Fried Eggplant And 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.

EASY FRIED EGGPLANT

Steps:

• Heat oil in a large skillet over medium-high heat. Dip eggplant slices in egg, then in crumbs, and place in hot oil. Fry 2 to 3 minutes on each side, or until golden brown. Drain on paper towels.

THE BEST FRIED-EGGPLANT SANDWICH

Steps:

• Line a large, rimmed sheet pan with paper towels. Trim stem end from eggplants, then peel and discard skin. Using a knife or a mandoline, slice the eggplant lengthwise into 3/16-inch-thick slabs. Arrange eggplant in a single layer on a baking sheet. Sprinkle both sides of eggplant with salt. Let stand for approximately 10 to 15 minutes. Pat eggplant dry with paper towels, and stack on a plate.
• Discard the wet paper towels, and replace them in the sheet pan with more, then place a wire rack on top. In a large, deep skillet, heat the oil over medium-high heat until it is shimmery. Working in batches, fry the eggplant slabs until just tender, approximately 30 to 40 seconds per side. Transfer fried eggplant to rack to drain. Remove skillet from heat.
• In a large bowl, whisk together eggs and grated Parmesan. Return the skillet to the stove over medium-high heat until the oil is hot again.
• Working in batches, dip drained eggplant into egg batter, then fry in oil until puffed, lightly golden and cooked through, approximately 2 to 4 minutes per batch. Transfer fried eggplant to rack to drain. You can cook the eggplant in advance of assembling sandwiches. Covered, it will keep in the refrigerator for a few days, though the eggplant is best at room temperature.
• Assemble sandwiches. Cut the hero rolls open, then spread each one with mayonnaise. Layer the slices of eggplant onto the bread in equal portions, and top with equal portions of the mozzarella and the sliced roast beef. Add slices of hot cherry peppers to taste, fold the sandwich together and serve.

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.

EASY FRIED EGGPLANT AND MOZZARELLA

Steps:

• Place eggplant slices in a large bowl, cover with water and sprinkle with 1 teaspoon salt. Let soak for 1 hour. Drain and pat dry with paper towels.
• Place beaten eggs in one bowl and breadcrumbs in another.
• Heat oil over medium high heat; enough to cover the bottom of the pan.
• Sandwich 1 slice of mozzarella cheese between two slices of eggplant.
• Dip eggplant slices in egg then in breadcrumbs.
• Place eggplant in hot oil.
• Fry 2-3 minutes on each side until golden brown.
• Drain on paper towels.

EGGPLANT PARMESAN I

Steps:

• Sprinkle both sides of the eggplant slices with salt. Place slices in a colander, and place a dish underneath the colander to capture liquid that will sweat out of the eggplant. Allow to sit for 30 minutes.
• Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, mix the ricotta, mozzarella cheese and 1/4 cup Parmesan cheese. Mix in egg and basil.
• Rinse the eggplant in cold water until all salt is removed. In a large skillet, heat 4 tablespoons olive oil over medium heat. Place one layer of eggplant in the pan, brown each side. Repeat with remaining eggplant slices, using additional oil if necessary.
• In a 9x13 inch baking dish, evenly spread 1 1/2 cups of spaghetti sauce. Arrange a single layer of eggplant slices on top of the sauce. Top the eggplant with 1/2 of the cheese mixture. Repeat layering process until all the eggplant and cheese mixture is used. Pour remaining sauce on top of layers, and sprinkle with remaining Parmesan cheese.
• Bake 30 to 45 minutes in the preheated oven, until sauce is bubbly.

PAN-FRIED EGGPLANT WITH BUFFALO MOZZARELLA, WHITE ANCHOVIES, AND RAISIN-PINENUT RELISH

Steps:

• Distribute the eggplant on a sheet pan in one layer and generously salt on both sides. Lay another sheet pan on top of the eggplant and place a heavy object on top to add pressure. Set aside for 1 hour. Remove the weight and transfer the eggplant to paper towels and pat dry.
• Add the oil to a large hot skillet, making sure to cover the entire bottom of the pan with about 1/8 inch of oil. Add the eggplant just before the oil starts to smoke-it should sizzle as the eggplant is dropped in and the eggplant should brown pretty quickly. Once the eggplant is golden on both sides, about 3 to 5 minutes, remove from the oil and transfer to paper towels. Allow the eggplant to come to room temperature or to cool completely.
• Grill the bread slices on one side only. Rub the grilled side of 4 of the slices with the garlic. Top with the eggplant, followed by the mozzarella, the anchovies, and the relish. Top with the remaining 4 slices, cut into halves, and serve.