Air Fryer Stuffed Eggplant

This meat free dinner for two is packed with fresh veggies but what really puts it over the top is it's spicy, crisp coating of crumbs!

Ingredients:

1 medium eggplant, halved

2 tbsps olive oil, divided

1/2 cup cherry tomatoes, pierced with a knife

1/4 cup diced red onion

1/2 cup diced zucchini

1 tbsp slivered sundried tomatoes in oil

1/2 cup cooked rice

1/2 tsp smoked paprika

1/2 tsp coriander

1/2 tsp garlic powder

salt and pepper to taste

1 tsp parmesan

1 tbsp Panko

1/2 tsp chili crisp oil 

green onions to garnish

Sprinkle salt on eggplant halves and let sit for 20-30 minutes, then wipe with a paper towel. Brush with 1 tbsp olive oil and air fry at 375°F for 12-15 minutes then dice the flesh and spoon out leaving about 1/4" on the skins.

Heat 1 tbsp olive oil in a large saucepan to medium high and add the tomatoes, onion, zucchini and sundried tomatoes cooking for 5 minutes. You can gently press down on the tomatoes to release some juice. Mix in the seasonings, eggplant and rice and remove from heat.

Fill the eggplant shells. Combine the parmesan, Panko and chili crisp oil (This is an awesome topping!!) Sprinkle it over top of everything and air fry at 350°F for 7-8 minutes.

Garnish with sliced green onions and serve.

Serves 2

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Eggplant Parmigiana Pierogies

Traditional pierogies meet classic Italian in this fusion-food mashup. 

Ingredients:

1 medium eggplant, peeled and cut in 1/2" cubes (5 cups)

3 tsps minced garlic

2 1/2 - 3 cups shredded mozzarella 

1/3 cup parmesan 

1/2 cup Panko

6 tbsps olive oil, divided

1 tsp salt, divided

32 oz (907g) frozen perogies (do not thaw)

1/4 tsp red pepper flakes

1 - 24 oz jar (700 ml) tomato sauce

2 dozen cherry tomatoes (optional)

fresh basil to garnish

Toss the cubed eggplant with 1/2 tsp salt and set aside

In a bowl combine the parmesan, Panko and 1 tbsp olive oil and set aside.

Heat 1 tbsp olive oil in a pan on medium heat. Add 1/2 the perogies to the skillet and cover, cooking without stirring for 3-5 minutes. Then turn them oven and cook another 4-5 minutes until golden. Remove from the skillet to another pan or bowl.

Add another 1 tbsp oil to the skillet and repeat with the remaining pierogies. I used bacon and romano flavour here.

Place the oven rack 6-8" below broiler.

Heat 3 tbsps olive oil in a skillet and add the eggplant and 1/2 tsp salt. Cook until browned and tender, about 5-7 minutes. Add the garlic and red pepper flakes. Stir together then add the tomato sauce. Bring to simmering then remove from heat.

Add the pierogies and 1/2 the mozzarella and spread in an even layer on a baking sheet. Sprinkle the rest of the mozzarella and top with the breadcrumb mixture.

Place under broiler to melt the cheese, about 2-4 minutes.

If adding cherry tomatoes pop them in on top after the pan has been under the broiler a minute or 2. Then when ready garnish with basil.

Serves 6-8

And they didn't leave a mess in the pan!

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Roasted Fanned Eggplant

This is a fun way to make Eggplant Parmigiana! The basic recipe courtesy of Loretto at sugarlovespices.com. Make it and you might become a "fan" too!

Ingredients:

1 medium eggplant

7 oz (200g) sliced mozzarella

1/4 cup parmesan

28 oz (3 1/2 cups) tomato sauce or passata

2 or 3 tbsps olive oil

1 garlic clove

pinch red pepper flakes

4 basil leaves plus more to garnish

salt and pepper to taste

Take a medium eggplant and slice it about 1 1/2" below the stem down lengthwise about 1/4" thick to make 6 or 7 slices, keeping the stem end intact. If you think your eggplant might be bitter, salt the slices and leave for 30 minutes then brush off the salt.

