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Reply
| | From:  Genie· (Original Message) | Sent: 8/12/2008 6:49 PM |
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Reply
| | | From: Genie· | Sent: 8/12/2008 7:58 PM |
Breaded Eggplant 2 lb Eggplant
1 ts Salt
1/8 ts Pepper
1 Egg
1/2 c Milk
1/4 c Corn flake crumbs
1/4 c Cracker crumbs
1/4 c Seasoned bread crumbs
1/4 c Parmesan cheese
1/8 c Grated American cheese
Peel eggplant & cut into 1/2" - 3/4" slices. Mix egg, milk, salt & pepper into shallow dish. Mix all dry ingredients in a second shallow dish. Dip eggplant first in egg & then dry mixture. Bake on greased cookie sheet at 400 degrees for 30-40 minutes. | |
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Reply
| | | From: Genie· | Sent: 8/12/2008 8:00 PM |
Cheesey Stuffed Eggplant 2 sm Eggplant
1/2 lb Ground beef
1 lg Onion; finely chopped
1 md Tomato; chopped
3 Garlic cloves; pressed
3 tb Oil, vegetable
1/4 c Parsley; chopped
1 ts Salt
1/2 ts Pepper
1/2 ts Oregano, whole
1 c Water
1/4 lb Cheese, Cheddar; 8 strips
Parsley; chopped, opt.
Wash eggplant, and cut in half lengthwise. Remove pulp, leaving a 1/4" shell; set shells aside. Cut pulp into 1/2" cubes. Saute eggplant pulp, ground beef, chopped onion, tomato, and garlic in oil until beef is browned and onion is tender. Stir in 1/4 cup parsley, salt, pepper, and oregano. Stuff shells with eggplant mixture, and place in a 13x9x2" baking dish; pour water into dish. Cover tightly with aluminum foil, and bake at 350 degrees for 30 minutes. Top each eggplant half with 2 strips of cheese. Bake, uncovered, an additional 5 minutes, or until cheese melts. Garnish eggplant with chopped parsley, if desired. | |
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Reply
| | | From: Genie· | Sent: 8/13/2008 4:28 AM |
Moroccan Fried Eggplant
Serves four to six as a side dish.
2 medium eggplants
2 eggs, lightly beaten
¼ cup flour
1 tsp cumin
½ tsp salt
¼ tsp pepper
vegetable oil, for frying
Directions:
Remove the ends of the eggplant. Partially pare the eggplants by peeling several narrow strips of skin lengthwise, creating a striped effect. (See photo below.)
Cut the eggplant into 1/4 inch slices.
Mix the remaining ingredients -- except the oil -- in a bowl to make a batter, and add the eggplant. Stir to coat thoroughly. Set aside.
Add enough vegetable oil to a skillet to fully cover the bottom, and heat the oil over medium heat. Fry the eggplant in batches, turning several times, until deep golden brown. Remove the eggplant to paper towels or a rack to drain.
Tips
Elongated, narrow eggplants work best since they yield small-diameter slices.
Serve warm or at room-temperature. To reheat, place on a baking sheet in a preheated 350F oven for five to seven minutes.
Moroccan Zaalouk Recipe - Cooked Eggplant and Tomato Salad
Serves four to six. Serve with crusty bread to scoop up the salad.
1 large eggplant - peeled and chopped
4 large tomatoes - peeled and chopped
3 cloves garlic, minced or pressed
¼ cup chopped fresh cilantro
¼ cup chopped fresh parsley
1 tbsp paprika
1 tbsp ground cumin
1½ tsp salt
hot paprika or ground red pepper, to taste (optional)
¼ cup olive oil
¼ cup water
small 1" wedge of lemon (optional)
Directions:
Place all ingredients -- except the lemon wedge -- in a 10�?or 12�?skillet or pot and mix.Don’t be alarmed by the quantity; the vegetables will reduce as they cook.
Cover the pot and bring to a fast simmer over medium-high heat. Cook, covered, for about 30 minutes, stirring occasionally, until the eggplant and tomatoes are very tender.
Mash the cooked eggplant and tomatoes with a potato masher or large spoon. If desired, add the wedge of lemon.
Continue cooking -- now uncovered -- to reduce the liquids; this could take another half hour or more. Stir frequently, and adjust the heat as necessary to avoid burning.
Remove the pan from the heat when the liquids are reduced to oils and the zaalouk forms a mass that can be stirred away from the sides of the pan. Adjust the seasoning as desired.
