Eggplant Parmesan -
Ingredients:
* 1 large eggplant, about 1 1/2 pounds
* 2 eggs, beaten
* 1 1/2 cups fine, dry bread crumbs mixed with 1/2 teaspoon salt and 1/2 teaspoon ground black pepper
* olive oil
* 2 cans (8 ounces each) tomato sauce
* 1 teaspoon dried leaf basil
* 1/2 teaspoon dried leaf oregano, crumbled
* 16 ounces sliced mozzarella cheese
* 1/2 cup grated Parmesan cheese
Preparation:
1. Directions for Eggplant Parmesan
Wash eggplant and cut crosswise into 1/2-inch thick slices. Dip into beaten eggs then dredge with seasoned bread crumbs. Place slices on a plate and chill for 30 to 45 minutes. Heat about 1/8-inch of oil in a heavy skillet. Fry eggplant on both sides until golden brown and crispy. Drain well on paper towels. In a saucepan, heat tomato sauce, basil, and oregano. Spread 1/3 of the sauce in a greased 12x8x2-inch baking dish. Layer half of the eggplant, half of the mozzarella cheese slices, another 1/3 of the sauce, and half the Parmesan. Repeat layers. Bake at 350掳 for 30 minutes, or until hot and bubbly.
Eggplant Parmesan serves 6.ANy good recipes for eggplant parmesan?
INGREDIENTS
* 3 eggplant, peeled and thinly sliced
* 2 eggs, beaten
* 4 cups Italian seasoned bread crumbs
* 6 cups spaghetti sauce, divided
* 1 (16 ounce) package mozzarella cheese, shredded and divided
* 1/2 cup grated Parmesan cheese, divided
* 1/2 teaspoon dried basil
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DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C).
2. Dip eggplant slices in egg, then in bread crumbs. Place in a single layer on a baking sheet. Bake in preheated oven for 5 minutes on each side.
3. In a 9x13 inch baking dish spread spaghetti sauce to cover the bottom. Place a layer of eggplant slices in the sauce. Sprinkle with mozzarella and Parmesan cheeses. Repeat with remaining ingredients, ending with the cheeses. Sprinkle basil on top.
4. Bake in preheated oven for 35 minutes, or until golden brown.
ANy good recipes for eggplant parmesan?
I usually bread the thin slices of eggplant and fry before layering, but last time, I just grilled the slices with just a little olive oil, then layered with mozzarella cheese and marinara sauce, sprinkle with grated parmesan cheese and bake until cheese is melted and all is blended ( about 20 mins. @ 350, uncovered.
I like to cook but, eggplant parm takes so long and has so many steps? I only made it teice because it's so time consuming. Chicken parm is way easier if you can substitute that-and don't want to spend all day dipping those circles and frying them I say go with that. Just make sure you pound chicken thin so it stays crispy and all the flavors are equal. Power to you though if you go with the eggplant.
Thursday, December 24, 2009
I'm looking for the tastiest eggplant parmesan recipe?
I've come across various eggplant parmesan recipes but each one seemed to be a bit different than the other in terms of ingredients, so I'm confused. I would like to know the recipe of the tastiest eggplant parmesan.I'm looking for the tastiest eggplant parmesan recipe?
This is my go-to recipe for eggplant parm:
- 2 eggs, beaten with 1 Tbsp of water
- flour to dredge
- 1 cup of bread crumbs
- 1 cup of pecorino-romano cheese
- 1 Tbsp of garlic powder
- Eggplants sliced thin
Dredge the eggplant in flour, dip into egg mixture, then roll into a mixture of the breadcrumbs, cheese, and garlic powder. Allow them to sit on a cooking rack for 5 mintues so that the crust has a chance to congeal (at which point you could easily repeat for a thicker crust). I also tend to use Panko breadcrumbs, which are a jagged Japanese breadcrumb that makes for a nice crunchy crust.
For the sauce, I typically make a normal marinara--which is sauteed garlic in olive oil, followed by a sweat of mirepoix (celery, carrots, and onions thinly brunoised), then adding a can of crushed tomatoes, 1 tbsp of tomato paste, oregano, basil, salt, and pepper.
After you have the fried eggplants and the sauce, layer them in a baking dish with motz. cheese and bake until cheese is bubbly and slightly browned. Serve over your favorite pasta (I tend to like capellini).I'm looking for the tastiest eggplant parmesan recipe?
EGGPLANT PARMESAN
1 med. eggplant
1 tsp. salt
1 tbsp. butter
1 onion, chopped
1/3 c. chopped green pepper
1 1/2 lb. ground beef
1 (28 oz.) can tomatoes, undrained %26amp; coarsely chopped
1 (6 oz.) can tomato paste
1/2 tsp. dried oregano
1/2 tsp. dried basil
1/2 tsp. dried marjoram
1 tsp. salt
1/2 tsp. pepper
2 eggs, beaten
3/4 c. dry bread crumbs
1/2 c. butter, divided
2 c. shredded mozzarella cheese
3/4 c. grated Parmesan cheese
Green pepper rings
Fresh parsley sprigs
Peel eggplant. Cut into 1/4 inch slices. Sprinkle with 1 teaspoon salt; let stand 1 hour. Melt 1 tablespoon butter in a saucepan. Add onion, green pepper and ground beef. Cook over medium heat, stirring to crumble, until beef is browned. Drain. Add next 7 ingredients. Bring to a boil, reduce heat and simmer, uncovered, 30 minutes.
Dip eggplant slices in egg; coat with bread crumbs. Melt 1/4 cup butter in a heavy skillet. Arrange a single layer of eggplant slices in skillet and brown on both sides. Drain on paper towels; set aside. Repeat with remaining eggplant slices, adding more butter as needed.
Layer 1/3 of meat sauce, half of eggplant, 1 cup mozzarella cheese and 1/4 cup Parmesan cheese in a lightly greased 13 x 9 x 2 inch baking dish. Repeat layers. Add remaining meat sauce and top with remaining Parmesan cheese. Bake at 350 degrees for 30-35 minutes. Garnish with green pepper rings and parsley. Can be made ahead and put in refrigerator. Bake the next day.
Eggplant Parmigiana recipe
2 large eggplants
1 tablespoon oil
6 tablespoons bread crumbs
1/2 cup grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon garlic powder
1 large jar marinara sauce
8 slices mozzarella cheese
Peel eggplant and slice in 1/4-inch slices. Pour boiling water over slices and soak for 5 minutes. Drain. Pat dry. Heat skillet. Using 1 teaspoon of oil at a time, quickly brown eggplant slices. Mix crumbs, Parmesan cheese, salt, pepper and garlic powder. In large, shallow baking dish, arrange alternate layers of eggplant, crumbs, spice mixture and marinara sauce. Layer mozzarella cheese on each layer. Cover top with mozzarella cheese. Bake uncovered at 325 degrees F for 30 minutes.
Low fat Eggplant Parmesan
1 cup Italian-seasoned bread crumbs
1/2 cup egg substitute
1 medium eggplant, sliced into 6 (1/2-inch) rounds
1 tablespoon olive oil
1 small yellow onion, sliced
3 cloves garlic, crushed and then minced
1 teaspoon crushed red chili flakes
2 (15-ounce) cans crushed tomatoes
1 tablespoon tomato paste
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup chopped fresh basil leaves
1 cup shredded part-skim mozzarella
1/2 cup grated Parmesan
Preheat oven to 350 degrees F.
Place bread crumbs on a shallow plate. Pour egg substitute onto another shallow plate. Place a wire rack on top of a cookie sheet. Take a round of eggplant, dip it into the egg substitute until fully covered, and then drag through the bread crumbs until completely coated; transfer to a wire rack. Repeat for each round of eggplant and then bake in oven for 15 minutes.
While eggplant is baking, heat olive oil in a 5-quart nonstick saucepan over medium-high heat. Add onion and garlic and saute until soft, about 1 1/2 minutes. Add the chili flakes and stir to incorporate. Add the crushed tomatoes and tomato paste and stir to blend completely. Bring to a simmer and simmer for 5 minutes. Season with salt and pepper, stir in the basil, and remove from heat.
Remove eggplant from oven and leave oven at 350 degrees F. Line the bottom of a medium-sized casserole dish (about 13 by 11 inches) with the eggplant rounds. Pour the tomato sauce over the eggplant. Top with the cheeses. Bake for 30 minutes until cheese is soft and bubbly. Remove from oven and let stand for 5 minutes before serving.
Nutrition Information
Nutritional Analysis per serving Calories 245
Fat 10 grams Saturated Fat 4 grams
Carbohydrates 26 grams Fiber 5 grams
Enjoy
This is my go-to recipe for eggplant parm:
- 2 eggs, beaten with 1 Tbsp of water
- flour to dredge
- 1 cup of bread crumbs
- 1 cup of pecorino-romano cheese
- 1 Tbsp of garlic powder
- Eggplants sliced thin
Dredge the eggplant in flour, dip into egg mixture, then roll into a mixture of the breadcrumbs, cheese, and garlic powder. Allow them to sit on a cooking rack for 5 mintues so that the crust has a chance to congeal (at which point you could easily repeat for a thicker crust). I also tend to use Panko breadcrumbs, which are a jagged Japanese breadcrumb that makes for a nice crunchy crust.
