I want to get into cooking, and my roommate %26amp; I both love eggplant so I figured this was a good place to start.
Any recipe ideas for me? It doesn't have to be just eggplant, but anything that's simple %26amp; yummy. :) Let me know!What is a good %26amp; easy recipe using Eggplant?
how about eggplant parmesan the super easy way? instead of cutting the eggplant into rounds, slice it length wise into 1/4'; slices. soak the slices in garlic salt water for about 20 minutes, drain and pat dry. lay on a cookie sheet, spray with olive oil or canola oil non stick spray,sprinkle with garlicPOWDER and pepper and broil until just starting to brown...about 8-10 minutes.in a lasagna pan or plain 13x9'; baking dish layer your favorite marinara sauce(jar sauce is fine) the eggplant, shredded sargento mozzarella%26amp;provoloneand more sauce until the dish is full. end with sauce layer %26amp; sprinkle with parmesan cheese. bake at 350 degrees for about 40-45 minutes. no need for a salad,just some crusty italian bread to top off the meal. yummy. for two of you you should get by with:
2 large eggplant
about 5 cups sauce
2 cups provo-mozzarella
parmesan
enjoy and good luck!What is a good %26amp; easy recipe using Eggplant?
Pick out a female eggplant. You can tell by the shape of the bottom of it. These are sweeter than the male ones.
First peel it, then slice into 1/8'; thickness.
Using an electric grill, put in extra virgin olive oil or canola oil, enough that it is the depth of the eggplant.
Heat to 350 degrees.
While it is heating, prepare the eggplant by dipping it in milk or a beaten egg, coat with italian flavored breadcrumbs and fry each side for approximnately three minutes.
Do not stack the eggplant in the fryer.
When they are fried make layers of them on a platter with each layer separated with a white paper towel to absorb the oil.
The next step is to bake them. Use your favorite tomato sauce and cover the eggplant with it in a baking pan. Top with Romano cheese, cover with foil and bake at 350 degrees on center rack for 45 minutes or until the sauce is bubbling.
Let cool for 20 minutes before removing them from baking pan.
**********ITALIAN EGGPLANT
1 medium eggplant, * see note
1/2 cup butter, melted
3/4 cup dry bread crumbs
1/4 teaspoon salt
13 ounces spaghetti sauce, with mushrooms
1 tablespoon oregano
1 cup mozzarella cheese, shredded
Dip eggplant in butter, then in mixture of bread crumbs and salt. Place in buttered casserole dish. Spoon spaghetti sauce on top. Sprinkle with oregano leaves and cheese. Bake for 15 to 20 minutes at 350 F.
* Pare eggplant and cut into 1/2-inch slices.
Chinese Eggplant in Garlic Sauce
heres one to try
Ingredients:
1 teaspoon dried shrimp
2 tablespoons sherry
6 small Chinese mushrooms
2 fresh green hot peppers
1 green bell pepper or sweet red pepper
2 cloves garlic
***SEASONING SAUCE:***
1 1/2 teaspoon hot sauce
1/2 tablespoon dark soy sauce
1/2 tablespoon light soy sauce
1 tablespoon red wine vinegar
1 teaspoon sugar
1 tablespoon tomato sauce
1 tablespoon tomato paste
2 tablespoons sherry (in which the dried shrimp was soaking)
****
1 medium eggplant (1-1 1/4 lb.)
****
2 teaspoons salt
3 tablespoons oil or chicken fat
1/2 cup stock (combine chicken and mushroom)
PREPARATION: Rinse the dried shrimp. Soak for 1 hour in 2 tablespoons sherry. Rinse mushroom, cover with warm water, and soak for 30-60 minutes or until soft. Cut off stems and leave whole. Save stock. Triangle-cut peppers. Mince garlic. Prepare seasoning sauce: blend together the hot sauce, soy sauces, vinegar, sugar, 1 tablespoons sherry in which dried shrimp was soaked. Trim off ends of eggplant and discard. Cut the eggplant into eighths lengthwise. Cut the slices into 1 1/2 to 2 inch cubes. Sprinkle with 2 teaspoons salt and place on cookie sheet, with paper towels and chopping block in top. Let stand for 30 minutes. Rinse, drain, and dry eggplant slices well. Mince dried shrimp.
COOKING PROCEDURE: Place wok over high flame for 30 seconds. Add 3 tablespoons of oil, and heat for 20 seconds or until oil is very hot but not smoking. Add eggplant cubes; stir and press lightly to aid browning. Cook over a medium flame until lightly browned, about 5 minutes. Add drained and minced shrimp and continue to stir-fry for 30 seconds. Add garlic. Add mushrooms and peppers. Stir-fry until tender, about 1-2 minutes. Add 1/2 cup stock. Cook, stirring about 5 second. Add seasoning sauce. Cook over medium flame, stir-frying about 3-5 minutes, or until juices have thickened. Empty contents of wok into a serving dish. Serve hot, warm or cold.
TIMING: This recipe can be kept warm if necessary, uncovered, in a preheated 225* oven for 5-7 minutes. Eggplant in Garlic Sauce makes an excellent appetizer served cold or hot. It will keep, if refrigerated, for 5 days.
SUBSTITUTIONS: If dried shrimp is not available, omit and follow recipe as indicated. For the eggplant you can substitute zucchini. Roll-oblique-cut zucchini and cook for only 1 minute instead of 5 in the first step.
TIPS: During the last minute of cooking, add 3/4 cup cooked and cooled white rice to the mixture. The bland rice absorbs some of the spicy sauce, which results in quite a pleasing combination. To make the recipe spicier or less spicy, increase or decrease the hot sauce or the hot peppers accordingly. The purpose of salting the eggplant (or the zucchini) is to remove any bitter taste and to draw out excess moisture; the weighing down further aids the dehydration and minimized the amount of oil that is needed in the sauteing process.
When doubling this recipe, use a high flame throughout the entire cooking process. Increase fat to 5 tablespoons and stock to 3/4 cup. This recipe goes very well with various roasted or barbecued cuts of meat, such as roast leg of lamb.
This recipe for Chinese Eggplant in Garlic Sauce serves/makes 4
my favorite is first wrap it up in a think plastic bag then get some foil ..
wrap it in the foil good and tight so no smell can escape..
then after you do that.. walk outside to the trash can and put it in ..
and call pizza hut for a delievery
This recipe is really good. I love eggplant as well and this is a fast way to make eggplant Parmesan.
You need 2 eggplants, 1 jar spaghetti sauce, and 1 package shredded mozzarella cheese.
You start with 1 lb of eggplant, cut into 1in thick slices, lightly brush with olive oil, salt and pepper to flavor, then broil the pieces in the oven until they are light brown on both sides.
In a baking dish, cover the bottom with spaghetti sauce, I like Newman's Own bc it has a little of a kick to it. Place one layer of the eggplant down. Sprinkle with mozzarella cheese, another layer of spaghetti sauce. Then layer in the rest of the eggplant. Top with the rest of the sauce and cheese.
Bake at 375 for 15-20 mins
heard of Dirty Rice? Ground hamburger meat, ground breakfast sausage(spicy) like Owens or Jimmy Deans, rice, onion, chopped egg plant, garlic, salt and pepper to taste.
Brown and cook meat with eggplant and onion, add cooked rice and spices. have a dinner salad and maybe rolls. Its delicious!
How about eggplant parmesan...
Its easy and it is so good.
First you would slice up the eggplant into slices and then place them in egg and milk (little milk). Then you put them in a flour/salt/pepper/ mixture and then fry them to a golden brown. After they come out, pour mozzarella cheese and some marinara sauce and then add some parmesan cheese....perfecto. Good luck. Hope you like that one.
stuffed
fried hamburger, grease drained
cooked white rice
a couple grated carrots
bell pepper, diced
sm. can sliced olives
diced onion
salt, pepper %26amp; seasoning to your taste
cut eggplant in half, scooping out the meat, leaving shell for the bowls; put into a pot. Cover with water and boil til soft, mash em up a bit.
Mix all ingredients into a bowl and stuff. Put some ketchup or tomato sauce over top and top with cheese. Bake in oven until stuffing is hot and cheese is melted. About 350 degrees.
Fried:
Beat a couple of eggs and some milk into a bowl. In another bowl, pour in some flour.
Slice the eggplant in round slices, dipping into the milk/egg mixture, then into the flour.
Have some hot oil in a skillet ready for frying. Once the eggplant are coated to your liking, place in the hot oil. Turn after a couple of seconds or so, when both sides are brown, take and drain on paper towel. Season with Salt or what ever you would like...maybe parmesan cheese...these are usually a side veggie dish with dinner...mmmmmmm
Thursday, December 24, 2009
Do you know any good recipes for eggplants?
Eggplant Bruschetta
1 loaf of hardy Italian bread, like Ciabatta
1/2 pound os smoked mozzarella
3 medium-sized eggplants
1/2 pound of tomatoes
2 small chili peppers
1 teaspoon of salt
2-3 basil leaves
olive oil
Preheat the oven at 360 degrees. Slice the eggplants in thin circles, salt them, and place them in baking dish to roast for twenty minutes. In the meantime, slice the tomatoes and the mozzarella. When the time has elapsed, remove the eggplants and set them aside to cool.
Slice the bread in quarter-of-an-inch slices and set them evenly on a baking sheet. Top them with the cooled and slightly wilted eggplants, slices of juicy tomatoes, the mozzarella, pinches of salt, the chili peppers in small rounds, and a drizzle of oil. Transfer to the still heated oven until the mozzarella melts and the edges of the bread take on a golden hue
Remove from the oven, decorate with the chopped basil, and serve hot.
------
Eggplant with Mozzarella
Eggplant (Choose one with even texture; it should feel heavy but shouldn't be more than 6 inches across
Mozzarella (Fresh Mozzarella is preferred)
Salt
Olive oil
Preheat your oven to 190 degrees Fahrenheit (this is a low temperature as you are only keeping the pieces warm as you cook.) Wash the eggplant and cut horizontally into 1/2 inch slices; thicker slices take longer to cook. (Optional: You can peel the skin with a peeler, but I prefer it on for the vitamins.)
Heat 1-2 tbsp of the oil in a skillet or grill pan. While oil is heating, cut mozzarella into thin slices to cover each slice on one side of the eggplant.
Once the pan is hot, add enough strips to the pan to cover, but leave enough room so you will be able to flip them. Cook one side 2 minutes; flip and then add mozzarella slice to cook side. Cook another 2 minutes.
After each side is cooked, scoop up each eggplant slice in the skillet and place on the baking sheet in the oven to further melt the mozzarella. Repeat steps 2-3 (Eggplant soaks up oil like crazy, so you will need more!)
Once you have cooked the entire eggplant, leave in oven to warm for an additional 5 minutes and then serve, with salt to taste!
----------
Deep Fry eggplant (Tempura)
Heat the oil in the deep fryer. Use vegetable or peanut oil and heat to approximately 365 to 375 degrees F. The temperature depends on the fryer and the number of eggplant slices to be deep fried.
Wash the eggplant. Slice the eggplant into 1/4 inch thick slices. Cutting the eggplant on the diagonal makes for interesting presentation.
Prepare the tempura batter. Combine approximately 1 cup of flour with seasonings, such as salt, pepper and garlic. Add one beaten egg. Whisk the mixture together until firm; add a little cold water to thin into a batter. A pre-packaged tempura mix may be substituted.
Dip the eggplant slices into the tempura mix. Coat completely and shake off any excess batter. Place the coated eggplant slices on a side plate. Continue to coat the eggplant until there are enough coated eggplant slices to fry in a batch.
Place the eggplant slices into the deep fryer carefully. Stir with a spoon to keep the slices from sticking together. Fry the eggplant slices until golden brown, approximately 2 to 4 minutes. Remove from the deep fryer. Drain on paper towels.
Serve when slightly cooled. Serve with dipping sauce, such as marinara.
-------
Eggplant Steaks
2 small eggplants
Vegetable stock powder
Italian tomato sauce
Salt and pepper
Parmesan cheese (optional)
Preheat the oven to 200潞C.
Cut thin slices of eggplant. Season each slice with the powdered veggie stock and pepper.
Fry the eggplant slices in a previously heated pan. Keep frying until the slices begin to turn brown.
Put a layer of eggplant into the baking dish. Pour over the tomato sauce and sprinkle with parmesan cheese (if using). Repeat with each slice until you cover the entire dish.
Place the dish in the oven. Let it bake for 10 minutes, until you notice that the sauce has started to bubble and boil.
Remove from the oven. Arrange slices on plates while still hot. Add salad, white rice and steamed veggies. Serve.
------Do you know any good recipes for eggplants?
Easy Eggplant Parmesan
1 1-pound eggplant, cut into 16 -inch slices with the skin
3 tablespoons part-skim ricotta cheese
4 plum tomatoes, cut into 16 lengthwise slices
2/3 cup salt-free tomato sauce mixed with teaspoon dried Italian herb blend
1 tablespoon grated Parmesan cheese
Place the sliced eggplant in an 11 x 14 x 2-inch microwave baking dish and cover tightly with microwave plastic wrap.
Microwave on high for about 2 minutes, or broil in the broiler until lightly browned on both sides.
Remove the plastic wrap and spread 8 slices of the eggplant lightly with about 1 teaspoon ricotta cheese each, then top with 2 tomato slices each and the remaining slices of eggplant.
Spoon the sauce over the eggplant and sprinkle with the Parmesan cheese.
Bake on high in the microwave oven for 5 minutes, or uncovered in a preheated 375 oven for 15 to 20 minutes.Do you know any good recipes for eggplants?
EGGPLANT PARMESAN W/ TOMATO SAUCE
2 pounds (about 2 medium-sized) eggplant
Salt
4 tablespoons extra-virgin olive oil
1 cup fresh bread crumbs, seasoned with 1/4 chopped fresh basil leaves and 1/4 cup pecorino
2 cups Basic Tomato Sauce, recipe follows
1 pound ball fresh mozzarella, thinly sliced
1/2 cup freshly grated Parmigiano-Reggiano
Preheat the oven to 350 degrees F.
Wash and towel dry the eggplant. Slice the eggplant horizontally about 1/4-inch thick. Place the slices in a large colander, sprinkle with salt and set aside to rest about 30 minutes. Drain and rinse the eggplant and dry on towels.
In a saute pan, heat the extra-virgin olive oil until just smoking. Press the drained eggplant pieces into the seasoned bread crumb mixture and saute until light golden brown on both sides. Repeat with all of the pieces. On a cookie sheet lay out the 4 largest pieces of eggplant. Place 2 tablespoons of tomato sauce over each piece and place a thin slice of mozzarella on top of each. Sprinkle with Parmigiano and top each with the next smallest piece of eggplant, then sauce then mozzarella. Repeat the layering process until all the ingredients have been used, finishing again with the Parmigiano. Place the pan in the oven and bake until the top of each little stack is golden brown and bubbly, about 15 minutes.
Basic Tomato Sauce:
1/4 cup extra-virgin olive oil
1 Spanish onion, chopped into 1/4-inch dice
4 cloves garlic, peeled and thinly sliced
3 tablespoons fresh thyme leaves, chopped
1/2 medium carrot, finely shredded
2 (28-ounce) cans peeled whole tomatoes
Salt
In a 3-quart saucepan, heat the olive oil over medium heat. Add the onion and garlic and cook until soft and light golden brown, about 8 to 10 minutes. Add the thyme and carrot and cook 5 minutes more, until the carrot is quite soft. Add the tomatoes and juice and bring to a boil, stirring often. Lower the heat and simmer for 30 minutes until as thick as hot cereal. Season with salt and serve.
This sauce holds 1 week in the refrigerator or up to 6 months in the freezer.
--Mario Batali
There are two variety of eggplants...The skinny ones and the huge variety... Note: This recipes only applied to the skinny ones...3 or 4 eggplats is enough..Poke six different places on eggplants.. Place eggplants in barbeque grill and roast eggplants till its cooked ...Removed skin,and removed stem. Loosen meat to pieces and put it in a bowl...
Depends how many people wants to eat (servings), maybe 6 eggs is plenty (fully stir the eggs)... Heat frying pan with cooking oil ,5 tsp or more (low heat)...Crushed 3-4 pieces of garlic, and cut or chop 3 union leaf 1'; dia.. put garlic and union to frying pan ..Once garlic is red and onion leaf is soft, add stirred eggs and eggplants. stir and add cooking oil as needed ( not too much) stir until eggs is fully cooked...Recipes is ideal for breakfast.
Linguine with Eggplant
1 pound linguine
2/3 cup olive oil, divided
2 small eggplant, cut into 1/2-inch chunks
3/4 teaspoon garlic powder
1/2 teaspoon dried oregano
3/4 teaspoon salt
1/2 teaspoon pepper
4 plum tomatoes, chopped
2 tablespoons fresh parsley, chopped
In a large pot, cook the linguine as package directs; drain well. Place linguine in a large bowl and toss with 2 tablespoons olive oil; set aside.
In the same pot, heat the remaining oil over medium-high heat. Saut茅 the eggplant for 10-12 minutes, until lightly browned. Add the garlic powder, oregano, salt, and pepper and saut茅 for about 5 minutes more. Add the tomatoes, parsley, and linguine and toss gently until heated thru. Serve immediately.
Using what I had at home for substitutes (spaghetti noodles for linguine; 1 eggplant %26amp; 2 zucchinis, dried parsley, minced garlic for garlic powder, and 2 med. large tomatoes rather than 4 plum tomatoes) I have to say that this was a delicious dish that the whole family liked!
Oh yes! The easiest thing to do is just cut it into thin slices, bake it in a 350 F/180C oven for 10 minutes until tender, then layer it with spaghetti sauce, meat, cheese, etc. just like you would do with lasagna. Yum-yum!
Most delicious is Japanese tempura. You can find the recipe several places, but prepare the eggplant as follows:
If it's Japanese eggplant, take off the stem, cut the eggplant in half, then make slices along the bottom so you get a fan shape. If it's Western eggplant, cut into 1/4 to 1/3 inch slices, and do the same fan thing (the slices should be 1/4 to 1/3 of an inch apart).
Stewed eggplant is also lovely (Japanese style).
8 Japanese eggplants (or one large eggplant)
3 tablespoons vegetable oil
1/4 teaspoon chili pepper flakes, to taste
1 packet dried bonito flakes (katsuo-bushi, found in Asian grocery stores)
3 1/2 tablespoons soy sauce
3 tablespoons mirin (Japanese sweet cooking wine, or substitute vermouth with added sugar to taste)
1 cup water
Directions
1Score Asian eggplants lenthwise every half inch. (If using regular eggplant, cut off ends and then cut remainder into 1'; cubes, but do no peel.).
2Put all ingredients in a sturdy pot and stir to coat.
3Simmer for 20 minutes, stirring occasionally so that eggplant cooks thoroughly (until it becomes tender).
4Serve hot or cold.
Also, grilled eggplant with miso sauce is fabulous:
1 3/4 cups of red or white miso
1/3 cup sake
1/3 cup mirin
3 tablespoons of sugar
I N S T R U C T I O N S
Put all the ingredients in a small saucepan and stir with a wooden spatula over a medium flame. When the mixture begins to boil, reduce the heat and continue stirring until smooth and thick (around 20 minutes). Let cool and then it's ready to use. Sweet simmered miso can be refrigerated for up to a month.
You can grill many different foods when making dengaku, try grilling mushrooms, leeks, daikon, mochi, green peppers, konnyaku, or tofu. Here are two more tasty dengaku treats...
(Broiled Sweet Potato). Take 1 sweet potato, cut lengthwise, peel and steam (or use a microwave) until just tender, let cool. Now place the slices on aluminum foil under an oven broiler and broil on each side until lightly speckled, spread one side with a thin layer of dengaku miso and grill again until the miso bubbles. Serve hot or cold.
