Cheese And Tomato Stuffed Eggplant

As promised last week, here is a stuffed eggplant recipe that was not only beautiful, but tasted great.  Eggplants, always so abundant in the summer months are probably one one the most versatile vegetables, they can be fried, grilled, puréed, sautéed and stuffed. Today, we will use this deep purple vegetable as a shell to hold a tomato and cheese filling . Let’s Cook!!

Cheese and Tomato Stuffed Eggplant

  • Servings: 4-6
  • Difficulty: easy
  • Print

Great as a side dish, appetizer or even as a main course

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Ingredients

4 Globe eggplants

1 Sweet onion

2 Garlic cloves

1.5 lbs of ripe tomatoes

3/4 lb Scamorze cheese

Fresh oregano

Parmesan Cheese

2tbls Extra virgin olive oil + more for drizzling

Fresh Basil 
-Cut the Eggplant in half, with a knife carefully leaving 1/2″ border cut along the shape of the eggplant, with a spoon,scoop out the pulp leaving 1/2 along the bottom


-Cut the pulp into cubes place in a colander add salt and let sit for at least 1/2 hour

-Chop the garlic, add 2 tbls olive oil sauté until lightly brown on medium heat

-Chop the onion, add to the garlic and sauté until onion becomes translucent, add the eggplant mix well and continue sautéing until eggplant softens

-Chop the tomatoes into cubes or in quarters if using cherry tomatoes, add to the eggplant mixture

-Salt and pepper to taste, add fresh oregano, mix well

-Take the mixture of the heat, add the scamorze 


-Line a baking dish with parchment or foil, fill the Eggplant shells with the filling and place into the baking dish generously sprinkle with Parmesan cheese and drizzle with olive oil

-Bake in 350F oven for 30-40 minutes (depending on oven) until eggplant shell is soft but still holding it’s shape and cheese is melted and golden


-Chop a handful of fresh basil and sprinkle on top

-Serve and enjoy

Buon Appetito!

Mickey

Grilled Eggplant with Basil, Parsley and Garlic Oil

Grilled Eggplant is a great summer side dish, cover it with lots of fresh chopped basil and parsley seasoned with garlic oil.   If you are lucky to find the long eggplant use them, if not, the large globe eggplants will work too.  Another fast and easy recipe, just give yourself time to salt the eggplant so it can expel some of it’s water before grilling.  Let’s cook!

Grilled Eggplant with Basil, Parsley and Garlic Oil

  • Servings: 6
  • Difficulty: easy
  • Print
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Nothing says summer, like vegetables on the grill, try this delicious eggplant recipe, so much flavor

Ingredients

3 large globe eggplants or 6 large long eggplants

1/2 cup chopped Italian flat leaf parsley

1/2 cup chopped basil leaves

3 garlic cloves

1/4 cup extra virgin olive oil

Sea Salt course grain

Directions

-Cut the eggplant into 1/2″ slices lay them in a colander, generously salt the layers, allow the eggplant to rest for 1 hour to expel its water

-chop together the basil and parsley, place in a bowl

-add the garlic (either minced or pressed), and the olive oil to the parsley and basil leaves, mix and let sit IMG_1265

-heat the grill direct heat, medium low

-Place the eggplant on the grill, each side should take about 3-5 minutes,with tongs, carefully turn

-Place the hot eggplant on a platter and pour on the herb oil mixture, try to coat all the pieces with the herbs

-As the eggplant sits it will absorb the oil and herb flavors, can also be served at room temperature

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Buon Appetito!

Mickey

 

 

Eggplant Parmesan, Melanzane Parmigiana

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Eggplant Parmesan, Melanzane Parmigiana

A light non breaded version of this favorite dish

Ingredients

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-2 large round eggplants

-1 lb fresh mozzarella cheese (note- please try not to use the string type pizza mozzarella)

-1 cup Parmesan cheese

-Tomato Sauce, see recipe  simple tomato sauce

-fresh basil leaves chopped

-sea salt

Directions

-Slice the egglplant into thin slices, place in a colander and generously salt.  Let rest for 45 minutes, eggplant will release it’s water.IMG_0732dry with paper towel

-Prepare the Simple Tomato Sauce Recipe (see above) and set aside

 

-Heat the grill, medium direct heat, place the eggplant on the grill and lightly grill carefully turning  (note- I do not salt the eggplant again since we salted it to release it’s water).   When grate marks appear on each side the eggplant will be done. Transfer to a plate.

-Preheat oven to 350◦

-Cut the mozzarella into slicesIMG_0737

-Smear the bottom of a oven proof dish with the tomato sauceIMG_0739

-Place a layer of the grilled eggplant IMG_0740

-add tomato sauce, mozzarella, and parmesan and basil, then add another layer of the same until you have finished your eggplant, feel free to overlap the eggplant.  Finish the top layer with parmesan and mozzarella.IMG_0741IMG_0747

-bake for 35-45 minutes until top is crusty and goldenIMG_0751

-let the eggplant parm set up for at least 15-20 minutes before serving.

-can be served hot or at room temperature

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Buon Appetito !!