Eggplant Aubergine And Portabella Schnitzel Recipes

Steps:

• Trim the sides of the eggplant and slice lengthwise into 4 large thin steaks or eggplant cutlets, 1/4-inch thick. Salt the eggplant on both sides and drain on a towel for 20 minutes, turning occasionally.
• In a shallow dish combine the juice of 1 lemon with the vinegar and Dijon. Whisk in 3 tablespoons olive oil, and season the dressing with pepper. Pat the eggplant dry and turn in the dressing, and cover and chill at least 4 hours or overnight.
• Char the peppers evenly over a flame or under the broiler to blacken the skins all over. Cover and cool to handle. Wipe off the skins, seed and slice the peppers into long strips. Combine the peppers with the capers, thyme, chopped garlic, a drizzle of olive oil and some salt and pepper.
• In a shallow dish combine the breadcrumbs with the granulated garlic, onion and nutmeg. Mix in the grated parm and parsley. Remove the eggplant and press to coat in breadcrumbs.
• Heat 1/2-inch of frying oil in a large skillet over medium to medium-high heat. Fry the eggplant until crispy and deeply golden, 2 to 3 minutes on each side. Serve with the lemon wedges and side of peppers.
• Get Rachael's shopping list for this episode's recipes here.

Steps:

• Preheat the oven to 350°F Coat baking sheet with cooking spray.
• To Make the Schnitzel:.
• Whisk the milk and egg together in a large bowl. Spread the breadcrumbs on a large plate. Dip the mushroom and eggplant slices into the milk mixture, then coat the slices with breadcrumbs. Shake off the excess crumbs, and place on the prepared baking sheet. Spray the vegetables with cooking spray(or you may brush with some olive oil), and bake 10 minutes. Flip vegetables, and spray again with the cooking spray(or more olive oil). Bake 10-15 minutes more, or until the vegetables are tender and breadcrumbs are dark golden brown. Set aside.
• To make Lemon Caper Sauce:.
• Melt the butter in a saucepan over medium high heat. Cook 2-3 minutes, or until the butter begins to brown. Stir in oil and capers, and cook 1 minute more. Remove from the heat, and add lemon juice and parsley.
• To serve, stack 1 mushroom and several eggplant rounds on each plate; drizzle with the lemon caper sauce,and garnish with lemon slices and parsley sprigs. Serve immediately. Enjoy!

Steps:

• Place an oven rack in the center of the oven. Preheat the oven to 450 degrees F. Spray 2 heavy baking sheets with vegetable oil cooking spray or line with silicon baking mats. Set aside.
• In a medium bowl, mix together the flour, salt and pepper. Place the eggs in another medium bowl. Place the breadcrumbs in a third medium bowl. Toss the eggplant slices and mushrooms in the flour mixture to coat. Working in batches, dip the eggplant slices and mushrooms first in the eggs and then into the breadcrumbs to coat. Arrange in a single layer on the prepared baking sheet. Drizzle with the olive oil, if using, and roast until brown and crisp, about 20 minutes.
• To assemble the sandwiches, spread each slice of bread with 2 tablespoons of tomato-basil sauce. Place the mushrooms on top. Add 1/4 cup of cheese and 1/2 cup of arugula. Place the eggplant slices on top. Spoon 1 tablespoon of tomato-basil sauce on top of the eggplant. Repeat for the remaining sandwiches and serve.

Steps:

• Preheat oven to 375°F. Arrange mushrooms, rounded side down, on large baking sheet. Heat oil in heavy medium skillet over medium heat. Add eggplant, sun-dried tomatoes and garlic. Sauté until eggplant is soft, about 8 minutes. Stir in red wine and simmer until liquid evaporates, about 2 minutes. Remove skillet from heat; stir in Gorgonzola cheese and 1 tablespoon basil. Season with salt and pepper. Spoon mixture evenly into mushroom caps. Sprinkle with Parmesan cheese. Cover mushrooms with aluminum foil. Bake mushrooms for 15 minutes. Remove foil and continue baking until cheese melts, filling bubbles and mushrooms are tender when pierced with sharp knife, about 10 minutes. Sprinkle mushrooms with remaining 1 tablespoon basil and serve warm.

Steps:

• Grease a 2-3-quart oval baking dish (I use my Le Creuset cookware for this recipe!).
• Set oven to broiler heat.
• Grease a large baking sheet.
• Brush each side of eggplant slices with olive oil, then season lightly with salt and black pepper.
• Arrange the eggplant slices on the baking sheet; broil for 3 minutes on each side, or until lightly browned.
• In a large skillet heat 2-4 tablespoons olive oil over medium heat; add in onion, garlic, Italian seasoning, chili flakes (if using) and mushrooms; saute for about 7-8 minutes, or until the liquid from the mushrooms evaporates, season the mixture with salt and pepper.
• Spread HALF the mushroom mixture on the bottom of the dish.
• Arrange HALF the eggplant slices over the mushroom mixture.
• Top with HALF of the tomato sauce and about 1-1/2 cups of the mozza cheese.
• Spread the remaining mushroom mixture over the mozza cheese; top with remaining eggplant slices, then top with remaining tomato sauce.
• Cover and bake in a 375 degree oven for about 1 hour.
• Remove then sprinkle with about 1/3 cup Parmesan cheese and about 1-1/2 cups mozza cheese.
• Return to oven uncovered for another 5-6 minutes or until the cheese melts.
• Let stand about 10-15 minutes before serving.
• Delicious!

Steps:

• Wash eggplants and cut along in strips of 1cm (10mm), boil them in a mixture of half water and vinegar for about 2 to 3 minutes (you might have to do it in batches, depends on the size of the pot), remove and place them on a tea towel or paper towel, let drain and cool.
• In the mean time, beat the eggs adding the garlic, parsley, salt, pepper and milk.
• In a tray spread the bread crumbs.
• Dip the cooled eggplants in the egg mixture and then pass over the bread crumbs, repeat the process until you finish the lot of the eggplants.
• In a frying pan add oil and heat (medium heat) and fry the crumbed eggplants, remove as soon they get a golden colour, place them on paper towel to drain.
• Can be served with salad and mushed potatoes.
• •Another option: Once fried, put some mozzarella cheese on top and place in medium heat oven until cheese melts.
• Always serve hot.

Steps:

• Preheat oven to 450°F.
• Spray a nonstick skillet with cooking spray and place over medium heat until hot. Spray the mushroom tops with cooking spray and brush on Worcestershire sauce. Heat them in the skillet, tops down, for 3-4 minutes and turn them over for 3-4 minutes. Remove them when tender and set aside.
• Put the muffin bottoms on a baking sheet and top with cheese. Bake them until the cheese melts and remove them from the oven and the baking sheet.
• Spray both sides of the eggplant with the spray and brush with Worcestershire sauce and place them on the baking sheet. Bake them 5 minutes and turn. Place the muffin tops also on the baking sheet at this time and bake for 5 minutes. Bake until the eggplant is tender and the muffin tops golden.
• To make your sandwich, place a small amount of mayo on the muffin bottom. Layer tomato, eggplant and mushroom on the bottom and top with the top half of muffin.

Steps:

• Preheat oven to 350 degrees.
• Peel eggplant and cut into large chunks.
• Boil in salted water for about 10 minutes or until soft.
• Drain eggplant in collander, then return to pot and mash.
• Add all other ingredients except 1/2 cup of the cheese.
• Spray a casserole dish with cooking spray and pour eggplant mixture into dish.
• Sprinkle remaining cheese on top.
• Bake for 45 minutes.