Eggplant Baked Florentine Style Recipe 475 Food

FLORENTINE-STYLE BAKED EGGPLANT 'PARM'

Steps:

• Salt eggplant and let drain on kitchen towels for 30 minutes; press out excess liquid
• Preheat oven to 375°F
• Set up breading station: Season flour with salt and pepper in shallow dish
• Whisk up eggs in a shallow dish and season with salt and pepper
• Combine panko, fine crumbs, salt, pepper, 1 cup of the grated Parmigiano-Reggiano cheese and parsley in another dish
• If not using cooking spray, moisten the bread with olive oil
• Coat eggplant in flour, egg then breadcrumb mixture
• Arrange on 2 large baking sheets, spray liberally with cooking spray (if using) on both sides
• Bake eggplant 10-12 minutes then turn and bake 10-12 minutes more until crispy and brown on both sides
• For the creamed spinach, heat a medium skillet over medium heat with oil, 2 turns of the pan
• Add shallots and garlic, and soften 3-5 minutes
• Add Boursin or cream cheese and melt; add half-and-half to thin a bit
• Season with nutmeg, salt and pepper
• Add spinach and heat through; fold in grated cheese
• For the mushrooms, heat a large skillet over medium-high heat with olive oil, two turns of the pan
• Add mushrooms and brown; season with salt and pepper
• Deglaze the mushrooms with brandy or dry sherry
• For the béchamel, melt butter in a saucepot over medium heat
• Stir in flour and cook a minute or two
• Pour in warm milk and thicken, stirring constantly
• Season with salt, pepper and nutmeg to taste
• Switch on broiler and place a rack in the center of oven
• Make stacks of a slice of crispy eggplant, some spinach, mushrooms, another slice of eggplant, a dollop or two of sauce and a sprinkle each of Fontina or mozzarella and some Parmigiano-Reggiano
• Arrange stacks in large shallow casserole or lasagna pan and carefully broil until tops are lightly browned and bubbly

FLORENTINES (ITALY)

Steps:

• Position a rack in the center of the oven and preheat to 350 degrees F. Line a baking sheet with a silicone baking mat or parchment paper.
• Pulse the almonds in a food processor until finely chopped, but not pasty. Stir together the nuts, flour, zest and salt in a large bowl.
• Put the sugar, cream, corn syrup and butter in a small saucepan. Cook over medium heat, stirring occasionally, until mixture comes to a rolling boil and sugar is completely dissolved. Continue to boil for 1 minute. Remove from heat and stir in the vanilla, then pour mixture into almond mixture and stir just to combine. Set aside until cool enough to handle, 30 minutes.
• Scoop rounded teaspoons (for 3-inch cookies) or rounded tablespoons (for 6-inch cookies) of batter and roll into balls. Place on prepared baking sheet, leaving about 3 to 4 inches between each cookie since they spread.
• Bake 1 pan at a time, until the cookies are thin and an even golden brown color throughout, rotating pans halfway through baking time, about 10 to 11 minutes. Cool on baking sheet for 5 minutes, then transfer to racks to cool. Repeat with remaining batter. Serve.
• Optional chocolate topping: Put the chocolate in a medium heatproof bowl. Bring a saucepan filled with 1 inch or so of water to a very low simmer; set the bowl over, but not touching, the water. Stir the chocolate occasionally until melted and smooth. (Alternatively, put the chocolate in a medium microwave-safe bowl. Melt at 50 percent power in the microwave until soft, about 1 minute. Stir, and continue heat until completely melted, about 1 to 2 minutes more.)
• For sandwiches: Drop about 1/2 teaspoon chocolate onto on the flat side of half of the cookies and press together with remaining halves. Return to rack and let chocolate set.
• For chocolate decor: Drizzle melted chocolate over Florentines as desired. Set aside at room temperature until chocolate is set.

