Thursday, January 7, 2010

Does anyone know a recipe for eggplant (aubergine) moussaka i would like to use one using natural yogurt?

Moussaka, serves 4





Aubergines (ripe) 2


Peppers (sliced - multi colours) 3


Olives (stoned %26amp; chopped) 2 TbSp


Chopped Tomatoes 2 Tins (400g)


Tomato Puree 1 TbSp


Onion (chopped) 1


Garlic (crushed) 2 cloves


Eggs 2


Italian seasoning 2 TSp


Natural Yoghurt Half a pint


Grated Cheese 2 oz


Olive Oil





INSTRUCTIONS


Fry the onion and garlic in a little olive oil until softened. Add the tomatoes and herbs and simmer for 20 minutes to reduce.


Add the tomato puree, chopped olives and chopped peppers and cook for a further 15 minutes, seasoning to taste.


Meanwhile, arrange the aubergine slices on a baking tray and brush lightly with olive oil. Bake at (Gas 6, 200C, 400F) for 10 minutes on each side, or until cooked.


Pour some of the tomato mixture into an oven proof dish and cover with a layer of aubergine slices. Continue alternating layers finishing with aubergines.


Whisk the yoghurt and egg together and pour over the Moussaka. Sprinkle the grated cheese on top.


Bake at (Gas 6, 200C, 400F) for 20 - 30 minutes, or until the yoghurt mixture has set and the cheese is golden brown.


Serve with garlic bread and a crisp salad.Does anyone know a recipe for eggplant (aubergine) moussaka i would like to use one using natural yogurt?
You can grill aubergine whole until soft. Scrape out the flesh and mix with yogurt, crushed garlic, and natural yogurt. Season with salt and pepper and serve like a pat茅 with either crisp French bread or flat bread. Don't know what it's called, but it's great.Does anyone know a recipe for eggplant (aubergine) moussaka i would like to use one using natural yogurt?
Try the following





Moussaka





1 kg eggplant, sliced into 5 mm rounds


100 mls extra virgin olive oil


3 brown onions, chopped


4 cloves of garlic, finely chopped


1 kg minced lamb


陆 cup (125 mls) white wine


3 tablespoons tomato paste


2 x 425g cans crushed tomatoes


1 bay leaf


2 cinnamon sticks


1 tablespoon chopped thyme


1 tablespoon chopped oregano


pinch of freshly grated nutmeg


陆 cup flat leaf parsley, finely chopped


500mls continental yoghurt


3 egg yolks


200g fetta, crumbled


pinch nutmeg, extra


1 陆 cups fresh breadcrumbs


陆 cup grated Parmesan cheese





METHOD


Sprinkle the eggplant with 1 tablespoon of salt and allow to sweat for 30 minutes (optional)





In a large heavy based saucepan heat 1 Tablespoon of the olive oil over a medium heat and add the onions. Cook stirring occasionally for 5 minutes. Add garlic and cook a further minute.





Increase the heat to high and add the mince breaking up with a wooden spoon. Cook until well browned about 5 minutes. (Remove excess fat with a spoon).





Pour in white wine scraping the bottom of the pan and allow to reduce for 3 minutes. Reduce heat to low and add the tomato paste, tomatoes, bay leaf, cinnamon stick, thyme, oregano, nutmeg and season well. Simmer stirring occasionally for 1 hour. Remove from the heat and stir in the parsley.





Meanwhile, preheat grill to high. Brush a tray with some of the remaining olive oil. Place a layer of the eggplant on top. Brush top of eggplant and grill until browned. Turn, and brush other side continue grilling until browned. Remove and repeat with remaining eggplant.





Combine yoghurt, egg yolks and fetta in a bowl. Season with pepper and a pinch of nutmeg.





Preheat the oven to 180掳C. in a large 28 x 23 cm deep oven dish sprinkle the base with a handful of the breadcrumbs. Top with a layer of the eggplant and then spread the mince evenly over the eggplant. Sprinkle with remaining breadcrumbs.





Add the remaining eggplant and top with the yoghurt sauce. Sprinkle with cheese. Bake for 30 minutes or until browned. Allow to stand for 10 minutes before slicing.





or MOUSSAKA





1 lg. eggplant


2 lb. ground sirloin (or you may use sliced lamb)


2 onions, chopped


1 1/2 c. tomato puree or chopped tomatoes or tomato sauce


1 bunch parsley, chopped


1 c. plain yogurt


1/2 c. feta cheese


3 eggs


Olive oil to fry eggplant


1 tbsp. garlic powder (use fresh if available)


1/2 tsp. nutmeg


1/2 tsp. cinnamon


Salt %26amp; pepper to taste


1/2 tsp. allspice





Fry eggplant in oil until brown. Set aside. Brown meat and add spices and tomato sauce. Set aside. Whip eggs, yogurt and cheese together.


In an oven pan alternately layer eggplant and meat sauce until all is used. Top with whipped egg mixture over all. Bake at 350 degrees for 45 minutes.
This doesn't have any yogurt, but it's really really good.





VEGETABLE MOUSSAKA





3 1/2 pounds eggplant, unpeeled, cut into 1/2-inch-thick rounds


1/2 cup (about) olive oil


1 large onion, thinly sliced


1 cup finely chopped peeled carrots


1 cup finely chopped celery


4 garlic cloves, minced


12 ounces portobello mushrooms, cut into 1/2-inch pieces


1 teaspoon dried oregano


1/2 teaspoon ground cinnamon


1 28-ounce can crushed tomatoes with added puree


1/4 cup chopped fresh Italian parsley


1 cup grated Parmesan cheese


6 tablespoons (butter


7 tablespoons all purpose flour


3 1/2 cups whole milk


4 large egg yolks





Cover 2 baking sheets with paper towels. Sprinkle both sides of eggplant rounds with salt. Arrange eggplant in single layer atop towels. Let stand 30 minutes.





Position first rack in bottom third of oven and second rack in top third of oven and preheat to 425掳F. Remove eggplant and paper towels from baking sheets. Pat eggplant dry. Oil same baking sheets. Brush both sides of eggplant rounds with 1/4 cup oil. Arrange in single layer on baking sheets. Bake 10 minutes. Turn eggplant and rotate pans in oven. Continue baking until tender, about 15 minutes longer. Cool. Reduce oven temperature to 350掳F.





Meanwhile, heat 1/4 cup oil in heavy large skillet over medium-high heat. Add onion, carrots and celery. Saut茅 until onion is very tender, about 12 minutes. Mix in garlic, then mushrooms. Saut茅 until juices evaporate, about 10 minutes. Mix in oregano and cinnamon. Add tomatoes and parsley. Cook until mixture is thick, about 10 minutes. Season with salt and pepper.





Lightly oil 13x9x2-inch glass baking dish. Arrange half of eggplant rounds in single layer in dish. Spoon half of tomato mixture evenly over eggplant. Sprinkle with 2 tablespoons cheese. Repeat layering with remaining eggplant, tomato mixture and 2 tablespoons cheese.





Melt butter in heavy medium saucepan over medium heat. Whisk in flour. Stir 2 minutes. Gradually whisk in milk. Simmer until sauce thickens, stirring constantly, about 5 minutes. Whisk in 1/2 cup cheese. Season with salt and pepper. Whisk yolks in large bowl to blend. Gradually whisk in hot sauce. Pour sauce over vegetables in dish. Sprinkle 1/4 cup cheese over sauce. (Can be made 1 day ahead. Cover; chill.)





Bake moussaka until heated through and sauce is golden brown on top, about 45 minutes (or about 55 minutes for refrigerated moussaka). Cool 15 minutes.





Serves 8.
Moussaka-Style Stuffed Eggplant (Aubergine





(1 lb) eggplants, medium-sized


kosher salt


2 tablespoons olive oil, plus


extra oil, for rubbing the eggplants


3/4 lb lean ground lamb


1/2 onion, diced


2 garlic cloves, minced


2 medium tomatoes, peeled, seeded, diced


1 green bell pepper, peeled, seeded and diced


3/4 teaspoon ground cloves


3/4 teaspoon cinnamon


3/4 teaspoon ground cumin


1/8 teaspoon cayenne pepper


1/2 cup fresh ricotta


1 1/3 cups fresh ricotta


fresh ground pepper


1/4 teaspoon nutmeg, freshly grated


1-2 tablespoon milk


1/4 cup parmesan cheese, grated


fresh parsley (to garnish)


Halve the eggplants lengthwise and score the interior of each half, leaving about a third of an inch thickness on the perimeter.


Use a paring knife and a spoon to scoop out the interior of the eggplant, leaving a 'boat.'.


Using a fork, pierce the skin in several places, liberally salt the halves and place them upside down on paper towels to drain for about 30 minutes.


Chop the eggplant flesh into 1/2'; cubes and set aside 4 cups of the cubes (reserve any excess for another recipe).


Preheat the oven to 400掳F.


Wipe the eggplant shells out with paper towels, brush the skin lightly with a little olive oil, and place them on a baking sheet.


Bake them until they are just tender (about ten minutes) then remove from the oven and set aside in a baking dish.


Heat 2 tablespoons of oil in a large skillet over medium high heat.


Add the lamb and cook, breaking up the pieces, until lightly browned--about 5 minutes.


Add the onion, garlic, 4 cups of eggplant and cook, stirring occasionally, until the eggplant is soft--about five more minutes.


Add the tomatoes, bell pepper, cloves, cumin, cinnamon and cayenne and cook until the mixture is fairly dry.


