Yield 4 servings Number Of Ingredients 16 Steps:
Cut each eggplant in half. Once halved, carefully hollow out each eggplant by slicing the interior flesh of the eggplant into medium-sized cubes. Once cubed, use a spoon to gently remove each cube - then use the spoon to hollow out the remainder of the eggplant. (Tip: Ensure you hollow out the interior of each eggplant, without slicing off the top or bottom of the eggplant itself. You essentially want to make a boat out of your eggplant). Place the removed flesh of the eggplant into a food processor. Then, add each ingredient into the food processor with the removed eggplant flesh. Process all ingredients into a stuffing consistency, which generally requires about 5-8 medium/long pulses (make sure you still have texture: don’t process into a paste). Add 2 tbsp extra-virgin olive oil to a cast-iron skillet or frying span. Heat on medium and add the stuffing from the food processor to the pan. Spoon the stuffing you’ve made in the food processor into the frying pan and saute on a medium-low flame for approximately 8-10 minutes. Once this is done cooking, allow to cool for 10 minutes. Place your hollowed out eggplant onto a baking sheet that has been lightly greased with extra virgin olive oil. Brush the eggplant with olive oil and season with salt and pepper. Once seasoned, spoon the finished stuffing into each eggplant, until full but not overflowing. Top each eggplant with shredded mozzarella and 2 tbsp of marinara sauce. Next, add 2 heaping tablespoons of chicken stock and 2 heaping tbsp of Pinot Grigio to the base of the pan, underneath each eggplant. Place into a 425 °F for 25-30 Minutes or until the eggplants have cooked down and develop a well-roasted skin. When nearly finished, place the eggplants under a low broiler for 10 minutes, until golden-brown and bubbly. Garnish with a little more fresh basil, parsley and grated Parmesan cheese and serve. Enjoy!
Time 40m Yield 8 serving(s) Number Of Ingredients 19 Steps:
Wash and slice the eggplant. Sprinkle well with some salt in a strainer and let sit for 30 minutes. Rinse salt off well, and pat dry on towelling. Heat the first amount of oil in a fry pan and saute each slice of eggplant just until golden with brown colourings. Arrange eggplant in the bottom of a 9 x 13 baking pan. Hint: sometimes I brush oil on my eggplant and place on a cookie sheet, and bake in the oven turning once to brown each side, maybe a total of 12 minutes, instead of the frying. Also with the pan frying you might have to add more oil, as the eggplant will absorb the oil. (or use peanut oil which does not get too absorbed into vegie.). After layering into your baking dish set oven to 350 degrees F. Heat the second tablespoon on olive oil in a skillet and saute onion, peppers, and celery for 5 minutes. Add the tomatoes and cook two minutes. Add the paste, and water and spices. Cook until thickened. Pour over the eggplant evenly. Sprinkle with the romano cheese. Sprinkle with the cheddar cheese. Sprinkle with the black pepper freshly ground. Bake in the oven until cheese is melted and browned and all is heated thru. approximately 15 to 20 minutes. As you can tell from this recipe each item is already cooked to your preference before going into the oven for final 15 minutes. So the thickness of the sauce and doness of the eggplant is already almost to its peak. Alternative topping. 3 whole eggs, a quarter cup of cheese grated and 1 cup bread crumbs, make a paste and smear over the top evenly (like a pie crust) then place in oven to bake the 20 minutes.
Time 50m Yield 4-6 serving(s) Number Of Ingredients 8 Steps:
Boil eggplants until soft. Saute onion, chopped shrimp, and celery in butter or oil; combine with eggplant. Put in baking pan and sprinkle with bread crumbs or cracker crumbs. Bake approximately 30 minutes at 350°F.
Time 1h Yield 4 serving(s) Number Of Ingredients 13 Steps:
Preheat oven to 375 degrees F. Heat the butter and olive oil together in large skillet. Add the onion, celery, and garlic and saute over low heat until the onion is translucent. Add the diced bell pepper and continue to saute until the onion is golden. In the meantime, stem the eggplants and cut them in half lengthwise. With a sharp knife, score each half several times lengthwise and across, carefully removing the pulp. Leave a sturdy shell of about 1/4" all around. Chop the eggplant pulp and add it to the skillet mixture along with all the remaining ingredients except the bread crumbs. Add a bit of water, just enough to keep the mixture moist. Simmer, covered, over low heat until the eggplant is tender, stirring occasionally. Stir in the bread crumbs. Set the eggplant shells in an oiled shallow baking dish, which should be of a size that they can be securely propped up against each other. Stuff the eggplant shells with the sauteed mixture, then drizzle them with 2 tablespoons of melted butter apiece. Bake at 375 degrees F for 30-40 minutes, or until the shells are tender but not collapsed. Serve with a bit of grated Parmesan for garnish. Note: if you do not like green bell pepper, you might want to try substituting with orange, yellow, or red bell pepper.
