Eggplant Aubergine Prosciutto And Mozzarella Recipes

BAKED EGGPLANT WITH RICOTTA, MOZZARELLA AND ANCHOVY

Steps:

• Heat oven to 375 degrees. Generously oil a 9- by 13-inch baking dish. Season eggplant slices on both sides with salt and pepper. Arrange half the eggplant slices in one layer on bottom of dish, overlapping slices slightly. Drizzle or paint eggplant generously with olive oil. Sprinkle with crushed red pepper to taste and scatter onion slices evenly over surface.
• With a small spoon, distribute the ricotta in little blobs evenly over surface, then arrange half the smoked mozzarella over the ricotta. Sprinkle with 1 cup grated provolone.
• Make another layer of overlapping slices with remaining seasoned eggplant. Drizzle or paint eggplant generously with olive oil. Top surface evenly with remaining smoked mozzarella and provolone, then sprinkle with Parmesan and pecorino. Arrange anchovy fillets over top and sprinkle with bread crumbs.
• Bake uncovered for 45 minutes to 1 hour, until eggplant is quite tender when pierced with a fork and top is crisp and golden. (If top seems to be browning too quickly, tent with foil and reduce heat to 350 degrees.) Remove from oven, dust with oregano and let rest at least 20 minutes before cutting into squares. The dish is best served at room temperature, not piping hot.

EGGPLANT (AUBERGINE) , PROSCIUTTO, AND MOZZARELLA

Steps:

• Grill the bell peppers over Direct Medium heat until they are blackened and blistered all over, 12 to 15 minutes, turning occasionally.
• Place the peppers in a medium bowl and cover with plastic to trap the steam.
• Set aside for at least 10 minutes, then peel the skin and discard the stems and seeds.
• Place the peppers in a food processor with 1 tablespoon oil, and the salt and pepper.
• Process until smooth, scraping down the sides as needed.
• Cut each eggplant crosswise into 8 slices, each about 1/2 inch thick.
• Lightly brush or spray both sides with oil.
• Grill over Direct Medium heat until the underside is well marked, 3 to 4 minutes.
• Transfer half of the slices to a tray, with the grilled sides facing up.
• Turn the remaining slices over and grill until well marked on both sides, 3 to 4 minutes more.
• Place a tablespoon of the red pepper mixture in the center of the grilled side of each eggplant slice on the tray.
• Place a slice of prosciutto (folded to fit), a slice of the mozzarella, and a basil leaf on top of the red pepper mixture.
• Top each "sandwich" with a slice of the eggplant that has been grilled on both sides.
• Use a wide spatula to place the "sandwiches" on the cooking grate, uncooked side down, and grill over Direct Medium heat until the cheese is softened and the sandwiches are heated through, 2 to 3 minutes.
• Serve warm with the remaining pepper mixture spooned, if desired.

ROASTED EGGPLANT AND BUFFALO MOZZARELLA PIZZA

Steps:

• Make the dough: Mix the yeast, warm water and olive oil in the bowl of an electric stand mixer or food processor, and let the mixture sit until the yeast is foamy, about 5 minutes.
• Add in flour and salt, and using the dough hook or food processor blade, beat or pulse it until a smooth, slightly elastic dough forms, 2 to 3 minutes. Lightly coat a bowl with olive oil, place dough in the bowl, and turn the dough to coat it with oil. Cover the bowl loosely with a kitchen towel or plastic wrap, place in the refrigerator and let it sit overnight.
• Divide the dough in quarters, and shape each piece into a tight, compact ball. Place the dough balls on a lightly oiled baking sheet or plate, loosely cover with plastic wrap and let them rise in the refrigerator another 1 to 2 hours (or up to 6 hours).
• When ready to bake the pizzas, place racks in the top third and bottom third of the oven. Put a pizza stone on top rack, and heat oven to 450 degrees.
• Prepare the toppings: On a rimmed baking sheet, toss the eggplant generously with oil, salt and pepper. Roast eggplant on the bottom rack until caramelized and tender, 40 to 45 minutes, tossing halfway through. Remove from the oven and raise the oven heat to 500 degrees.
• On a piece of parchment paper, stretch out one of the balls of dough to a 12-inch round. Spread 2 tablespoons tomato purée on top, leaving a 1/2-inch border. Scatter on 1/4 of the sliced garlic, a large pinch of red-pepper flakes and drizzle with oil to taste.
• Arrange 1/4 of the roasted eggplant on top. Use a pizza peel or cookie sheet to slide the parchment onto the pizza stone. Bake until crispy and golden on the top and bottom, 7 to 10 minutes. Use tongs to pull the pizza out of the oven and onto a wire rack to cool.
• Immediately top with chunks of cheese, pulling it apart with your hands into bite-size pieces. Top with basil, more oil to taste and flaky sea salt. Repeat with the remaining dough and toppings.