Remove from the heat and stir in 1/2 cup of the ricotta.


Season to taste and spoon into the 4 eggplant halves.


Place the remaining 1 and 1/3 cups of ricotta in a small bowl and stir in the nutmeg and enough milk until the consistency of the cheese mixture is spreadable.


Spread it over the filled eggplant halves and sprinkle the tops with parmesan.


Bake until the tops are very brown--25 to 35 minutes.


Sprinkle with parsley and serve.
I doubt if any Greek would recognise this, but it鈥檚 nonetheless tasty. I refrained from using pulses or any other meat substitute, instead going for a purely vegetable base. It鈥檚 much lighter, and you鈥檝e got eggs on top for protein. I used peppers and mushrooms just because I happened to have them in the house, but other vegetables such a spinach or courgettes would be equally good.





Serves 2-3





8oz new potatoes





1 large aubergine





olive oil for frying





1 onion





1 clove garlic





1 red pepper





1 green pepper





6oz mushrooms





1 can chopped tomatoes





1 tsp oregano





salt %26amp; pepper to taste





8 fluid oz low-fat natural yoghurt





2 eggs





10z parmesan cheese





pinch of nutmeg





1. Cook the potatoes in lightly salted water until tender. Set aside to cool (or even better, use left-over potatoes).





2. Slice the aubergine and fry in about 2 tbsp olive oil until nearly cooked. Aubergine tends to soak up a lot of oil. To minimize the amount of oil used, make sure it鈥檚 very hot before you put the aubergine in, and fry on a very low heat. The oil will soak up very quickly but the aubergine should continue cooking in its own juice without burning, as long as you keep an eye on it.





3. Set the aubergine to one side, and heat another tbsp oil in the pan.





4. Finely chop the onion and garlic, and fry over a gentle heat for 2 minutes.





5. Slice the mushrooms and roughly chop the peppers and add to the pan. Continue cooking until tender.





6. Add the tomatoes, oregano and seasoning, and continue cooking until most of the tomato juice has been reduced.





7. Place the vegetables in a large oven-proof dish.





8. Slice the potatoes and place a layer over the vegetables.





9. Layer the aubergine slices over the potatoes.





10. Whisk together the yoghurt, eggs and a small amount of seasoning with a fork, and pour over the top of the vegetables.





11. Bake at gas mark 5 for around 40 minutes. Half way through the cooking time sprinkle the freshly grated parmesan and nutmeg on top.
  • vincent
  • Anyone know of any vegetable stew recipes that don't contain: tomatoes,eggplant or eggs?

    You can alter any veggie stew recipe to your liking. Just find one you like and take out the ingredients you don't like. The amount you take out, fill in with different veggies, carrots, beans, green beans, peas, whatever you like, or add extra of something that is already in there. In my opinion, recipes are just a guide...do with them what you will.Anyone know of any vegetable stew recipes that don't contain: tomatoes,eggplant or eggs?
    Three sisters stew


    In Native American mythology, squash, corn, and beans are known as of the ';three sisters.'; These are the very crops, along with garden vegetables, that the harvest festival of Thanksgiving is meant to celebrate!


    1 small sugar pumpkin or 1 large butternut or carnival squash (about 2 pounds)


    1 tablespoon olive oil


    1 medium onion, chopped


    2 cloves garlic, minced


    1/2 medium green or red bell pepper, cut into short, narrow strips


    14- to 16-ounce can diced tomatoes, with liquid


    2 cups cooked or canned pinto beans


    2 cups corn kernels (from 2 large or 3 medium ears)


    1 cup homemade or canned vegetable stock, or water


    1 or 2 small fresh hot chiles, seeded and minced


    1 teaspoon each: ground cumin, dried oregano


    Salt and freshly ground black pepper


    3 to 4 tablespoons minced fresh cilantro


    Preheat the oven to 400 degrees.





    Cut the pumpkin or squash in half lengthwise and remove the seeds and fibers. Cover with aluminum foil and place the halves, cut side up, in a foil-lined shallow baking pan. Bake for 40 to 50 minutes, or until easily pierced with a knife but still firm (if using squash, prepare the same way). When cool enough to handle, scoop out the pulp, and cut into large dice. Set aside until needed.





    Heat the oil in a soup pot. Add the onion and saut茅 over medium-low heat until translucent. Add the garlic and continue to saut茅 until the onion is golden.





    Add the pumpkin and all the remaining ingredients except the last 2 and bring to a simmer. Simmer gently, covered, until all the vegetables are tender, about 20 to 25 minutes. Season to taste with salt and pepper.





    If time allows, let the stew stand for 1 to 2 hours before serving, then heat through as needed. Just before serving, stir in the cilantro. The stew should be thick and very moist but not soupy; add additional stock or water if needed. Serve in shallow bowls.


    Anyone know of any vegetable stew recipes that don't contain: tomatoes,eggplant or eggs?
    try some indian corn it's a box of dried sweet corn add a onion or scallions and beef stew meat ,salt and pepper ,and boil for four hours in the last thrity minutes cooking add 1/2/ cup milk and 2 teaspoons butter , it's delicious ! you can add a can of green chilis for some added spice or not it's all on your taste buds ! but plain is excellent!


    oh ! try to make a batch of some fried bread to dip in your stew ohhhh ! it is so good and really easy to make .





    4 cups all-purpose flour


    1/2 teaspoon salt


    1 tablespoon baking powder


    1 1/2 cups warm water (110 degrees F/45 degrees C)


    4 cups shortening for frying











    DIRECTIONS


    Combine flour, salt, and baking powder. Stir in 1 1/2 cups lukewarm water. Knead until soft but not sticky. Shape dough into balls about 3 inches in diameter. Flatten into patties 1/2 inch thick, and make a small hole in the center of each patty.


    Fry one at a time in 1 inch of hot shortening, turning to brown on both sides. Drain on paper towels.

    Does anyone have the recipe for the pickled eggplant side dish found in Boston's North End restaurants?

    I have had this at many of the restaurants but don't know how it is made. It's shredded and ';pickled';, but it is still green/white, so I think it is served once it's made and not jarred and aged. It is tangy and has crushed red pepper. I may try mixing a little vinegar, olive oil and salt with shredded eggplant and see what happens!Does anyone have the recipe for the pickled eggplant side dish found in Boston's North End restaurants?
    Did you try doing an online search for it?? Maybe just typing in Pickled Eggplant found in Boston's North End restaurants would be a starter point. Good luck.

    Does anyone have a recipe for Eggplant Parmesan?

    I've made EP a lot, and Mario's is the best recipe yet. If you can find the skinny ';Chinese'; eggplants, they are the best IMO.








    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潞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, FoodTVDoes anyone have a recipe for Eggplant Parmesan?
    Check out allrecipes.com. I am sure you can find it there.Does anyone have a recipe for Eggplant Parmesan?
    LIGHT AND EASY EGGPLANT PARMESAN





    SERVES 4 AS A MAIN DISH, 6 to 8 AS A SIDE











    INGREDIENTS





    * 2 large eggplants, sliced into 1/4 to 1/2 inch slices


    * Olive oil


    * 3 tablespoons dried oregano


    * Salt and pepper to taste


    * 1 pound fresh or canned tomatoes, chopped


    * 4 large cloves garlic, minced


    * 6 ounces mozzarella cheese, grated


    * Freshly grated Parmesan cheese





    Brush the eggplant slices with olive oil. Sprinkle with some of the oregano, salt and pepper to taste. Place on baking sheet in single layers and place about 6 inches under hot broiler. Broil on one side until browned and tender. (If the eggplants gets too brown before getting tender, flip the slices to brown the other side. However, browning of both sides is not necessary.) Brown the remaining slices in the same manner.





    When the eggplant is done, preheat oven to 400掳 F. Lightly grease a 13 x 9-inch casserole dish with olive oil or olive oil spray. Spread just enough of the tomatoes in the bottom to cover lightly (this will prevent the bottom layer of eggplant from burning). Add a single layer of the eggplant slices. Top with a light layer of tomatoes. Sprinkle with some of the minced garlic and a little more oregano. Top with some of the mozzarella and Parmesan cheeses. Continue the process, ending with Parmesan cheese on top. (Each layer of tomatoes should be sprinkled with a little salt and pepper, unless you are using canned tomatoes with salt.) Cover with foil and bake for about 30 minutes or until hot and bubbly. Uncover and bake an additional 5 minutes if more browning is desired. Serve immediately or let cool to room temperature.





    Notes: The eggplants may be browned on a grill or in a grill pan. If you prefer a milder garlic taste, roast the garlic cloves or microwave the minced garlic in a little oil for about 1 minute before using in the casserole. As for leftovers, this makes a delicious sandwich, room temperature, on good Italian-style bread, with or without a slice of extra sharp, provolone, or Italian fontina cheese.
    Jonathan M has it right and you can use a good canned spagetti sauce such as Classico fire roasted tomatoes and garlic in place of the plain tomatoes.. I always bake mine so its kinda thick and it dont fall apart when i put it on the plate serve it with spagetti and firm garlic bread ..
    Eggplant Parmesan ? Why would anyone want to eat that.?





