Recipe: Baked Eggplant
By now you must be up to your eyeballs with tomatoes, peppers and eggplant harvests. Here is a delicious way to use up that bushel of eggplants! This can be eaten right away or frozen for a beautiful and quick meal for later (that is, if you can stop yourself from eating them all right away!).
This recipe was created using Burpee’s new Meatball Eggplant. Here is the how-to ...
3 large Meatball Eggplants
1 cup Breadcrumbs
Slice Eggplants into 1/2” thick patties and lay them out on a dishtowel. Sprinkle with salt and cover with a towel. Eggplants will "sweat" out some of their moisture. Let them sit out on the counter for about an hour.
Preheat the oven to 350F. Crack eggs and scramble them in a bowl. Pat eggplants dry if there is a lot of moisture on them. Bread them by first dipping them in the eggs and then covering them on both sides with bread crumbs. Spread them out on a cookie sheet covered with aluminum foil and bake for 30 minutes, flipping them about half way through.
Add a teaspoon of ricotta cheese and a small piece of mozzarella on top and return to the oven. Heat them until the cheese is melted and serve with that tomato sauce you have been canning all summer! Garnish with a pinch of basil, a sprig of rosemary or your favorite edible flowers!
If you are planning on freezing these for make ahead meals, let them cool before putting the cheese on and freeze them on a cookie sheet. Once frozen you can put them into freezer bags to save space.
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