Eggplant Stuffed With Goat Cheese Mozzarella Recipes

CHEESY STUFFED EGGPLANT RECIPE BY TASTY

Steps:

• Roast the eggplant: Preheat the oven to 400°F (200°C). Line a large baking sheet with foil.
• Cut the eggplants in half lengthwise and place on the prepared baking sheet cut-side up. Drizzle with the olive oil and season with the salt and pepper.
• Roast the eggplant for 30-40 minutes, until tender.
• Meanwhile, make the farro risotto: Heat the olive oil in a medium saucepan over medium heat. Add the onion and sauté until translucent, about 8 minutes. Add the garlic and thyme and cook, stirring, for 2 minutes, until soft. Add the mushrooms and cook until soft, about 3 minutes. Stir in the farro, allowing the oil to coat each grain, and cook for 1 minute, until grains are lightly toasted.
• Pour in white wine and stir until it evaporates completely, 1 minute. Add 1 cup of the vegetable stock at a time and cook until the liquid begins to reduce before adding more, stirring occasionally, about 30 minutes total. The farro should be cooked through and creamy.
• Turn off the heat and stir in the butter, Parmesan, salt, and pepper until melted and well combined.
• Gently fold in the sweet peas and cherry tomatoes, then the parsley.
• Remove the eggplant from the oven and turn the broiler on high. Scoop out ¼ cup of flesh from each half and discard.
• Fill the eggplant halves with the farro risotto, dividing evenly. Sprinkle with the Parmesan cheese, then lay 2-3 slices of fresh mozzarella cheese on top. Drizzle with a bit of olive oil and sprinkle with salt and pepper.
• Broil the eggplant for 7-10 minutes, until the mozzarella is golden brown. Garnish with the parsley and serve warm.
• Enjoy!

VEGGIE-STUFFED EGGPLANT

Steps:

• Cut eggplant in half lengthwise; remove pulp, leaving a 1/4-in.-thick shell. Cube pulp; set shells and pulp aside., In a large nonstick skillet coated with cooking spray, saute onion and garlic until onion is tender. Add the mushrooms, zucchini, red pepper and eggplant pulp; saute for 4-6 minutes or until vegetables are crisp-tender. Stir in the tomatoes, wheat germ, parsley, thyme, salt, pepper and pepper flakes; cook for 1 minute. , Divide mixture evenly between the eggplant shells; sprinkle with Parmesan cheese. Place on a baking sheet. Bake at 400° for 20-25 minutes or until shells are tender.

STUFFED EGGPLANT

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Scoop out the flesh of the eggplant, chop, and reserve. Season shells with salt and pepper, and coat with some olive oil; set aside.
• Heat 1/4 cup olive oil in a large, deep skillet over medium high heat. Saute sausage and garlic until sausage is evenly brown. Stir in the reserved chopped eggplant. Season with parsley, salt and pepper. Pour in wine, and cook 5 minutes. Mix in the bread crumbs and 1/4 cup Parmesan cheese. If mixture is dry, stir in more olive oil. Stuff mixture into eggplant shells, and sprinkle top with remaining Parmesan cheese.
• Bake in preheated oven for 30 to 40 minutes, or until eggplant is tender.

EGGPLANT STUFFED WITH MOZZARELLA

Steps:

• Rinse the eggplant, cut in half lengthwise and scoop out flesh with a spoon. Season eggplant halves lightly with salt and set aside to draw out water. Dice pulp into large cubes about 1 cm (approximately 1/2 inch) and also sprinkle with salt. Rinse the basil and chop finely. Set aside about half of the basil. Rinse the eggplant cubes, pat dry and fry in hot olive oil for 3-4 minutes while stirring. Remove from heat, remove about half of the cubes and puree with the well-drained olives. Mix with remaining eggplant cubes and season with salt, pepper and lemon juice.
• Preheat the oven to 200°C (approximately 400°F) and line a baking sheet with parchment paper.
• Rinse and halve the tomatoes. Drain the mozzarella and dice. Rinse the eggplant halves, pat dry and place on the baking sheet. Fill with the olive and eggplant filling, spread the tomato halves on top and press gently. Sprinkle the mozzarella on the eggplant halves and sprinkle with freshly ground pepper. Bake in the oven for 25-30 minutes.
• To serve, arrange on a platter and sprinkle with the remaining basil.

