Eggplant Sandwiches With Fontina Cheese And Sun Dried Tomatoes Recipes

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EGGPLANT SANDWICHES



Eggplant Sandwiches image

Roasted eggplant in a French roll with feta cheese, basil and garlic mayonnaise. This was my favorite sandwich of all time, adapted from a cafe at the University of California, Irvine.

Provided by Jamie

Categories     Main Dish Recipes     Sandwich Recipes

Time 30m

Yield 2

Number Of Ingredients 8

1 small eggplant, halved and sliced
1 tablespoon olive oil, or as needed
¼ cup mayonnaise
2 cloves garlic, minced
2 (6 inch) French sandwich rolls
1 small tomato, sliced
½ cup crumbled feta cheese
¼ cup chopped fresh basil leaves

Steps:

  • Preheat your oven's broiler. Brush eggplant slices with olive oil, and place them on a baking sheet or broiling pan. Place the pan about 6 inches from the heat source. Cook under the broiler for 10 minutes, or until tender and toasted.
  • Split the French rolls lengthwise, and toast. In a cup or small bowl, stir together the mayonnaise and garlic. Spread this mixture on the toasted bread. Fill the rolls with eggplant slices, tomato, feta cheese and basil leaves.

Nutrition Facts : Calories 802.1 calories, Carbohydrate 91.3 g, Cholesterol 43.8 mg, Fat 39.5 g, Fiber 8 g, Protein 23.8 g, SaturatedFat 10.5 g, Sodium 1460.2 mg, Sugar 12 g

ROASTED EGGPLANT & SUN-DRIED TOMATO SPREAD



Roasted Eggplant & Sun-Dried Tomato Spread image

Roasting eggplant along with sun-dried tomatoes creates a very tasty, soft spread.

Provided by Deborah Mele

Categories     Antipasti - Vegetables

Time 1h30m

Number Of Ingredients 8

2 Teaspoons Capers, Drained
1/4 Cup Chopped Kalamata Olives
2 Medium, Firm Eggplants
1 (7 Ounce) Jar Sun-dried Tomatoes In Olive Oil, Drained
3 Garlic Cloves, Peeled
4 Tablespoons Tomato Paste Mixed With 1 Cup Water
Salt & Pepper
1/2 to 1 Teaspoon Red Pepper Flakes

Steps:

  • Preheat oven to 375 degrees F.
  • Cut off the stem ends of the eggplants, then cut into 1-inch cubes and place in an oven-proof covered casserole dish.
  • Place the sun-dried tomatoes, garlic, paste and water, salt, pepper, and pepper flakes into a small food processor and pulse until blended.
  • Dump the tomato mixture over the eggplant cubes and toss to coat well.
  • Roast the eggplant covered for 30 minutes, then stir well and cook another 30 minutes. Stir again and return to oven until the eggplant is very soft, about 20 minutes. (Fresher, young eggplant will take longer)
  • Let the eggplant mixture sit covered until it is room temperature.
  • Taste, then adjust the seasonings as needed.
  • Serve with slices of crusty Italian bread.

Nutrition Facts : Calories 83 calories, Carbohydrate 15 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 3 grams fat, Fiber 4 grams fiber, Protein 2 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1, Sodium 88 grams sodium, Sugar 6 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat

SHRIMP WITH SUN-DRIED TOMATOES



Shrimp With Sun-Dried Tomatoes image

Sun-dried tomatoes might scream 1980s nouveau cuisine to you, and that's a fair assessment considering their somewhat profligate use throughout the decade. Yet this dish may have you reconsidering their place in your pantry. Used sparingly, sun-dried tomatoes can impart a bold tomato-y taste that Mark Bittman argues is in some ways "better than 'real' tomato flavor." In this 20-minute sauté, the intense tang of capers and tomatoes plays beautifully off the mild sweetness of shrimp. Serve it over pasta or rice, or alone with a big hunk of good bread.

Provided by Mark Bittman

Categories     seafood, appetizer, main course

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 9

1/4 cup extra virgin olive oil
Several sprigs thyme
1 tablespoon minced garlic
1 cup sun-dried tomatoes, roughly chopped
2 tablespoons capers, drained if necessary
1/2 cup fish stock or dry white wine
16 to 24 large shrimp, peeled
Salt and pepper
Chopped fresh basil

Steps:

  • Preheat broiler; rack should be 2 to 4 inches from heat source and the heat as high as possible.
  • Put oil in a large, ovenproof skillet over medium heat and add thyme, garlic, tomatoes and capers. Cook just until mixture sizzles, then add stock or wine; raise heat and bring to a boil. Cook for about a minute, then add shrimp, turning them in sauce.
  • Put skillet under broiler and cook until shrimp are done, 3 to 5 minutes, turning once. Sprinkle with salt and pepper, garnish with basil, and serve hot or warm.

