ROAST EGGPLANT WHOLE RECIPES

Steps:

• Preheat the oven to 450ºF. Cut the stem and calyx off the eggplant, and cut in half lengthwise. Score large eggplants down the middle with the tip of a knife, being careful not to cut through the skin. (Japanese eggplants and other small eggplants needn’t be scored.)
• Cover a baking sheet with foil and brush the foil with extra virgin olive oil. Place the eggplant on the foil, cut side down. Place in the oven and roast large, fat eggplants for 20 to 25 minutes (depending on the size). Roast small narrow Japanese eggplants (and other varieties) for 15 minutes, or until the skin has begun to shrivel, the edges and cut surface are browned, and the eggplant has softened but it hasn’t collapsed.
• Remove from the oven and use a spatula to detach from the foil if the eggplant is sticking (if a thin surface of browned eggplant stays behind, don’t worry). Place the eggplant halves cut side down on a rack set over a baking sheet, or in a colander. Allow to cool and drain for 15 to 30 minutes.

Steps:

• Cut six slits into each eggplant, being careful not to cut all the way through. It will look like an armadillo. Salt the flesh of the eggplant and let stand for 30 minutes. Pat the moisture away with paper towels. Meanwhile, heat the olive oil, two turns of the pan, in a medium size saucepot. Add the butter and melt it into the oil. Add the garlic and swirl for 2 minutes, then spoon off a few tablespoons and moisten the panko. To the pot, add the halved onion, bay leaf and tomatoes, crushing them up a bit. Add a few sprigs of thyme, stir in the stock and the honey or sugar, then tear in a few leaves of basil. Simmer for 20-30 minutes. Remove the thyme stems, bay leaf and onion. Season with salt and pepper, to taste. Pre-heat the oven to 400°F. Fill the accordion folds of the eggplants with slices of mozzarella. Choose casserole dishes that leave some room around the eggplants. Divide the sauce between the casseroles, arranging two eggplants in each. Cover the casseroles with foil and roast for 20-30 minutes. Remove the foil and cook until the eggplant is crispy at edges, about 20-30 minutes more. Toss the garlic-butter panko with cheese, chopped parsley and mint. Once the eggplant is crispy at the edges, top with breadcrumbs, return to oven to brown, 10-15 minutes more. Serve a whole eggplant with sauce per person and garnish with a few leaves of torn basil.