For the sauce, I typically make a normal marinara--which is sauteed garlic in olive oil, followed by a sweat of mirepoix (celery, carrots, and onions thinly brunoised), then adding a can of crushed tomatoes, 1 tbsp of tomato paste, oregano, basil, salt, and pepper.
After you have the fried eggplants and the sauce, layer them in a baking dish with motz. cheese and bake until cheese is bubbly and slightly browned. Serve over your favorite pasta (I tend to like capellini).I'm looking for the tastiest eggplant parmesan recipe?
EGGPLANT PARMESAN
1 med. eggplant
1 tsp. salt
1 tbsp. butter
1 onion, chopped
1/3 c. chopped green pepper
1 1/2 lb. ground beef
1 (28 oz.) can tomatoes, undrained %26amp; coarsely chopped
1 (6 oz.) can tomato paste
1/2 tsp. dried oregano
1/2 tsp. dried basil
1/2 tsp. dried marjoram
1 tsp. salt
1/2 tsp. pepper
2 eggs, beaten
3/4 c. dry bread crumbs
1/2 c. butter, divided
2 c. shredded mozzarella cheese
3/4 c. grated Parmesan cheese
Green pepper rings
Fresh parsley sprigs
Peel eggplant. Cut into 1/4 inch slices. Sprinkle with 1 teaspoon salt; let stand 1 hour. Melt 1 tablespoon butter in a saucepan. Add onion, green pepper and ground beef. Cook over medium heat, stirring to crumble, until beef is browned. Drain. Add next 7 ingredients. Bring to a boil, reduce heat and simmer, uncovered, 30 minutes.
Dip eggplant slices in egg; coat with bread crumbs. Melt 1/4 cup butter in a heavy skillet. Arrange a single layer of eggplant slices in skillet and brown on both sides. Drain on paper towels; set aside. Repeat with remaining eggplant slices, adding more butter as needed.
Layer 1/3 of meat sauce, half of eggplant, 1 cup mozzarella cheese and 1/4 cup Parmesan cheese in a lightly greased 13 x 9 x 2 inch baking dish. Repeat layers. Add remaining meat sauce and top with remaining Parmesan cheese. Bake at 350 degrees for 30-35 minutes. Garnish with green pepper rings and parsley. Can be made ahead and put in refrigerator. Bake the next day.
Eggplant Parmigiana recipe
2 large eggplants
1 tablespoon oil
6 tablespoons bread crumbs
1/2 cup grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon garlic powder
1 large jar marinara sauce
8 slices mozzarella cheese
Peel eggplant and slice in 1/4-inch slices. Pour boiling water over slices and soak for 5 minutes. Drain. Pat dry. Heat skillet. Using 1 teaspoon of oil at a time, quickly brown eggplant slices. Mix crumbs, Parmesan cheese, salt, pepper and garlic powder. In large, shallow baking dish, arrange alternate layers of eggplant, crumbs, spice mixture and marinara sauce. Layer mozzarella cheese on each layer. Cover top with mozzarella cheese. Bake uncovered at 325 degrees F for 30 minutes.
Low fat Eggplant Parmesan
1 cup Italian-seasoned bread crumbs
1/2 cup egg substitute
1 medium eggplant, sliced into 6 (1/2-inch) rounds
1 tablespoon olive oil
1 small yellow onion, sliced
3 cloves garlic, crushed and then minced
1 teaspoon crushed red chili flakes
2 (15-ounce) cans crushed tomatoes
1 tablespoon tomato paste
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup chopped fresh basil leaves
1 cup shredded part-skim mozzarella
1/2 cup grated Parmesan
Preheat oven to 350 degrees F.
Place bread crumbs on a shallow plate. Pour egg substitute onto another shallow plate. Place a wire rack on top of a cookie sheet. Take a round of eggplant, dip it into the egg substitute until fully covered, and then drag through the bread crumbs until completely coated; transfer to a wire rack. Repeat for each round of eggplant and then bake in oven for 15 minutes.
While eggplant is baking, heat olive oil in a 5-quart nonstick saucepan over medium-high heat. Add onion and garlic and saute until soft, about 1 1/2 minutes. Add the chili flakes and stir to incorporate. Add the crushed tomatoes and tomato paste and stir to blend completely. Bring to a simmer and simmer for 5 minutes. Season with salt and pepper, stir in the basil, and remove from heat.
Remove eggplant from oven and leave oven at 350 degrees F. Line the bottom of a medium-sized casserole dish (about 13 by 11 inches) with the eggplant rounds. Pour the tomato sauce over the eggplant. Top with the cheeses. Bake for 30 minutes until cheese is soft and bubbly. Remove from oven and let stand for 5 minutes before serving.
Nutrition Information
Nutritional Analysis per serving Calories 245
Fat 10 grams Saturated Fat 4 grams
Carbohydrates 26 grams Fiber 5 grams
Enjoy
What are some recipes I can make with eggplant?
Thanks!What are some recipes I can make with eggplant?
EGGPLANT PARMESAN W/ TOMATO SAUCE
2 pounds (about 2 medium-sized) eggplant
Salt
4 tablespoons extra-virgin olive oil
1 cup fresh bread crumbs, seasoned with 1/4 chopped fresh basil leaves and 1/4 cup pecorino
2 cups Basic Tomato Sauce, recipe follows
1 pound ball fresh mozzarella, thinly sliced
1/2 cup freshly grated Parmigiano-Reggiano
Preheat the oven to 350 degrees F.
Wash and towel dry the eggplant. Slice the eggplant horizontally about 1/4-inch thick. Place the slices in a large colander, sprinkle with salt and set aside to rest about 30 minutes. Drain and rinse the eggplant and dry on towels.
In a saute pan, heat the extra-virgin olive oil until just smoking. Press the drained eggplant pieces into the seasoned bread crumb mixture and saute until light golden brown on both sides. Repeat with all of the pieces. On a cookie sheet lay out the 4 largest pieces of eggplant. Place 2 tablespoons of tomato sauce over each piece and place a thin slice of mozzarella on top of each. Sprinkle with Parmigiano and top each with the next smallest piece of eggplant, then sauce then mozzarella. Repeat the layering process until all the ingredients have been used, finishing again with the Parmigiano. Place the pan in the oven and bake until the top of each little stack is golden brown and bubbly, about 15 minutes.
Mario鈥檚 Basic Tomato Sauce
1/4 cup extra-virgin olive oil
1 Spanish onion, chopped into 1/4-inch dice
4 cloves garlic, peeled and thinly sliced
3 tablespoons fresh thyme leaves, chopped
1/2 medium carrot, finely shredded
2 (28-ounce) cans peeled whole tomatoes
Salt
In a 3-quart saucepan, heat the olive oil over medium heat. Add the onion and garlic and cook until soft and light golden brown, about 8 to 10 minutes. Add the thyme and carrot and cook 5 minutes more, until the carrot is quite soft. Add the tomatoes and juice and bring to a boil, stirring often. Lower the heat and simmer for 30 minutes until as thick as hot cereal. Season with salt and serve.
This sauce holds 1 week in the refrigerator or up to 6 months in the freezer.
--Mario Batali
--------------------
Baba Ghanoush
This creamy mixture is made with smoky, fire-roasted eggplant, tahini (sesame-seed paste), lemon juice and plenty of minced garlic. Serve with warmed pita wedges or crackers.
1 large eggplant
1/4 cup tahini, plus more as needed
3 garlic cloves, minced
1/4 cup fresh lemon juice, plus more as needed
Large pinch of ground cumin
Salt, to taste
1 Tbs. extra-virgin olive oil
1 Tbs. chopped fresh flat-leaf parsley
1/4 cup Kalamata olives
Prepare a medium-hot fire in a charcoal grill. Preheat an oven to 375掳F. Prick the eggplant with a fork in several places and place on the grill rack 4 to 5 inches from the fire. Grill, turning frequently, until the skin blackens and blisters and the flesh just begins to feel soft, 10 to 15 minutes. Transfer the eggplant to a baking sheet and bake until very soft, 15 to 20 minutes. Remove from the oven, let cool slightly, and peel off and discard the skin. Place the eggplant flesh in a bowl.
Using a fork, mash the eggplant to a paste. Add the 1/4 cup tahini, the garlic, the 1/4 cup lemon juice and the cumin and mix well. Season with salt, then taste and add more tahini and/or lemon juice, if needed.
Transfer the mixture to a serving bowl and spread with the back of a spoon to form a shallow well. Drizzle the olive oil over the top and sprinkle with the parsley. Place the olives around the sides. Serve at room temperature. Serves 6.
--Williams-SonomaWhat are some recipes I can make with eggplant?
Personally I LOVE to slice it up and fry it in tempura batter. You can find the batter mix on the grocery isle with shake 'n bake and stuff like that. I'll put some more ideas below.
