FRIED EGGPLANT AND MOZZARELLA
Found this recipe on another site and plan to make it this week. My Honey loves eggplant so this variation should be good!
Provided by mickensv
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 549.7, Fat 28.4, SaturatedFat 15.7, Cholesterol 136.2, Sodium 930.3, Carbohydrate 40.5, Fiber 5.5, Sugar 5.6, Protein 33.1
MELANZANA ALLA PARMIGIANA (PERFECT EGGPLANT PARMIGIANA)
This classic Italian dish from Sicily is often simply referred to as 'Parmigiana' by the Sicilian locals. The richness and depth of flavor that you get from this authentic version is well worth the extra effort. Serve eggplant Parmigiana with nothing more than crusty bread and a green salad.
Provided by AndreaCiotti
Categories World Cuisine Recipes European Italian
Time 1h17m
Yield 6
Number Of Ingredients 10
Steps:
- Heat about 1 inch extra-virgin olive oil in a deep skillet over medium heat. Pat eggplant slices dry with a paper towel and fry eggplant in batches in the hot oil until golden, 2 to 3 minutes per side. Transfer eggplant to a paper towel-lined plate using a slotted spoon; season with salt.
- Combine tomato puree (passata), 1 tablespoon olive oil, garlic, salt, and 4 basil leaves in a saucepan; simmer over medium heat for 10 minutes. Remove garlic from sauce.
- Preheat oven to 375 degrees F (190 degrees C). Lightly grease a baking dish.
- Place a layer of fried eggplant in the baking dish and cover with a layer of tomato sauce. Top with a layer of mozzarella cheese, oregano, Parmesan cheese, and chopped basil leaves, in that order. Continue layering in the same order with remaining ingredients, ending with a layer of mozzarella cheese and a drizzle of olive oil.
- Bake in the preheated oven until heated through and cheeses are melted, about 40 minutes. Let stand a few minutes before slicing.
Nutrition Facts : Calories 506.3 calories, Carbohydrate 36.8 g, Cholesterol 83.4 mg, Fat 28.9 g, Fiber 19.3 g, Protein 28.9 g, SaturatedFat 16.2 g, Sodium 453.4 mg, Sugar 16.1 g
EASY FRIED EGGPLANT AND MOZZARELLA
Make and share this Easy Fried Eggplant and Mozzarella recipe from Food.com.
Provided by CarrieQuiteContrary
Categories Cheese
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Place eggplant slices in a large bowl, cover with water and sprinkle with 1 teaspoon salt. Let soak for 1 hour. Drain and pat dry with paper towels.
- Place beaten eggs in one bowl and breadcrumbs in another.
- Heat oil over medium high heat; enough to cover the bottom of the pan.
- Sandwich 1 slice of mozzarella cheese between two slices of eggplant.
- Dip eggplant slices in egg then in breadcrumbs.
- Place eggplant in hot oil.
- Fry 2-3 minutes on each side until golden brown.
- Drain on paper towels.
Nutrition Facts : Calories 560.1, Fat 37, SaturatedFat 14.2, Cholesterol 173.2, Sodium 1098.7, Carbohydrate 30.4, Fiber 6.1, Sugar 6, Protein 27.6
CLASSIC EGGPLANT PARMESAN
The whole family will love this classic eggplant parmesan! Slices of tender eggplant coated in homemade breadcrumbs, and then layered with melted cheeses & rich marinara! Whether you'd like to bake or fry the eggplant, this recipe has a method for both.
Provided by Bethany Kramer
Categories Main Course
Number Of Ingredients 14
Steps:
- Slice eggplant: remove stem from eggplant then slice into 1/4-1/2 inch thick slices.
- Sweat eggplant: arrange slices on pan and sprinkle with coarse salt on both sides. Let sit and "sweat" excess moisture for 10 minutes. Pat firmly with paper towels to dry eggplant thoroughly (wipe off salt as well).
- Breadcrumbs: toast slices of bread. Then chop in food processor until consistency is crumbs. Mix breadcrumbs in a bowl with garlic powder, salt & pepper, Italian herbs, and shredded parmesan cheese. Tip: If you are not making your own breadcrumbs, use 1 1/2 cups of store-bought breadcrumbs instead.
- Bread eggplant: arrange three bowls containing whisked eggs, flour, and breadcrumb mixture. First, coat eggplant in flour on both sides, then dip into eggs, and then dip into breadcrumbs - pack onto eggplant and then gently shake off excess crumbs. Wipe hands with paper towel then repeat. Tip: if baking eggplant instead of frying, brush a sheet pan with 1-2 Tablespoons of oil and arrange breaded eggplant onto pan as you coat them.
