Eggplant parmagian recipes,anyone?

my favorite meal! sometimes i fry it in olive oil,other times,i bake it .any other ideas,recipes or new twists on this old classic? any input would be appreciated,i'd like to tweak my recipe a bit.thanx in advance! ps-i have cooked it in various places where it is not a usual dish-while travelling,to spread this delight thruout the world !!!!!!!!!(yes,im a fanatic,lol!)Eggplant parmagian recipes,anyone?
Eggplant Parmigiana Lasagna





2-3 large eggplants, peeled and thinly sliced lengthwise


1 lb. ground beef


1 med. onion, diced


1 green pepper, diced


3 tsp. garlic, minced


3 tsp. sugar


1 lb. mozzarella, shredded


1 lb. ricotta cheese


1/4 cup Parmesan cheese, grated and fresh


2 tsp. oregano


2 tsp. basil


marinara sauce (recipe below)


salt and pepper to taste





Marinara Sauce:


2 (28-oz.) cans of crushed tomatoes


4 cloves of minced garlic


4 tbsp. of olive oil


1 cup of red wine


2 tbsp. chopped parsley, fresh


4 tsp. or dried basil, fresh


4 tsp. oregano, dried


Salt and pepper to taste





Heat the olive oil in a medium saucepan on medium-low heat. Add garlic and saut茅 gently for about 2 minutes. Add the crushed tomatoes. Stir gently and add red wine and herbs. Cover and let simmer for 10 minutes, stirring occasionally. Add salt and pepper to taste. Simmer for another 10 minutes.





Preheat oven to 350潞F.





In a frying pan brown and drain beef. Add the onion and pepper and cook until the onion is soft. Next add the garlic, sugar, marinara sauce, basil and oregano. Simmer for 15 minutes. Add salt and pepper to taste.





In a 9x13-in. pan, place a layer of the sliced eggplant. Smear all but 1/4 cup of the ricotta cheese over the plants. Pour 1/3 of the sauce


over the ricotta then sprinkle with 1/2 of the mozzarella. Cover with the rest of the eggplants, remaining mozzarella and 1/2 of the sauce.





Cover with foil and bake for 1 hour at 350潞 F. Remove from oven and let rest for 15 min.





Heat up remaining sauce and mix in 1/4 cup of ricotta cheese. Stir until hot and well mixed in. Top lasagna with a bit of the sauce and the Parmesan cheese.





Serves 8-10





Grandma's Eggplant Parmigiana





Yesterday, I made Eggplant Parmigiana. It is one of my favorite Italian dishes. Eggplant is not the most popular vegetable in America. I remember vividly my Grandmother making this dish so long ago. I would stay with my Grandmother frequently when I was a boy. I would watch as she cooked, she was the best, and although she never wrote down a recipe I will attempt to put into some context, what the recipe is, if anyone would like to have a go at it.





First, you will need a medium to large eggplant, firm to the touch. The other ingredients include fresh tomato sauce (either make you own or buy some Bertoli), freshly grated breadcrumbs (stale crusty bread is the best), extra virgin olive oil, Romano cheese, Parmigiano-Reggiano and some mozzarella cheese, along with 3 to 4 eggs.





Ingredients:





* 1 medium to large eggplant, firm to the touch


* fresh tomato sauce (either make you own or buy some Bertoli)


* freshly grated breadcrumbs (stale crusty bread is the best)


* extra virgin olive oil


* Romano cheese


* Parmigiano-Reggiano


* mozzarella cheese


* 3 to 4 eggs








Slice the eggplant into one eighth to one quarter inch pieces, then have the egg wash and breadcrumbs ready. Dredge the eggplant in the egg wash and breadcrumbs and then sautee the eggplant over medium heat in extra virgin olive oil.





Have a plate ready with some paper towels to drain the eggplant as it comes from the pan. follow this procedure until all the eggplant is cooked.





Have a large Pyrex glass dish ready. Start with a layer of sauce, then some of the grated cheese and then a layer of eggplant, repeat this process to about four layers high. Top The eggplant and sauce with some sliced red pepper for color and some of the mozzarella cheese to form a nice crust.





The important thing is to have your oven set at 350 degrees. Cook this dish for a full 50-60 minutes. It seems a long time, however the blending of the ingredients is best when the dish is thoroughly cooked at this temperature for the full time stated. I never used a probe thermometer, my Grandmother did not ever use one. She never owned one to my knowledge.


Have a good bottle of your favorite red wine (Chianti, Pinot Noir) and enjoy with a salad and some crusty bread or garlic bread.








Eggplant Parmesan








Ingredients





Salt, 1.5 tbsp (remove)


Olive Oil, 8 tbsp (remove)


Eggplant, fresh, 1 eggplant, peeled (yield from 1-1/4 (remove)


Egg, fresh, 1 large (remove)


Basil, 8 tbsp (remove)


Pasta Sauce - Safeway Garlic Basil, 4 cup (remove)


Parmesan Cheese - Stella, 0.5 cup (remove)


Ricotta Cheese - part-skim, 1 cup (remove)


Mozzarella Cheese - Part-Skim, .75 cup (remove)





Directions








Number of Servings: 8











Eggplant Parmigiana





Yield: 6 servings





1 lg Eggplant 1 1/2 c Tomato sauce, heated


1 ts Salt 1/2 lb Mozzarella cheese, sliced


1/2 ts Black pepper 1 ts Crumbled dry basil


1 1/2 c Fine dry bread crumbs 1/4 c Parmesan cheese, grated


3 md Eggs, lightly beaten Butter


Olive oil





Wash eggplant and cut crosswise into 1/4 inch thick rounds. Do not peel.