Here's part of an article...
http://southernfood.about.com/cs/eggplan鈥?/a>
Eggplant is delicious hot or cold and can be enjoyed marinated, stuffed, roasted, grilled, fried, in a casserole, in stews, or on brochettes. Sliced eggplant absorbs oil like a sponge, but a good bread crumb or batter coating will help, and make sure the oil is preheated. Complementary spices include allspice, basil, bay leaves, garlic, chile powder, oregano, sage, thyme, marjoram, and parsley. It's a natural combined with tomatoes and onions, as in the popular dish Ratatouille.
TONS of eggplant recipes...
http://southernfood.about.com/cs/eggplan鈥?/a>
Here's one...
Eggplant Casserole
Cook Time: 30 minutes
Ingredients:
1 eggplant
1 can (10 1/2 ounce) condensed cream of mushroom soup, undiluted
1 small onion, diced
1/4 cup diced green or red bell pepper pepper
1/2 cup thinly sliced celery
1 cup shredded Cheddar cheese
salt and pepper to taste
1 teaspoon Worcestershire sauce
1 medium tomato, diced
Preparation:
Peel, slice and cook eggplant; drain and mash. Add remaining ingredients and place in buttered casserole. Sprinkle with bread crumbs. Bake eggplant casserole at 350掳 for 20 to 30 minutes.
Eggplant casserole serves 4.
burta
Measure Ingredient
2 larges Black eggplants
1 large Onion; minced
2 mediums Tomatoes; blanched %26amp; sliced
4 Green chilies; minced
1 Handful of coriander leaves
1 teaspoon Ground cumin seeds
1 dash Pepper
Salt; to taste
Chili powder; to taste
2 tablespoons Ghee or oil
Broil eggplants over gas flame until skin is charred. Discard peel and mash eggplant to a pulp. Heat ghee or oil and cook onion and chilies until soft. Add tomatoes and spices and continue to cook until tomatoes are soft. Mix in eggplant and cook until mixture is almost dry. Serve hot garnished with chopped coriander
egg plant parmigiana
wash, skin (mostly) the egg plant and slice into reasonable sized slices.
dredge in egg and milk then bread crumbs seasoned with alt and peeper, garlic powder.
fry it in olive oil with s and let rest on paper towels.
jar of spaghetti sauce or 1 big can crushed tomatoes and 5 cloves of garlic. reduce for 20 minutes over low-med heat and put a little bit on the bottom of a glass baking dish then layer the egg plant and mozzarella and sauce. top layer is cheese and some bread crumbs.
bake at 350 for 25 minutes,
EGGPLANT PARMESAN W/ TOMATO SAUCE
2 pounds (about 2 medium-sized) eggplant
Salt
4 tablespoons extra-virgin olive oil
1 cup fresh bread crumbs, seasoned with 1/4 chopped fresh basil leaves and 1/4 cup pecorino
2 cups Basic Tomato Sauce, recipe follows
1 pound ball fresh mozzarella, thinly sliced
1/2 cup freshly grated Parmigiano-Reggiano
Preheat the oven to 350 degrees F.
Wash and towel dry the eggplant. Slice the eggplant horizontally about 1/4-inch thick. Place the slices in a large colander, sprinkle with salt and set aside to rest about 30 minutes. Drain and rinse the eggplant and dry on towels.
In a saute pan, heat the extra-virgin olive oil until just smoking. Press the drained eggplant pieces into the seasoned bread crumb mixture and saute until light golden brown on both sides. Repeat with all of the pieces. On a cookie sheet lay out the 4 largest pieces of eggplant. Place 2 tablespoons of tomato sauce over each piece and place a thin slice of mozzarella on top of each. Sprinkle with Parmigiano and top each with the next smallest piece of eggplant, then sauce then mozzarella. Repeat the layering process until all the ingredients have been used, finishing again with the Parmigiano. Place the pan in the oven and bake until the top of each little stack is golden brown and bubbly, about 15 minutes.
Mario鈥檚 Basic Tomato Sauce
1/4 cup extra-virgin olive oil
1 Spanish onion, chopped into 1/4-inch dice
4 cloves garlic, peeled and thinly sliced
3 tablespoons fresh thyme leaves, chopped
1/2 medium carrot, finely shredded
2 (28-ounce) cans peeled whole tomatoes
Salt
In a 3-quart saucepan, heat the olive oil over medium heat. Add the onion and garlic and cook until soft and light golden brown, about 8 to 10 minutes. Add the thyme and carrot and cook 5 minutes more, until the carrot is quite soft. Add the tomatoes and juice and bring to a boil, stirring often. Lower the heat and simmer for 30 minutes until as thick as hot cereal. Season with salt and serve.
This sauce holds 1 week in the refrigerator or up to 6 months in the freezer.
--Mario Batali
--------------------
Baba Ghanoush
This creamy mixture is made with smoky, fire-roasted eggplant, tahini (sesame-seed paste), lemon juice and plenty of minced garlic. Serve with warmed pita wedges or crackers.
1 large eggplant
1/4 cup tahini, plus more as needed
3 garlic cloves, minced
1/4 cup fresh lemon juice, plus more as needed
Large pinch of ground cumin
Salt, to taste
1 Tbs. extra-virgin olive oil
1 Tbs. chopped fresh flat-leaf parsley
1/4 cup Kalamata olives
Prepare a medium-hot fire in a charcoal grill. Preheat an oven to 375掳F. Prick the eggplant with a fork in several places and place on the grill rack 4 to 5 inches from the fire. Grill, turning frequently, until the skin blackens and blisters and the flesh just begins to feel soft, 10 to 15 minutes. Transfer the eggplant to a baking sheet and bake until very soft, 15 to 20 minutes. Remove from the oven, let cool slightly, and peel off and discard the skin. Place the eggplant flesh in a bowl.
Using a fork, mash the eggplant to a paste. Add the 1/4 cup tahini, the garlic, the 1/4 cup lemon juice and the cumin and mix well. Season with salt, then taste and add more tahini and/or lemon juice, if needed.
Transfer the mixture to a serving bowl and spread with the back of a spoon to form a shallow well. Drizzle the olive oil over the top and sprinkle with the parsley. Place the olives around the sides. Serve at room temperature. Serves 6.
--Williams-SonomaWhat are some recipes I can make with eggplant?
Personally I LOVE to slice it up and fry it in tempura batter. You can find the batter mix on the grocery isle with shake 'n bake and stuff like that. I'll put some more ideas below.
Here's part of an article...
http://southernfood.about.com/cs/eggplan鈥?/a>
Eggplant is delicious hot or cold and can be enjoyed marinated, stuffed, roasted, grilled, fried, in a casserole, in stews, or on brochettes. Sliced eggplant absorbs oil like a sponge, but a good bread crumb or batter coating will help, and make sure the oil is preheated. Complementary spices include allspice, basil, bay leaves, garlic, chile powder, oregano, sage, thyme, marjoram, and parsley. It's a natural combined with tomatoes and onions, as in the popular dish Ratatouille.
TONS of eggplant recipes...
http://southernfood.about.com/cs/eggplan鈥?/a>
Here's one...
Eggplant Casserole
Cook Time: 30 minutes
Ingredients:
1 eggplant
1 can (10 1/2 ounce) condensed cream of mushroom soup, undiluted
1 small onion, diced
1/4 cup diced green or red bell pepper pepper
1/2 cup thinly sliced celery
1 cup shredded Cheddar cheese
salt and pepper to taste
1 teaspoon Worcestershire sauce
1 medium tomato, diced
Preparation:
Peel, slice and cook eggplant; drain and mash. Add remaining ingredients and place in buttered casserole. Sprinkle with bread crumbs. Bake eggplant casserole at 350掳 for 20 to 30 minutes.
Eggplant casserole serves 4.
burta
Measure Ingredient
2 larges Black eggplants
1 large Onion; minced
2 mediums Tomatoes; blanched %26amp; sliced
4 Green chilies; minced
1 Handful of coriander leaves
1 teaspoon Ground cumin seeds
1 dash Pepper
Salt; to taste
Chili powder; to taste
2 tablespoons Ghee or oil
Broil eggplants over gas flame until skin is charred. Discard peel and mash eggplant to a pulp. Heat ghee or oil and cook onion and chilies until soft. Add tomatoes and spices and continue to cook until tomatoes are soft. Mix in eggplant and cook until mixture is almost dry. Serve hot garnished with chopped coriander
egg plant parmigiana
wash, skin (mostly) the egg plant and slice into reasonable sized slices.
dredge in egg and milk then bread crumbs seasoned with alt and peeper, garlic powder.
fry it in olive oil with s and let rest on paper towels.
jar of spaghetti sauce or 1 big can crushed tomatoes and 5 cloves of garlic. reduce for 20 minutes over low-med heat and put a little bit on the bottom of a glass baking dish then layer the egg plant and mozzarella and sauce. top layer is cheese and some bread crumbs.
bake at 350 for 25 minutes,
Rest. in Cocoa Bch Fl Robertos Italian Market closed & now I need a good eggplant recipe any suggestions?
