Eggplant And Mozzarella Melts Food

EGGPLANT-MOZZARELLA MELT

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.

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.

EGGPLANT, TOMATO AND MOZZARELLA PASTA BAKE

Steps:

• Bring a large pot of water to a boil. Season aggressively with salt. Add the rigatoni and cook 3 minutes less than the package directions. Reserve 1/2 cup pasta water and drain.
• Meanwhile, preheat the oven to 400 degrees F and line a baking sheet with parchment paper.
• Toss the eggplant and tomatoes with 3 tablespoons olive oil and sprinkle with salt and pepper. Spread on the baking sheet and roast until the eggplant is golden brown and tomatoes are tender, 25 to 30 minutes. (Leave the oven on.)
• Toss the rigatoni with the eggplant, tomatoes, about 1/4 cup pasta water and the marinara sauce in a large bowl. If it looks dry, add the remaining pasta water. Stir in 1 cup mozzarella.
• Spray a 9-by-13-inch baking dish with nonstick spray. Transfer the pasta to the baking dish and top with the remaining cup mozzarella and the Parmesan and drizzle with the remaining tablespoon olive oil. Bake until the cheese is melted and golden brown, 20 to 25 minutes. (Turn the broiler on at the end if you want the cheese to brown more.) Garnish with additional Parmesan and the chopped basil and serve.

AUBERGINE (EGGPLANT), TOMATO & MOZZARELLA MELTS

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 MELTS

Steps:

• Preheat oven to 475°F. In a shallow bowl, lightly beat eggs with 1 teaspoon salt and 1/4 teaspoon pepper. Spread bread crumbs in another shallow bowl.
• Lightly oil a rimmed baking sheet. Dip eggplant rounds in egg, letting excess drip back into bowl, then dredge in bread crumbs, turning to coat completely; transfer to prepared baking sheet. Bake (without turning slices) until golden and tender, 15 to 20 minutes.
• Meanwhile, split bread lengthwise, and place halves, cut sides up, on another baking sheet; press gently in centers of each bread half to create a well.
• Layer both bread halves with tomato sauce, eggplant, and cheese. Bake until cheese is browned in spots, 6 to 8 minutes. To serve, cut into 4 pieces.
• Breading Made Easy
• Rather than being fried on the stove, the breaded eggplant slices are baked to a golden crust in the oven, with much less cleanup. When breading, dip one or two slices at a time in the egg, then allow the excess to drip back into bowl before coating completely with bread crumbs.

ROASTED EGGPLANT AND TOMATO STACKS

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.

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 AND MOZZARELLA SANDWICH

Steps:

• Line a baking sheet with aluminum foil; lightly oil the foil Cut the eggplant lengthwise into 1/2 inch thick slices. Place on the prepared baking sheet; brush with 1 tbsp olive oil. Broil 5 1/2 inches from the heat with the oven door partially opened for 6 to 7 minutes or until tender and golden -- watch it so it doesn't burn. Coarsely chop the eggplant and set aside.
• Saute onion, garlic, black pepper, and thyme in the remaining 2 tbsp olive oil in a large skillet over medium-high heat, stirring constantly, until tender. Stir in the reserved eggplant, tomatoes, parsley, and vinegar. Remove from heat and set aside.
• Cut the bread in half lengthwise; rub each cut side with the halved garlic clove; place on an ungreased baking sheet. Broil until lightly browned. Place the reserved eggplant mixture on the bottom half of the toasted bread; top with mozzarella cheese slices. Broil 5 1/2 inches from the heat 1 to 2 minutes or until the cheese melts. Cover with the top half of the bread.
• Cut into 4 portions, and serve immediately.