Time 1h20m Yield 6 serving(s) Number Of Ingredients 16 Steps:
Set oven to 350°F. Spray three baking sheets, and one 13 x 9-inch baking dish with non stick cooking spray. Place flour in a shallow dish. In another dish place the slightly beaten eggs. In another dish mix together breadcrumbs with 1 cup Parmesan cheese (you should have three separate dishes). Season eggplant slices with salt and pepper. Coat each slice with flour, then in eggs, then in the breadcrumb mixture. Arrange the eggplant slices in a single layer on baking sheets. Bake the eggplant slices in three batches until the coating is golden, about 30 minutes (turning after 15 minutes) cool on the sheets. In a bowl combine ricotta cheese, 2 cups grated mozzarella cheese, 1-1/4 cups Parmesan cheese, 1 egg yolk and 1 teaspoon dried basil; mix well to combine then season with salt and black pepper to taste (if you are a garlic-lover then you may add in 1/2 teaspoon garlic powder if desired). Spread about 3-4 tablespoons ricotta filling evenly on the eggplant slices. Starting at the short end, roll up the slices with the filling inside. Arrange the eggplant slices seam-side down into prepared baking dish. At this point you can cover and refrigerate the eggplant slices for up to 24 hours. Set oven to 350°F. Spoon the tomato sauce over the rolled slices, and sprinkle with about 1 cup grated Parmesan cheese. Bake uncovered until the rolls are heated through and the mozzarella cheese inside the eggplant rolls melts (about 20-22 minutes).
Time 1h30m Yield 30 rolls, 15 serving(s) Number Of Ingredients 19 Steps:
Saute garlic in 1 Tbls. of oil in large saucepan until golden brown, about 4 minutes. (Do Not Burn). Working in batches, combine crushed tomatoes, tomato sauce, salt, pepper, basil, oregano, and parsley in blender. Whirl until smooth. Pour into saucepan. Add bay leaf. Bring to boiling. Lower heat; simmer, partially covered, 30 minutes. Reserve. Combine crumbs and flour in large shallow pan. Beat eggs and milk in large bowl. Peel eggplants; cut lengthwise into 1/8-inch-thick slices. Dip into egg mixture; dredge with flour mixture, shaking off excess. Set on wax paper. Working in batches and using about 3 Tbls. of oil per batch, saute eggplant in large skillet until golden, 1 minute per side. Drain on paper toweling. Combine ricotta, mozzarella, parmesan and parsley in bowl; mix well. Spread 2 to 3 Tbls. on one side of each slice of eggplant. Roll up jelly-roll fashion. Spread 1 cup tomato sauce over bottom of each of two 11 3/4"x7 1/2"x1 3/4" baking dishes. Arrange rolls seam-side down in single layer in dishes. Spoon sauce over rolls; save remaining sauce to pass. Bake, covered in preheated 450 degree oven for 30 minutes or until sauce is bubbly. Garnish with chopped parsley, if you wish. To make ahead: Prepare rolls early in day; bake just before serving. Or freeze. Defrost in refrigerator overnight; bake as above. NOTE: I ALWAYS DOUBLE THE SAUCE RECIPE BECAUSE WE LIKE ALOT OF SAUCE. IT’S UP TO YOU!
Time 50m Number Of Ingredients 9 Steps:
Heat oven to 220C/200C fan/gas 7. Slice the aubergines in half lengthways, leaving the stem intact. Using a small knife, cut a border inside each aubergine about ½-1cm thick. Using a teaspoon, scoop out the aubergine flesh, so that you have 4 shells. Brush these with a little of the oil, season and place in a baking dish. Cover with foil and bake for 20 mins. Chop the flesh and place to one side. Meanwhile, add the remaining oil to a non-stick frying pan. Tip in the onion and cook until soft. Add the chopped aubergine flesh and cook through. Tip in the garlic and tomatoes and cook for 3 mins more. Stir in olives, basil, mozzarella and seasoning. When the aubergine shells are tender, remove from the oven and reduce heat to 200C/180C fan/gas 6. Pile stuffing into shells, sprinkle with breadcrumbs and drizzle with a little more oil. Bake for 15-20 mins, until the cheese is gooey and the breadcrumbs are golden. Serve with a green salad.
Yield 4 servings Number Of Ingredients 25 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!
