ROASTED EGGPLANT AND TOMATO STACKS
Provided by Michael Chiarello : Food Network
Categories appetizer
Time 1h45m
Yield 8 servings
Number Of Ingredients 8
Steps:
- In a large bowl toss the eggplant slices with 1/4 cup kosher salt. Using your fingertips, evenly distribute the salt on both sides of each slice. Place the eggplant in a colander set over a large bowl or sheet pan to catch juices. Set aside for 1 to 2 hours.
- Preheat oven to 450 degrees F. Line two 18 by 13-inch baking sheets with heavy-duty foil.
- Rinse the eggplant under cold water and dry thoroughly with paper towels.
- Arrange the eggplant slices in a single layer on one baking sheet. Brush olive oil on 1 side. Brush with balsamic vinegar and sprinkle with freshly ground pepper.
- Drizzle the other pan with 2 tablespoons olive oil. Arrange the tomato slices in a single layer, season with salt and pepper, then sprinkle with the minced garlic.
- Roast the tomatoe slices until they are very soft and just beginning to brown, 10 to 15 minutes, without turning. Bake the eggplant slices until they are tender and well browned, 20 to 30 minutes, without turning. Let the tomato and eggplant slices cool until you can handle them with your fingers.
- Make a short stack starting with eggplant on the bottom, 1 slice mozzarella, and then tomato. Top with another piece of eggplant. Warm stacks in the oven until mozzarella lightly melts. Drizzle with olive oil and serve.
AUBERGINE (EGGPLANT), TOMATO & MOZZARELLA MELTS
Hadn't ever cooked with aubergine & discovered a delicious easy mousakka & thought I'd play around with the idea of aubergine with my fav flavour of Mozzarella & tomato, the garlic is a real bonus!
Provided by Sarah Taylor
Categories Vegetable
Time 25m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Cut aubergine into rings 5cm thick.
- Place in roasting dish.
- Brush with half oil& shake over half salt.
- Place sliced tomatoes on each, then sliced mozzarella.
- Sprinkle top with remainder salt, olive oil, pepper& garlic.
- Bake for 20 minutes on 200°C.
- Sprinkle with fresh basil& serve.
EGGPLANT AND MOZZARELLA MELT
This is a delicious open-faced sandwich to serve for dinner.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Vegetarian Recipes
Time 50m
Number Of Ingredients 8
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.
Nutrition Facts : Calories 481 g, Fat 15 g, Fiber 8 g, Protein 27 g
EGGPLANT AND MOZZARELLA MELT
Make and share this Eggplant and Mozzarella Melt recipe from Food.com.
Provided by DesertRose15
Categories Lunch/Snacks
Time 28m
Yield 4 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 556, Fat 18, SaturatedFat 7.8, Cholesterol 142, Sodium 1616.9, Carbohydrate 70.7, Fiber 9.4, Sugar 11.1, Protein 29.2
GRILLED EGGPLANT WITH MOZZARELLA, TOMATOES, AND BASIL
Provided by Food Network
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 7
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.
AUBERGINE MELTS
Choose a glossy, plump aubergine to make this warming vegetarian main course
Provided by Good Food team
Categories Dinner, Lunch, Main course, Side dish, Snack, Supper, Vegetable
Time 30m
Number Of Ingredients 5
Steps:
- Heat oven to 200C/fan 180C/gas 6. Drizzle the oil over the aubergine and bake in the oven for 25 mins until softened. Meanwhile, slice the tomatoes and mozzarella, then arrange on top of the aubergine. Return to oven for another 5 mins or until the cheese has melted. Scatter over some basil leaves. Serve with couscous and green salad.
Nutrition Facts : Calories 213 calories, Fat 17 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 6 grams sugar, Fiber 4 grams fiber, Protein 9 grams protein, Sodium 0.41 milligram of sodium
EGGPLANT (AUBERGINE) MOZZARELLA
Make and share this Eggplant (Aubergine) Mozzarella recipe from Food.com.
Provided by ngibsonn
Categories Cheese
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F.
- In al large saucepan over low heat, cook green onion and mushrooms in 1/4 c water, until tender.
- Add spaghetti sauce; bring to a boil.
- Reduce heat; simmer 20 to 25 minutes.
- Sprinkle salt over sliced eggplant; set aside to drain about 10 minutes.
- In a shallow bowl, beat egg white and water together.
- Dip eggplant in egg mixture, then into flour.
- In a large non stick skillet, heat a few drops of oil over medium heat.
- Add eggplant slices and cook until browned, turning once; drain on paper towel.
- Continue until all slices are cooked.
