Eggplant Aubergine Prosciutto And Mozzarella Recipes

EGGPLANT (AUBERGINE) , PROSCIUTTO, AND MOZZARELLA

Steps:

• Grill the bell peppers over Direct Medium heat until they are blackened and blistered all over, 12 to 15 minutes, turning occasionally.
• Place the peppers in a medium bowl and cover with plastic to trap the steam.
• Set aside for at least 10 minutes, then peel the skin and discard the stems and seeds.
• Place the peppers in a food processor with 1 tablespoon oil, and the salt and pepper.
• Process until smooth, scraping down the sides as needed.
• Cut each eggplant crosswise into 8 slices, each about 1/2 inch thick.
• Lightly brush or spray both sides with oil.
• Grill over Direct Medium heat until the underside is well marked, 3 to 4 minutes.
• Transfer half of the slices to a tray, with the grilled sides facing up.
• Turn the remaining slices over and grill until well marked on both sides, 3 to 4 minutes more.
• Place a tablespoon of the red pepper mixture in the center of the grilled side of each eggplant slice on the tray.
• Place a slice of prosciutto (folded to fit), a slice of the mozzarella, and a basil leaf on top of the red pepper mixture.
• Top each "sandwich" with a slice of the eggplant that has been grilled on both sides.
• Use a wide spatula to place the "sandwiches" on the cooking grate, uncooked side down, and grill over Direct Medium heat until the cheese is softened and the sandwiches are heated through, 2 to 3 minutes.
• Serve warm with the remaining pepper mixture spooned, if desired.

EGGPLANT PARMESAN WITH FRESH MOZZARELLA

Steps:

• Heat 1/4 cup oil in a medium saucepan over medium-high heat. Add onion and cook, stirring occasionally, until beginning to brown, 6-8 minutes. Add chopped garlic and cook, stirring, until fragrant, about 1 minute. Add tomato paste and cook, stirring, until beginning to darken, about 2 minutes. Add tomatoes, crushing them with your hands as you add them; season with salt and pepper. Bring to a boil, reduce heat, and simmer, partially covered, mashing tomatoes occasionally, until slightly thickened, 15-20 minutes. Set tomato sauce aside.
• Preheat oven to 400°F. Using a vegetable peeler, remove skin from rounded side of each eggplant half, leaving a 1" strip of skin around the cut edges. Divide eggplants, oregano sprigs, whole garlic cloves, and 1/2 cup oil between 2 large rimmed baking sheets. Turn eggplants to coat with oil; season with salt and pepper and place cut side down. Cover baking sheets tightly with foil and bake until eggplants are very soft, 40-45 minutes.
• Toss breadcrumbs and remaining 2 tablespoons oil in a medium bowl. Transfer eggplants, oregano, and garlic to 2 large shallow baking dishes, placing eggplants cut side up. Top eggplants with tomato sauce and mozzarella, then sprinkle with breadcrumbs and Parmesan. Bake until mozzarella is bubbling and breadcrumbs are golden, 25-30 minutes.
• Do Ahead
• Tomato sauce can be made 3 days ahead. Let cool; cover and chill. Eggplants can be cooked 1 day ahead. Keep covered; chill. Entire dish can be assembled 4 hours ahead. Cover and chill.

FRIED EGGPLANT AND MOZZARELLA

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.

POLENTA STACKS WITH EGGPLANT, TOMATO AND MOZZARELLA

Steps:

• For polenta:
• Bring 2 cups water and salt to boil in heavy small saucepan. Gradually whisk in cornmeal. Reduce heat to medium-low; simmer until polenta is very thick, whisking constantly, about 6 minutes. Remove from heat. Add cheese and butter; whisk until melted. Mix in basil. Season generously with pepper. Spread in 9x9x2-inch metal baking pan. Chill until cold, about 1 hour.(Can be made 1 day ahead. Cover, keep chilled.)
• For stacks:
• Preheat broiler. Place eggplant on baking sheet. Brush with oil on both sides; sprinkle with salt and pepper. Broil until brown, about 4 minutes per side. Arrange 12 tomato slices on large plate (discard end slices). Drizzle each slice with a few drops of vinegar. Sprinkle eggplant and tomatoes with oregano.
• Preheat oven to 375°F. Oil baking sheet. Cut polenta into 25 squares. Place 12 squares on sheet. Top each with eggplant round. Cut cheese into 1/3-inch thick slices; place atop squares. Top each with tomato slice (save remaining polenta and cheese for another use).
• Bake polenta stacks until heated through and cheese melts, about 15 minutes. Top each stack with 1 basil leaf.

EGGPLANT AND MOZZARELLA MELT

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.