EGGPLANT (AUBERGINE) MOZZARELLA

Steps:

• Preheat oven to 350 degrees F.
• In al large saucepan over low heat, cook green onion and mushrooms in 1/4 c water, until tender.
• Add spaghetti sauce; bring to a boil.
• Reduce heat; simmer 20 to 25 minutes.
• Sprinkle salt over sliced eggplant; set aside to drain about 10 minutes.
• In a shallow bowl, beat egg white and water together.
• Dip eggplant in egg mixture, then into flour.
• In a large non stick skillet, heat a few drops of oil over medium heat.
• Add eggplant slices and cook until browned, turning once; drain on paper towel.
• Continue until all slices are cooked.
• In a 13" x 9" casserole, spread about 1/2 c sauce.
• Add a layer of eggplant, top with 1/2 c cottage cheese and more sauce.
• Repeat until all ingredients are used, ending with sauce.
• Sprinkle with mozzarella cheese.
• Bake uncovered 30 minute.
• Let stand 5 minutes.

GRILLED EGGPLANT (AUBERGINE) AND MOZZARELLA SANDWICHES

Steps:

• Prepare a moderately hot grill.
• On a platter, pour 2 T dressing over eggplant slices, (I brush the slices to cut back on calories).
• Grill eggplant over moderate heat, brushing with more dressing, until charred and soft on the inside, about 5 minutes.
• Meanwhile, brush cut sides of rolls with remaining dressing, place around edge of grill, and toast until a golden brown, about 2 minutes.
• Layer rolls with eggplant, cheese, tomato, and basil leaves and replace tops.

EGGPLANT PASTA WITH MOZZARELLA

Steps:

• Cook spaghetti as directed on package, omitting salt.
• Meanwhile, heat oil in large skillet on medium heat. Add eggplant, onions and garlic; cook and stir 10 min. Stir in tomatoes, zucchini, vinegar and pepper; cook 10 min. or until vegetables are tender and sauce is thickened, stirring occasionally.
• Drain spaghetti; place in large bowl. Add sauce, cheese and basil; mix lightly.

EGGPLANT-MOZZARELLA MELT

Steps:

• Preheat grill to medium-high. Brush eggplant and onion liberally with oil; season generously with salt and pepper. Brush grates with oil. Grill onion, flipping once, until softened and lightly marked in spots, about 8 minutes. Transfer to a bowl and toss with vinegar.
• Grill eggplant slices until just tender on one side, about 5 minutes. Flip and top each with cheese; cook until eggplant is tender and cheese is melted, about 5 minutes more.
• Meanwhile, grill rolls until lightly marked. Sandwich lettuce, eggplant, onion, and basil with rolls. Serve immediately.

EASY EGGPLANT (AUBERGINE) PARMIGIANA

Steps:

• Trim the eggplants and cut them into 1/4 inch thick slices.
• Layer the slices in a colander, sprinkling each layer with salt.
• Let drain for 30 minutes.
• Rinse the eggplant and pat dry.
• Pour about 1/2 inch oil a large deep skillet and heat over medium heat.
• Fry the slices, in a single layer, turning once, until browned on both sides.
• Drain on paper towels.
• Preheat the oven to 350.
• Spread a thin layer of tomato sauce in a shallow baking dish.
• Make a layer of eggplant slices, overlapping them slightly.
• Top with a layer of mozzarella, another layer of sauce, and a sprinkle of grated cheese.
• Repeat the layering, ending with eggplant, sauce, and grated cheese.
• Bake for 45 to 60 minutes, or until the sauce is bubbling and the mozzarella is melted.
• Let stand for 10 minutes before serving.

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.

AUBERGINE (EGGPLANT), TOMATO & MOZZARELLA MELTS

Steps:

• Cut aubergine into rings 5cm thick.
• Place in roasting dish.
• Brush with half oil& shake over half salt.
• Place sliced tomatoes on each, then sliced mozzarella.
• Sprinkle top with remainder salt, olive oil, pepper& garlic.
• Bake for 20 minutes on 200°C.
• Sprinkle with fresh basil& serve.