EGGPLANT (AUBERGINE) CASSEROLE
Make and share this Eggplant (Aubergine) Casserole recipe from Food.com.
Provided by KJ1036
Categories Cheese
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 180°C.
- Heat oil in saucepan.
- Sauté eggplant and onion until soft.
- Remove saucepan from heat and stir through margarine until melted.
- Add remainder of ingredients, and combine well.
- Transfer to a casserole dish, and bake until golden and bubbling, approx 45 minutes.
OVEN FRIED EGGPLANT (AUBERGINE)
This recipe appeared in "Cooking Light" magazine. This is a non-traditional way to prepare eggplant, but it really cuts the calories.
Provided by James Craig
Categories Lunch/Snacks
Time 35m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Combine first 2 ingredients, stir well.
- Spread evenly over both sides of eggplant slices.
- Combine breadcrumbs, cheese, and Italian seasoning in a shallow bowl; dredge eggplant in breadcrumbs mixture.
- Place eggplant on a baking sheet coated with cooking spray.
- Bake@ 425 degrees for 12 minutes.
- Turn eggplant over; and bake an additional 12 minutes or until golden.
EASY EGGPLANT (AUBERGINE) PARMIGIANA
Use your favourite marinara sauce! This is so easy and good you'll wonder why you avoided trying it. From "The Sopranos" The one hour of prep time includes 30 minutes of draining.
Provided by Barefoot Beachcomber
Categories One Dish Meal
Time 2h30m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Trim the eggplants and cut them into 1/4 inch thick slices.
- Layer the slices in a colander, sprinkling each layer with salt.
- Let drain for 30 minutes.
- Rinse the eggplant and pat dry.
- Pour about 1/2 inch oil a large deep skillet and heat over medium heat.
- Fry the slices, in a single layer, turning once, until browned on both sides.
- Drain on paper towels.
- Preheat the oven to 350.
- Spread a thin layer of tomato sauce in a shallow baking dish.
- Make a layer of eggplant slices, overlapping them slightly.
- Top with a layer of mozzarella, another layer of sauce, and a sprinkle of grated cheese.
- Repeat the layering, ending with eggplant, sauce, and grated cheese.
- Bake for 45 to 60 minutes, or until the sauce is bubbling and the mozzarella is melted.
- Let stand for 10 minutes before serving.
PERFECT EGGPLANT (AUBERGINE) PARMESAN SECRETS
I don't like mushy eggplant so had to develop my own recipe. I've checked in Zaar and although there are some close to mine, there is just enough difference to make it worthwhile posting. When I'm having spaghetti, I always make enough sauce and freeze it so that I can have eggplant the following week or so. I don't peel eggplant but that's your choice.
Provided by CoolMonday
Categories Vegetable
Time 2h30m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Wash eggplant, dry, trim ends.
- Slice to 1/4 inch rounds.
- Sprinkle salt on both sides.
- Spread out in strainer over sink, or in bowl for 1 hour to drain moisture.
- Rinse well and pat dry with paper towels.
- Put flour in flat dish, eggs in bowl, breadcrumbs in separate flat dish.
- Coat both sides of slices in flour.
- Dip in egg.
- Coat in breadcrumbs.
- Stack in separate dish.
- Heat oil in pan.
- Brown slices in oil a few at a time, may have to change oil if it gets too brown.
- Drain on papertowels (I just do this in layers).
- In a 9x13 baking dish, spread a couple of tablespoons of sauce on the bottom.
- Place a layer of eggplant (can be overlapped), spread sauce, sprinkle with mozzarella and parmesan.
- Repeat layers till done. Takes me three layers, so divide all items in three.
- Bake at 350 for 30-35 minutes until cheese melts.
Nutrition Facts : Calories 668.3, Fat 31.9, SaturatedFat 12.2, Cholesterol 177.3, Sodium 1144.7, Carbohydrate 65.8, Fiber 10.6, Sugar 14.9, Protein 30.1
FRIED EGGPLANT (AUBERGINE)
An adopted recipe I've not tried. Here's hwat the OP says about it: "Very easy fried eggplant. Just like shake n' bake!My husband really likes this recipe. He says it's the best fried eggplant he ever had. Easy to make this "parmesan" by adding sauce, mozzerella and baking. Very cheap too!! One SMALL eggplant feeds 6!"
Provided by spatchcock
Categories Vegetable
Time 40m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oil in pan on medium till a splash of water sizzles on it.
- Put everything in a giant freezer ziploc bag EXCEPT the eggplant, oil and eggs.
- Skake it up well.
- Lightly beat eggs in a bowl.
- Dip eggplant slices in egg and add to bag about 3-4 at a time.
- Shake them up good.
- Place battered slices in hot oil.
- flip after 2 minutes.
- Remove when browned on both sides, about 4 minutes total.
- Continue until all slices are done.
- I always make this with pasta, garlic bread and my stuffed mushrooms (recipe posted).
Nutrition Facts : Calories 863.4, Fat 77.9, SaturatedFat 11.2, Cholesterol 74.6, Sodium 796.5, Carbohydrate 33.5, Fiber 5, Sugar 4.7, Protein 10.6
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