I have eggplant in the freezer left from last summer. What kind of recipes do you have using eggplant?!
1 large eggplant
3 large potatoes
1 large onion
14 1/2 oz. diced tomatoes or 2 large tomatoes
2 tablespoons olive oil
12 oz. veggie burger crumbles or textured soy protein (soaked in boiling water)
2 cloves minced garlic
2 tablespoons fresh oregano
2 tablespoons fresh basil and cilantro
1/4 cup fresh parsley
2 tablespoons fennel
3 cups crushed tomatoes
6oz. fresh spinach
3 cups soy mozzarella cheese
Peel potatoes and eggplant and cut into 1/4 inch thick slices. Lightly brush both sides with olive oil and sprinkle with salt. Place on parchment paper and cook in the oven on 400 degrees or until soft. (approx. 15 minutes). Saute onions in olive oil until translucent. Add oregano, parsley, basil, cilantro, garlic, fennel, diced tomatoes, and veggie crumbles. In 9x13 glass dish, lightly coat the bottom with crushed tomatoes. Layer the bottom of the dish with potatoes. Spread on a layer of "veggie meat” sauce. Then add the layer of spinach. Layer the eggplant and top with remaining veggie sauce. Top the casserole with the soy mozzarella cheese.
Salt and pepper to taste. Cover and bake at 400 degrees for 30-40 minutes.
nfd?
Answers: Eggplant Casserole
1 large eggplant
3 large potatoes
1 large onion
14 1/2 oz. diced tomatoes or 2 large tomatoes
2 tablespoons olive oil
12 oz. veggie burger crumbles or textured soy protein (soaked in boiling water)
2 cloves minced garlic
2 tablespoons fresh oregano
2 tablespoons fresh basil and cilantro
1/4 cup fresh parsley
2 tablespoons fennel
3 cups crushed tomatoes
6oz. fresh spinach
3 cups soy mozzarella cheese
Peel potatoes and eggplant and cut into 1/4 inch thick slices. Lightly brush both sides with olive oil and sprinkle with salt. Place on parchment paper and cook in the oven on 400 degrees or until soft. (approx. 15 minutes). Saute onions in olive oil until translucent. Add oregano, parsley, basil, cilantro, garlic, fennel, diced tomatoes, and veggie crumbles. In 9x13 glass dish, lightly coat the bottom with crushed tomatoes. Layer the bottom of the dish with potatoes. Spread on a layer of "veggie meat” sauce. Then add the layer of spinach. Layer the eggplant and top with remaining veggie sauce. Top the casserole with the soy mozzarella cheese.
Salt and pepper to taste. Cover and bake at 400 degrees for 30-40 minutes.
nfd?
Oven Fried Eggplant
You don't need much to make this and it is delicious! Also, it really cuts back on the calories.
Ingredients
1/2 cup fat-free mayonnaise
1 tablespoon minced onions
1 lb unpeeled eggplants, sliced(about 12 1/2 inch slices)
1/3 cup fine dry breadcrumbs
1/3 cup grated parmesan cheese
1/2 teaspoon dried Italian seasoning
vegetable oil cooking spray
Directions
1 Combine first 2 ingredients, stir well.
2 Spread evenly over both sides of eggplant slices.
3 Combine breadcrumbs, cheese, and Italian seasoning in a shallow bowl; dredge eggplant in breadcrumbs mixture.
4 Place eggplant on a baking sheet coated with cooking spray.
5 Bake@ 425 degrees for 12 minutes.
6 Turn eggplant over; and bake an additional 12 minutes or until golden.
Chuck that eggplant immediately, eggplant can only be stored in the freezer for a maximum of four weeks. As for recipes: Get a standard vegetarian cookbook from any local bookstore; and make some decent eggplant parmagiana or an oriental stir-fry dish using eggplant. In addition, you can bread and fry eggplant and make something similar to fried zucchini.
Slice the eggplant and dip it into beaten egg whites, then into a mixture of dried ranch dressing/dip, cracker crumbs, oregano, s & p, and a little parmesan cheese (I dont measure anything, sorry). Bake on a cookie sheet for 10 minutes, flipping once halfway through. Or bake until golden brown and crispy. Serve with some marinara sauce or ranch dressing for dunking. YUM
And I agree with the guy above me, I don't think your eggplant is good anymore.
