Asian Eggplant With Mozzarella Cheese Recipes

EGGPLANT AND MOZZARELLA MELT

Steps:

• Preheat oven to 475 degrees. In a shallow bowl, lightly beat eggs with 1 teaspoon salt and 1/4 teaspoon pepper. Spread breadcrumbs in a pie plate or shallow bowl.
• Oil a rimmed baking sheet. Dip eggplant rounds in egg, then dredge in breadcrumbs, turning to coat completely; transfer to prepared baking sheet. Bake (without turning) until golden and tender, 15 to 20 minutes.
• Meanwhile, split bread lengthwise, and place cut side up on another baking sheet; press gently in centers to create a well. Layer both halves with tomato sauce, eggplant, and cheese. Bake until cheese is browned in spots, 6 to 8 minutes.

GRILLED EGGPLANT WITH MOZZARELLA CHEESE

Steps:

• Cut the stems off the eggplants. Slice each eggplant lengthwise into four even pieces. Rub some of the olive oil over the slices and season well with salt and pepper.
• Lay tomato slices over six of the eggplant slices. Place basil leaves over the tomatoes. Lay mozzarella slices over the basil leaves. Coat with remaining olive oil and make sandwiches with the remaining eggplant slices. Wrap well in heavy-duty aluminum foil.
• Place the eggplants over the grill and cook for about 30 minutes, turning occasionally, or until the eggplants are cooked thoroughly and the cheese is melted.

ASIAN EGGPLANT WITH MOZZARELLA CHEESE

Steps:

• 1. Preheat the oven to 375 degrees. Have a large cookie sheet ready. 2. Peel the eggplant skin leaving a 1 inch strip of skin between each peel. Cut the eggplant into 1/2" round slices. On a paper towel line the slices in a single layer and top with another layer of paper towel. Press the paper towel into the eggplant to remove any excess moisture and bitterness. Let sit for 15 minutes on the paper towel. 3. In a large bowl beat the eggs. 4. In another large bowl combine all the ingredients for the coating with a fork. 5. Dip each dried eggplant slice first into the egg and then coat with the blended panko crumbs. Use your fingers to press the crumbs into the eggplant for a nice crispy crust. Set the coated eggplant on one side of the cookie sheet ready to fry. 6. Heat a 12 inch fry pan with the canola oil on high heat. Add the coated eggplant in ONE layer, not overcrowding. Lower the heat to medium and fry each side until golden brown. Place in a single layer on the same cookie sheet used above (just use the other side of the pan). 7. Immediately salt the fried eggplant on the cookie sheet after frying. TOP with the chopped mozzarella cheese. 8. Bake for 15 minutes JUST until the cheese melts. Serve hot or at room temperature

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.