BAKED EGGPLANT SANDWICHES



Baked Eggplant Sandwiches image

Italian-inspired eggplant dish. Eggplant with provolone and sun dried tomatoes, coated and baked crispy golden. Low carb and gluten free options.

Provided by Tori Avey

Categories     Main Course

Time 1h30m

Number Of Ingredients 11

1 lb eggplant
5-6 oz provolone cheese, sliced thin
8 oz sun dried tomatoes packed in oil
1/2 cup fresh chopped flat leaf parsley, divided
3/4 cup breadcrumbs or for gluten free use 1 ½ cups almond meal ((if nut free, do not use almond meal))
3/4 cup finely grated parmesan cheese ((if using almond meal, 1 1/2 cups))
2-3 large eggs
1/4 cup extra virgin olive oil
Salt and pepper
1 1/4 cups marinara or arrabiata sauce ((optional))
Nonstick cooking oil spray or more olive oil for greasing the baking sheet

Steps:

  • Slice the eggplant into rounds slightly thinner than ¼ inch.
  • Place the rounds into a colander and sprinkle them with salt. Let the eggplant sit for about 30 minutes to draw out moisture and bitterness. Rinse the rounds and pat them dry with paper towels.
  • Place rack in the middle of your oven and preheat to 375 degrees F. Place the eggplant rounds on a flat surface, lining them up in rows with like-sized slices paired together. Tear the provolone into small pieces. Cover half of the eggplant slices with a layer of the torn provolone.
  • Drain the sun dried tomatoes of their excess oil. Place a sun dried tomato on top of each of the provolone-covered eggplant slices. Divide half of the fresh chopped parsley between the eggplant slices, sprinkling a little parsley onto the top of each sun dried tomato. Season the piled slices with salt and pepper.
  • Use the rest of the empty eggplant slices to cover the piled slices, making small eggplant sandwiches.
  • In a medium mixing bowl, mix together the breadcrumbs or almond meal and grated parmesan. If using almond meal, you will need twice as much of the breading mixture (twice the almond meal, twice the parmesan), as the almond meal tends to clump a bit during the breading process. The parmesan should be finely grated to a powdery texture; if your parmesan is shredded, pulse it in a food processor till powdery. In a small mixing bowl, beat the eggs (start with 2-you may or may not end up needing one more). Grease a nonstick baking sheet. Gather the eggplant sandwiches, two bowls, and baking sheet together.
  • Grab one sandwich at a time, grasping firmly in the center to hold it together. Dip the sandwich in the beaten eggs, making sure it is completely covered on all sides with a thin layer of egg. Let any excess egg drip back into the bowl.Immediately coat the sandwich in the breadcrumb or almond meal mixture, making sure to coat the sides and edges evenly. Place the breaded sandwich on the greased baking sheet. Repeat till all sandwiches have been dipped and breaded.
  • Drizzle the coated sandwiches lightly with the olive oil, dividing it evenly between the sandwiches.
  • Bake in preheated oven on the middle rack for 35-40 minutes, flipping once halfway through baking, till the sandwiches are golden brown. Serve them warm sprinkled with the remaining chopped parsley. Optionally, top each sandwich with 2 tbsp warm marinara or arrabiata sauce, then with parsley.

Nutrition Facts : Calories 244 kcal, Carbohydrate 16 g, Protein 10 g, Fat 16 g, SaturatedFat 5 g, Cholesterol 53 mg, Sodium 535 mg, Fiber 3 g, Sugar 3 g, ServingSize 1 serving

EGGPLANT AND SUN-DRIED TOMATO SPREAD



Eggplant and Sun-dried Tomato Spread image

Provided by Ian Knauer

Categories     Tomato     Vegetarian     Quick & Easy     Dinner     Lunch     Eggplant     Healthy     Potluck     Gourmet     Vegan     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 servings

Number Of Ingredients 8

1 head garlic
6 1/2 tablespoons extra-virgin olive oil, divided
2 1/2 pounds eggplant
1/2 cup oil-packed sun-dried tomatoes (3 ounces), chopped, plus 2 tablespoons tomato oil
1/2 cup chopped flat-leaf parsley
1/2 cup chopped basil
1 tablespoon fresh lemon juice
Accompaniment: toasted baguette slices

Steps:

  • Preheat oven to 400°F with rack in middle.
  • Cut off and discard top of garlic head to expose cloves. Brush top of head with 1/2 tablespoon olive oil. Wrap garlic in foil and roast until tender, about 45 minutes. Cool to warm, then squeeze garlic cloves from skins into a small bowl, discarding skins.
  • Meanwhile, cut eggplant into 1/2-inch pieces and toss with 1 1/2 teaspoons salt in a large colander. Let drain 30 minutes. Squeeze eggplant in a kitchen towel to remove liquid.
  • Heat 2 tablespoons olive oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then sauté one third of eggplant until browned and tender, about 6 minutes. Transfer to a bowl. Cook remaining eggplant in olive oil in same manner (in 2 batches), transferring to bowl.
  • Add 1 cup cooked eggplant to garlic and coarsely mash together. Stir into remaining eggplant with sun-dried tomatoes (without tomato oil), parsley, basil, lemon juice, and 3/4 teaspoon pepper. Season with salt and drizzle with tomato oil.
  • What to drink:
  • Artezin Mendocino Zinfandel '07 or Château de Chamirey Mercurey Rouge '07

EGGPLANT MAC AND CHEESE



Eggplant Mac and Cheese image

A flavorful, creamy blend of shell pasta, roasted eggplant, goat cheese, sun-dried tomatoes and chives.

Provided by Lynne Webb

Categories     Pasta

Time 1h30m

Number Of Ingredients 12

1 medium eggplant (about 1 lb)
8 ounces conchiglie (shell-shaped pasta)
Olive oil
Salt and freshly ground black pepper
1-3/4 cups milk
2 tablespoons butter
1 clove garlic (very finely chopped)
2 tablespoons flour
4 ounces fontina cheese (coarsely grated)
4 ounces chèvre (goat cheese, softened)
1/4 cup sun-dried tomatoes (chopped)
2 tablespoons fresh chives (chopped)

Steps:

  • Peel the eggplant, cut it into 1-inch cubes and arrange them in a single layer on a clean kitchen towel. Sprinkle with salt and set aside for 20 minutes.
  • Preheat the oven to 350°F and coat large baking sheet with nonstick spray. Blot the eggplant with paper towels and arrange the cubes in a single layer on the prepared baking sheet. Drizzle with a small amount of olive oil (1 to 2 tablespoons), season with freshly ground pepper and roast until tender and lightly browned, 15 to 20 minutes. Set aside.
  • While the eggplant roasts, bring a large pot of salted water to a boil. Add the conchiglie and cook until tender but not soft (al dente). Drain and set aside.
  • Heat the milk in the microwave or a separate saucepan until very warm, but not scalded. Set aside.
  • Heat the butter in a saucepan over medium heat. Add the garlic and cook until fragrant, 1 minute. Add the flour and mix well. Continue cooking for another 2 to 3 minutes, until the mixture is smooth and golden in color. Gradually add the warmed milk, whisking continually until well blended.
  • Continue cooking, whisking frequently, until the sauce is smooth and thick enough to coat the back of a spoon, 7 to 8 minutes. Scrape down the sides of the pan with a spatula once or twice during cooking to ensure there are no lumps in your sauce. Season to taste with salt and pepper.
  • Reduce the heat to low, add the fontina and stir until completely melted. Add the goat cheese, sun-dried tomatoes and chives. Stir until creamy and smooth, then add the macaroni and reserved eggplant. Combine well, remove from the heat and allow to stand 5 minutes. Stir again, then serve.

GRILLED EGGPLANT, TOMATO AND GOAT CHEESE



Grilled Eggplant, Tomato and Goat Cheese image

Delicious, no fuss appetizer! Elegant but sooo easy. A perfect addition to a BBQ or a fabulous Italian feast.

Provided by Bubba's Mom

Categories     Appetizers and Snacks     Cheese

Time 25m

Yield 8

Number Of Ingredients 6

1 medium eggplant, sliced into 1/4 inch rounds
2 large tomatoes, sliced
1 (11 ounce) log goat cheese
4 tablespoons olive oil
2 tablespoons balsamic vinegar
salt and pepper to taste

Steps:

  • Preheat grill for medium heat.
  • In a large bowl, coat eggplant with olive oil and balsamic vinegar. Season with salt and pepper.
  • Arrange half of the eggplant slices on a tray. Place a slice of tomato and a slice of goat cheese on each slice of eggplant. Sprinkle a little salt and pepper on the tomatoes and cheese. Top with remaining slices of eggplant, and secure each bundle with a toothpick.
  • Lightly oil the grill grate. Remove toothpicks, and arrange bundles on grate. Cook about 7 to 8 minutes, then carefully flip. Continue cooking for 6 to 7 minutes.

