Eggplantaubergineandzitiparmesan Recipes

Steps:

• Place the eggplant slices in a bowl, and sprinkle with salt. Let drain over a bowl in the refrigerator for at least an hour. I like to do this overnight.
• Preheat the oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add ziti pasta, and cook for about 6 minutes, or until almost tender. It will cook the rest of the way in the oven. Drain. Mix together the ricotta cheese and eggs in a small bowl. Stir in half of the mozzarella cheese and Pecorino Romano cheese.
• Spread a thin layer of sauce in the bottom of a 9x13 inch baking dish. Arrange layers of eggplant, cheese, ziti pasta, and more sauce all the way to the top of the pan. Top with remaining mozzarella cheese.
• Bake for 45 minutes in the preheated oven, until heated through and cheese is lightly browned.

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:

• 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.

Steps:

• Arrange the eggplant slices on several baking sheets and sprinkle generously all over with kosher salt. Set aside to let the bitter juices weep from the eggplant, about 1 hour.
• Transfer the eggplant to a colander in the sink, and rinse well under cold running water. Transfer eggplant to a work surface and blot very dry with paper towels.
• In a large bowl, whisk together the 1 1/2 teaspoons salt, breadcrumbs, oregano, thyme, and season with pepper.
• Place the flour in a medium lipped plate or bowl. In another medium bowl, whisk the egg and milk together. Dredge an eggplant slice in the flour, then dip it in the egg, and finally dredge it in the breadcrumb mixture. Shake off any excess breading and transfer the eggplant to a baking sheet. Repeat with the remaining eggplant.
• In a large straight-sided skillet, pour the oil to a depth of 1/2 inch. Heat the oil over medium heat until it registers 400 degrees F on a deep frying thermometer. (The oil must be heated to 400 degrees F. so that the breaded eggplant, when added, will drop the temperature of the oil to the proper frying temperature of 375 degrees F.)
• Working in small batches, fry the eggplant slices, turning once, until golden brown, about 3 minutes per batch. Using tongs, transfer to a paper towel-lined baking sheet and season with salt to taste. Repeat with the remaining eggplant.
• Preheat the oven to 400 degrees F. Lightly brush a 15 x 10- x 2-inch-baking dish with olive oil. Cover the bottom of the baking dish with 1/3 of the marinara sauce and arrange half of the eggplant over the sauce. Cover the eggplant with another 1/3 of the sauce. Scatter half of the Parmesan and half of the mozzarella over the sauced eggplant. Repeat with the remaining eggplant, sauce, Parmesan, and mozzarella. Bake until hot and just beginning to brown, about 30 minutes. Serve immediately.
• Heat the oil in a medium saucepan over medium-high heat. Saute the onion and garlic, stirring, until lightly browned, about 3 minutes. Add the tomatoes and the herb sprigs and bring to a boil. Lower the heat and simmer, covered, for 10 minutes.
• Remove and discard the herb sprigs. Stir in the salt and season with pepper to taste. Use immediately, store covered in the refrigerator for up to 3 days, or freeze for up to 2 months.
• Yield: about 3 1/2 cups
• Copyright 2001 Television Food Network, G.P. All rights reserved

Steps:

• First make the sauce: Put a large saucepan over medium heat and add the olive oil. Add the garlic and cook 1 minute. Add the olives, red pepper flakes, and capers, and let that cook for 2 minutes, stirring often. Toss in the tomatoes with their juices and bring to a low simmer. Stir in the basil and season with salt and pepper. Simmer for 10 minutes. Remove from the heat and set aside.
• Combine the bread crumbs, garlic powder, and oregano in a shallow bowl; season generously with salt and pepper and mix well. Crack 3 of the eggs into another shallow bowl; season with salt and pepper and beat with a fork to mix. Put the flour in another shallow bowl and season with salt and pepper. Arrange the eggplant, flour, beaten eggs, and bread crumbs on a work surface near the stove.
• Heat about 1/4-inch olive oil in a large skillet over medium heat. When the oil is hot, dredge several eggplant slices first in the flour, then dip them in the egg, and finally coat them in the bread crumbs. Put as many eggplant in the skillet as will fit comfortably in a single layer and cook until tender and well browned on both sides. Drain on paper towels. Cook all of the eggplant slices this way, adding more olive oil to the pan as needed.
• Stir together the ricotta and 1/2 cup of the Parmigiano cheese. Stir in the basil and remaining 2 eggs, and season with salt and pepper.
• Preheat the oven to 350 degrees F.
• To assemble the dish, first get yourself set up with a large, buttered baking dish. Have ready the eggplant, the ricotta mixture, the tomato sauce, the shredded mozzarella cheese and the remaining 3/4 cup grated Parmigiano. To start, spoon some of the tomato sauce over the bottom of the baking dish. Now add a layer of eggplant. Spread with half of the ricotta mixture. Spoon another layer of tomato sauce over and sprinkle with about one-third of the mozzarella. Repeat with a layer of eggplant, the rest of the ricotta, tomato sauce, and another third of the mozzarella. Finish with the rest of the eggplant, the rest of the tomato sauce, and the rest of the mozzarella. Sprinkle with the 3/4 cup Parmigiano.
• Put the dish in the oven and bake for about 1 hour, until golden and bubbling. Let stand for about 20 minutes before cutting.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Dip eggplant slices in egg, then in bread crumbs. Place in a single layer on a baking sheet. Bake in preheated oven for 5 minutes on each side.
• In a 9x13 inch baking dish spread spaghetti sauce to cover the bottom. Place a layer of eggplant slices in the sauce. Sprinkle with mozzarella and Parmesan cheeses. Repeat with remaining ingredients, ending with the cheeses. Sprinkle basil on top.
• Bake in preheated oven for 35 minutes, or until golden brown.

Steps:

• Cut each eggplant into about ½-inch (1-cm) thick round slices.
• Arrange the slices in a single layer on a baking sheet lined with paper towels.
• Sprinkle the eggplant with half of the coarse salt. Flip the slices over and sprinkle with the rest of the salt.
• Put another baking sheet on top of the eggplant and place something heavy, like a cast-iron skillet, on the top baking sheet to help release moisture from the eggplant. Let sit for 30 minutes.
• Uncover the eggplant slices and pat dry with paper towels. Brush most of the salt from the eggplant with a paper towel, then transfer to a medium bowl. Set aside.
• In a separate medium bowl, combine the flour, oregano, basil, garlic powder, and pepper. Mix well.
• Heat the vegetable oil in a large frying pan until it reaches 375°F (190°C).
• Coat each eggplant slice in the flour mixture, shaking off any excess flour.
• Preheat the oven to 350°F (180°C).
• Fry the eggplant in batches until golden brown on both sides, 2-3 minutes per side. Drain on a paper towel-lined baking sheet and pat dry using more paper towels to absorb excess oil.
• Pour about 1 cup (260 g) of marinara sauce into a 2½-quart (2 L) baking dish and spread evenly to cover the bottom of the dish.
• Add about 8 eggplant slices (it's okay if they overlap) and cover with ½ cup (130 g) of marinara. Sprinkle with a third of the fresh basil, then top with about a third of the shredded mozzarella and Parmesan. Repeat to make 2 more layers. Finish with the fresh mozzarella cheese and a final sprinkling of Parmesan.
• Bake for 30 minutes, until the mozzarella is bubbling and golden brown.
• Let cool for 10 minutes, then serve garnished with fresh basil.
• Enjoy!

Steps:

• In a Dutch oven over medium heat, cook garlic in oil 1 minute. Stir in tomatoes, olives, basil, capers, pepper flakes and pepper. Bring to a boil. Reduce heat; simmer, uncovered, 45-60 minutes or until thickened., Meanwhile, for eggplant, place flour and eggs in separate shallow bowls. In another bowl, combine bread crumbs, garlic powder and oregano. Dip eggplant in flour, eggs, then bread crumb mixture., In a large skillet, cook eggplant in batches in oil for 5 minutes on each side or until tender. Drain on paper towels. In a large bowl, combine the eggs, ricotta, 1/2 cup Parmesan cheese, basil and pepper., Preheat oven to 350°. In each of two greased 13x9-in. baking dishes, layer 1-1/2 cups tomato sauce, four eggplant slices, 1 cup ricotta mixture and 2 cups mozzarella cheese. Repeat layers. Sprinkle each with remaining Parmesan cheese. Bake, uncovered, 35-40 minutes or until bubbly. Let stand 10 minutes before cutting.