(Broiled Eggplant). Take four Japanese eggplants and split them lengthwise. Broil the eggplants on each side in an oven broiler until the eggplant is nearly cooked through (you can brush on a little bit of sesame oil to keep the eggplant from drying out, this also imparts a nice flavor). Spread dengaku miso on the cut surface side and grill again until the miso bubbles. Serve hot or cold.
(-: I like eggplant. Can you tell? See the link for a very nice-looking Moroccan eggplant (I've never tried it, but I want to!)numbering
1 loaf of hardy Italian bread, like Ciabatta
1/2 pound os smoked mozzarella
3 medium-sized eggplants
1/2 pound of tomatoes
2 small chili peppers
1 teaspoon of salt
2-3 basil leaves
olive oil
Preheat the oven at 360 degrees. Slice the eggplants in thin circles, salt them, and place them in baking dish to roast for twenty minutes. In the meantime, slice the tomatoes and the mozzarella. When the time has elapsed, remove the eggplants and set them aside to cool.
Slice the bread in quarter-of-an-inch slices and set them evenly on a baking sheet. Top them with the cooled and slightly wilted eggplants, slices of juicy tomatoes, the mozzarella, pinches of salt, the chili peppers in small rounds, and a drizzle of oil. Transfer to the still heated oven until the mozzarella melts and the edges of the bread take on a golden hue
Remove from the oven, decorate with the chopped basil, and serve hot.
------
Eggplant with Mozzarella
Eggplant (Choose one with even texture; it should feel heavy but shouldn't be more than 6 inches across
Mozzarella (Fresh Mozzarella is preferred)
Salt
Olive oil
Preheat your oven to 190 degrees Fahrenheit (this is a low temperature as you are only keeping the pieces warm as you cook.) Wash the eggplant and cut horizontally into 1/2 inch slices; thicker slices take longer to cook. (Optional: You can peel the skin with a peeler, but I prefer it on for the vitamins.)
Heat 1-2 tbsp of the oil in a skillet or grill pan. While oil is heating, cut mozzarella into thin slices to cover each slice on one side of the eggplant.
Once the pan is hot, add enough strips to the pan to cover, but leave enough room so you will be able to flip them. Cook one side 2 minutes; flip and then add mozzarella slice to cook side. Cook another 2 minutes.
After each side is cooked, scoop up each eggplant slice in the skillet and place on the baking sheet in the oven to further melt the mozzarella. Repeat steps 2-3 (Eggplant soaks up oil like crazy, so you will need more!)
Once you have cooked the entire eggplant, leave in oven to warm for an additional 5 minutes and then serve, with salt to taste!
----------
Deep Fry eggplant (Tempura)
Heat the oil in the deep fryer. Use vegetable or peanut oil and heat to approximately 365 to 375 degrees F. The temperature depends on the fryer and the number of eggplant slices to be deep fried.
Wash the eggplant. Slice the eggplant into 1/4 inch thick slices. Cutting the eggplant on the diagonal makes for interesting presentation.
Prepare the tempura batter. Combine approximately 1 cup of flour with seasonings, such as salt, pepper and garlic. Add one beaten egg. Whisk the mixture together until firm; add a little cold water to thin into a batter. A pre-packaged tempura mix may be substituted.
Dip the eggplant slices into the tempura mix. Coat completely and shake off any excess batter. Place the coated eggplant slices on a side plate. Continue to coat the eggplant until there are enough coated eggplant slices to fry in a batch.
Place the eggplant slices into the deep fryer carefully. Stir with a spoon to keep the slices from sticking together. Fry the eggplant slices until golden brown, approximately 2 to 4 minutes. Remove from the deep fryer. Drain on paper towels.
Serve when slightly cooled. Serve with dipping sauce, such as marinara.
-------
Eggplant Steaks
2 small eggplants
Vegetable stock powder
Italian tomato sauce
Salt and pepper
Parmesan cheese (optional)
Preheat the oven to 200潞C.
Cut thin slices of eggplant. Season each slice with the powdered veggie stock and pepper.
Fry the eggplant slices in a previously heated pan. Keep frying until the slices begin to turn brown.
Put a layer of eggplant into the baking dish. Pour over the tomato sauce and sprinkle with parmesan cheese (if using). Repeat with each slice until you cover the entire dish.
Place the dish in the oven. Let it bake for 10 minutes, until you notice that the sauce has started to bubble and boil.
Remove from the oven. Arrange slices on plates while still hot. Add salad, white rice and steamed veggies. Serve.
------Do you know any good recipes for eggplants?
Easy Eggplant Parmesan
1 1-pound eggplant, cut into 16 -inch slices with the skin
3 tablespoons part-skim ricotta cheese
4 plum tomatoes, cut into 16 lengthwise slices
2/3 cup salt-free tomato sauce mixed with teaspoon dried Italian herb blend
1 tablespoon grated Parmesan cheese
Place the sliced eggplant in an 11 x 14 x 2-inch microwave baking dish and cover tightly with microwave plastic wrap.
Microwave on high for about 2 minutes, or broil in the broiler until lightly browned on both sides.
Remove the plastic wrap and spread 8 slices of the eggplant lightly with about 1 teaspoon ricotta cheese each, then top with 2 tomato slices each and the remaining slices of eggplant.
Spoon the sauce over the eggplant and sprinkle with the Parmesan cheese.
Bake on high in the microwave oven for 5 minutes, or uncovered in a preheated 375 oven for 15 to 20 minutes.Do you know any good recipes for eggplants?
EGGPLANT PARMESAN W/ TOMATO SAUCE
2 pounds (about 2 medium-sized) eggplant
Salt
4 tablespoons extra-virgin olive oil
1 cup fresh bread crumbs, seasoned with 1/4 chopped fresh basil leaves and 1/4 cup pecorino
2 cups Basic Tomato Sauce, recipe follows
1 pound ball fresh mozzarella, thinly sliced
1/2 cup freshly grated Parmigiano-Reggiano
Preheat the oven to 350 degrees F.
Wash and towel dry the eggplant. Slice the eggplant horizontally about 1/4-inch thick. Place the slices in a large colander, sprinkle with salt and set aside to rest about 30 minutes. Drain and rinse the eggplant and dry on towels.
In a saute pan, heat the extra-virgin olive oil until just smoking. Press the drained eggplant pieces into the seasoned bread crumb mixture and saute until light golden brown on both sides. Repeat with all of the pieces. On a cookie sheet lay out the 4 largest pieces of eggplant. Place 2 tablespoons of tomato sauce over each piece and place a thin slice of mozzarella on top of each. Sprinkle with Parmigiano and top each with the next smallest piece of eggplant, then sauce then mozzarella. Repeat the layering process until all the ingredients have been used, finishing again with the Parmigiano. Place the pan in the oven and bake until the top of each little stack is golden brown and bubbly, about 15 minutes.
Basic Tomato Sauce:
1/4 cup extra-virgin olive oil
1 Spanish onion, chopped into 1/4-inch dice
4 cloves garlic, peeled and thinly sliced
3 tablespoons fresh thyme leaves, chopped
1/2 medium carrot, finely shredded
2 (28-ounce) cans peeled whole tomatoes
Salt
In a 3-quart saucepan, heat the olive oil over medium heat. Add the onion and garlic and cook until soft and light golden brown, about 8 to 10 minutes. Add the thyme and carrot and cook 5 minutes more, until the carrot is quite soft. Add the tomatoes and juice and bring to a boil, stirring often. Lower the heat and simmer for 30 minutes until as thick as hot cereal. Season with salt and serve.
This sauce holds 1 week in the refrigerator or up to 6 months in the freezer.
--Mario Batali
There are two variety of eggplants...The skinny ones and the huge variety... Note: This recipes only applied to the skinny ones...3 or 4 eggplats is enough..Poke six different places on eggplants.. Place eggplants in barbeque grill and roast eggplants till its cooked ...Removed skin,and removed stem. Loosen meat to pieces and put it in a bowl...
Depends how many people wants to eat (servings), maybe 6 eggs is plenty (fully stir the eggs)... Heat frying pan with cooking oil ,5 tsp or more (low heat)...Crushed 3-4 pieces of garlic, and cut or chop 3 union leaf 1'; dia.. put garlic and union to frying pan ..Once garlic is red and onion leaf is soft, add stirred eggs and eggplants. stir and add cooking oil as needed ( not too much) stir until eggs is fully cooked...Recipes is ideal for breakfast.
Linguine with Eggplant
1 pound linguine
2/3 cup olive oil, divided
2 small eggplant, cut into 1/2-inch chunks
3/4 teaspoon garlic powder
1/2 teaspoon dried oregano
3/4 teaspoon salt
1/2 teaspoon pepper
4 plum tomatoes, chopped
2 tablespoons fresh parsley, chopped
In a large pot, cook the linguine as package directs; drain well. Place linguine in a large bowl and toss with 2 tablespoons olive oil; set aside.
In the same pot, heat the remaining oil over medium-high heat. Saut茅 the eggplant for 10-12 minutes, until lightly browned. Add the garlic powder, oregano, salt, and pepper and saut茅 for about 5 minutes more. Add the tomatoes, parsley, and linguine and toss gently until heated thru. Serve immediately.
Using what I had at home for substitutes (spaghetti noodles for linguine; 1 eggplant %26amp; 2 zucchinis, dried parsley, minced garlic for garlic powder, and 2 med. large tomatoes rather than 4 plum tomatoes) I have to say that this was a delicious dish that the whole family liked!
Oh yes! The easiest thing to do is just cut it into thin slices, bake it in a 350 F/180C oven for 10 minutes until tender, then layer it with spaghetti sauce, meat, cheese, etc. just like you would do with lasagna. Yum-yum!
Most delicious is Japanese tempura. You can find the recipe several places, but prepare the eggplant as follows:
If it's Japanese eggplant, take off the stem, cut the eggplant in half, then make slices along the bottom so you get a fan shape. If it's Western eggplant, cut into 1/4 to 1/3 inch slices, and do the same fan thing (the slices should be 1/4 to 1/3 of an inch apart).
Stewed eggplant is also lovely (Japanese style).
8 Japanese eggplants (or one large eggplant)
3 tablespoons vegetable oil
1/4 teaspoon chili pepper flakes, to taste
1 packet dried bonito flakes (katsuo-bushi, found in Asian grocery stores)
3 1/2 tablespoons soy sauce
3 tablespoons mirin (Japanese sweet cooking wine, or substitute vermouth with added sugar to taste)
1 cup water
Directions
1Score Asian eggplants lenthwise every half inch. (If using regular eggplant, cut off ends and then cut remainder into 1'; cubes, but do no peel.).
2Put all ingredients in a sturdy pot and stir to coat.
3Simmer for 20 minutes, stirring occasionally so that eggplant cooks thoroughly (until it becomes tender).
4Serve hot or cold.
Also, grilled eggplant with miso sauce is fabulous:
1 3/4 cups of red or white miso
1/3 cup sake
1/3 cup mirin
3 tablespoons of sugar
I N S T R U C T I O N S
Put all the ingredients in a small saucepan and stir with a wooden spatula over a medium flame. When the mixture begins to boil, reduce the heat and continue stirring until smooth and thick (around 20 minutes). Let cool and then it's ready to use. Sweet simmered miso can be refrigerated for up to a month.
You can grill many different foods when making dengaku, try grilling mushrooms, leeks, daikon, mochi, green peppers, konnyaku, or tofu. Here are two more tasty dengaku treats...
(Broiled Sweet Potato). Take 1 sweet potato, cut lengthwise, peel and steam (or use a microwave) until just tender, let cool. Now place the slices on aluminum foil under an oven broiler and broil on each side until lightly speckled, spread one side with a thin layer of dengaku miso and grill again until the miso bubbles. Serve hot or cold.
(Broiled Eggplant). Take four Japanese eggplants and split them lengthwise. Broil the eggplants on each side in an oven broiler until the eggplant is nearly cooked through (you can brush on a little bit of sesame oil to keep the eggplant from drying out, this also imparts a nice flavor). Spread dengaku miso on the cut surface side and grill again until the miso bubbles. Serve hot or cold.
(-: I like eggplant. Can you tell? See the link for a very nice-looking Moroccan eggplant (I've never tried it, but I want to!)
Does anyone have a heart healthy recipe for eggplant?
I need a good tasteing recipe,for eggplant that is heart healthy ,low fat,low sugar,low salt,etc.Can anyone help?Does anyone have a heart healthy recipe for eggplant?
LAMB %26amp; EGGPLANT RAGU
4 ounces whole-wheat rigatoni or penne
4 ounces ground lamb or lean ground beef
2 cloves garlic, chopped
1/4 teaspoon fennel seed
1 1/2 cups diced eggplant
1 teaspoon extra-virgin olive oil
1 8-ounce can no-salt-added tomato sauce
1/2 cup red wine
1 1/2 teaspoons chopped fresh oregano or 1/2 teaspoon dried
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1 teaspoon pine nuts, toasted (see Tip)
1/4 cup crumbled feta (optional)
1. Bring a large pot of water to a boil. Cook pasta 8 to 10 minutes or according to package directions.
2. Meanwhile, cook lamb (or beef), garlic and fennel seed in a large nonstick skillet over medium heat, breaking up the meat with the back of a spoon, until the lamb (or beef) is browned, 3 to 4 minutes. Add eggplant and oil; cook, stirring occasionally, until the eggplant browns, about 4 minutes. Add tomato sauce and wine; cook, stirring occasionally, until the sauce thickens, about 3 minutes. Stir in oregano, salt and pepper.
3. Drain the pasta; serve topped with the sauce and sprinkled with pine nuts and feta, if using.
TIP: To toast pine nuts: Cook in a dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.Does anyone have a heart healthy recipe for eggplant?
http://www.aubergines.org/recipes.php?eg鈥?/a>
for this one you need some
- chopped tomatoes
- chopped mozzarella
- eggplant ( depending on how big, 2 should be enough for 2 people)
- pinch of oregano or marjoran
slice the eggplant and brush the slices with a bit of oil, then grill them using a skillet (each side). Stuff each slice with 1 tablespoon of tomato, 1 of mozzarella, a pinch of salt and oregano. Roll it and keep close using a toothpick. Place on a lasagna dish, which you need to season with a bit of oil before, then bake for 10-15 minutes.
-by itself would be the healthy-est form, steam it mash it like potatoes etc
use mrs dash for a salt subsitute or splinda to treat it like a sweet potato
check out www.recipezaar.com and they have plenty for free.
Eggplant Creole
1 large eggplant
2 tablespoons flour
2 tablespoons butter
1 (15 ounce) can tomato sauce
1 can water
1 clove
2 bay leaves
1 bell pepper, chopped
1 onion, chopped
1 teaspoon salt
1/2 cup grated cheese
1/2 cup bread crumbs
Preheat oven to 350 degrees.
Cut eggplant in cubes; cook in boiling water for 8 minutes; drain.
Place butter and flour in skillet; when blended, add tomato sauce and water; stir until smooth. Add clove, bay leaves, bell pepper, onion and salt.
When sauce thickens, fold in eggplant and sprinkle with cheese and bread crumbs.
Bake for 1/2 hour at 350 degrees.
Rachel Ray makes a lot of eggplant recipes. Check on www.FoodNetwork.com and look under Rachel Ray. Her recipes are usually very healthy and always look wonderful!!
Healthy Eggplant (Aubergine) Pasta
2 eggplants
4 cups spaghetti sauce (One jar)
4 ounces crumbled feta cheese
8 cups cooked pasta (penne, rotini, etc)
2 tablespoons olive oil
kosher salt
1. Wash eggplant, cut into 1/4-1/2 inch thick slices (keep skin on). Brush both sides of each slice with olive oil and sprinkle with salt. place into broiler for 7 minutes or until golden brown. Flip over all slices and broil agian.
2. In the mean time cook pasta and heat sauce.
3. When both sides of the eggplant slices are light brown, cool for a few minutes and cut into chunks.
4. Drain pasta.
5. Mix together pasta, sauce, eggplant, feta.
6. Note: Cooked chicken could be added for protein.
LAMB %26amp; EGGPLANT RAGU
4 ounces whole-wheat rigatoni or penne
4 ounces ground lamb or lean ground beef
2 cloves garlic, chopped
1/4 teaspoon fennel seed
1 1/2 cups diced eggplant
1 teaspoon extra-virgin olive oil
1 8-ounce can no-salt-added tomato sauce
1/2 cup red wine
1 1/2 teaspoons chopped fresh oregano or 1/2 teaspoon dried
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1 teaspoon pine nuts, toasted (see Tip)
1/4 cup crumbled feta (optional)
1. Bring a large pot of water to a boil. Cook pasta 8 to 10 minutes or according to package directions.
2. Meanwhile, cook lamb (or beef), garlic and fennel seed in a large nonstick skillet over medium heat, breaking up the meat with the back of a spoon, until the lamb (or beef) is browned, 3 to 4 minutes. Add eggplant and oil; cook, stirring occasionally, until the eggplant browns, about 4 minutes. Add tomato sauce and wine; cook, stirring occasionally, until the sauce thickens, about 3 minutes. Stir in oregano, salt and pepper.
3. Drain the pasta; serve topped with the sauce and sprinkled with pine nuts and feta, if using.
TIP: To toast pine nuts: Cook in a dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.Does anyone have a heart healthy recipe for eggplant?
http://www.aubergines.org/recipes.php?eg鈥?/a>
for this one you need some
- chopped tomatoes
- chopped mozzarella
- eggplant ( depending on how big, 2 should be enough for 2 people)
- pinch of oregano or marjoran
slice the eggplant and brush the slices with a bit of oil, then grill them using a skillet (each side). Stuff each slice with 1 tablespoon of tomato, 1 of mozzarella, a pinch of salt and oregano. Roll it and keep close using a toothpick. Place on a lasagna dish, which you need to season with a bit of oil before, then bake for 10-15 minutes.
-by itself would be the healthy-est form, steam it mash it like potatoes etc
use mrs dash for a salt subsitute or splinda to treat it like a sweet potato
check out www.recipezaar.com and they have plenty for free.
Eggplant Creole
1 large eggplant
2 tablespoons flour
2 tablespoons butter
1 (15 ounce) can tomato sauce
1 can water
1 clove
2 bay leaves
1 bell pepper, chopped
1 onion, chopped
1 teaspoon salt
1/2 cup grated cheese
1/2 cup bread crumbs
Preheat oven to 350 degrees.
Cut eggplant in cubes; cook in boiling water for 8 minutes; drain.
Place butter and flour in skillet; when blended, add tomato sauce and water; stir until smooth. Add clove, bay leaves, bell pepper, onion and salt.
When sauce thickens, fold in eggplant and sprinkle with cheese and bread crumbs.
Bake for 1/2 hour at 350 degrees.
Rachel Ray makes a lot of eggplant recipes. Check on www.FoodNetwork.com and look under Rachel Ray. Her recipes are usually very healthy and always look wonderful!!
Healthy Eggplant (Aubergine) Pasta
2 eggplants
4 cups spaghetti sauce (One jar)
4 ounces crumbled feta cheese
8 cups cooked pasta (penne, rotini, etc)
2 tablespoons olive oil
kosher salt
1. Wash eggplant, cut into 1/4-1/2 inch thick slices (keep skin on). Brush both sides of each slice with olive oil and sprinkle with salt. place into broiler for 7 minutes or until golden brown. Flip over all slices and broil agian.
2. In the mean time cook pasta and heat sauce.
3. When both sides of the eggplant slices are light brown, cool for a few minutes and cut into chunks.
4. Drain pasta.
5. Mix together pasta, sauce, eggplant, feta.
6. Note: Cooked chicken could be added for protein.
Any good recipes for an eggplant sandwich?!?!?