EGGPLANT BAKED FLORENTINE-STYLE RECIPE - (4.7/5)

Steps:

• Salt eggplant and let drain on kitchen towels for 30 minutes; press out excess liquid. Preheat oven to 375°F. Set up breading station: Season flour with salt and pepper in shallow dish. Whisk up eggs in a shallow dish and season with salt and pepper. Combine panko, fine crumbs, salt, pepper, 1 cup of the grated Parmigiano-Reggiano cheese and parsley in another dish. If not using cooking spray, moisten the bread with olive oil. Coat eggplant in flour, egg then breadcrumb mixture. Arrange on 2 large baking sheets, spray liberally with cooking spray (if using) on both sides. Bake eggplant 10-12 minutes then turn and bake 10-12 minutes more until crispy and brown on both sides. For the creamed spinach, heat a medium skillet over medium heat with oil, 2 turns of the pan. Add shallots and garlic, and soften 3-5 minutes. Add Boursin or cream cheese and melt; add half-and-half to thin a bit. Season with nutmeg, salt and pepper. Add spinach and heat through; fold in grated cheese. For the mushrooms, heat a large skillet over medium-high heat with olive oil, two turns of the pan. Add mushrooms and brown; season with salt and pepper. Deglaze the mushrooms with brandy or dry sherry. For the béchamel, melt butter in a saucepot over medium heat. Stir in flour and cook a minute or two. Pour in warm milk and thicken, stirring constantly. Season with salt, pepper and nutmeg to taste. Switch on broiler and place a rack in the center of oven. Make stacks of a slice of crispy eggplant, some spinach, mushrooms, another slice of eggplant, a dollop or two of sauce and a sprinkle each of Fontina or mozzarella and some Parmigiano-Reggiano. Arrange stacks in large shallow casserole or lasagna pan and carefully broil until tops are lightly browned and bubbly.

BAKED EGGPLANT SINATRA FLORENTINE

Steps:

• First place the cut eggplant on paper towels, lightly salt, and let sit for 30 minutes.
• Then rinse the salt off and blot dry.
• Preheat the oven to 350 degrees.
• Brush eggplant with olive oil on both sides.
• Place on a cookie sheet.
• Sprinkle with oregano granulated garlic powder, black pepper to taste (reserve the parsley and basil for garnishing, and half in the ricotta cheese.
• Bake for 10 minutes.
• Heat 2 tablespoons of olive oil in a large skillet over medium heat.
• Add the fresh garlic, tomatoes, and fresh spinach, and if using mushrooms, peppers, or whatever else you like including raw meats.
• Add cayenne pepper if using and salt, pepper to taste.
• Note: if you're using leftover cooked meats, just stir in when the tomatoes have started to cook in the next step.
• 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, 1/2 cup of Pecorino Romano Parmesan blended cheese, and half the fresh basil and fresh parsley. Set aside.
• Place the eggplant slices in a greased deep baking casserole dish.
• Top with spinach mixture.
• Spoon the ricotta cheese mixture over the spinach.
• Pour the tomato paste mixed with wine sauce over the cheese layer.
• Generously sprinkle more mozzarella and the rest of the grated cheese on top.
• Bake at 350 degrees for 30 more minutes until browned and bubbling.
• Garnish the top when plating with fresh basil and remaining parsley.

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.

FLORENTINES

Steps:

• Heat oven to 180C/160C/gas 4. Line two baking sheets with baking parchment.Melt the butter, sugar and golden syrup in a small saucepan over a low heat, stirring frequently. Remove from the heat and whisk in the flour then add the cherries, flaked almonds, pistachios and orange zest.
• Scoop 10 flat tbsp of the mixture onto the baking sheets, leaving room for them to spread. You will need to do these in batches. Bake for 10 mins until golden. Leave to cool for 2 mins until firm enough to lift onto a wire rack. Cool completely. Repeat with the remaining mixture.
• Melt the chocolate in a bowl over a simmering saucepan of water or in the microwave in 30 second bursts. Turn the florentines over on the wire rack. Spoon chocolate onto the base of each florentine and gently spread to the edges. When the chocolate is firm enough to hold its shape, use a fork to draw wavy lines across the chocolate. Leave to set and then store in an airtight container.

CHEESY EGGPLANT FLORENTINE (MELANZANE FIORENTINA)

Steps:

• Slice the eggplant 1/2´´ thick.
• Generously salt both sides of the eggplant slices and arrange them on several layers of paper towels.
• Place a pastry board over them, weighted with large cans of juice or fruit, for 1 hour.
• Then thoroughly rinse the eggplant under cold running water and drain on paper towels.
• Pat completely dry.
• Dust the eggplant with flour and saute the slices in hot oil over high heat until brown.
• Layer the eggplant in an oiled 13´´ x 9´´ baking pan with the sauce, mozzarella cheese, and basil.
• There will be 3 layers.
• Reserve some of the cheese for a topping.
• Bake in a preheated 450° oven for 10 to 12 minutes until the dish is bubbly and the cheese slightly browned.