More eggplants for the csa. I think, I know I’m done with eggplants… This is it :). This was ok. I wasn’t a fan, too bland and mushy. The husband liked it ok. It’s not a keeper for us.
Baked pasta with Eggplant and Mozzarella
adapted from smitten kitchen
1 large or 2 small eggplant, cut into 3/4-inch dice
Salt and black pepper
1/4 cup olive oil
2 medium carrot, peeled and cut into 1/4-inch dice
2 celery stalk, in a 1/4-inch dice
1 medium onion, finely diced
3 garlic cloves, minced
8 ounces mini farfalle pasta
1 teaspoon tomato paste
1 1/2 cups chicken stock
1 teaspoon dried oregano
zest of a whole lemon
8 ounces mozzarella cut into 1/3-inch dice
1/2 cup parmesan, grated
3 medium tomatoes, diced
Sprinkle your eggplant generously with salt and let it drain in a colander for 30 minutes. I used this time to get the rest of my ingredients ready. After 30 minutes, rinse it well and pat it dry on towels.
Preheat your oven to 350°F. Heat a large frying pan over medium-high heat. Once hot, add the oil and once the oil is shimmering, add the eggplant. Fry for 8 minutes, stirring pieces occasionally. Using a slotted spoon or spatula, transfer them to paper towels to drain. Add celery and carrots to remaining oil and cook for 3 minutes before adding onion and garlic. Cook together for 5 more minutes on medium heat. Stir in the pasta and tomato paste and cook for two minutes more. Off the heat, add the oregano, mozzarella, parmesan, tomatoes, fried eggplant, lemon zest, 1 teaspoon table salt, many grinds of black pepper and the stock and mix well.
Transfer mixture to an ovenproof baking dish. Cover with foil and bake 20 minutes, then bake 20 minutes without the foil. Let rest for 5 minutes before serving.
ive always wanted to like eggplant… but its always served swimming in some kind of red sauce.. or its really mushy… awhile ago we found one recipe using eggplant that we really enjoyed. goat cheese makes everything better! at least for us (not so much for bumpkin) when i saw this recipe online i knew i would try it! we both loved this! it was really good! the eggplant wasnt soggy or mushy and it wasnt swimming in sauce! yum we’ll definitely be having this again!
Baked Eggplant Goat Cheese Stacks
adapted from naptime chef
|1||eggplant, about 1 pound, peeled|
|1||cup panko bread crumbs|
|¾||cup freshly grated Parmesan|
|½||cup all-purpose flour|
|3||tablespoons olive oil|
|1||small log goat cheese, sliced (4oz)|
|10||leaves fresh basil, finely chopped|
|1||cup homemade marinara sauce|
1. Preheat oven to 400F. Line a rimmed baking sheet with parchment paper. Set aside.
2. Slice the eggplant into pieces ½-inch thick. About 14 – 16 slices. Sprinkle the slices with kosher salt, place them in a colander and let them drain onto a plate for bowl for about 30 minutes. Then rinse off the salt and pat the slices dry.
3. In a shallow plate combine the panko, Parmesan, and salt. In a separate bowl, whisk the eggs with 1 tablespoon water. Then, place the flour in a shallow plate. Dredge the eggplant in the flour, followed by the whisked eggs, then pat it into the panko mixture until it is well coated. Place the eggplant on the baking sheet. Repeat with remaining slices.
4. Drizzle the eggplant slices with the oil and bake for 20 minutes. Then turn over the eggplant and bake for 10 minutes longer, or until golden and crisp.* Remove from the oven the divide the goat cheese and chopped basil amongst half of the slices. Use the other slices to make a sandwich.
5. Spread the marinara sauce in the bottom of an oven proof baking dish. Transfer the eggplant sandwiches into it and bake for another 10 minutes, or until the cheese is melted.