Aubergineeggplantassanta Recipes

Steps:

• Add all ingredients to a large saucepan and heat over medium heat until mixture bgins to boil.
• Reduce heat and simmer for 15-20 minutes, stirring often.
• Pour into freezer containers or canning jars leaving an inch headspace.
• Cool completely, label, and freeze.
• Defrost overnight before serving.
• Serve this on your favourite crackers or on toasted french bread slices.
• Makes a great gift!

Steps:

• Trim and wash eggplant; do not remove skin.
• Cut crosswise into ¼ inch slices.
• Place on baking sheet, put a cup on one end of baking sheet to make it tilt (so that liquid that drains off will gather at one end); sprinkle eggplant slices with salt and let drain 30 minutes.
• Preheat oven to 400 degrees F.
• Lightly oil a 12 x 8 inch baking dish.
• Rinse eggplant and pat dry.
• Beat eggs in shallow bowl.
• Spread half of the breadcrumbs on large platter.
• Dip each eggplant slice first in the egg, letting excess drip back into bowl, then into the breadcrumbs, shaking off excess.
• Place slices as they are breaded onto a baking sheet.
• Heat ¼ cup of olive oil in large skillet over medium-high heat until rippling.
• Add enough eggplant slices to fin in one layer without crowding and saute on both sides until lightly-browned, 2-3 minutes per side.
• Transfer to paper toweling to drain as the slices become done.
• Continue, adding more oil if necessary.
• When finished frying eggplant, add mushrooms, olives and spinach to same skillet, reduce heat to medium.
• Saute, stirring frequently, until spinach has just wilted, about 2 minutes.
• Remove from heat.
• Make a layer of half the eggplant slices in baking dish.
• Spread ricotta cheese evenly over; sprinkle with Parmesan, then cover with mushroom mixture.
• Add remaining eggplant slices; pour on 2 cups marinara sauce and top with slices of mozzarella.
• Bake until hot and bubbly, about 20-25 minutes.
• Let stand 10 minutes before serving.

Steps:

• Put eggplant slices in container and brush or sprinkle with liquid smoke.
• Cover and set aside for a 5 minutes.
• Heat oil in hot pan and fry the eggplant strips until browned.
• Coat one side of the bread slices lightly with mayonnaise (you can toast the bread, if you like).
• Layer the eggplant, lettuce, and tomato on the bread.
• Serve and enjoy!
• Note: avocado is a tasty addition to this sandwich.

Steps:

• Prepare the eggplants/aubergines by peeling them and cutting into cubes (about 1-inch).
• Heat the oil in a frying pan add the cubes and sauté for a few minutes
• Add the chopped onion, crushed garlic and paprika to the eggplant/aubergine in the frying pan and fry over a low heat for a further 5 mins
• Add the chopped tomatoes; season with salt and pepper
• Cover the frying pan and cook for a further 15 minutes (checking that the eggplant/ aubergine is well cooked and tender).
• Place in a serving dish and garnish with a chopped fresh parsley.

Steps:

• Peel the eggplant& cut off the stem edge.
• Mix the beaten eggs in a bowl.
• Pour crushed cornflakes in a large plate.
• Slice the eggplant into 1/4" thick slices.
• Pat the slices dry with paper towel.
• Dip the eggplant slices into the egg batter covering both sides,& then dip into the crushed cornflakes& cover both sides.
• Place eggplant slices into large skillet with olive oil.
• MAKE SURE THE SKILLET& OIL IS EXTREMELY HOT before you place the slices into the skillet.
• Sprinkle salt& pepper to taste.
• Brown until golden brown on both sides.
• Spray the inside of a large glass baking dish with Pam or cover with oil or shortening.
• Place the eggplant slices, one row at a time lengthwise, into the baking dish.
• After the first row is in, spoon onto the row some marinara sauce& then sprinkle some cheese.
• Then place the next row of eggplant slices slightly overlapping the first row& then the sauce& cheese on that row.
• Continue until the baking dish is filled.
• Place into preheated 350 degree oven until the cheese melts& bubbles.
• Remove from oven& serve.

Steps:

• Slice eggplant as u would to make n eggplant parm, about 1/4 inch round slices.
• Sprinkle with salt to drain out extra water, about 20 minutes.
• Mix marinade ingredients together and pour over eggplant and let marinate at least 1/2 an hour or as much as 8 hours.
• Bake on baking sheet for 12 minutes or cook on stove top in skillet until tender.

Steps:

• Sprinkle aubergine with salt ans place in a colander. Weigh down with a heavy dish and leave for 30 minutes.
• Place the toms in a bowl and cover with boiling water for one minute. Then plunge in cold water to allow you to peel off the skins.
• Heat 2 tbsp oil in a large pan and cook the garlic until coloured. Add onion and gently cook until softened. Add tomatoes and sugar.
• Bring to boil and simmer for 40 minutes, uncovered. Season if desired and add 1/2 the basil.
• Rinse aubergine and pat dry. dredge in the flour and set aside.
• Whisk the eggs in a bowl and add the parmesan.
• Heat the remaining oil in a frying pan. Dip the aubergine in the egg mix and fry until golden on both sides. Drain and set aside.
• Heat oven to 190°C/375°F.
• In a 20cm springform tin begin arranging the dish.
• Layer of aubergines first.
• Layer of tomato sauce and basil.
• Layer of mozzarella.
• Layer of sauce and basil.
• Layer of aubergine.
• Sprinkle over more parmesan if desired and bake for 25 minutes.