Asian Eggplant With Mozzarella Cheese Recipes

CHEESY BAKED EGGPLANT

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Brush eggplant slices with olive oil on both sides, and place them on a baking sheet. Sprinkle garlic powder over the top. Bake for 10 minutes.
• Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the onion, garlic, tomatoes and spinach. 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, and 1/2 cup of Parmesan cheese. Set aside.
• Place the eggplant slices in a greased 9x13 inch baking dish. Top with the spinach mixture. Spoon the cheese mixture over the spinach, and spread into a thin layer. Pour the spaghetti sauce over the cheese layer. Sprinkle the remaining mozzarella and Parmesan cheese over the top. Sprinkle with Italian seasoning.
• Bake for 30 minutes in the preheated oven, or until heated through and the eggplant is easily pierced with a fork.

EGGPLANT MOZZARELLA TOWER

Steps:

• Preheat oven to 350°F.
• For marinara, in a small saucepan over medium heat, warm oil and sauté onion for 4 mins or until translucent .Add garlic and sauté, stirring continually do not brown .Add tomatoes and herbs and season with salt and pepper. Cover and simmer for 10mins set aside.
• Season eggplant slices with salt and pepper, and dredge in flour, shaking off the excess. Next dip each slice in egg, then in the bread crumbs. Set aside.
• In large skillet heat vegetable oil over high heat until very hot. Sauté eggplant one slice at a time until golden brown.
• Places the cooked sliced on a baking sheet,.
• Top each with a tomato slices and sprinkle with mozzarella. Bake for 10mins until golden brown and cheese is melted.
• To serve stack three eggplant / tomato slices on each plate. Garnish with some basil spoon marinara around eggplant tower.

ASIAN EGGPLANT WITH MOZZARELLA CHEESE

Steps:

• 1. Preheat the oven to 375 degrees. Have a large cookie sheet ready. 2. Peel the eggplant skin leaving a 1 inch strip of skin between each peel. Cut the eggplant into 1/2" round slices. On a paper towel line the slices in a single layer and top with another layer of paper towel. Press the paper towel into the eggplant to remove any excess moisture and bitterness. Let sit for 15 minutes on the paper towel. 3. In a large bowl beat the eggs. 4. In another large bowl combine all the ingredients for the coating with a fork. 5. Dip each dried eggplant slice first into the egg and then coat with the blended panko crumbs. Use your fingers to press the crumbs into the eggplant for a nice crispy crust. Set the coated eggplant on one side of the cookie sheet ready to fry. 6. Heat a 12 inch fry pan with the canola oil on high heat. Add the coated eggplant in ONE layer, not overcrowding. Lower the heat to medium and fry each side until golden brown. Place in a single layer on the same cookie sheet used above (just use the other side of the pan). 7. Immediately salt the fried eggplant on the cookie sheet after frying. TOP with the chopped mozzarella cheese. 8. Bake for 15 minutes JUST until the cheese melts. Serve hot or at room temperature

GRILLED EGGPLANT WITH MOZZARELLA CHEESE

Steps:

• Cut the stems off the eggplants. Slice each eggplant lengthwise into four even pieces. Rub some of the olive oil over the slices and season well with salt and pepper.
• Lay tomato slices over six of the eggplant slices. Place basil leaves over the tomatoes. Lay mozzarella slices over the basil leaves. Coat with remaining olive oil and make sandwiches with the remaining eggplant slices. Wrap well in heavy-duty aluminum foil.
• Place the eggplants over the grill and cook for about 30 minutes, turning occasionally, or until the eggplants are cooked thoroughly and the cheese is melted.

GRILLED EGGPLANT (AUBERGINE) AND MOZZARELLA SANDWICHES

Steps:

• Prepare a moderately hot grill.
• On a platter, pour 2 T dressing over eggplant slices, (I brush the slices to cut back on calories).
• Grill eggplant over moderate heat, brushing with more dressing, until charred and soft on the inside, about 5 minutes.
• Meanwhile, brush cut sides of rolls with remaining dressing, place around edge of grill, and toast until a golden brown, about 2 minutes.
• Layer rolls with eggplant, cheese, tomato, and basil leaves and replace tops.