This is a great way to make your eggplant and use it throughout the week. It can be layered onto sandwiches, added to salads, used on pizza or eaten just plain, with or without sauce and cheese!
INGREDIENTS
1 large eggplant, sliced into 1/4-inch thick rounds
Sea salt, enough to “salt” the eggplant and to season the egg
Extra virgin olive oil, for coating the pan & drizzling
Panko or Plain breadcrumbs, about 2 1/2 cups (140 grams)
3 large eggs
Salt, Freshly ground black pepper and Parmesan Cheese, to taste
DIRECTIONS
Preheat oven to 400 degrees F. Spray a baking sheet with non-stick cooking spray. Place the breadcrumbs in a shallow dish and season with salt, pepper and parmesan cheese to taste.
Add the eggs, salt and pepper to a deep bowl, and beat with a fork to combine.
Use a fork to dip the slice in the egg and lightly coat both sides, shaking off any excess egg. Dip the slice into the breadcrumbs on both sides using your fingers to brush some crumbs on top, and gently press the eggplant so the crumbs stick. Place the fully-coated slice on the prepared baking sheet.
Drizzle the slices very lightly with some olive oil and bake 20 to 25 minutes, turning halfway through, until golden on both sides.
Transfer the slices to a paper-towel lined plate for 1 to 2 minutes to absorb any excess oil. Serve hot, warm or even at room temperature. Leftovers may be stored in a covered container and heated in a 350F oven for 10 minutes.
Eggplant has a reputation for either being breaded and fried
in oil, or watery and flavorless. This Chow.com recipe is an Italian take on a
vegetarian shepherd’s pie. The eggplant is oven-roasted in a heavy-bottomed
pan, then combined with sautéed mushrooms, onions, crushed tomatoes, and olives
to make a thick, chunky vegetable filling.
INGREDIENTS
For the filling:
3 tablespoons olive oil
1 1/2 pounds eggplant, large dice
1 pound crimini mushrooms, stems trimmed and mushrooms quartered
1/3 cup dry red wine
1/2 medium yellow onion, small dice
1 teaspoon dried oregano
3/4 teaspoon red pepper flakes
Kosher salt and Freshly ground black pepper
5 medium garlic cloves, minced
1/2 cup green olives, pitted and coarsely chopped
1 (14-1/2-ounce) can crushed tomatoes
1 cup water
For the polenta and to assemble:
3 cups water, plus more as needed
2 cups whole milk
2 teaspoons kosher salt
1 1/2 cups polenta (or coarsely ground cornmeal)
1/2 cup finely grated Parmesan cheese (about 1 1/2 ounces)
Heat the oven to 350°F and arrange a rack in the middle. Place a large, well-seasoned or enameled cast iron skillet in the oven while it is heating. Once the oven is heated, carefully drizzle 1 tablespoon of the oil into the hot skillet and let it heat up for 1 to 2 minutes. Add the eggplant to the skillet and arrange it in an even layer. Roast until tender and starting to brown, stirring halfway through, about 25 minutes. Using a dry kitchen towel or potholder, carefully remove the hot skillet from the oven by its handle and place it on the stovetop. (Use care when handling the hot skillet on the stovetop.) Using a spoon, transfer the eggplant to a medium bowl; set aside.
Add 1 tablespoon of the oil to the skillet and place over high heat until shimmering. Add the mushrooms and cook, stirring rarely, until browned, about 8 minutes. Add the wine, stir to combine, and cook until the liquid has completely evaporated. Reduce the heat to medium low and, using a spoon, transfer the mushrooms to the bowl with the eggplant.
Add the remaining 1 tablespoon of oil to the skillet and heat until shimmering. Add the onion, oregano, and red pepper flakes and season with salt. Cook, stirring occasionally, until the onion has softened and is just beginning to brown, about 5 minutes. Add the garlic and cook, stirring often, until fragrant, about 1 minute more.
Add the olives and reserved eggplant and mushrooms, along with any accumulated juices in the bowl, and stir to combine. Add the tomatoes and water, season with salt and pepper, and stir to combine. Bring the mixture to a simmer. Reduce the heat to low and cook, stirring occasionally, until slightly thickened, about 20 minutes. Meanwhile, begin making the polenta. (When the eggplant and mushroom mixture is ready, remove from the heat, taste, and season with salt and pepper as needed; keep warm until the polenta is ready.)