Help the only other eggplant that was as good is from a coworker who doesnt speak english very well. Also egglplant parmesan puffs.Rest. in Cocoa Bch Fl Robertos Italian Market closed %26amp; now I need a good eggplant recipe any suggestions?
Ok, try these two and then check out the site below - awesome recipes that will keep you busy for years to come :) enjoy!
Eggplant Parmigiana
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 medium eggplants
1 1/2 cups homemade tomato sauce I
1 lb mozzarella cheese -- sliced
1/4 cup parmesan cheese -- grated
salt and pepper -- to taste
1 liter oil and olive oil
1. Slice eggplants lengthwise. Place in colander in layers with slat
between ea layer. Let stand 1 hour to remove bitterness.
2. Wash eggplant well to get the salt out and dry in paper towels very well.
3. Heat plenty of the oil mixture and cook eggplants in batches. Dry in
paper towels.
4. Place 1 layer of eggplant in a baking dish.
5. Top it with tomato sauce and sprinkle parmesan. Place 1 layer mozzarella
and then start with the eggplant again.
6. Keep alternating layers in the same manner.
7. Top layer should be eggplant. Sprinkle rest of parmesan.
8. Bake in pre heated 350 oven for 20 minutes. At this point check to see
if there's too much oil and drain it.
9. Bake another 15 minutes.
10 Serve hot
..%26lt;%26gt;%26lt;..
Japanese Eggplant with Sesame-Ginger Glaze
1 tb Rice-wine or cider vinegar
1 tb Soy sauce
1 tb Hoisin sauce (optional)
3 tb Toasted sesame oil
1 tb Sugar
2 tb Minced fresh ginger
3 Garlic cloves; minced
8 sm Japanese eggplant (4 oz ea.)
-- halved lengthwise
2 tb Oil
Salt
Freshly ground black pepper
2 Scallions; minced
Whisk together vinegar, soy sauce, hoisin sauce (if using), sesame
oil, sugar, ginger and garlic in a small bowl. Brush oil over all
surfaces of eggplant and sprinkle with salt and pepper to taste.
Prepare barbecue grill (medium heat). Place eggplant, cut side down,
on grill and let cook 5 minutes. Turn eggplant and brush with glaze;
continue cooking until eggplant is very soft. Transfer eggplant to
serving platter and drizzle with more glaze. Sprinkle with minced
scallions and serve.Rest. in Cocoa Bch Fl Robertos Italian Market closed %26amp; now I need a good eggplant recipe any suggestions?
i like eggplant parm....
I fell in love with Olive Garden*s eggplant Parmesan.
I keep trying to get their recipe off of TopSecretRecipes.com
but so far no luck.
Go to foodtv.com and look up eggplant rollatini. Its an awesome dish.
AUBERGINES A LA TOULOUSAINE (EGGPLANT A LA TOULOUSE)
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 md Eggplant
1/4 c Salad oil
3 lg Tomatoes -- peeled
2 c Fresh bread cubes
2 tb Snipped parsley
1 cl garlic
1 tb Salad oil
1/4 c Grated Parmesan cheese
Cut eggplant into 1/2-inch thick slices: pared. Place slices on paper
towels; sprinkle each generously with salt. let stand for 30 minutes;
then blot dry with paper towels. Start heating oven to 400 deg. F.
Saute eggplant in 1/4 cup salad oil until golden. Add more oils as
needed. Cut tomatoes into 1/2-inch thick slices; saute in same
skillet. In a 10x6x2 inch baking dish, arrange eggplant and tomatoes
in alternate layers, (4 in all), sprinkling each layer with 1/4
teaspoon salt and 1/8 teaspoon pepper. Combine bread cubes with
parsley, garlic, 1 tablespoon salad oil and cheese. Toss well.
Sprinkle over top layer. Bake 20 minutes or until bread cubes are
golden and eggplant is tender.
Ok, try these two and then check out the site below - awesome recipes that will keep you busy for years to come :) enjoy!
Eggplant Parmigiana
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 medium eggplants
1 1/2 cups homemade tomato sauce I
1 lb mozzarella cheese -- sliced
1/4 cup parmesan cheese -- grated
salt and pepper -- to taste
1 liter oil and olive oil
1. Slice eggplants lengthwise. Place in colander in layers with slat
between ea layer. Let stand 1 hour to remove bitterness.
2. Wash eggplant well to get the salt out and dry in paper towels very well.
3. Heat plenty of the oil mixture and cook eggplants in batches. Dry in
paper towels.
4. Place 1 layer of eggplant in a baking dish.
5. Top it with tomato sauce and sprinkle parmesan. Place 1 layer mozzarella
and then start with the eggplant again.
6. Keep alternating layers in the same manner.
7. Top layer should be eggplant. Sprinkle rest of parmesan.
8. Bake in pre heated 350 oven for 20 minutes. At this point check to see
if there's too much oil and drain it.
9. Bake another 15 minutes.
10 Serve hot
..%26lt;%26gt;%26lt;..
Japanese Eggplant with Sesame-Ginger Glaze
1 tb Rice-wine or cider vinegar
1 tb Soy sauce
1 tb Hoisin sauce (optional)
3 tb Toasted sesame oil
1 tb Sugar
2 tb Minced fresh ginger
3 Garlic cloves; minced
8 sm Japanese eggplant (4 oz ea.)
-- halved lengthwise
2 tb Oil
Salt
Freshly ground black pepper
2 Scallions; minced
Whisk together vinegar, soy sauce, hoisin sauce (if using), sesame
oil, sugar, ginger and garlic in a small bowl. Brush oil over all
surfaces of eggplant and sprinkle with salt and pepper to taste.
Prepare barbecue grill (medium heat). Place eggplant, cut side down,
on grill and let cook 5 minutes. Turn eggplant and brush with glaze;
continue cooking until eggplant is very soft. Transfer eggplant to
serving platter and drizzle with more glaze. Sprinkle with minced
scallions and serve.Rest. in Cocoa Bch Fl Robertos Italian Market closed %26amp; now I need a good eggplant recipe any suggestions?
i like eggplant parm....
I fell in love with Olive Garden*s eggplant Parmesan.
I keep trying to get their recipe off of TopSecretRecipes.com
but so far no luck.
Go to foodtv.com and look up eggplant rollatini. Its an awesome dish.
AUBERGINES A LA TOULOUSAINE (EGGPLANT A LA TOULOUSE)
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 md Eggplant
1/4 c Salad oil
3 lg Tomatoes -- peeled
2 c Fresh bread cubes
2 tb Snipped parsley
1 cl garlic
1 tb Salad oil
1/4 c Grated Parmesan cheese
Cut eggplant into 1/2-inch thick slices: pared. Place slices on paper
towels; sprinkle each generously with salt. let stand for 30 minutes;
then blot dry with paper towels. Start heating oven to 400 deg. F.
Saute eggplant in 1/4 cup salad oil until golden. Add more oils as
needed. Cut tomatoes into 1/2-inch thick slices; saute in same
skillet. In a 10x6x2 inch baking dish, arrange eggplant and tomatoes
in alternate layers, (4 in all), sprinkling each layer with 1/4
teaspoon salt and 1/8 teaspoon pepper. Combine bread cubes with
parsley, garlic, 1 tablespoon salad oil and cheese. Toss well.
Sprinkle over top layer. Bake 20 minutes or until bread cubes are
golden and eggplant is tender.
Yummy Eggplant Recipes?
Okay...so some neighbors gave us some eggplant. It kinda small...but it's not baby eggplant, it's about 6-8'; long and about 3'; around at the bottom.
But any who! I need some good recipes besides grilling it and Eggplant Parmesan, and stuffed eggplant (unless it is easy).
If you can find some that are lighter recipes, and yummy, kinda simple I don't really want to take my whole day making dinner, and keep in mind that it is summer so I do not want a casserole either.
Sorry to be SO picky...kinda have to be some times!
Thanks :)Yummy Eggplant Recipes?
Eggplant Sandwiches --
.INGREDIENTS
1 small eggplant, halved and sliced
1 tablespoon olive oil, or as needed
1/4 cup mayonnaise
2 cloves garlic, minced
2 (6 inch) French sandwich rolls
1 small tomato, sliced
1/2 cup crumbled feta cheese
1/4 cup chopped fresh basil leaves
..DIRECTIONS
1.Preheat your oven's broiler. Brush eggplant slices with olive oil, and place them on a baking sheet or broiling pan. Place the pan about 6 inches from the heat source. Cook under the broiler for 10 minutes, or until tender and toasted.
2.Split the French rolls lengthwise, and toast. In a cup or small bowl, stir together the mayonnaise and garlic. Spread this mixture on the toasted bread. Fill the rolls with eggplant slices, tomato, feta cheese and basil leaves.