Nutrition Facts : Calories 226.9 calories, Carbohydrate 7.2 g, Cholesterol 30.4 mg, Fat 18.5 g, Fiber 2.9 g, Protein 9.4 g, SaturatedFat 8.9 g, Sodium 639 mg, Sugar 4.3 g

BAKED PENNE WITH EGGPLANT AND FONTINA



Baked Penne with Eggplant and Fontina image

This vegetarian pasta bake is perfect for serving a crowd.

Provided by Alanna Taylor-Tobin

Categories     Main Course

Time 1h50m

Number Of Ingredients 18

1 medium yellow onion, diced
1 tablespoon olive oil
2 large cloves garlic, minced
1/2 teaspoon dried oregano
3/4 teaspoon red pepper flakes
1/4 teaspoon salt
2 1/2 to 3 pounds tomatoes (preferably dry-farmed, romas or san marzanos)
splash red wine or water
1 1/2 to 2 pounds japanese or small globe eggplant, sliced into 3/4" rounds
2 tablespoons olive oil
1/2 teaspoon salt
12 ounces dry penne pasta
3 tablespoons chopped basil, plus some pretty leaves for garnish
3 tablespoons chopped parsley
3/4 cup pitted green olives, coarsely chopped
2/3 cup cubed fontina
2/3 cup cubed aged provolone
about 2 ounces grana padana or parmesan, for grating

Steps:

  • Halve each tomato crosswise, then squeeze or scoop out the seeds into a strainer set over a bowl to catch the juices. Dice the tomatoes. Set aside.
  • Heat the oil in a large soup pot or dutch oven over a medium flame. When it shimmers, add the onion and saute, stirring occasionally, until soft and translucent, 10-15 minutes. Add the garlic, oregano, chile flakes, and salt, and cook, stirring, until fragrant, 2 more minutes. Add the diced tomatoes and cook, stirring occasionally, until broken down and reduced to a thick sauce, about 30 minutes. You may need to reduce the flame to prevent splatters. Add splashes of wine or water if the pan looks dry before the tomatoes have broken down.
  • When the sauce is done, let it cool slightly, then pass it through a food mill to puree it smooth and remove the skins.
  • While the sauce is cooking, position a rack in the center of the oven and preheat to 400º. Toss together the eggplant, olive oil and salt, and place on an oiled baking sheet in a single layer. Bake until the eggplant is very soft and golden, 20-25 minutes, flipping the slices over when the bottoms begin to brown. Remove from the oven and reduce the temperature to 375ºWhen the eggplant is cool, cut each round into bite-sized pieces.
  • Cook the penne according to the package instructions in well-salted water until al dente. Drain well. (If you're not baking the pasta right away, rinse it in cool water, drain well, and toss with a bit of olive oil to prevent sticking.)
  • In a large bowl, toss together the penne, sauce, eggplant, basil, parsley, olives, fontina and provolone. Taste for seasoning, adding salt or pepper if you like, then spread the pasta in an oiled 2 1/2-3 quart baking dish (such as a 9x13" lasagna pan). Cover with a good layer of freshly-grated parmesan.
  • Cover the dish with a lid or foil, and bake until the pasta is hot and the cheese is melty and gooey, about 30 minutes. Serve immediately, topped with more parmesan and small basil leaves.
  • Leftovers will keep for several days, tightly covered, in the fridge. Reheat before eating.

Nutrition Facts : Calories 355 kcal, Carbohydrate 49 g, Protein 15 g, Fat 12 g, SaturatedFat 4 g, Cholesterol 17 mg, Sodium 566 mg, Fiber 10 g, Sugar 14 g, ServingSize 1 serving

EGGPLANT SANDWICHES WITH FONTINA CHEESE AND SUN-DRIED TOMATOES



Eggplant Sandwiches With Fontina Cheese And Sun-Dried Tomatoes image

Provided by Craig Claiborne And Pierre Franey

Categories     lunch, main course

Time 15m

Yield Four servings

Number Of Ingredients 12

4 rounds eggplant, each about 1-inch thick, a total weight of about 3/4 pound
Salt to taste, if desired
Freshly ground pepper to taste
4 small rounds Fontina cheese, about 2 ounces
4 bottled sun-dried tomatoes, drained and split in half
1/2 cup flour
1 egg, lightly beaten
2 tablespoons water
1 cup fine fresh bread crumbs
Oil for shallow frying
Tomato sauce (see recipe), optional
Garlic, oil and anchovy sauce (see recipe), optional

