Anyone have any good eggplant parm recipes?

BAKED EGGPLANT PARMESAN





1 lg. egg plant


1/4 c. grated Parmesan cheese


1/4 lb. Mozzarella cheese, sliced


1/8 c. lemon juice


1 egg, lightly beaten


1 c. bread crumbs


1 lg. jar of spaghetti sauce


1 garlic clove


1/4 c. oil





Pare eggplant and slice cross-wise in 1/4-inch slices. Beat egg and lemon together. Dip slices in egg mixture. Then roll in bread crumbs. Saute garlic in oil 5 minutes. Then add eggplant slices and saute until golden brown. Alternate layers of eggplants, Parmesan, Mozzarella and sauce. Top with Mozzarella. Bake at 350 degrees for 30 minutes. Serves 4-6.





BAKED EGGPLANT PARMESAN





1 med. eggplant


1/3 c. butter, melted with 2 tbsp. olive oil


1 c. flavored bread crumbs


Spaghetti sauce


Parmesan cheese, grated





Pare and cut eggplant into 1/4 inch slices crosswise. Pat eggplant with paper towels to reduce wetness. Dip slices into butter and oil mixture. Then into bread crumbs. Place in single layer on lightly greased baking sheet.


Spoon spaghetti sauce on each slice. Sprinkle cheese over the sauce covered slices. Bake 20 to 25 minutes until tender





BAKED EGGPLANT PARMESAN





2 med. sized eggplants


Flour


1 or 2 eggs, slightly beaten


1/2 tsp. salt


1/4 tsp. pepper


1 c. olive oil


1/4 c. grated Parmesan cheese


1/2 to 1 lb. Mozzarella cheese, sliced thin


Tomato sauce





Peel eggplant; cut into 1/4-inch slices. Sprinkle each slice with salt; pile slices between two plates, topped with a weight to draw out juices. Let stand 1 hour.


Pat slices dry, dredge in flour, and dip in egg. Fry in hot oil until slices are golden brown on both sides. Drain on paper.





Spread a thin layer of sauce in the bottom of casserole; top with a layer of eggplant and top with a layer of Mozzarella slices. Repeat this procedure until all eggplant is used, ending with Mozzarella.





Bake in a preheated 400 degree oven for 15-20 minutes or until cheese is melted.





EGGPLANT STUFFING BAKE





1 med. eggplant, unpeeled, diced


2 tbsp. oil


1 lg. onion, chopped


1 green pepper, diced


1 clove garlic, minced or pressed


2 slices whole wheat bread, buttered %26amp; cubed


3 eggs, beaten


1/2 tsp. each salt, black pepper, dried thyme %26amp; marjoram leaves


1 c. grated cheese (Parmesan, Monterey Jack or sharp Cheddar)


Tip: Halved cherry tomatoes can be baked on top of eggplant





1. Steam eggplant or boil in salted water for 5 minutes or just until tender.


2. Meanwhile, in heated oil saute onion and green pepper for 2 minutes. Add garlic and saute 2 minutes longer. Stir in eggplant, bread cubes, eggs and seasonings.





3. Spoon into a buttered 9 inch pie pan or 1 quart baking dish. Cover with the grated cheese.





4. Bake at 350 degrees for 20-25 minutes or until lightly browned. Serve either hot or room temperature. Good served with broiled tomatoes or herbed cherry tomatoes, fresh green beans and corn on the cob.





Serves 4.





BAKED EGGPLANT STUFFED WITH HAM AND SHRIMP





4 med. size eggplants


3 tbsp. olive oil


1 c. chopped yellow onion


1 c. chopped green onion


1/4 c. chopped parsley


1/2 c. chopped green sweet bell pepper


4 garlic cloves, crushed


1 tsp. whole thyme


2 bay leaves, crushed


1/4 lb. cured ham, diced (buy a slice of good ham from your butcher, not the bland, boiled stuff)


2 tsp. salt


1/4 tsp. freshly ground black pepper


1/2 tsp. Tabasco, or more to taste


1 tbsp. Worcestershire


2 eggs, beaten


1 c. bread crumbs


1 lb. shrimp, peeled and cut into 1/2 inch pieces


2 tbsp. butter or olive oil


1/2 lb. crab meat


Grated Parmesan or Romano cheese for garnish





Cut off the stems of the eggplants and cut them in half, lengthwise. Boil in salted water until tender, about 10 minutes. Remove and drain. Scoop out most of the center of each and chop the scrapings coarse. Set aside.


In the oil, saute the yellow and green onions, parsley, green pepper, garlic, thyme, bay leaves, ham, salt, pepper, Tabasco, Worcestershire, and eggplant scrapings. Simmer gently for 1/2 hour. Take off the burner and stir in the eggs and then the bread crumbs. In a separate pan, saute the shrimp in 2 tablespoon butter for 2 minutes, or until it changes color. Add to the eggplant mixture along with the crab meat.





