cheese, and sprinkle with remaining cilantro. Top with remaining eggplant slices and 1 Tbs. Halve tomatoes, add to food processor with chipotle chiles, and purée until smooth. from the heat for 1-2 minutes on each side or until lightly browned. Meanwhile, brush eggplant slices with remaining oil. Reduce heat simmer, uncovered, for 15 minutes. Stir in the tomatoes, lemon juice, basil, salt, cinnamon and pepper. 2 medium eggplants, sliced into 1/2 inch-thick rounds (about 2. (This eliminates some of the bitterness and extracts some moisture from the eggplant). 6 roasted or peeled tomatoes with their juice, chopped, recipe follows. Slice eggplant into 12 rounds (-inch thick). Pulse broiled onion and garlic in food processor. In a small skillet, saute onion and garlic in 1 teaspoon oil until tender. Step 1: Set 2 wire racks over a double layer of paper towels. Bake 10 minutes, flip, then bake 5 minutes more, or until tender.Ĥ. Place eggplant slices on baking sheets in single layer, and brush with remaining 3 Tbs. Flip, and broil 2 minutes more, or until charred.ģ. Broil 3 minutes, or until charred on top. Transfer garlic to bowl, and broil onion 2 minutes more. Spread onion slices and garlic cloves on broiler pan, and broil 90 seconds, or until garlic is slightly charred. Serve immediately.\r\n \r\nPrep Time: 15 min\r\nInactive Prep Time: 30 min\r\nCook Time: 1 hr 15 min\r\nLevel: Intermediate\r\n \r\nRecipe courtesy of Rachael Ray from Cooking Channel's Week in a Day.1. Place in oven 5 minutes to melt the mozzarella. Build stacks on cooling rack placed over baking sheet: eggplant, chard, tomato-onions, basil leaves, mozzarella and eggplant. Spread 1 generous teaspoon of the sauce over each eggplant slice. Add the greens and wilt them, season with salt, pepper and nutmeg. Slice eggplant into 1/2-inch rounds and place on the prepared baking sheet. Toss the mozzarella and Parmesan in a small bowl until well blended. When all of the eggplant has been cooked, wipe the pan clean again and heat 1 tbsp extra virgin olive oil in the skillet over medium heat, add the garlic and stir 1 minute. Sprinkle the hot eggplant with a little salt.
Spoon remaining sauce around base of eggplant stacks, Serve. Drain the eggplant on a cooling rack, wipe out the skillet and repeat. On each of 4 dinner plates, place 1 slice eggplant (use larges sizes first) and drizzle with 1 tablespoon sauce top with 1 slice polenta and 1 tablespoon sauce, Repeat until all slices are used. Heat a thin layer of frying oil in a large heavy-bottom skillet over medium to medium-high heat and cook the eggplant 3 to 4 minutes on each side.
Coat the eggplant slices in order and arrange on a plate. While the sauce cooks, make a breading station (3 sections) for the eggplant: flour, beaten egg, and bread crumbs mixed with cheese, corn meal and fennel. The mixture should be very thick.\r\n \r\nPreheat the oven to 400☏. Add the roasted tomatoes and stir, then let the sauce thicken 15 minutes, uncovered over medium heat. Cover the pan with a lid and sweat the onions 10 to 15 minutes, until very soft and sweet. Rinse the eggplant well under cool water place the slices onto a paper towel to blot dry. Click HEREto find out about salting eggplants. Add the onions, garlic, chili pepper, if using, marjoram, salt and pepper. How to make Eggplant Caprese Stacks Salt the Eggplant: Wash the eggplant, slice crosswise into -inch thick slices, and sprinkle the slices heavily with salt. Meanwhile, heat a little extra virgin olive oil, 2 turns of the pan, over medium-high heat. In a small bowl mix olive oil, oregano, salt, pepper and garlic. Salt the eggplant and drain in colander, 30 minutes. Instructions: Place grill topper on grill and preheat to 400 F. Set aside or prepare the roasted tomatoes.
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