Okay so i went to an Italian restaurant a couple weeks ago and it was a pretty small unknown place and they didn't have many Vegetarian options. i was kind of skeptical at first since i had never had eggplant. But i found that i was amazingly delicious.So i was wondering what type of recipes there were for eggplant as an everyday meal?Any good recipes for an eggplant sandwich?!?!?
Here's an idea for a good sandwich using eggplants:
whole wheat bread
hummus
portabello mushroom
eggplant
basil
red onion
artichokes
sun dried tomato
A recipe for grilled vegan sausage eggplant sandwiches:
http://dilipdinner.blogspot.com/2009/04/鈥?/a>
Spicy Baked Eggplant: http://vegetarian.about.com/od/maindishe鈥?/a>
Baked Fried Eggplant: http://vegweb.com/index.php?topic=10873.鈥?/a>
Rustic Bread %26amp; Eggplant Lasagna: http://veganyumyum.com/2009/05/rustic-br鈥?/a>
Vegan yumyum has a lot of eggplant recipes on her site; check them out. =)Any good recipes for an eggplant sandwich?!?!?
thinly slice eggplant, zucchini, and yellow squash.Grill these along with tomatoes and onions. Serve on a roll with leafy greens and dressing of your choice. Really good!
You can slice it thinly, brush with olive oil, %26amp; grill over coals.
Here's an idea for a good sandwich using eggplants:
whole wheat bread
hummus
portabello mushroom
eggplant
basil
red onion
artichokes
sun dried tomato
A recipe for grilled vegan sausage eggplant sandwiches:
http://dilipdinner.blogspot.com/2009/04/鈥?/a>
Spicy Baked Eggplant: http://vegetarian.about.com/od/maindishe鈥?/a>
Baked Fried Eggplant: http://vegweb.com/index.php?topic=10873.鈥?/a>
Rustic Bread %26amp; Eggplant Lasagna: http://veganyumyum.com/2009/05/rustic-br鈥?/a>
Vegan yumyum has a lot of eggplant recipes on her site; check them out. =)Any good recipes for an eggplant sandwich?!?!?
thinly slice eggplant, zucchini, and yellow squash.Grill these along with tomatoes and onions. Serve on a roll with leafy greens and dressing of your choice. Really good!
You can slice it thinly, brush with olive oil, %26amp; grill over coals.
Could anyone suggest a delicious recipe with eggplant as an ingredient?
I was at the market today and was drawn to this rather fresh, plump, and purple eggplant, the problem is that I bought it on a whim and don't know what to do with it! Suggestions?Could anyone suggest a delicious recipe with eggplant as an ingredient?
EGGPLANT PESTO
PASTA WITH EGGPLANT PESTO
1 eggplant
6 cherry tomatoes
a handful of peeled almonds
fresh mint
grinded black pepper
extra virgin olive oil - Italian possibly
salt
200 grams penne pasta
Cut the eggplant into slices, put tem on a drainer and sprinkle with cooking salt, then add something heavy on top such as a pot full of water, and let it be for as long as possible (up to 2 hours).
Rinse the eggplant slices and grill them on both sides, then blend them together with the cherry tomatoes, the almonds, the fresh mint and a good quantity of extra virgin olive oil until it becomes a smooth cream. Check salt and add some freshly grinded black pepper.
Cook your pasta in a LOT of boiling salted water (the pasta has to float freely in water, if you put too little it won't cook evenly), then drain it and add the eggplant pesto.
Buon appetito!
ps. This is a Sicilian recipe from Trapani.Could anyone suggest a delicious recipe with eggplant as an ingredient?
Grilled Eggplant Sandwich
Ingredients -
Eggplant:
4 teaspoons Olive Oil
1 clove Garlic, finely chopped
1 1/2 teaspoons chopped, Fresh Basil
Salt, to taste
Fresh Ground Black Pepper
2 small Eggplants
Sandwiches:
1/2 cup Cream Cheese, Low-Fat Whipped, or Goat Cheese
4 pieces Focaccia or other good quality bread, sliced in half, lengthwise
2/3 cup Spinach, washed and dried
4 slices Tomato
Preparation:
Eggplant:
Preheat grill to medium heat.
Add olive oil, garlic, salt, and fresh ground pepper and 陆 teaspoon fresh chopped basil to small bowl. Stir to combine.
Brush both sides of eggplant slices with olive oil mixture.
Grill eggplant over direct heat, 3 minutes per side.
Sandwiches:
Mix cream cheese, 1-tablespoon fresh chopped basil, salt, and fresh ground pepper in small bowl.
Spread 4 halves of focaccia bread with cheese mixture.
Top with spinach, slice of tomato and focaccia bread slice.
Stuffed aubergines with ruby chard and spinach salad
ingredientsserves 4
175 g (6 oz) canned borlotti beans
250 g (9 oz) cherry tomatoes, halved
8 baby aubergines, or 2 aubergines, halved
vegetable oil spray
1/2 tsp cumin seeds
1/2 tsp coriander seeds
2 tsp ground cinnamon
1/4 tsp dried marjoram
2 tsp crushed garlic
1/2 tsp finely chopped red chilli
1/2 tsp vegetable oil
50 g (2 oz), peeled weight, onion, finely chopped
3 tbsp chopped fresh dill
3 tbsp chopped fresh mint
juice 1 lemon
freshly ground black pepper, to taste
for the salad1 tbsp white wine vinegar
freshly ground black pepper, to taste
pinch of cayenne pepper
1 tbsp extra virgin olive oil
60 g (2 1/4 oz|) mixed ruby chard and fresh spinach leaves
method
1. Drain the beans and rinse under cold water for 2 minutes to remove the salt.
2. Preheat the oven to 190鈥毬癈/375鈥毬癋/Gas Mark 5.
3. Arrange the tomatoes and aubergines in a roasting tin, spray lightly with vegetable oil and roast in the oven for 7-8 minutes. Remove the tomatoes and cool on a plate. Roast the aubergines for a further 10-12 minutes, or until tender.
4. Meanwhile, pound the cumin and coriander seeds, cinnamon, marjoram, garlic and chilli to a smooth paste in a mortar with a pestle.
5. Remove the aubergines from the oven, leave to cool slightly, then cut in half lengthways and scoop the flesh into a bowl using a teaspoon, reserving the skins.
6. Heat a non-stick frying pan over a medium heat, add the vegetable oil and fry the onion until golden brown. Add the spice paste and cook for 2 minutes. Add the aubergine pulp, beans, herbs, lemon juice and pepper and mash together using a fork. Remove from the heat and leave to cool.
7. Put 100 g (3 1/2 oz) of the cherry tomatoes into a bowl with the vinegar, pepper, cayenne and olive oil and blend with a hand-held electric blender, or use a food processor. Pass the dressing through a fine sieve.
8. Fill the aubergine skins with the bean mixture, then place 2 tomato halves on each filled skin and transfer to a non-stick baking tray. Heat in the oven for 10 minutes.
9. Arrange the ruby chard and spinach on a serving plate, drizzle with the tomato dressing and top with the aubergines
Cheesy aubergine bake
ingredientsserves 4
2 aubergines
salt
125 ml (4 fl oz) vegetable oil
175 g (6 oz) Gruyere or Mozzarella cheese, very thinly sliced
1 egg
225 g (8 oz) can tomatoes
1/2 onion, finely chopped
1 tablespoon tomato puree
1 tablespoon water
salt and freshly ground black pepper
margarine, for greasing
1 large tomato, sliced
method
1. Cut the aubergines into 5 mm (1/4 inch) slices and put them in a colander in layers, sprinkling salt between each layer. Cover with a plate and place a heavy weight on top. Leave for about 1 hour to draw out the bitter juices, then rinse the slices under cold running water and pat dry on absorbent paper.
2. Heat the oven to 180掳C (350掳F) Gas 4. Grease a shallow baking dish.
3. Pour enough of the oil into a large frying-pan to cover the base. Heat the oil, put a layer of aubergine slices in the pan and fry for 3-4 minutes on each side, turning once, until golden brown on both sides. Remove from the pan and drain on absorbent paper. Continue in the same way until all the aubergine slices are browned.
4. Place layers of aubergines and cheese alternately in prepared dish, finishing with a layer of cheese on top.
5. Put the egg, canned tomatoes, onion, tomato puree and water in a blender and blend until smooth. Season with a little salt and pepper, then pour over the aubergines and the cheese. Arrange the tomato slices on top.
6. Bake, uncovered, for 25 minutes, until heated through and bubbling. Serve straight from the dish.
Eggplant Sorentino
-Marinara Sauce 1 sl Mozzarella
1/2 c Mozzarella, grated
1 c Ricotta cheese, grated
1 md Or large eggplant
-Egg wash (1 cup Romano -cheese, grated mixed -with 2-3 eggs 1 ts Garlic powder
-Pinch parsley -Pinch salt and pepper -Flour Peel and slice eggplant into 1/8-inch slices. Dip in egg wash, then into flour to coat. Fry eggplant until golden brown, then drain. As if making a crepe, fill eggplant with Ricotta cheese and 1 slice Mozzarella, then roll. Place eggplant seam-side down in baking dish that has some Marinara Sauce on bottom. Cover eggplant with more Marinara Sauce and top with more Mozzarella. Bake at 350 F for about 10-15 minutes or until cheese melts.
Marinara Sauce: 1 can whole Italian pear tomatoes 6 cloves garlic Oregano, basil, red pepper, salt to taste Olive oil In frying pan, cover bottom with olive oil. Brown 3 cloves garlic cut in half, then remove and discard. Crush tomatoes by hand and place in frying pan. Season to taste and simmer 15-20 minutes.
try this page for more ideas
http://retete-culinare-diverse.ro/en/sea鈥?/a>
Doesn't this sound yummy? Just cut the recipe down to enough for your eggplant and use regular mozarella. http://www.epicurious.com/recipes/food/v鈥?/a>
Here's one that's a little healthier. http://vegetarian.betterrecipes.com/medi鈥?/a>
This is a great looking recipe!
http://thepioneerwoman.com/cooking/2009/鈥?/a>
eggplant hummus
Try www.aubergines.org/recipes.php
Bon appetit.
Hi try this link there are an handfull of great recipes on there
http://southernfood.about.com/od/eggplan鈥?/a>
eggplant omelet
eggplant parmesan! yummy!!!
EGGPLANT PESTO
PASTA WITH EGGPLANT PESTO
1 eggplant
6 cherry tomatoes
a handful of peeled almonds
fresh mint
grinded black pepper
extra virgin olive oil - Italian possibly
salt
200 grams penne pasta
Cut the eggplant into slices, put tem on a drainer and sprinkle with cooking salt, then add something heavy on top such as a pot full of water, and let it be for as long as possible (up to 2 hours).
Rinse the eggplant slices and grill them on both sides, then blend them together with the cherry tomatoes, the almonds, the fresh mint and a good quantity of extra virgin olive oil until it becomes a smooth cream. Check salt and add some freshly grinded black pepper.
Cook your pasta in a LOT of boiling salted water (the pasta has to float freely in water, if you put too little it won't cook evenly), then drain it and add the eggplant pesto.
Buon appetito!
ps. This is a Sicilian recipe from Trapani.Could anyone suggest a delicious recipe with eggplant as an ingredient?
Grilled Eggplant Sandwich
Ingredients -
Eggplant:
4 teaspoons Olive Oil
1 clove Garlic, finely chopped
1 1/2 teaspoons chopped, Fresh Basil
Salt, to taste
Fresh Ground Black Pepper
2 small Eggplants
Sandwiches:
1/2 cup Cream Cheese, Low-Fat Whipped, or Goat Cheese
4 pieces Focaccia or other good quality bread, sliced in half, lengthwise
2/3 cup Spinach, washed and dried
4 slices Tomato
Preparation:
Eggplant:
Preheat grill to medium heat.
Add olive oil, garlic, salt, and fresh ground pepper and 陆 teaspoon fresh chopped basil to small bowl. Stir to combine.
Brush both sides of eggplant slices with olive oil mixture.
Grill eggplant over direct heat, 3 minutes per side.
Sandwiches:
Mix cream cheese, 1-tablespoon fresh chopped basil, salt, and fresh ground pepper in small bowl.
Spread 4 halves of focaccia bread with cheese mixture.
Top with spinach, slice of tomato and focaccia bread slice.
Stuffed aubergines with ruby chard and spinach salad
ingredientsserves 4
175 g (6 oz) canned borlotti beans
250 g (9 oz) cherry tomatoes, halved
8 baby aubergines, or 2 aubergines, halved
vegetable oil spray
1/2 tsp cumin seeds
1/2 tsp coriander seeds
2 tsp ground cinnamon
1/4 tsp dried marjoram
2 tsp crushed garlic
1/2 tsp finely chopped red chilli
1/2 tsp vegetable oil
50 g (2 oz), peeled weight, onion, finely chopped
3 tbsp chopped fresh dill
3 tbsp chopped fresh mint
juice 1 lemon
freshly ground black pepper, to taste
for the salad1 tbsp white wine vinegar
freshly ground black pepper, to taste
pinch of cayenne pepper
1 tbsp extra virgin olive oil
60 g (2 1/4 oz|) mixed ruby chard and fresh spinach leaves
method
1. Drain the beans and rinse under cold water for 2 minutes to remove the salt.
2. Preheat the oven to 190鈥毬癈/375鈥毬癋/Gas Mark 5.
3. Arrange the tomatoes and aubergines in a roasting tin, spray lightly with vegetable oil and roast in the oven for 7-8 minutes. Remove the tomatoes and cool on a plate. Roast the aubergines for a further 10-12 minutes, or until tender.
4. Meanwhile, pound the cumin and coriander seeds, cinnamon, marjoram, garlic and chilli to a smooth paste in a mortar with a pestle.
5. Remove the aubergines from the oven, leave to cool slightly, then cut in half lengthways and scoop the flesh into a bowl using a teaspoon, reserving the skins.
6. Heat a non-stick frying pan over a medium heat, add the vegetable oil and fry the onion until golden brown. Add the spice paste and cook for 2 minutes. Add the aubergine pulp, beans, herbs, lemon juice and pepper and mash together using a fork. Remove from the heat and leave to cool.
7. Put 100 g (3 1/2 oz) of the cherry tomatoes into a bowl with the vinegar, pepper, cayenne and olive oil and blend with a hand-held electric blender, or use a food processor. Pass the dressing through a fine sieve.
8. Fill the aubergine skins with the bean mixture, then place 2 tomato halves on each filled skin and transfer to a non-stick baking tray. Heat in the oven for 10 minutes.
9. Arrange the ruby chard and spinach on a serving plate, drizzle with the tomato dressing and top with the aubergines
Cheesy aubergine bake
ingredientsserves 4
2 aubergines
salt
125 ml (4 fl oz) vegetable oil
175 g (6 oz) Gruyere or Mozzarella cheese, very thinly sliced
1 egg
225 g (8 oz) can tomatoes
1/2 onion, finely chopped
1 tablespoon tomato puree
1 tablespoon water
salt and freshly ground black pepper
margarine, for greasing
1 large tomato, sliced
method
1. Cut the aubergines into 5 mm (1/4 inch) slices and put them in a colander in layers, sprinkling salt between each layer. Cover with a plate and place a heavy weight on top. Leave for about 1 hour to draw out the bitter juices, then rinse the slices under cold running water and pat dry on absorbent paper.
2. Heat the oven to 180掳C (350掳F) Gas 4. Grease a shallow baking dish.
3. Pour enough of the oil into a large frying-pan to cover the base. Heat the oil, put a layer of aubergine slices in the pan and fry for 3-4 minutes on each side, turning once, until golden brown on both sides. Remove from the pan and drain on absorbent paper. Continue in the same way until all the aubergine slices are browned.
4. Place layers of aubergines and cheese alternately in prepared dish, finishing with a layer of cheese on top.
5. Put the egg, canned tomatoes, onion, tomato puree and water in a blender and blend until smooth. Season with a little salt and pepper, then pour over the aubergines and the cheese. Arrange the tomato slices on top.
6. Bake, uncovered, for 25 minutes, until heated through and bubbling. Serve straight from the dish.
Eggplant Sorentino
-Marinara Sauce 1 sl Mozzarella
1/2 c Mozzarella, grated
1 c Ricotta cheese, grated
1 md Or large eggplant
-Egg wash (1 cup Romano -cheese, grated mixed -with 2-3 eggs 1 ts Garlic powder
-Pinch parsley -Pinch salt and pepper -Flour Peel and slice eggplant into 1/8-inch slices. Dip in egg wash, then into flour to coat. Fry eggplant until golden brown, then drain. As if making a crepe, fill eggplant with Ricotta cheese and 1 slice Mozzarella, then roll. Place eggplant seam-side down in baking dish that has some Marinara Sauce on bottom. Cover eggplant with more Marinara Sauce and top with more Mozzarella. Bake at 350 F for about 10-15 minutes or until cheese melts.
Marinara Sauce: 1 can whole Italian pear tomatoes 6 cloves garlic Oregano, basil, red pepper, salt to taste Olive oil In frying pan, cover bottom with olive oil. Brown 3 cloves garlic cut in half, then remove and discard. Crush tomatoes by hand and place in frying pan. Season to taste and simmer 15-20 minutes.
try this page for more ideas
http://retete-culinare-diverse.ro/en/sea鈥?/a>
Doesn't this sound yummy? Just cut the recipe down to enough for your eggplant and use regular mozarella. http://www.epicurious.com/recipes/food/v鈥?/a>
Here's one that's a little healthier. http://vegetarian.betterrecipes.com/medi鈥?/a>
This is a great looking recipe!
http://thepioneerwoman.com/cooking/2009/鈥?/a>
eggplant hummus
Try www.aubergines.org/recipes.php
Bon appetit.
Hi try this link there are an handfull of great recipes on there
http://southernfood.about.com/od/eggplan鈥?/a>
eggplant omelet
eggplant parmesan! yummy!!!
Italian eggplant appetizer recipes please?[the one mixed w/olives,capers,ect?
thxItalian eggplant appetizer recipes please?[the one mixed w/olives,capers,ect?
Caponata (I love this stuff!)
makes 6 to 8 appetiser servings
* 5 tablespoons olive oil
* 1 1 1/2-pound eggplant, unpeeled, cut into 1/2-inch cubes
* 1 medium onion, cubed
* 4 large garlic cloves, chopped
* 1 14 1/2-ounce can diced tomatoes with Italian seasonings in juice
* 3 tablespoons red wine vinegar
* 2 tablespoons drained capers
* 1/3 cup chopped fresh basil
* Toasted pine nuts
Preparation
Heat oil in heavy large pot over medium heat. Add eggplant, onion, and garlic cloves. saut茅 until eggplant is soft and brown, about 15 minutes. Add diced tomatoes with juice, then red wine vinegar and drained capers. Cover and simmer until eggplant and onion are very tender, stirring occasionally, about 12 minutes. Season caponata to taste with salt and pepper. Mix in fresh basil. Transfer caponata to serving bowl. Sprinkle with toasted pine nuts. Serve warm, at room temperature, or cold. (Caponata can be made 2 days ahead. Cover and chill.)Italian eggplant appetizer recipes please?[the one mixed w/olives,capers,ect?
Here you go :)
Eggplant Parmigiana Caponata
1 cup olive oil, divided
1 eggplant, sliced into 1/2 inch rounds
2 red bell peppers, chopped
8 slices mozzarella cheese
1 small onion, chopped
2 cloves garlic, minced
1 (16 ounce) can stewed tomatoes, with juice
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh oregano
1/4 cup balsamic vinegar
1/4 cup red wine vinegar
1/3 cup brown sugar
8 tablespoons tomato paste
8 anchovy fillets, chopped
3 tablespoons capers, chopped
1 teaspoon salt
1 teaspoon ground black pepper
1 cup grated Parmesan cheese
Serves 8.
