EGGPLANT GRATIN
Steps:
- Preheat the oven to 400 degrees F.
- Heat about 1/8-inch of olive oil in a very large frying pan over medium heat. When the oil is almost smoking, add several slices of eggplant and cook, turning once, until they are evenly browned on both sides and cooked through, about 5 minutes. Be careful, it splatters! Transfer the cooked eggplant slices to paper towels to drain. Add more oil, heat, and add more eggplant until all the slices are cooked.
- Meanwhile, in a small bowl, mix together the ricotta, egg, half-and-half, 1/4 cup of the Parmesan, 1/8 teaspoon salt, and 1/8 teaspoon pepper.
- In each of 2 individual gratin dishes, place a layer of eggplant slices, then sprinkle with Parmesan, salt and pepper and spoon 1/2 of the marinara sauce. Next, add a second layer of eggplant, more salt and pepper, half the ricotta mixture, and finally 1 tablespoon of grated Parmesan on top.
- Place the gratins on a baking sheet and bake for 25 to 30 minutes or until the custard sets and the top is browned. Serve warm.
COOL ZITI WITH EGGPLANT AND TOMATOES
You don't find pasta salads in Italy, but in very hot weather, room temperature or cooled-down pasta with vegetables can be quite delicious, prepared in advance for a casual picnic or supper. Here, the quantity of juicy ripe tomato and eggplant makes this pasta dish more like a vegetable salad.
Provided by David Tanis
Categories dinner, pastas, main course
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Heat broiler. Put tomato wedges in a shallow baking dish in one layer. Drizzle with 3 tablespoons olive oil and season generously with salt and pepper. Broil tomatoes about 2 inches from heat until softened and lightly charred, 10 to 15 minutes. Set aside until cool, and then add garlic, peperoncino and capers. Stir gently to distribute.
- Slice eggplant into long strips about 1/4-inch thick. Paint both sides of eggplant strips with olive oil and season with salt and pepper. Cook eggplant strips on a stovetop grill, in a cast-iron pan or over hot coals, about two minutes per side. Cut into 1-inch pieces. Set aside.
- Boil the pasta in abundantly salted water until al dente, then drain and rinse briefly. Blot dry and put in a wide serving bowl. Add tomato mixture and eggplant. Toss gently to distribute. Taste for salt and hot pepper and adjust.
- Crumble cheese over top. Drizzle with a little more oil and garnish with torn basil leaves.
Nutrition Facts : @context http, Calories 344, UnsaturatedFat 5 grams, Carbohydrate 54 grams, Fat 9 grams, Fiber 6 grams, Protein 12 grams, SaturatedFat 4 grams, Sodium 720 milligrams, Sugar 8 grams
ZITI, EGGPLANT AND FONTINA GRATIN
Eggplant is sauteed in olive oil and cooking spray until its creamy soft and then tossed with pasta and cheese. A quick trip under the broiler browns the top & melts the cheese. "A dolcetto wine is delightfully dry and will make an ideal partner for this dish." Whether or not to salt and drain eggplant before cooking remains a matter of dispute, as well as whether we should peel or not peel the eggplant. As for me, I like the skin on and I like to salt and drain before cooking - when it is done this way it absorbs less oil during frying, as well as getting rid of the bitter flavor. F&W Magazine Don't forget - I didn't account for the draining time = 20-25 min. :) Originally posted on 07/17/2008 - Update: 11/08/2008 have decreased the amount of pasta and increased the heat! Hope you like it & enjoy! ;)
Provided by Manami
Categories Penne
Time 50m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- *Before sauteeing the eggplant dice it and salt it and then let it drain. (It can be done in colander or on paper towels).This is to get rid of the bitter flavor!
- In a large nonstick frying pan, heat 4 tablespoons of the oil & a couple of pinches of red pepper flakes, over moderately high heat.
- Add the eggplant and 3/4 teaspoon of the salt and cook, stirring frequently, until the eggplant is soft, 10 to 15 minutes.
- Stir in the garlic, parsley, and 1/4 teaspoon of the pepper and cook 3 minutes longer.
- Heat the broiler. In a large pot of boiling, salted water, cook the pasta until just done, about 10 to 15 minutes; then drain.
- Toss the pasta with the eggplant, the remaining 3 tablespoons oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
- Add the cheese and toss again.
- Transfer the pasta to a shallow baking dish or gratin dish.
- Broil until the cheese melts and starts to brown, 2 to 3 minutes.
Nutrition Facts : Calories 784.2, Fat 42.9, SaturatedFat 14.5, Cholesterol 66, Sodium 1191.2, Carbohydrate 73.4, Fiber 7.6, Sugar 5.7, Protein 27.3
EGGPLANT-ZITI PARMESAN
I come from a big Italian family, my mom made this all the time. Very delicious and very hardy. A great anytime meal. The secret to good eggplant is to peel and drain it, so it's not soggy. Serve with crusty italian bread, and a tossed salad, and you have a hearty meal. It seems like a lot of work but it's not. I hope you enjoy your meal.
Provided by MOMMULL1214
Categories World Cuisine Recipes European Italian
Time 8h45m
Yield 8
Number Of Ingredients 8
Steps:
- Place the eggplant slices in a bowl, and sprinkle with salt. Let drain over a bowl in the refrigerator for at least an hour. I like to do this overnight.
- Preheat the oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add ziti pasta, and cook for about 6 minutes, or until almost tender. It will cook the rest of the way in the oven. Drain. Mix together the ricotta cheese and eggs in a small bowl. Stir in half of the mozzarella cheese and Pecorino Romano cheese.