    First you put it on a cedar board and put both on the BBQ. After you think it's cooked enough take it out, throw away the eggplant and eat the cedar board.
    EGGPLANT PARMESAN


    Active time: 1 hr Start to finish: 2 1/2 hr





    click photo to enlarge


    2 1/2 lb medium eggplants (about 3), cut crosswise into 1/3-inch-thick rounds


    3 1/4 teaspoons salt


    5 lb plum tomatoes


    1 1/2 cups plus 3 tablespoons olive oil


    2 large garlic cloves, finely chopped


    20 fresh basil leaves, torn in half


    3/4 teaspoon black pepper


    1/4 teaspoon dried hot red pepper flakes


    1 cup all-purpose flour


    5 large eggs


    3 1/2 cups panko* (Japanese bread crumbs)


    2 oz finely grated Parmigiano-Reggiano (2/3 cup)


    1 lb chilled fresh mozzarella (not unsalted), thinly sliced











    Toss eggplant with 2 teaspoons salt in a colander set over a bowl, then let drain 30 minutes.


    While eggplant drains, cut an X in bottom of each tomato with a sharp paring knife and blanch tomatoes together in a 5-quart pot of boiling water 1 minute. Transfer tomatoes with a slotted spoon to a cutting board and, when cool enough to handle, peel off skin, beginning from scored end, with paring knife.





    Coarsely chop tomatoes, then coarsely pur茅e in batches in a blender. Heat 3 tablespoons oil in a 5-quart heavy pot over moderately high heat until hot but not smoking, then add garlic and saut茅, stirring, until golden, about 30 seconds. Add tomato pur茅e, basil, 1 teaspoon salt, 1/2 teaspoon pepper, and red pepper flakes and simmer, uncovered, stirring occasionally, until slightly thickened, 25 to 30 minutes.





    Put oven rack in middle position and preheat oven to 375掳F.





    Stir together flour, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper in a shallow bowl. Lightly beat eggs in a second shallow bowl, then stir together panko and 1/3 cup Parmigiano-Reggiano in a third shallow bowl.





    Working with 1 slice at a time, dredge eggplant in flour, shaking off excess, then dip in egg, letting excess drip off, and dredge in panko until evenly coated. Transfer eggplant to sheets of wax paper, arranging slices in 1 layer.





    Heat remaining 1 1/2 cups oil in a deep 12-inch nonstick skillet over moderately high heat until hot but not smoking, then fry eggplant 4 slices at a time, turning over once, until golden brown, 5 to 6 minutes per batch. Transfer with tongs to paper towels to drain.





    Spread 1 cup tomato sauce in bottom of a rectangular 3 1/2-quart (13- by 11- by 2-inch) baking dish. Arrange about one third of eggplant slices in 1 layer over sauce, overlapping slightly if necessary. Cover eggplant with about one third of remaining sauce (about 11/4 cups) and one third of mozzarella. Continue layering with remaining eggplant, sauce, and mozzarella. Sprinkle top with remaining 1/3 cup Parmigiano-Reggiano.





    Bake, uncovered, until cheese is melted and golden and sauce is bubbling, 35 to 40 minutes.





    Cooks' note:


    Tomato sauce can be made 1 day ahead and chilled, covered.





    Makes 8 main-course servings.
    Slice your eggplant in 1/4 inch thick slices. Dip in egg and dredge in Italian style breadcrumbs...fry in olive oil over medium to medium-high heat.





    Layer your fried slices with sauce of your choice and a mixture of mozzarella and Parmesan cheese.





    Bake at 350 covered in tin foil until bubbly.

    Good recipes for eggplant, butternutsquash, zucchini for baby?

    Hi All,


    My daughter is doing fantastic with self-feeding (although she is still using the pincher grasp and not a spoon). For Fruit I feed her cubed watermelon, grapes, blueberries, plums, bananas, melon. For Protein she gets cubed cheeses, chicken, and ground beef. For veggies I've only cubed sweet potato, baked potato, and carrots. She loved veggies pureed but now wants nothing to do with that! I was thinking of veggies that I could cut that she could self feed. Does anyone have any ideas on the best way to cook and cube eggplant, butternut squash, and zucchini for baby? I don't have a steamer and i don't want to boil because i've heard it removes the nutrients. Good recipes for eggplant, butternutsquash, zucchini for baby?
    If you want to keep the health benefits of the oil you use start frying them with just a little water in the pan and then add the oil when the food is in the pan and don't overheat, or add the oil right at the end (there is a very posh french term for this but I forget what it is)





    If you do boil you can always use the pot liquor to cook grains, or just stick it in a glass and have her drink it. Bell peppers are another good match if you prefer lower acid.





    Zuccini is really awesome stir-fried with some fresh tomatoes. Add garlic, onions, and/or oregano if you choose.





    You can bake zuccini just cut it in half.





    Grilled is nice. Skewer rounds, stick them in a veggie grilling basket (a good investment) or just slice in half and grill.





    Of course you also have zucchini cake and muffins, remember you don't have to add sugar. You can add some pureed lentils to make it more nutritionally complete.


    ----------


    Be cautious with eggplant, a lot of people react to it. Definitly I would mix it with other foods so she hopefully doesn't eat nothing but eggplant. Eggplant is part of the nightshade family (so are potatoes and tomatoes). It is also related to tobacco.





    ------------


    Roast squash is always good.


    -------------


    Rapini is awesome, as is asparagus. Steam or pan fry (I cook everything with garlic)





    Beans of any type (green beans, wax beans, snow peas, etc) just try to pull the strings out.





    Broccoli trees, duh.





    Bell peppers raw or blanched (or roasted).





    Cauliflower is so good roasted, it is completely different than boiled/steamed





    Also don't forget you can use ';leaves'; to wrap things up. Use things you eat cold like lettuce to wrap up sandwich type fills. Use spinach, kale, cabbage, grape leaves to wrap up cooked mixes that may include grains, ground meats, etc.Good recipes for eggplant, butternutsquash, zucchini for baby?
    i plan on ';trying'; to make my babies food when the time comes and i found what might turn our to be a cool site...wholesomebabyfood.com





    like i said i havent actually tried recipes yet but it looks like it might be worth using their ideas/recipes...good luck
    my grandmother cuts a butternut squash in half, sprinkles with brown sugar and bakes.

    Need a recipe for eggplant Parmesan?

    Eggplant Parmesan


    Yield: 6 servings





    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潞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 saut茅 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潞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.Need a recipe for eggplant Parmesan?
    nop i dont need itNeed a recipe for eggplant Parmesan?
    Eggplant Parmesan





    For crispier eggplant, dip in beaten eggs and coat with seasoned bread crumbs before frying


    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.
    MARIO BATALIS EGGPLANT PARMESAN





    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.
    go to www.foodnetwork.com and search for it.
    Eggplant Parmesan Pines of Rome





    Ingredients





    (8 servings)





    2 lb Eggplants, unpeeled, sliced 1/2-inch thick


    4 Eggs, beaten


    3/4 To 1 cup flour


    Soybean oil for frying


    1 lb Mozzarella cheese, thinly sliced


    FOR THE SAUCE


    4 Cloves garlic, minced


    2 tb Olive oil


    28 oz Whole tomatoes (1 can)


    2 tb Chopped fresh parsley


    Salt and freshly ground black pepper


    1 Bay leaf








    Instructions





    FOR THE EGGPLANT


    Grated Parmesan cheese (Optional)


    Dip the eggplant slices in the egg, then in the flour. Pour enough soybean oil into a large frying pan to come an inch up the side. Fry the eggplant slices for about 3 minutes on each side. Drain.


    In an 8-by-12-inch oven-proof glass pan, place a layer of fried eggplant, then a layer of mozzarella cheese. Repeat layering two more times so that there are three layers of eggplant and three of mozzarella. Bake for about 5 minutes in a 500-degree oven.


    To make the sauce, saute the garlic in the olive oil. When it starts to turn golden, add the tomatoes with their juice. Break each tomato in half with a knife. Bring to a boil. Add the parsley, a pinch of salt, pepper to taste, and the bay leaf. Let boil for another 2 minutes. Remove from the heat and allow to stand for 5 minutes.


    Slice the baked eggplant into squares. Place on plates and top with ladles of the sauce. Top with grated Parmesan, if desired.


    Makes 8 servings.

    Anyone have a good recipe for eggplant casserole?

    Eggplant Casserole





    This recipe is a modified version of Greek mousakka. It's super yummy!





    Ingredients


    1 large eggplant


    3 large potatoes


    1 large onion


    14 1/2 oz. diced tomatoes or 2 large tomatoes


    2 tablespoons olive oil


    12 oz. veggie burger crumbles or textured soy protein (soaked in boiling water)


    2 cloves minced garlic


    2 tablespoons fresh oregano


    2 tablespoons fresh basil and cilantro


    1/4 cup fresh parsley


    2 tablespoons fennel


    3 cups crushed tomatoes


    6oz. fresh spinach


    3 cups soy mozzarella cheese





    Directions:





    Peel potatoes and eggplant and cut into 1/4 inch thick slices. Lightly brush both sides with olive oil and sprinkle with salt. Place on parchment paper and cook in the oven on 400 degrees or until soft. (approx. 15 minutes).





    Saute onions in olive oil until translucent. Add oregano, parsley, basil, cilantro, garlic, fennel, diced tomatoes, and veggie crumbles.





    In 9x13 glass dish, lightly coat the bottom with crushed tomatoes. Layer the bottom of the dish with potatoes. Spread on a layer of ';veggie meat” sauce. Then add the layer of spinach. Layer the eggplant and top with remaining veggie sauce. Top the casserole with the soy mozzarella cheese.





    Salt and pepper to taste.