Preheat oven to 350 degrees F (175 degrees C).
Heat 1/2 cup olive oil in a large heavy skillet. Saute eggplant until each piece becomes saturated with oil. Use eggplant to line the bottom of a 3 quart casserole dish. Saute the red peppers until tender, and layer over eggplant in casserole dish. Top with mozzarella.
Heat remaining olive oil, and cook onions and garlic until lightly browned and caramelized. Stir in stewed tomatoes, basil, and oregano and simmer 5 minutes. Add balsamic vinegar, red wine vinegar, brown sugar, and tomato paste. Simmer for 10 minutes. Add anchovy filets and capers. Season with salt and pepper. Pour over the mozzarella cheese in the casserole dish. Sprinkle Parmesan cheese on top of sauce.
Bake in preheated oven for 20 to 25 minutes, or until cheese is melted.
^^^^^^^^^^^^^^^
Caponata (I love this stuff!)
makes 6 to 8 appetiser servings
* 5 tablespoons olive oil
* 1 1 1/2-pound eggplant, unpeeled, cut into 1/2-inch cubes
* 1 medium onion, cubed
* 4 large garlic cloves, chopped
* 1 14 1/2-ounce can diced tomatoes with Italian seasonings in juice
* 3 tablespoons red wine vinegar
* 2 tablespoons drained capers
* 1/3 cup chopped fresh basil
* Toasted pine nuts
Preparation
Heat oil in heavy large pot over medium heat. Add eggplant, onion, and garlic cloves. saut茅 until eggplant is soft and brown, about 15 minutes. Add diced tomatoes with juice, then red wine vinegar and drained capers. Cover and simmer until eggplant and onion are very tender, stirring occasionally, about 12 minutes. Season caponata to taste with salt and pepper. Mix in fresh basil. Transfer caponata to serving bowl. Sprinkle with toasted pine nuts. Serve warm, at room temperature, or cold. (Caponata can be made 2 days ahead. Cover and chill.)Italian eggplant appetizer recipes please?[the one mixed w/olives,capers,ect?
Here you go :)
Eggplant Parmigiana Caponata
1 cup olive oil, divided
1 eggplant, sliced into 1/2 inch rounds
2 red bell peppers, chopped
8 slices mozzarella cheese
1 small onion, chopped
2 cloves garlic, minced
1 (16 ounce) can stewed tomatoes, with juice
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh oregano
1/4 cup balsamic vinegar
1/4 cup red wine vinegar
1/3 cup brown sugar
8 tablespoons tomato paste
8 anchovy fillets, chopped
3 tablespoons capers, chopped
1 teaspoon salt
1 teaspoon ground black pepper
1 cup grated Parmesan cheese
Serves 8.
Preheat oven to 350 degrees F (175 degrees C).
Heat 1/2 cup olive oil in a large heavy skillet. Saute eggplant until each piece becomes saturated with oil. Use eggplant to line the bottom of a 3 quart casserole dish. Saute the red peppers until tender, and layer over eggplant in casserole dish. Top with mozzarella.
Heat remaining olive oil, and cook onions and garlic until lightly browned and caramelized. Stir in stewed tomatoes, basil, and oregano and simmer 5 minutes. Add balsamic vinegar, red wine vinegar, brown sugar, and tomato paste. Simmer for 10 minutes. Add anchovy filets and capers. Season with salt and pepper. Pour over the mozzarella cheese in the casserole dish. Sprinkle Parmesan cheese on top of sauce.
Bake in preheated oven for 20 to 25 minutes, or until cheese is melted.
^^^^^^^^^^^^^^^
Does anyone have the Atkins eggplant parmesan recipe?
It was a good recipe for eggplant paremesan in one of Atkins low carb recipe cookbooks. I gave my cookbook to a friend and no longe have it :(Does anyone have the Atkins eggplant parmesan recipe?
The challenge: Creating a thin, lightly crispy fried eggplant slices without using flour. %26lt;br%26gt; The solution: Our solution was twofold. First, we created a light batter by mixing water, Atkins Bake Mix and eggs. Secondly we fried the eggplant slices in very hot oil and did not crowd the pan. To keep carbs down, we used a carbohydrate-controlled tomato sauce, and whole milk ricotta cheese (instead of the more common part-skim).
* 4 small eggplants (about 6 ounces each), trimmed and sliced 1/8 to 1/4 inch thick (24 slices)
* salt
* 1 1/2 cups water
* 3/4 cup Atkins Bake Mix
* 2 large eggs, lightly beaten
* Olive oil for frying
* 1 1/4 cups controlled-carb tomato sauce (such as Raos)
* 2 cups whole milk ricotta cheese
* 4 ounces mozzarella cheese, shredded
* 2 large eggs
* 1/3 cup Parmesan cheese, finely grated, plus additional for serving
* 1/4 cup fresh parsley, chopped
* 1/4 teaspoon salt
* 1/4 teaspoon freshly ground black pepper
1. Arrange eggplant slices in layers in a colander, sprinkling each layer lightly with salt. Let stand 15 minutes for bitter juices to drain, then rinse and pat dry.
2. In a large bowl, whisk together water, bake mix and 2 eggs until smooth.
3. Heat about 1/4 cup olive oil in a heavy large skillet over medium-high heat until hot but not smoking. Dip eggplant, one slice at a time, in the batter then add to the skillet. Cook eggplant in batches (slices should not touch), turning occasionally, 2 to 3 minutes, until tender and golden. Use more oil as necessary. Drain eggplant slices on paper towels and transfer to a wire rack to cool.
4. Heat oven to 400 F. Lightly butter a 13'; x 9'; baking dish. Add 1/2 cup tomato sauce to pan and tilt to coat bottom with sauce.
5. For filling: In a large bowl, add ricotta, mozzarella, remaining eggs, cheese, parsley, salt, and pepper; mix with a wooden spoon until well blended.
6. To form rollatini: Place a heaping tablespoon of filling in the center of an eggplant slice and roll up; repeat to form 24 rolls. Place rolls seam-side down in rows in prepared pan. Spoon remaining tomato sauce over the top of the rolls. Cover pan snugly with foil. Bake 30 minutes; remove foil and contines baking for 10 additional minutes, until bubbly and lightly brown.
The challenge: Creating a thin, lightly crispy fried eggplant slices without using flour. %26lt;br%26gt; The solution: Our solution was twofold. First, we created a light batter by mixing water, Atkins Bake Mix and eggs. Secondly we fried the eggplant slices in very hot oil and did not crowd the pan. To keep carbs down, we used a carbohydrate-controlled tomato sauce, and whole milk ricotta cheese (instead of the more common part-skim).
* 4 small eggplants (about 6 ounces each), trimmed and sliced 1/8 to 1/4 inch thick (24 slices)
* salt
* 1 1/2 cups water
* 3/4 cup Atkins Bake Mix
* 2 large eggs, lightly beaten
* Olive oil for frying
* 1 1/4 cups controlled-carb tomato sauce (such as Raos)
* 2 cups whole milk ricotta cheese
* 4 ounces mozzarella cheese, shredded
* 2 large eggs
* 1/3 cup Parmesan cheese, finely grated, plus additional for serving
* 1/4 cup fresh parsley, chopped
* 1/4 teaspoon salt
* 1/4 teaspoon freshly ground black pepper
1. Arrange eggplant slices in layers in a colander, sprinkling each layer lightly with salt. Let stand 15 minutes for bitter juices to drain, then rinse and pat dry.
2. In a large bowl, whisk together water, bake mix and 2 eggs until smooth.
3. Heat about 1/4 cup olive oil in a heavy large skillet over medium-high heat until hot but not smoking. Dip eggplant, one slice at a time, in the batter then add to the skillet. Cook eggplant in batches (slices should not touch), turning occasionally, 2 to 3 minutes, until tender and golden. Use more oil as necessary. Drain eggplant slices on paper towels and transfer to a wire rack to cool.
4. Heat oven to 400 F. Lightly butter a 13'; x 9'; baking dish. Add 1/2 cup tomato sauce to pan and tilt to coat bottom with sauce.
5. For filling: In a large bowl, add ricotta, mozzarella, remaining eggs, cheese, parsley, salt, and pepper; mix with a wooden spoon until well blended.
6. To form rollatini: Place a heaping tablespoon of filling in the center of an eggplant slice and roll up; repeat to form 24 rolls. Place rolls seam-side down in rows in prepared pan. Spoon remaining tomato sauce over the top of the rolls. Cover pan snugly with foil. Bake 30 minutes; remove foil and contines baking for 10 additional minutes, until bubbly and lightly brown.
Does anyone know a good eggplant parmesian recipe or know where I can find one?
I know I can look up the recipe but I would like to find one that people have used and know its good.Does anyone know a good eggplant parmesian recipe or know where I can find one?
Eggplant Parmesan --
.INGREDIENTS
3 eggplant, peeled and thinly sliced
2 eggs, beaten
4 cups Italian seasoned bread crumbs
6 cups spaghetti sauce, divided
1 (16 ounce) package mozzarella cheese, shredded and divided
1/2 cup grated Parmesan cheese, divided
1/2 teaspoon dried basil
..DIRECTIONS
1.Preheat oven to 350 degrees F (175 degrees C).
2.Dip eggplant slices in egg, then in bread crumbs. Place in a single layer on a baking sheet. Bake in preheated oven for 5 minutes on each side.
3.In a 9x13 inch baking dish spread spaghetti sauce to cover the bottom. Place a layer of eggplant slices in the sauce. Sprinkle with mozzarella and Parmesan cheeses. Repeat with remaining ingredients, ending with the cheeses. Sprinkle basil on top.
4.Bake in preheated oven for 35 minutes, or until golden brown.Does anyone know a good eggplant parmesian recipe or know where I can find one?
Eggplant Parmesan Recipe
This is incredible especially if you love eggplant which I do. Layers of great tastes going on here. It's very saucy and very herby. Enjoy
2 tablespoons oil
1/2 cup chopped onions
1/2 cup chopped celery
1/2 cup chopped green pepper
1 cup chopped fresh mushrooms
1 crushed clove of garlic or 1 teaspoon garlic salt
1 pound ground beef
1 large can Italian tomatoes chopped
6 ounce can tomato paste
2 teaspoons oregano
1 teaspoon basil
1/4 teaspoon pepper
1 tablespoon sugar
1 large unpeeled eggplant cut into 1/2'; thick slices
2 beaten eggs
1/2 cup dried bread crumbs
1-1/4 cup grated parmesan cheese
1/4 cup oil
8 ounces Mozzarella cheese
Oil for frying
In frying pan cook onions, celery, green pepper, garlic and mushrooms in oil stirring frequently.
Add beef and cook until brown.
Blend in tomatoes, tomato paste, oregano, basil, salt, pepper, sugar and 1 cup water.
Bring to a boil then reduce heat and cook slowly for one hour stirring occasionally.
In bowl combine eggs and 1 tablespoon water.
Place bread crumbs on a plate.
Coat eggplant with egg mixture then with crumbs.
In a frying pan cook slices a few at a time in hot oil until brown and crisp on both sides.
Layer ingredients as follows: 1/2 of eggplant, 1/2 parmesan cheese,
1/2 Mozzarella cheese, and 1/2 tomato mixture then repeat layer and
bake at 325 for 50 minutes.
I love a no-fry vegan recipe for fried eggplant:
for the crust:
2/3 cup bread crumbs
2/3 cup parmesan cheese
basil (the recipe calls for dried, but the fresh basil will taste better)
Slice your eggplant about 1/2 inch thick
1/2 onion (grated) (I like a little less onion and a little more garlic)
1/2 cup vegan mayo
Mix these and spread on both sides of the eggplant slices. Then, cover both sides in the bread crumb mix. Layer the slices on a greased cookie sheet, and bake 12 min each side at 425F.
For the ';parmesian'; touch, cover the baked eggplant slices with the tomato sauce of your sauce and cover with shredded muzzarella. I love this guilt-free dish, and hope you'll like it, too.
3 lg. eggplants (approx. 3 lbs.)
1 (1 lb. 12 oz.) can peeled tomatoes (Progresso)
1 1/2 c. water
Salt, as needed
1 lg. clove garlic
Olive oil for frying (or other vegetable oil)
1 c. freshly ground Parmesan cheese
Wash eggplants; slice them 1/2'; slices; sprinkle slices lightly with salt and place them in colander to drain. Place 2 tablespoons of oil in a 3 quart saucepan; add 1 clove of garlic pressed or finely minced; heat and when the garlic browns and add 1 can of peeled tomatoes and 1 1/2 cups of water. Bring mixture to a boil then let simmer, uncovered for 20 to 30 minutes. Fry eggplants in hot oil browning both sides. Place eggplants in layers in Corningware 10'; skillet serving, topping each layer with tomato sauce and generous sprinkling of Parmesan cheese. Bake in 350 degree oven for 20 minutes. May be served hot or cold.
I use 2 eggplants, homemade sauce, lb. mozzarella, grated cheese, flour, 2 eggs. First thing I do is peel the eggplant then slice thinly into rings. When finished cutting eggplant arrange on a dish one layer at a time with salt on each layer then lay a dish on top with some thing heavy on it, this will get the bitter taste out of the eggplant. Leave for about 1 hour. Drain all water our pat dry with paper towels. Beat 2 eggs, in another dish put flour with salt and pepper added. Put eggplant in egg then flour then in hot frying pan with oil add eggplant till light brown on both sides. Place on paper towels to drain off oil. Get a pan and start with sauce on bottom then layer of eggplant, more sauce, grated cheese and then mozzarella. Keeping layering and end with mozzarella on top. Put in 350 degree oven for 1 hour. Cover with foil and make slits in foil with knife. Hope you enjoy it I have been making it for years and my family loves it.
try to get a female eggplant
they have less seeds
it stem has an indentation
and the male protrudes
figures, huh?
i peel my eggplant then slice it
put it in a collender ald salt each slice
let stand for about 20 minutes
then rinse off salt and let drain
pat dry
dip in italian bread crumbs
and then egg mixture then crumbs again
saute in 1/2 olive oil and 1/2 butter mixture
drain and paper towels
layer in pan like lazagna
spaghetti sauce, eggplant mozerella cheese
till no more is left
bake in oven
325 for about 1/2 hour
and enjoy
Healthy Eggplant Parmesan: http://www.recipe4living.com/Recipe/2638鈥?/a>
All of our recipes are user submitted which means this is tried and true!
Try allrecipes.com, they have tons of recipes also reviews from people who have made the recipes.
You can check out the one I created by googling ';Jenny's Kitchen Cabinet';. Bon Appetit!numbering
Eggplant Parmesan --
.INGREDIENTS
3 eggplant, peeled and thinly sliced
2 eggs, beaten
4 cups Italian seasoned bread crumbs
6 cups spaghetti sauce, divided
1 (16 ounce) package mozzarella cheese, shredded and divided
1/2 cup grated Parmesan cheese, divided
1/2 teaspoon dried basil
..DIRECTIONS
1.Preheat oven to 350 degrees F (175 degrees C).
2.Dip eggplant slices in egg, then in bread crumbs. Place in a single layer on a baking sheet. Bake in preheated oven for 5 minutes on each side.
3.In a 9x13 inch baking dish spread spaghetti sauce to cover the bottom. Place a layer of eggplant slices in the sauce. Sprinkle with mozzarella and Parmesan cheeses. Repeat with remaining ingredients, ending with the cheeses. Sprinkle basil on top.
4.Bake in preheated oven for 35 minutes, or until golden brown.Does anyone know a good eggplant parmesian recipe or know where I can find one?
Eggplant Parmesan Recipe
This is incredible especially if you love eggplant which I do. Layers of great tastes going on here. It's very saucy and very herby. Enjoy
2 tablespoons oil
1/2 cup chopped onions
1/2 cup chopped celery
1/2 cup chopped green pepper
1 cup chopped fresh mushrooms
1 crushed clove of garlic or 1 teaspoon garlic salt
1 pound ground beef
1 large can Italian tomatoes chopped
6 ounce can tomato paste
2 teaspoons oregano
1 teaspoon basil
1/4 teaspoon pepper
1 tablespoon sugar
1 large unpeeled eggplant cut into 1/2'; thick slices
2 beaten eggs
1/2 cup dried bread crumbs
1-1/4 cup grated parmesan cheese
1/4 cup oil
8 ounces Mozzarella cheese
Oil for frying
In frying pan cook onions, celery, green pepper, garlic and mushrooms in oil stirring frequently.
Add beef and cook until brown.
Blend in tomatoes, tomato paste, oregano, basil, salt, pepper, sugar and 1 cup water.
Bring to a boil then reduce heat and cook slowly for one hour stirring occasionally.
In bowl combine eggs and 1 tablespoon water.
Place bread crumbs on a plate.
Coat eggplant with egg mixture then with crumbs.
In a frying pan cook slices a few at a time in hot oil until brown and crisp on both sides.
Layer ingredients as follows: 1/2 of eggplant, 1/2 parmesan cheese,
1/2 Mozzarella cheese, and 1/2 tomato mixture then repeat layer and
bake at 325 for 50 minutes.
I love a no-fry vegan recipe for fried eggplant:
for the crust:
2/3 cup bread crumbs
2/3 cup parmesan cheese
basil (the recipe calls for dried, but the fresh basil will taste better)
Slice your eggplant about 1/2 inch thick
1/2 onion (grated) (I like a little less onion and a little more garlic)
1/2 cup vegan mayo
Mix these and spread on both sides of the eggplant slices. Then, cover both sides in the bread crumb mix. Layer the slices on a greased cookie sheet, and bake 12 min each side at 425F.
For the ';parmesian'; touch, cover the baked eggplant slices with the tomato sauce of your sauce and cover with shredded muzzarella. I love this guilt-free dish, and hope you'll like it, too.
3 lg. eggplants (approx. 3 lbs.)
1 (1 lb. 12 oz.) can peeled tomatoes (Progresso)
1 1/2 c. water
Salt, as needed
1 lg. clove garlic
Olive oil for frying (or other vegetable oil)
1 c. freshly ground Parmesan cheese
Wash eggplants; slice them 1/2'; slices; sprinkle slices lightly with salt and place them in colander to drain. Place 2 tablespoons of oil in a 3 quart saucepan; add 1 clove of garlic pressed or finely minced; heat and when the garlic browns and add 1 can of peeled tomatoes and 1 1/2 cups of water. Bring mixture to a boil then let simmer, uncovered for 20 to 30 minutes. Fry eggplants in hot oil browning both sides. Place eggplants in layers in Corningware 10'; skillet serving, topping each layer with tomato sauce and generous sprinkling of Parmesan cheese. Bake in 350 degree oven for 20 minutes. May be served hot or cold.
I use 2 eggplants, homemade sauce, lb. mozzarella, grated cheese, flour, 2 eggs. First thing I do is peel the eggplant then slice thinly into rings. When finished cutting eggplant arrange on a dish one layer at a time with salt on each layer then lay a dish on top with some thing heavy on it, this will get the bitter taste out of the eggplant. Leave for about 1 hour. Drain all water our pat dry with paper towels. Beat 2 eggs, in another dish put flour with salt and pepper added. Put eggplant in egg then flour then in hot frying pan with oil add eggplant till light brown on both sides. Place on paper towels to drain off oil. Get a pan and start with sauce on bottom then layer of eggplant, more sauce, grated cheese and then mozzarella. Keeping layering and end with mozzarella on top. Put in 350 degree oven for 1 hour. Cover with foil and make slits in foil with knife. Hope you enjoy it I have been making it for years and my family loves it.
try to get a female eggplant
they have less seeds
it stem has an indentation
and the male protrudes
figures, huh?
i peel my eggplant then slice it
put it in a collender ald salt each slice
let stand for about 20 minutes
then rinse off salt and let drain
pat dry
dip in italian bread crumbs
and then egg mixture then crumbs again
saute in 1/2 olive oil and 1/2 butter mixture
drain and paper towels
layer in pan like lazagna
spaghetti sauce, eggplant mozerella cheese
till no more is left
bake in oven
325 for about 1/2 hour
and enjoy
Healthy Eggplant Parmesan: http://www.recipe4living.com/Recipe/2638鈥?/a>
All of our recipes are user submitted which means this is tried and true!
