Eggplant Mozzarella And Saffron Rice Bake Recipes

BAKED EGGPLANT WITH RICOTTA, MOZZARELLA AND ANCHOVY

Baked Eggplant With Ricotta, Mozzarella and Anchovy image

I learned this dish from a Sicilian cook in a small town outside Palermo. She makes it by layering thinly sliced eggplant with fresh curd cheese and caciocavallo (I use fresh ricotta and provolone instead), as well as pecorino and Parmesan cheese - a bit like a lasagna without pasta. It is quite delicious and unusual in that there is no tomato sauce, as there often is in so many Sicilian baked eggplant dishes. The anchovies, melted into the crisp bread-crumb-and-cheese topping, provide a sharp contrast to the sweetness of the eggplant. I like to serve a tomato salad alongside.

Provided by David Tanis

Categories casseroles, main course

Time 2h

Yield 6 to 8 servings

Number Of Ingredients 13

Ingredients

Extra-virgin olive oil
3 or 4 small eggplants (about 2 pounds), peeled and cut into 1/2-inch slices
Salt and pepper
Pinch of crushed red pepper
1 small red onion, thinly sliced
12 ounces fresh ricotta
1/2 pound smoked mozzarella, thinly sliced (or use fresh mozzarella)
2 cups provolone cheese, coarsely grated (about 1/2 pound)
1/2 cup finely grated Parmesan or Grana Padano cheese (about 2 ounces)
1/2 cup finely grated pecorino cheese (about 2 ounces)
12 anchovy fillets
1/4 cup toasted bread crumbs, preferably homemade
1 teaspoon dried oregano, preferably Sicilian

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.

Nutrition Facts : @context http, Calories 398, UnsaturatedFat 11 grams, Carbohydrate 12 grams, Fat 27 grams, Fiber 3 grams, Protein 26 grams, SaturatedFat 15 grams, Sodium 908 milligrams, Sugar 5 grams

EASY RICOTTA EGGPLANT MOZZARELLA MARINARA BAKE

Easy Ricotta Eggplant Mozzarella Marinara Bake image

This is a recipe that I really do not measure, although I do start with 2 medium eggplants, this is pretty much a recipe that really does not require any measuring you can really put on as much as you wish, I have given the amounts as I think are closest to the amounts that I use when I make this recipe... if you love eggplant as much as we do you will really enjoy this dish. To save time you can bread the eggplants and then place them on a sheet and refrigerate to finish later. Make certain that you have a large cookie or baking sheet to bake them on. You can use purchased or homemade marinara sauce for this, I use my own recipe#136292 . This can be served as a main dish or as a side dish. I can assure you once you make this dish you will make it on a regular basis, it is so good!

Provided by Kittencalrecipezazz

Categories Cheese

Time 45m

Yield 8 eggplant slices

Number Of Ingredients 11

Ingredients

8 slices eggplants (cut 1/2-inch thick, center-cut)
salt and pepper
2 cups all-purpose flour (more if needed)
3 eggs, beaten
2 1/2 cups fresh breadcrumbs
1 cup grated parmesan cheese
salt and pepper
olive oil
1 1/2-2 cups ricotta cheese
4 cups grated mozzarella cheese (can use more or less)
4 cups marinara sauce (can use more or less)

Steps:

Set oven to 350 degrees.
Lightly grease a baking sheet.
Place flour in a shallow bowl.
Place the slightly beaten eggs in another bowl.
Mix the fresh bread crumbs and Parmesan cheese together with black pepper and a pinch of salt, then place the breadcrumb mixture in another bowl (you should have three separate bowls).
Coat the eggplant slices in flour, then in eggs, then in the bread crumb mixture, patting down with fingers to adhere the crumbs to the eggplants.
Up to this point you can cover the slices and refrigerate to finish later.
Heat oil in a large skillet.
Add in 2 eggplant slices; cook until golden brown (about 5 minutes on each side).
Transfer to prepared greased baking sheet in a single layer, but close together (if you can't fit all of the slices in one layer then just overlap them).
Repeat with remaining slices.
Spread about 2-3 tablespoons ricotta cheese over each eggplant.
Top each slice with marinara (you do not have to completely cover with sauce) then sprinkle grated mozzeralla on top.
Bake the slices about 15-17 minutes, or until the cheese melts and the marinara is hot.

Nutrition Facts : Calories 669.3, Fat 29, SaturatedFat 14.8, Cholesterol 158.1, Sodium 1456.2, Carbohydrate 65.5, Fiber 2.9, Sugar 14.2, Protein 35

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