Eggplant Mozzarella Loaf

Leah Barzel Recipe By
  • Cook & Prep: 1 h 20 m
  • Serving: 6
  • Contains:

Anyone can tell you that eggplant and cheese equals a culinary delight! Aside from the aesthetics, this unique combination of flavors yields unsurpassed taste.

Ingredients (12)

Main ingredients

Filling

Start Cooking

Prepare Eggplant

  1. Preheat oven to 400 degrees Fahrenheit.

  2. Lay eggplant slices in a Gefen Easy Baking Parchment-lined baking pan. Sprinkle with salt and brush with olive oil. 

  3. Bake approximately 25 minutes, until golden. Cool. 

Prepare Filling

  1. In a small saucepan over low flame, saute onion and mushrooms in a drop of oil or nonstick cooking spray for approximately 15 minutes or until onion is transparent. 

  2. Add milk, salt, and nutmeg. Increase flame and boil for three minutes. 

  3. Remove pot from fire and cool slightly.

  4. Mix mashed potatoes into onion-mushroom mixture. Add cheese and season to taste. 

Assemble Loaf

  1. On a flat surface, lay eggplant slices, four on each side, in a butterfly shape. 

  2. Arrange filling in center and fold eggplant slices toward the top on a diagonal. 

  3. Press the slices down so that they stick to the filling. 

  4. Invert the loaf onto a serving plate, heat, and serve. 

Note:

This loaf lasts for two days in the refrigerator. 

Credits

Photography: Daniel Lailah

Food Stylists: Amit Farber

EMAIL
Please Log in to ask a question Say Something! Share your thought POST
Please Log in to post a review Say Something! Share your thought POST
0 / 5 stars

Sign up for our
NEWSLETTER

For the latest and trendiest recipes!
BACK TO TOP