Eggplant Parmesan With Fresh Basil And Smoked Mozzarella Food

EGGPLANT PARMESAN WITH FRESH BASIL AND SMOKED MOZZARELLA

Steps:

• Line a plate with a paper towel; place a layer of 2 or 3 slices of eggplant onto the towel. Sprinkle eggplant with sea salt. Repeat layers of eggplant sprinkled with salt until all eggplant slices are stacked. Place 2 paper towels onto the stack and place a plate on top of the towels. Lay a heavy book or can of food onto the plate to squeeze out moisture. Allow to drip for 20 minutes to 2 hours. Rinse and pat dry.
• Beat eggs with milk in a shallow bowl. Place bread crumbs into a separate bowl. Dip eggplant slices in the egg mixture and gently press into the crumbs to coat; set aside.
• Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking dish.
• Heat olive oil in a large skillet over medium-high heat; fry eggplant slices in the hot oil in small batches until golden brown, about 1 to 2 minutes per side. Drain on paper towels.
• Pour about 1/4 cup of marinara sauce into the bottom of the prepared baking dish and arrange a layer of eggplant slices to cover the sauce. Scatter basil and a few slices of smoked mozzarella cheese over eggplant; repeat layers, ending with a layer of sauce on top. Sprinkle Parmesan cheese over the top.
• Bake in the preheated oven until heated through and the cheese has melted, about 15 minutes. Serve immediately.

EGGPLANT PARMESAN WITH FRESH BASIL AND SMOKED MOZZARELLA

Steps:

• Line a plate with a paper towel; place a layer of 2 or 3 slices of eggplant onto the towel. Sprinkle eggplant with sea salt. Repeat layers of eggplant sprinkled with salt until all eggplant slices are stacked. Place 2 paper towels onto the stack and place a plate on top of the towels. Lay a heavy book or can of food onto the plate to squeeze out moisture. Allow to drip for 20 minutes to 2 hours. Rinse and pat dry.
• Beat eggs with milk in a shallow bowl. Place bread crumbs into a separate bowl. Dip eggplant slices in the egg mixture and gently press into the crumbs to coat; set aside.
• Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking dish.
• Heat olive oil in a large skillet over medium-high heat; fry eggplant slices in the hot oil in small batches until golden brown, about 1 to 2 minutes per side. Drain on paper towels.
• Pour about 1/4 cup of marinara sauce into the bottom of the prepared baking dish and arrange a layer of eggplant slices to cover the sauce. Scatter basil and a few slices of smoked mozzarella cheese over eggplant; repeat layers, ending with a layer of sauce on top. Sprinkle Parmesan cheese over the top.
• Bake in the preheated oven until heated through and the cheese has melted, about 15 minutes. Serve immediately.

EGGPLANT PARMESAN WITH FRESH BASIL AND SMOKED MOZZARELLA

Steps:

• Line a plate with a paper towel; place a layer of 2 or 3 slices of eggplant onto the towel. Sprinkle eggplant with sea salt. Repeat layers of eggplant sprinkled with salt until all eggplant slices are stacked. Place 2 paper towels onto the stack and place a plate on top of the towels. Lay a heavy book or can of food onto the plate to squeeze out moisture. Allow to drip for 20 minutes to 2 hours. Rinse and pat dry.
• Beat eggs with milk in a shallow bowl. Place bread crumbs into a separate bowl. Dip eggplant slices in the egg mixture and gently press into the crumbs to coat; set aside.
• Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking dish.
• Heat olive oil in a large skillet over medium-high heat; fry eggplant slices in the hot oil in small batches until golden brown, about 1 to 2 minutes per side. Drain on paper towels.
• Pour about 1/4 cup of marinara sauce into the bottom of the prepared baking dish and arrange a layer of eggplant slices to cover the sauce. Scatter basil and a few slices of smoked mozzarella cheese over eggplant; repeat layers, ending with a layer of sauce on top. Sprinkle Parmesan cheese over the top.
• Bake in the preheated oven until heated through and the cheese has melted, about 15 minutes. Serve immediately.

EGGPLANT, TOMATO, AND SMOKED MOZZARELLA TART

Steps:

• Preheat oven to 400°.
• To prepare crust, lightly spoon flour into a dry measuring cup; level with a knife.
• Combine flour and next 4 ingredients (flour through 1/4 teaspoon salt) in a large bowl, stirring with a whisk; make a well in center of mixture.
• Add water and 1 tablespoon oil, stirring to form a soft dough.
• Turn dough out onto a lightly floured surface; knead lightly 4 times.
• Gently press dough into a 4-inch circle on plastic wrap; cover and chill 15 minutes.
• Slightly overlap 2 sheets of plastic wrap on a slightly damp surface.
• Unwrap dough, and place chilled dough on plastic wrap.
• Cover with 2 additional sheets of overlapping plastic wrap.
• Roll dough, still covered, into an 11-inch circle.
• Remove top sheets of plastic wrap.
• Fit dough, plastic-wrap side up, into a 10-inch round ceramic tart dish coated with cooking spray.
• Remove remaining plastic wrap.
• Press dough against bottom and sides of pan.
• Pierce bottom and sides of dough with a fork; bake at 400° for 10 minutes.
• Cool completely on a wire rack.
• To prepare filling, arrange eggplant on several layers of heavy-duty paper towels.
• Sprinkle eggplant with 1/2 teaspoon salt; let stand 15 minutes.
• Pat dry with paper towels; brush eggplant with 1/2 teaspoon oil.
• Arrange eggplant in a single layer on a baking sheet coated with cooking spray.
• Bake at 400° for 20 minutes.
• Stack eggplant slices on a plate; cover with plastic wrap.
• Let eggplant stand 7 minutes to steam.
• Heat a large nonstick skillet coated with cooking spray over medium heat. Add garlic; cook 1 minute, stirring constantly.
• Remove from heat; stir in 1/4 teaspoon salt, basil, oregano, mint, and tomatoes.
• Sprinkle 2 tablespoons smoked mozzarella on bottom of baked crust.
• Layer eggplant and tomato mixture in crust; sprinkle with 6 tablespoons smoked mozzarella and Parmesan.
• Bake at 400° for 10 minutes or until cheese melts.
• Cut into 8 wedges.