Steps:

  • If desired, trim off and discard the skin of each eggplant round. Place each round on a flat surface and hold a knife parallel to the surface. Cut each round in half, splitting each sandwichlike almost but not through to the end. Leave a small hinge at one end of each round. Sprinkle with salt and pepper.
  • Fill each sandwich with a round of Fontina cheese and top each piece of cheese with a sun-dried tomato. Close each sandwich.
  • Dip each sandwich in flour and shake off excess. Beat the egg with water and dredge each sandwich, bottom and sides, in the mixture. Dredge each sandwich, bottom and sides, in bread crumbs to coat thoroughly. Shake off excess.
  • Fill a heavy skillet with oil to a depth of about half an inch. Heat until the temperature on a fat thermometer is about 375 degrees. Add the sandwiches in one layer and cook, turning occasionally, about three minutes or until each round is golden brown and cooked through. Drain on absorbent paper towels. Serve, if desired, with tomato sauce or garlic, oil and anchovy sauce.

Nutrition Facts : @context http, Calories 442, UnsaturatedFat 11 grams, Carbohydrate 66 grams, Fat 15 grams, Fiber 19 grams, Protein 15 grams, SaturatedFat 4 grams, Sodium 1469 milligrams, Sugar 22 grams, TransFat 0 grams

EGGPLANT STEAKS WITH SUN-DRIED TOMATOES AND OLIVES



Eggplant Steaks with Sun-Dried Tomatoes and Olives image

Provided by Thomas Rau, M.D.

Categories     Cheese     Dairy     Herb     Olive     Tomato     Vegetable     Side     Broil     Vegetarian     Eggplant     Healthy     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 8

2 medium-large eggplants (about 1 pound each)
Coarse sea salt
6 tablespoons extra-virgin olive oil
1/3 cup crumbled goat cheese or sheep's milk Feta
8 sun-dried tomato halves packed in olive oil, drained, and coarsely chopped
12 pitted Kalamata olives, coarsely chopped
1/3 cup grated Pecorino Romano cheese
2 to 3 tablespoons slivered fresh basil leaves, for garnish

Steps:

  • 1. Trim the ends from the eggplants and peel off the skin. Cut each eggplant lengthwise into four or more 1/2-inch-thick slices. (Some of the slices will be smaller than others, but all should be of equal thickness.) If needed, trim a thin slice from each of the rounded sides so the pieces will lie flat on the baking sheet. Sprinkle the slices with coarse salt and layer in a colander to drain for at least 30 minutes or for up to 2 hours. Rinse the eggplant slices under cold running water and dry well with paper towels, pressing to remove as much moisture as possible.
  • 2. Preheat the broiler and position the oven rack about 4 inches from the heat. Line a large heavy baking sheet with aluminum foil. Arrange the eggplant slices on the sheet in a single layer and brush both sides with oil. Broil for 7 to 9 minutes, turning once, until the eggplant is tender and lightly browned on both sides. Leave the broiler on.
  • 3. Meanwhile, combine the goat cheese, sun-dried tomatoes, and olives in a small bowl. Toss gently to mix. Divide the mixture evenly over the broiled eggplant slices. Sprinkle the Pecorino Romano cheese evenly over each slice and return to the oven. Broil for 1 minute, or until the goat cheese has softened and the grated cheese is just beginning to brown at the edges. Watch carefully to avoid burning. Scatter basil over the top of each slice and serve at once.

GRILLED CHEESE SANDWICHES WITH SUN-DRIED TOMATO PESTO RECIPE



Grilled Cheese Sandwiches with Sun-Dried Tomato Pesto Recipe image

Grilled cheese sandwiches with a rich tomato and basil pesto sauce taste like mini pizzas with their gooey and creamy cheese filling.

Provided by Valerie Williams

Categories     Sandwich

Time 20m

Yield 4

Number Of Ingredients 15

For Sun Dried Tomato Pesto (Makes 1½ Cups):
1 jar (8.5 oz), packed in olive oil sun dried tomatoes
2 cloves garlic
½ tsp salt
¼ tsp crushed red pepper flakes
½ tsp sugar
1 cup packed fresh basil leaves
¼ cup (+ 2 tbsp) Pine nuts
⅓ cup freshly grated Parmigiano Reggiano
2 tbsp water
For Grilled Cheese Sandwich:
8 slices Italian bread
4 tbsp softened butter
8 oz or any good melting cheese, sliced or grated fontina or gruyere
½ cup sun dried tomato pesto

Steps:

  • In the bowl of a food processor fitted with the steel blade, combine the sun-dried tomatoes with their oil, garlic, salt, red pepper flakes, sugar, basil, pine nuts, Parmigiano-Reggiano and 2 tablespoons of water. Pulse, scraping down the sides as necessary, until the mixture is finely puréed.
  • Spread one side of each slice of bread with butter, then flip over and spread the pesto evenly over the other side of each slice. Heat a large nonstick or cast iron pan over medium heat. Place 4 slices of bread, butter-side-down, in the pan. Divide the cheese evenly over the bread, then top the sandwiches with the remaining bread. Cook until the first side is golden brown, a few minutes. Carefully flip the sandwiches and cook until the cheese is fully melted and the bread is golden brown, a few minutes more. Let cool slightly, then slice the sandwiches in half and serve.
  • Note: You'll have plenty of leftover sun-dried tomato pesto. It keeps well in the refrigerator for up to 4 days and can be frozen for up to 2 months. You can also try tossing the pesto with pasta; just keep in mind that the pesto is thick so you'll need to thin it with some of the pasta cooking water and a little olive oil when tossing it with the pasta.

Nutrition Facts : Carbohydrate 26.96g, Cholesterol 104.73mg, Fat 45.21g, Fiber 2.68g, Protein 24.51g, SaturatedFat 21.52g, ServingSize 4.00, Sodium 1,071.88mg, Sugar 0.00, UnsaturatedFat 10.74g

SUN-DRIED-TOMATO, SAUSAGE, AND FONTINA PIZZA RECIPE



Sun-Dried-Tomato, Sausage, and Fontina Pizza Recipe image

Grab a bite of this delectable 5-ingredient fontina pizza, topped with rich sun dried tomatoes and sweet Italian sausages, for a filling dinner meal!

Provided by Naomi Willis

Categories     Pizza

Time 35m

Yield 4

Number Of Ingredients 5

1 lb sweet Italian sausage
cup chopped, drained oil packed sun dried tomatoes
2 (12 inch), store bought pizza shells
½ lb Fontina
¼ cup grated parmesan

Steps:

  • Heat the oven to 450°F
  • In a large frying pan, cook the sausage over moderate heat, breaking it up with a fork or wooden spoon, until cooked through and just beginning to brown, about 10 minutes
  • Brush the sun-dried-tomato oil over the pizza shells
  • Spread the sausage over the pizza shells
  • Scatter the sun-dried tomatoes over the sausage, put the fontina on top, and sprinkle the Parmesan over all
  • Bake the pizzas, directly on the oven rack (for a crisper crust) or on two baking sheets, until the cheese is melted, about 10 minutes
  • Notes: Pizza Crusts: Prebaked pizza shells offer a fantastic way to make quick weeknight pizzas
  • You can even keep them in the freezer for last-minute meals
  • If the shell is still frozen, either add five minutes to the cooking time or pop the naked shell in the oven for five minutes before topping it
  • If you prefer to start with store-bought pizza dough or your own homemade pizza dough, simply prebake the crust before topping it
  • Wine Recommendation: This pizza works well with either a white or red wine, but a pinot grigio is the best choice to echo the sausage's fennel and the fontina
  • Pinot grigios have slight apple and nut flavors and enough acidity to leave the palate refreshed
  • Pinot grigios have slight apple and nut flavors and enough acidity to leave the palate refreshed

Nutrition Facts : Carbohydrate 83.56g, Cholesterol 106.11mg, Fat 35.20g, Fiber 4.32g, Protein 50.21g, SaturatedFat 17.47g, ServingSize 4.00, Sodium 2,208.65mg, Sugar 0.00, UnsaturatedFat 11.04g

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  • Heat a cast-iron grill pan over medium-low heat. (If using a regular grill pan or outdoor grill, use medium to medium-high heat as cast-iron retains heat very well.)
  • Drizzle the eggplant with some olive oil and sprinkle with salt and pepper on both sides. Place on the grill pan until grill lines form, 1 to 2 minutes; rotate each slice about one-quarter turn to get crosshatches, 1 to 2 minutes more. Flip the eggplant slices and repeat. As needed, work in batches until all of the eggplant is grilled. Let cool until able to handle and then dice the eggplant.
  • Meanwhile, mix the sun-dried tomatoes, vinegar, capers, pesto, and sugar in a large bowl. Add the diced eggplant and mix thoroughly. Taste and adjust the seasoning.