    Cover and bake at 400 degrees for 30-40 minutes.Anyone have a good recipe for eggplant casserole?
    Ingredients:


    1 package Spaghetti sauce mix (1.5 oz size)


    1 can Tomato sauce (8 oz size)


    1 1/2 cup Water


    1 teaspoon Salt, seasoned


    1/2 cup Onion, minced


    1 Eggplant, large


    1/2 cup Salad oil


    1/2 pound Mozzarella cheese, thin slice


    1/4 cup Parmesan cheese, grated











    Directions:





    Combine spaghetti sauce mix, tomato sauce, water, seasoned salt and onion in a saucepan; bring to a boil. Reduce heat and simmer, uncovered, 20 minutes.





    Peel eggplant; cut in 1/4-inch slices. Saute eggplant slices in hot oil in a skillet until brown, adding oil as needed; drain well on paper towels.





    Pour a third of the sauce into a 8-inch-square baking dish; cover the sauce with half the eggplant and mozzarella slices. Repeat layers, ending with sauce; top with Parmesan cheese.





    Bake, uncovered, in preheated 350 F. oven about 20 minutes.Anyone have a good recipe for eggplant casserole?
    Here are several recipes to choose from:


    http://www.cooks.com/rec/search?q=eggpla…
    websites: http://southernfood.about.com/od/eggplan…





    http://www.dianaskitchen.com/page/veggie…





    http://www.jewishfood-list.com/recipes/v…





    http://www.cooks.com/rec/search/0,1-0,eg…





    INGREDIENTS:





    * 1 medium eggplant


    * salt


    * 1 tablespoon grated onions


    * 1/2 cup grated sharp Cheddar cheese


    * 1/8 teaspoon black pepper


    * 2 eggs, beaten


    * cracker crumbs, for topping





    PREPARATION:


    Peel eggplant and cut in chunks. Soak in salted water 15 minutes. Rinse in cold water. Cook eggplant cubes in a very small amount of water about 3-5 minutes or until tender. Add 1 teaspoon salt, onion, pepper and cheese.


    Pour beaten eggs over all and top with cracker crumbs. Bake 30-40 minutes at 350°.
    Take a look at this free ebook with 490 award winning recipes, maybe you can find what you're looking for in it.
    EGGPLANT CASSEROLE





    1 1/2 pounds eggplant, unpared %26amp; diced


    3 medium onions, chopped


    1/2 cup grated Parmesan cheese


    1 cup dry bread crumbs


    2 tablespoons butter


    2 egg yolks, beaten


    1 teaspoon salt





    Cook vegetables in boiling water to cover for about 20 minutes. Drain.


    Add remaining ingredients and pour into greased casserole dish. Bake at 350 F. for 30 minutes or until browned.





    Serving Size: 4
  • numbering
  • What's your favourite eggplant / aubergine recipe?

    I love to just fry the slices with lots of olive oil or margarine till they're really dark and almost crunchy and then spinkle them with brown suger ... so good!What's your favourite eggplant / aubergine recipe?
    I cook meat with ketchup.


    I fry eggplants then I add onions(slices) and 1 garlic and tomatoes to it and cook it for 10 minutes with light fire.


    Then I add meat to it and serve with rice.What's your favourite eggplant / aubergine recipe?
    One time, I had some with Italian Meat-balls.





    Sounds yummy huh.
    Recipe 1:





    Cut an aubergine in half and scoop out the centre leaving marrow around the edge and in the base of the aubergine shell. Chop the aubergine you have scooped out and mix it with half a jar of pesto, two or three chopped tomatos and half a chopped chili. Place mixture back into aubergine shells and bake for 20 minutes at 200 degrees. About 5 minutes from end of cooking sprinkle parmesan over the top of the aubergine halves.








    Recipe 2:





    Cut aubergine into slices, wash well and leave to drain for 10 minutes. Dry with kitchen towel and shallow fry in olive oil. Remove from pan when slices begin to get brown and keep warm.





    In the same pan fry 2 or 3 slices of Spanish chorizo sausage also until slightly browned. Add two slices of tomato and cook until slightly soft, but before it falls apart. Place fried aubergine, chorizo and tomato into a large crusty roll or half a french loaf and add some leaves of rocket or water cress (or both).





    Delish!!
    i like to bread them, maybe some tempura batter, then deep fry to golden brown. the egg plant will melt in your mouth
    Eggplant parmesan! Just find any parmesan recipe and replace the chicken or veal for a 1/2 inch thick slice of eggplant.
    I just love Caponata. Fry onion, garlic, aubergine cubes, celery cubes, salted capers and pine nuts in olive oil, add tomato puree (or tinned tomatoes) and green olives and cook for ten minutes. Then add a little white wine vinegar, brown sugar and some basil leaves, salt and pepper to taste. It's delicious hot and cold.
    slightly boil them them half them and take out the middle leaving skins ... fry up some minced beef with garlic and onions a a little bit of the aubergine middle some stock helps too but it needs to be slightly dry .. then stuff them back into skins sprinkle with semolina when cold and put them in the oven hmmmm lovely
    Egg plants are really tasty - covered in cream then licked clean is the best way!
    Eggplant Parmesan





    Ingredients





    (2 servings)





    1 lg Eggplant ;sliced short side


    1 pk Shredded Mozzerella Cheese


    Parmesian Cheese ;(optional)


    1 Jar Tomato Sauce (Ragu Today's Recipe Mushroom I use)


    Oil ;enough for frying slices


    Flavored Bread Crumbs ; enough to cover all egg- plant slices








    Instructions





    You are going to cut, bread and fry the eggplant first.


    Peel the dark skin off the eggplant. Slice into medium slices slices (about 1/2 in thick) on the smaller side. Pour Flavored Bread crumbs into a plate or into a dish for coating the eggplant patties. . Beat 3 eggs for dipping into eggplant. Heat up oil in a large pan, enough to fry the eggplant. Dip eggplant into egg and coat it with egg thoroughly. Then coat it with bread crumbs. Put them on to a plate when finished till you have enough to fry in your frying pan. Place the eggplant in the frying pan if you think it is hot enough to fry properly. Keep it frying till both sides are brown. Make sure you flip eggplant over so all sides will brown. When finished frying a batch place fried patties onto a plate covered with a paper towel to absorb the oil. Pre heat the oven to 350~.


    After all the frying is done. Coat a pan with some oil (about a 9in square by 1 1/2 in deep disposable aluminum pan). Pour a little bit tomato sauce on the bottom of the pan. Place a layer of the eggplant patties on top. Cover that with sauce and a little bit of mozzerella cheese. Place another layer on top of that, repeat. When done put sauce and a lot of cheese at the very top add parmesian cheese to the top if desired or available.


    Cover the top of pan with foil. Place in the oven for 45 minutes. Stick fork in middle to see if it is hot all the way through. If not hot enough cook another 10 minutes. Leave it cooking with the foil off the top for the last 10 minutes of the cooking.


    Let it settle before serving for about 5 minutes. This taste good or better reheated. Can be reheated in Microwaveable dish.
    I made a variation on cole-slaw using sauteed chopped cabbage and eggplant. To counteract the somewhat strongly flavored vegetables, I made the dressing slightly sweet by mixing mayonnaise with currant-flavored cream cheese (and a little vinegar).





    It went over pretty well!
    Over here , we call it the eggplant salad. Let's do the sauce first. 1. put garlic and pepper chili into ';stone'; bowl where you can squash up everything. 2. add fish sauce, lime juice and a little brown sugar paste. 3. mix everything up. 4. with hot boiling water, after peeling some skin off the eggplant, boil it up until it's soft. 5.Take it out and place it on a plate. 6. pour the sauce over and voila! Bon appetite!

    Great eggplant recipe...one that you've made please.?

    I bought two beautiful eggplants yesterday. I was planning to make eggplant parmesean. But, this morning I'm wondering what else can I do. DH won't eat plain, fried eggplant.Great eggplant recipe...one that you've made please.?
    Eggplant Creole





    1 large eggplant


    2 tablespoons flour


    2 tablespoons butter


    1 (15 ounce) can tomato sauce


    1 can water


    1 clove garlic


    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.Great eggplant recipe...one that you've made please.?
    @

    What is an easy eggplant recipe?

    something that only requires like 3-4 ingredients and only involves chopping the thing up and baking it?What is an easy eggplant recipe?
    glad you asked, birdy! I make this quite frequently. I wash the eggplant and then slice it into round sections not too thick not too thin. then I add my favorite cheese on top, and add alittle catsup, and bake till done. It is sooo good. easy and nutritious.What is an easy eggplant recipe?
    Easiest Eggplant Recipe





    1 medium eggplant, sliced into 1/2-inch rounds


    4 tbsps mayonnaise


    1/2 cup bread crumbs


    1 tsp dried thyme


    1 tsp dried basil


    1 tsp dried oregano


    1 tsp black pepper


    1 tsp dried sweet red peppers





    Preheat the oven to 350 degrees F.


    Line a baking sheet with aluminum foil.





    Place the bread crumbs in a shallow dish.


    Mix in thyme, basil, oregano, black pepper,


    and dried sweet red peppers.





    Using a pastry brush, coat each eggplant slice with mayonnaise on both sides, then press into the crumb mixture to coat on both sides.





    Place coated eggplant slices on baking sheet.





    Bake for 20 minutes until golden brown, then flip slices over and bake another 10-15 minutes to brown the other side.
    I love fried eggplant - sliced thin, seasoned, dipped in egg wash and bread crumbs, and fried in olive oil





    OR





    After frying it, layer in baking dish, cover with marinara sauce, Italian spices, and parmesan/mozarella. Bake until heated through.





