FRIED EGGPLANT
Provided by Food Network Kitchen
Time 1h
Yield 4 servings
Number Of Ingredients 0
Steps:
- Peel 2 small eggplants and cut into 1/4-inch-thick rounds. Put 1 cup flour in a shallow bowl, beat 4 eggs in another bowl and put 1 cup breadcrumbs in another. Coat the eggplant in flour, then egg (let any excess drip off), then breadcrumbs. Heat 1/4 inch of vegetable oil in a large skillet over medium-high heat. Fry the eggplant in batches until golden brown, 2 to 3 minutes per side (add more oil if necessary). Drain on a rack and sprinkle with salt.
OVEN FRIED EGGPLANT OR AND ZUCCHINI PARMESAN
I'm posting this recipe for eggplant and or zucchini. No need to peel the zucchini. I've also done both in one recipe. You can also just oven bake the eggplant and dip into sauce for appetizers. My husband and I just love it! Especially when the eggplant and zucchini is home grown! No buttermilk no problem just place 1 teaspoon lemon juice or vinegar in a 1 cup glass then top with milk let sit while gathering the rest of the ingredients.
Provided by Rita1652
Categories One Dish Meal
Time 1h
Yield 1 casserole, 6-8 serving(s)
Number Of Ingredients 24
Steps:
- SAUCE: Coat bottom of a large pot with olive oil.
- Add onions, celery, and garlic and saute until tender about 5 minutes.
- Stir in canned tomatoes, paste, spices and wine. (optional)Taste of sauce is bitter you can add 1 teaspoon sugar.
- Bring to boil; reduce heat and simmer for 1 hour.
- Stir and stir and stir.
- EGGPLANT: In a gallon size zip-lock bag place flour, salt and pepper seal give a shake then add eggplant to coat.
- Mix eggs and buttermilk in bowl.
- Dip slices of dusted eggplant into egg mixture.
- In the same bag with the left over flour add seasoned breadcrumbs to it.
- Then dip eggplant into bag of seasoned breadcrumbs to coat them.
- Place breaded eggplant onto oil sprayed cookie sheets and bake in 400 degree oven for 10 minutes on each side.
- Cheese mixture: mix all together.
- Assemble casserole: Place some sauce on bottom of pan, follow with eggplant, then cheese, then sauce layering till all is used.
- Top with extra grated cheese.
- Bake in oven at 325 degrees for 30 minutes.
- Serve with crisp Italian Bread and green salad.
Nutrition Facts : Calories 513, Fat 22.8, SaturatedFat 12.3, Cholesterol 189.4, Sodium 833.9, Carbohydrate 49, Fiber 8.1, Sugar 6.9, Protein 28.8
AIR-FRIED RATATOUILLE, ITALIAN-STYLE
Traditional ratatouille vegetables, such as zucchini, are mixed with Italian herbs then air-fried to create a quick and easy side dish that is nutritious and delicious. Using an air fryer keeps the vegetables from getting soggy without using too much oil. You will need the baking accessory or an adaptable baking dish to use inside the air fryer basket.
Provided by Buckwheat Queen
Categories Side Dish Vegetables Squash Zucchini
Time 55m
Yield 4
Number Of Ingredients 14
Steps:
- Preheat an air fryer to 400 degrees F (200 degrees C).
- Place eggplant, zucchini, tomato, bell peppers, and onion in a bowl. Add cayenne pepper, basil, oregano, garlic, salt, and pepper. Mix well to distribute everything evenly. Drizzle in oil, wine, and vinegar, mixing to coat all the vegetables.
- Pour vegetable mixture into a baking dish and insert into the basket of the air fryer. Cook for 8 minutes. Stir; cook for another 8 minutes. Stir again and continue cooking until tender, stirring every 5 minutes, 10 to 15 minutes more. Turn off air fryer, leaving dish inside. Let rest for 5 minutes before serving.
Nutrition Facts : Calories 79.4 calories, Carbohydrate 10.2 g, Fat 3.8 g, Fiber 3.3 g, Protein 2.1 g, SaturatedFat 0.5 g, Sodium 47.6 mg, Sugar 5 g
EGGPLANT & ZUCCHINI ROLLATINI
Someone at the table is bound to praise your rollatini dish, then ask what the heck it is. Your simple answer: thin slices of eggplant that are lightly breaded and fried, covered with cheeses, rolled up, topped with tangy tomato sauce and baked. -Andrea Rivera, Westbury, New York
Provided by Taste of Home
Categories Dinner
Time 1h30m
Yield 8 servings.
Number Of Ingredients 20
Steps:
- Peel and slice eggplant lengthwise into sixteen 1/8-in.-thick slices. Place in a colander over a plate; sprinkle with salt and toss. Let stand for 30 minutes. Rinse and drain., In a large saucepan, saute onion and garlic in oil until tender. Add the remaining sauce ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 20-25 minutes to allow flavors to blend, stirring occasionally., Preheat oven to 350°. In a large bowl, combine mozzarella and cream cheese; mix well. In a large skillet, saute zucchini in 2 tablespoons oil until tender; remove and set aside., Place eggs and bread crumbs in separate shallow bowls. Dip eggplant in eggs, then bread crumbs. Fry eggplant in remaining oil in batches for 2-3 minutes on each side or until golden brown. Drain on paper towels., Spoon 1 cup sauce into an ungreased 13x9-in. baking dish. Layer eggplant slices with zucchini; top each with 3 tablespoons cheese mixture. Roll up and place seam side down in baking dish. Top with remaining sauce. Cover and bake until bubbly, 30-35 minutes. Sprinkle with Parmesan cheese.
Nutrition Facts : Calories 601 calories, Fat 41g fat (16g saturated fat), Cholesterol 116mg cholesterol, Sodium 1244mg sodium, Carbohydrate 36g carbohydrate (8g sugars, Fiber 7g fiber), Protein 26g protein.
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