Eggplant And Artichoke Napoletana Recipes

EGGPLANT AND ASPARAGUS NAPOLEONS

Steps:

• Place an oven rack in the center of the oven. Preheat the oven to 200 degrees F.
• For the vegetables: Place a grill pan over medium-high heat, or preheat a gas or charcoal grill. Drizzle the vegetables with olive oil and season with salt and pepper. Grill the eggplant until tender, about 4 minutes each side. Grill the asparagus for 3 to 4 minutes, turning occasionally until crisp-tender. When cool enough to handle, cut the asparagus in half crosswise.
• For the filling: In a small bowl, mix together the ricotta cheese, basil, Pecorino Romano, lemon zest, and lemon juice until smooth. Season with salt and pepper, to taste.
• To assemble: Place 4 slices eggplant on a work surface. Spread each with 2 to 3 tablespoons of the ricotta mixture. Line 4 pieces of asparagus, side-by-side, on top. Place another slice of eggplant on top and repeat the layers. Top each napoleon with a slice of eggplant and place on a small baking sheet. Bake until warmed through, about 10 minutes, and serve.

NEAPOLITAN EGGPLANT PARMESAN

Steps:

• Preheat oven to 400 degrees F. Coat a large baking sheet with cooking spray.
• Arrange eggplant slices on prepared baking sheet. Top each slice with an equal amount of sauce and then top with mozzarella and Parmesan. Bake 8 to 10 minutes, until cheese is bubbly. Top with basil before serving.

EGGPLANT NAPOLEON

Steps:

• Whisk eggs together in a deep container. Pour bread crumbs in another deep container.
• Dip each slice of eggplant into the eggs, covering both sides, and press into the bread crumbs until evenly coated.
• Spray a nonstick skillet with cooking spray and heat over medium heat. Arrange a layer of eggplant slices in the skillet; cook until crispy, 2 to 4 minutes. Spray tops with cooking spray and flip; continue cooking until second side is browned and eggplant is tender, 2 to 4 minutes more. Transfer to a plate. Repeat with remaining slices.
• Preheat oven to 275 degrees F (135 degrees C).
• Arrange a layer of eggplant slices in the bottom of a 9x13-inch baking dish. Top each slice with a basil leaf, 1 tomato slice, and 1 slice of mozzarella cheese. Place another eggplant slice on top. Cover with remaining tomato and mozzarella cheese slices.
• Bake in the preheated oven until cheese is softened, but not melted, about 5 minutes.

EGGPLANT AND ARTICHOKE NAPOLETANA

Steps:

• Prepare artichokes: In a large skillet over medium heat saute the onions in the oil until translucent-about 3 minutes. Add the garlic and cook 1 minute more. Add the thyme, salt, pepper, and tomatoes and cook until the tomatoes have broken down and released their juices, about 5 minutes. Add the artichoke hearts, olives, and capers, simmer for 10 minutes. Add the basil and cook 1 minute more. Cover to keep warm. Prepare the eggplant: Have ready a flattened paper bag or paper towels to drain the oil. In a broad bowl whisk the cornstarch with the water until dissolved. Fill a dinner plate with the flour. Onto another plate sift together the bread crumbs, spices, salt, and pepper. Line up the dishes as follows: flour, cornstarch mixture, panko. Heat a little over ¼ inch of oil in a heavy bottomed skillet over moderate heat. Dip an eggplant slice in the flour, then in the cornstarch mixture and then in the breadcrumbs, flipping to coat. When you have dipped four slices use tongs to place them in the oil and cook until lightly browned, about 3 minutes. Flip over and cook 1-2 minutes more. Transfer to the paper to drain and proceed with the remaining eggplant slices. Assemble the layers: Pour some of the sauce you are using onto the plate. Place an eggplant slice on the sauce, then a layer of the artichokes, then an eggplant slice, then another layer of the artichokes. Add one final eggplant slice and top with sauce.

ARTICHOKE AND EGGPLANT PANINI

Steps:

• Prepare a gas grill for direct-heat cooking over medium-high heat; see grilling procedure .
• Pulse artichokes, mayonnaise, capers, and garlic in a food processor until coarsely chopped.
• Trim off a thin slice from 2 opposite long sides of eggplant, then cut eggplant lengthwise into 4 (1/3-inch-thick) slices. Brush both sides of slices with 2 tablespoons oil (total) and season with 1/4 teaspoon each of salt and pepper.
• Grill eggplant slices, covered, turning once and brushing grilled sides with 1 tablespoon oil (total), until golden-brown and tender, about 4 minutes, then transfer to a tray.
• Brush both sides of bread with remaining 2 tablespoons oil and grill, covered, without turning, until grill marks appear, about 2 minutes.
• Top each of 4 bread slices, grilled sides up, with cheese and an eggplant slice. Spread artichoke mixture on remaining 4 bread slices, grilled sides up, then assemble sandwiches.
• Put sandwiches on grill and press down with a metal spatula, then grill, turning once, until heated through and grill marks appear, about 4 minutes total.

PASTA WITH EGGPLANT, ARTICHOKES AND BELL PEPPER (PASTA CON MELANZANE, CARCIOFI E PEPERONI)

Steps:

• Preheat oven to 400°F. Toss eggplant with 2 teaspoons salt in large bowl. Turn eggplant out onto paper towels and let drain 30 minutes. Pat eggplant dry.
• Heat oil in heavy medium saucepan over medium-high heat to 350°F. Working in batches, add eggplant to oil; cook until golden, turning occasionally, about 6 minutes per batch. Using slotted spoon, transfer to clean paper towels. Reserve 5 tablespoons eggplant frying oil. Toss shallots and whole bell pepper with 3 tablespoons reserved oil on large baking sheet. Roast until shallots are tender, turning occasionally, about 25 minutes. Place shallots and eggplant in large bowl. Continue roasting bell pepper until skin blackens, about 10 minutes. Wrap in plastic bag; let stand 10 minutes. Peel, core and seed pepper. Cut into thin strips lengthwise, then cut strips crosswise in half. Add bell pepper strips, olives and garlic to eggplant and shallots.
• Cook artichokes in large pot of boiling salted water until tender, turning occasionally, about 40 minutes. Using tongs, transfer to bowl; cool. Remove leaves from artichokes and reserve for another use. Scoop out chokes. Cut artichoke hearts into 1/3-inch pieces; combine with other vegetables. (Can be made 2 hours ahead. Cover and let stand at room temperature.)
• Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain. Return pasta to pot. Add all vegetables and remaining 2 tablespoons reserved eggplant frying oil and toss over medium heat until heated through. Season with salt and pepper. Divide pasta among plates and serve.

EGGPLANT (AUBERGINE) NEAPOLITAN

Steps:

• Cut eggplant crosswise into 1/2 inch slices.
• Dip into bread crumbs to coat.
• Heat 1 T oil over medium-high heat.
• Fry eggplant until golden, about 10 minutes, adding more oil as needed.
• Top eggplant slices with cheese.
• Spoon sauce over eggplant.
• Cover, reduce heat, and simmer until cheese melts (about 5 minutes).
• Sprinkle with parsley.