    OR





    Eggplant Caponata





    peel and dice eggplant





    Simmer in olive oil until tender with lots of minced garlic, chopped celery, chopped green and ripe olives, maybe some mushrooms, a little tomato paste





    This is a good relish on bruschetta, chunks of bread, or crackers.
    12 6-by-2 inch eggplants


    1/2 c. vegetable oil (approximately)


    2 tbsp. butter


    1 lg. onion, finely chopped


    1/2 lb. lean ground lamb


    1 med. tomato, peeled, seeded and finely chopped


    1 sm. green pepper, seeded, deribbed, and finely chopped


    2 tbsp. finely chopped parsley


    Salt and freshly ground black pepper to taste


    1 lg. clove garlic, finely chopped


    1 lg. tomato, peeled, seeded, and chopped


    1/2 c. water or broth


    1 tbsp. freshly squeezed and strained lemon juice





    Remove the stems and hulls from the eggplants and discard. Peel each eggplant lengthwise in 1/2-inch strips, leaving 1/2-inch strips of skin between, making a striped design.





    In a heavy skillet heat the oil over moderate heat. Add the eggplants and saute until soft on all sides, adding more oil if necessary. Arrange in a single layer in a shallow flameproof or ovenproof pan.





    Add the butter to the skillet and heat. Add the onion and saute until soft but not browned, stirring frequently. Add the lamb and cook until lightly browned, breaking it up with the back of a spoon or fork. Stir in the tomato and green pepper and cook 5 minutes. Add the parsley, salt and pepper, and garlic, mix well, and remove from the heat.





    Transfer each eggplant to a plate, leaving the oil in the pan. Slit lengthwise to within 1 inch of both ends on one side only. Stuff the pocket with several spoonfuls of the meat mixture. Return the eggplants to the pan, arranging them next to one another, slashed sides up. Place the tomato over the eggplants, sprinkle with additional salt and pepper, and pour in the water. Cover and simmer gently 40 minutes or bake in a preheated 350 F. oven 40 minutes. Add the lemon juice and cook 10 minutes or until the eggplants are tender.
    it does not have four ingredients although it seems very easy to make. just cross out the cheddar cheese (unless you have some). http://recipes.wikia.com/wiki/EGGPLANT_A鈥?/a>
    I like to peel them, slice into thickish ';french fries';, dip that into egg wash, then roll in seasoned Italian bread crumbs. Deep fry. The moment you draint hem on paper towels, sprinkle w/ grated parmesan. Enjoy!
    thecopycatrecipes.com. It has recipes from Olive Garden. Maybe you could find an easy recipe in there
    I no longer home-make it since I found M.A.'s frozen premade eggplant in the freezer section at the supermarket. It is delicious!!!
    I like to stir fry it slice it into french fry sized chunks.


    First I will put olive oil and garlic in a pan. then add onion , add the eggplant and some red and green peppers. Add some italian spice to that if you'd like. Some salt and pepper. Let it all fry till the eggplant is soft and almost see through. It is soooo good over angel hair pasta.

    Anyone know the recipe for eggplant from yam cha?

    and not stuffed eggplant, just chopped up and served in a clear/yellow sauce?





    Thanks :)Anyone know the recipe for eggplant from yam cha?
    Eggplant Curry





    Ingredients:


    2 tablespoons pure olive oil


    1 medium tomato, chopped


    1 garlic clove, minced


    1 teaspoon minced fresh ginger


    1 tablespoon Curry Paste


    1 1/2 pounds eggplant, cut into 1-inch dice


    2 cups vegetable or chicken stock or canned low-sodium broth


    Salt and freshly ground pepper





    Prep:


    Heat the oil in a large saucepan. Add the tomato, garlic and ginger and cook over moderate heat, stirring, for 3 minutes. Add the curry and cook, stirring, until fragrant, about 2 minutes. Stir in the eggplant. Add the stock and bring to a boil. Add a pinch each of salt and pepper, cover and simmer over low heat, stirring occasionally, until the eggplant is tender, about 8 minutes.


    Using a slotted spoon, transfer the eggplant to a bowl. Boil the cooking liquid over high heat until reduced to 1/2 cup, about 3 minutes. Return the eggplant to the pan and reheat it. Season with salt and pepper and serve.

    Anyone have a recipe that contain eggplant/artichoke in it and maybe some cheese?

    I need a recipe that contains eggplant/artichoke something not to fancy,I'm just a good ole country girl wanting something different.Anyone have a recipe that contain eggplant/artichoke in it and maybe some cheese?
    Eggplant-Artichoke Parmesan Casserole





    1 medium-sized eggplant


    1 tablespoon mayonnaise or oil


    1/4 cup bread crumbs


    1 (6 ounce) jar artichoke hearts, well drained and cut into bite-sized pieces


    1 tablespoon lemon juice


    8 ounce can tomato sauce with tomato bits


    1/2 teaspoon pepper


    1 teaspoon paprika


    1 teaspoon basil


    1/2 teaspoon garlic powder


    8 ounces shredded part-skim mozzarella cheese


    1/4 cup freshly grated parmesan cheese





    Cut eggplant into 1/4-inch thick crosswise slices and arrange in 1 layer on 2 lightly oiled or nonstick-sprayed cookie sheets. Spread each eggplant slice very lightly with the 1 tablespoon mayonnaise or oil and bread crumbs. Bake at 475潞 for 15 minutes. Remove from oven and reduce oven temperature to 375潞.





    In a medium skillet, heat artichoke hearts and sprinkle with lemon juice. Add tomato sauce and seasonings.





    In a lightly oiled or nonstick-sprayed baking dish, layer eggplant, artichoke mixture and mozzarella cheese. Make a second layer and top with parmesan cheese.





    Bake at 375潞 for 15 to 20 minutes or until cheese is bubbly.





    Yield: 4 servingsAnyone have a recipe that contain eggplant/artichoke in it and maybe some cheese?
    nope sorry

    Great eggplant recipe...one that you've made please.?

    I bought two beautiful eggplants yesterday. I was planning to make eggplant parmesean. But, this morning I'm wondering what else can I do. DH won't eat plain, fried eggplant.Great eggplant recipe...one that you've made please.?
    I love this one...my mother in law used to make it all the time and we would just eat them as she fried them. also have used them for eggplant parm but they are great alone or on a sandwich or simply as a side. She never measured anything and I just learned from her by watching but it's really really easy.





    Make a batter with all purpose flour, beer, salt and pepper, parsley,some garlic powder and A LOT I use a cup or two, of parmesan and or romano cheese. You want the batter to be ';fairly'; thick. Peel the eggplant, slice (we slice them very very thin but that is preference I suppose). Press them between paper towels to absorb moisture. Dip in the batter and fry in olive oil turning only once. Drain on paper and sprikle with some salt and eat them as they come out of the pan. ha ha ha. I know I do. : )Great eggplant recipe...one that you've made please.?
    Glad you enjoyed it! I must say...since I sent this recipe I have been craving it. Too bad I don't have the ingredients. Report Abuse

    it's been awhile but ratatouille was very good , also eggplant parmesean is very good .
    LOUISIANA EGGPLANT CASSEROLE


    1 eggplant, peeled and diced


    1 onion, chopped fine


    1/2 green bell pepper, seeded and chopped


    1/2 lb ground beef


    3 tablespoons bacon drippings


    1 cup tomato puree


    2 cups soft breadcrumbs


    3/4 cup grated cheese


    1 1/2 teaspoons salt


    1/8 teaspoon pepper


    1 teaspoon sugar


    Butter a casserole dish and preheat oven to 350掳F.


    Cover eggplant with boiling salted water; let stand for five minutes; drain well. Brown onion, bell pepper and meat in bacon drippings until onion is translucent, about five minutes.


    Add tomato puree and heat thoroughly. Add drained eggplant and remaining ingredients. Place in prepared casserole, cover and bake for 1/2 hour; remove cover, increase temperature to 400F and bake for an additional 15 minutes until golden brown on top.





    nfd
    Eggplant lasagne is a great meal.





    Skin and slice eggplant thin less that 1/2 in. pan fry in olive oil and garlic till tender. set eggplant aside. Cook ground beef or turkey or veal in same pan. drain and add three roma tomatos cubes. redue liquor add tomato plaste.





    use eggplant as lasagne noodles with sauce and mozz. cheese. very healthy when using turkey
    i just usually put the eggplants on the stove till browned..slice b4 cooking of course...make this mayo sauce....use 3 tablespoons mayonaisse..mix in some soy sauce until it a little watery and creamy..add to taste...chop up 3 cloves garlic..throw garlic in and stir...just serve on hot eggplant!! delicious and sooo simple!





    these eggplant fries r also awesome!!





    2 medium eggplants, peeled and sliced into 3/4-inch sticks, 4-inches long


    Salt


    1 cup milk


    2 eggs


    3/4 cup flour


    3/4 cup self-rising cornmeal


    3 teaspoons Hidden Valley庐 Original Ranch庐 Salad Dressing %26amp; Seasoning Mix





    DIRECTIONS


    Salt both sides of eggplant and place on paper towels to drain for 30 minutes. Rinse and pat dry.


    In a medium bowl, mix milk and eggs until well blended. Combine flour, cornmeal, seasoning and 1/2 teaspoon salt in wide shallow bowl.


    Heat oil in frying pan on high heat.


