eggplant | theadmiralschef

Ingredients:

2 medium eggplants, peeled and sliced lengthwise

½ c. extra virgin olive oil

1 ½ c. ricotta cheese

4 T. fresh parsley, minced

4 oz. proscuitto or thinly-sliced ham

4 oz. fresh mozzarella cheese

2 c. tomato Sauce

1 c. fresh parmesan cheese, shredded

Directions:

Fry thin slices of eggplant in olive oil until tender. Drain. Crisscross slices on counter top. Blend ricotta and minced parsley in a small bowl. Place a bead of cheese along each slice of eggplant. In the center, where the two pieces of eggplant cross, place a slice of prosciutto and a chunk of mozzarella. Fold over the eggplant “flaps” to form a small bundle. Place seam side down side by side in a baking dish. Top with tomato sauce and parmesan cheese. Bake for 30 minutes at 350 degrees. Serves 6.

Ingredients:

12 oz. eggplant, cubed

Salt and pepper

4 T. olive oil

1 clove garlic, peeled

8 oz. small onions, peeled

3 large sweet yellow or green peppers, seeded and sliced

5 oz. white wine

5 tomatoes, peeled and chopped

Directions:

Sprinkle the eggplant with salt and leave for 1 hour to draw out the juices. Wash and dry them. Heat the oil in a sauté pan with the garlic (remove it as soon as it browns). Add the onions, and cook over low heat until soft and golden, shaking the pan every so often. Add the eggplant and the peppers. Pour in the wine, cover and cook gently for 20 minutes, or until tender. Uncover, add the tomatoes, turn up the heat and boil rapidly for 10 minutes, or until most of the liquid has evaporated. Season to taste. Serve cold or warm. Serves 4.

theadmiralschef

A Navy wife's culinary adventure

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