Best 6 Cindys Ritzy Eggplant Recipes
Are you looking for a delicious and impressive recipe that will wow your guests? Look no further than the classic "Cindy's Ritzy Eggplant." This dish is a culinary masterpiece that combines the flavors of tender eggplant, succulent tomatoes, and savory cheeses. Whether you're hosting a dinner party or simply looking for a new dish to try, "Cindy's Ritzy Eggplant" is sure to become a favorite. This article will provide you with the best recipe, along with step-by-step instructions and helpful tips, to ensure that your "Cindy's Ritzy Eggplant" turns out perfectly.
Let's cook with our recipes!
CINDY LOBSTER STUFFED EGGPLANT
Provided by Food Network
Time 55m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F.
- In a medium saucepan, melt the butter over low heat with the 8 rosemary sprigs. Turn the heat to the lowest setting and allow the rosemary and butter to fuse together, but do not let the butter brown.
- In a medium skillet, saute the garlic, shallots, and chopped rosemary together in the 1 tablespoon olive oil until the garlic and shallots become fragrant. Then add the lobster meat and gently cook for 3 to 5 minutes. Lightly season the lobster meat with salt and pepper.
- On a clean surface, take a piece of bacon and lay it out lengthwise. Coat the eggplant slices lightly with olive oil and barely season with salt and pepper. Put a piece of the coated eggplant on top of the bacon, perpendicularly. Put a piece of mozzarella on top of the eggplant. Scoop a generous portion of the lobster and place on top of the cheese. Put another piece of eggplant on top of the lobster and create an eggplant sandwich. Wrap the bacon around the sandwich then gently put on a cookie sheet or oven-safe dish. Repeat this process until all the lobster is used.
- Remove the rosemary sprigs from the butter and set them aside on a plate or clean surface. Pour the rosemary butter on top of the sandwiches until they are all saturated. Lightly season the sandwiches with salt and pepper before baking. Bake until the bacon has browned nicely, about 10 minutes. Garnish with the reserved rosemary sprigs. Serve hot.
CINDY'S RITZY EGGPLANT
Peeled eggplant slices are coated with seasoned, crumbled butter crackers then baked topped with grated cheese. Serve with a red sauce.
Provided by DANCENEAT
Categories Eggplant Recipes
Time 50m
Yield 2
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Spray baking sheet with cooking spray or lightly grease with olive oil.
- Crumble crackers into a large bowl. Stir in onion powder, black pepper, garlic powder, and salt.
- In a separate bowl, stir together eggs and lime juice.
- Dip eggplant slices into egg mixture, then dredge in cracker mix, and place on baking sheet.
- Bake in preheated oven for 15 minutes. Turn eggplant pieces, top with grated cheese, and cook an additional 15 minutes.
Nutrition Facts : Calories 880.4 calories, Carbohydrate 84.4 g, Cholesterol 219 mg, Fat 47.6 g, Fiber 10.5 g, Protein 30.2 g, SaturatedFat 14.3 g, Sodium 2838.2 mg, Sugar 13.7 g
CINDY'S RITZY EGGPLANT
Peeled eggplant slices are coated with seasoned, crumbled butter crackers then baked topped with grated cheese. Serve with a red sauce.
Provided by DANCENEAT
Categories Eggplant Recipes
Time 50m
Yield 2
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Spray baking sheet with cooking spray or lightly grease with olive oil.
- Crumble crackers into a large bowl. Stir in onion powder, black pepper, garlic powder, and salt.
- In a separate bowl, stir together eggs and lime juice.
- Dip eggplant slices into egg mixture, then dredge in cracker mix, and place on baking sheet.
- Bake in preheated oven for 15 minutes. Turn eggplant pieces, top with grated cheese, and cook an additional 15 minutes.
Nutrition Facts : Calories 880.4 calories, Carbohydrate 84.4 g, Cholesterol 219 mg, Fat 47.6 g, Fiber 10.5 g, Protein 30.2 g, SaturatedFat 14.3 g, Sodium 2838.2 mg, Sugar 13.7 g
CINDY'S RITZY EGGPLANT
Peeled eggplant slices are coated with seasoned, crumbled butter crackers then baked topped with grated cheese. Serve with a red sauce.