    Dip eggplant sticks into egg mixture and then cornmeal mix. Place in oil, flipping regularly and fry 3 minutes, or until golden brown.


    Drain on paper towels. Serve immediately.


    1 medium eggplant, sliced into 1/4 inch rounds


    2 large tomatoes, sliced


    1 (11 ounce) log goat cheese or mozzarella cheese


    4 tablespoons olive oil


    2 tablespoons balsamic vinegar


    salt and pepper to taste





    DIRECTIONS


    Preheat grill for medium heat.


    In a large bowl, coat eggplant with olive oil and balsamic vinegar. Season with salt and pepper.


    Arrange half of the eggplant slices on a tray. Place a slice of tomato and a slice of goat cheese on each slice of eggplant. Sprinkle a little salt and pepper on the tomatoes and cheese. Top with remaining slices of eggplant, and secure each bundle with a toothpick.


    Lightly oil the grill grate. Remove toothpicks, and arrange bundles on grate. Cook about 7 to 8 minutes, then carefully flip. Continue cooking for 6 to 7 minutes.


    Notes
    cut and roast with big chunks of fresh tomatos, garlic cloves, zuchinni, squash, and red onions, all drizzled with olive oil and balsamic vinagrette.


    drizzle with oil and grill right on the stove.


    use course salt and freshly ground pepper for both.





    Eggplant Bake


    INGREDIENTS





    * 1 tablespoon olive oil


    * 2 eggs, lightly beaten


    * 1 cup Italian seasoned dry bread crumbs


    * 1 eggplant, sliced into 1/2 inch rounds


    * salt to taste


    * 1 medium onion, sliced


    * 2 tomatoes, sliced


    * 1 cup grated Parmesan cheese


    * 1 cup crumbled feta cheese


    * 4 slices Muenster cheese, torn into strips





    DIRECTIONS





    1. Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13 inch baking dish with cooking spray.


    2. Heat the oil in a skillet over medium heat. Place eggs and bread crumbs in 2 separate bowls. Dip eggplant slices in eggs, then in bread crumbs to coat. Fry coated eggplant slices in the skillet until golden brown. Season with salt, and drain on paper towels.


    3. In the prepared baking dish, layer eggplant, onion, tomatoes, Parmesan cheese, and feta cheese. Top with strips of Muenster.


    4. Bake 30 minutes in the preheated oven, until cheese is melted and bubbly.





    Eggplant Delight


    INGREDIENTS





    * 3 tablespoons vegetable oil


    * 1 medium eggplant, sliced into 1/2 inch rounds


    * 1 medium onion, sliced into rings


    * 1/2 cup shredded Cheddar cheese


    * salt and pepper to taste





    DIRECTIONS





    1. Heat oil in a large skillet over medium-high heat. Add onion, and saute until browned. Remove the onion to a bowl, and place eggplant slices in the hot skillet. Fry on both sides until browned and tender. Season with salt and pepper. When the eggplant is tender, top slices with onion, and then cover with cheese. Allow cheese to melt for a few minutes before placing on plates and serving.





    Eggplant with Almonds


    INGREDIENTS





    * 2 large eggplants, cut into cubes


    * salt


    * 1/4 cup olive oil


    * 1 large onion, minced


    * 2 cloves garlic, minced


    * 1 cup whole almonds, skin removed


    * 2 cups cherry tomatoes, halved and seeded


    * 4 mint leaves, sliced


    * 2 tablespoons white wine


    * 2 tablespoons white sugar


    * 1 pinch salt


    * 1/2 teaspoon chili powder


    * 1/2 cup chopped fresh parsley








    DIRECTIONS





    1. Place the eggplant in a colander and sprinkle with salt. Set the colander in the sink to drain off liquid, about 20 minutes. Pat the cubes with paper towel to remove excess salt.


    2. Heat the olive oil in a large skillet over medium-high heat. Cook the onion in the oil until translucent. Add the garlic; cook and stir another 2 minutes. Stir in the eggplant and almonds, cooking and stirring until the eggplant is tender, but not mushy, about 20 minutes.


    3. When the eggplant is cooked through, mix in the tomatoes, mint, white wine, sugar, salt, and chili powder. Cook mixture for 10 minutes, stirring occasionally; remove from heat and garnish with parsley.
    I love chicken and eggplant. It's like parmesian. make your eggplant parmesian and top with breaded and fried chicken breasts. Then top with more ricotta and then mozzarella cheese. Bake. It's really good.
    I rarely cook by a recipe unless I am baking. But there are a lot of recipes out there. Eggplant rollatini.





    Cut the eggplant lengthwise about 1/4'; thick and season both sides with salt and pepper. Lay it on some papertowel. While some of the bitter juices are running out make your cheese mixture. I use 1 small container of ricotta, about 1/2 c. parm cheese, 1 egg, and about 1 tbsp. each salt, pepper and oregano. Then broil your eggplant about 5 minutes per side. Let it cool enough for you to handle. Spoon about 2 tbsp. of the cheese mixture about 1'; from the wider end of the eggplant and roll. In a baking dish spread out some tomato sauce, put the rollatini seam side down and top with some more sauce. Bake at 350 for about 1/2 hour. If you want more cheese you can uncover and top with parm or mozz cheese and rebake.
    Video on how to fry:


    http://video.about.com/vegetarian/Eggpla鈥?/a>





    Video on how to broil:


    http://video.about.com/vegetarian/Broil-鈥?/a>





    Video on how to bake eggplant parmesan:


    http://video.about.com/vegetarian/Eggpla鈥?/a>





    Video - Eggplant Cutlets, Eggplant Burgers:


    http://www.ifood.tv/video/dominex_eggpla鈥?/a>
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  • Help - Looking For A Unique Eggplant Recipe??

    I am looking for a unique eggplant recipe. Please do not provide me with a link to a website -- been there, done that. I am seeking a family favorite recipe that will make me go WOW. Show me what you have in your recipe collection.Help - Looking For A Unique Eggplant Recipe??
    Roast a whole eggplant (actually the white ones are eggplants and the purple ones are aubergenes). After its all soft, cut it open and scoop out the seeds. Scoop the rest-not the skin tho-into a bowl with roasted minced garlic and carmelized diced onions, and sauteed sun dried tomatos...diced or julienned.





    Mix it all together and serve on crustini, endive leaves, zucchini rounds, or just crackers. Add some spices, whatever you like, except salt...I never cook with it and no one ever misses it cuz its not as important as the chefs on tv want you to believe.





    Its really yummy!





    Another idea...stuffed roasted eggplant! Use a small fat one for this recipe. Roast whole until just softened, then cut the top off just enough to hollow out the seeds.





    Stuff with veggies, rice, meat, bread stuffing...or all of the above! Place back in the baking dish using wadded up foil to keep it upright, or a ramekin...and bake till soft. MMMMMMMM!Help - Looking For A Unique Eggplant Recipe??
    Well, no guarantee you'll like it, but here's my favourite eggplant recipe:





    ~ Large eggplant


    ~ 6 eggs, beaten together in a large dish


    ~ Breadcrumbs mixed with a generous amount of spices and herbs (I like salt, a little fresh ground black pepper, and some dried herbs ~ lemon myrtle, parsley and a little basil is good)


    ~ Olive oil, or whichever oil you prefer. I like the flavour of olive but any other vegetable oil is fine, too.





    Put olive oil into a heavy fry pan and heat. The oil should be deep enough for the slices of eggplant to sit in halfway.





    Wash the eggplant and slice thinly.





    Dip the thin slices into the egg on both sides, then into the breadcrumbs until you have a generous coating. It can take a minute to get this just right, so don't worry if the first few are a bit ordinary looking.





    Place the coated slices in the hot oil and fry either side until golden brown.





    Between the first slices and the next the breadcrumbs may begin burning, you will need to keep the oil clean, or the slices will burn before they cook through. Fry the slices slowly, the eggplant inside sould be soft but firm, still tasty but cooked right through.





    I wipe out the pan after two or three batches, to prevent the burnt breadcrumbs making the oil dirty and 'burnt' tasting.





    Also, you need to keep the oil up, as they do tend to suck up a lot of oil.





    Put the cooked slices on a paper towel to cool, do NOT refrigerate before serving. They should be kept in a cool-ish place for up to four hours before serving. If you must refrigerate them, put grease proof paper between each slice, or they will stick and spoil the appearance.





    This is a recipe that takes a while to cook, but it is so worth it ... the eggplant slices are absolutely scrumptious cold, but can be served hot if you have a big enough fry pan.





    The only thing against deep frying is to get the timing right of cooking the eggplant and golden browning the outside, slow cooking seems to really bring out the flavours.





    I like to serve them with a tomato and balsamic vinegar salad.





    OK, simple, but yummy :-)





    Cheers :-)





    They will
    Here's a family favorite:





    Caponata





    Ingredients:


    1 large eggplant


    box of grape tomatoes


    small can tomato sauce


    1 large sweet onion


    3-4 cloves whole garlic


    olive oil


    jar of capers


    jar of pitted green olives


    dash of wine vinegar





    Cut a large eggplant into small cubes - sprinkle with salt, and drain for about a hour on paper towels. Pour enough oil into a large pot to cover bottom. Heat up.


    Saute the eggplant in small batches in the oil, and drain each batch on paper towels.


    Chop the onion and put in the leftover oil (add more if necessary) with the tomatoes (they will burst as they cook) and the whole garlic. Cook over medium heat. When the onion is soft, put the eggplant back in, and add the tomato sauce. Cook until the eggplant is soft, but not mushy. Add a dash of wine vinegar, the capers, and the olives. Remove from heat. When cool, put in refrigerator.