- Pan frying method: in a skillet pan, add 1-2 Tablespoons of oil at a time, and cook breaded eggplant for 2-3 minutes on each side until golden brown. Lay on paper towels to soak up excess oil. Repeat until all eggplant has been fried.Baking method: instead of pan frying you can also bake the eggplant to use less oil. Preheat oven to 350F and arrange breaded slices onto sheet pan that is brushed with 1-2 Tablespoons of olive oil. Bake for 25 minutes until golden.
- Assemble: in a large casserole dish, spread a generous layer of marinara on the bottom. Then layer: eggplant slices, mozzarella, a spoonful of marinara, and shredded parmesan. Repeat an additional layer on top.
- Bake: Then bake at 400F uncovered for 30 minutes until cheese is browned and melted. Top with chopped fresh basil & oregano, and serve!
Nutrition Facts : Calories 403 kcal, ServingSize 1 eggplant parmesan stack, Fat 17.5 g, Protein 25.4 g, Sugar 6.7 g, Sodium 980 mg, Cholesterol 109.1 mg, Carbohydrate 36.6 g
GRILLED EGGPLANT WITH MOZZARELLA, TOMATOES, AND BASIL
Provided by Food Network
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 7
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.
FRIED EGGPLANT
Fried eggplant is hard to resist! A light breading and quick dip in the fryer makes this summer vegetable decadently crispy and meltingly tender.
Categories spring Summer Sunday lunch appetizers comfort food fried side dish
Time 1h30m
Yield 6-8 servings
Number Of Ingredients 11
Steps:
- Cut the eggplant into 1/2-inch thick slices. Line two large sheet trays with paper towels and lay the slices on top in a single layer. Season with a light sprinkle of salt all over both sides of the eggplant. Set aside for 45 minutes, then pat each slice dry with a paper towel.
- Meanwhile, place the flour on a plate. In a wide shallow bowl, whisk together the eggs and milk. In another wide, shallow bowl, combine the panko breadcrumbs, parmesan cheese, remaining 1 1/2 teaspoon of salt and 1/2 teaspoon of black pepper.
- Working 2 to 3 eggplant slices at a time, dredge in the flour to coat completely, dip in the egg mixture, then coat in the panko breadcrumb mixture.
- Preheat the oven to 200°.
- Meanwhile, heat a large skillet filled with about 1/4-inch of vegetable oil over medium-high heat. Heat until very hot (about 350 degrees). Working in batches, cook 4 to 5 slices of eggplant in a single layer until golden brown on each side, about 3 minutes total. Remove from the oil and transfer to a wire rack set over a sheet tray (or a sheet tray lined with paper towels). Hold the fried eggplant warm in the oven. Continue to fry the eggplant slices, adding more oil as needed to the skillet.
- Sprinkle with parsley and season with salt to taste. Serve alongside marinara sauce if you like.
CRISPY EGGPLANT FRITTERS WITH SMOKED MOZZARELLA
These crispy eggplant fritters are oozing with mozzarella.
Provided by Jimmy Bradley
Categories Cheese Vegetable Appetizer Bake Sauté Vegetarian Eggplant Bon Appétit Sugar Conscious Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 20 fritters
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F. Cut eggplants crosswise into 1/2-inch-thick slices. Place on layers of paper towels. Sprinkle with 1 teaspoon salt; let stand 30 minutes. Brush 2 large baking sheets with oil. Pat eggplant dry; arrange in single layer on prepared sheets. Brush lightly with oil. Bake until eggplant is tender and dry, about 1 hour. Cool slightly; chop coarsely.
- Whisk 1 egg, grated Parmesan cheese, 1/4 cup breadcrumbs, parsley, thyme, 1/4 teaspoon pepper, and 1/4 teaspoon salt in medium bowl. Stir in chopped eggplant (mixture will be soft). Spread 1 cup breadcrumbs on plate. Whisk 1 egg and flour in another bowl. Press and shape eggplant mixture into 1 1/4 -inch-diameter balls. Press 1 piece smoked mozzarella into center of each ball, making sure eggplant mixture covers cheese. Dip balls, 1 at a time, into egg batter; roll in breadcrumbs to coat.
- Pour enough oil into large skillet to reach depth of 1/4 inch; heat over medium-high heat. Working in batches, add balls to skillet; sauté until browned, turning often, about 4 minutes. Using slotted spoon, transfer to paper towels to drain. Sprinkle with salt and serve.
EGGPLANT PARMESAN WITH FRESH BASIL AND SMOKED MOZZARELLA
The heavenly, salty, slightly sweet combination of rich tomato-y marinara, crispy creamy fried eggplant, and smoked mozzarella. I'd call this dish transcendent.
Provided by lindseytr0n
Categories World Cuisine Recipes European Italian
Time 1h20m
Yield 5
Number Of Ingredients 10
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.
