Eggplant Parm Naan Bread & Bonus Leftover Recipe

              Ricotta Cheese. Oh how sweet the sound! I seriously adore this stuff……layered, dolloped, stuffed, or just plan spooned- I could eat it all day. The best ricotta cheese I’ve ever had is actually from one of my best friend’s family restaurants: Capone's in Toms River, NJ. The ricotta they use is exceptional, like nada I’ve ever had! I could eat the cheese raviolis right from the conveyor belt thingy that helps them make their homemade ravs. Oh, who am I kidding??.. I've done it quite a few times!  Their distributor, Anacapri, provides them with the ricotta and it is beyond creamy. I would actually like to bathe in it, I think my skin would glow, don’t you?!?

            Point being that I love ricotta cheese and have pretty much grown up eating it- from the fresh raviolis at Capone's to my favorite frozen brand ones (Seviroli ) and from good ol’ eggplant rollatini to just on top of some spaghetti, I , <3 me some Ricotta any day!

            Loving it so, I usually have some in the fridge. The other day I was craving eggplant parmesan yet had nil time to make that beauty. Luckily, I had eggplant, some great flat bread, and of course Ricotta.What went from a craving to a dinner took a mere 30-45 minutes and I had lunch supplies for the next day! Winner , winner, more than just a cheesy dinner! Okay, maybe I’ve consumed too much calcium or something…..Anywho, this recipe was fantabulous and I am definitely glad I made a little time to quench my craving. I hope you do the same….Enjoy…

Eggplant Parm Naan Breads & Leftover Bonus Recipe

Serves: 2

OBJ: TCW be able to use her favorite flatbread along with her favorite cheese by making one of her favorite things: pizza

Ingredients:

1 eggplant, sliced ¼ inch thick

2 Naan breads

¼ C Extra Virgin Olive Oil, plus additional for drizzling

½ C – ¾ C whole milk ricotta cheese

½ C – ¾ C shredded mozzarella

2 tomatoes, sliced thin and layed out on paper towel to drain

S & P: salt and pepper

Red pepper flakes (RPF), optional

¼ C freshly grated Parmesan cheese

6-8 fresh basil leaves, torn or thinly sliced

Procedures:

1. Preheat grill over medium flame

2. Simultaneously, place pizza stone in oven and preheat oven to 425 degrees

3. Brush each side of eggplant slices with ¼ C oil and season each side liberally with S & P

4. Grill for about 10-15 minutes, flipping once until golden brown. Remove from grill and turn off. Once cooled, cut each eggplant into quarters

5. Assemble breads/pizzas: Drizzle each bread with about 2 tsp oil and brush to spread. Place tomato slices over bottom.  Top tomato slices with eggplant pieces. Dollop the ricotta all over each bread and then sprinkle each with mozzarella. Season with S, P and RPF. Top with Parmesan and an additional drizzle of olive oil (1 tsp over each bread)

6. Place each bread/pizza on preheated stone and bake for about 10 minutes or until edges are dark golden brown and cheese has melted

7. Remove from oven and top with basil. Slice, serve and enjoy
 

Leftover Bonus:

 

Grilled Eggplant Sandwiches

Serves: 2

OBJ: TCW be able to use up her leftover grilled eggplant for a satisfying and veggie-friendly lunch

Ingredients:

4 slices grilled eggplant

Caramelized onions (or grilled)

½ C baby spinach, rinsed

2 TBS honey balsamic dressing: I highly recommend Ken's Chef Reserve

2 slices tomato

4 fresh basil leaves, torn or thinly slices

S & P- salt and pepper

Freshly grated Parmesan cheese

2 rolls- any soft kind would work except something too tough like Portuguese

Procedures:

1. Place the two bottoms of rolls side-by-side

2. Top each with 2 slices eggplant, onions and ¼ C spinach. Add basil, S & P and Parmesan on top of spinach

3. Spoon and spread 1 TBS dressing on each top half of roll

4. Place top half on the sandwich, enjoy!