Try allrecipes.com, they have tons of recipes also reviews from people who have made the recipes.
You can check out the one I created by googling ';Jenny's Kitchen Cabinet';. Bon Appetit!
Pickling Eggplant Recipe?
I must be getting dementia because I bought a pound of eggplant on 2 separate occasions within the same week (so I have alot)..... we cannot eat that many so wondered if anyone had a good pickling recipe that keeps awhile.Pickling Eggplant Recipe?
PICKLED EGGPLANT
3 eggplants
3 c. white vinegar
1 c. olive oil
1/4 c. white vinegar
1/2 c. wine vinegar
3 garlic cloves, minced
2 celery stalks, chopped
2 lg. red peppers, diced
Oregano
In large bowl, slice 3 eggplants (without skin). Place in colander, sprinkle with salt and layer between paper towels. Put a heavy bowl on top. Set aside for 2 hours. In large bowl combine 3 cups of white vinegar with drained eggplant and leave overnight.
Next morning, wring out each slice twice and cut into strips. Put in large bowl mixed with 1 cup olive oil, 1/4 cup white vinegar, 1/2 cup wine vinegar, 3 garlic cloves minced, 2 celery stalks chopped, 2 large red peppers diced and a dash of oregano (optional).
Mix well and put into Mason jars and refrigerate. Lasts 2 to 3 months.
OR
PICKLED EGGPLANT
3 eggplants
3 c. white vinegar
1/2 c. oil
1/2 c. wine vinegar
1/4 c. white vinegar
3 cloves garlic, minced
2 stalks celery, chopped
3 red peppers, chopped
In large bowl, slice eggplant (without skin) and layer between salt. Pour 3 cups of white vinegar over eggplant and leave overnight. Wring out each piece twice - slice into strips. Put in large mixing bowl and add 1/2 cup oil, 1/4 cup white vinegar, 1/2 cup wine vinegar. Add garlic, celery and peppers. Mix well, put in glass jars and refrigerate.
OR
PICKLED EGGPLANT
Eggplant
1 qt. wine vinegar
Red pepper flakes
Pieces of garlic
Olive oil
Oregano
Dilute vinegar with half water. Put in red pepper flakes. Bring to a boil, put in peeled eggplant slices and boil a few minutes, drain and cool.
In a jar put a little olive oil, then eggplant, garlic, oregano until jar is filled, let stay a week and store.
JMPickling Eggplant Recipe?
PICKLED EGGPLANT
6 lb. sm. eggplants
2 1/2 tbsp. salt, divided
2 qt. distilled white vinegar
2 tsp. dried hot red pepper flakes, divided
1/2 c. pickled capers, optional
6 cloves garlic, peeled %26amp; sliced
1 tbsp. dried oregano, divided
Rinse and peel eggplant. Cut into 1/4 inch lengthwise slices, then cut slices into lengthwise 1/4 inch strips. Place the shredded eggplant into a nonreactive (plastic or stainless) colander and toss with 1 1/2 tablespoons salt. Place a plate on the eggplant and place a weight (like several large cans of tomatoes) on the plate. Let eggplant stand for 2 hours, so that bitter juices drain away. Place colander under running cold water and rinse eggplant quickly. After rinsing the eggplant, take a handful at a time and squeeze out all the excess water from it. Set aside.
Bring vinegar and hot pepper flakes to boil and add eggplant. Raise heat to highest and allow eggplant to remain in vinegar for 2 minutes. Lift eggplant out with a skimmer to a nonreactive bowl. Reserve vinegar.
Wash 6 pint jars and immerse in pot of boiling water. Remove jars with tongs and fill halfway with the eggplant. Add optional capers, oregano and garlic. Fill jar with eggplant to within 1 inch of top. Return vinegar to a oil and ladle into jars, filling them to within 1/2 inch of the top. Wipe rims of jars with a clean, damp cloth. Immerse lids in boiling water and cover jars. Screw on rings and cool jars. Label, date and store jars in a cool, dark place. To serve the pickled eggplant, drain it and toss with olive oil. Makes 6 pints.
Lightly Pickled Eggplant
Ingredients:
2 lb Japanese eggplant
4 c Red wine vinegar
4 c Water
1 tb Coarse salt
30 Fresh mint leaves
5 lg Garlic cloves, thinly sliced
1/2 ts Red pepper flakes
2 c Olive oil, or as needed
Instructions:
Peel the eggplants %26amp; cut them into 1/4'; thick slices. Bring the vinegar,
water %26amp; salt to a boil in a heavy saucepan. In the boiling liquid, immerse
as many of the eggplant slices as possible in one layer. Lower the heat to
a simmer %26amp; set a weighted plate on top of the eggplant to keep it
submerged. Cook for about 10 minutes, until it is soft %26amp; easily pierced.
Remove with a slotted spoon. Repeat with the remaining slices of eggplant.
If the liquid becomes too concentrated, add 1 c more of both water %26amp;
vinegar. Arrange a layer of eggplant slices in a glass bowl. Sprinkle with
some mint, garlic %26amp; red pepper flakes. Repeat until all the layers are used
up %26amp; cover with olive oil. Cover %26amp; allow to marinate at room temperature
for 2 days.
YOU CAN SLICE THEM THIN, DREDGE IN SEASONED FLOUR, THEN EGG, BACK IN FLOUR AND FRY TIL CRISP AND FREEZE THEM. WHEN YOUR READY FOR EGGPLANT PARMESIAN, JUST TAKE EM OUT OF THE FREEZER. make sure they are separated and not touching when you freeze em!
A balsamic vinaigrette would be a good idea....
1/4 cup balsamic vinegar
1 Tbs minced onion
1 tbs minced garlic
1/2 tsp
1/2 tsp pepper
3/4 cup oil
They taste GREAT grilled
PICKLED EGGPLANT
3 eggplants
3 c. white vinegar
1 c. olive oil
1/4 c. white vinegar
1/2 c. wine vinegar
3 garlic cloves, minced
2 celery stalks, chopped
2 lg. red peppers, diced
Oregano
In large bowl, slice 3 eggplants (without skin). Place in colander, sprinkle with salt and layer between paper towels. Put a heavy bowl on top. Set aside for 2 hours. In large bowl combine 3 cups of white vinegar with drained eggplant and leave overnight.
Next morning, wring out each slice twice and cut into strips. Put in large bowl mixed with 1 cup olive oil, 1/4 cup white vinegar, 1/2 cup wine vinegar, 3 garlic cloves minced, 2 celery stalks chopped, 2 large red peppers diced and a dash of oregano (optional).
Mix well and put into Mason jars and refrigerate. Lasts 2 to 3 months.
PICKLED EGGPLANT
3 eggplants
3 c. white vinegar
1 c. olive oil
1/4 c. white vinegar
1/2 c. wine vinegar
3 garlic cloves, minced
2 celery stalks, chopped
2 lg. red peppers, diced
Oregano
In large bowl, slice 3 eggplants (without skin). Place in colander, sprinkle with salt and layer between paper towels. Put a heavy bowl on top. Set aside for 2 hours. In large bowl combine 3 cups of white vinegar with drained eggplant and leave overnight.
Next morning, wring out each slice twice and cut into strips. Put in large bowl mixed with 1 cup olive oil, 1/4 cup white vinegar, 1/2 cup wine vinegar, 3 garlic cloves minced, 2 celery stalks chopped, 2 large red peppers diced and a dash of oregano (optional).
Mix well and put into Mason jars and refrigerate. Lasts 2 to 3 months.
OR
PICKLED EGGPLANT
3 eggplants
3 c. white vinegar
1/2 c. oil
1/2 c. wine vinegar
1/4 c. white vinegar
3 cloves garlic, minced
2 stalks celery, chopped
3 red peppers, chopped
In large bowl, slice eggplant (without skin) and layer between salt. Pour 3 cups of white vinegar over eggplant and leave overnight. Wring out each piece twice - slice into strips. Put in large mixing bowl and add 1/2 cup oil, 1/4 cup white vinegar, 1/2 cup wine vinegar. Add garlic, celery and peppers. Mix well, put in glass jars and refrigerate.
OR
PICKLED EGGPLANT
Eggplant
1 qt. wine vinegar
Red pepper flakes
Pieces of garlic
Olive oil
Oregano
Dilute vinegar with half water. Put in red pepper flakes. Bring to a boil, put in peeled eggplant slices and boil a few minutes, drain and cool.
In a jar put a little olive oil, then eggplant, garlic, oregano until jar is filled, let stay a week and store.
JMPickling Eggplant Recipe?
PICKLED EGGPLANT
6 lb. sm. eggplants
2 1/2 tbsp. salt, divided
2 qt. distilled white vinegar
2 tsp. dried hot red pepper flakes, divided
1/2 c. pickled capers, optional
6 cloves garlic, peeled %26amp; sliced
1 tbsp. dried oregano, divided
Rinse and peel eggplant. Cut into 1/4 inch lengthwise slices, then cut slices into lengthwise 1/4 inch strips. Place the shredded eggplant into a nonreactive (plastic or stainless) colander and toss with 1 1/2 tablespoons salt. Place a plate on the eggplant and place a weight (like several large cans of tomatoes) on the plate. Let eggplant stand for 2 hours, so that bitter juices drain away. Place colander under running cold water and rinse eggplant quickly. After rinsing the eggplant, take a handful at a time and squeeze out all the excess water from it. Set aside.
Bring vinegar and hot pepper flakes to boil and add eggplant. Raise heat to highest and allow eggplant to remain in vinegar for 2 minutes. Lift eggplant out with a skimmer to a nonreactive bowl. Reserve vinegar.
Wash 6 pint jars and immerse in pot of boiling water. Remove jars with tongs and fill halfway with the eggplant. Add optional capers, oregano and garlic. Fill jar with eggplant to within 1 inch of top. Return vinegar to a oil and ladle into jars, filling them to within 1/2 inch of the top. Wipe rims of jars with a clean, damp cloth. Immerse lids in boiling water and cover jars. Screw on rings and cool jars. Label, date and store jars in a cool, dark place. To serve the pickled eggplant, drain it and toss with olive oil. Makes 6 pints.
Lightly Pickled Eggplant
Ingredients:
2 lb Japanese eggplant
4 c Red wine vinegar
4 c Water
1 tb Coarse salt
30 Fresh mint leaves
5 lg Garlic cloves, thinly sliced
1/2 ts Red pepper flakes
2 c Olive oil, or as needed
Instructions:
Peel the eggplants %26amp; cut them into 1/4'; thick slices. Bring the vinegar,
water %26amp; salt to a boil in a heavy saucepan. In the boiling liquid, immerse
as many of the eggplant slices as possible in one layer. Lower the heat to
a simmer %26amp; set a weighted plate on top of the eggplant to keep it
submerged. Cook for about 10 minutes, until it is soft %26amp; easily pierced.
Remove with a slotted spoon. Repeat with the remaining slices of eggplant.
If the liquid becomes too concentrated, add 1 c more of both water %26amp;
vinegar. Arrange a layer of eggplant slices in a glass bowl. Sprinkle with
some mint, garlic %26amp; red pepper flakes. Repeat until all the layers are used
up %26amp; cover with olive oil. Cover %26amp; allow to marinate at room temperature
for 2 days.
YOU CAN SLICE THEM THIN, DREDGE IN SEASONED FLOUR, THEN EGG, BACK IN FLOUR AND FRY TIL CRISP AND FREEZE THEM. WHEN YOUR READY FOR EGGPLANT PARMESIAN, JUST TAKE EM OUT OF THE FREEZER. make sure they are separated and not touching when you freeze em!
A balsamic vinaigrette would be a good idea....
1/4 cup balsamic vinegar
1 Tbs minced onion
1 tbs minced garlic
1/2 tsp
1/2 tsp pepper
3/4 cup oil
They taste GREAT grilled
PICKLED EGGPLANT
3 eggplants
3 c. white vinegar
1 c. olive oil
1/4 c. white vinegar
1/2 c. wine vinegar
3 garlic cloves, minced
2 celery stalks, chopped
2 lg. red peppers, diced
Oregano
In large bowl, slice 3 eggplants (without skin). Place in colander, sprinkle with salt and layer between paper towels. Put a heavy bowl on top. Set aside for 2 hours. In large bowl combine 3 cups of white vinegar with drained eggplant and leave overnight.
Next morning, wring out each slice twice and cut into strips. Put in large bowl mixed with 1 cup olive oil, 1/4 cup white vinegar, 1/2 cup wine vinegar, 3 garlic cloves minced, 2 celery stalks chopped, 2 large red peppers diced and a dash of oregano (optional).
Mix well and put into Mason jars and refrigerate. Lasts 2 to 3 months.
ANy good recipes for eggplant parmesan?
Eggplant Parmesan -
Ingredients:
* 1 large eggplant, about 1 1/2 pounds
* 2 eggs, beaten
* 1 1/2 cups fine, dry bread crumbs mixed with 1/2 teaspoon salt and 1/2 teaspoon ground black pepper
* olive oil
* 2 cans (8 ounces each) tomato sauce
* 1 teaspoon dried leaf basil
* 1/2 teaspoon dried leaf oregano, crumbled
* 16 ounces sliced mozzarella cheese
* 1/2 cup grated Parmesan cheese
Preparation:
1. Directions for Eggplant Parmesan
Wash eggplant and cut crosswise into 1/2-inch thick slices. Dip into beaten eggs then dredge with seasoned bread crumbs. Place slices on a plate and chill for 30 to 45 minutes. Heat about 1/8-inch of oil in a heavy skillet. Fry eggplant on both sides until golden brown and crispy. Drain well on paper towels. In a saucepan, heat tomato sauce, basil, and oregano. Spread 1/3 of the sauce in a greased 12x8x2-inch baking dish. Layer half of the eggplant, half of the mozzarella cheese slices, another 1/3 of the sauce, and half the Parmesan. Repeat layers. Bake at 350掳 for 30 minutes, or until hot and bubbly.
Eggplant Parmesan serves 6.ANy good recipes for eggplant parmesan?
INGREDIENTS
* 3 eggplant, peeled and thinly sliced
* 2 eggs, beaten
* 4 cups Italian seasoned bread crumbs
* 6 cups spaghetti sauce, divided
* 1 (16 ounce) package mozzarella cheese, shredded and divided
* 1/2 cup grated Parmesan cheese, divided
* 1/2 teaspoon dried basil
* add to recipe box Add to Recipe Box
My folders:
* add to shopping list Add to Shopping List
* add a personal note Add a Personal Note
DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C).
2. Dip eggplant slices in egg, then in bread crumbs. Place in a single layer on a baking sheet. Bake in preheated oven for 5 minutes on each side.
3. In a 9x13 inch baking dish spread spaghetti sauce to cover the bottom. Place a layer of eggplant slices in the sauce. Sprinkle with mozzarella and Parmesan cheeses. Repeat with remaining ingredients, ending with the cheeses. Sprinkle basil on top.
4. Bake in preheated oven for 35 minutes, or until golden brown.
ANy good recipes for eggplant parmesan?
I usually bread the thin slices of eggplant and fry before layering, but last time, I just grilled the slices with just a little olive oil, then layered with mozzarella cheese and marinara sauce, sprinkle with grated parmesan cheese and bake until cheese is melted and all is blended ( about 20 mins. @ 350, uncovered.
I like to cook but, eggplant parm takes so long and has so many steps? I only made it teice because it's so time consuming. Chicken parm is way easier if you can substitute that-and don't want to spend all day dipping those circles and frying them I say go with that. Just make sure you pound chicken thin so it stays crispy and all the flavors are equal. Power to you though if you go with the eggplant.
Ingredients:
* 1 large eggplant, about 1 1/2 pounds
* 2 eggs, beaten
* 1 1/2 cups fine, dry bread crumbs mixed with 1/2 teaspoon salt and 1/2 teaspoon ground black pepper
* olive oil
* 2 cans (8 ounces each) tomato sauce
* 1 teaspoon dried leaf basil
* 1/2 teaspoon dried leaf oregano, crumbled
* 16 ounces sliced mozzarella cheese
* 1/2 cup grated Parmesan cheese
Preparation:
1. Directions for Eggplant Parmesan
Wash eggplant and cut crosswise into 1/2-inch thick slices. Dip into beaten eggs then dredge with seasoned bread crumbs. Place slices on a plate and chill for 30 to 45 minutes. Heat about 1/8-inch of oil in a heavy skillet. Fry eggplant on both sides until golden brown and crispy. Drain well on paper towels. In a saucepan, heat tomato sauce, basil, and oregano. Spread 1/3 of the sauce in a greased 12x8x2-inch baking dish. Layer half of the eggplant, half of the mozzarella cheese slices, another 1/3 of the sauce, and half the Parmesan. Repeat layers. Bake at 350掳 for 30 minutes, or until hot and bubbly.
Eggplant Parmesan serves 6.ANy good recipes for eggplant parmesan?
INGREDIENTS
* 3 eggplant, peeled and thinly sliced
* 2 eggs, beaten
* 4 cups Italian seasoned bread crumbs
* 6 cups spaghetti sauce, divided
* 1 (16 ounce) package mozzarella cheese, shredded and divided
* 1/2 cup grated Parmesan cheese, divided
* 1/2 teaspoon dried basil
* add to recipe box Add to Recipe Box
My folders:
* add to shopping list Add to Shopping List
* add a personal note Add a Personal Note
DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C).
2. Dip eggplant slices in egg, then in bread crumbs. Place in a single layer on a baking sheet. Bake in preheated oven for 5 minutes on each side.
3. In a 9x13 inch baking dish spread spaghetti sauce to cover the bottom. Place a layer of eggplant slices in the sauce. Sprinkle with mozzarella and Parmesan cheeses. Repeat with remaining ingredients, ending with the cheeses. Sprinkle basil on top.
4. Bake in preheated oven for 35 minutes, or until golden brown.
ANy good recipes for eggplant parmesan?
I usually bread the thin slices of eggplant and fry before layering, but last time, I just grilled the slices with just a little olive oil, then layered with mozzarella cheese and marinara sauce, sprinkle with grated parmesan cheese and bake until cheese is melted and all is blended ( about 20 mins. @ 350, uncovered.
I like to cook but, eggplant parm takes so long and has so many steps? I only made it teice because it's so time consuming. Chicken parm is way easier if you can substitute that-and don't want to spend all day dipping those circles and frying them I say go with that. Just make sure you pound chicken thin so it stays crispy and all the flavors are equal. Power to you though if you go with the eggplant.
I'm looking for the tastiest eggplant parmesan recipe?
I've come across various eggplant parmesan recipes but each one seemed to be a bit different than the other in terms of ingredients, so I'm confused. I would like to know the recipe of the tastiest eggplant parmesan.I'm looking for the tastiest eggplant parmesan recipe?
