Eggplant Mozzarella And Pesto Gratins Recipes

EGGPLANT, TOMATO, AND PESTO STACK

Steps:

• In a food processor, pulse 1/2 cup walnuts until finely chopped. Add 2 cups basil and garlic, and pulse while slowly adding 1/2 cup oil, scraping down sides as needed until smooth, about 1 minute. Add Parmesan; season with salt and black pepper; process until pesto is well combined. Heat oven to 400°F. Brush eggplant slices with remaining 1 1/2 tablespoons oil and sprinkle with sea salt; roast on a baking sheet, turning once, until tender and golden, 20 minutes. Top each with 1 tablespoon pesto. Alternately layer 2 eggplant slices, 2 tomato slices and 1 slice mozzarella. (Refrigerate any remaining pesto for another use.) Divide balsamic vinegar, remaining 2 tablespoons walnuts and basil leaves among stacks.

EGGPLANT, MOZZARELLA, AND PESTO GRATINS

Steps:

• Heat 1/4 cup oil in heavy large nonstick skillet over medium-high heat. Working in batches, add eggplant to oil and sauté until light brown, turning once and adding up to 2 tablespoons more oil as necessary, about 1 minute per side. Transfer eggplant to paper-towel-lined plate to drain. Sprinkle with salt and pepper.
• Cook tomatoes in boiling water for 1 1/2 minutes. Peel, seed, and chop into 1/2-inch pieces. Heat 1 tablespoon olive oil in heavy small saucepan over medium-high heat. Add onion, carrot, and half of garlic; sauté 5 minutes. Add tomato, thyme, 2 tablespoons water, and bay leaf; reduce heat to low and simmer until slightly thickened, about 15 minutes. Discard bay leaf. Season tomato mixture to taste with salt and pepper.
• Place basil, 3 tablespoons oil, pine nuts, 1 tablespoon Parmesan cheese, and remaining half of garlic in processor; puree. Set pesto aside.
• Preheat oven to 350°F. Place 4 individual gratin dishes (about 7x4 3/4 inches) on rimmed baking sheet. Place 2 slices eggplant in 1 prepared dish. Top with 1/4 of tomato mixture, 3 slices mozzarella cheese, 2 tablespoons pesto, and 1/4 cup Parmesan cheese. Repeat layering of remaining ingredients in 3 gratin dishes. Bake until heated through, about 8 minutes. Preheat broiler. Broil until cheese bubbles, about 3 minutes. Serve hot.

EGGPLANT PARMIGIANA WITH MARGHERITA® PEPPERONI

Steps:

• Slice each eggplant lengthwise into slices about 1/4 to 1/2 inch thick.
• In a large skillet, add olive oil (approximately 1/4 inch deep) and heat for frying.
• In a bowl, mix eggs and water together. On a large plate, mix grated Parmigiana-Reggiano cheese and 4 cups seasoned breadcrumbs together. Dip eggplant into the egg mixture, then the breadcrumb mixture. Place breaded eggplant slices into skillet and fry until golden brown, rotating once if necessary. Remove from skillet.
• Preheat the oven to 350 degrees F.
• In an 8 by 12-inch baking dish, place the 4 largest eggplant slices, evenly spaced apart from each other. Over each slice, spread 1/4 cup of tomato sauce and sprinkle with a teaspoon of basil. Place one slice of mozzarella and 3 slices pepperoni over each slice and sprinkle with 1 teaspoon grated Parmigiano. Place the smaller slices of eggplant over each of the disks and repeat with tomato sauce, basil, pepperoni and the 2 cheeses. Repeat the layering again until all the ingredients are used.
• Sprinkle the remaining 1/2 cup seasoned bread crumbs over the top of the eggplant dish, and bake uncovered until the cheese is melted and the tops turn light brown, about 20 minutes.

BAKED EGGPLANT WITH PESTO, PARMESAN, AND MOZZARELLA

Steps:

• Preheat oven to 350.
• Salt the eggplant slices and lay on a paper towel for 20 minutes to extract any bitter flavors.
• Pat the slices dry.
• Grill the slices (I use a dry grill pan on the stove top but you could also broil) until soft but not all the way done.
• Heat a skillet and add 2 TBS olive oil, Saute onion, garlic, and bellpepper until soft.
• Salt and pepper liberally.
• Stir in the wine and chicken broth and reduce to about 1/2 Cup.
• Stir in pesto and tomato paste and remove from the heat.
• In a casserole dish sprinkle the remaining 1 TBS olive oil and lay one layer of eggplant slices on top.
• Spread 1/3 of the sauce on the eggplant and top with 1/3 of the cheese mixture. Repeat layers.
• Top with the remaining cheese.
• Bake for 30-45 minutes, or until cheese is browning and bubbly and eggplant slices are soft.

LIGHTER EGGPLANT GRATIN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Heat sherry and olive oil in a large skillet over medium-high heat until bubbling. Add shallot, garlic, and red pepper flakes. Saute until fragrant, about 2 minutes. Add eggplant, zucchini, and red bell pepper. Saute, stirring frequently, until pepper is soft, 8 to 10 minutes. Remove from heat. Add basil, salt, and pepper.
• Melt margarine in a saucepan over medium heat. Add flour; season with salt and pepper. Whisk rapidly until smooth, about 1 minute. Add milk. Bring to a boil; stir until thickened, about 2 minutes. Reduce heat to medium-low. Add 1/4 cup cheese blend and stir until melted. Toss eggplant mixture in the cheese sauce; transfer to a nonstick baking pan.
• Bake in the preheated oven for 15 minutes. Top evenly with remaining 3/4 cup cheese blend; continue baking until set, about 15 minutes more.

EGGPLANT AND MOZZARELLA PANINI

Steps:

• Heat a grill pan or panini press.
• Brush eggpant slices with 1 t olive oil and season lightly with salt and pepper.
• Grill until marked and just soft, about 4-6 minutes. If using the grill pan, turn once.
• Cut bread into 4 pieces; slice pieces in half lengthwise.
• Drain and dice sun-dried tomatoes. In small bowl, mix mayonaise with tomatoes.
• Cover one side of ciabatta with mayo mixture.
• Divide grilled eggplant slices between the four sandwiches.
• Add cheese on tops and add other slice of bread on top.
• Brush sandwiches with olive oil and grill until cheese is melting and bread is crisp, about 5 minutes.
• Serve with marinara sauce or picante sauce.