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Moms View Message Board: Cooking and Recipe Discussion: Vegetables: Looking for Eggplant recipes please!
I would like Sydney to try as many different kinds of foods as possible! I've made eggplant parmesan, but I'm looking for something a little different. Something tried and true!! Thanks!
I dont even know how to make eggplant parmesan. Do you have a recipe for it?
Conni, I sort of have my own recipe. LOL!
Servings: 8 Ingredients: 3 eggplants, peeled and cut lengthwise into 1/2 inch thick slices salt 1 tablespoon butter 1 pound lean ground beef salt to taste ground black pepper to taste 2 onions, chopped 1 clove garlic, minced 1/4 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/2 teaspoon fines herbs 2 tablespoons dried parsley 1/2 cup butter 1 (8 ounce) can tomato sauce 1/2 cup red wine 1 egg, beaten 1/4 cup olive oil 1 1/2 cups freshly grated Parmesan cheese 1/2 cup butter 6 tablespoons all-purpose flour 4 cups hot milk salt to taste ground white pepper, to taste 1/4 teaspoon ground nutmeg Directions: 1. Lay the slices of eggplant on paper towels, sprinkle lightly with salt, and set aside for 30 minutes to draw out the moisture. Then in a skillet over high heat, heat the olive oil. Quickly fry the eggplant until browned. Set aside on paper towels to drain. 2. In a large skillet over medium heat, melt the butter and add the ground beef, salt and pepper to taste, onions, and garlic. After the beef is browned, sprinkle in the cinnamon, nutmeg, fines herbs and parsley. Pour in the tomato sauce and wine, and mix well. Simmer for 20 minutes. Allow to cool, and then stir in beaten egg. 3. To make the bechamel sauce, begin by scalding the milk in a saucepan. Melt the butter in a large skillet over medium heat. Whisk in flour until smooth. Lower heat; gradually pour in the hot milk, whisking constantly until it thickens. Season with salt, and white pepper. 4. Arrange a layer of eggplant in a greased 9x13 inch baking dish. Cover eggplant with all of the meat mixture, and then sprinkle 1/2 cup of Parmesan cheese over the meat. Cover with remaining eggplant, and sprinkle another 1/2 cup of cheese on top. Pour the bechamel sauce over the top, and sprinkle with the nutmeg. Sprinkle with the remaining cheese. 5. Bake for 1 hour at 350 degrees F (175 degrees C).
Servings: 4 4 eggs, lightly beaten, divided 2 tablespoons garlic powder, divided 2 cups grated Parmesan cheese, divided 1 tablespoon Italian seasoning salt and pepper to taste 1 cup all-purpose flour 1 cup vegetable oil for frying 2 large eggplant, peeled and sliced 1 (16 ounce) container ricotta cheese 1 cup shredded mozzarella cheese, divided 1 tablespoon dried parsley 1 (10 ounce) package chopped frozen spinach, thawed and pressed 1 (28 ounce) jar tomato pasta sauce, divided Preheat oven to 350 degrees F (175 degrees C). In a shallow mixing bowl combine 3 eggs, 1 tablespoon garlic powder, 1 cup Parmesan cheese, Italian seasoning, salt and pepper. In a separate, shallow dish or plate, pour the flour. Heat oil in a large, deep skillet. Dredge eggplant slices in flour, then in egg mixture and fry slices 2 or 3 at a time in hot oil. Place fried slices on a paper towel lined plate to drain. In a large bowl combine ricotta, 1/2 cup mozzarella, remaining 1 cup Parmesan, remaining 1 tablespoon garlic powder, 1 egg, parsley and spinach; mix well. Spread about 1/3 of the pasta sauce in the bottom of a 9x13 inch baking dish. Place about 2 tablespoons of spinach mixture in the center of each eggplant slice and roll securely; place in prepared pan. Pour remaining pasta sauce over eggplant rolls and top with remaining 1/2 cup mozzarella cheese. Bake in preheated oven for 30 minutes.
Serve with pita bread, Indian naan, or rice. Servings: 4 1 large eggplant 2 tablespoons vegetable oil 1 teaspoon cumin seeds 1 medium onion, thinly sliced 1 tablespoon ginger garlic paste 1 tablespoon curry powder 1 tomato, diced 1/2 cup plain yogurt 1 fresh jalapeno chile pepper, finely chopped 1 teaspoon salt 1/4 bunch cilantro, finely chopped Preheat oven to 450 degrees F. Place eggplant on a medium baking sheet. Bake 20 to 30 minutes in the preheated oven, until tender. Remove from heat, cool, peel, and chop. Heat oil in a medium saucepan over medium heat. Mix in cumin seeds and onion. Cook and stir until onion is tender. Mix ginger garlic paste, curry powder, and tomato into the saucepan, and cook about 1 minute. Stir in yogurt. Mix in eggplant and jalapeno pepper, and season with salt. Cover, and cook 10 minutes over high heat. Remove cover, reduce heat to low, and continue cooking about 5 minutes. Garnish with cilantro to serve.
Thanks, Bea! They look really good!
We lightly spray it with olive oil and grill it (sliced) along with a red onion, plum tomatoes (halved) and zuchinni or yellow squash. Then chop everything up and voila, a grilled sauce for pasta. We also throw in some balsamic vinegar. Try www.epicurious.com
The recipe Fay DeVito (one of the previous owners of the building that now houses Queen Victoria Bed & Breakfast) sent us is perfect for our theme of quick and easy foods for entertaining guests. She writes: "Some people turn their nose at the thought of using tomato sauce right out of the can. This recipe is delicious. I don't make it any other way and I have been complimented on this dish many times. I served this many times at our parties at The Beverly." Fay recommends using DelMonte or Hunt's tomato sauce. This recipe is from The Queen Victoria Inn Cookbook by Dane and Joan Wells.
Not exactly the healthiest because its frying a veggie, but I like it.
It is different because they dip the eggplant in the egg then parmesan cheese then bread crumbs.
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