The main type of eggplant has a purple color.
The peak season for fresh eggplant runs from the middle of summer to the middle of autumn. There are several varieties of this vegetable, which is an African and Asian native. The standard eggplant, which has mottled colors of purple, green and white, is the one most American cooks are familiar with. Purchase eggplants that are firm, heavy and have no soft spots or blemishes. The combination of eggplant and ricotta cheese can turn a light lunch item into an appetizing dinner.
Stuffed Eggplant
Lightly cook long 1/4-inch thick slices of eggplant in a skillet. Roll them up with a filling of cheeses and spices. Shredded mozzarella or provolone, ricotta and grated Parmesan cheese, some chopped fresh basil or marjoram and a little garlic make an excellent filling.
Place a large tablespoon of the cheese mixture on one end of each eggplant piece. Roll the pieces up and place them in a baking dish. Refrigerate them until you're ready to bake them.
Eggplant Lasagna
Follow a regular recipe for lasagna, including the ricotta cheese, but substitute lightly cooked slices of eggplant for the lasagna noodles. You can also cut an eggplant in half lengthwise and fill it with your favorite cheeses, including ricotta. Bake it the same as you would to make stuffed shells.
Homemade Ricotta Cheese
Mix 2 1/2 quarts whole milk, 1 cup heavy cream and 1/3 cup fresh lemon juice in a 6-quart stainless steel or heavy bottom pot. Use a candy thermometer and let the mixture simmer without stirring until the temperature reaches 170 degrees Fahrenheit. Increase the heat to medium and cook the mixture until the thermometer reaches 205 degrees. Stir the mixture once or twice with a rubber spatula. Remove it from the heat and let it rest for 15 minutes. Drain the mixture through a double thickness of cheesecloth in a strainer for one hour. Discard the liquid and add 1/4 teaspoon of salt to the ricotta. Use immediately or refrigerate for up to 3 days.
Eggplant and Cauliflower Casserole
Steam cubed eggplant and cauliflower florets. Melt 3 tbsp. butter in a skillet, add 1 cup bread crumbs and toss until browned. Place 1/4 cup butter in the top of a double boiler. Melt the butter and add 3 tbsp. flour, 1/4 cup minced onion and salt and pepper to taste. When it bubbles, remove it from the heat. Stir in 1 2/3 cups evaporated milk and 1/2 cup water. Put the mixture back on the heat and stir rapidly until it thickens. Mix a small amount of the sauce into two beaten egg yolks. Add the egg mixture back to the sauce and stir and simmer for five minutes. Add 1 1/2 cups shredded cheddar cheese and 1 tbsp. lemon juice. Stir the mixture and pour it over the vegetables. Sprinkle with bread crumbs and bake it at 350 degrees for 30 minutes.
Tags: bread crumbs, from heat, including ricotta, lemon juice, mixture back, reaches degrees