Stuffed Eggplant Steaks

Baby D has been attempting to master the art of using utensils while consuming food. Although not officially triumphant quite yet, he is bound and determined to figure this "fork & spoon" thing out. Practice makes perfect after all.

Oh, one of my all time favorite things for Baby D to use right now is his Non-Drip Sippy Cup. Nuk makes a variety of essential products that tremendously enhance sheer convenience towards kiddo's and parents alike. Thank you Nuk for making this momma's life a whole lot easier, one less spill to clean up.

Stuffed Eggplant Steaks

2-1 1/2 pound eggplants, peeled

salt & pepper

2-5 oz bags baby spinach

1/4 cup fresh ricotta cheese

1/4 cup EVOO

4-1/2 inch thick slices ciabatta bread

1 clove garlic halved lengthwise

1 1/2 cups shredded mozzarella cheese

3/4 cup chunky marinara sauce warmed

On a work surface, trim 1/4 inch off each side of 1 eggplant to make a big block, then peel off the remaining skin and halve lengthwise to make 2 thick steaks; repeat with the other eggplant. Lay 1 steak flat and, using a sharp knife, cup a deep, horizontal pocket into the center of one the long sides, taking care not to cut through the other three sides. Repeat with the remaining steaks. Sprinkle all over with 2 teaspoons salt, then let stand in colander for 30 minutes.

Meanwhile, in a large sauce pan, bring 1 inch water to a boil. Add the spinach and cook until wilted, about 2 minutes. Drain, rinse with cold water then squeeze out the moisture. Chop, then place in a bowl; stir in the ricotta and 1/4 teaspoon each salt and pepper.

Preheat a grill pan over medium heat. Pat the egg plant dry and brush with 2 Tablespoons olive oil; transfer to the grill pan. Cover with foil and cook, turning once, until golden and tender, about 15 minutes.

Toast the ciabatta, then brush the cut sides with the remaining 2 Tablespoons EVOO and rub with the halved garlic clove. Cut the bread into 1/2 inch cubes and place in a medium bowl; add the mozzarella and toss.

Position a rack in the upper third of the oven and preheat to 400 degrees. Line baking sheet with parchment. Stuff one quarter of the spinach mixture into the pocket of each eggplant steak. Transfer tot he baking sheet. Spoon the marinara over the stuffed eggplant steaks. Top with the ciabatta-cheese mixture, mounding it with cupped hands. Bake until the cheese is melted and the bread is golden, about 10 minutes.

This recipe came from Rachael Ray Magazine, just could not find it online.

Enjoy,

Farming Fabulously