^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^鈥?br>
Rigatoni with Eggplant, Mushrooms and Goat Cheese --
.INGREDIENTS
1 (16 ounce) package rigatoni pasta
3 tablespoons olive oil
1 large onion, chopped
2 cloves garlic, sliced
1 (8 ounce) package fresh mushrooms, coarsely chopped
1 eggplant, cut into 1/2 inch cubes
1 (28 ounce) can crushed tomatoes in puree
1/2 cup chicken broth
15 kalamata olives, pitted and chopped
1 teaspoon dried thyme
1 1/2 teaspoons salt
1/4 teaspoon crushed red pepper flakes
8 ounces goat cheese, cut into large chunks
..DIRECTIONS
1.Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2.Heat olive oil in a large saucepan over medium low heat. Saute onion and garlic until soft and translucent, about 5 minutes. Increase heat to medium high. Stir in mushrooms, and cook until lightly browned, about 5 minutes. Stir in the eggplant, and cook 5 minutes. Stir in the tomatoes, chicken broth and olives. Season with thyme, salt and red pepper flakes. Bring to a boil. Reduce heat, cover, and simmer 30 minutes, or until eggplant is tender. Toss with pasta and goat cheese.Yummy Eggplant Recipes?
sauteed with wild rice and other veggies.
roasted with a bit of olive oil and tossed with your favorite pasta.
Caponata rice salad
Ingredients
1 1/2 cups arborio or long-grain white rice
1 medium onion, cut into 1/4'; dice
1 small eggplant, cut into 1/2'; dice [2 cups]
2 medium garlic cloves, minced
1/4 cup plus 2 tablespoons olive oil
3 tablespoons balsamic vinegar
3 large ripe tomatoes, seeded and cut into 1/2'; dice [2 cups]
2 tablespoons drained capers
1/4 cup pitted green olives, coarsely chopped
1/4 cup finely chopped mixed fresh herbs, such as basil, marjoram, mint, oregano and parsley
Method
In a large saucepan, bring 10 cups of water to a boil. Stir in 1 tablespoon salt.
Add the rice and cook uncovered over moderate heat until al dente, about 15 minutes.
Drain in a colander, rinse with cold water and drain again.
Meanwhile, in a large nonreactive skillet, cook the onion in 2 tablespoons of the oil over moderately high heat until translucent, about 5 minutes. Add the eggplant, garlic and another tablespoon of oil and cook until the eggplant is soft, about 7 minutes.
In a large bowl, toss the rice with the remaining 3 tablespoons olive oil and the balsamic vinegar. Add the eggplant, tomatoes, capers, olives and fresh herbs and toss. Season with salt and pepper. Let stand for at least 20 minutes before serving. The salad can be made 1 day ahead and refrigerated, covered.
Serve at room temperature.numbering
But any who! I need some good recipes besides grilling it and Eggplant Parmesan, and stuffed eggplant (unless it is easy).
If you can find some that are lighter recipes, and yummy, kinda simple I don't really want to take my whole day making dinner, and keep in mind that it is summer so I do not want a casserole either.
Sorry to be SO picky...kinda have to be some times!
Thanks :)Yummy Eggplant Recipes?
Eggplant Sandwiches --
.INGREDIENTS
1 small eggplant, halved and sliced
1 tablespoon olive oil, or as needed
1/4 cup mayonnaise
2 cloves garlic, minced
2 (6 inch) French sandwich rolls
1 small tomato, sliced
1/2 cup crumbled feta cheese
1/4 cup chopped fresh basil leaves
..DIRECTIONS
1.Preheat your oven's broiler. Brush eggplant slices with olive oil, and place them on a baking sheet or broiling pan. Place the pan about 6 inches from the heat source. Cook under the broiler for 10 minutes, or until tender and toasted.
2.Split the French rolls lengthwise, and toast. In a cup or small bowl, stir together the mayonnaise and garlic. Spread this mixture on the toasted bread. Fill the rolls with eggplant slices, tomato, feta cheese and basil leaves.
^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^鈥?br>
Rigatoni with Eggplant, Mushrooms and Goat Cheese --
.INGREDIENTS
1 (16 ounce) package rigatoni pasta
3 tablespoons olive oil
1 large onion, chopped
2 cloves garlic, sliced
1 (8 ounce) package fresh mushrooms, coarsely chopped
1 eggplant, cut into 1/2 inch cubes
1 (28 ounce) can crushed tomatoes in puree
1/2 cup chicken broth
15 kalamata olives, pitted and chopped
1 teaspoon dried thyme
1 1/2 teaspoons salt
1/4 teaspoon crushed red pepper flakes
8 ounces goat cheese, cut into large chunks
..DIRECTIONS
1.Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2.Heat olive oil in a large saucepan over medium low heat. Saute onion and garlic until soft and translucent, about 5 minutes. Increase heat to medium high. Stir in mushrooms, and cook until lightly browned, about 5 minutes. Stir in the eggplant, and cook 5 minutes. Stir in the tomatoes, chicken broth and olives. Season with thyme, salt and red pepper flakes. Bring to a boil. Reduce heat, cover, and simmer 30 minutes, or until eggplant is tender. Toss with pasta and goat cheese.Yummy Eggplant Recipes?
sauteed with wild rice and other veggies.
roasted with a bit of olive oil and tossed with your favorite pasta.
Caponata rice salad
Ingredients
1 1/2 cups arborio or long-grain white rice
1 medium onion, cut into 1/4'; dice
1 small eggplant, cut into 1/2'; dice [2 cups]
2 medium garlic cloves, minced
1/4 cup plus 2 tablespoons olive oil
3 tablespoons balsamic vinegar
3 large ripe tomatoes, seeded and cut into 1/2'; dice [2 cups]
2 tablespoons drained capers
1/4 cup pitted green olives, coarsely chopped
1/4 cup finely chopped mixed fresh herbs, such as basil, marjoram, mint, oregano and parsley
Method
In a large saucepan, bring 10 cups of water to a boil. Stir in 1 tablespoon salt.
Add the rice and cook uncovered over moderate heat until al dente, about 15 minutes.
Drain in a colander, rinse with cold water and drain again.
Meanwhile, in a large nonreactive skillet, cook the onion in 2 tablespoons of the oil over moderately high heat until translucent, about 5 minutes. Add the eggplant, garlic and another tablespoon of oil and cook until the eggplant is soft, about 7 minutes.
In a large bowl, toss the rice with the remaining 3 tablespoons olive oil and the balsamic vinegar. Add the eggplant, tomatoes, capers, olives and fresh herbs and toss. Season with salt and pepper. Let stand for at least 20 minutes before serving. The salad can be made 1 day ahead and refrigerated, covered.
Serve at room temperature.
Recipes for eggplant? How can I season tofu for grilling?
For crispier eggplant, dip in beaten eggs and coat with seasoned bread crumbs before frying
Prep Time: 30 minutes
Ingredients:
1 large eggplant, about 2 pounds
3/4 cup olive oil
2 cups cups canned tomato sauce
1/2 teaspoon dried basil
1/2 teaspoon garlic powder
1/4 cup grated Parmesan cheese
8 ounces shredded Mozzarella cheese
Preparation:
Peel eggplant and cut into 1/4-inch slices. Fry on both sides in skillet in hot oil until browned. Drain well on paper towels. Place a layer of eggplant slices in a shallow baking dish; cover with some tomato sauce, a sprinkling of basil and garlic powder, a little Parmesan cheese, and a little of Mozzarella cheese. Repeat layers until all ingredients are used, ending with Mozzarella cheese. Bake, uncovered, at 400掳 for 15 to 20 minutes.
Serves 4 to 6.
First thing is this...open the tofu package and drain out the water. Put a dish towel on the counter and set the tofu on the towel. Put another dish towel on top of the tofu. Then place two heavy books on the top of that so the excess water gets squeezed out of the tofu. (TRUST ME) Let it sit that way for a while...at least a half hour. After you're done with that, slice the tofu into nice thick slabs...maybe 3/4'; thick. Put it into a pan and pour Italian dressing all over it. Turn the pieces around so they're all covered in the dressing. Let that marinate for at least a half hour. (I marinate veggies in this as well, it's delicious!) Grill as usual, just like anything else. It does stick to the grill, though, so have a spatula ready to scrape it off. It is soooo yummy! When we do it, I always grill extra to have on hand in the fridge, and I can't keep my hands off of it til it's all gone. :o) I hope you try this, and I hope you love it as much as we do!Recipes for eggplant? How can I season tofu for grilling?
Olive Garden Eggplant Parmigiana
Author/Submitted by: Gloria Pitzer
Servings: 4
Categories: Vegetables
Ingredients:
1 Eggplant, peeled, sliced 1/4';
Flour
Oil
Seasoned salt
1 pound Spaghetti sauce, meat flavored
1/4 cup Grape jelly
1 14 ounces Can Stewed tomatoes, sliced
4 slices mozzarella cheese
Directions:
1. Moisten eggplant and coat lightly in flour. Quickly brown slices in hot oil, dusting each side generously with seasoned salt. When fork tender and golden brown transfer to jelly roll pan. Cover loosely with foil and bake at 375~ about 20 to 25 minutes or until tender. Use 8 slices for this amount of sauce.