Provided by DANCENEAT
Categories Eggplant Recipes
Time 50m
Yield 2
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Spray baking sheet with cooking spray or lightly grease with olive oil.
- Crumble crackers into a large bowl. Stir in onion powder, black pepper, garlic powder, and salt.
- In a separate bowl, stir together eggs and lime juice.
- Dip eggplant slices into egg mixture, then dredge in cracker mix, and place on baking sheet.
- Bake in preheated oven for 15 minutes. Turn eggplant pieces, top with grated cheese, and cook an additional 15 minutes.
Nutrition Facts : Calories 880.4 calories, Carbohydrate 84.4 g, Cholesterol 219 mg, Fat 47.6 g, Fiber 10.5 g, Protein 30.2 g, SaturatedFat 14.3 g, Sodium 2838.2 mg, Sugar 13.7 g
CINDY'S RITZY EGGPLANT
Peeled eggplant slices are coated with seasoned, crumbled butter crackers then baked topped with grated cheese. Serve with a red sauce.
Provided by DANCENEAT
Categories Eggplant Recipes
Time 50m
Yield 2
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Spray baking sheet with cooking spray or lightly grease with olive oil.
- Crumble crackers into a large bowl. Stir in onion powder, black pepper, garlic powder, and salt.
- In a separate bowl, stir together eggs and lime juice.
- Dip eggplant slices into egg mixture, then dredge in cracker mix, and place on baking sheet.
- Bake in preheated oven for 15 minutes. Turn eggplant pieces, top with grated cheese, and cook an additional 15 minutes.
Nutrition Facts : Calories 880.4 calories, Carbohydrate 84.4 g, Cholesterol 219 mg, Fat 47.6 g, Fiber 10.5 g, Protein 30.2 g, SaturatedFat 14.3 g, Sodium 2838.2 mg, Sugar 13.7 g
CINDY'S RITZY EGGPLANT
Peeled eggplant slices are coated with seasoned, crumbled butter crackers then baked topped with grated cheese. Serve with a red sauce.
Provided by DANCENEAT
Categories Eggplant Recipes
Time 50m
Yield 2
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Spray baking sheet with cooking spray or lightly grease with olive oil.
- Crumble crackers into a large bowl. Stir in onion powder, black pepper, garlic powder, and salt.
- In a separate bowl, stir together eggs and lime juice.
- Dip eggplant slices into egg mixture, then dredge in cracker mix, and place on baking sheet.
- Bake in preheated oven for 15 minutes. Turn eggplant pieces, top with grated cheese, and cook an additional 15 minutes.
Nutrition Facts : Calories 880.4 calories, Carbohydrate 84.4 g, Cholesterol 219 mg, Fat 47.6 g, Fiber 10.5 g, Protein 30.2 g, SaturatedFat 14.3 g, Sodium 2838.2 mg, Sugar 13.7 g
Tips:
- To ensure the eggplant doesn't absorb too much oil, slice it thinly and sprinkle it with salt before frying. This will draw out the moisture and prevent the eggplant from becoming greasy.
- Use a non-stick skillet to prevent the eggplant from sticking. If you don't have a non-stick skillet, you can grease the pan with a little oil.
- Don't overcrowd the pan when frying the eggplant. This will cause the eggplant to steam rather than fry, resulting in a soggy texture.
- Cook the eggplant until it is golden brown and tender. This will take about 2-3 minutes per side.
- If you are making the Parmesan version of the recipe, use freshly grated Parmesan cheese for the best flavor.
- Serve the eggplant hot or at room temperature. It can be enjoyed as an appetizer, main course, or side dish.
Conclusion:
Cindy's Ritzy Eggplant is a delicious and versatile dish that can be enjoyed in many different ways. It is a great way to use up leftover eggplant, and it can also be made ahead of time and reheated when you are ready to serve. Whether you are looking for a quick and easy appetizer or a hearty main course, this recipe is sure to please.
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