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.
Nutrition Facts : Calories 481 g, Fat 15 g, Fiber 8 g, Protein 27 g
EASY RICOTTA EGGPLANT MOZZARELLA MARINARA BAKE
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
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
Steps:
- Sprinkle both sides of the eggplant slices with salt. Place slices in a colander, and place a dish underneath the colander to capture liquid that will sweat out of the eggplant. Allow to sit for 30 minutes.
- Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, mix the ricotta, mozzarella cheese and 1/4 cup Parmesan cheese. Mix in egg and basil.
- Rinse the eggplant in cold water until all salt is removed. In a large skillet, heat 4 tablespoons olive oil over medium heat. Place one layer of eggplant in the pan, brown each side. Repeat with remaining eggplant slices, using additional oil if necessary.
- In a 9x13 inch baking dish, evenly spread 1 1/2 cups of spaghetti sauce. Arrange a single layer of eggplant slices on top of the sauce. Top the eggplant with 1/2 of the cheese mixture. Repeat layering process until all the eggplant and cheese mixture is used. Pour remaining sauce on top of layers, and sprinkle with remaining Parmesan cheese.
- Bake 30 to 45 minutes in the preheated oven, until sauce is bubbly.
Nutrition Facts : Calories 368.8 calories, Carbohydrate 23.5 g, Cholesterol 52.5 mg, Fat 24.7 g, Fiber 5.6 g, Protein 14.1 g, SaturatedFat 7.4 g, Sodium 2074.6 mg, Sugar 13.1 g
EGGPLANT, TOMATO AND MOZZARELLA STACKS, HOT OR COLD
So easy, so few ingredients, and so tasty! Simply heat this in winter for a side dish, or serve it cold with a vinaigrette dressing in summer, as a salad. It's best to use fresh herbs, which I could not get because I made this in midwinter and I had to use dried herbs.
Provided by Zurie
Categories Cheese
Time 30m
Yield 2-4 serving(s)
Number Of Ingredients 7
Steps:
- Heat oven to 350 deg F/180 deg Celsius.
- From each eggplant/aubergine, slice 6 rounds, about 1/3" thick. Discard the thinner ends. You now have 12 rounds. Put a sheet of nonstick baking paper on a cookie tin. Arrange the slices in a single layer, and drizzle each with a little olive oil.
- Bake for about 15 minutes, or until the slices are soft -- do not burn. Cool and keep.
- To assemble, slice each tomato into 4 even slices, discarding the ends, so you have 8 tomato slices.
- Chop your herbs of choice finely, or use dried herbs if fresh herbs are not available.
- Starting with an eggplant slice, stack each of 4 stacks as follows: eggplant, tomato, mozzarella, eggplant again, tomato slice, eggplant, mozzarella slice.
- SEASON each layer lightly as you go, with just tiny pinches of salt, and a sprinkle of herbs and black pepper.
- You will have 4 stacks, serving 2 - 4 people.
- As a warm side dish: heat gently in a warm oven (under cooking point of 212 deg F) until the tomato slices are warm and the mozzarella melts. Delicious with fried chicken pieces/.
- As a salad: drizzle with a tangy French vinaigrette and serve with toasted bruschetta slices.
Nutrition Facts : Calories 712.7, Fat 52.1, SaturatedFat 19.6, Cholesterol 91.3, Sodium 743.6, Carbohydrate 36.5, Fiber 17.8, Sugar 17.5, Protein 31.9
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What is Asian Eggplant with Mozzarella Cheese Recipes?
When it comes to cooking, eggplants are considered one of the most versatile vegetables. Asian eggplants, in particular, are often used in many Asian cuisines, especially Chinese and Japanese. These slender, purple plants are perfect for creating beautiful and delectable Asian eggplant with mozzarella cheese recipes.
The explosion of flavors and textures when paired with stretchy and gooey mozzarella is something that everyone should taste. It's like having the best of both worlds in your mouth. The meatiness of the eggplant combined with the creaminess of the cheese is a combination that will make you come back for more.
There are numerous ways to cook Asian eggplant with Mozzarella cheese recipes, but the most commonly used method involves baking it in the oven. Before that, a few ingredients are needed to add flavor and texture to this dish, including salt, pepper, olive oil, and garlic.
Baking Asian Eggplant with Mozzarella Cheese Recipes
The first step in creating this dish is to preheat your oven to 400 degrees Fahrenheit. While the oven heats up, slice the Asian eggplant lengthwise into thinner pieces, approximately 1/4-inch thick. Be sure that the eggplant slices are not too thick, as it will take longer to cook.
Once the eggplant is sliced, season each piece with salt, pepper, and garlic. The garlic will give the dish a delightful aroma and add an exciting taste. Mix these seasonings thoroughly to make sure each piece is adequately coated. Once you're done seasoning, brush the eggplant slices with olive oil.
Next, place the eggplant on a baking sheet, making sure that each slice is not touching each other. Place them in the heated oven and bake for 15-20 minutes or until the eggplant slices start to look tender and lightly browned.
Remove the baking sheet from the oven and sprinkle grated mozzarella cheese on the top of the eggplant slices. Return the baking sheet to the oven and bake for another 5 minutes or until the cheese has melted and starts to brown.
Once done, remove the baking sheet from the oven and let the eggplant with melted mozzarella cheese serves as the perfect side dish or appetizer.