Serve either warm or cold. If desired, drizzle additional olive oil on the salad as a garnish.
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Reply
| | | From: Genie· | Sent: 8/13/2008 4:29 AM |
Oven-Fried Eggplant
1 medium to large eggplant
1 cup Italian seasoned bread crumbs
1/4 cup freshly grated Parmesan cheese
Salt to taste
Mayonnaise
Preheat oven to 425 degrees F.
In a small bowl. combine bread crumbs, Parmesan cheese, and salt; set aside.
Pare skin from eggplant and slice "crossways" into 1/4-inch slices (you can do full rounds or half rounds to your preference).
Spread thin coating of mayonnaise on each side of sliced eggplant and dredge in the bread crumb mixture.
Place on an ungreased cookie sheet and bake in the oven for 10 minutes per side. The eggplant will brown nicely. Serve as an appetizer or side dish.
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Reply
| | | From: Genie· | Sent: 8/13/2008 4:29 AM |
Eggplant Parmesan Recipe
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Ingredients
2 lbs (about 2 large) eggplants
Kosher salt
1 28-oz can whole peeled tomatoes
1 clove garlic, peeled and minced
Olive oil
Freshly ground black pepper
1/2 cup all-purpose flour
1/2 cup fine dry breadcrumbs
4 large eggs, beaten
1 1/2 lbs of fresh mozzarella cheese, sliced into 1/4 inch rounds
1 cup grated high quality Parmesan cheese
1 packed cup fresh basil leaves
Method
1 Cut eggplants lengthwise into 1/4 inch slices. Arrange one layer in the bottom of a large colander and sprinkle evenly and generously with salt. Repeat with remaining eggplant, salting, until all eggplant is in the colander. Weigh down the slices with a couple of plates and let drain for 2 hours. The purpose of this step is to have the eggplant release some of its moisture before cooking.
2 While the eggplant is draining, prepare tomato sauce. Combine tomatoes, garlic and 1/3 cup olive oil in a food processor. Season with salt and pepper to tasted and set aside.
3 When eggplant has drained, press down on it to remove excess water, and lay the slices out on paper towels to remove all the moisture. In a wide, shallow bowl, combine flour and breadcrumbs. Mix well. Pour beaten eggs into another wide shallow bowl. Place a large, deep skillet over medium heat, and pour in a a half inch of olive oil. When oil is shimmering, dredge the eggplant slices first in the flour mixture, then in the beaten egg. Working in batches, slide coated eggplant into hot oil and fry until golden brown on both sides, turning once. Drain on paper towels.
4 Preheat the oven to 350°F. In the bottom of a 10x15 inch glass baking dish, spread 1 cup of tomato sauce. Top with one third of the eggplant slices. Top eggplant with half of the mozzarella slices. Sprinkle with one third of the Parmesan and half of the basil leaves.
5 Make a second layer of eggplant slices, topped by 1 cup of sauce, remaining mozzarella, half the remaining Parmesan, and all of the remaining basil. Add remaining eggplant, and top with the remaining tomato sauce and Parmesan.
6 Bake until cheese has melted and the top is slightly brown, about 30 minutes. Allow to rest at room temperature for about 10 minutes before serving.
Serves 8.
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Reply
| | | From: Genie· | Sent: 8/13/2008 4:31 AM |
Skillet Eggplant Parmesan
Classic eggplant dish. Eggplant is battered in egg and breadcrumbs, and sauteed in olive oil until browned. Homemade marinara sauce goes over the eggplant, and the dish is topped with mozzarella and Parmesan cheeses.
Ingredients -
1 1/2 pounds Eggplant, unpeeled, sliced
2 Eggs, beaten
1 cup Seasoned Bread Crumbs
4 tablespoons Olive Oil
1 jar Marinara Sauce
1/2 teaspoon Salt
1/2 teaspoon Italian Seasoning
1/4 teaspoon Red Pepper Flakes
4 Plum Tomatoes, chopped
2 cups shredded Mozzarella Cheese
1/4 cup grated Parmesan
Preparation:
1. Add beaten eggs to shallow dish. Dip eggplant into beaten eggs. Coat with breadcrumbs.
2. Heat 2 teaspoons olive oil in skillet over medium heat.
3. Add eggplant to skillet. Saute until brown, turn, brown other side. Transfer to plate.
4. In small bowl, mix salt, Italian seasoning, pepper flakes and tomatoes.
5. Wipe skillet clean. Add ¾ cup marinara sauce to skillet. Arrange half of eggplant slices over marinara.
6. Spoon half tomato mixture over eggplant. Spoon 1 cup marinara over eggplant. Sprinkle half the mozzarella and Parmesan cheeses over marinara.
