EASY EGGPLANT AND MOZZARELLA PANINI
An easy eggplant and mozzarella panini gets it's extra delicious flavor from smokey cheese and sun-dried tomato spread. What a great way to eat vegetarian for dinner!
Provided by Tara Teaspoon
Categories Drinks
Time 25m
Number Of Ingredients 6
Steps:
- Heat a grill pan on the stove or a grill press. Brush eggplant slices with 1 tbsp olive oil and season lightly with salt and pepper. Grill until marked and just soft, 4 to 6 min (turning once if using a grill pan).
- Cut bread into 4 pieces; slice pieces or rolls in half lengthwise. Cover one side of each sandwich with tomato spread. Divide grilled eggplant between sandwiches, add cheese and top with other slices of bread.
- Brush sandwiches with olive oil and rill until cheese is melting and bread is just crisp, 4 to 5 min.
Nutrition Facts : ServingSize 1 g, Calories 381 kcal, Carbohydrate 62 g, Protein 11 g, Fat 9 g, SaturatedFat 1 g, Cholesterol 1 mg, Sodium 743 mg, Fiber 5 g, Sugar 5 g
EGGPLANT PARMESAN FOR TWO
Eggplant Parmesan for Two? Why not? It's easier than you think-and quicker too-to prepare a scaled-down version of this classic casserole.
Provided by My Food and Family
Categories Home
Time 45m
Yield 2 servings
Number Of Ingredients 8
Steps:
- Heat oven to 375°F.
- Cut eggplant crosswise into 8 slices; spray both sides of each slice with cooking spray. Sprinkle with oregano. Heat large nonstick skillet on medium heat. Add eggplant; cook 3 to 4 min. on each side or until lightly browned on both sides. Transfer to plate; cover to keep warm.
- Add onions to skillet; cook and stir on medium-low heat 3 min. Stir in pasta sauce; cook and stir 2 min. or until heated through. Add spinach; cook 1 min. or just until wilted, stirring frequently.
- Arrange 4 eggplant slices in 8- or 9-inch square baking dish; cover with half the sauce. Repeat layers. Top with cheeses; cover.
- Bake 20 min. or until heated through. Sprinkle with basil.
Nutrition Facts : Calories 210, Fat 7 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 15 mg, Sodium 650 mg, Carbohydrate 0 g, Fiber 11 g, Sugar 0 g, Protein 14 g
EGGPLANT (AUBERGINE) PATTIES
Make and share this Eggplant (Aubergine) Patties recipe from Food.com.
Provided by karen
Categories Vegetable
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Peel eggplant and cut into small pieces.
- Boil in salted water until tender.
- Drain well and mash.
- Stir in all other ingredients.
- Spray non-stick skillet with cooking spray, or add a small amount of oil.
- Drop teaspoonfuls of eggplant into skillet and fry on both sides until golden brown.
GRILLED EGGPLANT PANINI
Grilling eggplant slices on a panini grill is worth the price of the grill. They're ready in 2 or 3 minutes, and if you don't use them for this sandwich you can top them with tomato sauce, chop them up and toss them with pasta or rice, or drizzle them with vinaigrette and sprinkle with feta and fresh herbs, such as mint, parsley, basil, or marjoram.
Provided by Martha Rose Shulman
Time 30m
Yield Serves 1
Number Of Ingredients 8
Steps:
- Sprinkle the eggplant slices with salt and let sit for 15 minutes. Pat dry and brush lightly with olive oil.
- Preheat a panini grill and place the eggplant slices in it in an even layer. Grill 3 minutes, until cooked through and nicely marked by the grill. Remove from the heat.
- Spread a little pesto on the bottom slice of bread. Top with a layer of eggplant slices, then a layer of pepper or tomato slices. Sprinkle with freshly ground pepper. Top with the grated cheese and the other slice of bread. Brush the outside of both the bottom and the top pieces of bread with olive oil. Grill 5 minutes, or until nicely toasted and the cheese has melted. Remove from the panini grill and cut into halves or thirds, depending on the size of the bread. Serve hot.
EGGPLANT (AUBERGINE) PANINI FOR TWO
My sister and I tried one similar to this in NYC and I fooled around with different variations before I came up with this. The measurements and times aren't exact because I threw this all together one day. Hope you enjoy!
Provided by Vitameatavegamin Gi
Categories Lunch/Snacks
Time 18m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Melt the 3 tablespoons of butter with the 1 tablespoon of olive oil and stir in the garlic powder and Italian seasoning.
- Brush the eggplant with the butter/oil mixture and sprinkle with salt and pepper.