- In a 13" x 9" casserole, spread about 1/2 c sauce.
- Add a layer of eggplant, top with 1/2 c cottage cheese and more sauce.
- Repeat until all ingredients are used, ending with sauce.
- Sprinkle with mozzarella cheese.
- Bake uncovered 30 minute.
- Let stand 5 minutes.
Nutrition Facts : Calories 168.8, Fat 3.8, SaturatedFat 0.9, Cholesterol 3, Sodium 760.6, Carbohydrate 24.8, Fiber 4, Sugar 10, Protein 9.7
GRILLED EGGPLANT (AUBERGINE) AND MOZZARELLA SANDWICHES
We try to cut back on our red meat and our favorite subs are eggplant and Portebello mushrooms. This is a delicious eggplant one. The freshest ingredients really make a difference,especially the mozzarella and basil.
Provided by Crabbycakes
Categories Lunch/Snacks
Time 30m
Yield 2 Sandwiches
Number Of Ingredients 6
Steps:
- Prepare a moderately hot grill.
- On a platter, pour 2 T dressing over eggplant slices, (I brush the slices to cut back on calories).
- Grill eggplant over moderate heat, brushing with more dressing, until charred and soft on the inside, about 5 minutes.
- Meanwhile, brush cut sides of rolls with remaining dressing, place around edge of grill, and toast until a golden brown, about 2 minutes.
- Layer rolls with eggplant, cheese, tomato, and basil leaves and replace tops.
EGGPLANT CANNELLONI WITH MOZZARELLA AND TOMATO SALSA
It is a tasty recipe that uses eggplant and mozzarella cheese combination. Excellent for a dinner party.
Provided by Pietro
Categories Cheese
Time 40m
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- Slice the two eggplants as thinly as possible.
- Oil lightly and chargrill.
- Lay chargrilled eggplant on a flat surface and place mozzarella pieces at one end of eggplant slice.
- Roll the eggplant slice around the mozzarella so that you end up with a sausage like roll.
- Lay rolls side by side in a baking dish.
- Sprinkle with sea salt, ground peppercorns and parmesan cheese.
- Place under a griller to melt cheese.
- Serve warm with seasoned, halved cherry tomatoes mixed with fresh chopped basil, extra virgin olive oil and a hint of white wine vinegar.
- Try to use tender young eggplant to obtain the best result.
- Buffalo mozzarella is ideal for this recipe.
Nutrition Facts : Calories 26.3, Fat 0.2, Sodium 2.2, Carbohydrate 6.2, Fiber 3.7, Sugar 2.6, Protein 1.1
FRIED EGGPLANT AND MOZZARELLA
Found this recipe on another site and plan to make it this week. My Honey loves eggplant so this variation should be good!
Provided by mickensv
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 549.7, Fat 28.4, SaturatedFat 15.7, Cholesterol 136.2, Sodium 930.3, Carbohydrate 40.5, Fiber 5.5, Sugar 5.6, Protein 33.1
EGGPLANT (AUBERGINE) MOZZARELLA
This is one of my favorite recipes. Even those in my household who do not like eggplant will eat this.
Provided by gojenni714
Categories Vegetable
Time 3h45m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Brown beef and drain.
- Add spaghetti sauce.
- Cover and simmer over low heat for 2 ½ to 3 hours, stirring occasionally.
- About 90 minutes before you want to eat, slice zucchini about 1/4" thick.
- Peel eggplant; slice about 1/2" thick.
- Layer eggplant in a single layer on a paper towel.
- Sprinkle with salt of both sides of the eggplant to draw out the moisture.
- Let stand 10-15 minutes.
- Pat dry with a paper towel.
- Heat olive oil (1/2" deep) in large skillet over medium high heat.
- Lightly fry eggplant and zucchini, a few slices at a time.
- Remove to a paper towel to drain.
- Grease a 2 quart.
- baking dish.
- Put a thin layer of meat sauce in dish.
- Add half of eggplant and zucchini, followed by half of remaining sauce.
- Top with half of the mozzarella and sprinkle with parmesan.
- Repeat layer.
- Bake 30 to 45 minutes at 350° or until cheese melts.
- Serve with extra parmesan.
Nutrition Facts : Calories 456, Fat 27.3, SaturatedFat 12.4, Cholesterol 96.2, Sodium 1035.8, Carbohydrate 22.2, Fiber 4, Sugar 14.8, Protein 30.5
EGGPLANT (AUBERGINE) MOZZARELLA BAKE
Make and share this Eggplant (Aubergine) Mozzarella Bake recipe from Food.com.