EGGPLANT STUFFED WITH GOAT CHEESE & MOZZARELLA

Steps:

• Peel and slice eggplant into 1/2 inch slices.
• Beat eggs and heavy cream in a bowl.
• Put flour in a bowl and mix with garlic powder, salt, and pepper.
• Heat olive oil in skillet over medium high heat, I use 6 on my stovetop.
• Take two eggplant slices and place half a slice of mozz cheese and 1 tsp of goat cheese on 1 eggplant slice. Place other eggplant slice on top like a sandwich and press together frimly. Repeat process till you have all stuffed.
• Take one stuffed eggplant dip in egg and cream mixture then into flour, shake off excess flour and put in skillet. Repeat till all have been coated and in skillet.
• Do not over crowd them, you may need two skillets.
• Pan fry 5 minutes per side then place on parchment paper.
• Add more olive oil to pan as needed.

THREE CHEESE STUFFED EGGPLANT

Steps:

• For stuffed eggplant:
• Slice the eggplant lengthwise and cut into 1/4-inch thick slices, using a mandoline or sharp knife. Heat a large skillet over medium-high heat and add the oil.
• Add the flour to a shallow dish and season with salt and pepper, to taste. In another shallow dish, combine the eggs and the milk and season with salt and pepper, to taste. Dip the eggplant slices into flour, and then into the egg mixture.
• Fry the eggplant, in batches, in the hot oil until golden brown on both sides. Remove the eggplant to paper towels to drain. Repeat until all the eggplant has been fried.
• For the stuffing:
• In a large bowl combine the 3 cheeses, parsley and the 2 beaten eggs. Mix well and season with salt and pepper, to taste. The mixture should be a little wet, so add enough bread crumbs to make a dry mixture that will not stick to your hands.
• Lay the eggplant slices on a flat surface and divide the filling between the slices. Roll up and arrange in a lightly greased ovenproof dish. Refrigerate for 1 hour.
• Preheat the oven to 350 degrees F.
• For quick tomato sauce:
• Add the canola oil to a large saucepan over medium-high heat and add the garlic and onions and saute until golden brown.
• Stir in the chopped tomatoes, tomato paste and vegetable stock and bring to a boil. Cook for 5 minutes, then reduce the heat and continue to cook at a simmer for another 15 minutes. Add the basil and the butter and adjust the seasoning with salt and pepper, to taste.
• To finish the dish:
• Remove the eggplant from the refrigerator, top with the fresh tomato sauce and bake until the eggplant is cooked through and the sauce is bubbling, about 20 minutes.

RAVE STUFFED EGGPLANT

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Scoop flesh out of eggplants and chop the flesh, reserving the skins.
• Heat 1/4 cup olive oil in a skillet over medium heat; cook and stir onion and garlic until onion is softened, 5 to 10 minutes. Add chopped eggplant; cook and stir until eggplant is softened, about 5 minutes. Add spinach and cook until slightly wilted, 1 to 2 minutes.
• Stir crushed croutons into eggplant mixture until evenly combined. Add remaining 1/4 cup olive oil, Parmesan-Romano cheese, salt, and black pepper; mix well.
• Place eggplant skins in a shallow baking dish and fill each with eggplant mixture. Sprinkle mozzarella cheese over each stuffed eggplant. Pour enough hot water into baking dish to reach 1/8-inch up sides of eggplant.
• Bake in the preheated oven until cheese is melted and stuffing is cooked through, about 30 minutes.

STUFFED EGGPLANT WITH CHEESE AND TOMATOES

Steps:

• Place eggplant in a large pot filled with water; bring to a boil and cook for about 10 minutes, or until tender.
• Drain eggplant and allow to cool enough to be handled.
• Preheat oven to 350F and line a baking sheet or pan with foil.
• Heat the olive oil in a medium pan over medium heat; saute the tomatoes, garlic and onion until the onion is golden (about 5 minutes).
• Cut cooled eggplant in half lengthwise and remove the flesh.
• Chop up the flesh and add it to the pan with the onion-garlic-tomato mixture.
• Stir in the cheese, salt pepper, cinnamon, parsley, and oregano and cook for 2-3 minutes, stirring constantly.
• Remove mixture from heat; place eggplant shells on baking sheet and fill with this mixture.
• Bake for 20-25 minutes or until heated through and the eggplant starts to brown.
• Remove from the oven; top with hot tomato or pasta sauce and cheese.