For the polenta and to assemble:
Place the measured water, milk, and salt in a large saucepan and bring to a simmer over high heat. Reduce the heat to low and, whisking constantly, slowly pour in the polenta in a thin, steady stream until all of it is incorporated and there are no lumps.
Cook, whisking or stirring with a spoon every few minutes, until the polenta pulls away from the sides of the pan and the grains have softened, about 20 minutes. (If the polenta starts to get too thick before it’s done, add water 1/4 cup at a time as necessary.) Stir in the Parmesan cheese and set aside. Heat the oven to broil and keep the rack in the middle.
Pour the polenta over the eggplant and mushroom mixture and spread it into a smooth, even layer. Evenly sprinkle the fontina over the polenta. Place the skillet in the oven and broil until the cheese is browned and bubbling, about 4 minutes. Remove from the oven to a wire rack and let sit 5 minutes before serving.
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https://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpg00Meredith Lehmanhttps://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpgMeredith Lehman2013-09-25 10:17:452013-09-25 10:17:45Eggplant and Mushroom Polenta Bake
Martha Stewart has the right idea. Ricotta and
pureed squash add extra creaminess to a familiar favorite. Sharp cheddar and
parmesan lend their flavor to the sauce in this creative twist on mac and
cheese
INGREDIENTS
1 small butternut squash (about 1 pound), peeled, seeded, and cut into 1-inch cubes (about 3 cups)
1 cup homemade or low-sodium canned chicken stock, skimmed of fat
Preheat oven to 375 degrees. Combine squash, stock, and milk in a medium saucepan; bring to a boil over medium-high heat. Reduce heat to medium; simmer until squash is tender when pierced with a fork, about 20 minutes. Remove from heat. Mash contents of saucepan; stir in nutmeg, cayenne, and salt, and season with black pepper. Stir to combine.
Meanwhile, bring a large pot of water to a boil. Add noodles; cook until al dente according to package instructions, about 8 minutes. Drain, and transfer to a large bowl; stir in squash mixture, cheddar, ricotta, and 2 tablespoons Parmesan.
Lightly coat a 9-inch square baking dish (4 inches deep) with cooking spray. Transfer noodle mixture to dish. In a small bowl, combine breadcrumbs, remaining 2 tablespoons Parmesan, and oil; sprinkle evenly over noodle mixture.
Cover with foil, and bake 20 minutes. Remove foil, and continue baking until lightly browned and crisp on top, 30 to 40 minutes more. Serve immediately.
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https://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpg00Meredith Lehmanhttps://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpgMeredith Lehman2013-09-25 10:16:042013-09-25 10:16:04Macaroni and Cheese with Butternut Squash
Simple Oven Roasted Eggplant
Simple Oven Roasted Eggplant
This is a great way to make your eggplant and use it throughout the week. It can be layered onto sandwiches, added to salads, used on pizza or eaten just plain, with or without sauce and cheese!
INGREDIENTS
DIRECTIONS
Preheat oven to 400 degrees F. Spray a baking sheet with non-stick cooking spray. Place the breadcrumbs in a shallow dish and season with salt, pepper and parmesan cheese to taste.
Add the eggs, salt and pepper to a deep bowl, and beat with a fork to combine.
Use a fork to dip the slice in the egg and lightly coat both sides, shaking off any excess egg. Dip the slice into the breadcrumbs on both sides using your fingers to brush some crumbs on top, and gently press the eggplant so the crumbs stick. Place the fully-coated slice on the prepared baking sheet.
Drizzle the slices very lightly with some olive oil and bake 20 to 25 minutes, turning halfway through, until golden on both sides.
Transfer the slices to a paper-towel lined plate for 1 to 2 minutes to absorb any excess oil. Serve hot, warm or even at room temperature. Leftovers may be stored in a covered container and heated in a 350F oven for 10 minutes.
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Eggplant and Mushroom Polenta Bake
Eggplant and Mushroom Polenta Bake
Eggplant has a reputation for either being breaded and fried
in oil, or watery and flavorless. This Chow.com recipe is an Italian take on a
vegetarian shepherd’s pie. The eggplant is oven-roasted in a heavy-bottomed
pan, then combined with sautéed mushrooms, onions, crushed tomatoes, and olives
to make a thick, chunky vegetable filling.
