Eggplant Mozzarella Melt Food

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EGGPLANT AND MOZZARELLA MELT



Eggplant and Mozzarella Melt image

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

2 large eggs
Coarse salt and ground pepper
3/4 cup plain dried breadcrumbs
Olive oil, for baking sheet
1 medium eggplant (about 1 pound), sliced into 1/2-inch-thick rounds
1 loaf (8 ounces) soft Italian bread
2 cups store-bought tomato sauce
8 ounces part-skim mozzarella cheese, thinly sliced

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



Eggplant and Mozzarella Melt image

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

2 large eggs
coarse salt and pepper
3/4 cup dried breadcrumbs
2 teaspoons olive oil, for baking sheet
1 medium eggplant, sliced into 1/2-inch-thick rounds (about 1 pound)
1 loaf soft Italian bread
2 cups tomato sauce
8 ounces part-skim mozzarella cheese, thinly sliced

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

EGGPLANT-MOZZARELLA MELT



Eggplant-Mozzarella Melt image

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

4 slices eggplant, each about 1 inch thick, cut crosswise from thickest part of 1 large eggplant
1 large red onion, cut into 1/2-inch rounds
Extra-virgin olive oil, for brushing
Coarse salt and freshly ground pepper
1/4 cup red-wine vinegar
1/4 pound mozzarella, cut into 4 slices
4 brioche buns, preferably with sesame seeds, halved
4 small leaves Bibb or Boston lettuce
1 cup lightly packed fresh basil leaves

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.

GRILLED EGGPLANT AND FRESH MOZZARELLA SALAD



Grilled Eggplant and Fresh Mozzarella Salad image

Provided by Michael Symon : Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 9

2 medium globe eggplants
Kosher salt and freshly cracked black pepper
Olive oil, for drizzling
3 tablespoons red wine vinegar
1 tablespoon Dijon mustard
1 teaspoon honey
2 cups arugula
2 cups fresh mozzarella large dice (you can tear instead of dice)
1 small red onion, thinly sliced

Steps:

  • Set up a grill for cooking with direct and indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only.
  • Peel the eggplants and slice into 1/2-inch-thick rings. Sprinkle with salt and pepper and drizzle with olive oil on both sides. Place on the direct-heat side of the grill and char, cooking until softened, about 2 minutes per side. Remove to a cutting board and cut each slice into quarters.
  • In a small bowl, whisk together the red wine vinegar, Dijon and honey. Drizzle in 1/2 cup of olive oil and season with salt and pepper. In a large bowl, combine the arugula, mozzarella, onion and eggplant. Dress with the vinaigrette and serve!

GRILLED EGGPLANT WITH MOZZARELLA, TOMATOES, AND BASIL



Grilled Eggplant with Mozzarella, Tomatoes, and Basil image

Provided by Food Network

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 7

2 large Italian eggplants
Good-quality olive oil
1/2 pound fresh whole-milk mozzarella
3 large ripe tomatoes, red or yellow or a combination of both
1 bunch fresh basil
Balsamic vinegar
Kosher salt and freshly ground pepper

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 (EGGPLANT), TOMATO & MOZZARELLA MELTS



Aubergine (Eggplant), Tomato & Mozzarella Melts image

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

2 large aubergines
4 teaspoons salt
pepper
4 tablespoons olive oil
mozzarella cheese
vine tomatoes
2 cloves crushed garlic (optional)
fresh basil (garnish)

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



Eggplant and Mozzarella Melts image

Categories     Bread     Sauce     Bake     Mozzarella     Eggplant

Yield serves 4

Number Of Ingredients 8

2 large eggs
Coarse salt and freshly ground pepper
3/4 cup plain dried bread crumbs (page 365)
Olive oil, for baking sheet
1 eggplant (about 1 pound), sliced into 1/2-inch-thick rounds
1 small loaf soft Italian bread (8 ounces)
2 cups Basic Tomato Sauce (page 364) or store-bought sauce
8 ounces mozzarella cheese, thinly sliced

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.

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