Stuffed Eggplant Steaks

First time trying this "Easy Eggplant Recipe" by Rachel Ray.

Prepare to spend over an hour on this meal.

Ingredients

• 2 1 1/2 pounds eggplants, peeled

• Salt and pepper

• 2 5 ounce bags  baby spinach

• 1/4 cup fresh ricotta cheese

• 1/4 cup extra-virgin olive oil

• 4 1/2-inch-thick slices ciabatta bread

• 1 clove garlic, halved lengthwise

• 1 1/2 cups shredded smoked mozzarella cheese (about 6 ounces)

• 3/4 cup chunky marinara sauce, warmed

Step 1: Cut eggplant into a block removing all skin. Cut in half, length wise, and cut a slit in the middle. Add salt and place in a colander for 30 minutes.

Step 2: Wilt spinach, chop and add to mixing bowl with the Ricottta.

Step 3: Pat eggplant dry and brush with 2 tablespoons olive oil. Add to pre-heated grill pan. Cover with foil and cook for 15 mins, turning once halfway. Remove from heat and let cool for 15 minutes.

Step 4: Pre-heat oven to 400° then Toast the ciabatta bread.  

Step 5: Brush the sides olive oil and rub with the halved garlic clove. Cut the bread into 1/2-inch cubes and place in a medium bowl; add the mozzarella and toss. 

Step 6: Line a baking sheet with parchment. Stuff the spinach mixture into the slit of each eggplant steak. 
Spoon the marinara over the stuffed eggplant steaks. Top with the ciabatta-cheese mixture, mounding it with cupped hands. Bake until the cheese is melted and the bread is golden, about 10 minutes.

TIP

I added crushed red pepper in the stuffing and topped with cayenne, but I think the stuffing could use some lemon and rosemary.

Bruschetta

This was probably the most fascinating recipes I've done so far.  

The ingredients are simple, it's the technique... 

Par Boil : to boil briefly as a preliminary or incomplete cooking procedure


I decided to make bruschetta from scratch as an appetizer for Easter Dinner with friends. 

Recipe 

(My version of Simply Recipes Bruschetta with Tomato and Basil Recipe)

• Bring a large pot of water to a rolling boil
• Preheat oven to 450°

Prep a mixing bowl with 1/4 cup EVOO

Mince two cloves of Garlic and add to mixing bowl

[I also added Cayenne and ground black pepper at this time]


Chop 6-8 Basil leaves and set aside.

Slice 6 pieces of (Rosemary and Olive Oil) Bread (found at any Foodlion or Giant bakery) and place on a cookie sheet or baking pan and set aside. 

Remove the pot from the burner and place 6 Large Tomatoes in the pot for one minute. 

The skin should easily slide off the tomato - too cool!!!


Cut in quarters and remove seeds, juices and stems [I actually Diced my tomatoes]

ADD to mixing bowl; add Basil and gently toss ingredients.

Spray your sliced of bread with EVOO and spoon the Bruschetta mixture on the Bread.

Place on in the over (top rack) for 5 minutes. 

Remove and place on a serving plater for your guests and savor the melt-in-your-mouth deliciousness.