirring to break up the meat; season with salt and pepper, and toss in the cinnamon stick. Stir in the tomato paste and hand-crushed tomatoes. Simmer until the liquid has evaporated, stirring occasionally. Remove from the heat.

Preheat the oven to 350 degrees F.

Line the bottom of a 9 by 13-inch glass or ceramic baking dish with 1/3 of the eggplant slices; they should completely cover the bottom with no gaps. Spread 1/2 of the meat sauce over the eggplant, evening it out with a spatula. Sprinkle with 1/2 of the feta and Parmesan. Repeat the layers again, ending with a final layer of eggplant. Cover the top with a nice even layer of bread crumbs. Bake the moussaka for 30 to 40 minutes or until the top is golden. Let cool 10 minutes before serving.

hope these help.              good luck and enjoy.

Answer 5

Eggplant Parmiagana (sp?)

Answer 6

It's called "Baked Eggplant with Cheese"

BAKED EGGPLANT WITH CHEESE ITALIAN

STYLE  

6 sm. eggplants, sliced in 2 inch rounds

1 egg, beaten

1 c. bread crumbs

2 tbsp. vegetable oil

Salt and pepper to taste

1 tbsp. parsley or chives

1 (5 oz.) can sliced mushrooms, drained

1 (15 oz.) can tomato sauce

6 thin slices tomato

8 slices Mozzarella cheese

1 tsp. grated onion

Dip eggplant slices in egg and then in bread crumbs. Heat vegetable oil in skillet; brown eggplant lightly on both sides. Arrange in buttered baking dish. Season to taste and sprinkle with parsley or chives and sliced mushrooms.

Pour tomato sauce over casserole. Top with tomato slices first and then cheese slices. Sprinkle grated onion over cheese. Bake in a 375 degree F. oven for 30 minutes or until cheese slices are melted. Serve with Italian bread.