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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
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