    Can be served cold or at room temperature. Great as an appetizer all by itself, in a salad, or spread on crackers or bread.





    P.S. Don't tell my mom I gave you this recipe - it's a family secret :-)
    When I was a child,this was the ONLY way I would eat eggplant. Now I love it in a variety of ways, but still make this one often. EASY, too!





    Slice eggplant in 1/2 inch slices. Coat with mayonaisse and press into a plate of bread crumbs, coating both sides. place on baking sheet sprayed with cooking spray and bake at 350 for 35 minutes. Thats it. Yummy.





    To ';wow'; it-use italian seasoned bread crumbs. take the baked slices, layer in a shallow baking dish with tomato sauce and mozzarella cheese, fresh basil if you have it, parmesan, and bake for 30 minutes. Dinner.

    What is the recipe for eggplant curd in rune factory?

    i got a lot of recipe book but i dont know how to read them.What is the recipe for eggplant curd in rune factory?
    Eggplant Curd





    Comments:


    Restores 5 HP and 9 RP


    DEX +2, VIT +5


    Earth, Fire, Water, Wind DEF +5


    Power Attack, Topple DEF +15%





    Ingredients:


    Eggplant





    Craft Skill: 8 Sell Price: 340 G Minutes: 30

    Recipe for eggplant parmagiana without frying?

    Have a good, EASY recipe that doesn't require frying the eggplant first, but still tastes great?Recipe for eggplant parmagiana without frying?
    Peel eggplant and slice into 3/4 inch thick slices. Coat with olive oil, crushed garlic, salt and pepper and place on a cookie sheet and bake at 300 degrees for about 20 to 25 minutes until eggplant are soft and tender. Crack 4 eggs in a shallow but wide dish, like a pie plate, and stir until mixed. Place seasoned breadcrumbs in another similar dish. Coat each piece in breadcrumbs, eggs and breadcrumbs again and place on a cooling rack or any kind of rack that will keep the eggplant from touching a cookie sheet underneath. Bake in a 400 degree oven until crisp, about 15 minutes. When they are crisp, take out of the oven and top each piece with a couple tablespoons of sauce and top the with mozzarella cheese. Work very fast so the sauce does not make the crispy eggplant soggy. Bake in the same 400 degree oven until cheese melts. Serve on top of a couple more spoons of sauce. I do it this way all the time and it is 100 times better than those thick dishes of eggplant people usually make.Recipe for eggplant parmagiana without frying?
    If you want breading on the eggplant, then bake the eggplant slices after coating them in egg then breadcrumbs. If not, then just use raw slices of eggplant.
    Baked Eggplant





    Low carb, meatless, and delicious.





    1 eggplant, 1 1/2 to 2 lbs.


    4-5 Tbs. butter at room temperature


    Salt and pepper to taste


    Chopped parsley to garnish


    4 Tbs. Vella Grated Dry Monterey Jack Cheese





    Preheat oven to 400 degrees.





    Peel the eggplant and trim off the ends. Cut the eggplant into 6-8 slices, each about 1/2 inch thick.





    Blend the butter and Grated Dry Jack Cheese, and spread o both sides of each eggplant slice. sprinkle with salt and pepper





    Place slices in a single layer on a baking sheet and bake 15-20 minutes until the eggplant is tender throughout.





    Sprinkle with chopped parsley and serve.
    you can use a standard eggplant parmesan, but instead of frying it, bake it at about 350 degrees with a bit of olive oil. that's what i do for another recipe i use calling for ';frying'; the eggplant. it works well and isn't nearly as greasy.
    Easy Eggplant Dish serves 6





    INGREDIENTS





    1 eggplant, diced


    1 yellow squash, peeled and diced


    1 cup chopped onions


    1 cup dry bread crumbs


    1 tablespoon butter


    1/8 cup canned sliced green chiles


    1/3 cup crushed buttery round crackers


    1/2 cup shredded mozzarella cheese





    DIRECTIONS





    Preheat oven to 350 degrees F (175 degrees C).


    Bring a large pot of salted water to a boil. Add eggplant and squash and cook until tender but still firm, about 10 minutes. Drain and cool.


    In a 2 quart casserole dish combine eggplant, squash, onions, bread crumbs, butter and chiles. Sprinkle crushed crackers and cheese over the top.


    Bake in preheated oven for 30 minutes.

    I need a recipe for eggplant dressing can anyone help me out?

    I've never heard of this, but here is a recipe from Cooks.com. I hope it's what you need.





    EGGPLANT DRESSING





    1 eggplant, chopped %26amp; cooked in salted water, save liquid if rice makes dressing too dry


    Cooked rice, dry


    1 lb. or more ground beef


    1/4 lb. or more ground pork or pork sausage





    1 c. celery


    1 c. onion


    1/2 c. green onion


    1/2 c. bell pepper


    Garlic, salt, pepper %26amp; red pepper





    Cook until done. Add eggplant and cook a few minutes more. Add as much rice as you like. May bake in oven a few minutes or cook on top of stove in heavy skillet.I need a recipe for eggplant dressing can anyone help me out?
    EGGPLANT DRESSING:





    Ingredients


    1 lb ground beef


    1 large eggplant, peeled and cubed


    1 (14 ounce) can diced tomato


    1 medium onion, chopped (I use sweet onion)


    1 cup cooked rice








    Directions


    *Brown ground beef in skillet until done. Drain fat from ground beef.


    *Combine all remaining ingredients except rice, to the ground beef mixture and cook on medium heat for 20 minutes or until well done, stirring at intervals so mixture doesn't stick.


    *Add cooked rice and simmer on low heat for about 10 minutes before serving.





    **************************************鈥?br>

    EGGPLANT WITH MISO GINGER DRESSING:





    Ingredients


    1/3 cup rice vinegar


    1 tablespoon miso


    1 tablespoon fresh basil, chopped


    2 teaspoons fresh ginger, minced


    1 large garlic clove, minced


    1/4 teaspoon dry crushed red pepper


    1/3 cup vegetable oil


    2 large Japanese eggplant, cut lengthwise into 6 slices


    1 tablespoon olive oil


    8 cups mixed baby greens


    salt and pepper








    Directions


    *Preheat broiler or barbecue (medium-high heat).


    *Whisk rice vinegar, miso paste, basil, ginger, garlic, red pepper together. Gradually add in vegetable oil. Season with salt and pepper and set aside.


    *Brush eggplant with olive oil and season with salt and pepper. Grill or broil until golden and just tender, about 3 minutes per side.


    *Toss the greens with just enough dressing to coat. Divide among 4 plates, top with eggplant and drizzle remaining dressing.I need a recipe for eggplant dressing can anyone help me out?
    Eggplant Dressing


    http://www.cajuncookingrecipes.com/recip鈥?/a>


    Ingredients





    1 pound good ground chuck


    1/2 tsp. cayenne


    1 large purple eggplant, peeled and cubed


    1 tsp. garlic powder


    1 small chopped onion


    2 cups cooked rice


    1 chopped bell pepper


    1 egg


    1/2 stick butter


    1 cup bread crumbs


    1/2 cup water


    1 tsp. salt


    1 tsp. pepper





    Ingredients: (6 servings) http://www.cdkitchen.com/recipes/recs/53鈥?/a>


    2 large eggplants


    1 med. onion, chopped


    1/2 cup bell pepper, chopped


    1/2 cup celery, chopped


    1 cup grated cheese (I use more)


    2 cups cornbread, crumbled


    3 eggs, beaten


    1 small jar diced pimento


    1/4 cup butter, melted


    1 teaspoon sage


    Directions:





    Peel eggplant, cut into 1/2 inch slices. Cook in boiling, salted water for 20 minutes. Drain well and mash.





    Preheat Oven to 350 Degrees F.





    Saute onion, bell pepper and celery in butter and combine with eggplant. Add half of the cheese, the eggs, salt, pepper, sage, pimento and cornbread. Put in a greased 1-1/2 qt. casserole and top with remaining cheese. Bake 30 min. at 350F


    This recipe from CDKitchen for Wyatt`s Cafeteria Eggplant Dressing serves/makes 6

    What is a good Eggplant Parmesan recipe?

    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





    --------------------------------------鈥?br>




    DIRECTIONS:


    Preheat oven to 350 degrees F (175 degrees C).


    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.


    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.


    Bake in preheated oven for 35 minutes, or until golden brown.What is a good Eggplant Parmesan recipe?
    Eggplant Parmesan: Parmigiana di Melanzane





    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.What is a good Eggplant Parmesan recipe?
    go to foodnetwork.com
    Try either foodnetwork.com or allrecipes.com you should find some good ones there.
    go to allrecipes.com
    i use ALLRECIPES.com, they have ratings and i use that site for everything new i make. lots of resources too.

    I need a good eggplant parmasian recipe?