Steps:

• Preheat oven to 375 degrees.
• Peel eggplant, if you wish, and cut into 1/4 inch thick round slices.
• Lightly grease a medium sized casserole dish and place half of the eggplant on the bottom.
• Top with 1/2 cup of parmesan, 3/4 cup mozzarella and 3/4 cup of sauce, sprinkle with spices.
• Repeat layers and again, sprinkle with spices.
• Cover with aluminum foil and bake for 40 minutes or until eggplant is tender.
• Uncover and top with the remaining 1/2 cup of mozzarella and once again, sprinkle with spices; bake for about 5 more minutes or until the cheese is melted.

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:

• Lightly beat 12 of the eggs in a medium bowl. Slowly add the flour, mixing with a hand blender, until the mixture is the consistency of a light runny batter. (Add a little more flour if needed.)
• Heat the oil in a large, heavy frying pan until hot. Dip each slice of eggplant into the batter and then put directly into the hot oil. Fry until light brown on each side, about 30 seconds. Remove to a colander to drain any excess oil.
• Beat the remaining 8 eggs in a medium bowl. In a disposable aluminum pan or a cake pan, begin a lasagna-like assembly process. Add a very thin layer of tomato sauce to the bottom of the pan. Add one layer of eggplant, a little Parmesan and a drizzle of the beaten egg. Begin again with the tomato sauce, and repeat for as thick as you want, with no less than three layers. (Reserve a little of the tomato sauce and beaten egg for the baking.) It's best to refrigerate overnight before baking.
• Preheat the oven to 350 degrees F.
• Add a thin layer of tomato sauce on top of the eggplant, followed by some beaten egg. Cover with plastic wrap and foil, and bake for 1 hour.

Steps:

• Sprinkle the eggplant with salt. Place the eggplant in a colander, and let it drain for 30 minutes.
• Rinse the eggplant, and pat it dry.
• Cook the ziti al dente according to the package directions.
• Drain and rinse the pasta, and set it aside. Combine the oil and garlic, and smear it on the eggplant slices.
• Then sprinkle the slices generously with pepper.
• Broil the eggplant slices about 4 inches from the heat, turning them once, for a total of about 5 minutes.
• (You may have to do this in 2 batches.) In a large bowl, combine the ricotta or cottage cheese, all but 2 tablespoons of the parmesan, the parsley, basil, oregano, and pepper flakes.
• Toss the cheese mixture with the ziti.
• On the bottom of a 2-= to 3 quart casserole, spread a thin layer of tomato sauce, add half the ziti mixture, then half the eggplant slices, then half the remaining tomato sauce. Repeat the ziti, eggplant, and sauce layers.
• Top with the reserved 2 tablespoons of parmesan.
• Cover the casserole, and bake it in a preheated 400 degree oven for 30 minutes.
• Remove the cover, and bake the casserole for another 15 minutes or until the top is lightly browned.
• .

Steps:

• Line a baking sheet with a layer of paper towel or a clean kitchen towel. Trim off the top and bottom of the eggplant and slice into 2-centimeter (1-inch) thick disks. Place the slices in a single layer onto the paper towel lined baking sheet and evenly sprinkle both sides with the kosher salt.
• Allow the salted eggplant to sit for about 20 minutes. Preheat your oven to 375 degrees F (190 degrees C).
• Meanwhile, for the sauce, combine the tomatoes and their juices with the butter, halved onion and Parmesan rind, if using, in a medium saucepan. Pick the basil leaves from the stems, add the stems to the tomatoes and set the leaves aside. Place a lid on the pan so that it is a little off kilter to allow steam out and place over medium heat. Cook, stirring occasionally, for at least 30 minutes, or even longer for a more intense tomato flavor.
• Pat the eggplant dry with some paper towel or a clean kitchen towel and remove from the baking sheet. Coat the bottom of the baking sheet with the olive oil and arrange the eggplant slices in a single layer. Flip the eggplant slices over to coat both sides in oil. Season with pepper and a bit more salt (don't worry, lots of the salt that you previously put on has been wiped away so the eggplant won't taste super salty). Bake for 25 to 30 minutes, flipping halfway through, until golden brown on both sides.
• Remove the eggplant from the oven and top each with a spoon of the tomato sauce and sprinkle with the Parmigiano-Reggiano cheese. Return the eggplant to the oven and cook for another 8 to 10 minutes, or until the cheese is melted.
• To serve, spoon some sauce onto your plates and divide and stack the roasted eggplant parm on top. Tear up the fresh mozzarella and basil leaves, scatter on top and season with salt and pepper.