Moussaka
2 large eggplants (about 2 3/4 pounds), unpeeled and cut lengthwise into 1/2-inch slices
1/2 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
MEAT SAUCE
2 tablespoons extra-virgin olive oil
1/2 medium yellow onion, chopped
3 cloves garlic, minced
1 pound ground beef
1/2 teaspoon dried oregano
1/8 teaspoon ground allspice
Pinch of ground cloves
1 cinnamon stick, broken in half
1/2 teaspoon kosher salt, plus to taste
Freshly ground pepper
1 1/2 cups whole, peeled, canned tomatoes (with puree), roughly chopped
1 bay leaf
CUSTARD SAUCE
5 tablespoons unsalted butter
6 tablespoons all-purpose flour
3 cups whole milk, room temperature
1 1/2 teaspoons kosher salt
Pinch of ground nutmeg
1 large egg
2 large egg yolks
1/2 cup dried breadcrumbs
3 tablespoons Pecorino Romano
Bake the eggplant: Preheat the oven to 475 degrees F. Brush the eggplant slices on both sides with the oil and lay on 2 small or 1 large foil-lined baking sheet. Season with salt and pepper. Cover with foil and bake until the eggplant is soft, about 25 minutes. Set aside covered.
Make the meat sauce. Heat the olive oil in a large skillet over medium-high heat. Add the onion and cook, stirring with a wooden spoon, until lightly browned, about 4 minutes. Add the garlic and cook, stirring frequently, until fragrant, about 1 minute. Add the beef, oregano, allspice, cloves, and cinnamon. Break the meat up into small pieces and season with the 1/2 teaspoon salt and pepper to taste. Cook, stirring occasionally, for about 2 minutes. Lower the heat to medium and cook, stirring, until just cooked but still slightly pink inside, about 1 minute more. Add the tomato and bay leaf and bring to a simmer. Cover, and cook until the sauce is thickened and fragrant, about 20 minutes.
Make the custard sauce. Melt the butter in a medium saucepan over medium heat. Whisk in the flour until smooth. Cook, stirring, for 1 minute. Remove the pan from the heat and add the milk, salt, and nutmeg. Return to the heat and while whisking constantly, bring to a boil. Simmer 2 minutes. Transfer the sauce to a bowl and stir to cool. When the sauce is cool, whisk in the egg and yolks.
Assemble the moussaka. Lower the oven to 350 degrees F. Brush a 9 x 13 x 2-inch casserole dish with the oil. Scatter the breadcrumbs over the bottom of the pan. Lay half of the eggplant in the pan, overlapping the slices if needed. Cover with half of the meat sauce and smooth with a rubber spatula. Repeat with the remaining eggplant and meat sauce. Pour the custard sauce over the layered mixture and smooth with a rubber spatula. Sprinkle with the Pecorino Romano and bake, uncovered, until lightly browned and the custard is set, about 1 hour.
Remove the moussaka from the oven and let rest for 10 minutes. Use a slotted spoon or spatula to serve.
I don't think I would use an eggplant frozen since last summer.
1 large eggplant
3 large potatoes
1 large onion
14 1/2 oz. diced tomatoes or 2 large tomatoes
2 tablespoons olive oil
12 oz. veggie burger crumbles or textured soy protein (soaked in boiling water)
2 cloves minced garlic
2 tablespoons fresh oregano
2 tablespoons fresh basil and cilantro
1/4 cup fresh parsley
2 tablespoons fennel
3 cups crushed tomatoes
6oz. fresh spinach
3 cups soy mozzarella cheese
Peel potatoes and eggplant and cut into 1/4 inch thick slices. Lightly brush both sides with olive oil and sprinkle with salt. Place on parchment paper and cook in the oven on 400 degrees or until soft. (approx. 15 minutes). Saute onions in olive oil until translucent. Add oregano, parsley, basil, cilantro, garlic, fennel, diced tomatoes, and veggie crumbles. In 9x13 glass dish, lightly coat the bottom with crushed tomatoes. Layer the bottom of the dish with potatoes. Spread on a layer of "veggie meat” sauce. Then add the layer of spinach. Layer the eggplant and top with remaining veggie sauce. Top the casserole with the soy mozzarella cheese.
Salt and pepper to taste. Cover and bake at 400 degrees for 30-40 minutes.
it is the same as fishinea.