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.
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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.


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