2. SAUCE-Combine sauce, jelly and tomatoes that have been broken up with a fork. Heat on medium until piping hot. Do not boil Be sure jelly is melted. Arrange 2 sl eggplant on each of 4 plates. Cover each with 1 sl of mozzarella. Ladle sauce over all, not to cover completely. Place plates in 375~ oven just to melt cheese and serve promptly.Recipes for eggplant? How can I season tofu for grilling?
Eggplant rigatoni first cut lengthwise the eggplant then again. Then cut into 1 inch chunks and fry up in a pan with an inch of oil, but only brown on both side don't cook thru, drain on paper towel. Do cut on the diagonal italian sausage links and brown them and drain on paper towel. Then dice an onion, minced garlic 2T saute, then add a can of diced tomatoes and another can of water with that.Then add a half can or jar of spaghetti sauce, throw the rest of the stuff in and pour over cooked rigatoni and add chunks of mozzarella in and sprinkle with parmesan cheese. Bake 350 1/2hr so good with garlic bread too.
EGGPLANT PARMESAN W/ TOMATO SAUCE
2 pounds (about 2 medium-sized) eggplant
Salt
4 tablespoons extra-virgin olive oil
1 cup fresh bread crumbs, seasoned with 1/4 chopped fresh basil leaves and 1/4 cup pecorino
2 cups Basic Tomato Sauce, recipe follows
1 pound ball fresh mozzarella, thinly sliced
1/2 cup freshly grated Parmigiano-Reggiano
Preheat the oven to 350 degrees F.
Wash and towel dry the eggplant. Slice the eggplant horizontally about 1/4-inch thick. Place the slices in a large colander, sprinkle with salt and set aside to rest about 30 minutes. Drain and rinse the eggplant and dry on towels.
In a saute pan, heat the extra-virgin olive oil until just smoking. Press the drained eggplant pieces into the seasoned bread crumb mixture and saute until light golden brown on both sides. Repeat with all of the pieces. On a cookie sheet lay out the 4 largest pieces of eggplant. Place 2 tablespoons of tomato sauce over each piece and place a thin slice of mozzarella on top of each. Sprinkle with Parmigiano and top each with the next smallest piece of eggplant, then sauce then mozzarella. Repeat the layering process until all the ingredients have been used, finishing again with the Parmigiano. Place the pan in the oven and bake until the top of each little stack is golden brown and bubbly, about 15 minutes.
Mario鈥檚 Basic Tomato Sauce
1/4 cup extra-virgin olive oil
1 Spanish onion, chopped into 1/4-inch dice
4 cloves garlic, peeled and thinly sliced
3 tablespoons fresh thyme leaves, chopped
1/2 medium carrot, finely shredded
2 (28-ounce) cans peeled whole tomatoes
Salt
In a 3-quart saucepan, heat the olive oil over medium heat. Add the onion and garlic and cook until soft and light golden brown, about 8 to 10 minutes. Add the thyme and carrot and cook 5 minutes more, until the carrot is quite soft. Add the tomatoes and juice and bring to a boil, stirring often. Lower the heat and simmer for 30 minutes until as thick as hot cereal. Season with salt and serve.
This sauce holds 1 week in the refrigerator or up to 6 months in the freezer.
--Mario Batali
---------------------------
Roasted Eggplant Spread
2 medium eggplants, peeled
1 red bell pepper, seeded
1 red onion, peeled
2 garlic cloves, minced
3 Tbsp. good olive oil
陆 tsp cayenne pepper
1陆 tsp kosher salt
陆 tsp freshly ground black pepper
2 Tbsp lemon juice
2 Tbsp tahini (sesame seed paste)
3 Tbsp chopped parsley, plus extra for garnish
Preheat the oven to 400潞F. Cut the eggplant, bell pepper, and onion into 1-inch cubes. Toss them in a large bowl with the garlic, olive oil, cayenne and salt and pepper. Spread them on a baking sheet. Roast for 45 minutes, until the vegetables are lightly browned and soft, tossing once during cooking. Cool slightly.
Place the vegetables in a food processor fitted with a steel blade, add the lemon juice and tahini, and pulse 3 or 4 times to blend. Taste for salt and pepper. Transfer to a bowl and add the chopped parsley. Garnish with extra parsley.
--Ina Garten
--------------------
Baba Ghanoush
This creamy mixture is made with smoky, fire-roasted eggplant, tahini (sesame-seed paste), lemon juice and plenty of minced garlic. Serve with warmed pita wedges or crackers.
1 large eggplant
1/4 cup tahini, plus more as needed
3 garlic cloves, minced
1/4 cup fresh lemon juice, plus more as needed
Large pinch of ground cumin
Salt, to taste
1 Tbs. extra-virgin olive oil
1 Tbs. chopped fresh flat-leaf parsley
1/4 cup Kalamata olives
Prepare a medium-hot fire in a charcoal grill. Preheat an oven to 375掳F. Prick the eggplant with a fork in several places and place on the grill rack 4 to 5 inches from the fire. Grill, turning frequently, until the skin blackens and blisters and the flesh just begins to feel soft, 10 to 15 minutes. Transfer the eggplant to a baking sheet and bake until very soft, 15 to 20 minutes. Remove from the oven, let cool slightly, and peel off and discard the skin. Place the eggplant flesh in a bowl.
Using a fork, mash the eggplant to a paste. Add the 1/4 cup tahini, the garlic, the 1/4 cup lemon juice and the cumin and mix well. Season with salt, then taste and add more tahini and/or lemon juice, if needed.
Transfer the mixture to a serving bowl and spread with the back of a spoon to form a shallow well. Drizzle the olive oil over the top and sprinkle with the parsley. Place the olives around the sides. Serve at room temperature. Serves 6.
--Williams-Sonoma
Check foodnetwork.com
I know some of my friends us tofu in this recipe.
ZIPLOC OMELET
(This works great! Good for when all your family is together. The best part is that no one has to wait for their special omelet).
Have each person write their name on a Quart-size Ziploc freezer bag with permanent marker.
Crack 2 eggs (large or extra-large) into the bag (not more than 2) shake to combine them.
Put out a variety of ingredients such as: cheeses, ham, onion, green pepper, tomato, salsa, etc.
Each person adds prepared ingredients of choice to their bag and shake. Make sure to get the air out of the bag and zip it up.
Place the bags into rolling, boiling water for exactly 13 minutes. You can usually cook 6-8 omelets in a large pot. For more, make another pot of boiling water.
Open the bags and the omelet will roll out easily. Be prepared for everyone to be amazed.
Nice to serve with fresh fruit and coffee cake; everyone gets involved in the process and a great conversation piece.
Eggplant Recipes
Cheese Filled Eggplant With Tomato Pepper Sauce
Eggplant slices are broiled then rolled up with a ricotta cheese and Parmesan cheese filling. Feel free to use your favorite fresh tomato sauce or a purchased sauce in place of the tomato and roasted red pepper sauce.
Roasted Eggplant Soup
A tasty eggplant soup with roasted eggplant, tomatoes, onion, garlic, and marjoram or basil. A little lemon juice and herbs help to flavor this creamy soup.
See more links below...
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Eggplant RecipesFast And Easy Recipes For You Start Cooking Now!www.recipedude.com
Eggplant RecipesEggplant Recipes %26amp; Meal Ideas Meal Ideas ten usd per mo Recipescooking-recipe-site.com
Eggplant and Spicy Sausage Stew
Flavorful soup with smoked sausage or andouille, bell pepper, eggplant, beans, and other seasonings and vegetables. A tasty eggplant soup recipe.
Roasted Eggplant and Tomatoes With Parmesan Cheese
Roasted eggplant and sliced tomatoes with fresh basil and Parmesan cheese. A tasty eggplant and tomato recipe with Parmesan cheese.
Eggplant Scallop Recipe - Eggplant Casserole With Cheese and Eggs
An eggplant casserole recipe with cheese and eggs, along with milk, cracker crumbs, butter, and onions. Eggplant scallop recipe with eggs and cheese.
Freezing Vegetables - Eggplant
Preparation and blanching time for freezing eggplant.
Stuffed Eggplant Recipe
Stuffed eggplant, with eggplant and tomato and bread crumb stuffing. A stuffed eggplant recipe.
Baked Eggplant and Tomatoes
Eggplant is combined with tomatoes and seasonings, topped with cheese, then baked in a casserole. An eggplant and tomato casserole recipe.
Fried Eggplant Recipe - Eggplant Battered and Fried
Fried eggplant recipe with egg and flour batter. This fried eggplant is battered then fried in hot oil in a skillet.
Pasta With Roasted Garlic And Eggplant - Eggplant with Pasta and Garlic
Eggplant with pasta, tomatoes, and parmesan cheese.
Stuffed Eggplant Creole Style - Eggplant Recipe Stuffed with Herbed Ham and Tomato Stuffing
This stuffed eggplant is a Creole style eggplant dish with tomatoes and ham, onions and garlic.
Stuffed Eggplant Recipe
Stuffed eggplant with crab stuffing. A stuffed eggplant recipe.
