Gardening Articles and Videos

Eggplant with Mozzarella
11/22/2011 | Sheryl McGlochlin

Article image: Eggplant with Mozzarella

Eggplant-- that pretty purple vegetable staring you down in the produce aisle-- can seem daunting to cook, but this simple recipe can make novice cooks seem like a dream in the kitchen.

Instructions
Things You'll Need:

* Eggplant (Choose one with even texture; it should feel heavy but shouldn't be more than 6 inches across)
* Mozzarella (Fresh Mozzarella is preferred)
* Salt
* Olive oil
* Grill pan or skillet
* Oven (to keep pieces warm as you continue to cook)
* Baking sheet

Step 1
Preheat your oven to 190 degrees Fahrenheit (this is a low temperature as you are only keeping the pieces warm as you cook.) Wash the eggplant and cut horizontally into 1/2 inch slices; thicker slices take longer to cook. (Optional: You can peel the skin with a peeler, but I prefer it on for the vitamins.)
Step 2
Heat 1-2 tbsp of the oil in a skillet or grill pan. While oil is heating, cut mozzarella into thin slices to cover each slice on one side of the eggplant.
Step 3
Once the pan is hot, add enough strips to the pan to cover, but leave enough room so you will be able to flip them. Cook one side 2 minutes; flip and then add mozzarella slice to cook side. Cook another 2 minutes.
Step 4
After each side is cooked, scoop up each eggplant slice in the skillet and place on the baking sheet in the oven to further melt the mozzarella. Repeat steps 2-3 (Eggplant soaks up oil like crazy, so you will need more!)
Once you have cooked the entire eggplant, leave in oven to warm for an additional 5 minutes and then serve, with salt to taste!
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