Chef Chuck's Baked Pasta and Eggplant

Pasta e Melanzane


Baked pasta and eggplant is a wonderful side dish, or appetizer easy to assemble and so impressive looking. I serve this vegetarian dish on the table and cut slices for everyone to enjoy.


Baked Pasta and Eggplant


1 eggplant
1 egg
parmigiana cheese, grated
salt and pepper
olive oil
1/2 pound angel hair pasta
marinara sauce


Prepare sauce, cut ends off eggplant, peel and slice thin, I used a mandolin. Lay out slices on paper towels and cover with paper towels, let rest 30 minutes, this takes out the bitterness of the eggplant. Use 2 bowls, scramble eggs, cheese, salt and pepper in one and the other bowl Italian breadcrumbs, or panko. Dip each slice of eggplant in the egg mixture and then coat with breadcrumbs. Heat olive oil and fry 4 at a time and lay out on paper towels. Cook pasta till al dente, drain and coat with sauce. Use a small bowl layer the eggplant slices, and fill with pasta, seal with a layer of eggplant slices. Cover with foil, place the bowl on a baking pan and bake at 350 degrees for 30 minutes. Cool 10 minutes, invert onto the serving plate, cut slices.
Ricette by Chef Chuck's Cucina

Grilled Eggplant Panini

Panini con Melanzane alla Griglia


A delicate round panini composed of homemade focaccia, grilled eggplant, soft mozzarella, prosciutto and fried sage leaves. All these flavors combined together spell, Italian.


Grilled Eggplant Panini
focaccia bread
1 eggplant, peeled and sliced
mozzarella, thinly sliced
prosciutto
sage leaves, chopped


Make focaccia bread and cut into small circles. Peel eggplant and slice to a 1/4 inch thickness, lay out on paper towels then cover with paper towels and let sit for 30 minutes, this takes out the bitterness. Brush both sides of eggplant with olive oil, salt and pepper, grill. Flip over and place 1 slice of mozzarella and 1 slice of prosciutto on top of half the eggplant slices. Sandwich with the remaining eggplant slices. Make panini and top with chopped sage leaves.

Chef Chuck's Marinated Eggplant

Melanzane a Scapece

Marinated eggplant picked from the garden, makes this a summertime recipe tucked in a jar waiting to be opened and relished. The eggplant absorbs all the flavors from the olive oil to our oregano, garlic and hot peppers also grown in the garden. With a touch of vinegar to bring it all together, grab some homemade crusty bread and indulge in some eggplant antipasto.


Marinated Eggplant
2 large eggplants or 4 small eggplants
1/4 cup extra virgin olive oil
3 garlic cloves, minced
1 tablespoon dried oregano
2 hot chili peppers, diced
or 1 teaspoon red hot pepper flakes
1 tablespoon white vinegar
1/4 teaspoon salt
pepper to taste


Cut ends off eggplants and peel, cut in half and place in salted boiling water for 15 minutes. Remove, drain and cool, press with a cloth to remove a lot of the excess liquid. Slice eggplant and place in a bowl. Combine all the other ingredients in a small bowl and whisk. Pour marinate over eggplant ,cover and chill for at least 24 hours.

Chef Chuck's Eggplant Parmigiana

Melanzane alla Parmigiana

This recipe is handed down through my family, my mom taught me at a very young age. Some say it originated in Naples, but I say who cares, it's everyone's favorite! We find the less ingredients the better, allowing each flavor to stand on it's own.

Sauce

1 large can of tomato sauce

3 garlic cloves, chopped

2 tablespoons extra virgin olive oil

1 tablespoon each parsley, oregano and basil

salt and pepper to taste

or...

2 cups of your favorite tomato sauce preferably homemade!

One of Mother Earth's

many gifts.

Eggplant
2 firm eggplants
2 eggs
1/2 pound mozzarella cheese

1 1/2 cup Italian breadcrumbs

1/4 cup parmigiana reggiano grated
salt and pepper to taste
extra virgin olive oil for frying

In a medium pot saute olive oil and garlic for about 30 seconds, stirring, add sauce, herbs, salt and pepper. Simmer on low heat while preparing eggplant. This is a quick marinara sauce.

Peel and slice eggplant in 1/4 inch slices. Lay eggplant on paper towels and cover with more paper towels on top for about 30 minutes, this will eliminate any tartness. Meanwhile, whisk eggs with about 1 tablespoon grated parmigiana cheese, salt and pepper. Dip 1 slice of eggplant into egg mixture, then dip in breadcrumbs and lay on plate. In a frying pan heat olive oil and fry 4 slices at a time, until golden brown on each side. In a 9x11 baking dish or similar, coat bottom of dish with sauce then begin the first layer of eggplant. On top of each eggplant slice add a little sauce, followed by grated parmigiana, and then grated mozzarella. Next add a layer of eggplant, sauce and followed by your cheeses. Cover with foil and bake at 350 degrees for 30 minutes.