7. Repeat layering procedure with remaining ingredients.
8. Cover skillet. Simmer 20 minutes.
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Reply
| | | From: Genie· | Sent: 8/13/2008 4:33 AM |
Ratatouille
Classic, hearty casserole dish starts with sauteed garlic, eggplant and parsley as a bottom layer. Zucchini, Parmesan cheese, onion, mushrooms, bell pepper, and tomatoes complete this casserole before being baked golden brown and crispy on top.
Ingredients -
2 tablespoons Olive Oil
3 cloves Garlic, minced
2 teaspoons Dried Parsley
1 Eggplant, cut into 1/2 inch cubes
Salt, to taste
1 cup grated Parmesan Cheese
2 Zucchini, sliced
1 large Onion, sliced into rings
2 cups sliced Fresh Mushrooms
1 green Bell Pepper, sliced
2 large Tomatoes, chopped
Preparation:
1. Preheat oven to 350 F.
2. Grease casserole dish with 1 tbs. olive oil.
3. Add remaining olive oil to medium skillet. Heat over medium heat.
4. Saute garlic until tender. Stir in eggplant cubes and parsley. Saute 10 minutes.
5. Season eggplant with salt.
6. Spoon eggplant into casserole. Spread to create even layer. Sprinkle eggplant with parmesan cheese.
7. Arrange zucchini slices in even layer over eggplant. Sprinkle zucchini layer with parmesan cheese.
8. Repeat layering with onion, mushrooms, bell pepper, and tomatoes.
9. Sprinkle remaining parmesan on top.
10. Bake 45 minutes.
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Reply
| | | From: Genie· | Sent: 8/13/2008 4:35 AM |
Pesto Eggplant And Rice
Eggplant sauteed with onion, garlic, tomato, bay leaf, and thyme. Seasoned with salt and pepper, mixed with rice and chicken stock, and simmered. Tossed with pesto dressing to complete the dish.
Ingredients -
2 teaspoons Olive Oil
1/2 cup Onions, finely chopped
2 cloves Garlic, minced
1-pound Eggplant, peeled, cut into 1/2-inch cubes
1/2 cup Tomatoes, cooked, finely chopped
1 Bay Leaf
1/2 teaspoon Thyme
1 cup Long Grain Rice
2 cups Chicken Stock
1/4 teaspoon Salt, or to taste
1/4 cup Pesto pasta Dressing
Preparation:
1. Add oil to large skillet. Heat over medium heat.
2. Saute onion and garlic until soft, about 3 minutes.
3. Add eggplant, tomato, bay leaf and thyme to skillet. Stir to combine.
4. Cover skillet and cook 3 minutes.
5. Add rice, chicken stock, salt and pepper. Stir to combine and return to boil.
6. Reduce heat to low, cover and simmer 20 minutes, or until rice absorbs liquid.
7. Remove from heat, keep covered, and set-aside for 5 minutes.
8. Stir in pesto pasta dressing and serve.
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Reply
| | | From: Genie· | Sent: 8/13/2008 4:36 AM |
Fried Eggplant Southern Style
Fried eggplant southern style goes great with southern fried chicken and follows a similar cooking method. Eggplant dredged in egg and buttermilk, coated in cornmeal mixture and deep fried.
Ingredients -
1 large or 2 Medium-Sized Eggplant, stems removed
Kosher Salt
1 Egg, lightly beaten
1/3 cup Buttermilk
3/4 cup Fine-Ground White Cornmeal
2 tablespoons Cornstarch
3/4 teaspoon Salt
1/2 teaspoon Fresh Ground Black Pepper
Oil, for frying
Preparation:
1. Cut eggplant into 1/3 inch slices.
2. Season with salt.
3. Place eggplant slices in colander to drain for 20 minutes.
4. In a shallow dish, whisk egg and buttermilk.
5. On wax paper or cookie sheet, add cornmeal, cornstarch, salt and pepper.
6. Press eggplant slices between paper towels to remove excess moisture.
7. In heavy skillet, heat 1-inch oil to 350 F.
8. Dip eggplant in egg, mixture dredge in cornmeal mixture. Shake off excess.
9. Fry eggplant 2 minutes, turn and fry 1 minute. Eggplant should be golden brown.
10. Drain excess oil, place on paper towels.
11. Season with salt and pepper.
12. Serve immediately.
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Reply
| | | From: Genie· | Sent: 8/13/2008 4:38 AM |
Eggplant Parmigiana
This classic dish feeds 5 to 6 people. Great as a main dish served at dinner or as part of an elegant breakfast buffet. Eggplant dredged in egg and flour, sauteed in olive oil, seasoned, topped with two cheeses and tomato basil sauce and baked. Easy and delicious.
