Smoky Stuffed Eggplant With Mozzarella And Feta Recipes

EGGPLANT PARMESAN WITH FRESH BASIL AND SMOKED MOZZARELLA

Steps:

• Line a plate with a paper towel; place a layer of 2 or 3 slices of eggplant onto the towel. Sprinkle eggplant with sea salt. Repeat layers of eggplant sprinkled with salt until all eggplant slices are stacked. Place 2 paper towels onto the stack and place a plate on top of the towels. Lay a heavy book or can of food onto the plate to squeeze out moisture. Allow to drip for 20 minutes to 2 hours. Rinse and pat dry.
• Beat eggs with milk in a shallow bowl. Place bread crumbs into a separate bowl. Dip eggplant slices in the egg mixture and gently press into the crumbs to coat; set aside.
• Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking dish.
• Heat olive oil in a large skillet over medium-high heat; fry eggplant slices in the hot oil in small batches until golden brown, about 1 to 2 minutes per side. Drain on paper towels.
• Pour about 1/4 cup of marinara sauce into the bottom of the prepared baking dish and arrange a layer of eggplant slices to cover the sauce. Scatter basil and a few slices of smoked mozzarella cheese over eggplant; repeat layers, ending with a layer of sauce on top. Sprinkle Parmesan cheese over the top.
• Bake in the preheated oven until heated through and the cheese has melted, about 15 minutes. Serve immediately.

GRILLED EGGPLANT WITH TOMATOES, BASIL, AND FETA

Steps:

• Generously season eggplant slices with salt. Place vertically in a colander, overlapping them. Let stand 30 minutes; rinse and pat dry.
• Preheat grill to medium-high. Liberally brush cut sides of eggplant with oil. Grill, turning once, until tender, about 4 minutes a side. Mix tomatoes, pine nuts, feta, red-pepper flakes, and oil; season with salt. Spoon over eggplant; top with basil.

STUFFED EGGPLANT PARMESAN

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Heat olive oil in a large skillet over medium high heat. Roughly chop eggplant centers, and add to pan with onion, garlic, oregano, and pepper. Cook and stir until lightly browned. Spoon mixture back into eggplant, and sprinkle each with Parmesan cheese, bread crumbs, and parsley. Place in a shallow baking dish, and cover with tomato sauce and mozzarella cheese.
• Bake in the preheated oven for 30 minutes, or until eggplant is fork-tender and cheese is bubbly. Serve immediately.

STUFFED BAKED EGGPLANT WITH SAUSAGE AND MOZZARELLA

Steps:

• Slice each eggplant in half lengthwise. With a spoon remove the flesh from the center of the eggplant halves, leaving a ¼ inch rim around each. Reserve 100 g of the scooped out flesh. Place the scooped out aubergine halves on a large baking sheet lined with silicone or parchment paper. Set aside.
• In a food processor chop 100 g of the scooped out eggplant flesh and set aside.
• Sauté onion and garlic, stirring occasionally, for 3-4 minutes in 1 tablespoon olive oil. Add the sausage and sauté for 5 minutes over medium heat until thoroughly browned.
• Add the chopped eggplant flesh and continue to sauté for 5 minutes until the eggplant pieces are soft. Remove from the heat.
• Add the tomato puree and spices, stir and combine.
• Stuff evenly the scooped out eggplant halves with the sausage mixture. Sprinkle with 1 tablespoon of olive oil and bake in the oven at 200°C for about 30 minutes.
• Take out of the oven and top each eggplant with mozzarella slices. Return to the oven and bake for 10 minutes until the cheese has melted.
• Serve hot or at room temperature with few tablespoons of tomato sauce.
• *For the tomato sauce, briefly sauté garlic in olive oil. Add tomato paste, and stir.
• Stir in water, red wine, sugar (if needed) and dried basil.