Eggplant Al Forno Recipes

VERDURE AL FORNO

Verdure al Forno image

Provided by Giada De Laurentiis

Time 55m

Yield 4 servings

Number Of Ingredients 9

Ingredients

Salt and freshly ground black pepper
1 cup heavy cream
1 cup grated mozzarella
1 cup grated fontina
1/4 cup grated Romano
1 cup plain dried bread crumbs
4 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
5 medium zucchini, (about 1 1/2 pounds) sliced lengthwise, 1/4-inch thick

Steps:

Preheat oven to 375 degrees F.
Coat the bottom of a 9 by 13-inch baking dish with extra-virgin olive oil. Arrange zucchini slices on the bottom of the dish and season with salt and freshly ground black pepper. Evenly pour 1/3 cup of the heavy cream and sprinkle with 1/3 of a cup of mozzarella, 1/3 cup fontina and 2 tablespoons of the Romano. Sprinkle with 1/3 cup of the bread crumbs. Repeat layers, ending with the bread crumbs. Cut the 4 tablespoons of butter into 1/2-inch cubes and sprinkle over the top of the dish. Line a baking sheet with aluminum foil, place the baking dish on top and bake for 40 minutes until bubbling and the top is golden brown.

EGGPLANT AND LAMB AL FORNO

Eggplant and Lamb al Forno image

This Mediterranean dish, layering eggplant and lamb, is a baked feast for cooler weather days.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Lamb Recipes

Number Of Ingredients 12

Ingredients

Salt and freshly ground black pepper
2 medium eggplants, (about 1 1/2 pounds total), ends trimmed, cut into six 1/4-inch-thick rounds each
1 tablespoon olive oil
1 medium onion, cut into 1/4-inch dice
1 teaspoon dried oregano
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1 1/4 pounds ground lamb
1 can (28-ounce) whole peeled plum tomatoes, drained
2 teaspoons coarsely chopped fresh flat-leaf parsley
1 tablespoon dry breadcrumbs

Steps:

Preheat oven to 375 degrees. Salt eggplant well, arrange in colanders, and place weighted bowls on top. Let drain for 30 minutes. Rinse and dry.
Heat oil in a large skillet over medium heat. Add onion, 1 teaspoon salt, and 3/4 teaspoon black pepper; cook until tender, 7 to 10 minutes. Add oregano, cinnamon, cumin, and cayenne; cook 2 minutes more. Add lamb, and cook until it browns, about 5 minutes. Drain fat from pan. Break up tomatoes, and add to pan. Cook over medium heat, stirring often, until sauce starts to thicken, about 8 minutes.
Place 4 eggplant slices in an 8-inch square baking pan, and top with a third of the sauce. Repeat twice, making 4 3-layer stacks. Combine 1 teaspoon parsley and breadcrumbs; sprinkle over the top.
Cover with foil, and bake for 1 hour. Remove foil, and bake for 10 to 15 minutes more. Sprinkle with remaining parsley; serve hot.

GRILLED EGGPLANT (INVOLTINI IL FORNO)

Grilled Eggplant (Involtini Il Forno) image

Make and share this Grilled Eggplant (Involtini Il Forno) recipe from Food.com.

Provided by sriddell

Categories Vegetable

Time 40m

Yield 1 roll, 6-8 serving(s)

Number Of Ingredients 11

Ingredients

1 tablespoon chopped garlic
1/4 cup olive oil (divided)
1 teaspoon crushed red pepper flakes
1 tablespoon chopped fresh oregano
1/2 cup chopped fresh basil (divided)
1 (12 ounce) can crushed tomatoes
1/4 teaspoon kosher salt (or to taste)
1/4 teaspoon fresh ground black pepper (or to taste)
2 large eggplants, sliced lengthwise 1/2-inch thick
8 ounces shredded smoked mozzarella cheese
1/4 cup chopped Italian parsley

Steps:

In a saucepan, sweat the garlic in 1 tablespoon olive oil over low heat for a few minutes. Do no allow to brown.
Add red pepper flakes, oregano and half the basil. Cook and stir for 1 minute then add crushed tomatoes.
Bring to a simmer and cook for 5 minutes.
Season with salt and pepper and remove from heat.
Heat a grill to high (counter top style grills should work well).
Brush eggplant slices with olive oil and season with salt and pepper.
Grill slices 3 minutes on each side.
Remove slices from grill and place on a foil lined baking sheet.
Allow to cool to room temperature.
Heat oven to 375 degrees.
Spoon about 1 ounce of cheese on one end of each eggplant slice and roll up. Let rest on seam.
Brush the bottom of baking dish with remaining olive oil.
Place eggplant rolls (involtini) in dish. Ladle tomato sauce over top and sprinkle with the remaining basil and any remaining cheese.
Bake for 15 minutes.
Let rest 10 minues before serving.

Nutrition Facts : Calories 256.6, Fat 18, SaturatedFat 6.3, Cholesterol 29.9, Sodium 437.2, Carbohydrate 15.8, Fiber 7.4, Sugar 6.9, Protein 11

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