Season with salt and pepper. Dip into bread crumbs, dip into egg, then


again into bread crumbs. (More or less crumbs and egg may be needed


depending on size of eggplant.) Refrigerate for 30 minutes. Heat about 1/8


inch of oil in skillet. Fry eggplant slices until tender and golden on


both sides. Add more oil as necessary. Drain on absorbent paper.





Line a buttered shallow baking dish with some of the tomato sauce.


Arrange a layer of eggplant slices over the sauce. Cover with a layer of


Mozzarella slices, more sauce and a sprinkling of basil and Parmesan.


Repeat in layers until dish is full.





Bake in a preheated moderate (350 degree) oven for 25 to 30 minutes.








Shrimp Stuffed Eggplant





2 large eggplants


6 Tbsp. butter


1 green pepper, finely chopped


1 sweet onion, finely chopped


2 ribs celery, finely chopped


1/2 cup fresh parsley


1/2 cup seasoned bread crumbs


1 garlic clove, minced


1/2 tsp. thyme


1 cup cooked shrimp, either small or chopped


salt and pepper to taste


1 tsp. Worcestershire sauce


2 eggs


1/4 cup parmesan cheese





Split the eggplants in half and scoop out flesh, leaving 1/4 inch thick sides. Drop flesh in boiling water for 5 minutes, remove, drain. Repeat with the eggplant shells, remove and drain, set aside.


Cook onion, garlic, green peppers and celery in half of the butter until tender. Add eggplant flesh, parsley, thyme, shrimp, salt and pepper, worksite. Add eggs and cook 5 minutes. Fill eggplant shells with the mixture, sprinkle with bread crumbs and bake 20-30 minutes at 350'


Melt remaining butter, pour over eggplants, sprinkle with parmesan cheese, serve hot.Eggplant parmagian recipes,anyone?
here is a great camping recipe. first wash and slice eggplant a little olive oil and garlic seasoning. place on hot grill flip in about 2 minutes you want it chaired on both sides. put in a heavy aluminum pan sprinkle Mrs dash, cover with your favorite tomato sauce, a little red wine and shredded parm cheese. put a aluminum foil cover on it place on hot grill not directly over heat. done when sauce is bubbly and cheese is melted and stringy. its dealis and totally unexpected. enjoy with a glass of wine p.s works great with chicken too
Try doing an egg and parm cheese mixture and a classic heavy eggwash. Of course flour to dredge. Double dredging is the best!


Pan fry the coated eggplant in a light oil. Cool then bake with your favourite sauce and cheese.


The eggplant needs to be cut a little thicker so it won't turn to mush Add your fav' spices..
Go to ALLRECIPES.COM...theres tons of that recipe in there!!!
*Eggplant Parmigiana





1 large or 2 small eggplants (aubergines)


Salt


A little flour


Olive oil for frying


1陆 cups (12 fl oz, 360 ml) tomato sauce; or a 14-oz (400 g) can of tomatoes


5 oz (150 g) mozzarella cheese, cut into thin slices


陆 cup (2 oz, 50 g) parmesan cheese, finely grated


A few leaves of fresh basil (optional)


Salt and pepper for seasoning





Oven: Pre-heat to 375F, 190C.Start by salting and pressing the eggplant (aubergine). You need to do this several hours before you start the main part of the preparation. Cut the eggplant into 录-inch (陆 cm) slices, and arrange these on a large plate. Sprinkle with a generous amount of salt. Place another plate on top, and then place something heavy on top of that (I use three or four heavy books).


When you are ready to start cooking, wash the eggplant thoroughly and dry with a paper towel. Coat each slice with a little flour, and fry it for a few minutes in the heated olive oil.


Next, arrange half the slices of eggplant at the bottom of an oven-proof dish. Pour on half the tomato sauce along with the basil, then add a layer of half of each of the cheeses. Repeat the process with another layer of eggplant, tomato and cheese, ending with a sprinkling of salt and pepper.Cook in the oven for about 45 minutes, removing the lid about ten minutes before serving.





*Eggplant Parmigiana II





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





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.





*Rosemary Grilled Tuna Steaks with Eggplant and Zucchini


http://www.foodnetwork.com/food/recipes/鈥?/a>





*Eggplant Skillet Dinner





1 lb Ground beef


1/4 cup Chopped onion


1 tbsp All-purpose flour


1 cup (8 ounce) tomato sauce


3/4 cup Water


1/4 cup Chopped green pepper


1 teaspoon Dried oregano


1 teaspoon chili powder


1 small Eggplant, cut into 1/2'; slices


1/2 teaspoon Salt


1/8 teaspoon Pepper


1 cup (4 ounce) shredded process cheese


Grated Parmesan cheese,Optional





In a large skillet, brown ground beef with the onions. Stir in flour. Add tomato sauce, water, green pepper, oregano and chili powder.Salt and pepper the sliced eggplant. Place on meat mixture; cover %26amp; simmer for 15 minutes, or until eggplant is tender. Sprinkle with shredded cheese; cook until melted. Serve with Parmesan.





*Eggplant Parmigiana





1/2 pound very lean ground beef


1/2 teaspoon onion powder


1/4 teaspoon garlic powder


1 28-ounce can salt free tomatoes


1 6-ounce can tomato paste


1/2 teaspoon oregano


1 teaspoon dries basil


1 large eggplant


1/4 cup sapsago cheese





Cook ground beef in nonstick frying pan until brown


Sprinkle with onion and garlic powders and stir well.Add tomatoes, tomato paste, oregano, and basil.Cook, covered, for 15 minutes.Peel eggplant and slice into 1/4-inch slices.Spread a layer of beef mixture to cover the bottom of nonstick baking dish.Top with layer of eggplant.Repeat layers, ending with beef mixture, and sprinkle with grated sapsago cheese.Bake in a 350 F oven for 40 minutes





ENJOY :-)