Eggplant Parmesan is one of my favorite dishes, and I try to create different variations to keep things interesting. This version I made into individual portions that would be great served as a side dish or main entree.
:Serves 4
by Deborah Mele
I prefer baking or grilling the eggplant rather than the traditional method of frying it to help cut down calories and fat. Choose firm fleshed, shiny eggplants for the best results. This recipe is very easy, and as long as you use quality ingredients you can鈥檛 go wrong.
2 鈥?3 Medium Eggplants
6 Tablespoons Coarse Salt
2 Tablespoons Olive Oil
1 1/2 Cups Grated Mozzarella Cheese
1 1/2 Cups Grated Parmesan Cheese
For The Sauce:
2 (15 Ounce) Cans Imported Chopped Italian Tomatoes
1/2 Cup Finely Chopped Onion
2 Cloves Garlic, Peeled And Minced
2 Tablespoons Olive Oil
Salt %26amp; Pepper
Red Pepper Flakes (Optional)
3 Tablespoons Finely Chopped Fresh Basil
Cut the eggplants lengthwise into 3/4 to 1 inch thick slices. Place a few slices in a colander and sprinkle with a little of the salt. Continue to slice the eggplants and place them in the colander with salt. Place a plate that just covers the eggplant on top, and then weight it down with a heavy can or canister. Let the eggplant drain in the sink for about 45 minutes. Pat the eggplant dry.
While the eggplant is being purged of any bitterness, begin the sauce by heating the olive oil in a heavy saucepan. Add the onion and cook until soft. Add the garlic and cook an additional minute or two. Next add the tomatoes, salt pepper, and red pepper flakes. Cook over low heat until the sauce has thickened, about 30 minutes. Add the chopped basil and mix well.
Turn on the broiler in the oven and place the eggplant slices flat on a lightly greased baking sheet. Lightly brush the top of the eggplants with olive oil and then broil until lightly browned. Turn the eggplant, and brown the other side. Continue in this manner until all of the eggplant slices have been browned.
Preheat oven to 350 degrees. F. In a large baking pan, first spoon in a little sauce to just barely cover the bottom of the pan. Place a layer of eggplant slices side by side without touching each other. Spoon a little sauce on each slice, and then sprinkle a little of each of the grated cheeses. Choose another slice of equal size for each of the prepared eggplant slices in the pan, and cover each one with this second slice. Spoon some sauce on each of these slices, and then sprinkle with the remaining cheese. Bake the eggplant until bubbly and lightly browned, about 35 to 40 minutes.Does anyone have recipes to cook egg plants?
slice your egg plants and put them on a plate, sprinkle with salt and wait till they get rid of some of the water then fry until golden brown.. put them in a dish and prepare the topping wich is really easy, 3 cloves garlic finelly chopped or grated, a little bit of oil and some vinegar, mix well and add them onto the fried eggplants, serve with bread
there are other ways, a bit more complicated, one is after you fry them, prepare a sauce with minced meat and tomatoes or tomato paste, like for the spaghetti, and place two layers of eggplant and a layer of minced meat sauce, you can top it with grated cheese, place in oven for 15-20mn
the long eggplants can be stuffed with a mixture of rice, onions, herbs and tomatoes or they can be pickled, a bit more complicated tho
grill em', peel em', then season it with a combination of vinegar,soy sauce,chopped onions and fresh tomatoes and you'll get a nice and tasty eggplant salad... yummy....
You can find many eggplant recipes on the internet. My favorite is stuffed. You should read about them on the internet and then make a stuffing with ground meat, (lamb is best), onions, the eggplant removed from the casing cut into small squares, tomatoes, green pepper, flat parsley, all diced. Add a little cinnamon to the mixture. Cook in a little Olive Oil, stuff the eggplant halves, that have been cooked slowly and make a bechamel sauce, and top with breadcrumbs and sprinkle cheese on top. But you need to read about eggplants on the internet.
Cut into spears, roll in flour and deep fry. Yum! Or Google ';Eggplant Parmesan';. Very good!
First cut them length wise about a half inch thick then salt them.
Next rinse them off and pat them dry.
Why do this?
the salt makes them more tender by breking down the fibers.
Then dredge the eggplant in some seasoned flour
next a simple mixture of 3 eggs and a half cup water mixed (egg wash)
Then coat in some panko bread crumbs and fry in oil until golden brown.
Get some of your favorite dipping sauce and enjoy.
Tip: whaen they are still hot sprinkle with some parm and fresh herbs.
some people peeland de-seed, slice med. thin, layer w/spagetti/lasgana sauce/cheese to make lasgana or egg plant parm. or its great peeled and sliced, deep fried!
Yes, find a trash can and throw it in....j/k
GO to www.google.com and type in egg plant recipe
You are sure to find some there!
Warm the pan on medium/high heat w/ 2 to 3 Tlbs real butter and two cloves minced garlic. Don't let the garlic cook too long before you put sliced egg plant in. Or it will taste bitter. Slice it thin, dip in beaten egg. Then dip it into a mixture containing crushed saltines, fresh grated Parmesan (not the crap in the shaker) salt and pepper.Brown on both sides and serve w/ marinara. I was a chef for 5 yrs and I hate egg plant but my customers loved this one. Good luck. L
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