#1  
Old 06-03-2006, 12:56 PM
james's Avatar
Brick Oven Merchant
 
Join Date: Mar 2005
Location: Pebble Beach, CA
Posts: 4,648
Default Baked eggplant with Mozzarella

I wanted to find a recipe that uses our new terracotta bakeware, and this came out great. Plus, it uses fresh mozzarella -- one of my favorites. It's ligher than a traditional eggplant parmesan, but still has nice big flavors.

1 large eggplant
2-3 tablespoons olive oil
1 small onion
1 4-6 oz mozzarella ball
2-3 tablespoons good quality tomoto sauce (I smashed 2 whole San Marzano tomatoes, plus a little juice)

Core the eggplant, and dice the eggplant meat. Mix the eggplant with 1-2 tbl olive oil, salt and pepper to taste.

Dice and saute the onion in 1 tbl olive oil. Add the diced eggplant and saute until soft.

Dice the mozzarella (there is an almost 1:1 ratio of eggplant to cheese) an add it to the eggplant and onion.

Put the cored eggplant halves in a terracotta dish, and brush the inside of the cored eggplant with olive oil. Add the cheese/eggplant stuffing. Top with tomatoes sauce (not too heavy) and put in a medium hot brick oven.

If your oven is too hot, you can cover the dish with foil.

The finished dish is brown on top and the eggplant is soft all the way through and the cheese is melted.

Salute,
James
__________________

To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.


To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.
Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are On
Pingbacks are On
Refbacks are On



All times are GMT -7. The time now is 06:02 PM.

Powered by vBulletin® Copyright ©2000 - 2014, Jelsoft Enterprises Ltd.
Search Engine Friendly URLs by vBSEO 3.6.0
2006/10 Forno Bravo, LLC