Baked Eggplant With Ricotta Mozzarella And Anchovy Food

BAKED EGGPLANT WITH RICOTTA, MOZZARELLA AND ANCHOVY

Steps:

• Heat oven to 375 degrees. Generously oil a 9- by 13-inch baking dish. Season eggplant slices on both sides with salt and pepper. Arrange half the eggplant slices in one layer on bottom of dish, overlapping slices slightly. Drizzle or paint eggplant generously with olive oil. Sprinkle with crushed red pepper to taste and scatter onion slices evenly over surface.
• With a small spoon, distribute the ricotta in little blobs evenly over surface, then arrange half the smoked mozzarella over the ricotta. Sprinkle with 1 cup grated provolone.
• Make another layer of overlapping slices with remaining seasoned eggplant. Drizzle or paint eggplant generously with olive oil. Top surface evenly with remaining smoked mozzarella and provolone, then sprinkle with Parmesan and pecorino. Arrange anchovy fillets over top and sprinkle with bread crumbs.
• Bake uncovered for 45 minutes to 1 hour, until eggplant is quite tender when pierced with a fork and top is crisp and golden. (If top seems to be browning too quickly, tent with foil and reduce heat to 350 degrees.) Remove from oven, dust with oregano and let rest at least 20 minutes before cutting into squares. The dish is best served at room temperature, not piping hot.

EGGPLANT RICOTTA BAKE

Steps:

• Preheat oven to 450 degrees. Arrange eggplant slices in a single layer on two rimmed baking sheets. Brush lightly on both sides with oil; season with salt and pepper. Roast until eggplant is tender and golden, turning halfway through, 25 to 30 minutes.
• Meanwhile, in a medium bowl, whisk together ricotta, eggs, 1/2 cup Parmesan, oregano, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper. Brush an 8-inch square baking dish with oil.
• Lay a fourth of eggplant slices in bottom of prepared dish; spread with half of marinara sauce. Top with another fourth of eggplant; spread with half of ricotta. Repeat layers, ending with ricotta; sprinkle with remaining 1/2 cup Parmesan. Bake until bubbling and golden, 20 to 25 minutes. Cool 10 minutes before serving.

BAKED EGGPLANT

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Prepare a baking dish with non-stick play.
• Arrange eggplant and tomato slices into the bottom of the prepared baking dish. Drizzle olive oil over the vegetables; season with oregano, salt, and pepper. Sprinkle Parmesan cheese over the entire mixture.
• Bake in preheated oven until the cheese is beginning to brown, about 30 minutes. Switch oven broiler to high; continue baking until completely browned, about 5 minutes.

EGGPLANT ROLLATINI WITH ANCHOVY BREADCRUMBS

Steps:

• Preheat the oven to 400˚ F.
• Arrange the eggplant in an even layer on two sheet pans. Brush both sides with 6 tablespoons of the oil and season with salt and pepper. Roast until lightly golden brown and very tender, about 25 minutes. Remove from the oven and let cool. (The eggplant can be cooked up to 1 day in advance, cooled and stored, covered, in the refrigerator.) Reduce the oven temperature to 375˚ F.
• Meanwhile, make the sauce: Heat the remaining 2 tablespoons oil in a large Dutch oven over high heat until shimmering. Add the onion and cook until soft, about 4 minutes. Add the garlic and cook for 1 minute longer. Add the tomatoes with their juices and season with salt and pepper. Bring to a boil and cook until the tomatoes begin to soften, about 10 minutes. Crush the tomatoes with a potato masher. Add the chile paste and basil and cook the sauce until it thickens, stirring occasionally, about 25 minutes. Season with salt and pepper.
• Make the filling: Mix together the ricotta, egg, diced mozzarella and 1/4 cup of the Pecorino in a medium bowl until combined. Season with salt and pepper and fold in the parsley and oregano.
• Ladle 1 cup of the sauce into the bottom of a 9-by-13-inch baking dish. Spread 2 tablespoons of the cheese filling over each eggplant slice. Carefully roll up and place them, seam-side down, in the baking dish. Once all the eggplant rolls are in the dish, ladle another cup of the sauce evenly over them and sprinkle the grated mozzarella and remaining 1/2 cup Pecorino over the top.
• Bake until the sauce is bubbling and the cheese has melted and turned lightly golden brown, about 20 minutes. Sprinkle the breadcrumbs over the top and garnish with torn basil, if desired.
• Heat the oil in a medium skillet over high heat until shimmering. Add the anchovies and cook until dissolved, about 2 minutes. Add the garlic and cook for 1 minute more.
• Add the panko and spread into an even layer. Cook until golden brown, about 3 minutes. Flip the crumbs, press them into an even layer again and cook until the bottom is golden brown, about 3 minutes longer. Add the lemon zest and season with pepper and more salt, if desired.
• Spread on a large plate or sheet pan and let cool. Store, tightly covered, in a cool, dry place for 1 day, or in the refrigerator for up to 3 days. Re-crisp in a dry skillet over low heat before using.

