Judys Eggplant Aubergine Parm Recipes

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.

Steps:

• Preheat the oven to 400 degrees F.
• Arrange the eggplant halves cut-side up on a rimmed baking sheet. Using the tip of a knife, score the flesh of the eggplant, being careful not to cut all the way through. Rub them evenly with 2 tablespoons olive oil and season with the salt. Roast until tender, 15 to 20 minutes.
• Remove the eggplant from the oven and divide the marinara evenly over the halves. Sprinkle with the mozzarella. Mix together the breadcrumbs, Parmesan and remaining 2 tablespoons olive oil in a small bowl. Top the eggplant with the breadcrumb mixture and return to the oven until golden brown and bubbly, about 12 minutes. Sprinkle with the basil and pepper flakes.

Steps:

• Slice eggplant lengthwise 3/8-inch thick.
• Salt both sides, and stack upright in colander.
• Set colander in sink, or set in tray to catch drippings.
• Let sweat for 30 minutes.
• Remove, rinse and pat eggplant dry.
• Place olive oil in pan, about 1 1/2 inches worth.
• Heat until oil is quite hot, but not smoking.
• Dredge eggplant on both sides in flour.
• Place in pan, not overlapping, until golden brown.
• Flip and continue frying until other side is golden brown.
• Remove, drain, and place on paper towels.
• Repeat with remaining eggplant.
• Meanwhile, as eggplant is being fried, place tomatoes, salt and olive oil in another pan.
• Turn to low, or low-medium, and let simmer as you fry the eggplant.
• Cook down until tomatoes are reduced by half.
• Preheat oven to 400 degrees.
• Smear bottom and sides of (approximately 11X7 baking dish, ceramic preferred) baking dish with butter.
• Place a single layer, overlapping, of eggplant in bottom of dish.
• Dot with cooked tomato.
• Cover with layer of mozzarella, sprinkle quite liberally with grated parm, and snip basil leaves across.
• Repeat process, finishing with a layer of eggplant on top.
• Sprinkle with remaining parm and place dish in upper third of oven.
• Check dish after 20 minutes.
• If there is too much liquid being released, remove excess with spoon.
• Cook for another 15 minutes.
• Let rest before serving.
• For a wonderful freezer meal:.
• To freeze: Cover dish with foil and freeze. When frozen you can pop it out of the container and put in a freezer bag if desired. Individual portions can be cut and microwaved as well for a quick meal!
• To heat: Thaw and preheat oven to 350°F Cover and bake for 20 minutes. Uncover and bake for 10-15 minutes more.

Steps:

• preheat oven to 350 degrees.
• mix egg and milk together in bowl, blend.
• heat olive oil in med frying pan.
• dip eggplant slices into egg/milk mixture.
• dip eggplant into breadcrumbs.
• place 4 slices at a time, into olive oil in frying pan.
• fry eggplant on each side, until each side is golden brown (you want them crispy, not mushy).
• remove eggplant from skillet, and place on paper towels to drain excess oil.
• repeat dipping and frying proces with other 4 eggplant slices.
• place 1/2 cup spaghetti sauce into 9x13 casserole dish.
• place eggplant into bottom of cassserole.
• pour spaghetti sauce over top of eggplant.
• sprinkle mozzarella/parmesan cheese over top of spaghetti sauce.
• bake in 350 degree oven for 30 minutes or until cheese is melted.
• serve over pasta if desired.

Steps:

• Peel eggplant and cut into half-inch dice.
• (If you wish, salt cubes with 1/2 t salt, let drain for 20 minutes, then dry in a towel--optional).
• Film large (preferably nonstick) skillet with the olive oil.
• Saute eggplant cubes over medium-high heat for 4-5 minutes, until tender.
• Add minced garlic and toss for a couple of minutes.
• Add parsley only at the last minute and toss before serving.
• Fine alone (hot or cold) as a side dish, or serve over prepared spaghetti squash.
• May toss with optional parmesan cheese.

Steps:

• Slice eggplant into rounds at least 1/4 inch thick.
• Brush rounds with olive oil on both sides, sprinkle with salt and pepper and roast at 425 degrees on a parchment lined sheet pan until completely cooked.
• In a casserole dish, spread a thin layer of marinara sauce, a layer of eggplant, a layer of marinara, a layer of mozzarella, a layer of basil and a layer of parmesan.
• Repeat until all ingredients are used.
• Bake in a 375 degree oven until the casserole is bubbling.
• Remove from oven and let rest for 5-10 minutes before serving.

Steps:

• Preheat the oven to 200°C.
• Dust the eggplant with flour, dip in egg and panfry in a non-stick pan in oil.
• Drain well on paper towels.
• Heat a little oil in a large non-stick pan and gently sauté onion and garlic. Add pasta sauce, wine, pesto and pepper. Bring to the boil and boil for a few minutes to allow the liquid to reduce a little. Season to taste.
• Put some of the sauce in the base of an ovenproof casserole dish, top with a layer of eggplant, and then mozzarella and sauce. Repeat this process, finishing with a thick layer of sauce and a sprinkling of parmesan.
• Cook in the oven for about 20 minutes. If the dish has been pre-prepared, you will need to cook it for longer, probably 30-40 minutes.
• Serve with a simple green salad.

Steps:

• Preheat oven to 350 degrees F.
• Spray or lightly oil a 9 x 13-inch pan.
• Spread 1/2 c sauce in pan.
• Peel eggplant and slice 1/2" thick.
• Arrange 1/2 the slices in the baking pan.
• Top with 1/2 c sauce, 1/2 the mozzarella, the remainder of the eggplant slices, and the remainder of the sauce.
• Cover with aluminum foil and bake 45 to 55 minutes.
• Top with the remainder of the mozzarella and the parmesan and return to oven, uncovered, under the broiler, until the cheese is lightly browned and bubbly.