Nutrition Facts : Calories 459.6 calories, Carbohydrate 44.7 g, Cholesterol 106.8 mg, Fat 22.2 g, Fiber 9.2 g, Protein 21 g, SaturatedFat 9 g, Sodium 1582.1 mg, Sugar 16.1 g
THE BEST FRIED-EGGPLANT SANDWICH
In the spring of 2016, my most favorite sandwich was fried eggplant, mozzarella and roast beef on an Italian hero, with hot peppers and a slash of mayonnaise. I adapted the recipe from a sandwich served at Defonte's Sandwich Shop, on Columbia Street in Red Hook, Brooklyn. It is a beautiful torpedo of food, crunchy, silken, sweet and spicy all at once. You can certainly omit the roast beef to make it vegetarian or at any rate a little smaller, the sort of meal that offers satisfaction without hurting anyone, that delivers deliciousness at a lower cost to the body that consumes it. It is still a colossal feed. It is still the best sandwich.
Provided by Sam Sifton
Categories sandwiches
Time 1h
Yield Serves 4
Number Of Ingredients 10
Steps:
- Line a large, rimmed sheet pan with paper towels. Trim stem end from eggplants, then peel and discard skin. Using a knife or a mandoline, slice the eggplant lengthwise into 3/16-inch-thick slabs. Arrange eggplant in a single layer on a baking sheet. Sprinkle both sides of eggplant with salt. Let stand for approximately 10 to 15 minutes. Pat eggplant dry with paper towels, and stack on a plate.
- Discard the wet paper towels, and replace them in the sheet pan with more, then place a wire rack on top. In a large, deep skillet, heat the oil over medium-high heat until it is shimmery. Working in batches, fry the eggplant slabs until just tender, approximately 30 to 40 seconds per side. Transfer fried eggplant to rack to drain. Remove skillet from heat.
- In a large bowl, whisk together eggs and grated Parmesan. Return the skillet to the stove over medium-high heat until the oil is hot again.
- Working in batches, dip drained eggplant into egg batter, then fry in oil until puffed, lightly golden and cooked through, approximately 2 to 4 minutes per batch. Transfer fried eggplant to rack to drain. You can cook the eggplant in advance of assembling sandwiches. Covered, it will keep in the refrigerator for a few days, though the eggplant is best at room temperature.
- Assemble sandwiches. Cut the hero rolls open, then spread each one with mayonnaise. Layer the slices of eggplant onto the bread in equal portions, and top with equal portions of the mozzarella and the sliced roast beef. Add slices of hot cherry peppers to taste, fold the sandwich together and serve.
Nutrition Facts : @context http, Calories 1005, UnsaturatedFat 60 grams, Carbohydrate 40 grams, Fat 84 grams, Fiber 10 grams, Protein 28 grams, SaturatedFat 21 grams, Sodium 1249 milligrams, Sugar 12 grams, TransFat 0 grams
EGGPLANT AND MOZZARELLA MELT
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
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
More about "fried eggplant and mozzarella food"
HOW TO MAKE FRIED EGGPLANT AND MOZZARELLA STACKS
From simpleitaliancooking.com
Category Side DishEstimated Reading Time 5 mins
FRIED EGGPLANT AND MOZZARELLA WITH A ROASTED …
From closetcooking.com
EGGPLANT STACKS WITH TOMATO AND MOZZARELLA - FOOD …
From foodnetwork.ca
OVEN FRIED AND BAKED EGGPLANT PARMESAN
From amycaseycooks.com
FRIED EGGPLANT WITH PROSCIUTTO AND MOZZARELLA – …
From hardcoreitalians.blog
FRIED EGGPLANT BALLS (POLPETTE DI MELANZANE) - COOKIN CANUCK
From cookincanuck.com
25 BEST EGGPLANT RECIPES FROM RATATOUILLE TO PASTA ALLA NORMA
From news.yahoo.com
RECIPE: SET CRISPY ROUNDS OF EGGPLANT TOPPED WITH MOZZARELLA …
From bostonglobe.com
CLASSIC EGGPLANT MARINARA WITH FRESH HERBS AND MOZZARELLA
From littleferrarokitchen.com
FRIED EGGPLANT, MOZZARELLA, AND PROSCIUTTO HERO RECIPE - VICE
From vice.com
FRIED EGGPLANT &MOZZARELLA RECIPE BY CREATIVE.CHEF | IFOOD.TV
From ifood.tv
EGGPLANT PARMESAN WITH FRESH MOZZARELLA RECIPE | BON APPéTIT
From bonappetit.com
FRIED EGGPLANT WITH SUNGOLD TOMATOES, BASIL AND MOZZARELLA
From wsj.com
EGGPLANT PARMIGIANA (PARMIGIANA DI MELANZANE) - INSIDE THE …
From insidetherustickitchen.com
63 EASY AND TASTY FRIED EGGPLANT MOZZARELLA RECIPES BY …
From cookpad.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love