Eggplant Recipes
GRILLED EGGPLANT by Chef Tony Merola
Ingredients
1 Eggplant, sliced from end to end
4 TBS Olive Oil
1 TBS Italian Herb Seasoning
to taste Salt and Pepper
Instructions
· Slice eggplant vertically into ¼ inch pieces, about the thickness of sandwich bread. Place olive oil and spices into a shallow, large bowl. Place each piece of eggplant in and turn to coat both sides.
· Grill the undrained eggplant slices about 10 minutes, turning only once.
· Serve with your favorite tomato sauce or vinaigrette.
EGGPLANT MANICOTTI by Chef Tony Merola
Ingredients
2 Eggplants, peeled
18 oz Ricotta Cheese
2 TBS Olive Oil
2 cups Tomato Sauce (can sub your favorite spaghetti sauce)
½ cup Heavy Cream
Instructions
· Preheat oven to 400 degrees.
· Peel eggplant and slice into 12 pieces, about ¼ inch thick. Slice from top to bottom.
· In a skillet, cook eggplant slices with olive oil. Lay on paper towel to let the oil drain.
· Roll 1-1/2 oz of cheese in each eggplant slice. Pour tomato sauce in casserole dish and neatly place the eggplant rolls on top of the sauce in the dish. Bake in over at 400 degrees until hot all the way through. Remove from baking dish and place onto a serving dish. Top with freshly grated Parmesan cheese.
EGGPLANT FANTASIA
Ingredients
3 Eggplant
3 Eggs, beaten
4 TBS Olive Oil
¼ cup Flour
8 oz Ricotta Cheese
8 oz Cheddar Cheese, grated
8 oz Jack Cheese, grated
8 oz Mozzarella Cheese, grated
½ gal Tomato/Meat Sauce (or your favorite sauce)
Instructions
· Slice eggplant about ½ inch thick. Dip slices into flour, then into beaten eggs. Sauté in olive oil until light brown.
· Begin your layering just like lasagna: Sauce first, then eggplant, cheese, sauce, etc. Top with cheeses.
· Bake at 325 degrees for 30 minutes.
EGGPLANT CASSEROLE
Ingredients
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½ cup Peanut Oil
6 Garlic Cloves (peeled and finely chopped)
4 Eggplant (peeled and cut into ¾ inch cubes)
2 Yellow Onions (peeled and chopped)
3 Celery stalks (chopped)
1 Bell Pepper (seeded and chopped)
½ Thyme (fresh, chopped)
½ Parsley (fresh, chopped)
5 TBS Tomato Paste
2 lb Lean Ground Pork
1 tsp Tobasco Sauce
2 tsp Worcestershire Sauce
1 Egg, beaten
½ cup Bread Crumbs
to taste salt and pepper
Instructions
· In a soup pan or dutch oven, pour oil and add onions. Lightly brown over medium-high heat. When brown, add all other vegetables. Cover and cook about 10 minutes, or until vegetables are tender.
· Cook pork, drain and add to vegetables.
· Add seasonings, egg, tomato paste, and stir.
· Transfer to an 8x11 baking dish. Sprinkle breadcrumbs on top. Bake about 35 – 40 minutes at 350 degrees.
· When finished, sprinkle with freshly grated Parmesan Cheese.
EGGPLANT AND CHEESE APPETIZER
Ingredients (for one portion)
5 Slices Japanese Eggplant
5 oz Olive Oil
pinch salt
pinch freshly ground pepper
2 oz Onion/Caper Sauce (see below)
1 oz Goat Cheese (or your favorite soft cheese)
pinch Fresh chopped Parsley
Instructions
· Slice Eggplant ¼ inch thick, then brush with olive oil, sprinkle with salt and pepper. Grill on both sides until soft.
· Fan slices on your plate. Cover bottom half of slices with sauce. Place cheese medallions on top and sprinkle with parsley.
ONION/CAPER SAUCE by Chef Carlo at Il Fornaio
Ingredients
1 Red Onion, thinly sliced
5 oz Olive Oil
1-1/2 oz Capers
1-1/2 oz Sun-dried Tomatoes, julienne cut
1 cup Red Wine Vinegar
1 cup Balsamic Vinegar
1 oz Butter
1 oz Flour
Instructions
· Sauté red onions in olive oil, until transparent.
· Mix vinegars together and add to onions. Then add capers and sun-dried tomatoes. Reduce over low-medium heat.
· Make roux in separate pan with butter and flour, sautéing until brown. Whisk roux into the sauce.
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