Ingredients -
2 (1 pound each) Eggplants, trimmed, peeled, and cut into 1/4 inch-thick rounds
1/2 cup All-Purpose Flour, for dredging
2 Large Eggs, lightly beaten
1 cup Fine Dry Breadcrumbs
1/2 cup Olive Oil
3 cups Tomato Basil Sauce
8 ounces sliced Mozzarella Cheese
1/4 cup grated Parmesan Cheese
Preparation:
1. Preheat oven to 375°F.
2. Dredge eggplant slices in flour. Dip into beaten eggs. Coat with breadcrumbs.
3. Saute eggplant in olive oil over medium heat until golden brown. Drain eggplant slices on paper towels.
4. Season eggplant slices with salt and pepper.
5. Arrange half the eggplant slices in bottom of greased casserole dish
6. Cover layer of eggplant with ½ the tomato basil sauce and ½ mozzarella and parmesan cheese.
7. Repeat procedure, creating a second layer.
8. Bake uncovered 20 minutes.
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Reply
| | | From: Genie· | Sent: 8/13/2008 4:39 AM |
Eggplant Elegante
Eggplant casserole combines eggplant, sauteed onion and green pepper, bacon, and chopped tomatoes. Breadcrumbs and melted butter top off this elegant dish before baking.
Ingredients -
1 large Eggplant, peeled and diced
1/2 teaspoon Salt
8 slices Bacon, fried and crumbled
1 medium Green Bell Pepper, diced
1 medium Onion, diced
1 (15 ounces) can Chopped or Diced Tomatoes
Salt and Pepper, to taste
Breadcrumbs
1/4 cup melted Butter or Margarine
Preparation:
1. Preheat oven to 325 F.
2. Add eggplant to saucepan. Cover with water and ½ teaspoon salt. Bring to boil over medium high heat. Boil 10 minutes.
3. Drain eggplant thoroughly.
4. Saute onion and green pepper in small skillet. Add bacon and diced tomatoes.
5. Add eggplant. Toss to combine.
6. Spoon mixture into casserole dish. Sprinkle breadcrumbs over top of eggplant.
7. Drizzle breadcrumbs with melted butter.
8. Bake 45 minutes.
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Reply
| | | From: Genie· | Sent: 8/13/2008 4:40 AM |
Baked Eggplant With Cashews
Hearty eggplant casserole is perfect comfort food. Recipe is enough to feed 8 hungry people. Eggplant mixed with breadcrumbs and brown sugar, is layered with tomatoes, onions, celery, bell pepper, olives, and topped with cashews. Baked until golden brown and crispy.
Ingredients -
2 Large Eggplants, sliced
Salt, to taste
1 cup Dry Whole-Wheat Bread Crumbs
1/2 teaspoon Brown Sugar
1 Onion, finely chopped
1 Roma (Plum) Tomato, seeded and chopped
1 Celery stalk, diced
1/2 cup Red Bell Pepper, finely chopped
5 Pimento-Stuffed Green Olives, sliced
2 tablespoons Extra Virgin Olive Oil
1/2 teaspoon Dried Oregano
1/2 teaspoon Powdered Saffron
1/2 cup Soy Milk
1/2 cup Heavy Cream
1/2 cup Cashews
Preparation:
1. Preheat oven to 375 F.
2. Grease a medium size casserole dish.
3. Arrange ½ the slices of eggplant on the bottom of the casserole dish.
4. Season eggplant with salt.
5. Add breadcrumbs and brown sugar to medium mixing bowl. Stir to combine.
6. Sprinkle ¼ of brown sugar over layer of eggplant slices.
7. In large bowl, combine ½ cup breadcrumb mixture, onion, tomato, celery, red bell pepper, olives, and olive oil.
8. Season mixture with dried oregano and saffron.
9. Spoon mixture over layer of eggplant.
10. Top with remaining eggplant slices.
11. Top with remaining breadcrumb mixture.
12. Add soy milk, heavy cream and cashews to blender. Blend until smooth.
13. Pour milk mixture over eggplant.
14. Bake 30 minutes until crisp and golden brown.
Cooking Tip
Eggplant
A medium size eggplant will weigh in around one pound, provides 4 cups chopped eggplant, and will serve 3 people.