- Grill the eggplant for 3-5 minutes, or until tender, but not mushy, turning once (I used an indoor grill, but you can use a panini grill or frying pan, etc.).
- If desired, brush the remaining butter/oil mixture onto the inside slices of the bread.
- Stack 2 slice of bread (side with the butter/oil mixture) with the fresh basil, arugula, slices of tomato, provolone cheese and the grilled eggplant.
- Top with remaining slices of bread and lightly brush each sandwich with olive oil.
- Place on grill for about 1 minute on each side (I had to press a frying pan on top of each sandwich to get the desired panini-effect).
- Enjoy!
Nutrition Facts : Calories 491.6, Fat 39.8, SaturatedFat 18, Cholesterol 65.1, Sodium 605.7, Carbohydrate 23.2, Fiber 2.1, Sugar 1.8, Protein 11.7
EGGPLANT PARMESAN FOR TWO (COOK'S COUNTRY)
Recipe Notes: Using a serrated knife, slice off one side of eggplant (reserve) and cut two 3/4-inch planks from the center. 2. Cut planks in half crosswise so they'll neatly fit into the pan for frying in a single batch. 3. Chop reserved side pieces into strips, then into ½-inch cubes and set aside for building the tomato pan sauce.
Provided by gailanng
Categories Vegetable
Time 50m
Yield 2 serving(s)
Number Of Ingredients 14
Steps:
- Bread Eggplant: Cut two 3/4-inch planks lengthwise from center of eggplant, halve each plank crosswise. Cut remaining eggplant into 1/2-inch dice and set aside. Place flour in shallow dish. Beat egg in second shallow dish. Combine bread crumbs, 1/4-cup Parmesan, 1/4 teaspoon salt and 1/4 teaspoon pepper in third shallow dish. One at a time, coat eggplant slices lightly with flour, dip them in egg and dredge in bread crumb mixture, pressing to adhere. Transfer to wire rack set inside rimmed baking sheet and let sit 5 minutes (or refrigerate up to 1 hour).
- Cook Eggplant: Adjust oven rack to upper-middle position and heat oven to 450°F Heat 1/2 cup oil in large nonstick skillet over medium-high heat until shimmering. Cook eggplant slices until lightly golden browned, about 1 minute per side. Transfer to wire rack set inside baking sheet and bake until eggplant is tender and deep golden brown, 12 to 15 minutes.
- Make Sauce: Meanwhile, pour off oil and wipe out skillet with paper towels. Heat 2 tablespoons oil in empty skillet over medium-high heat until shimmering. Add the reserved chopped eggplant and 1/4 teaspoon salt and cook, stirring occasionally, until lightly browned, about 3 minutes. Stir in remaining 1 tablespoon oil, garlic and pepper flakes and cook until fragrant, about 30 seconds. Add tomatoes and reduce heat to medium. Simmer until eggplant is tender and sauce is thickened, about 5 minutes. Stir in basil and season with salt and pepper; cover and keep warm.
- Assemble: Combine remaining 1/2 cup Parmesan and provolone in medium bowl. Top browned eggplant slices with cheese mixture and bake until cheese is melted, about 3 minutes. Transfer half of sauce to platter and top with eggplant slices. Spoon remaining sauce over eggplant. Serve.
Nutrition Facts : Calories 1236.2, Fat 98.7, SaturatedFat 23.7, Cholesterol 148.8, Sodium 1113.6, Carbohydrate 57.1, Fiber 12.2, Sugar 13.2, Protein 35.9
EGGPLANT (AUBERGINE) SAUCE FOR PASTA
A neighbor gave me a big bag of Eggplant, I have lots of tomatoes from our garden. We love Ratatouille, So I came up with this recipe for canning.
Provided by Barb G.
Categories Sauces
Time 1h40m
Yield 7 pints
Number Of Ingredients 13
Steps:
- In a very large kettle, heat olive oil over medium heat.
- Add onion and garlic; cook until the onion is soft.
- Add tomatoes, eggplant, bell pepper, tomato paste, basil, oregano, sugar, salt, pepper, and wine; stir.
- Bring to boil; reduce heat, cover and simmer for 30 minutes, stirring occasionally.
- Put into hot jars and seal.
- Makes 7 pints or 4 quarts.
- Process in hot water bath for 40 minutes.
- This is very good served over pasta with Mozzarella cheese.
Nutrition Facts : Calories 207.3, Fat 4.8, SaturatedFat 0.7, Sodium 2231.1, Carbohydrate 35, Fiber 9, Sugar 22.7, Protein 4.9
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