EGGPLANT BAKE WITH RICOTTA AND SPINACH

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Place eggplant cutlets on a baking sheet.
• Bake on the center rack of the preheated oven for 10 minutes. Flip, and continue to bake until both sides are golden brown and cutlets are cooked through, 6 to 7 minutes more. Remove from the oven and reduce temperature to 350 degrees F (175 degrees C).
• Mix ricotta cheese, spinach, egg, and garlic together in a medium bowl.
• Place 1/2 cup spaghetti sauce in the bottom of an 8-inch square baking dish and layer with 1/2 of the eggplant cutlets, 1/2 of the ricotta mixture, and 1/2 of the remaining sauce. Repeat layers with remaining eggplant, ricotta mixture, and sauce. Sprinkle mozzarella cheese over top.
• Bake in the preheated oven until cooked through and bubbling, about 30 minutes.

PAN-FRIED EGGPLANT WITH BUFFALO MOZZARELLA, WHITE ANCHOVIES, AND RAISIN-PINENUT RELISH

Steps:

• Distribute the eggplant on a sheet pan in one layer and generously salt on both sides. Lay another sheet pan on top of the eggplant and place a heavy object on top to add pressure. Set aside for 1 hour. Remove the weight and transfer the eggplant to paper towels and pat dry.
• Add the oil to a large hot skillet, making sure to cover the entire bottom of the pan with about 1/8 inch of oil. Add the eggplant just before the oil starts to smoke-it should sizzle as the eggplant is dropped in and the eggplant should brown pretty quickly. Once the eggplant is golden on both sides, about 3 to 5 minutes, remove from the oil and transfer to paper towels. Allow the eggplant to come to room temperature or to cool completely.
• Grill the bread slices on one side only. Rub the grilled side of 4 of the slices with the garlic. Top with the eggplant, followed by the mozzarella, the anchovies, and the relish. Top with the remaining 4 slices, cut into halves, and serve.

BAKED EGGPLANT AND RICOTTA ROLLS

Steps:

• Preheat oven to 200 degrees Celsius Spray large baking trays with oil spray to lightly grease, cut eggplants into 16 or so 1cm thick slices lengthways. Arrange eggplant in a single layer, on the repared trays. Lightly spray with olive oil spray. Bake in oven for 10 minutes or until golden.
• Meanwhile, mix the basil, ricotta, and three quarters of the parmesan in a medium bowl. Taste and season well with pepper.
• Place 1 tablespoon of the ricotta mixture on one eggplant slice. Roll up firmly to encose fulling. Place the roll, seam side down, in a 30 x 20cm baking dish. Repeat with the remaining ricotta mix and eggplant slices. Pour the sauce evenly over the rolls, sprinkle with the remaining parmesan and the mozzarella. Bake in oven for 10 minutes or until the mozzarella melts. Serve with polenta, if desired.

EASY RICOTTA EGGPLANT MOZZARELLA MARINARA BAKE

Steps:

• Set oven to 350 degrees.
• Lightly grease a baking sheet.
• Place flour in a shallow bowl.
• Place the slightly beaten eggs in another bowl.
• Mix the fresh bread crumbs and Parmesan cheese together with black pepper and a pinch of salt, then place the breadcrumb mixture in another bowl (you should have three separate bowls).
• Coat the eggplant slices in flour, then in eggs, then in the bread crumb mixture, patting down with fingers to adhere the crumbs to the eggplants.
• Up to this point you can cover the slices and refrigerate to finish later.
• Heat oil in a large skillet.
• Add in 2 eggplant slices; cook until golden brown (about 5 minutes on each side).
• Transfer to prepared greased baking sheet in a single layer, but close together (if you can't fit all of the slices in one layer then just overlap them).
• Repeat with remaining slices.
• Spread about 2-3 tablespoons ricotta cheese over each eggplant.
• Top each slice with marinara (you do not have to completely cover with sauce) then sprinkle grated mozzeralla on top.
• Bake the slices about 15-17 minutes, or until the cheese melts and the marinara is hot.

PASTA WITH ROASTED EGGPLANT, RICOTTA, AND BASIL

Steps:

• Preheat oven to 450°F.
• In a jelly-roll pan toss eggplant with 1 tablespoon oil and salt and pepper to taste and roast in oven, shaking pan occasionally, until golden and tender, 15 to 20 minutes.
• While eggplant is roasting, in a heavy skillet cook onion, garlic, and bell pepper with salt and pepper to taste in remaining tablespoon oil over moderate heat, stirring, until softened.
• Add tomatoes and simmer, covered, stirring occasionally, until tomatoes and pepper are tender, 10 to 15 minutes.
• Stir in vinegar and roasted eggplant.
• In a kettle of boiling salted water cook pasta until al dente and drain well, reserving about 3/4 cup cooking water. In a bowl toss pasta well with sauce, ricotta, basil, Parmesan, salt and pepper to taste, and enough reserved cooking water to reach desired consistency.