Place the eggplant on a piece of parchment paper in a baking dish and add some pepper and a drizzle of olive oil. Bake at 375°F for 15-20 minutes. Remove and let rest until cool enough to handle.

While the eggplant cools add 2 tbsps olive oil to a saucepan. Heat to medium and add the red pepper flakes and whole garlic clove. When garlic starts to sizzle add the tomato sauce, salt, pepper and basil leaves. Stir and simmer for 15 minutes.

Up the oven temperature to 400°F. Fan open the eggplant slices and place mozzarella slices between each slice of eggplant along with some parmesan cheese. Spoon sauce between each slice and pour the rest of the sauce on top. Add more parmesan, some torn basil leaves and another drizzle of olive oil.

Bake at 400°F for 25-30 minutes or until very tender. Cool 5 minutes before serving.

And you'll find the recipe for these lovely stuffed tomatoes we had alongside our eggplant here:

https://hotandcoldrunningmom.blogspot.com/2021/08/rice-stuffed-garden-tomatoes.html?m=1

Adapted from: sugarlovespices.com

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Moussaka

Creamy béchamel sauce tops layers of eggplant, potatoes and a hearty meat sauce in this classic eggplant casserole. 

Ingredients:

1 large eggplant, cut in 1/4" slices

3 medium potatoes, cut in 1/4" slices

salt

olive oil for frying

Meat Sauce:

2 tbsps olive oil

1 onion, finely chopped

3 tsps minced garlic

1 lb ground lamb or beef

2 tsps dry oregano

2 tbsps tomato paste

1/2 tsp smoked paprika

1 cup beef broth

salt and pepper to taste

pinch of sugar

2 tbsps chopped fresh parsley or 2 tsps dry parsley

Béchamel Sauce:

1/2 cup butter

2/3 cup flour

4 cups milk

pinch of nutmeg

salt and pepper to taste

2 eggs

2 tbsps parmesan, romano or mitzithra cheese

Lay the eggplant slices out in a single layer and sprinkle salt over each slice. Let them sit for 30 minutes then pat dry with paper towels wiping away excess salt. Brush with oil and put 6" under the broiler. Broil until soft and slightly golden.

While the eggplant sweats fry the potato slices in oil until browned and fork tender. Lay the potato slices in an oiled 13 X 9" baking dish. Layer half the eggplant slices over the potatoes.

Meat sauce: In a skillet cook the onions in oil and add the garlic and lamb or beef. Once no pink remains in the meat add the seasonings, a pinch of sugar, tomato paste and broth. Bring to a boil, then reduce heat and simmer for 20-30 minutes or until the liquid is absorbed. Spread the meat sauce over the eggplant slices then lay the remaining eggplant slices over the meat sauce.

Béchamel Sauce:  Heat butter on medium heat and stir in the flour, salt and pepper. Whisk in the milk and nutmeg and simmer 5-7 minutes. In a bowl beat the eggs and add a small amount of the warmed milk, then whisk it into the pot. Bring to a gentle boil for 2 minutes. Remove from heat and add the cheese. Allow to cool slightly a few minutes. It will thicken. Spread the béchamel on top of the eggplant and sprinkle a little more cheese.

Bake at 375°F for 45-60 minutes. Cool 15 minutes before cutting to serve. Makes 8-10 servings.

And those Marinated Tomatoes were perfect with the Moussaka!

Here's the recipe:

https://hotandcoldrunningmom.blogspot.com/2020/08/amazing-marinated-tomatoes.html?m=1

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Twice Baked Eggplant

Creamy baked eggplant, some flavourful ingredients and ground beef make this a hearty meal for two. 

Ingredients:

1/2 medium eggplant

1/2 lb ground beef

1 tbsp taco seasoning 

1/2 cup shredded zucchini

1 tbsp olive oil

1/2 cup chopped onion

2 tsps minced garlic

1/2 cup shredded old cheddar

1 egg

1/2 tsp dry oregano

1 tbsp fresh chopped basil

salt and pepper to taste

Cut the eggplant in half lengthwise and brush with olive oil. Place cut side up on a baking sheet and pop in a 375°F oven for 25 minutes.

Remove and cool. Reduce oven temp to 350°F.

