Eggplant Gratin
Ingredients
Good olive oil, for frying
3/4 pound eggplant, unpeeled, sliced 1/2-inch thick
1/4 cup ricotta cheese
1 extra-large egg
1/4 cup half-and-half
1/2 cup plus 2 tablespoons freshly grated Parmesan
Kosher salt
Freshly ground black pepper
1/2 cup good bottled marinara sauce
Directions
Preheat the oven to 400 degrees F.
Heat about 1/8-inch of olive oil in a very large frying pan over medium heat. When the oil is almost smoking, add several slices of eggplant and cook, turning once, until they are evenly browned on both sides and cooked through, about 5 minutes. Be careful, it splatters! Transfer the cooked eggplant slices to paper towels to drain. Add more oil, heat, and add more eggplant until all the slices are cooked.
Meanwhile, in a small bowl, mix together the ricotta, egg, half-and-half, 1/4 cup of the Parmesan, 1/8 teaspoon salt, and 1/8 teaspoon pepper.
In each of 2 individual gratin dishes, place a layer of eggplant slices, then sprinkle with Parmesan, salt and pepper and spoon 1/2 of the marinara sauce. Next, add a second layer of eggplant, more salt and pepper, half the ricotta mixture, and finally 1 tablespoon of grated Parmesan on top.
Place the gratins on a baking sheet and bake for 25 to 30 minutes or until the custard sets and the top is browned. Serve warm.
Read more at: http://www.foodnetwork.com/recipes/ina-garten/eggplant-gratin-recipe/index.html?oc=linkback
Good olive oil, for frying
3/4 pound eggplant, unpeeled, sliced 1/2-inch thick
1/4 cup ricotta cheese
1 extra-large egg
1/4 cup half-and-half
1/2 cup plus 2 tablespoons freshly grated Parmesan
Kosher salt
Freshly ground black pepper
1/2 cup good bottled marinara sauce
Directions
Preheat the oven to 400 degrees F.
Heat about 1/8-inch of olive oil in a very large frying pan over medium heat. When the oil is almost smoking, add several slices of eggplant and cook, turning once, until they are evenly browned on both sides and cooked through, about 5 minutes. Be careful, it splatters! Transfer the cooked eggplant slices to paper towels to drain. Add more oil, heat, and add more eggplant until all the slices are cooked.
Meanwhile, in a small bowl, mix together the ricotta, egg, half-and-half, 1/4 cup of the Parmesan, 1/8 teaspoon salt, and 1/8 teaspoon pepper.
In each of 2 individual gratin dishes, place a layer of eggplant slices, then sprinkle with Parmesan, salt and pepper and spoon 1/2 of the marinara sauce. Next, add a second layer of eggplant, more salt and pepper, half the ricotta mixture, and finally 1 tablespoon of grated Parmesan on top.
Place the gratins on a baking sheet and bake for 25 to 30 minutes or until the custard sets and the top is browned. Serve warm.
Read more at: http://www.foodnetwork.com/recipes/ina-garten/eggplant-gratin-recipe/index.html?oc=linkback
Eggplant Parmesian
This is how I make it and it is delicious!
Peel eggplant and slice into 1/4 inch circles. Dip into egg and milk, mixed together, and then bread crumbs. Fry in oil until crisp. Layer eggplant into a 9x13 dish, sprinkling Parmesian cheese between the layers of eggplant. Pour a jar of spaghetti sauce over everything. Top with Mozzarella cheese. Bake at 350* until heated through.
If you want to try a more involved recipe, go to http://www.foodnetwork.com/recipes/alexandra-guarnaschelli/eggplant-parmigiana-recipe/index.html?ic1=obinsite
Peel eggplant and slice into 1/4 inch circles. Dip into egg and milk, mixed together, and then bread crumbs. Fry in oil until crisp. Layer eggplant into a 9x13 dish, sprinkling Parmesian cheese between the layers of eggplant. Pour a jar of spaghetti sauce over everything. Top with Mozzarella cheese. Bake at 350* until heated through.
If you want to try a more involved recipe, go to http://www.foodnetwork.com/recipes/alexandra-guarnaschelli/eggplant-parmigiana-recipe/index.html?ic1=obinsite
Ratatouille
Ratatouille: layer in slices zucchini, eggplant, peppers, onion, tomato, sprinkle every few layers with butter, salt, fresh basil, and flour. Top with Parmesan. Cover and bake at 350 between 45 - 55 minutes.
Browned sausage, smoked sausage and a variety of other cooked meats can be added to this recipe for a delicious variation.
Browned sausage, smoked sausage and a variety of other cooked meats can be added to this recipe for a delicious variation.