Cooking Tip
Whole-Wheat Breadcrumbs
You can substitute your favorite breadcrumb flavor for the whole-wheat breadcrumbs in this recipe.
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Reply
| | | From: Genie· | Sent: 9/26/2008 3:29 AM |
| CAPONATA | | 1/ 2 cup olive oil 3 cups diced eggplant (3/ 8�?cubes), about 1 medium 1 1/ 2 cup coarsely chopped onions 1 cup celery in 1/ 4 �?slices 2 cups chopped fresh tomatoes 3 Tbs. minced garlic 2 Tbs. tomato paste 1/ 4 cup red wine vinegar 12 small stuffed green olives, sliced into thirds 12 black olives, pitted and sliced into thirds 1/ 4 cup small capers, drained 3 Tbs. sugar 1/ 4 - 1/ 2 tsp. crushed red pepper flakes 1/ 2 cup lightly packed minced parsley 1/ 2 tsp. salt 1/ 2 tsp. pepper
In a large skillet, heat the oil. Add the eggplant and saute several minutes until partially soft. Add the onions, celery, Tomatoes and garlic and cook for about 10 minutes, stirring occasionally. Remove from heat, add the remaining ingredients, and toss lightly. Chill until ready to serve. Serve chilled or at room temperature. Notes: Chopped anchovies can also be added. Diced zucchini can be substituted for half of the eggplant. Diced yellow peppers make a colorful addition | | |
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Reply
| | | From: Genie· | Sent: 10/4/2008 4:12 PM |
Eggplant Parmesan In this Eggplant Parmesan recipe the eggplant slices are breaded and fried before baking. Start with small, firm, smooth, shiny eggplants. Smaller eggplants have less seeds, less spongy flesh, and are usually not very bitter. You can skip the process of salting and pressing called for in many eggplant recipes. - 2 small to medium size eggplants
- 1 cup flour
- 3 cups bread crumbs
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 1 T. Italian seasoning
- 2 eggs, lightly beaten
- 2 T. milk
- 4 T. olive oil
- 1 quart of your favorite Italian spaghetti sauce
- 2 cups shredded mozzarella cheese
- 1/2 cup freshly grated Parmesan cheese
Preparation -
Peel the eggplants and cut them into slices - about 1/3" to 1/2" thick. Place the seasoned flour on a large plate or waxed paper. Place the eggs and milk in a shallow bowl. Whisk the flour, bread crumbs, salt, pepper and Italian seasoning together. Place the breadcrumb mixture in a shallow bowl or baking dish. In a separate bowl, whisk eggs and milk together. Dip the eggplant slices into the egg mixture, then then in the breadcrumb mixture. Place the coated slices on a waxed paper lined plate or tray and refrigerate for about one half hour. Heat the olive oil in a large skillet and fry the eggplant slices in the oil, a few at a time. Add additional olive oil, if needed. Fry over medium high heat for about 3 to 4 minutes per side or until lightly browned. Place the fried eggplant slices on a paper towel lined tray. Spray a large shallow baking dish with non-stick cooking spray. Spread a thin layer of spaghetti sauce in the bottom of the prepared baking dish. Arrange some of the fried eggplant in a single layer in the pan. Spread about a cup of the sauce over the eggplant. Top with about half of the shredded mozarella, then with about half of the parmesan. Repeat, with the remaining fried egg plant, spaghetti sauce, and cheeses. Bake in a preheated at 375° for about 40 to 45 minutes or until heated through and bubbly. This recipe makes 4 to 6 servings. | |
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Reply
| | | From: Genie· | Sent: 10/29/2008 3:39 AM |
| Eggplant Supreme | | | Ingredients | - 1 eggplant sliced
- Salt and pepper
- Green pepper sliced
- Sauce (You can use Prego)
- Onion sliced
- Italian bread crumbs
- Potatoes peeled and sliced
- 1 pound ground beef - browned and drained
| | Preparation | | In a 9x12 Pyrex dish layer ground meat, pepper slices, onion slices and potato slices. Salt and pepper to taste. Finish with sliced eggplant. Continue layers. Pour sauce over top and sprinkle with bread crumbs. Bake covered 350 degrees for l hour or until potatoes are cooked. | | |
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