Eggplant Mozzarella Recipes

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.

EGGPLANT, TOMATO AND MOZZARELLA PASTA BAKE

Steps:

• Bring a large pot of water to a boil. Season aggressively with salt. Add the rigatoni and cook 3 minutes less than the package directions. Reserve 1/2 cup pasta water and drain.
• Meanwhile, preheat the oven to 400 degrees F and line a baking sheet with parchment paper.
• Toss the eggplant and tomatoes with 3 tablespoons olive oil and sprinkle with salt and pepper. Spread on the baking sheet and roast until the eggplant is golden brown and tomatoes are tender, 25 to 30 minutes. (Leave the oven on.)
• Toss the rigatoni with the eggplant, tomatoes, about 1/4 cup pasta water and the marinara sauce in a large bowl. If it looks dry, add the remaining pasta water. Stir in 1 cup mozzarella.
• Spray a 9-by-13-inch baking dish with nonstick spray. Transfer the pasta to the baking dish and top with the remaining cup mozzarella and the Parmesan and drizzle with the remaining tablespoon olive oil. Bake until the cheese is melted and golden brown, 20 to 25 minutes. (Turn the broiler on at the end if you want the cheese to brown more.) Garnish with additional Parmesan and the chopped basil and serve.

GNOCCHI WITH EGGPLANT AND MOZZARELLA

Steps:

• Preheat the oven to 400°F. Line a baking sheet with aluminum foil and set aside.
• Cube the eggplant and toss it with the olive oil until evenly coated and spread them evenly on the lined baking sheet. Sprinkle the tops with the salt. Roast in the oven for about 20 minutes. Then quickly remove the pan from the oven and push the eggplant around with a wooden spoon so the cubes turn over. Then return the pan to the oven and roast for another 20 minutes or until the eggplant is lightly browned and collapsed. Remove from the oven and allow to cool.
• Add the marinara sauce and roasted eggplant to a saucepan and warm over medium-low heat. You want the sauce to get heated through, but not boil or bubble.
• While the sauce is warming, make the gnocchi according to package directions and divide the cooked dumplings evenly amongst three or four bowls.
• Then add the cubed mozzarella to the sauce and stir for one minute so it gets tender but doesn't melt. Stir the sauce into the gnocchi and serve!

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.

EGGPLANT PARMESAN MOZZARELLA SLIDER

Steps:

• Put a baking sheet on the bottom rack of the oven and preheat to 500 degrees F (or as high as your oven will go). Position a wire rack over a second baking sheet, spray with nonstick spray, and set aside.
• For the eggplant: Peel the eggplant and cut crosswise into 1/2-inch-thick medallions. Mix the panko and Parmesan together in a shallow dish and season with salt and pepper. In a separate shallow dish, beat the eggs. Dip only one side of the eggplant slices first in the beaten egg, then in the breadcrumb mixture to coat. Transfer to the wire rack.
• Carefully remove the hot baking sheet from the oven and reduce the oven temperature to 350 degrees F. Pour the oil directly onto the hot baking sheet. Working quickly, place the eggplant slices, panko-side down onto the oiled baking sheet. Sprinkle the unbreaded side with salt. Put immediately back on the bottom rack of the oven and bake until the breaded bottoms are golden brown, 15 to 20 minutes. Remove eggplant from oven and flip over so the golden breaded side is facing up.
• For the sandwich: Slice the rolls in half horizontally, keeping them all attached. Spread the bottom of the rolls with the tomato pesto and place on a baking tray.
• Heat the butter in a small pan over medium-low heat. Add the garlic and a pinch of salt and cook, stirring, at a low simmer so that the garlic infuses the butter, about 5 minutes. If the garlic starts to brown too quickly, lower the heat. Set aside.
• Layer half of the mozzarella on top of the pesto, then the eggplant, then the remaining mozzarella. Place the top of the rolls back on the sandwich. Brush the tops with the garlic butter. Bake the sliders in the oven until the cheese is melted and the bread is slightly toasted, 10 to 12 minutes.
• For the sauce: In a saucepan, add the vodka sauce and heat over medium- to medium-low heat until warm. Whisk in the Calabrian chiles and cream. Set aside.
• Remove the rolls from the oven and brush with more garlic butter. Cut into small sliders and serve with the vodka sauce alongside for dipping.

EGGPLANT PASTA WITH MOZZARELLA

Steps:

• Cook spaghetti as directed on package, omitting salt.
• Meanwhile, heat oil in large skillet on medium heat. Add eggplant, onions and garlic; cook and stir 10 min. Stir in tomatoes, zucchini, vinegar and pepper; cook 10 min. or until vegetables are tender and sauce is thickened, stirring occasionally.
• Drain spaghetti; place in large bowl. Add sauce, cheese and basil; mix lightly.

EGGPLANT PARMESAN WITH FRESH BASIL AND SMOKED MOZZARELLA

Steps:

• Line a plate with a paper towel; place a layer of 2 or 3 slices of eggplant onto the towel. Sprinkle eggplant with sea salt. Repeat layers of eggplant sprinkled with salt until all eggplant slices are stacked. Place 2 paper towels onto the stack and place a plate on top of the towels. Lay a heavy book or can of food onto the plate to squeeze out moisture. Allow to drip for 20 minutes to 2 hours. Rinse and pat dry.
• Beat eggs with milk in a shallow bowl. Place bread crumbs into a separate bowl. Dip eggplant slices in the egg mixture and gently press into the crumbs to coat; set aside.
• Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking dish.
• Heat olive oil in a large skillet over medium-high heat; fry eggplant slices in the hot oil in small batches until golden brown, about 1 to 2 minutes per side. Drain on paper towels.
• Pour about 1/4 cup of marinara sauce into the bottom of the prepared baking dish and arrange a layer of eggplant slices to cover the sauce. Scatter basil and a few slices of smoked mozzarella cheese over eggplant; repeat layers, ending with a layer of sauce on top. Sprinkle Parmesan cheese over the top.
• Bake in the preheated oven until heated through and the cheese has melted, about 15 minutes. Serve immediately.

EGGPLANT-MOZZARELLA MELT

Steps:

• Preheat grill to medium-high. Brush eggplant and onion liberally with oil; season generously with salt and pepper. Brush grates with oil. Grill onion, flipping once, until softened and lightly marked in spots, about 8 minutes. Transfer to a bowl and toss with vinegar.
• Grill eggplant slices until just tender on one side, about 5 minutes. Flip and top each with cheese; cook until eggplant is tender and cheese is melted, about 5 minutes more.
• Meanwhile, grill rolls until lightly marked. Sandwich lettuce, eggplant, onion, and basil with rolls. Serve immediately.

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.

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.