Lasagna with Roasted Eggplant-Ricotta Filling
Ingredients
4 pints cherry tomatoes
2 tablespoons finely chopped fresh thyme
1 tablespoon fresh or 1 teaspoon dried oregano or marjoram
6 cloves garlic in jackets (skins)
4 tablespoons EVOO
Salt and freshly ground black pepper
1/2 cup loosely packed fresh basil leaves, roughly chopped
1 large firm eggplant, halved lengthwise
2 pints fresh ricotta cheese
1 cup grated Parmigiano-Reggiano
2 egg yolks 1 box no-boil lasagna noodles, soaked in lukewarm water 5 minutes
3 cups shredded mozzarella cheese
Directions
Preheat the oven to 400 degrees F.
Place the cherry tomatoes on a large baking sheet along with the thyme, oregano and garlic. Dress with 2 tablespoons of the EVOO, season with salt and pepper and toss to coat. Roast until the tomatoes burst, 35 to 45 minutes
Brush the eggplant with the remaining 2 tablespoons EVOO and sprinkle with salt and pepper. Place cut-side down on a baking sheet and roast alongside the tomatoes until soft, 30 to 40 minutes.
Let the tomatoes cool slightly, and then puree them with the basil in a food processor until smooth. Remove the skins from the garlic and puree the sauce with the roasted cloves before transferring the sauce to a bowl.
When the eggplant has cooled, spoon out the flesh and add it into the cleaned bowl of the food processor along with the ricotta, Parmigiano-Reggiano, egg yolks and some salt and pepper. Puree the mixture until smooth and season with more salt and pepper.
Ladle one-third of the tomato sauce into the bottom of a 9-by-13-inch casserole dish. Layer pasta sheets on top, followed by one-half of the eggplant, more pasta sheets, tomato sauce and 1/2 of the mozzarella. Repeat with another layer of pasta sheets, followed by the remaining eggplant, more pasta sheets and the remaining tomato sauce. Top the lasagna with the remaining mozzarella. Bake 1 hour. Let cool 20 minutes before serving.
Cook's Note: Cool completely before storing in the refrigerator or freezer for a make-ahead meal. Bring to room temperature before reheating, covered, at 325 degrees F, 20 to 30 minutes. Uncover and bake an additional 10 to 15 minutes.
Read more at: http://www.foodnetwork.com/recipes/rachael-ray/lasagna-with-roasted-eggplant-ricotta-filling-recipe/index.html?ic1=obinsite&oc=linkback
4 pints cherry tomatoes
2 tablespoons finely chopped fresh thyme
1 tablespoon fresh or 1 teaspoon dried oregano or marjoram
6 cloves garlic in jackets (skins)
4 tablespoons EVOO
Salt and freshly ground black pepper
1/2 cup loosely packed fresh basil leaves, roughly chopped
1 large firm eggplant, halved lengthwise
2 pints fresh ricotta cheese
1 cup grated Parmigiano-Reggiano
2 egg yolks 1 box no-boil lasagna noodles, soaked in lukewarm water 5 minutes
3 cups shredded mozzarella cheese
Directions
Preheat the oven to 400 degrees F.
Place the cherry tomatoes on a large baking sheet along with the thyme, oregano and garlic. Dress with 2 tablespoons of the EVOO, season with salt and pepper and toss to coat. Roast until the tomatoes burst, 35 to 45 minutes
Brush the eggplant with the remaining 2 tablespoons EVOO and sprinkle with salt and pepper. Place cut-side down on a baking sheet and roast alongside the tomatoes until soft, 30 to 40 minutes.
Let the tomatoes cool slightly, and then puree them with the basil in a food processor until smooth. Remove the skins from the garlic and puree the sauce with the roasted cloves before transferring the sauce to a bowl.
When the eggplant has cooled, spoon out the flesh and add it into the cleaned bowl of the food processor along with the ricotta, Parmigiano-Reggiano, egg yolks and some salt and pepper. Puree the mixture until smooth and season with more salt and pepper.
Ladle one-third of the tomato sauce into the bottom of a 9-by-13-inch casserole dish. Layer pasta sheets on top, followed by one-half of the eggplant, more pasta sheets, tomato sauce and 1/2 of the mozzarella. Repeat with another layer of pasta sheets, followed by the remaining eggplant, more pasta sheets and the remaining tomato sauce. Top the lasagna with the remaining mozzarella. Bake 1 hour. Let cool 20 minutes before serving.
Cook's Note: Cool completely before storing in the refrigerator or freezer for a make-ahead meal. Bring to room temperature before reheating, covered, at 325 degrees F, 20 to 30 minutes. Uncover and bake an additional 10 to 15 minutes.
Read more at: http://www.foodnetwork.com/recipes/rachael-ray/lasagna-with-roasted-eggplant-ricotta-filling-recipe/index.html?ic1=obinsite&oc=linkback