    I used to think I didn't like Eggplant but this past weekend, I tried my friend's eggplant parmesian dish at a local restaurant and I LOVED it. Can anyone pass on a good recipe? I don't like when the eggplant is spongy... the dish I tasted was tender.I need a good eggplant parmasian recipe?
    http://allrecipes.com/Recipe/Eggplant-Pa鈥?/a>





    or





    http://allrecipes.com/Recipe/Eggplant-Pa鈥?/a>





    I'd go with the first, personally.I need a good eggplant parmasian recipe?
    Eggplant can be bitter and soggy, so try this trick when preparing it:





    Peel (if desired) and slice eggplant into 1/2 inch slices


    Sprinkle with salt on both sides


    Place between paper towels and press with heavy plates to remove some of the water


    Replace paper towels and repeat the pressing


    Use any of the above recipes to bread and fry the slices


    Enjoy
    Tyler Florence-8 servings





    Ingredients


    Spicy Tomato Sauce:





    * 1/3 cup extra-virgin olive oil


    * 3 garlic cloves, minced


    * 1 cup black olives, pitted and roughly chopped


    * 1 teaspoon hot red pepper flakes


    * 3 tablespoons capers, drained


    * 2 (28-ounce) cans tomatoes (recommended: San Marzano), crushed by hand


    * 1/4 cup fresh basil leaves, hand torn


    * Kosher salt and freshly ground black pepper


    * 4 cups dried bread crumbs


    * 1 tablespoon garlic powder


    * 1 tablespoon dried oregano


    * Salt and freshly ground black pepper


    * 5 eggs


    * 1 cup all-purpose flour


    * Extra-virgin olive oil


    * 4 pounds medium eggplants, trimmed and cut lengthwise into 1/2-inch-thick slices


    * 2 pounds whole milk ricotta cheese


    * 1/2 cup chopped fresh basil leaves


    * 1 1/4 cups freshly grated Parmigiano-Romano


    * 2 pounds shredded mozzarella cheese





    Directions





    First make the sauce: Put a large saucepan over medium heat and add the olive oil. Add the garlic and cook 1 minute. Add the olives, red pepper flakes, and capers, and let that cook for 2 minutes, stirring often. Toss in the tomatoes with their juices and bring to a low simmer. Stir in the basil and season with salt and pepper. Simmer for 10 minutes. Remove from the heat and set aside.





    Combine the bread crumbs, garlic powder, and oregano in a shallow bowl; season generously with salt and pepper and mix well. Crack 3 of the eggs into another shallow bowl; season with salt and pepper and beat with a fork to mix. Put the flour in another shallow bowl and season with salt and pepper. Arrange the eggplant, flour, beaten eggs, and bread crumbs on a work surface near the stove.





    Heat about 1/4-inch olive oil in a large skillet over medium heat. When the oil is hot, dredge several eggplant slices first in the flour, then dip them in the egg, and finally coat them in the bread crumbs. Put as many eggplant in the skillet as will fit comfortably in a single layer and cook until tender and well browned on both sides. Drain on paper towels. Cook all of the eggplant slices this way, adding more olive oil to the pan as needed.





    Stir together the ricotta and 1/2 cup of the Parmigiano cheese. Stir in the basil and remaining 2 eggs, and season with salt and pepper.





    Preheat the oven to 350 degrees F.





    To assemble the dish, first get yourself set up with a large, buttered baking dish. Have ready the eggplant, the ricotta mixture, the tomato sauce, the shredded mozzarella cheese and the remaining 3/4 cup grated Parmigiano. To start, spoon some of the tomato sauce over the bottom of the baking dish. Now add a layer of eggplant. Spread with half of the ricotta mixture. Spoon another layer of tomato sauce over and sprinkle with about one-third of the mozzarella. Repeat with a layer of eggplant, the rest of the ricotta, tomato sauce, and another third of the mozzarella. Finish with the rest of the eggplant, the rest of the tomato sauce, and the rest of the mozzarella. Sprinkle with the 3/4 cup Parmigiano.





    Put the dish in the oven and bake for about 1 hour, until golden and bubbling. Let stand for about 20 minutes before cutting.
    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.
  • numbering
  • Looking for a low calorie but high on taste eggplant parmesan recipe?

    If you want flavorful, you need to use a recipe like soapqueens. The first one does not call for it. The second recipe calls for a dozen eggs? Wow, that's a lot of eggs, maybe three for a typical recipe. In the breading combine 1 cup SEASONED bread crumbs, 1/2 tsp salt, 1/2 tsp pepper and 1/2 cup parmesan cheese. To prepare it healthier, bake the pieces in the oven on a pan that's been sprayed with something like Pam's olive oil cooking spray. It's only the frying part that makes any parmigiana recipe fattening, by baking it you eliminate all the extra fat. Instead of the cheeses, just prepare her dish omitting that if you want true eggplant parmigiana. Layer in a dish, top with your sauce and sprinkle with parmesean cheese.Looking for a low calorie but high on taste eggplant parmesan recipe?
    Eggplant Parmesan


    INGREDIENTS:


    2 egg whites


    2 1/2 lbs eggplant, peeled and cut crosswise into 1/4';-thick slices


    1/2 cup plain dried bread crumbs


    Olive oil spray


    1 cup tomatoes, chopped with their juice


    1/4 cup chopped fresh basil or 1 tsp dried


    1/2 tsp black pepper


    1 cup shredded part-skim mozzarella cheese (about 4 oz)


    1/4 cup grated Parmesan cheese


    4 cloves garlic


    1/2 cup onion, chopped


    PREPARATION:


    Preheat the oven to 400掳F. Line baking sheet with foil. Spray foil with nonstick cooking spray.





    In a shallow dish, beat the egg whites and 2 tbsp of water until foamy. Dip eggplant into egg whites, then into bread crumbs, pressing crumbs into eggplant.Looking for a low calorie but high on taste eggplant parmesan recipe?
    Eggplant:


    3 eggs


    2 tablespoons grated Parmesan


    1 tablespoon water


    1 teaspoon kosher salt


    1/2 teaspoon dried oregano


    1/8 teaspoon garlic powder


    2 medium eggplants


    Tomato Sauce:


    1 tablespoon olive oil


    2 tablespoons diced red onion


    2 cloves garlic, chopped


    1 (14-ounce) can no-sugar-added diced tomatoes


    1 (8-ounce) can no-sugar-added tomato sauce


    1/2 teaspoon dried basil


    1/4 teaspoon garlic powder


    1/2 teaspoon dried oregano


    1/8 teaspoon kosher salt


    1/8 teaspoon freshly ground black pepper





    Cheese Filling:


    15 ounces whole-milk ricotta cheese


    8 ounces shredded mozzarella cheese


    1/2 cup grated Parmesan


    1/4 cup diced roasted red peppers


    1 tablespoon chopped flat-leaf parsley


    1 tablespoon chopped fresh oregano leaves


    1 clove garlic, minced


    1/4 teaspoon black pepper


    1 large egg





    Topping:


    4 ounces shredded mozzarella cheese


    1 tablespoon olive oil


    1/2 teaspoon dry oregano





    Garnish:


    Leaves from 1 bunch of basil, torn into pieces





    Equipment: 9 by 13-inch baking dish








    Preheat oven to 400 degrees F.


    Make the Eggplant: Whisk together the eggs, Parmesan, water, salt, oregano, and garlic powder in a bowl.





    Trim the ends off each eggplant and, using a peeler, peel off 2 large swaths of skin on 2 sides. Cut each eggplant lengthwise into 6 slices about 1/2-inch thick. (If you end up with more than 12 slices, just pick out the best ones.) Dip each slice into the egg mixture and transfer to a vegetable spray-coated baking sheet with sides. (If the baking sheet seems crowded, divide the slices among 2 baking sheets.) Pour any remaining egg mixture over the eggplant and bake until lightly browned, about 12 minutes. Let cool slightly before carefully loosening each slice from the pan with a flat spatula.





    Turn oven down to 350 degrees F.








    Meanwhile make the Tomato Sauce: Heat the oil in a saucepan over medium heat. Add the onion and garlic and cook, stirring, until soft and translucent. Add the remaining ingredients and cook, stirring, for 2 minutes more.


    Make the Cheese Filling: Mix all of the ingredients together in a bowl.





    To assemble the Rolatini: Place two tablespoons of cheese filling in the center of each eggplant slice and roll them up. Place the rolls in a single layer, seam side-down, in the baking dish, and pour the tomato sauce over the top. Cover the rolatini with the topping ingredients. Bake for 25 minutes until cheese starts to brown on top and filling starts to ooze out of the rolls. Remove and serve garnished with the basil.








    Nutrition Information


    Nutritional Analysis per serving Calories 367


    Fat 25 grams Saturated Fat 13 grams


    Carbohydrates 14.6 grams Fiber 4.1
    EGG PLANT PARMESAN





    2-3 egg plants


    1 doz. eggs


    1 lg. can tomato sauce


    1 (15 oz.) can tomato sauce


    1 sm. can tomato paste


    1 can grated Parmesan cheese (lg.)


    1 can Crisco oil


    1/2 lb. hamburger (for flavor)


    Dash of milk





    Saute hamburger in a large pot, drain some, but not all of the fat off. Add tomato sauce and paste, adding water to sauce from each can. Let come to a boil, then lower to simmer and continue cooking for 3-4 hours. Continue to add water to sauce as it evaporates. (Maintain levels).


    Remove skin from the egg plants, cut plants to 1/2 to 1 inch thick. Beat as many eggs as needed adding milk to get a dip consistency. Dip egg plant into the egg mixture then roll them in bread crumbs.





    Heat Crisco in large frying pan and fry egg plant until brown. Remove and place on paper towels to drain.





    In an oblong dish place enough sauce to cover the bottom. Place slices of egg plant on top of sauce. Sprinkle with Parmesan cheese. Continue to layer. End with sauce. Cover with cheese. Bake at 325 degrees for 30 minutes. Serves with salad.





    Yummy!!!!!!!!!!!!!!!
    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.