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  • In a medium saucepan, heat the olive oil over moderately low heat. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Add the tomatoes, tarragon, 3/4 teaspoon of the salt, and the sugar and simmer, stirring occasionally, for 25 minutes. Stir in 1/4 teaspoon of the pepper.
  • Meanwhile, heat the oven to 350°. In a medium bowl, combine the bread crumbs, Parmesan, and the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper.
  • Dip each slice of eggplant in the eggs and then in the bread-crumb mixture, coating well. In a large frying pan, heat about half an inch of cooking oil over moderate heat until very hot. Fry the eggplant in the hot oil, in batches, turning once, until golden and cooked through, 1 to 2 minutes per side. Drain on paper towels.
  • Arrange half of the eggplant slices in a single layer on a baking sheet. Put a slice of goat cheese on top of each and then top with the remaining eggplant slices. Bake until the cheese melts, about 10 minutes. Put the sauce on plates and top with the eggplant.


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  • Arrange eggplant slices in a single layer on a foil-lined baking sheet. Brush both sides of eggplant with 1 teaspoon oil. Cut bell pepper in half lengthwise; discard seeds and membrane. Arrange bell pepper halves, skin sides up, on baking sheet with eggplant; flatten with hand. Broil 4 minutes; turn eggplant over (do not turn bell pepper over). Broil an additional 4 minutes; remove eggplant from pan. Broil bell pepper an additional 7 minutes or until blackened. Place bell pepper in a zip-top plastic bag; seal. Let stand for 15 minutes; peel and discard skin.
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4/5
Servings 4
  • Coat the bottom of a large skillet with olive oil and heat until shimmering. Season the eggplant slices with salt and pepper and cook over moderately high heat until golden, 6 to 7 minutes per side. Top each eggplant slice with a slice of cheese and cook until the cheese begins to melt, 1 to 2 minutes. Transfer to paper towels to drain. Wipe out the skillet and add more oil. Repeat with the remaining eggplant and cheese.
  • Arrange the tomatoes and basil on the bottom halves of the focaccia and season with salt and pepper. Top with the eggplant slices and close the panini.
  • Set a large cast-iron skillet or griddle over moderately high heat. Arrange the panini in the skillet and weight them down with a smaller pan. Cook the panini until the outside is crisp and the filling is heated through, 3 minutes per side. Cut the panini in half and serve at once.


EGGPLANT SANDWICHES WITH SPINACH AND FONTINA RECIPE ...
2005-03-08 Recipes; Eggplant Sandwiches with Spinach and Fontina; Eggplant Sandwiches with Spinach and Fontina. Rating: 4 stars . 2 Ratings. 5 star values: 1 4 star values: 0 3 star values: 1 2 star values: 0 1 star values: 0 Read Reviews Add Review 2 Ratings 2 Reviews Eggplant stands in for bread in this savory and intriguing dish. Dredging the …
From myrecipes.com
4/5 (2)
Calories 236 per serving
Servings 7


SUN DRIED TOMATO SHRIMP RECIPES - ALL INFORMATION ABOUT ...
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From therecipes.info


SAVORY CAKE WITH FONTINA CHEESE, EGGPLANTS AND SUN-DRIED ...
Sep 27, 2016 - A delicious savory cake recipe with wholemeal flour, Fontina and sun-dried tomatoes. Try and add it to your appetizer ideas for a healthy and tasty menu! Sep 27, 2016 - A delicious savory cake recipe with wholemeal flour, Fontina and sun-dried tomatoes. Try and add it to your appetizer ideas for a healthy and tasty menu! Pinterest. Today. Explore. When …
From pinterest.ca


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From supercook.com


EGGPLANT SANDWICHES WITH FONTINA CHEESE AND SUN-DRIED ...
Fill each sandwich with a round of Fontina cheese and top each piece of cheese with a sun-dried tomato. Close each sandwich. Dip each sandwich in flour and shake off excess. Beat the egg with water and dredge each sandwich, bottom and sides, in the mixture. Dredge each sandwich, bottom and sides, in bread crumbs to coat thoroughly. Shake off ...
From diningandcooking.com


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PEPPERS AND EGGPLANT CLUB WITH FONTINA AND SUN-DRIED ...
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From eatyourbooks.com


GRILLED EGGPLANT WITH FONTINA, TOMATOES & BASIL | CANADIAN ...
Preheat barbecue to high heat; grease grill. Cut eggplants lengthwise into 1⁄3-inch-thick slices. Brush slices with 3 tbsp olive oil and sprinkle with bread crumbs. Place on grill; cook about 2 to 3 minutes on each side. Top with cheese and cook until melted; set aside. In a large bowl, combine tomatoes with remaining oil, basil, garlic and salt.
From canadianliving.com