Divide the mixture among the eggplant boats and sprinkle with cheese. Place on a greased baking sheet and bake at 350 degrees for 30-40 minutes or until the top is brownedAnyone have any good eggplant parm recipes?
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.Anyone have any good eggplant parm recipes?
Here is a hint, when you are looking for an italian recope you HAVE to use Giada De Laurentiis' or Mario Batali's. They are the best italian cooks in America in my opinion, and my parents come straight from Italy so I know good italian food. Here is one of Mario's:





Ingredients





* 1/4 cup extra-virgin olive oil, plus more for oiling the baking sheet


* 2 large eggplant, about 2 pounds


* Salt and pepper


* 2 cups basic tomato sauce, recipe follows


* 1 bunch fresh basil leaves, chiffonade


* 1 pound fresh mozzarella, sliced 1/8-inch thick


* 1/2 cup freshly grated Parmigiano-Reggiano


* 1/4 cup fresh bread crumbs, lightly toasted under broiler





Directions





Preheat the oven to 450 degrees F.





Using some extra-virgin olive oil, oil a baking sheet.





Slice each eggplant into 6 pieces about 1 to 1 1/2 inches thick. Lightly season each disk with salt and pepper and place on the oiled sheet. Bake the eggplant at 450 degrees F until the slices begin turning deep brown on top, about 12-15 minutes. Remove the eggplants from the oven. Remove the slices from the baking sheet and place them on a plate to cool.





Lower oven temperature to 350 degrees F. In an 8 by 12-inch brownie pan, place the 4 largest eggplant slice evenly spaced apart. Over each slice, spread 1/4 cup of tomato sauce and sprinkle with a teaspoon of basil. Place one slice of mozzarella over each and sprinkle with 1 teaspoon grated Parmigiano. Place the smaller slices of eggplant over each of the disks and repeat with tomato sauce, basil, and the 2 cheeses. Repeat the layering again until all the ingredients are used.





Sprinkle the toasted bread crumbs over the top of the eggplant dish, and bake uncovered until the cheese is melts and the tops turn light brown, about 20 minutes. Serve immediately.


Basic tomato sauce:





1/4 cup extra-virgin olive oil





1 Spanish onion, 1/4-inch dice





4 garlic cloves, peeled and thinly sliced





3 tablespoons chopped fresh thyme leaves, or 1 tablespoon dried





1/2 medium carrot, finely grated





2 (28-ounce) cans peeled whole tomatoes, crushed by hand and juices reserved





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.





Yield: 4 cups
Cut the eggplants into slices , in a plate add some flour put the slices into the flour to coat them on both sides, in another plate beat 2 eggs add a pinch of salt and pepper, dip the sliced eggplants into it to coat both sides , in another plate add bread crumbs,coat the slice in to it set aside.





Get a deep frying pan and add enough oil to fry the eggplants in , fry them a little at the time and remove with a spatula ,rest them on a plate covered with paper towel.





If you make your own sauce or not this is up to you , get a pyrex dish and cover the bottom with the sauce , add one layer of eggplants, sprinkle some Parmesan cheese if you use the Reggiano or Padano it's best , cover the layer with sauce and repeat this until the top layer sprinkle with a good amount of cheese cover with some aluminium foil and bake in a preheated oven at 350F for 35 minutes
GARLIC PARMESAN EGGPLANT SLICES





These crispy eggplant slices are pan-fried and topped with garden-fresh tomato.





1 med. (1 lb.) sliced 1/4 inch eggplant


1 tsp. salt


1/2 c. all-purpose flour


1/2 c. seasoned bread crumbs


1/4 c. freshly grated Parmesan cheese


1 tbsp. basil leaves


1/3 c. olive or vegetable oil


1/2 tsp. pepper


1 tsp. minced fresh garlic


2 eggs, slightly beaten


1 c. (1 med.) chopped ripe tomatoes





Place eggplant on 15 x 10 x 1 inch jelly roll pan; sprinkle with salt. In 9 inch pie pan stir together flour, bread crumbs, Parmesan cheese and basil. In 10 inch skillet cook olive oil, pepper and garlic over medium heat until sizzling. Meanwhile, dip eggplant slices into eggs; coat with flour mixture. Fry 1/2 of eggplant slices in olive oil until golden brown (2 to 3 minutes on each side). Remove to serving platter; keep warm. Repeat with remaining eggplant slices. Remove to serving platter; sprinkle with tomato. Cover with aluminum foil; let stand 2 minutes or until tomato is heated through. 4 servings. 30 minutes.


~~~~~~~~~~~~~~~~~~~~~~~~





ITALIAN EGGPLANT PARMESAN





1 lb. ground beef


1 clove garlic, chopped


3 tbsp. olive oil


1/4 c. tomato paste


1 (16 oz.) can tomatoes


1 c. bouillon (beef)


1/2 tsp. salt


1/4 tsp. pepper


2 eggplants


2 eggs


1/2 c. bread crumbs


1/2 lb. Mozzarella cheese


1/2 c. Parmesan cheese


1/2 tsp. oregano


1/4 tsp. basil





1. Cook beef and garlic in 1 tablespoon olive oil in heavy saucepan until meat is browned. Stir with fork for even browning.





2. Add tomato paste, bouillon, salt, pepper, oregano and basil.





3. Stir and cook slowly 25 minutes.





4. Wash, pare and slice eggplant.





5. Dip slices in beaten egg then crumbs.





6. Brown in 2 tablespoons olive oil.





7. Place layers of eggplant in 9';x13'; casserole dish.





8. Cover with Mozzarella cheese, meat sauce and Parmesan cheese.





9. Repeat layers.





10. Bake 30 to 40 minutes at 350 degrees.


~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~