This is my go-to recipe for eggplant parm:
- 2 eggs, beaten with 1 Tbsp of water
- flour to dredge
- 1 cup of bread crumbs
- 1 cup of pecorino-romano cheese
- 1 Tbsp of garlic powder
- Eggplants sliced thin
Dredge the eggplant in flour, dip into egg mixture, then roll into a mixture of the breadcrumbs, cheese, and garlic powder. Allow them to sit on a cooking rack for 5 mintues so that the crust has a chance to congeal (at which point you could easily repeat for a thicker crust). I also tend to use Panko breadcrumbs, which are a jagged Japanese breadcrumb that makes for a nice crunchy crust.
For the sauce, I typically make a normal marinara--which is sauteed garlic in olive oil, followed by a sweat of mirepoix (celery, carrots, and onions thinly brunoised), then adding a can of crushed tomatoes, 1 tbsp of tomato paste, oregano, basil, salt, and pepper.
After you have the fried eggplants and the sauce, layer them in a baking dish with motz. cheese and bake until cheese is bubbly and slightly browned. Serve over your favorite pasta (I tend to like capellini).I'm looking for the tastiest eggplant parmesan recipe?
EGGPLANT PARMESAN
1 med. eggplant
1 tsp. salt
1 tbsp. butter
1 onion, chopped
1/3 c. chopped green pepper
1 1/2 lb. ground beef
1 (28 oz.) can tomatoes, undrained %26amp; coarsely chopped
1 (6 oz.) can tomato paste
1/2 tsp. dried oregano
1/2 tsp. dried basil
1/2 tsp. dried marjoram
1 tsp. salt
1/2 tsp. pepper
2 eggs, beaten
3/4 c. dry bread crumbs
1/2 c. butter, divided
2 c. shredded mozzarella cheese
3/4 c. grated Parmesan cheese
Green pepper rings
Fresh parsley sprigs
Peel eggplant. Cut into 1/4 inch slices. Sprinkle with 1 teaspoon salt; let stand 1 hour. Melt 1 tablespoon butter in a saucepan. Add onion, green pepper and ground beef. Cook over medium heat, stirring to crumble, until beef is browned. Drain. Add next 7 ingredients. Bring to a boil, reduce heat and simmer, uncovered, 30 minutes.
Dip eggplant slices in egg; coat with bread crumbs. Melt 1/4 cup butter in a heavy skillet. Arrange a single layer of eggplant slices in skillet and brown on both sides. Drain on paper towels; set aside. Repeat with remaining eggplant slices, adding more butter as needed.
Layer 1/3 of meat sauce, half of eggplant, 1 cup mozzarella cheese and 1/4 cup Parmesan cheese in a lightly greased 13 x 9 x 2 inch baking dish. Repeat layers. Add remaining meat sauce and top with remaining Parmesan cheese. Bake at 350 degrees for 30-35 minutes. Garnish with green pepper rings and parsley. Can be made ahead and put in refrigerator. Bake the next day.
Eggplant Parmigiana recipe
2 large eggplants
1 tablespoon oil
6 tablespoons bread crumbs
1/2 cup grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon garlic powder
1 large jar marinara sauce
8 slices mozzarella cheese
Peel eggplant and slice in 1/4-inch slices. Pour boiling water over slices and soak for 5 minutes. Drain. Pat dry. Heat skillet. Using 1 teaspoon of oil at a time, quickly brown eggplant slices. Mix crumbs, Parmesan cheese, salt, pepper and garlic powder. In large, shallow baking dish, arrange alternate layers of eggplant, crumbs, spice mixture and marinara sauce. Layer mozzarella cheese on each layer. Cover top with mozzarella cheese. Bake uncovered at 325 degrees F for 30 minutes.
Low fat Eggplant Parmesan
1 cup Italian-seasoned bread crumbs
1/2 cup egg substitute
1 medium eggplant, sliced into 6 (1/2-inch) rounds
1 tablespoon olive oil
1 small yellow onion, sliced
3 cloves garlic, crushed and then minced
1 teaspoon crushed red chili flakes
2 (15-ounce) cans crushed tomatoes
1 tablespoon tomato paste
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup chopped fresh basil leaves
1 cup shredded part-skim mozzarella
1/2 cup grated Parmesan
Preheat oven to 350 degrees F.
Place bread crumbs on a shallow plate. Pour egg substitute onto another shallow plate. Place a wire rack on top of a cookie sheet. Take a round of eggplant, dip it into the egg substitute until fully covered, and then drag through the bread crumbs until completely coated; transfer to a wire rack. Repeat for each round of eggplant and then bake in oven for 15 minutes.
While eggplant is baking, heat olive oil in a 5-quart nonstick saucepan over medium-high heat. Add onion and garlic and saute until soft, about 1 1/2 minutes. Add the chili flakes and stir to incorporate. Add the crushed tomatoes and tomato paste and stir to blend completely. Bring to a simmer and simmer for 5 minutes. Season with salt and pepper, stir in the basil, and remove from heat.
Remove eggplant from oven and leave oven at 350 degrees F. Line the bottom of a medium-sized casserole dish (about 13 by 11 inches) with the eggplant rounds. Pour the tomato sauce over the eggplant. Top with the cheeses. Bake for 30 minutes until cheese is soft and bubbly. Remove from oven and let stand for 5 minutes before serving.
Nutrition Information
Nutritional Analysis per serving Calories 245
Fat 10 grams Saturated Fat 4 grams
Carbohydrates 26 grams Fiber 5 grams
Enjoy
This is my go-to recipe for eggplant parm:
- 2 eggs, beaten with 1 Tbsp of water
- flour to dredge
- 1 cup of bread crumbs
- 1 cup of pecorino-romano cheese
- 1 Tbsp of garlic powder
- Eggplants sliced thin
Dredge the eggplant in flour, dip into egg mixture, then roll into a mixture of the breadcrumbs, cheese, and garlic powder. Allow them to sit on a cooking rack for 5 mintues so that the crust has a chance to congeal (at which point you could easily repeat for a thicker crust). I also tend to use Panko breadcrumbs, which are a jagged Japanese breadcrumb that makes for a nice crunchy crust.
For the sauce, I typically make a normal marinara--which is sauteed garlic in olive oil, followed by a sweat of mirepoix (celery, carrots, and onions thinly brunoised), then adding a can of crushed tomatoes, 1 tbsp of tomato paste, oregano, basil, salt, and pepper.
After you have the fried eggplants and the sauce, layer them in a baking dish with motz. cheese and bake until cheese is bubbly and slightly browned. Serve over your favorite pasta (I tend to like capellini).I'm looking for the tastiest eggplant parmesan recipe?
EGGPLANT PARMESAN
1 med. eggplant
1 tsp. salt
1 tbsp. butter
1 onion, chopped
1/3 c. chopped green pepper
1 1/2 lb. ground beef
1 (28 oz.) can tomatoes, undrained %26amp; coarsely chopped
1 (6 oz.) can tomato paste
1/2 tsp. dried oregano
1/2 tsp. dried basil
1/2 tsp. dried marjoram
1 tsp. salt
1/2 tsp. pepper
2 eggs, beaten
3/4 c. dry bread crumbs
1/2 c. butter, divided
2 c. shredded mozzarella cheese
3/4 c. grated Parmesan cheese
Green pepper rings
Fresh parsley sprigs
Peel eggplant. Cut into 1/4 inch slices. Sprinkle with 1 teaspoon salt; let stand 1 hour. Melt 1 tablespoon butter in a saucepan. Add onion, green pepper and ground beef. Cook over medium heat, stirring to crumble, until beef is browned. Drain. Add next 7 ingredients. Bring to a boil, reduce heat and simmer, uncovered, 30 minutes.
Dip eggplant slices in egg; coat with bread crumbs. Melt 1/4 cup butter in a heavy skillet. Arrange a single layer of eggplant slices in skillet and brown on both sides. Drain on paper towels; set aside. Repeat with remaining eggplant slices, adding more butter as needed.
Layer 1/3 of meat sauce, half of eggplant, 1 cup mozzarella cheese and 1/4 cup Parmesan cheese in a lightly greased 13 x 9 x 2 inch baking dish. Repeat layers. Add remaining meat sauce and top with remaining Parmesan cheese. Bake at 350 degrees for 30-35 minutes. Garnish with green pepper rings and parsley. Can be made ahead and put in refrigerator. Bake the next day.
Eggplant Parmigiana recipe
2 large eggplants
1 tablespoon oil
6 tablespoons bread crumbs
1/2 cup grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon garlic powder
1 large jar marinara sauce
8 slices mozzarella cheese
Peel eggplant and slice in 1/4-inch slices. Pour boiling water over slices and soak for 5 minutes. Drain. Pat dry. Heat skillet. Using 1 teaspoon of oil at a time, quickly brown eggplant slices. Mix crumbs, Parmesan cheese, salt, pepper and garlic powder. In large, shallow baking dish, arrange alternate layers of eggplant, crumbs, spice mixture and marinara sauce. Layer mozzarella cheese on each layer. Cover top with mozzarella cheese. Bake uncovered at 325 degrees F for 30 minutes.
Low fat Eggplant Parmesan
1 cup Italian-seasoned bread crumbs
1/2 cup egg substitute
1 medium eggplant, sliced into 6 (1/2-inch) rounds
1 tablespoon olive oil
1 small yellow onion, sliced
3 cloves garlic, crushed and then minced
1 teaspoon crushed red chili flakes
2 (15-ounce) cans crushed tomatoes
1 tablespoon tomato paste
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup chopped fresh basil leaves
1 cup shredded part-skim mozzarella
1/2 cup grated Parmesan
Preheat oven to 350 degrees F.
Place bread crumbs on a shallow plate. Pour egg substitute onto another shallow plate. Place a wire rack on top of a cookie sheet. Take a round of eggplant, dip it into the egg substitute until fully covered, and then drag through the bread crumbs until completely coated; transfer to a wire rack. Repeat for each round of eggplant and then bake in oven for 15 minutes.
While eggplant is baking, heat olive oil in a 5-quart nonstick saucepan over medium-high heat. Add onion and garlic and saute until soft, about 1 1/2 minutes. Add the chili flakes and stir to incorporate. Add the crushed tomatoes and tomato paste and stir to blend completely. Bring to a simmer and simmer for 5 minutes. Season with salt and pepper, stir in the basil, and remove from heat.
Remove eggplant from oven and leave oven at 350 degrees F. Line the bottom of a medium-sized casserole dish (about 13 by 11 inches) with the eggplant rounds. Pour the tomato sauce over the eggplant. Top with the cheeses. Bake for 30 minutes until cheese is soft and bubbly. Remove from oven and let stand for 5 minutes before serving.
Nutrition Information
Nutritional Analysis per serving Calories 245
Fat 10 grams Saturated Fat 4 grams
Carbohydrates 26 grams Fiber 5 grams
Enjoy
What are some recipes I can make with eggplant?
Thanks!What are some recipes I can make with eggplant?
EGGPLANT PARMESAN W/ TOMATO SAUCE
2 pounds (about 2 medium-sized) eggplant
Salt
4 tablespoons extra-virgin olive oil
1 cup fresh bread crumbs, seasoned with 1/4 chopped fresh basil leaves and 1/4 cup pecorino
2 cups Basic Tomato Sauce, recipe follows
1 pound ball fresh mozzarella, thinly sliced
1/2 cup freshly grated Parmigiano-Reggiano
Preheat the oven to 350 degrees F.
Wash and towel dry the eggplant. Slice the eggplant horizontally about 1/4-inch thick. Place the slices in a large colander, sprinkle with salt and set aside to rest about 30 minutes. Drain and rinse the eggplant and dry on towels.
In a saute pan, heat the extra-virgin olive oil until just smoking. Press the drained eggplant pieces into the seasoned bread crumb mixture and saute until light golden brown on both sides. Repeat with all of the pieces. On a cookie sheet lay out the 4 largest pieces of eggplant. Place 2 tablespoons of tomato sauce over each piece and place a thin slice of mozzarella on top of each. Sprinkle with Parmigiano and top each with the next smallest piece of eggplant, then sauce then mozzarella. Repeat the layering process until all the ingredients have been used, finishing again with the Parmigiano. Place the pan in the oven and bake until the top of each little stack is golden brown and bubbly, about 15 minutes.
Mario鈥檚 Basic Tomato Sauce
1/4 cup extra-virgin olive oil
1 Spanish onion, chopped into 1/4-inch dice
4 cloves garlic, peeled and thinly sliced
3 tablespoons fresh thyme leaves, chopped
1/2 medium carrot, finely shredded
2 (28-ounce) cans peeled whole tomatoes
Salt
In a 3-quart saucepan, heat the olive oil over medium heat. Add the onion and garlic and cook until soft and light golden brown, about 8 to 10 minutes. Add the thyme and carrot and cook 5 minutes more, until the carrot is quite soft. Add the tomatoes and juice and bring to a boil, stirring often. Lower the heat and simmer for 30 minutes until as thick as hot cereal. Season with salt and serve.
This sauce holds 1 week in the refrigerator or up to 6 months in the freezer.
--Mario Batali
--------------------
Baba Ghanoush
This creamy mixture is made with smoky, fire-roasted eggplant, tahini (sesame-seed paste), lemon juice and plenty of minced garlic. Serve with warmed pita wedges or crackers.
1 large eggplant
1/4 cup tahini, plus more as needed
3 garlic cloves, minced
1/4 cup fresh lemon juice, plus more as needed
Large pinch of ground cumin
Salt, to taste
1 Tbs. extra-virgin olive oil
1 Tbs. chopped fresh flat-leaf parsley
1/4 cup Kalamata olives
Prepare a medium-hot fire in a charcoal grill. Preheat an oven to 375掳F. Prick the eggplant with a fork in several places and place on the grill rack 4 to 5 inches from the fire. Grill, turning frequently, until the skin blackens and blisters and the flesh just begins to feel soft, 10 to 15 minutes. Transfer the eggplant to a baking sheet and bake until very soft, 15 to 20 minutes. Remove from the oven, let cool slightly, and peel off and discard the skin. Place the eggplant flesh in a bowl.
Using a fork, mash the eggplant to a paste. Add the 1/4 cup tahini, the garlic, the 1/4 cup lemon juice and the cumin and mix well. Season with salt, then taste and add more tahini and/or lemon juice, if needed.
Transfer the mixture to a serving bowl and spread with the back of a spoon to form a shallow well. Drizzle the olive oil over the top and sprinkle with the parsley. Place the olives around the sides. Serve at room temperature. Serves 6.
--Williams-SonomaWhat are some recipes I can make with eggplant?
Personally I LOVE to slice it up and fry it in tempura batter. You can find the batter mix on the grocery isle with shake 'n bake and stuff like that. I'll put some more ideas below.
Here's part of an article...
http://southernfood.about.com/cs/eggplan鈥?/a>
Eggplant is delicious hot or cold and can be enjoyed marinated, stuffed, roasted, grilled, fried, in a casserole, in stews, or on brochettes. Sliced eggplant absorbs oil like a sponge, but a good bread crumb or batter coating will help, and make sure the oil is preheated. Complementary spices include allspice, basil, bay leaves, garlic, chile powder, oregano, sage, thyme, marjoram, and parsley. It's a natural combined with tomatoes and onions, as in the popular dish Ratatouille.
TONS of eggplant recipes...
http://southernfood.about.com/cs/eggplan鈥?/a>
Here's one...
Eggplant Casserole
Cook Time: 30 minutes
Ingredients:
1 eggplant
1 can (10 1/2 ounce) condensed cream of mushroom soup, undiluted
1 small onion, diced
1/4 cup diced green or red bell pepper pepper
1/2 cup thinly sliced celery
1 cup shredded Cheddar cheese
salt and pepper to taste
1 teaspoon Worcestershire sauce
1 medium tomato, diced
Preparation:
Peel, slice and cook eggplant; drain and mash. Add remaining ingredients and place in buttered casserole. Sprinkle with bread crumbs. Bake eggplant casserole at 350掳 for 20 to 30 minutes.
Eggplant casserole serves 4.
burta
Measure Ingredient
2 larges Black eggplants
1 large Onion; minced
2 mediums Tomatoes; blanched %26amp; sliced
4 Green chilies; minced
1 Handful of coriander leaves
1 teaspoon Ground cumin seeds
1 dash Pepper
Salt; to taste
Chili powder; to taste
2 tablespoons Ghee or oil
Broil eggplants over gas flame until skin is charred. Discard peel and mash eggplant to a pulp. Heat ghee or oil and cook onion and chilies until soft. Add tomatoes and spices and continue to cook until tomatoes are soft. Mix in eggplant and cook until mixture is almost dry. Serve hot garnished with chopped coriander
egg plant parmigiana
wash, skin (mostly) the egg plant and slice into reasonable sized slices.
dredge in egg and milk then bread crumbs seasoned with alt and peeper, garlic powder.
fry it in olive oil with s and let rest on paper towels.
jar of spaghetti sauce or 1 big can crushed tomatoes and 5 cloves of garlic. reduce for 20 minutes over low-med heat and put a little bit on the bottom of a glass baking dish then layer the egg plant and mozzarella and sauce. top layer is cheese and some bread crumbs.
bake at 350 for 25 minutes,
EGGPLANT PARMESAN W/ TOMATO SAUCE
2 pounds (about 2 medium-sized) eggplant
Salt
4 tablespoons extra-virgin olive oil
1 cup fresh bread crumbs, seasoned with 1/4 chopped fresh basil leaves and 1/4 cup pecorino
2 cups Basic Tomato Sauce, recipe follows
1 pound ball fresh mozzarella, thinly sliced
1/2 cup freshly grated Parmigiano-Reggiano
Preheat the oven to 350 degrees F.
Wash and towel dry the eggplant. Slice the eggplant horizontally about 1/4-inch thick. Place the slices in a large colander, sprinkle with salt and set aside to rest about 30 minutes. Drain and rinse the eggplant and dry on towels.
In a saute pan, heat the extra-virgin olive oil until just smoking. Press the drained eggplant pieces into the seasoned bread crumb mixture and saute until light golden brown on both sides. Repeat with all of the pieces. On a cookie sheet lay out the 4 largest pieces of eggplant. Place 2 tablespoons of tomato sauce over each piece and place a thin slice of mozzarella on top of each. Sprinkle with Parmigiano and top each with the next smallest piece of eggplant, then sauce then mozzarella. Repeat the layering process until all the ingredients have been used, finishing again with the Parmigiano. Place the pan in the oven and bake until the top of each little stack is golden brown and bubbly, about 15 minutes.
Mario鈥檚 Basic Tomato Sauce
1/4 cup extra-virgin olive oil
1 Spanish onion, chopped into 1/4-inch dice
4 cloves garlic, peeled and thinly sliced
3 tablespoons fresh thyme leaves, chopped
1/2 medium carrot, finely shredded
2 (28-ounce) cans peeled whole tomatoes
Salt
In a 3-quart saucepan, heat the olive oil over medium heat. Add the onion and garlic and cook until soft and light golden brown, about 8 to 10 minutes. Add the thyme and carrot and cook 5 minutes more, until the carrot is quite soft. Add the tomatoes and juice and bring to a boil, stirring often. Lower the heat and simmer for 30 minutes until as thick as hot cereal. Season with salt and serve.
This sauce holds 1 week in the refrigerator or up to 6 months in the freezer.
--Mario Batali
--------------------
Baba Ghanoush
This creamy mixture is made with smoky, fire-roasted eggplant, tahini (sesame-seed paste), lemon juice and plenty of minced garlic. Serve with warmed pita wedges or crackers.
