Good eggplant recipes?!


Question:

Good eggplant recipes?

Got any good eggplant recipes you're willing to share? Nothing with containing breading or flour please, I have celiac disease. Thanks!


Answers:
First slice the eggplant about 2in thick and lay out on a platter/plate and cover in salt, add layers of eggplant & salt..cover with another plater and set something heavy on top of top plate (like heavy cans). Let sit for about 10-20 min, draining off the brown liquid. Then rinse well each slice in cold water. Now add to a pan of olive oil and pan fry with fav seasoning. Or make kabobs and place on grill. Toss in spaghetti sauce.
Veggie Lasagna:

@ whole zuchini, yellow squash , and eggplant-- Slice long ways in 1/4 in thick strips.
Place 1/4c. sauce in bottom of 13 X 9 pan
Layer veggie strips, then cheese, sauce, strips, cheese, sauce etc...Top with fresh grated parm. cheese and bake for 1 hr at 350! Excellent recipe! Serve with a bottle of White Zinfandel or if you prefer a Merlot!

You can browse through several eggplant recipes on cookinglight.com

http://www.cookinglight.com/cooking/sear...

oil and splash on eggplant roasted with other root veggies like rutabaga and carrots and sweet poatoes or reg potatoes and roast like 20-30 mins on 400 degrees till nice and tender and serve

Hi justme,

Slice eggplant lengthwise about an 1" the use some virgin olive oil & grill em, few spices to your liking, jsut watch them closely so you don't char them,
or
slice eggplant 2" in length then put italian spagetti sauce, mozzarella cheese & bake em 350 degree oven until cheese is bubbly. Yum this is almost like pizza but no crust. Have a good night. :0)

Eggplant (Aubergine) Parmesan:

1? hours 35 min prep
4 servings

1 beaten egg
1/4 cup skim milk
1/8 teaspoon pepper
1 cup crushed saltine crackers (28 crackers)
1/4 cup grated parmesan cheese
2 tablespoons dried parsley flakes
1 medium eggplant, sliced 1/4 inch thick (1 lb total)
nonstick cooking spray
1 (15 ounce) can tomato sauce
1/2 teaspoon dried oregano, crushed
1 garlic clove, minced
3/4 cup shredded part-skim mozzarella cheese (3 oz)

1. In a small bowl combine egg, milk and pepper.
2. In another bowl stir together cracker crumbs, parmesan cheese and dried parsley flakes.
3. Dip eggplant slices in the milk mixture to coat, then dip both sides in the cracker mixture.
4. Lightly coat a 2 quart rectangular baking dish with cooking spray.
5. Arrange eggplant in dish.
6. In a bowl stir together tomato sauce, oregano and garlic; pour over eggplant.
7. Bake covered at 350 F for 40 minutes or until eggplant is tender.
8. Sprinkle with mozzarella cheese.
9. Bake uncovered for 10 more minutes.

Cheesy Baked Eggplant

Ingredients:

1 eggplant, sliced into 1/2 inch rounds
2 tablespoons olive oil, or as needed
1 tablespoon garlic powder, or to taste
2 tablespoons olive oil
1 small onion, chopped
3 cloves garlic, chopped
2 small tomatoes, chopped
1 (10 ounce) package fresh spinach leaves
1/2 cup ricotta cheese
3/4 cup shredded mozzarella cheese, divided
3/4 cup grated Parmesan cheese, divided
3/4 cup tomato pasta sauce
2 teaspoons Italian seasoning

Preheat the oven to 350 degrees F (175 degrees C). Brush eggplant slices with olive oil on both sides, and place them on a baking sheet. Sprinkle garlic powder over the top. Bake for 10 minutes.

Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the onion, garlic, tomatoes and spinach. Cook and stir for a few minutes until fragrant, and the tomatoes have released their juices. In a medium bowl, mix together 1/2 cup of ricotta cheese, 1/2 cup of mozzarella cheese, and 1/2 cup of Parmesan cheese. Set aside.

Cut eggplant into thin rounds. Add turmeric powder and keep aside for a few minutes. Deep fry in oil. After draining on a paper napkin (kitchen tissue), sprinkle salt and black pepper powder on the eggplant. Very oily, but tasty.




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