Eggplant Fritter Recipe - Skillet Eggplant Fritters
Eggplant recipe is for fried eggplant, with egg, flour, butter, and eggplant. An easy skillet fried eggplant recipe.
Ratatouille Recipe with Eggplant and Tomatoes
Ratatouille recipe with onions, garlic, eggplant, peppers, tomatoes, and zucchini. An eggplant recipe with zucchini and herbs, along with garlic and onion and peppers and tomatoes.
Fried Parmesan Eggplant - Eggplant Parmesan Recipe
Deep fried eggplant strips, breaded with a mixture of cornmeal and seasonings, then sprinkled with Parmesan cheese. Eggplant recipe, deep fried.
Eggplant Patty Recipe - Eggplant Patties
A recipe for eggplant patty, using cooked rice, eggplant, flour and milk.
Fried Eggplant Strips Recipe
Eggplant strips are battered and fried in this recipe for fried eggplant strips. Ingredients include flour, egg, milk, eggplant, and salt.
Eggplant Recipe - Eggplant Patties with Cheddar Cheese and Garlic
Eggplant is cooked then shaped with cracker crumbs, cheese, eggs, garlic and green onion then fried. Eggplant patties recipe.
Eggplant Roll Ups - Recipe for Eggplant Roll Ups
Eggplant roll ups are made with eggplant slices, ground beef, Parmesan cheese, garlic, and spaghetti sauce. Eggplant recipe.
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Deep Fried Eggplant Recipe - Eggplant Recipe
This deep fried eggplant recipe is battered with dry bread crumbs and eggs and deep fried. Serve deep fried eggplant with a dip, if desired.
Eggplant Lasagna Recipe - Recipe for Eggplant Lasagna
Eggplant lasagna recipe is made with mozzarella and Parmesan cheese and spaghetti sauce. Eggplant lasagna with spaghetti sauce.
Fried Eggplant - Recipe for Zesty Fried Eggplant
Eggplant strips are breaded with a batter with Italian seasonings then fried in deep hot oil until golden brown. Zesty fried eggplant recipe.
Deep-Fried Eggplant
Eggplant is cut into sticks then battered and fried.
Eggplant and Mozzarella Cheese Sandwiches
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Eggplant Fritters
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Eggplant Lasagna with Chicken or Turkey
Eggplant lasagna recipe eggplant, onion, tomato sauce,
Prep Time: 30 minutes
Ingredients:
1 large eggplant, about 2 pounds
3/4 cup olive oil
2 cups cups canned tomato sauce
1/2 teaspoon dried basil
1/2 teaspoon garlic powder
1/4 cup grated Parmesan cheese
8 ounces shredded Mozzarella cheese
Preparation:
Peel eggplant and cut into 1/4-inch slices. Fry on both sides in skillet in hot oil until browned. Drain well on paper towels. Place a layer of eggplant slices in a shallow baking dish; cover with some tomato sauce, a sprinkling of basil and garlic powder, a little Parmesan cheese, and a little of Mozzarella cheese. Repeat layers until all ingredients are used, ending with Mozzarella cheese. Bake, uncovered, at 400掳 for 15 to 20 minutes.
Serves 4 to 6.
First thing is this...open the tofu package and drain out the water. Put a dish towel on the counter and set the tofu on the towel. Put another dish towel on top of the tofu. Then place two heavy books on the top of that so the excess water gets squeezed out of the tofu. (TRUST ME) Let it sit that way for a while...at least a half hour. After you're done with that, slice the tofu into nice thick slabs...maybe 3/4'; thick. Put it into a pan and pour Italian dressing all over it. Turn the pieces around so they're all covered in the dressing. Let that marinate for at least a half hour. (I marinate veggies in this as well, it's delicious!) Grill as usual, just like anything else. It does stick to the grill, though, so have a spatula ready to scrape it off. It is soooo yummy! When we do it, I always grill extra to have on hand in the fridge, and I can't keep my hands off of it til it's all gone. :o) I hope you try this, and I hope you love it as much as we do!Recipes for eggplant? How can I season tofu for grilling?
Olive Garden Eggplant Parmigiana
Author/Submitted by: Gloria Pitzer
Servings: 4
Categories: Vegetables
Ingredients:
1 Eggplant, peeled, sliced 1/4';
Flour
Oil
Seasoned salt
1 pound Spaghetti sauce, meat flavored
1/4 cup Grape jelly
1 14 ounces Can Stewed tomatoes, sliced
4 slices mozzarella cheese
Directions:
1. Moisten eggplant and coat lightly in flour. Quickly brown slices in hot oil, dusting each side generously with seasoned salt. When fork tender and golden brown transfer to jelly roll pan. Cover loosely with foil and bake at 375~ about 20 to 25 minutes or until tender. Use 8 slices for this amount of sauce.
2. SAUCE-Combine sauce, jelly and tomatoes that have been broken up with a fork. Heat on medium until piping hot. Do not boil Be sure jelly is melted. Arrange 2 sl eggplant on each of 4 plates. Cover each with 1 sl of mozzarella. Ladle sauce over all, not to cover completely. Place plates in 375~ oven just to melt cheese and serve promptly.Recipes for eggplant? How can I season tofu for grilling?
Eggplant rigatoni first cut lengthwise the eggplant then again. Then cut into 1 inch chunks and fry up in a pan with an inch of oil, but only brown on both side don't cook thru, drain on paper towel. Do cut on the diagonal italian sausage links and brown them and drain on paper towel. Then dice an onion, minced garlic 2T saute, then add a can of diced tomatoes and another can of water with that.Then add a half can or jar of spaghetti sauce, throw the rest of the stuff in and pour over cooked rigatoni and add chunks of mozzarella in and sprinkle with parmesan cheese. Bake 350 1/2hr so good with garlic bread too.
EGGPLANT PARMESAN W/ TOMATO SAUCE
2 pounds (about 2 medium-sized) eggplant
Salt
4 tablespoons extra-virgin olive oil
1 cup fresh bread crumbs, seasoned with 1/4 chopped fresh basil leaves and 1/4 cup pecorino
2 cups Basic Tomato Sauce, recipe follows
1 pound ball fresh mozzarella, thinly sliced
1/2 cup freshly grated Parmigiano-Reggiano
Preheat the oven to 350 degrees F.
Wash and towel dry the eggplant. Slice the eggplant horizontally about 1/4-inch thick. Place the slices in a large colander, sprinkle with salt and set aside to rest about 30 minutes. Drain and rinse the eggplant and dry on towels.
In a saute pan, heat the extra-virgin olive oil until just smoking. Press the drained eggplant pieces into the seasoned bread crumb mixture and saute until light golden brown on both sides. Repeat with all of the pieces. On a cookie sheet lay out the 4 largest pieces of eggplant. Place 2 tablespoons of tomato sauce over each piece and place a thin slice of mozzarella on top of each. Sprinkle with Parmigiano and top each with the next smallest piece of eggplant, then sauce then mozzarella. Repeat the layering process until all the ingredients have been used, finishing again with the Parmigiano. Place the pan in the oven and bake until the top of each little stack is golden brown and bubbly, about 15 minutes.
Mario鈥檚 Basic Tomato Sauce
1/4 cup extra-virgin olive oil
1 Spanish onion, chopped into 1/4-inch dice
4 cloves garlic, peeled and thinly sliced
3 tablespoons fresh thyme leaves, chopped
1/2 medium carrot, finely shredded
2 (28-ounce) cans peeled whole tomatoes
Salt
In a 3-quart saucepan, heat the olive oil over medium heat. Add the onion and garlic and cook until soft and light golden brown, about 8 to 10 minutes. Add the thyme and carrot and cook 5 minutes more, until the carrot is quite soft. Add the tomatoes and juice and bring to a boil, stirring often. Lower the heat and simmer for 30 minutes until as thick as hot cereal. Season with salt and serve.
This sauce holds 1 week in the refrigerator or up to 6 months in the freezer.
--Mario Batali
---------------------------
Roasted Eggplant Spread
2 medium eggplants, peeled
1 red bell pepper, seeded
1 red onion, peeled
2 garlic cloves, minced
3 Tbsp. good olive oil
陆 tsp cayenne pepper
1陆 tsp kosher salt
陆 tsp freshly ground black pepper
2 Tbsp lemon juice
2 Tbsp tahini (sesame seed paste)
3 Tbsp chopped parsley, plus extra for garnish
Preheat the oven to 400潞F. Cut the eggplant, bell pepper, and onion into 1-inch cubes. Toss them in a large bowl with the garlic, olive oil, cayenne and salt and pepper. Spread them on a baking sheet. Roast for 45 minutes, until the vegetables are lightly browned and soft, tossing once during cooking. Cool slightly.
Place the vegetables in a food processor fitted with a steel blade, add the lemon juice and tahini, and pulse 3 or 4 times to blend. Taste for salt and pepper. Transfer to a bowl and add the chopped parsley. Garnish with extra parsley.
--Ina Garten
--------------------
Baba Ghanoush
This creamy mixture is made with smoky, fire-roasted eggplant, tahini (sesame-seed paste), lemon juice and plenty of minced garlic. Serve with warmed pita wedges or crackers.