When the eggplant is cool enough to handle, scoop out the flesh into a bowl. Set aside.

In a fry pan, cook the ground beef and add the taco seasoning, then add to the eggplant along with the zucchini, onion and garlic. Remove to a bowl and add the cheese, egg, oregano, basil, salt and pepper.

In an oiled baking dish spoon the filling into the eggplant shell, pile high and pack firmly with your hands.

Bake at 350°f for 30 minutes.

When cut in half and served with a cob of corn this made enough for two dinners.

Adapted from: onedishkitchen.com

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Skillet Eggplant Parm

Classic Italian comfort food with baked eggplant instead of fried to keep it on the healthy side.

Ingredients:

1 medium eggplant, cut in 1/4" rounds

salt

20-24 oz tomato sauce

1 1/2 cups bread crumbs

3/4 cup parmesan, divided

2 cups shredded mozzarella

2 eggs

1/2 cup flour

1 tsp water

1 cup roughly chopped arugula (optional)

2 tsps dry basil

10" cast iron skillet

Lay slices of eggplant on paper towel, sprinkle with salt and cover with more paper towels for 45 minutes, then press with the paper towels to soak up any liquid before removing. This will ensure that you don't have soggy eggplant once breaded. You may want to cut a few smaller slices in half so that they can be placed between larger slices when fitting into the skillet.

Set up a breading station... 

- A shallow bowl with flour, 1/2 cup parmesan and basil.

- Whisk eggs and water together in another.

- And have the bread crumbs ready in a third.

Coat each eggplant slice in the flour mixture, then dip in egg to coat, then cover in crumbs gently pressing them on. Place on a lined baking sheet and bake at 400°F for 12 minutes. Carefully turn them over and return to the oven for 8 minutes.

Put 1/2 cup tomato sauce in the bottom of the cast iron pan. Now layer the baked eggplant, chopped arugula if using and sauce.

Then about half the mozzarella, more eggplant, 

the rest of the sauce to cover and the remaining mozzarella.

Bake in a 375°F oven for 30 minutes. Sprinkle the remaining 1/4 cup parmesan over the top and bake into the oven for another 7 or 8 minutes.

Rest 10 minutes before slicing.

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Baked Stuffed Eggplant

Really a cross between baked eggplant and meatloaf, this aromatic combination can be served with a green salad or atop a plate of pasta.

Ingredients:

1 eggplant

1/2 lb ground pork

2 tbsps chopped onion

1 tsp minced garlic

1 tbsp Panko bread crumbs

1 tsp paprika

1/4 tsp cayenne pepper

salt and pepper to taste

pinch of red pepper flakes

1 1/2 cups tomato sauce

1/4 cup olive oil

1/2 cup mozzarella

With wooden spoons on either side, cut the eggplant in 1" slices almost through but stopping at the spoons. Then submerge the eggplant in a bowl of salt water for 15 minutes, using about 1 tsp salt in the water.

Mix the pork, onion, garlic, Panko, paprika, cayenne, salt, pepper and red pepper flakes together. Once the 10 minute soak is up, remove the eggplant and cut the slices through. (The partial cuts were just to make handling it for soaking easier). Place the slices in order of size and divide the meat mixture on top of each slice.

Assemble the meat/eggplant slices together and secure using 2 or 3 skewers going through lengthwise. Make sure you have a skillet that fits the eggplant and skewers. In the picture above you'll see I had metal skewers, but when I tried to place the eggplant in my pan the skewers made it too long so I had to re-assemble using wooden skewers.

Heat olive oil in the skillet and fry the eggplant in hot oil for 3-4 minutes per side. Top with salt, pepper and tomato sauce and place in a 350°F oven for 40 minutes.

I transferred the eggplant to a baking dish for the oven as I was not using an oven-safe skillet.

After 40 minutes remove the skewers, add the mozzarella and broil for 2-3 minutes. Let rest 5 minutes before slicing.

Serving suggestion:

Toss spaghetti with more tomato sauce and serve eggplant/meat slice on top.

Depending on the size of the eggplant you use, this meal will serve 6-7 people.

Adapted from: cookistwow

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