Herb Cheese-Stuffed and Fried Eggplant "Steaks" with Braised Radicchio, Fennel, and Escarole
Show: Emeril Live
Episode: Eat Your Veggies
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- Recipe categories: Meat, Dairy, Cheese, Cream Cheese, Ricotta, Vegetables, Shallot, Lettuce,
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Total Reviews: 4
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By BucklesnBows
ny, NY
on December 15, 2008
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I prepared this recipe last Christmas eve (who doesn't need a veggie with meats? and everyone went back for seconds- even meat eaters. This is hands down the best eggplant I have ever prepared. It has become a staple for my Christmas eve party and everyone requests it. It is a little labor intensice but worth it. Prepare more for leftovers and it freezes very well.
By pma1982
Bothell, WA
on December 06, 2006
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I made this last night and it was wonderful. I cheated a little by using Boursin and adding fresh herbs and shallots to the mixture.
Since I have some of the cheese mixture left over and another eggplant I'm going dredge the stacks in breadcrumbs instead of the flour the second time and throw some marinara sauce over the top for a stuffed eggplant parmesan. Yum!!!
By jzchln_5444049
Virginia Beach, VA
on May 03, 2006
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Emeril this is GREAT!!
By tgville_460818
Coraopolis, PA
on June 11, 2004
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This is like a "creole version" of stuffed eggplant. It is delicious and would be fantastic as an appetizer. To do that, I would suggest stuffing eggplant strips or slices of baby eggplant. Although I haven't tried this, it seemed to me like it might also be possible to make the stuffed eggplant ahead then warm them up in the oven before serving to make serving them as an appetizer easier.