Tag Archives: eggplant

Melanzane al Ripieno ~ Stuffed Eggplant

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Yummy and healthy – that’s the perfect combination for a delicious dinner which can be prepared ahead and thrown into the oven when you come home from work!

 

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Melanzane al Ripieno (serves 4)

2 medium sized eggplants, sliced lengthwise

4 small zucchini – chopped

2 sausages – remove the case on one of them and chop it up.  Slice up the other one into thin slices

100 g shredded mozzarella cheese (reserve some for the end)

50 g sliced bread

50 g grated parmesan cheese

50 g grated pecorino

100 ml milk

1 red onion, finely chopped

6 basil leaves

olive oil

broth

salt & pepper

Trim the eggplants, wash them, slice them, and then hollow out the inside leaving the shell and saving the pulp(making a sort of “boat” which will hold the filling).

Cut the pulp into small pieces and set aside.

Salt the inside of the eggplant boats and turn them upside down on a paper towel until they release their water.  Dry the inside of these boats and set aside, awaiting the filling.

Mix the chopped eggplant pulp, zucchini and chopped sausage. 

Soak the bread in the milk and then squeeze it to remove as much milk as possible.  Chop this bread finely and set aside.

Saute the chopped onion in some olive oil.  Add the eggplant/zucchini combo.  Add some chopped basil and some broth.  Cook slowly for about 15 minutes until the vegetables and sausage are cooked and the broth has been absorbed.  Season with salt and pepper. 

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Transfer this to a bowl and add the chopped bread and the cheeses.  Mix it all up (I use my hands as it’s more efficient for me!). 

Brush some olive oil inside the eggplant boats and puncture them with a toothpick.  Fill the boats with the filling.  Add a couple of sliced sausages to each half and sprinkle with some of the shredded mozzarella cheese.

Place them on an oiled oven proof dish, cover with aluminum foil, and bake them at 375 degrees F for about 50 minutes.  Remove the aluminum foil and bake them for a bit more until they are browned and the cheese is melted. 

Enjoy!  Let me know if you try this and how you liked it 🙂

Pizza? Parmigiana? What to Call It….

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I have created a similar version to this and called it Eggplant Parmigiana countless times.  Breaded eggplant, marinara sauce and cheese baked in the oven until the cheese melts and becomes a bit golden – that was the perfect parmigiana!  But this time, I added some toppings…and so, it was transformed into a pizza!  No toppings = parmigiana; toppings = pizza!

Eggplant Pizza

1 eggplant, sliced into rings

1 to 2 beaten eggs, with a bit of salt and pepper added

Breadcrumbs

Marinara Sauce (I used my “Ugly” tomato sauce)

Shredded Cheese, like mozzarella

Pizza toppings:  prosciutto, mushrooms, peppers, salami, whatever you like!

Take the eggplant slices and coat them first in the beaten egg, and then lightly in the breadcrumbs.  Shake off any excess breadcrumbs.

In a hot pan with sufficient olive oil to coat the bottom, brown the eggplant slices so that they are golden.  Once each slice has browned, blot them on some paper towels to remove any excess oil.

Place the eggplant slices on a cookie sheet.  Cover each slice with some marinara sauce and some shredded cheese.

At this point, you can get creative and put whichever other topping you’d like, as if you were topping a pizza!

Bake the pizza’s in a 425 degree oven until the cheese melts and turns golden.

Enjoy your individual pizzas!

Eggplant Parmigiana….Voila`!!

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I have been craving this dish for some time now and finally decided to make it!  It takes a little bit of time, therefore I had to wait for a quiet weekend day to prepare it!  Today was the perfect opportunity.  I started by putting on some music! This always makes it all the much more enjoyable 🙂

I began by peeling 2 large eggplants and then slicing them into 1/8″ thick pieces. 

I placed all the slices into a colander and sprinkled them with salt.  I let them sit in the colander for about 45 minutes, after which I rinsed and dried them all.

I coated each slice with some flour, dipped them into a beaten egg, and then patted some dried bread crumbs onto each slice.

Working with a bit at a time, I fried each one up in some hot olive oil until they were golden brown. 

With each batch that I removed, I blotted the excess oil with a paper towel.

Once all the eggplants had been fried, it was time to assemble the parmigiana!

I started by placing a small amount of prepared marinara sauce on the bottom of a baking dish.  I used the same marinara sauce that I made a while back from all the “ugly” tomatoes  from the farmers market.

I then began layering the eggplant slices, more marinara sauce, and grated mozzarella and pecorino cheese until I had made 2 layers.  I finished it off with marinara sauce and cheese.

It then went into a 350 degree oven until the cheese melted and it was HOT! 

It turned out so good – I LOVE eggplant parmigiana.

And, as an extra treat, I found a great use for those few left over fried eggplant slices that wouldn’t fit in the dish!  I dipped each one into some left over marinara sauce and had an instant appetizer!  Yummy!