- Spread a thin layer of sauce in the bottom of a 9x13 inch baking dish. Arrange layers of eggplant, cheese, ziti pasta, and more sauce all the way to the top of the pan. Top with remaining mozzarella cheese.
- Bake for 45 minutes in the preheated oven, until heated through and cheese is lightly browned.
Nutrition Facts : Calories 570.4 calories, Carbohydrate 63.5 g, Cholesterol 108.9 mg, Fat 19.9 g, Fiber 6.5 g, Protein 33.5 g, SaturatedFat 10.8 g, Sodium 902.5 mg, Sugar 12.1 g
ZITI AL MULIGNAN (BAKED PASTA WITH EGGPLANT)
This is a good way to get kids to eat eggplant. It doesn't have to be eggplant, either. I have made it with artichokes, and with capsicums (bell peppers) of different colours.
Provided by Zaphod Beeblebrox
Categories One Dish Meal
Time 1h30m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 190°C (375°F).
- In a large pot, boil the water.
- When it boils, add the salt and pasta.
- Stir for thirty seconds.
- Boil the pasta for eight minutes and drain.
- Cut the eggplant into 1 cm cubes.
- In a large bowl, using your hands, toss with the olive oil, garlic, and parmigiano cheese.
- Add salt, pepper, and oregano and toss.
- Grate the mozzarella.
- Toss 2/3 of the mozzarella cheese with the eggplant mixture.
- Reserve the other third.
- Using a spoon, flick bits of the ricotta into the bowl.
- Toss gently with your hands, using a folding technique- start at the bottom and fold it over the top so you don't spread the ricotta too much.
- Oil a 23 cm (9 in) square pan.
- When the pasta is cool enough to handle, add it to the bowl and toss quickly.
- Spread the mixture in the baking pan.
- Cover with the tomato sauce.
- Bang the pan on the counter a few times to get everything to settle and the air bubbles out.
- Cover with the remaining mozzarella.
- Cover LOOSELY with a"tent" of tin foil- do not let the foil touch the food!
- Bake for 35 minutes.
- Remove the tin foil and bake for 10 minutes more.
- Rest for 5 to 10 minutes before serving.
Nutrition Facts : Calories 1163, Fat 53.2, SaturatedFat 28.2, Cholesterol 162.5, Sodium 951.7, Carbohydrate 110.7, Fiber 9, Sugar 8.9, Protein 60.2
ZITI AND EGGPLANT
Eggplant pieces absorb the flavors to create a delicious tomato sauce served over ziti, complemented by cheese pita bread. You may easily coordinate the three parts of the recipe (pasta, sauce, pita) to finish at the same time. This recipe works great as just a pasta dish if you want to make the pitas separately! If you want, you can saute some garlic and onions before you throw the eggplant chunks into the skillet.
Provided by toezar
Categories Fruits and Vegetables Vegetables Eggplant
Time 1h15m
Yield 6
Number Of Ingredients 13
Steps:
- Heat the olive oil in a skillet over medium heat, and cook the eggplant about 10 minutes. Stir in the tomatoes, basil, pepper, and sugar. Simmer, stirring occasionally, 45 minutes. Mix the roasted red peppers into the skillet with the eggplant mixture. Continue cooking until eggplant is the consistency of the rest of the sauce.
- Bring a large pot of lightly salted water to a boil. Place ziti pasta in the pot, cook 9 to 11 minutes, until al dente, and drain. Serve the eggplant and tomato sauce over the cooked ziti.
- Preheat oven to 375 degrees F (190 degrees C). Open pitas and evenly spread insides with butter. Sprinkle with Parmesan cheese and season with paprika, salt and pepper. I like to make a light sprinkling of paprika across each piece. Heat pitas in the preheated oven until golden brown, about 6 minutes. Use to scoop up eggplant sauce, or eat separately.
Nutrition Facts : Calories 544.5 calories, Carbohydrate 91.9 g, Cholesterol 13.1 mg, Fat 12.1 g, Fiber 9.5 g, Protein 18.4 g, SaturatedFat 4.1 g, Sodium 534.1 mg, Sugar 5.1 g
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- In a large nonstick frying pan, heat 4 tablespoons of the oil over moderately high heat. Add the eggplant and 3/4 teaspoon of the salt and cook, stirring frequently, until the eggplant is soft, 10 to 15 minutes. Stir in the garlic, parsley, and 1/4 teaspoon of the pepper and cook 3 minutes longer.
- Heat the broiler. In a large pot of boiling, salted water, cook the pasta until just done, about 10 to 15 minutes. Drain.
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- In a large nonstick frying pan, heat 4 tablespoons of the oil over moderately high heat. Add the eggplant and 3/4 teaspoon of the salt and cook, stirring frequently, until the eggplant is soft, 10 to 15 minutes. Stir in the garlic, parsley, and 1/4 teaspoon of the pepper and cook 3 minutes longer.
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- Eggplant Controversies: *Cooks in Italy, as everywhere, disagree about whether or not eggplant should be peeled. It seems to be a matter of personal preference, but keep in mind that an eggplant that is overgrown or has been stored for a long time will have a tough skin that will not soften during cooking. It's often a good idea to peel it.: *Whether or not to salt and drain eggplant before cooking remains a matter of dispute, too. Some say you should salt slices heavily and drain them on paper towels for an hour to rid the eggplant of any bitterness; others feel it's an unnecessary step. What is indisputably true is that eggplant that has been salted and drained will absorb less oil during frying than eggplant that has not.
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