1 large eggplant
1/4 cup tahini, plus more as needed
3 garlic cloves, minced
1/4 cup fresh lemon juice, plus more as needed
Large pinch of ground cumin
Salt, to taste
1 Tbs. extra-virgin olive oil
1 Tbs. chopped fresh flat-leaf parsley
1/4 cup Kalamata olives
Prepare a medium-hot fire in a charcoal grill. Preheat an oven to 375掳F. Prick the eggplant with a fork in several places and place on the grill rack 4 to 5 inches from the fire. Grill, turning frequently, until the skin blackens and blisters and the flesh just begins to feel soft, 10 to 15 minutes. Transfer the eggplant to a baking sheet and bake until very soft, 15 to 20 minutes. Remove from the oven, let cool slightly, and peel off and discard the skin. Place the eggplant flesh in a bowl.
Using a fork, mash the eggplant to a paste. Add the 1/4 cup tahini, the garlic, the 1/4 cup lemon juice and the cumin and mix well. Season with salt, then taste and add more tahini and/or lemon juice, if needed.
Transfer the mixture to a serving bowl and spread with the back of a spoon to form a shallow well. Drizzle the olive oil over the top and sprinkle with the parsley. Place the olives around the sides. Serve at room temperature. Serves 6.
--Williams-SonomaWhat are some recipes I can make with eggplant?
Personally I LOVE to slice it up and fry it in tempura batter. You can find the batter mix on the grocery isle with shake 'n bake and stuff like that. I'll put some more ideas below.
Here's part of an article...
http://southernfood.about.com/cs/eggplan鈥?/a>
Eggplant is delicious hot or cold and can be enjoyed marinated, stuffed, roasted, grilled, fried, in a casserole, in stews, or on brochettes. Sliced eggplant absorbs oil like a sponge, but a good bread crumb or batter coating will help, and make sure the oil is preheated. Complementary spices include allspice, basil, bay leaves, garlic, chile powder, oregano, sage, thyme, marjoram, and parsley. It's a natural combined with tomatoes and onions, as in the popular dish Ratatouille.
TONS of eggplant recipes...
http://southernfood.about.com/cs/eggplan鈥?/a>
Here's one...
Eggplant Casserole
Cook Time: 30 minutes
Ingredients:
1 eggplant
1 can (10 1/2 ounce) condensed cream of mushroom soup, undiluted
1 small onion, diced
1/4 cup diced green or red bell pepper pepper
1/2 cup thinly sliced celery
1 cup shredded Cheddar cheese
salt and pepper to taste
1 teaspoon Worcestershire sauce
1 medium tomato, diced
Preparation:
Peel, slice and cook eggplant; drain and mash. Add remaining ingredients and place in buttered casserole. Sprinkle with bread crumbs. Bake eggplant casserole at 350掳 for 20 to 30 minutes.
Eggplant casserole serves 4.
burta
Measure Ingredient
2 larges Black eggplants
1 large Onion; minced
2 mediums Tomatoes; blanched %26amp; sliced
4 Green chilies; minced
1 Handful of coriander leaves
1 teaspoon Ground cumin seeds
1 dash Pepper
Salt; to taste
Chili powder; to taste
2 tablespoons Ghee or oil
Broil eggplants over gas flame until skin is charred. Discard peel and mash eggplant to a pulp. Heat ghee or oil and cook onion and chilies until soft. Add tomatoes and spices and continue to cook until tomatoes are soft. Mix in eggplant and cook until mixture is almost dry. Serve hot garnished with chopped coriander
egg plant parmigiana
wash, skin (mostly) the egg plant and slice into reasonable sized slices.
dredge in egg and milk then bread crumbs seasoned with alt and peeper, garlic powder.
fry it in olive oil with s and let rest on paper towels.
jar of spaghetti sauce or 1 big can crushed tomatoes and 5 cloves of garlic. reduce for 20 minutes over low-med heat and put a little bit on the bottom of a glass baking dish then layer the egg plant and mozzarella and sauce. top layer is cheese and some bread crumbs.
bake at 350 for 25 minutes,
Rest. in Cocoa Bch Fl Robertos Italian Market closed & now I need a good eggplant recipe any suggestions?
Help the only other eggplant that was as good is from a coworker who doesnt speak english very well. Also egglplant parmesan puffs.Rest. in Cocoa Bch Fl Robertos Italian Market closed %26amp; now I need a good eggplant recipe any suggestions?
Ok, try these two and then check out the site below - awesome recipes that will keep you busy for years to come :) enjoy!
Eggplant Parmigiana
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 medium eggplants
1 1/2 cups homemade tomato sauce I
1 lb mozzarella cheese -- sliced
1/4 cup parmesan cheese -- grated
salt and pepper -- to taste
1 liter oil and olive oil
1. Slice eggplants lengthwise. Place in colander in layers with slat
between ea layer. Let stand 1 hour to remove bitterness.
2. Wash eggplant well to get the salt out and dry in paper towels very well.
3. Heat plenty of the oil mixture and cook eggplants in batches. Dry in
paper towels.
4. Place 1 layer of eggplant in a baking dish.
5. Top it with tomato sauce and sprinkle parmesan. Place 1 layer mozzarella
and then start with the eggplant again.
6. Keep alternating layers in the same manner.
7. Top layer should be eggplant. Sprinkle rest of parmesan.
8. Bake in pre heated 350 oven for 20 minutes. At this point check to see
if there's too much oil and drain it.
9. Bake another 15 minutes.
10 Serve hot
..%26lt;%26gt;%26lt;..
Japanese Eggplant with Sesame-Ginger Glaze
1 tb Rice-wine or cider vinegar
1 tb Soy sauce
1 tb Hoisin sauce (optional)
3 tb Toasted sesame oil
1 tb Sugar
2 tb Minced fresh ginger
3 Garlic cloves; minced
8 sm Japanese eggplant (4 oz ea.)
-- halved lengthwise
2 tb Oil
Salt
Freshly ground black pepper
2 Scallions; minced
Whisk together vinegar, soy sauce, hoisin sauce (if using), sesame
oil, sugar, ginger and garlic in a small bowl. Brush oil over all
surfaces of eggplant and sprinkle with salt and pepper to taste.
Prepare barbecue grill (medium heat). Place eggplant, cut side down,
on grill and let cook 5 minutes. Turn eggplant and brush with glaze;
continue cooking until eggplant is very soft. Transfer eggplant to
serving platter and drizzle with more glaze. Sprinkle with minced
scallions and serve.Rest. in Cocoa Bch Fl Robertos Italian Market closed %26amp; now I need a good eggplant recipe any suggestions?
i like eggplant parm....
I fell in love with Olive Garden*s eggplant Parmesan.
I keep trying to get their recipe off of TopSecretRecipes.com
but so far no luck.
Go to foodtv.com and look up eggplant rollatini. Its an awesome dish.
AUBERGINES A LA TOULOUSAINE (EGGPLANT A LA TOULOUSE)
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 md Eggplant
1/4 c Salad oil
3 lg Tomatoes -- peeled
2 c Fresh bread cubes
2 tb Snipped parsley
1 cl garlic
1 tb Salad oil
1/4 c Grated Parmesan cheese
Cut eggplant into 1/2-inch thick slices: pared. Place slices on paper
towels; sprinkle each generously with salt. let stand for 30 minutes;
then blot dry with paper towels. Start heating oven to 400 deg. F.
Saute eggplant in 1/4 cup salad oil until golden. Add more oils as
needed. Cut tomatoes into 1/2-inch thick slices; saute in same
skillet. In a 10x6x2 inch baking dish, arrange eggplant and tomatoes
in alternate layers, (4 in all), sprinkling each layer with 1/4
teaspoon salt and 1/8 teaspoon pepper. Combine bread cubes with
parsley, garlic, 1 tablespoon salad oil and cheese. Toss well.
Sprinkle over top layer. Bake 20 minutes or until bread cubes are
golden and eggplant is tender.
Ok, try these two and then check out the site below - awesome recipes that will keep you busy for years to come :) enjoy!
Eggplant Parmigiana
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 medium eggplants
1 1/2 cups homemade tomato sauce I
1 lb mozzarella cheese -- sliced
1/4 cup parmesan cheese -- grated
salt and pepper -- to taste
1 liter oil and olive oil
1. Slice eggplants lengthwise. Place in colander in layers with slat
between ea layer. Let stand 1 hour to remove bitterness.
2. Wash eggplant well to get the salt out and dry in paper towels very well.
3. Heat plenty of the oil mixture and cook eggplants in batches. Dry in
paper towels.
4. Place 1 layer of eggplant in a baking dish.
5. Top it with tomato sauce and sprinkle parmesan. Place 1 layer mozzarella
and then start with the eggplant again.
6. Keep alternating layers in the same manner.
7. Top layer should be eggplant. Sprinkle rest of parmesan.
8. Bake in pre heated 350 oven for 20 minutes. At this point check to see
if there's too much oil and drain it.
9. Bake another 15 minutes.
10 Serve hot
..%26lt;%26gt;%26lt;..
Japanese Eggplant with Sesame-Ginger Glaze
1 tb Rice-wine or cider vinegar
1 tb Soy sauce
1 tb Hoisin sauce (optional)
3 tb Toasted sesame oil
1 tb Sugar
2 tb Minced fresh ginger
3 Garlic cloves; minced
8 sm Japanese eggplant (4 oz ea.)
-- halved lengthwise
2 tb Oil
Salt
Freshly ground black pepper
2 Scallions; minced
Whisk together vinegar, soy sauce, hoisin sauce (if using), sesame
oil, sugar, ginger and garlic in a small bowl. Brush oil over all
surfaces of eggplant and sprinkle with salt and pepper to taste.
Prepare barbecue grill (medium heat). Place eggplant, cut side down,
on grill and let cook 5 minutes. Turn eggplant and brush with glaze;
continue cooking until eggplant is very soft. Transfer eggplant to
serving platter and drizzle with more glaze. Sprinkle with minced
scallions and serve.Rest. in Cocoa Bch Fl Robertos Italian Market closed %26amp; now I need a good eggplant recipe any suggestions?
i like eggplant parm....
I fell in love with Olive Garden*s eggplant Parmesan.
I keep trying to get their recipe off of TopSecretRecipes.com
but so far no luck.
Go to foodtv.com and look up eggplant rollatini. Its an awesome dish.
AUBERGINES A LA TOULOUSAINE (EGGPLANT A LA TOULOUSE)
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 md Eggplant
1/4 c Salad oil
3 lg Tomatoes -- peeled
2 c Fresh bread cubes
2 tb Snipped parsley
1 cl garlic
1 tb Salad oil
1/4 c Grated Parmesan cheese
Cut eggplant into 1/2-inch thick slices: pared. Place slices on paper
towels; sprinkle each generously with salt. let stand for 30 minutes;
then blot dry with paper towels. Start heating oven to 400 deg. F.
Saute eggplant in 1/4 cup salad oil until golden. Add more oils as
needed. Cut tomatoes into 1/2-inch thick slices; saute in same
skillet. In a 10x6x2 inch baking dish, arrange eggplant and tomatoes
in alternate layers, (4 in all), sprinkling each layer with 1/4
teaspoon salt and 1/8 teaspoon pepper. Combine bread cubes with
parsley, garlic, 1 tablespoon salad oil and cheese. Toss well.
Sprinkle over top layer. Bake 20 minutes or until bread cubes are
golden and eggplant is tender.
Yummy Eggplant Recipes?
Okay...so some neighbors gave us some eggplant. It kinda small...but it's not baby eggplant, it's about 6-8'; long and about 3'; around at the bottom.
But any who! I need some good recipes besides grilling it and Eggplant Parmesan, and stuffed eggplant (unless it is easy).
If you can find some that are lighter recipes, and yummy, kinda simple I don't really want to take my whole day making dinner, and keep in mind that it is summer so I do not want a casserole either.
Sorry to be SO picky...kinda have to be some times!
Thanks :)Yummy Eggplant Recipes?
Eggplant Sandwiches --
.INGREDIENTS
1 small eggplant, halved and sliced
1 tablespoon olive oil, or as needed
1/4 cup mayonnaise
2 cloves garlic, minced
2 (6 inch) French sandwich rolls
1 small tomato, sliced
1/2 cup crumbled feta cheese
1/4 cup chopped fresh basil leaves
..DIRECTIONS
1.Preheat your oven's broiler. Brush eggplant slices with olive oil, and place them on a baking sheet or broiling pan. Place the pan about 6 inches from the heat source. Cook under the broiler for 10 minutes, or until tender and toasted.
2.Split the French rolls lengthwise, and toast. In a cup or small bowl, stir together the mayonnaise and garlic. Spread this mixture on the toasted bread. Fill the rolls with eggplant slices, tomato, feta cheese and basil leaves.
^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^鈥?br>
Rigatoni with Eggplant, Mushrooms and Goat Cheese --
.INGREDIENTS
1 (16 ounce) package rigatoni pasta
3 tablespoons olive oil
1 large onion, chopped
2 cloves garlic, sliced
1 (8 ounce) package fresh mushrooms, coarsely chopped
1 eggplant, cut into 1/2 inch cubes
1 (28 ounce) can crushed tomatoes in puree
1/2 cup chicken broth
15 kalamata olives, pitted and chopped
1 teaspoon dried thyme
1 1/2 teaspoons salt
1/4 teaspoon crushed red pepper flakes
8 ounces goat cheese, cut into large chunks
..DIRECTIONS
1.Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2.Heat olive oil in a large saucepan over medium low heat. Saute onion and garlic until soft and translucent, about 5 minutes. Increase heat to medium high. Stir in mushrooms, and cook until lightly browned, about 5 minutes. Stir in the eggplant, and cook 5 minutes. Stir in the tomatoes, chicken broth and olives. Season with thyme, salt and red pepper flakes. Bring to a boil. Reduce heat, cover, and simmer 30 minutes, or until eggplant is tender. Toss with pasta and goat cheese.Yummy Eggplant Recipes?
sauteed with wild rice and other veggies.
roasted with a bit of olive oil and tossed with your favorite pasta.
Caponata rice salad
Ingredients
1 1/2 cups arborio or long-grain white rice
1 medium onion, cut into 1/4'; dice
1 small eggplant, cut into 1/2'; dice [2 cups]
2 medium garlic cloves, minced
1/4 cup plus 2 tablespoons olive oil
3 tablespoons balsamic vinegar
3 large ripe tomatoes, seeded and cut into 1/2'; dice [2 cups]
2 tablespoons drained capers
1/4 cup pitted green olives, coarsely chopped
1/4 cup finely chopped mixed fresh herbs, such as basil, marjoram, mint, oregano and parsley
Method
In a large saucepan, bring 10 cups of water to a boil. Stir in 1 tablespoon salt.
Add the rice and cook uncovered over moderate heat until al dente, about 15 minutes.
Drain in a colander, rinse with cold water and drain again.
Meanwhile, in a large nonreactive skillet, cook the onion in 2 tablespoons of the oil over moderately high heat until translucent, about 5 minutes. Add the eggplant, garlic and another tablespoon of oil and cook until the eggplant is soft, about 7 minutes.
In a large bowl, toss the rice with the remaining 3 tablespoons olive oil and the balsamic vinegar. Add the eggplant, tomatoes, capers, olives and fresh herbs and toss. Season with salt and pepper. Let stand for at least 20 minutes before serving. The salad can be made 1 day ahead and refrigerated, covered.
Serve at room temperature.numbering
But any who! I need some good recipes besides grilling it and Eggplant Parmesan, and stuffed eggplant (unless it is easy).
If you can find some that are lighter recipes, and yummy, kinda simple I don't really want to take my whole day making dinner, and keep in mind that it is summer so I do not want a casserole either.
Sorry to be SO picky...kinda have to be some times!
Thanks :)Yummy Eggplant Recipes?
Eggplant Sandwiches --
.INGREDIENTS
1 small eggplant, halved and sliced
1 tablespoon olive oil, or as needed
1/4 cup mayonnaise
2 cloves garlic, minced
2 (6 inch) French sandwich rolls
1 small tomato, sliced
1/2 cup crumbled feta cheese
1/4 cup chopped fresh basil leaves
..DIRECTIONS
1.Preheat your oven's broiler. Brush eggplant slices with olive oil, and place them on a baking sheet or broiling pan. Place the pan about 6 inches from the heat source. Cook under the broiler for 10 minutes, or until tender and toasted.
2.Split the French rolls lengthwise, and toast. In a cup or small bowl, stir together the mayonnaise and garlic. Spread this mixture on the toasted bread. Fill the rolls with eggplant slices, tomato, feta cheese and basil leaves.
^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^鈥?br>
Rigatoni with Eggplant, Mushrooms and Goat Cheese --
.INGREDIENTS
1 (16 ounce) package rigatoni pasta
3 tablespoons olive oil
1 large onion, chopped
2 cloves garlic, sliced
1 (8 ounce) package fresh mushrooms, coarsely chopped
1 eggplant, cut into 1/2 inch cubes
1 (28 ounce) can crushed tomatoes in puree
1/2 cup chicken broth
15 kalamata olives, pitted and chopped
1 teaspoon dried thyme
1 1/2 teaspoons salt
1/4 teaspoon crushed red pepper flakes
8 ounces goat cheese, cut into large chunks
..DIRECTIONS
1.Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2.Heat olive oil in a large saucepan over medium low heat. Saute onion and garlic until soft and translucent, about 5 minutes. Increase heat to medium high. Stir in mushrooms, and cook until lightly browned, about 5 minutes. Stir in the eggplant, and cook 5 minutes. Stir in the tomatoes, chicken broth and olives. Season with thyme, salt and red pepper flakes. Bring to a boil. Reduce heat, cover, and simmer 30 minutes, or until eggplant is tender. Toss with pasta and goat cheese.Yummy Eggplant Recipes?
sauteed with wild rice and other veggies.
roasted with a bit of olive oil and tossed with your favorite pasta.
Caponata rice salad
Ingredients
1 1/2 cups arborio or long-grain white rice
1 medium onion, cut into 1/4'; dice
1 small eggplant, cut into 1/2'; dice [2 cups]
2 medium garlic cloves, minced
1/4 cup plus 2 tablespoons olive oil
3 tablespoons balsamic vinegar
3 large ripe tomatoes, seeded and cut into 1/2'; dice [2 cups]
2 tablespoons drained capers
1/4 cup pitted green olives, coarsely chopped
1/4 cup finely chopped mixed fresh herbs, such as basil, marjoram, mint, oregano and parsley
Method
In a large saucepan, bring 10 cups of water to a boil. Stir in 1 tablespoon salt.
Add the rice and cook uncovered over moderate heat until al dente, about 15 minutes.
Drain in a colander, rinse with cold water and drain again.
Meanwhile, in a large nonreactive skillet, cook the onion in 2 tablespoons of the oil over moderately high heat until translucent, about 5 minutes. Add the eggplant, garlic and another tablespoon of oil and cook until the eggplant is soft, about 7 minutes.
In a large bowl, toss the rice with the remaining 3 tablespoons olive oil and the balsamic vinegar. Add the eggplant, tomatoes, capers, olives and fresh herbs and toss. Season with salt and pepper. Let stand for at least 20 minutes before serving. The salad can be made 1 day ahead and refrigerated, covered.
Serve at room temperature.
Recipes for eggplant? How can I season tofu for grilling?
For crispier eggplant, dip in beaten eggs and coat with seasoned bread crumbs before frying
Prep Time: 30 minutes
Ingredients:
1 large eggplant, about 2 pounds
3/4 cup olive oil
2 cups cups canned tomato sauce
1/2 teaspoon dried basil
1/2 teaspoon garlic powder
1/4 cup grated Parmesan cheese
8 ounces shredded Mozzarella cheese
Preparation:
Peel eggplant and cut into 1/4-inch slices. Fry on both sides in skillet in hot oil until browned. Drain well on paper towels. Place a layer of eggplant slices in a shallow baking dish; cover with some tomato sauce, a sprinkling of basil and garlic powder, a little Parmesan cheese, and a little of Mozzarella cheese. Repeat layers until all ingredients are used, ending with Mozzarella cheese. Bake, uncovered, at 400掳 for 15 to 20 minutes.
