EGGPLANT BAKED FLORENTINE-STYLE RECIPE - (4.7/5)
Provided by á-3209
Number Of Ingredients 30
Steps:
- Salt eggplant and let drain on kitchen towels for 30 minutes; press out excess liquid. Preheat oven to 375°F. Set up breading station: Season flour with salt and pepper in shallow dish. Whisk up eggs in a shallow dish and season with salt and pepper. Combine panko, fine crumbs, salt, pepper, 1 cup of the grated Parmigiano-Reggiano cheese and parsley in another dish. If not using cooking spray, moisten the bread with olive oil. Coat eggplant in flour, egg then breadcrumb mixture. Arrange on 2 large baking sheets, spray liberally with cooking spray (if using) on both sides. Bake eggplant 10-12 minutes then turn and bake 10-12 minutes more until crispy and brown on both sides. For the creamed spinach, heat a medium skillet over medium heat with oil, 2 turns of the pan. Add shallots and garlic, and soften 3-5 minutes. Add Boursin or cream cheese and melt; add half-and-half to thin a bit. Season with nutmeg, salt and pepper. Add spinach and heat through; fold in grated cheese. For the mushrooms, heat a large skillet over medium-high heat with olive oil, two turns of the pan. Add mushrooms and brown; season with salt and pepper. Deglaze the mushrooms with brandy or dry sherry. For the béchamel, melt butter in a saucepot over medium heat. Stir in flour and cook a minute or two. Pour in warm milk and thicken, stirring constantly. Season with salt, pepper and nutmeg to taste. Switch on broiler and place a rack in the center of oven. Make stacks of a slice of crispy eggplant, some spinach, mushrooms, another slice of eggplant, a dollop or two of sauce and a sprinkle each of Fontina or mozzarella and some Parmigiano-Reggiano. Arrange stacks in large shallow casserole or lasagna pan and carefully broil until tops are lightly browned and bubbly.
CHEESY EGGPLANT FLORENTINE (MELANZANE FIORENTINA)
Eggplant with cheese baked to produce a creamy taste sensation ! Good by itself or with roasted meat or chicken. On occasions, can be served as appetizer. From the Nitty Gritty Italian Cookbook.
Provided by Polar Bear
Categories Vegetable
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Slice the eggplant 1/2´´ thick.
- Generously salt both sides of the eggplant slices and arrange them on several layers of paper towels.
- Place a pastry board over them, weighted with large cans of juice or fruit, for 1 hour.
- Then thoroughly rinse the eggplant under cold running water and drain on paper towels.
- Pat completely dry.
- Dust the eggplant with flour and saute the slices in hot oil over high heat until brown.
- Layer the eggplant in an oiled 13´´ x 9´´ baking pan with the sauce, mozzarella cheese, and basil.
- There will be 3 layers.
- Reserve some of the cheese for a topping.
- Bake in a preheated 450° oven for 10 to 12 minutes until the dish is bubbly and the cheese slightly browned.
Nutrition Facts : Calories 488.2, Fat 35.5, SaturatedFat 12.5, Cholesterol 59.7, Sodium 799.3, Carbohydrate 24.7, Fiber 7.5, Sugar 7.7, Protein 20.5
AWESOME EGGPLANT ROLLATINE
This is one of my favorite recipes. Thin sliced eggplant is stuffed with cheese and spinach and topped with marinara sauce. I often use prepared jarred sauce to cut the cook time.
Provided by DEBNJAMES
Categories Fruits and Vegetables Vegetables Eggplant
Time 1h5m
Yield 4
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a shallow mixing bowl combine 3 eggs, 1 tablespoon garlic powder, 1 cup Parmesan cheese, Italian seasoning, salt and pepper. In a separate, shallow dish or plate, pour the flour.
- Heat oil in a large, deep skillet. Dredge eggplant slices in flour, then in egg mixture and fry slices 2 or 3 at a time in hot oil. Place fried slices on a paper towel lined plate to drain.
- In a large bowl combine ricotta, 1/2 cup mozzarella, remaining 1 cup Parmesan, remaining 1 tablespoon garlic powder, 1 egg, parsley and spinach; mix well.
- Spread about 1/3 of the pasta sauce in the bottom of a 9x13 inch baking dish. Place about 2 tablespoons of spinach mixture in the center of each eggplant slice and roll securely; place in prepared pan. Pour remaining pasta sauce over eggplant rolls and top with remaining 1/2 cup mozzarella cheese.
- Bake in preheated oven for 30 minutes.
Nutrition Facts : Calories 894.4 calories, Carbohydrate 79.6 g, Cholesterol 276.2 mg, Fat 41.6 g, Fiber 15 g, Protein 53.3 g, SaturatedFat 18.9 g, Sodium 1872 mg, Sugar 27.6 g
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