Asian Eggplant With Mozzarella Cheese Food

EGGPLANT AND MOZZARELLA MELT

Steps:

• Preheat oven to 475 degrees. In a shallow bowl, lightly beat eggs with 1 teaspoon salt and 1/4 teaspoon pepper. Spread breadcrumbs in a pie plate or shallow bowl.
• Oil a rimmed baking sheet. Dip eggplant rounds in egg, then dredge in breadcrumbs, turning to coat completely; transfer to prepared baking sheet. Bake (without turning) until golden and tender, 15 to 20 minutes.
• Meanwhile, split bread lengthwise, and place cut side up on another baking sheet; press gently in centers to create a well. Layer both halves with tomato sauce, eggplant, and cheese. Bake until cheese is browned in spots, 6 to 8 minutes.

CHEESY EGGPLANT CASSEROLE

Steps:

• Preheat your oven to 500 degrees F. Line a large, rimmed baking sheet with parchment paper. Spray the parchment with avocado oil spray.
• Slice the eggplant into 1/4-inch thick slices. Arrange the slices on the prepared baking sheet. Spray with avocado oil. Season with kosher salt, black pepper and garlic powder. Roast 15 minutes.
• Remove the baking sheet from the oven. Turn the eggplant slices to the other side. Spray again with oil. Return to the oven and roast until browned and tender, 10-15 more minutes.
• Remove the baking sheet from the oven. Reduce the oven temperature to 425 degrees F.
• Arrange half of the roasted eggplant slices in the bottom of a greased 1-quart casserole dish. Spread half the marinara sauce on top and sprinkle with half of the mozzarella, as shown in the video.
• Arrange the remaining eggplant slices on top. Spread the remaining marinara sauce on top. Sprinkle with the remaining mozzarella and with the Parmesan.
• Bake the eggplant casserole until golden and bubbly, about 15 minutes. Allow to cool 10 minutes before serving.

CHEESY BAKED EGGPLANT

Steps:

• 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.

GRILLED EGGPLANT WITH MOZZARELLA, TOMATOES, AND BASIL

Steps:

• Prepare a barbecue (or preheat a broiler). Cut the eggplants into slices about 1/2-inch thick. Spread on a baking sheet and brush with olive oil on both sides. Set aside.
• Cut mozzarella in half crosswise, then slice each half about 1/4-inch thick to create half-moon shaped pieces. Slice tomatoes in the same manner. Arrange tomatoes and mozzarella decoratively around the edge of a large serving platter.
• Place eggplant slices on barbecue (or place on baking sheet in broiler) and cook, turning once, until nicely charred on each side; the eggplant should almost caramelize. Arrange the cooked eggplant down the center of the serving platter, surrounded by the tomatoes and mozzarella. Pluck about 12 large leaves from the basil bunch, stack them, roll them up like a cigar, then slice crosswise into thin shreds (?chiffonade?). Scatter the basil shreds over the vegetables and cheese, then drizzle balsamic vinegar and more olive oil over all. Sprinkle with salt and pepper, to taste, and let stand until eggplant is at room temperature.

ASIAN EGGPLANT WITH MOZZARELLA CHEESE

Steps:

• 1. Preheat the oven to 375 degrees. Have a large cookie sheet ready. 2. Peel the eggplant skin leaving a 1 inch strip of skin between each peel. Cut the eggplant into 1/2" round slices. On a paper towel line the slices in a single layer and top with another layer of paper towel. Press the paper towel into the eggplant to remove any excess moisture and bitterness. Let sit for 15 minutes on the paper towel. 3. In a large bowl beat the eggs. 4. In another large bowl combine all the ingredients for the coating with a fork. 5. Dip each dried eggplant slice first into the egg and then coat with the blended panko crumbs. Use your fingers to press the crumbs into the eggplant for a nice crispy crust. Set the coated eggplant on one side of the cookie sheet ready to fry. 6. Heat a 12 inch fry pan with the canola oil on high heat. Add the coated eggplant in ONE layer, not overcrowding. Lower the heat to medium and fry each side until golden brown. Place in a single layer on the same cookie sheet used above (just use the other side of the pan). 7. Immediately salt the fried eggplant on the cookie sheet after frying. TOP with the chopped mozzarella cheese. 8. Bake for 15 minutes JUST until the cheese melts. Serve hot or at room temperature

BAKED EGGPLANT PARMESAN WITH TURKEY MEAT, SOY MOZZARELLA CHEESE

Steps:

• Preheat oven to 350°F.
• In pie plate, combine eggs and 1 TBSP water. In another pie plate, place bread crumbs. Dip eggplant in egg mixture coating well. Dip into bread crumbs. Place on greased (I use olive oil spray) baking sheet. Bake eggplant for 20 minutes, turn once.
• In large skillet w/ olive oil, saute onion, garlic, and turkey meat for about 5 minutes. Add tomatoes, tomato paste, oregano, basil, salt, pepper, and sugar. Bring to boil. Stir with wooden spoon.
• Reduce heat, simmer, covered and stirring occasionally for 45 minutes.
• Arrange half of eggplant slices in bottom of baking dish.
• Cover bottom of baking dish with some of the sauce. Arrange the eggplant so it covers bottom of baking dish. Sprinkle cheese and pour sauce so it covers a thin layer over eggplant. Arrange the rest of the eggplant and repeat those steps. The top layer should be the mozzarella cheese.
• Bake, uncovered 25 minutes.

FRIED EGGPLANT AND MOZZARELLA

Steps:

• Directions:.
• Sprinkle the salt onto the eggplants slices and let rest for 20 minutes.
• Rinse the salt from the eggplant slices and pat them dry.
• Form sandwiches out of 2 slices of eggplant with a slice of mozzarella and a basil leaf in the middle.
• Dredge the eggplant sandwiches in the flour.
• Dip them into the egg and then in the bread crumbs to coat.
• Fry in oil until golden brown, about 2-4 minutes each.
• Cut into four and serve with a tasty tomato sauce.

EGGPLANT PARMESAN WITH FRESH BASIL AND SMOKED MOZZARELLA

Steps:

• Line a plate with a paper towel; place a layer of 2 or 3 slices of eggplant onto the towel. Sprinkle eggplant with sea salt. Repeat layers of eggplant sprinkled with salt until all eggplant slices are stacked. Place 2 paper towels onto the stack and place a plate on top of the towels. Lay a heavy book or can of food onto the plate to squeeze out moisture. Allow to drip for 20 minutes to 2 hours. Rinse and pat dry.
• Beat eggs with milk in a shallow bowl. Place bread crumbs into a separate bowl. Dip eggplant slices in the egg mixture and gently press into the crumbs to coat; set aside.
• Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking dish.
• Heat olive oil in a large skillet over medium-high heat; fry eggplant slices in the hot oil in small batches until golden brown, about 1 to 2 minutes per side. Drain on paper towels.
• Pour about 1/4 cup of marinara sauce into the bottom of the prepared baking dish and arrange a layer of eggplant slices to cover the sauce. Scatter basil and a few slices of smoked mozzarella cheese over eggplant; repeat layers, ending with a layer of sauce on top. Sprinkle Parmesan cheese over the top.
• Bake in the preheated oven until heated through and the cheese has melted, about 15 minutes. Serve immediately.