1 large eggplant
1/4 cup tahini, plus more as needed
3 garlic cloves, minced
1/4 cup fresh lemon juice, plus more as needed
Large pinch of ground cumin
Salt, to taste
1 Tbs. extra-virgin olive oil
1 Tbs. chopped fresh flat-leaf parsley
1/4 cup Kalamata olives
Prepare a medium-hot fire in a charcoal grill. Preheat an oven to 375掳F. Prick the eggplant with a fork in several places and place on the grill rack 4 to 5 inches from the fire. Grill, turning frequently, until the skin blackens and blisters and the flesh just begins to feel soft, 10 to 15 minutes. Transfer the eggplant to a baking sheet and bake until very soft, 15 to 20 minutes. Remove from the oven, let cool slightly, and peel off and discard the skin. Place the eggplant flesh in a bowl.
Using a fork, mash the eggplant to a paste. Add the 1/4 cup tahini, the garlic, the 1/4 cup lemon juice and the cumin and mix well. Season with salt, then taste and add more tahini and/or lemon juice, if needed.
Transfer the mixture to a serving bowl and spread with the back of a spoon to form a shallow well. Drizzle the olive oil over the top and sprinkle with the parsley. Place the olives around the sides. Serve at room temperature. Serves 6.
--Williams-Sonoma
Check foodnetwork.com
I know some of my friends us tofu in this recipe.
ZIPLOC OMELET
(This works great! Good for when all your family is together. The best part is that no one has to wait for their special omelet).
Have each person write their name on a Quart-size Ziploc freezer bag with permanent marker.
Crack 2 eggs (large or extra-large) into the bag (not more than 2) shake to combine them.
Put out a variety of ingredients such as: cheeses, ham, onion, green pepper, tomato, salsa, etc.
Each person adds prepared ingredients of choice to their bag and shake. Make sure to get the air out of the bag and zip it up.
Place the bags into rolling, boiling water for exactly 13 minutes. You can usually cook 6-8 omelets in a large pot. For more, make another pot of boiling water.
Open the bags and the omelet will roll out easily. Be prepared for everyone to be amazed.
Nice to serve with fresh fruit and coffee cake; everyone gets involved in the process and a great conversation piece.
Eggplant Recipes
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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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Stuffed Eggplant Creole Style - Eggplant Recipe Stuffed with Herbed Ham and Tomato Stuffing
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Eggplant Fritter Recipe - Skillet Eggplant Fritters
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Eggplant Patty Recipe - Eggplant Patties
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Fried Eggplant Strips Recipe
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Eggplant Recipe - Eggplant Patties with Cheddar Cheese and Garlic
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Eggplant Roll Ups - Recipe for Eggplant Roll Ups
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Does anyone have a great fried eggplant recipe?
Fried eggplant Recipe
Very easy fried eggplant. Just like shake n' bake!My husband really likes this recipe. He says it's the best fried eggplant he ever had. Easy to make this ';parmesan'; by adding sauce, mozzerella and baking. Very cheap too!! One SMALL eggplant feeds 6!
1 eggplant, sliced medium thin (leave skin on)
2 eggs
2 cups Italian breadcrumbs
1/4 cup parmesan cheese
1/4 cup dried parsley
1 tablespoon garlic powder
salt and pepper, to taste
2 cups vegetable oil
6 servings
1. Preheat oil in pan on medium till a splash of water sizzles on it.
2. Put everything in a giant freezer ziploc bag EXCEPT the eggplant, oil and eggs.
3. Skake it up well.
4. Lightly beat eggs in a bowl.
5. Dip eggplant slices in egg and add to bag about 3-4 at a time.
6. Shake them up good.
7. Place battered slices in hot oil.
8. flip after 2 minutes.
9. Remove when browned on both sides, about 4 minutes total.
10. Continue until all slices are done.
11. I always make this with pasta, garlic bread and my stuffed mushrooms (recipe posted).Does anyone have a great fried eggplant recipe?
This is how i make it....it's very good and simple...really crispy
slice eggplant
dip eggplant in flour (seasoned with salt and pepper)
the dip in a beaten egg
and then dip in panko (Japanese bread crumbs)
after coating the eggplant, let it set a few minutes to allow the breading to set.
Finally fry in olive oil until golden brown .
this works really well for eggplant Parmesan...or you can cut them into stick and serve like french fries.
Hope this helps.Does anyone have a great fried eggplant recipe?
1 md eggplant cut in 1/2'' slices
Dip in beaten eggs
then dip in mixture of:
2 c breadcrumbs
1 c parmesan cheese
1 tbl garlic powder
1 tbl parsely
1 tsp salt
1 tsp pepper
Heat oil in long skillet. Fry breaded eggplant. 5 minutes each side. Cool on paper towels.
Here's my wife's: (Really Good!)
Fried Eggplant
Yield: 1 Servings
1 Eggplant
1 Egg; beaten
1/2 ts Salt
1/4 ts Pepper
Cornstarch
Fat for deep frying
Pare and slice eggplant. Dip into egg mixed with
salt and pepper, then into cornstarch, seeing to
it that it's well covered. Fry to a deep rich
brown; drain on brown paper.
2 tablespoons canola oil
1 large eggplant, peeled and sliced
3 eggs, beaten
2 cups dry bread crumbs
Heat oil in a large skillet over medium-high heat. Dip eggplant slices in egg, then in crumbs, and place in hot oil. Fry 2 to 3 minutes on each side, or until golden brown. Drain on paper towels.
Fried Eggplant
Categories:
Yield: 1 Servings
1 Eggplant
1 Egg; beaten
1/2 ts Salt
1/4 ts Pepper
Cornstarch
Fat for deep frying
Pare and slice eggplant. Dip into egg mixed with
salt and pepper, then into cornstarch, seeing to
it that it's well covered. Fry to a deep rich
brown; drain on brown paper. Eggplant cooked this
way will be found very delicate and digestible.
Very easy fried eggplant. Just like shake n' bake!My husband really likes this recipe. He says it's the best fried eggplant he ever had. Easy to make this ';parmesan'; by adding sauce, mozzerella and baking. Very cheap too!! One SMALL eggplant feeds 6!
1 eggplant, sliced medium thin (leave skin on)
2 eggs
2 cups Italian breadcrumbs
1/4 cup parmesan cheese
1/4 cup dried parsley
1 tablespoon garlic powder
salt and pepper, to taste
2 cups vegetable oil
6 servings
1. Preheat oil in pan on medium till a splash of water sizzles on it.
2. Put everything in a giant freezer ziploc bag EXCEPT the eggplant, oil and eggs.
3. Skake it up well.
4. Lightly beat eggs in a bowl.
5. Dip eggplant slices in egg and add to bag about 3-4 at a time.
6. Shake them up good.
7. Place battered slices in hot oil.
8. flip after 2 minutes.
9. Remove when browned on both sides, about 4 minutes total.
10. Continue until all slices are done.
11. I always make this with pasta, garlic bread and my stuffed mushrooms (recipe posted).Does anyone have a great fried eggplant recipe?
This is how i make it....it's very good and simple...really crispy
slice eggplant
dip eggplant in flour (seasoned with salt and pepper)
the dip in a beaten egg
and then dip in panko (Japanese bread crumbs)
after coating the eggplant, let it set a few minutes to allow the breading to set.
Finally fry in olive oil until golden brown .
this works really well for eggplant Parmesan...or you can cut them into stick and serve like french fries.
Hope this helps.Does anyone have a great fried eggplant recipe?
1 md eggplant cut in 1/2'' slices
Dip in beaten eggs
then dip in mixture of:
2 c breadcrumbs
1 c parmesan cheese
1 tbl garlic powder
1 tbl parsely
1 tsp salt
1 tsp pepper
Heat oil in long skillet. Fry breaded eggplant. 5 minutes each side. Cool on paper towels.
Here's my wife's: (Really Good!)
Fried Eggplant
Yield: 1 Servings
1 Eggplant
1 Egg; beaten
1/2 ts Salt
1/4 ts Pepper
Cornstarch
Fat for deep frying
Pare and slice eggplant. Dip into egg mixed with
salt and pepper, then into cornstarch, seeing to
it that it's well covered. Fry to a deep rich
brown; drain on brown paper.
2 tablespoons canola oil
1 large eggplant, peeled and sliced
3 eggs, beaten
2 cups dry bread crumbs
Heat oil in a large skillet over medium-high heat. Dip eggplant slices in egg, then in crumbs, and place in hot oil. Fry 2 to 3 minutes on each side, or until golden brown. Drain on paper towels.
Fried Eggplant
Categories:
Yield: 1 Servings
1 Eggplant
1 Egg; beaten
1/2 ts Salt
1/4 ts Pepper
Cornstarch
Fat for deep frying
Pare and slice eggplant. Dip into egg mixed with
salt and pepper, then into cornstarch, seeing to
it that it's well covered. Fry to a deep rich
brown; drain on brown paper. Eggplant cooked this
way will be found very delicate and digestible.
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