Saturday, June 20, 2015

Two Eggplant Recipes

Do you like eggplant? Then here are two recipes for you. We have an eggplant brushetta and an eggplant lasagna. Both delicious.

Eggplant Brushetta

1 loaf french bread
1 egg plant 
2 tomatoes
olive oil
4 oz. fresh mozzarella
3 tablespoons basil
3 tablespoons dill
salt and pepper

On a grill (or table top grill) preheat to 350 degrees. Cut french bread into 1 1/2 thick slices, drizzle with olive oil and toast both sides on grill, set aside. Slice your egg plant and tomatoes about 1/4 inch thick, drizzle with olive oil, salt, and peeper, grill until starting to char, remove and let cool. Place bread on baking sheet and preheat oven to 350 degrees. Place egg plant slices then tomato slices on bread. Mix 1.4 cup olive oil with the dill and basil, mix well and drizzle over top of tomatoes. Thinly slice the mozzarella cheese and place on top of tomatoes. Bake for 15 minutes or until mozzarella is melted and brown. Serve hot.

Egg plant lasagna

16 oz. lasagna noodles (boiled and cooled)
1 lg can spaghetti sauce
1 onion (finely diced)
1 green pepper (finely diced)
1 egg plant (sliced thin)
1/4 cup ricotta cheese
1/2 cup shredded mozzarella
Salt and pepper

Preheat oven to 375 degrees. Saute onions and green pepper in skillet season with salt and pepper, sweat until transparent, set aside. In same skillet brown eggplant slices on both sides and set aside. In a 2 quart casserole dish place a small amount of sauce in bottom of dish and spread evenly, add 1/2 of your lasagna sheets, then layer on your egg plant slices, green pepper and onions, layer of sauce and your ricotta cheese. Then place remaining Lasagna sheets on top, cover with remaining sauce, and place shredded mozzarella cheese on top and bake for 45 minutes or until bubbly and golden brown. Let rest for 5 minutes then serve.

1 comment:

  1. Great Eggplant recipes, we love Eggplant. Thank you so much for sharing with Full Plate Thursday and have a great day!
    Come Back Soon,
    Miz Helen


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