EGGPLANT PARTAFOGLIO W FONTINA CHEESE, OVEN-DRIED TOMATOES ...
Slice eggplant across the equator into 1/2-inch thick rounds (you need 16 pieces all together). Place on grill (without oil) and toast until light brown and softened (about 1 minute). Remove and set aside on a cookie sheet. Sprinkle 8 rounds each 1 ounce grated fontina. Over the cheese, place 2 pieces each Oven-Dried Tomatoes. Over the tomatoes ...
From cookingindex.com


EGGPLANT, TOMATO, AND FONTINA PIZZA RECIPE - FOOD NEWS
Brush the sun-dried-tomato oil over the pizza shells. Spread the sausage over the pizza shells. Scatter the sun-dried tomatoes over the sausage, put the fontina on top, and sprinkle the Parmesan over all. Bake the pizzas, directly on the oven rack (for a crisper crust) or on two baking sheets, for about 10 minutes, until the cheese is melted.
From foodnewsnews.com


EGGPLANT SANDWICHES WITH FONTINA CHEESE AND SUN DRIED ...
Transfer to a bowl. Cook remaining eggplant in olive oil in same manner (in 2 batches), transferring to bowl. Add 1 cup cooked eggplant to garlic and coarsely mash together. Stir into remaining eggplant with sun-dried tomatoes (without tomato oil), parsley, basil, lemon juice, and 3/4 teaspoon pepper. Season with salt and drizzle with tomato oil.
From tfrecipes.com


EGGPLANT PORTAFOGLIO WITH FONTINA CHEESE, OVEN-DRIED ...
Save this Eggplant portafoglio with Fontina cheese, oven-dried tomatoes, and tomato oil recipe and more from Simple Italian Food: Recipes from My Two Villages to your own online collection at EatYourBooks.com
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CHICKEN SUN DRIED TOMATO CASSEROLE - ALL INFORMATION ABOUT ...
Creamy Sun-dried Tomato Chicken Casserole (GF) - Sparkles ... great www.sparklesintheeveryday.com. How to make the Creamy Sun-dried Tomato Chicken Casserole (GF) (see recipe below for the ingredients) In a bowl add in the potato or tapioca starch, salt, and pepper and mix Add the chicken thighs to the potato or tapioca starch mixture …
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SAVORY CAKE WITH FONTINA CHEESE, EGGPLANTS AND SUN-DRIED ...
2019-10-06 Savory Pie with Fontina Cheese, Eggplants and Sun-Dried Tomatoes A delicious savory pie recipe with wholemeal flour, Fontina and sun-dried tomatoes. Try and add it to your appetizer ideas for a healthy and tasty menu! YIELD 6 servings PREP. TIME 15 min. COOK TIME 40 min. TOTAL TIME 55 min. INGREDIENTS 1 eggplant 1 […]
From everybodylovesitalian.com


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It uses fontina, pasta, red pepper flake, parmesan, mozzarella, eggplant, sun dried tomato, olive oil, olive, tomato paste, garlic Creamy Sun-Dried Tomato Soup with Cheese Panini foodandwine.com
From supercook.com


EGGPLANT PARTAFOGLIO WITH FONTINA CHEESE AND OVEN-DRIED ...
Slice eggplant across the equator into 1/2-inch thick rounds (you need 16 pieces all together). Place on grill (without oil) and toast until light brown and softened (approximately 1 minute). Remove and set aside on a cookie sheet. Sprinkle 8 rounds each 1 oz. grated fontina. Over the cheese, place 2 pieces each Oven-Dried Tomatoes. Over the ...
From foodgeeks.com


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Fontina Grilled Cheese Recipe by Zareen Syed new www.thedailymeal.com. 2 slices fontina cheese 1 slice sharp white cheddar Directions Sandwich the slices of cheese between 2 slices of bread. Preheat a skillet, and melt 1 tablespoon butter over medium-low heat. Spread or brush the outside of the sandwich with 1 tablespoon mayo and cook until light golden brown, about …
From therecipes.info


EGGPLANT PANINI SANDWICH RECIPES | DEPORECIPE.CO
2022-03-12 Eggplant Panini Sandwich Recipes. Eggplant panini with pesto grilled eggplant panini recipe eatingwell grilled eggplant arugula and mozzarella panini recipe food com eggplant and mozzarella panini closet cooking. Eggplant Panini With Pesto Grilled Eggplant Panini Recipe Eatingwell Grilled Eggplant Arugula And Mozzarella Panini Recipe Food Com …
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