Other Ways to Cook Asian Eggplant with Mozzarella Cheese Recipes
There are other ways to cook Asian eggplant with mozzarella cheese recipes aside from baking. One of these is making eggplant parmesan, a traditional Italian dish that uses eggplants as the main ingredient.
To make an eggplant parmesan, slice the Asian eggplant into 1/4-inch pieces and dust lightly with flour. Dip the slices into a beaten egg, then coat them with breadcrumbs. Fry these slices in hot oil for around 1-2 minutes per side until the eggplants are golden brown. Place the fried eggplant slices in a baking dish, covering them with tomato sauce and grated mozzarella cheese. Bake the dish for around 10-12 minutes until the cheese is melted and bubbly.
Another way to cook Asian eggplant with mozzarella cheese recipes is grilling. Grilled eggplant slices with mozzarella cheese are relatively straightforward to make. Slice the eggplant into long slices, sprinkle some salt and pepper, and brush them with olive oil. Place the slices on the grill for about 10 minutes and flip them over after 5 minutes. Once the eggplant slices are grilled to perfection, sprinkle grated mozzarella cheese on top of each slice and let it melt.
In summary, Asian eggplant with mozzarella cheese recipes are a delicious and easy-to-make dish for all types of cuisine lovers. Whether it's baked, fried, or grilled, the combination of tender eggplant and creamy mozzarella cheese is always a winning dish.
Asian Eggplant with Mozzarella Cheese Recipes: Tips on How to Make the Perfect Dish
Eggplants, also known as aubergines, are commonly used in Asian cuisine. They're versatile, tasty, and easy to cook. When combined with mozzarella cheese, the dish becomes even more flavorful and satisfying.
Here are some valuable tips on how to make the perfect Asian eggplant with mozzarella cheese recipe.
Choosing the Right Eggplant
When choosing eggplants, pick the ones that are firm, smooth, and heavy for their size. The skin should be shiny and without blemishes. Avoid eggplants that have soft spots or wrinkles, as they're not fresh and may have a bitter taste.
Several varieties of eggplant are used in Asian cuisine, such as Chinese, Japanese, and Thai eggplants. These eggplants are sweeter and milder in flavor than the more commonly used globe eggplants. Their shape is also different from a globe eggplant, which is round and plump. Japanese and Thai eggplants are oblong and slender, while Chinese eggplants are longer and thinner.
Preparing the Eggplant
Before cooking the eggplant, it's important to prepare it properly. Slice off the stem and the bottom part of the eggplant, then cut it into bite-size pieces. Sprinkle salt over the eggplant to draw out the moisture and bitterness. Leave it for 30 minutes, then rinse and pat it dry with a paper towel. This step is optional, but it helps to improve the texture and taste of the eggplant.
Cooking the Eggplant
There are several ways to cook eggplant, such as grilling, roasting, frying, and sautéing. Each method yields a different result, so choose the one that suits your preference.
Grilling is a great option if you want a smoky flavor and charred marks on the eggplant. Cut the eggplant into thick slices, brush them with oil, and grill them on a hot grill for a few minutes on each side.
Roasting is a simple method that requires minimal effort. Cut the eggplant into cubes or slices, toss them with oil, and spread them on a baking tray. Roast them in the oven at 400°F for 20-25 minutes, or until they're tender and slightly browned.
Frying is a popular way to cook eggplant in Asian cuisine. It gives the eggplant a crispy texture and a rich flavor. Cut the eggplant into cubes or slices, dip them in batter or egg wash, and fry them in hot oil until golden brown.
Sautéing is a quick and easy method that requires a skillet and some oil. Cut the eggplant into bite-size pieces and sauté them in a pan with some garlic and oil until they're tender and slightly browned.
Adding Mozzarella Cheese
Mozzarella cheese is a great addition to Asian eggplant dishes. Its mild and creamy flavor pairs well with the sweetness of the eggplant. There are several ways to incorporate mozzarella cheese into the dish, such as:
- Sprinkle shredded mozzarella cheese on top of the cooked eggplant and bake it in the oven until the cheese is melted and bubbly.
- Stuff the eggplant with mozzarella cheese and other ingredients such as minced meat, herbs, and breadcrumbs, then bake it in the oven until the cheese is melted and the eggplant is tender.
- Mix shredded mozzarella cheese with other ingredients such as tomato sauce, basil, and oregano, then pour it over the cooked eggplant and bake it in the oven until the cheese is melted and bubbly.
Serving the Dish
Asian eggplant with mozzarella cheese is a versatile dish that can be served in various ways. Here are some ideas:
- Serve it as a side dish with grilled meat or seafood.
- Toss it with pasta or rice for a filling and tasty meal.
- Use it as a filling for sandwiches or wraps.
- Top it with chopped herbs, chili flakes, or sesame seeds for extra flavor and texture.
Conclusion
Asian eggplant with mozzarella cheese is a delicious and nutritious dish that's easy to prepare. With the right eggplant and cooking method, you can create a flavorful and satisfying meal that'll please your taste buds. Don't be afraid to experiment with different spices and herbs to enhance the dish's taste and aroma.
Now that you have learned some valuable tips on how to make the perfect Asian eggplant with mozzarella cheese recipe, it's time to put them into practice and enjoy this tasty dish with your family and friends.
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