Serves 4 to 6.
First thing is this...open the tofu package and drain out the water. Put a dish towel on the counter and set the tofu on the towel. Put another dish towel on top of the tofu. Then place two heavy books on the top of that so the excess water gets squeezed out of the tofu. (TRUST ME) Let it sit that way for a while...at least a half hour. After you're done with that, slice the tofu into nice thick slabs...maybe 3/4'; thick. Put it into a pan and pour Italian dressing all over it. Turn the pieces around so they're all covered in the dressing. Let that marinate for at least a half hour. (I marinate veggies in this as well, it's delicious!) Grill as usual, just like anything else. It does stick to the grill, though, so have a spatula ready to scrape it off. It is soooo yummy! When we do it, I always grill extra to have on hand in the fridge, and I can't keep my hands off of it til it's all gone. :o) I hope you try this, and I hope you love it as much as we do!Recipes for eggplant? How can I season tofu for grilling?
Olive Garden Eggplant Parmigiana
Author/Submitted by: Gloria Pitzer
Servings: 4
Categories: Vegetables
Ingredients:
1 Eggplant, peeled, sliced 1/4';
Flour
Oil
Seasoned salt
1 pound Spaghetti sauce, meat flavored
1/4 cup Grape jelly
1 14 ounces Can Stewed tomatoes, sliced
4 slices mozzarella cheese
Directions:
1. Moisten eggplant and coat lightly in flour. Quickly brown slices in hot oil, dusting each side generously with seasoned salt. When fork tender and golden brown transfer to jelly roll pan. Cover loosely with foil and bake at 375~ about 20 to 25 minutes or until tender. Use 8 slices for this amount of sauce.
2. SAUCE-Combine sauce, jelly and tomatoes that have been broken up with a fork. Heat on medium until piping hot. Do not boil Be sure jelly is melted. Arrange 2 sl eggplant on each of 4 plates. Cover each with 1 sl of mozzarella. Ladle sauce over all, not to cover completely. Place plates in 375~ oven just to melt cheese and serve promptly.Recipes for eggplant? How can I season tofu for grilling?
Eggplant rigatoni first cut lengthwise the eggplant then again. Then cut into 1 inch chunks and fry up in a pan with an inch of oil, but only brown on both side don't cook thru, drain on paper towel. Do cut on the diagonal italian sausage links and brown them and drain on paper towel. Then dice an onion, minced garlic 2T saute, then add a can of diced tomatoes and another can of water with that.Then add a half can or jar of spaghetti sauce, throw the rest of the stuff in and pour over cooked rigatoni and add chunks of mozzarella in and sprinkle with parmesan cheese. Bake 350 1/2hr so good with garlic bread too.
EGGPLANT PARMESAN W/ TOMATO SAUCE
2 pounds (about 2 medium-sized) eggplant
Salt
4 tablespoons extra-virgin olive oil
1 cup fresh bread crumbs, seasoned with 1/4 chopped fresh basil leaves and 1/4 cup pecorino
2 cups Basic Tomato Sauce, recipe follows
1 pound ball fresh mozzarella, thinly sliced
1/2 cup freshly grated Parmigiano-Reggiano
Preheat the oven to 350 degrees F.
Wash and towel dry the eggplant. Slice the eggplant horizontally about 1/4-inch thick. Place the slices in a large colander, sprinkle with salt and set aside to rest about 30 minutes. Drain and rinse the eggplant and dry on towels.
In a saute pan, heat the extra-virgin olive oil until just smoking. Press the drained eggplant pieces into the seasoned bread crumb mixture and saute until light golden brown on both sides. Repeat with all of the pieces. On a cookie sheet lay out the 4 largest pieces of eggplant. Place 2 tablespoons of tomato sauce over each piece and place a thin slice of mozzarella on top of each. Sprinkle with Parmigiano and top each with the next smallest piece of eggplant, then sauce then mozzarella. Repeat the layering process until all the ingredients have been used, finishing again with the Parmigiano. Place the pan in the oven and bake until the top of each little stack is golden brown and bubbly, about 15 minutes.
Mario鈥檚 Basic Tomato Sauce
1/4 cup extra-virgin olive oil
1 Spanish onion, chopped into 1/4-inch dice
4 cloves garlic, peeled and thinly sliced
3 tablespoons fresh thyme leaves, chopped
1/2 medium carrot, finely shredded
2 (28-ounce) cans peeled whole tomatoes
Salt
In a 3-quart saucepan, heat the olive oil over medium heat. Add the onion and garlic and cook until soft and light golden brown, about 8 to 10 minutes. Add the thyme and carrot and cook 5 minutes more, until the carrot is quite soft. Add the tomatoes and juice and bring to a boil, stirring often. Lower the heat and simmer for 30 minutes until as thick as hot cereal. Season with salt and serve.
This sauce holds 1 week in the refrigerator or up to 6 months in the freezer.
--Mario Batali
---------------------------
Roasted Eggplant Spread
2 medium eggplants, peeled
1 red bell pepper, seeded
1 red onion, peeled
2 garlic cloves, minced
3 Tbsp. good olive oil
陆 tsp cayenne pepper
1陆 tsp kosher salt
陆 tsp freshly ground black pepper
2 Tbsp lemon juice
2 Tbsp tahini (sesame seed paste)
3 Tbsp chopped parsley, plus extra for garnish
Preheat the oven to 400潞F. Cut the eggplant, bell pepper, and onion into 1-inch cubes. Toss them in a large bowl with the garlic, olive oil, cayenne and salt and pepper. Spread them on a baking sheet. Roast for 45 minutes, until the vegetables are lightly browned and soft, tossing once during cooking. Cool slightly.
Place the vegetables in a food processor fitted with a steel blade, add the lemon juice and tahini, and pulse 3 or 4 times to blend. Taste for salt and pepper. Transfer to a bowl and add the chopped parsley. Garnish with extra parsley.
--Ina Garten
--------------------
Baba Ghanoush
This creamy mixture is made with smoky, fire-roasted eggplant, tahini (sesame-seed paste), lemon juice and plenty of minced garlic. Serve with warmed pita wedges or crackers.
1 large eggplant
1/4 cup tahini, plus more as needed
3 garlic cloves, minced
1/4 cup fresh lemon juice, plus more as needed
Large pinch of ground cumin
Salt, to taste
1 Tbs. extra-virgin olive oil
1 Tbs. chopped fresh flat-leaf parsley
1/4 cup Kalamata olives
Prepare a medium-hot fire in a charcoal grill. Preheat an oven to 375掳F. Prick the eggplant with a fork in several places and place on the grill rack 4 to 5 inches from the fire. Grill, turning frequently, until the skin blackens and blisters and the flesh just begins to feel soft, 10 to 15 minutes. Transfer the eggplant to a baking sheet and bake until very soft, 15 to 20 minutes. Remove from the oven, let cool slightly, and peel off and discard the skin. Place the eggplant flesh in a bowl.
Using a fork, mash the eggplant to a paste. Add the 1/4 cup tahini, the garlic, the 1/4 cup lemon juice and the cumin and mix well. Season with salt, then taste and add more tahini and/or lemon juice, if needed.
Transfer the mixture to a serving bowl and spread with the back of a spoon to form a shallow well. Drizzle the olive oil over the top and sprinkle with the parsley. Place the olives around the sides. Serve at room temperature. Serves 6.
--Williams-Sonoma
Check foodnetwork.com
I know some of my friends us tofu in this recipe.
ZIPLOC OMELET
(This works great! Good for when all your family is together. The best part is that no one has to wait for their special omelet).
Have each person write their name on a Quart-size Ziploc freezer bag with permanent marker.
Crack 2 eggs (large or extra-large) into the bag (not more than 2) shake to combine them.
Put out a variety of ingredients such as: cheeses, ham, onion, green pepper, tomato, salsa, etc.
Each person adds prepared ingredients of choice to their bag and shake. Make sure to get the air out of the bag and zip it up.
Place the bags into rolling, boiling water for exactly 13 minutes. You can usually cook 6-8 omelets in a large pot. For more, make another pot of boiling water.
Open the bags and the omelet will roll out easily. Be prepared for everyone to be amazed.
Nice to serve with fresh fruit and coffee cake; everyone gets involved in the process and a great conversation piece.
Eggplant Recipes
Cheese Filled Eggplant With Tomato Pepper Sauce
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Roasted Eggplant Soup
A tasty eggplant soup with roasted eggplant, tomatoes, onion, garlic, and marjoram or basil. A little lemon juice and herbs help to flavor this creamy soup.
See more links below...
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Eggplant and Spicy Sausage Stew
Flavorful soup with smoked sausage or andouille, bell pepper, eggplant, beans, and other seasonings and vegetables. A tasty eggplant soup recipe.
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Roasted eggplant and sliced tomatoes with fresh basil and Parmesan cheese. A tasty eggplant and tomato recipe with Parmesan cheese.
Eggplant Scallop Recipe - Eggplant Casserole With Cheese and Eggs
An eggplant casserole recipe with cheese and eggs, along with milk, cracker crumbs, butter, and onions. Eggplant scallop recipe with eggs and cheese.
Freezing Vegetables - Eggplant
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Stuffed Eggplant Recipe
Stuffed eggplant, with eggplant and tomato and bread crumb stuffing. A stuffed eggplant recipe.
Baked Eggplant and Tomatoes
Eggplant is combined with tomatoes and seasonings, topped with cheese, then baked in a casserole. An eggplant and tomato casserole recipe.
Fried Eggplant Recipe - Eggplant Battered and Fried
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Pasta With Roasted Garlic And Eggplant - Eggplant with Pasta and Garlic
Eggplant with pasta, tomatoes, and parmesan cheese.
Stuffed Eggplant Creole Style - Eggplant Recipe Stuffed with Herbed Ham and Tomato Stuffing
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Stuffed Eggplant Recipe
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Eggplant Fritter Recipe - Skillet Eggplant Fritters
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Fried Parmesan Eggplant - Eggplant Parmesan Recipe
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Eggplant Patty Recipe - Eggplant Patties
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Fried Eggplant Strips Recipe
Eggplant strips are battered and fried in this recipe for fried eggplant strips. Ingredients include flour, egg, milk, eggplant, and salt.
Eggplant Recipe - Eggplant Patties with Cheddar Cheese and Garlic
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Eggplant Roll Ups - Recipe for Eggplant Roll Ups
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Deep Fried Eggplant Recipe - Eggplant Recipe
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Eggplant Lasagna Recipe - Recipe for Eggplant Lasagna
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Deep-Fried Eggplant
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Eggplant and Mozzarella Cheese Sandwiches
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Eggplant Fritters
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Eggplant Lasagna with Chicken or Turkey
Eggplant lasagna recipe eggplant, onion, tomato sauce,
Prep Time: 30 minutes
Ingredients:
1 large eggplant, about 2 pounds
3/4 cup olive oil
2 cups cups canned tomato sauce
1/2 teaspoon dried basil
1/2 teaspoon garlic powder
1/4 cup grated Parmesan cheese
8 ounces shredded Mozzarella cheese
Preparation:
Peel eggplant and cut into 1/4-inch slices. Fry on both sides in skillet in hot oil until browned. Drain well on paper towels. Place a layer of eggplant slices in a shallow baking dish; cover with some tomato sauce, a sprinkling of basil and garlic powder, a little Parmesan cheese, and a little of Mozzarella cheese. Repeat layers until all ingredients are used, ending with Mozzarella cheese. Bake, uncovered, at 400掳 for 15 to 20 minutes.
Serves 4 to 6.
First thing is this...open the tofu package and drain out the water. Put a dish towel on the counter and set the tofu on the towel. Put another dish towel on top of the tofu. Then place two heavy books on the top of that so the excess water gets squeezed out of the tofu. (TRUST ME) Let it sit that way for a while...at least a half hour. After you're done with that, slice the tofu into nice thick slabs...maybe 3/4'; thick. Put it into a pan and pour Italian dressing all over it. Turn the pieces around so they're all covered in the dressing. Let that marinate for at least a half hour. (I marinate veggies in this as well, it's delicious!) Grill as usual, just like anything else. It does stick to the grill, though, so have a spatula ready to scrape it off. It is soooo yummy! When we do it, I always grill extra to have on hand in the fridge, and I can't keep my hands off of it til it's all gone. :o) I hope you try this, and I hope you love it as much as we do!Recipes for eggplant? How can I season tofu for grilling?
Olive Garden Eggplant Parmigiana
Author/Submitted by: Gloria Pitzer
Servings: 4
Categories: Vegetables
Ingredients:
1 Eggplant, peeled, sliced 1/4';
Flour
Oil
Seasoned salt
1 pound Spaghetti sauce, meat flavored
1/4 cup Grape jelly
1 14 ounces Can Stewed tomatoes, sliced
4 slices mozzarella cheese
Directions:
1. Moisten eggplant and coat lightly in flour. Quickly brown slices in hot oil, dusting each side generously with seasoned salt. When fork tender and golden brown transfer to jelly roll pan. Cover loosely with foil and bake at 375~ about 20 to 25 minutes or until tender. Use 8 slices for this amount of sauce.
2. SAUCE-Combine sauce, jelly and tomatoes that have been broken up with a fork. Heat on medium until piping hot. Do not boil Be sure jelly is melted. Arrange 2 sl eggplant on each of 4 plates. Cover each with 1 sl of mozzarella. Ladle sauce over all, not to cover completely. Place plates in 375~ oven just to melt cheese and serve promptly.Recipes for eggplant? How can I season tofu for grilling?
Eggplant rigatoni first cut lengthwise the eggplant then again. Then cut into 1 inch chunks and fry up in a pan with an inch of oil, but only brown on both side don't cook thru, drain on paper towel. Do cut on the diagonal italian sausage links and brown them and drain on paper towel. Then dice an onion, minced garlic 2T saute, then add a can of diced tomatoes and another can of water with that.Then add a half can or jar of spaghetti sauce, throw the rest of the stuff in and pour over cooked rigatoni and add chunks of mozzarella in and sprinkle with parmesan cheese. Bake 350 1/2hr so good with garlic bread too.
EGGPLANT PARMESAN W/ TOMATO SAUCE
2 pounds (about 2 medium-sized) eggplant
Salt
4 tablespoons extra-virgin olive oil
1 cup fresh bread crumbs, seasoned with 1/4 chopped fresh basil leaves and 1/4 cup pecorino
2 cups Basic Tomato Sauce, recipe follows
1 pound ball fresh mozzarella, thinly sliced
1/2 cup freshly grated Parmigiano-Reggiano
Preheat the oven to 350 degrees F.
Wash and towel dry the eggplant. Slice the eggplant horizontally about 1/4-inch thick. Place the slices in a large colander, sprinkle with salt and set aside to rest about 30 minutes. Drain and rinse the eggplant and dry on towels.
In a saute pan, heat the extra-virgin olive oil until just smoking. Press the drained eggplant pieces into the seasoned bread crumb mixture and saute until light golden brown on both sides. Repeat with all of the pieces. On a cookie sheet lay out the 4 largest pieces of eggplant. Place 2 tablespoons of tomato sauce over each piece and place a thin slice of mozzarella on top of each. Sprinkle with Parmigiano and top each with the next smallest piece of eggplant, then sauce then mozzarella. Repeat the layering process until all the ingredients have been used, finishing again with the Parmigiano. Place the pan in the oven and bake until the top of each little stack is golden brown and bubbly, about 15 minutes.
Mario鈥檚 Basic Tomato Sauce
1/4 cup extra-virgin olive oil
1 Spanish onion, chopped into 1/4-inch dice
4 cloves garlic, peeled and thinly sliced
3 tablespoons fresh thyme leaves, chopped
1/2 medium carrot, finely shredded
2 (28-ounce) cans peeled whole tomatoes
Salt
In a 3-quart saucepan, heat the olive oil over medium heat. Add the onion and garlic and cook until soft and light golden brown, about 8 to 10 minutes. Add the thyme and carrot and cook 5 minutes more, until the carrot is quite soft. Add the tomatoes and juice and bring to a boil, stirring often. Lower the heat and simmer for 30 minutes until as thick as hot cereal. Season with salt and serve.
This sauce holds 1 week in the refrigerator or up to 6 months in the freezer.
--Mario Batali
---------------------------
Roasted Eggplant Spread
2 medium eggplants, peeled
1 red bell pepper, seeded
1 red onion, peeled
2 garlic cloves, minced
3 Tbsp. good olive oil
陆 tsp cayenne pepper
1陆 tsp kosher salt
陆 tsp freshly ground black pepper
2 Tbsp lemon juice
2 Tbsp tahini (sesame seed paste)
3 Tbsp chopped parsley, plus extra for garnish
Preheat the oven to 400潞F. Cut the eggplant, bell pepper, and onion into 1-inch cubes. Toss them in a large bowl with the garlic, olive oil, cayenne and salt and pepper. Spread them on a baking sheet. Roast for 45 minutes, until the vegetables are lightly browned and soft, tossing once during cooking. Cool slightly.
Place the vegetables in a food processor fitted with a steel blade, add the lemon juice and tahini, and pulse 3 or 4 times to blend. Taste for salt and pepper. Transfer to a bowl and add the chopped parsley. Garnish with extra parsley.
--Ina Garten
--------------------
Baba Ghanoush
This creamy mixture is made with smoky, fire-roasted eggplant, tahini (sesame-seed paste), lemon juice and plenty of minced garlic. Serve with warmed pita wedges or crackers.
1 large eggplant
1/4 cup tahini, plus more as needed
3 garlic cloves, minced
1/4 cup fresh lemon juice, plus more as needed
Large pinch of ground cumin
Salt, to taste
1 Tbs. extra-virgin olive oil
1 Tbs. chopped fresh flat-leaf parsley
1/4 cup Kalamata olives
Prepare a medium-hot fire in a charcoal grill. Preheat an oven to 375掳F. Prick the eggplant with a fork in several places and place on the grill rack 4 to 5 inches from the fire. Grill, turning frequently, until the skin blackens and blisters and the flesh just begins to feel soft, 10 to 15 minutes. Transfer the eggplant to a baking sheet and bake until very soft, 15 to 20 minutes. Remove from the oven, let cool slightly, and peel off and discard the skin. Place the eggplant flesh in a bowl.
Using a fork, mash the eggplant to a paste. Add the 1/4 cup tahini, the garlic, the 1/4 cup lemon juice and the cumin and mix well. Season with salt, then taste and add more tahini and/or lemon juice, if needed.
Transfer the mixture to a serving bowl and spread with the back of a spoon to form a shallow well. Drizzle the olive oil over the top and sprinkle with the parsley. Place the olives around the sides. Serve at room temperature. Serves 6.
--Williams-Sonoma
Check foodnetwork.com
I know some of my friends us tofu in this recipe.
ZIPLOC OMELET
(This works great! Good for when all your family is together. The best part is that no one has to wait for their special omelet).
Have each person write their name on a Quart-size Ziploc freezer bag with permanent marker.
Crack 2 eggs (large or extra-large) into the bag (not more than 2) shake to combine them.
Put out a variety of ingredients such as: cheeses, ham, onion, green pepper, tomato, salsa, etc.
Each person adds prepared ingredients of choice to their bag and shake. Make sure to get the air out of the bag and zip it up.
Place the bags into rolling, boiling water for exactly 13 minutes. You can usually cook 6-8 omelets in a large pot. For more, make another pot of boiling water.
Open the bags and the omelet will roll out easily. Be prepared for everyone to be amazed.
Nice to serve with fresh fruit and coffee cake; everyone gets involved in the process and a great conversation piece.
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