Provided by tehparrot
Categories Peppers
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Preheat the oven to 400F and place the eggplant slices on a lightly-greased baking sheet.
- Bake the eggplant 8-10 minutes on each side, depending on how thinly sliced they are.
- While the eggplant is baking, combine the zucchini, onion, tomato, portobello mushroom, and bell pepper in a lightly oiled large frying pan.
- Cook for a few minutes until soft.
- Pour the tomato sauce over the vegetables, and add the garlic, cilantro, Italian seasoning, red cayenne pepper, and salt and pepper (as much to your liking).
- Simmer covered on low for a few minutes to let the flavors mix.
- Pour a thin layer of the tomato sauce mixture in a medium sized (6 x 9 in) greased caserole dish, and layer eggplant over the top.
- Pour about half the tomato sauce over the eggplant, and finish the layer with half the mozzarella and parmesan cheeses.
- Repeat with another layer of eggplant, sauce, and cheese.
- Bake the casserole at 400F for 30 minutes.
Nutrition Facts : Calories 100.7, Fat 1.9, SaturatedFat 0.8, Cholesterol 3.7, Sodium 445.4, Carbohydrate 19.3, Fiber 8.3, Sugar 8.9, Protein 5.2
MELTING-MIDDLE AUBERGINE PARCELS
Cater for vegetarians in fine fashion with these barbecue-friendly parcels filled with mozzarella and dressed with pesto sauce
Provided by Barney Desmazery
Categories Main course
Time 30m
Yield Makes 8
Number Of Ingredients 10
Steps:
- To make the dressing, blitz all the ingredients, except the oil, in a food processor; then, with the motor still running, drizzle in the oil. Tip into a bowl and set aside.
- Trim off either end of the aubergines and discard. Slice the aubergines lengthways into 16 slices in total. Over a barbecue (or on a hot griddle pan), heavily mark the aubergine slices on each side to soften, then lift into a dish, drizzle with a little olive oil and season.
- Working methodically, make little stacks of a mozzarella slice, tomato slice and basil leaf. Wrap each stack in a grilled aubergine slice, then wrap a second slice in the other direction to try to cover the gaps and make a little bundle. Secure each parcel with a couple of cocktail sticks. Can be kept in the fridge overnight.
- Place the parcels on the barbecue and continue to char on each side until the cheese just starts to ooze out. Lift onto a platter, drizzle with the pesto dressing and serve. See time saving tip, below left.
Nutrition Facts : Calories 454 calories, Fat 40 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 7 grams sugar, Fiber 8 grams fiber, Protein 17 grams protein, Sodium 0.7 milligram of sodium
AUBERGINE (EGGPLANT) MELTS
Make and share this Aubergine (Eggplant) Melts recipe from Food.com.
Provided by PinkCherryBlossom
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Heat oven to 200C/fan 180C/gas 6.
- Drizzle the oil over the aubergine and bake in the oven for 25 mins until softened.
- Meanwhile, slice the tomatoes and mozzarella, then arrange on top of the aubergine.
- Return to oven for another 5 mins or until the cheese has melted.
- Scatter over some basil leaves.
- Serve with couscous and green salad.
Nutrition Facts : Calories 280.6, Fat 19.2, SaturatedFat 6.5, Cholesterol 29.6, Sodium 246.3, Carbohydrate 18.9, Fiber 9.5, Sugar 9, Protein 11.8
EGGPLANT-MOZZARELLA MELT
Grill any extra eggplant slices and use them for making dips or spreads (such as baba ghanoush), or add them to salads.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes
Time 25m
Yield Makes 4
Number Of Ingredients 9
Steps:
- Preheat grill to medium-high. Brush eggplant and onion liberally with oil; season generously with salt and pepper. Brush grates with oil. Grill onion, flipping once, until softened and lightly marked in spots, about 8 minutes. Transfer to a bowl and toss with vinegar.
- Grill eggplant slices until just tender on one side, about 5 minutes. Flip and top each with cheese; cook until eggplant is tender and cheese is melted, about 5 minutes more.
- Meanwhile, grill rolls until lightly marked. Sandwich lettuce, eggplant, onion, and basil with rolls. Serve immediately.
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- Heat grill to medium. Once it's hot, clean the grill grate with a wire brush. Just before grilling, oil the grill grate with the canola oil.
- Brush the bread and eggplant with the olive oil and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Grill the bread until browned and crisp, 1 to 2 minutes per side; rub with the garlic. Cut each slice in half crosswise. Grill the eggplant slices, turning occasionally, until tender, 6 to 8 minutes.
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