Stuffed Eggplant With Ricotta Spinach Artichoke Recipe 425

Steps:

• Cook the pasta to al dente according to the package directions. Drain and set aside. Preheat the oven to 425 degrees F.
• Mix together the spinach, artichokes, ricotta, 4 ounces cream cheese, 1/3 cup Parmesan, 1 teaspoon salt and a few grinds of black pepper in a medium bowl. Whisk together the half-and-half, mozzarella, remaining 4 ounces cream cheese, remaining 1/3 cup Parmesan and 1 teaspoon salt in a medium microwave-safe bowl until smooth and combined. Heat in the microwave in 30-second increments, stirring between each, until warm and smooth, about 2 minutes.
• Spread 1/2 cup cheese sauce on the bottom of a 9-by-13-inch baking dish. Stuff a heaping tablespoon of the spinach mixture into each shell and arrange them in the baking dish seam-side up. Pour the remaining cheese sauce over the shells, cover with foil and bake until the cheese is melted and bubbling, 13 to 15 minutes.
• Meanwhile, mix the olive oil, breadcrumbs and parsley, if using, in a small bowl until well combined. Remove the foil from the baking dish and sprinkle the mixture over the shells. Bake until the breadcrumbs are golden brown and the cheese is bubbly, about 10 minutes.

Steps:

• Wash artichokes under cold water. Using a stainless steel knife, trim the outer part of the stems. Pull off the lower petals that are small and tough. Cut off the top inch of the artichoke then cut in half, top to bottom. Rub with half a lemon to preserve the green color. Put the oil, broth, garlic, lemon and herbs in a casserole pan. Place the artichoke halves in the liquid face down. Season with salt and pepper. Cover and bake in a preheated 350 degree F oven for 30 minutes until tender.
• In a mixing bowl, combine ricotta, sun-dried tomatoes, 3 cloves of sliced garlic and spinach. Stir in the egg and about 6 ounces of cheese; season with salt and pepper. In a separate bowl, combine bread crumbs, oil, remaining slices of garlic, remaining cheese and parsley; season with salt and pepper. Remove the artichokes from the pan and carefully scoop out the chokes. Fill the cavity of artichoke with the cheese mixture and place on a baking pan. Sprinkle the tops with the bread crumb mixture. Broil for 5 minutes until the cheese is warm and the crumbs are browned. Serve with lemon wedges.

Steps:

• 1. Preheat oven to 450 degrees. Cut eggplant into rounds about 3/4 inch thick. Coat front and back with olive oil. Put eggplant on two baking sheets. Add salt & pepper. Bake in the oven for 20-25 minutes-flipping them half way. Eggplant should be nice and golden brown. While eggplant bakes, mix the ricotta, eggs, spices and 1 cup of Parmesan together in a small bowl. Add some salt & pepper.
• 2. In an oven safe casserole dish, layer the bottom with a bit of the marinara sauce. Add 1 layer of your eggplant on top, a handful of spinach. Then add more sauce, and a layer of ricotta.
• 3. Repeat until you run out of eggplant. Top layer should be remaining spinach, sauce and Mozzarella cheese. In that order. Reduce oven temp to 375. Place the dish in the oven and bake for 20 - 30 minutes, or until desired brownness. The cheese should be melted and the marinara should be bubbly. Let sit for at least 10 minutes before serving. I served with a salad and crusty bread.

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Place eggplant cutlets on a baking sheet.
• Bake on the center rack of the preheated oven for 10 minutes. Flip, and continue to bake until both sides are golden brown and cutlets are cooked through, 6 to 7 minutes more. Remove from the oven and reduce temperature to 350 degrees F (175 degrees C).
• Mix ricotta cheese, spinach, egg, and garlic together in a medium bowl.
• Place 1/2 cup spaghetti sauce in the bottom of an 8-inch square baking dish and layer with 1/2 of the eggplant cutlets, 1/2 of the ricotta mixture, and 1/2 of the remaining sauce. Repeat layers with remaining eggplant, ricotta mixture, and sauce. Sprinkle mozzarella cheese over top.
• Bake in the preheated oven until cooked through and bubbling, about 30 minutes.

Steps:

• In a large saute pan heat oil add onion and garlic and cook until onion is translucent. Add reserved chopped eggplant flesh, zucchini and red bell peppers - cook until softened. Add rice. Add white wine cook until wine has evaporated. Add tomatoes, tomato juice and simmer for about 10 minutes or until mixture has thickened and rice is starting to soften. Remove pan from heat and stir in bulgur, anchovies, olives, capers, pine nuts, oregano, thyme, mint and salt and pepper to taste.
• Preheat oven to 375 degrees F.
• Stuff eggplant halves loosely with mixture and arrange on a lightly oiled roasting pan. Top with a mixture of breadcrumbs and Parmesan and bake for 1 hour or until eggplant and breadcrumbs are golden brown. Serve lukewarm.

Steps:

• Make the sauce: Heat the olive oil in a large wide pot over medium-high heat. Add the garlic and cook until golden brown, about 2 minutes. Add the tomatoes, oregano, red pepper flakes, 1/2 teaspoon salt and a few grinds of pepper. Bring to a boil, then reduce the heat to a simmer. Cook, stirring, until thickened, 15 to 20 minutes; season with salt. (You should have about 4 heaping cups of sauce.)
• Make the stuffed shells: Preheat the oven to 375˚ F. Bring a large pot of salted water to a boil. Add the pasta shells and cook as the label directs for baking, about 9 minutes. Rinse under cold water to stop the cooking. Spread out on a baking sheet.
• Heat the olive oil in a large skillet over medium-high heat. Add the spinach and cook, tossing occasionally, until wilted, 2 to 3 minutes. Remove to a large plate lined with a kitchen towel. Squeeze to remove any excess liquid, then finely chop.
• Put the spinach in a large bowl and add the ricotta, mozzarella, parsley, Parmesan, lemon zest, beaten egg, 1/2 teaspoon salt and 1 teaspoon pepper. Stir until combined.
• To assemble, spread about half of the sauce in the bottom of a 10-by-14-inch baking dish. Evenly fill the shells with the spinach-ricotta mixture using a spoon, or pipe it in using a pastry bag. Arrange the shells side by side, open-side up, in the baking dish on top of the sauce, then top with the remaining sauce.
• Cover the dish with foil and bake until heated through and the sauce is simmering around the edges, about 30 minutes. Remove the foil and bake until any shells or cheese poking through the sauce are lightly browned in spots, about 10 more minutes. Let sit 10 minutes. Top with more Parmesan and red pepper flakes.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Scoop out the flesh of the eggplant, chop, and reserve. Season shells with salt and pepper, and coat with some olive oil; set aside.
• Heat 1/4 cup olive oil in a large, deep skillet over medium high heat. Saute sausage and garlic until sausage is evenly brown. Stir in the reserved chopped eggplant. Season with parsley, salt and pepper. Pour in wine, and cook 5 minutes. Mix in the bread crumbs and 1/4 cup Parmesan cheese. If mixture is dry, stir in more olive oil. Stuff mixture into eggplant shells, and sprinkle top with remaining Parmesan cheese.
• Bake in preheated oven for 30 to 40 minutes, or until eggplant is tender.