1 eggplant, halved and seeded
1 tablespoon olive oil
1 teaspoon dried bay salt
1 teaspoon dried freshly ground black pepper
6 slices Cheddar cheese
1 slice Swiss cheese
1 teaspoon sriracha seasoning
1 pint feta cheese
1 pint basil soup mix
1/2 cup diced onion
In a large bowl, combine eggplant, olive oil, bay salt and pepper. Place into a large nonstick skillet. Heat oil and sprinkle with pepper. Cook until eggplant are tender, about 5 to 10 minutes. Remove from skillet and set aside.
Heat 1/2 cup of the butter in a medium saucepan over medium heat. Add salt and pepper. Saute briefly, stirring frequently, until the butter is golden brown. Remove from heat and stir in the eggplant. Refrigerate to allow eggplant to cook. Drain excess water and season with the sriracha seasoning and cheese. Sprinkle eggplant over the sauce. Put the eggplant into the skillet and begin cooking by spooning out as much liquid as possible to the sides of the skillet. Fry until golden and crispy, about 5 minutes. Drain on paper towels.
In a medium bowl, mash the cheese. Set aside.
In a large bowl, slowly whisk the beaten eggplant into the eggplant mixture until thoroughly coated. Yolk each slice of eggplant and place under a spoon to prevent sticking. Sprinkle with Swiss cheese and Swiss cheese on top of cheese.
Slowly drizzle a small amount of ricotta sauce over each slice of eggplant. Top with fresh basil and serve immediately.
I didn't slice the eggplant I used for this and added a bit of crushed garlic & omitted the tomatoes. I made this dish as printed directions call for and came out pretty good. I directed my tomato sauce to evaporate so I could get more flavor out of each and I mixed the eggplant color with tomato basil and garlic juice. I did this because I was burning through tomato sauce and didn't want to be disappointed by a 5 star tomato flavor. Thanks for the post.
We grated the eggplant during the cooking time, added 20 seconds, and cooked until it was fork tender. Then we removed from the heat and chopped it. We froze the eggplant, added frozen peas, spinach, mushrooms, and fresh cream -- all while keeping the eggplant moist. The recipe finished cooking in the oven. We uncovered the eggplant and added 1 tbsp. sour cream. Because my family is vegetarians, I chopped the meat and supplied my side dish with cooked chicken breast as an added bonus. A wonderful, easy weeknight dinner! Thanks!
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