INGREDIENTS
For the filling:
For the polenta and to assemble:
DIRECTIONS
Heat the oven to 350°F and arrange a rack in the middle. Place a large, well-seasoned or enameled cast iron skillet in the oven while it is heating. Once the oven is heated, carefully drizzle 1 tablespoon of the oil into the hot skillet and let it heat up for 1 to 2 minutes. Add the eggplant to the skillet and arrange it in an even layer. Roast until tender and starting to brown, stirring halfway through, about 25 minutes. Using a dry kitchen towel or potholder, carefully remove the hot skillet from the oven by its handle and place it on the stovetop. (Use care when handling the hot skillet on the stovetop.) Using a spoon, transfer the eggplant to a medium bowl; set aside.
Add 1 tablespoon of the oil to the skillet and place over high heat until shimmering. Add the mushrooms and cook, stirring rarely, until browned, about 8 minutes. Add the wine, stir to combine, and cook until the liquid has completely evaporated. Reduce the heat to medium low and, using a spoon, transfer the mushrooms to the bowl with the eggplant.
Add the remaining 1 tablespoon of oil to the skillet and heat until shimmering. Add the onion, oregano, and red pepper flakes and season with salt. Cook, stirring occasionally, until the onion has softened and is just beginning to brown, about 5 minutes. Add the garlic and cook, stirring often, until fragrant, about 1 minute more.
Add the olives and reserved eggplant and mushrooms, along with any accumulated juices in the bowl, and stir to combine. Add the tomatoes and water, season with salt and pepper, and stir to combine. Bring the mixture to a simmer. Reduce the heat to low and cook, stirring occasionally, until slightly thickened, about 20 minutes. Meanwhile, begin making the polenta. (When the eggplant and mushroom mixture is ready, remove from the heat, taste, and season with salt and pepper as needed; keep warm until the polenta is ready.)
For the polenta and to assemble:
Place the measured water, milk, and salt in a large saucepan and bring to a simmer over high heat. Reduce the heat to low and, whisking constantly, slowly pour in the polenta in a thin, steady stream until all of it is incorporated and there are no lumps.
Cook, whisking or stirring with a spoon every few minutes, until the polenta pulls away from the sides of the pan and the grains have softened, about 20 minutes. (If the polenta starts to get too thick before it’s done, add water 1/4 cup at a time as necessary.) Stir in the Parmesan cheese and set aside. Heat the oven to broil and keep the rack in the middle.
Pour the polenta over the eggplant and mushroom mixture and spread it into a smooth, even layer. Evenly sprinkle the fontina over the polenta. Place the skillet in the oven and broil until the cheese is browned and bubbling, about 4 minutes. Remove from the oven to a wire rack and let sit 5 minutes before serving.
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Macaroni and Cheese with Butternut Squash
Macaroni and Cheese with Butternut Squash
Martha Stewart has the right idea. Ricotta and
pureed squash add extra creaminess to a familiar favorite. Sharp cheddar and
parmesan lend their flavor to the sauce in this creative twist on mac and
cheese
INGREDIENTS
DIRECTIONS
Preheat oven to 375 degrees. Combine squash, stock, and milk in a medium saucepan; bring to a boil over medium-high heat. Reduce heat to medium; simmer until squash is tender when pierced with a fork, about 20 minutes. Remove from heat. Mash contents of saucepan; stir in nutmeg, cayenne, and salt, and season with black pepper. Stir to combine.
Meanwhile, bring a large pot of water to a boil. Add noodles; cook until al dente according to package instructions, about 8 minutes. Drain, and transfer to a large bowl; stir in squash mixture, cheddar, ricotta, and 2 tablespoons Parmesan.
Lightly coat a 9-inch square baking dish (4 inches deep) with cooking spray. Transfer noodle mixture to dish. In a small bowl, combine breadcrumbs, remaining 2 tablespoons Parmesan, and oil; sprinkle evenly over noodle mixture.
Cover with foil, and bake 20 minutes. Remove foil, and continue baking until lightly browned and crisp on top, 30 to 40 minutes more. Serve immediately.
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