Steps:

• For the sauce: Add the olive oil, crushed red pepper, onion and salt to taste to a medium saucepan. Turn on the heat to medium and saute the onions until translucent, 5 to 7 minutes. Add the crushed tomatoes, garlic, 1/4 cup water and more salt to taste. Stir to combine and allow to cook down until the sauce is reduced and the flavors have melded, 15 to 20 minutes.
• For the eggplant: Meanwhile, preheat the oven to 400 degrees F.
• Peel the eggplant lengthwise, alternating every inch so there are still some strips of skin remaining. Slice the eggplant into 1/2-inch rounds and arrange on a sheet tray. Season the eggplant on both sides generously with salt and set aside.
• Set up a dredging station with three bowls: place the flour into one bowl, eggs into another and panko in the third. One at a time, dip the eggplant rounds into the flour first, then the eggs and finally the panko. Press the breading into the eggplant to ensure it is fully coated. Place on a sheet tray lined with a rack.
• Heat the olive oil in a large saute pan until it shimmers. Add the eggplant in batches and cook until golden brown, turning once, 3 to 4 minutes per side. Drain the eggplant on a paper towel-lined tray. Drain the oil from the pan and set the pan aside for later.
• Top each piece of eggplant with a spoonful of sauce and a slice of fresh mozzarella. Bake until the cheese is just melted, 5 minutes. Sprinkle with the Parmesan cheese.
• For the pasta: Bring a large pot of water to a boil. Season the pasta water generously with salt. It should be as salty as the sea. Add the rigatoni and cook according to package directions. Drain and set aside.
• To finish, add a few scoops of sauce to the saute pan that the eggplant was cooked in. Add the cooked rigatoni and toss in the sauce, ensuring all of the noodles are coated. Add the Parmesan cheese and a drizzle of olive oil.
• To serve: Plate 2 pieces of the eggplant Parmesan alongside a generous scoop of rigatoni and finish with the fresh basil. Enjoy!

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.

Steps:

• Sprinkle both sides of the eggplant slices with salt. Place slices in a colander, and place a dish underneath the colander to capture liquid that will sweat out of the eggplant. Allow to sit for 30 minutes.
• Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, mix the ricotta, mozzarella cheese and 1/4 cup Parmesan cheese. Mix in egg and basil.
• Rinse the eggplant in cold water until all salt is removed. In a large skillet, heat 4 tablespoons olive oil over medium heat. Place one layer of eggplant in the pan, brown each side. Repeat with remaining eggplant slices, using additional oil if necessary.
• In a 9x13 inch baking dish, evenly spread 1 1/2 cups of spaghetti sauce. Arrange a single layer of eggplant slices on top of the sauce. Top the eggplant with 1/2 of the cheese mixture. Repeat layering process until all the eggplant and cheese mixture is used. Pour remaining sauce on top of layers, and sprinkle with remaining Parmesan cheese.
• Bake 30 to 45 minutes in the preheated oven, until sauce is bubbly.

Steps:

• Marinara Sauce: Trim root ends of the garlic cloves, then smash with the flat side of a knife. Peel off skins and set aside. In a 4-quart Dutch oven over high heat, add oil, followed by garlic. When the garlic begins to sizzle, add a pinch of salt. Stir and toast the garlic until deep golden brown, 3-4 minutes. Add red pepper flakes (optional, for heat), reduce temperature to low, and add tomatoes. Increase heat to medium, add two pinches of salt and two pinches of sugar, and bring sauce to a simmer, 10-12 minutes. When simmering, taste and adjust for seasoning. Turn off heat.In a large bowl, add two large sprigs of basil, then pour the sauce over the basil. Set aside to steep while preparing the eggplant. (Makes 2 quarts. Once cool, remove and discard basil; store in an airtight container in the refrigerator up to 4-5 days or in the freezer up to 3 months.)
• Breading Mixture: In a large bowl, add seasoned breadcrumbs, oregano, Parmigiano-Reggiano, Pecorino, and a big pinch of salt. Stir to mix well and set aside. In another large bowl, whisk eggs; season with a generous amount of black pepper and a few pinches of salt. Add flour to a large bowl.
• Prepare eggplant: Use a vegetable peeler to peel the eggplant; discard peel. Cut away the stem ends and discard. Use a mandoline to slice eggplant lengthwise into ⅛-inch thick slices; for safety, make the last few slices with a chef's knife.
• Arrange bowls side by side for dredging: flour, eggs, and breading mixture. First dredge each eggplant slice in flour, shaking off excess. Then coat with the beaten egg, followed by the breading mixture. Set breaded eggplant on a rack fitted over a baking sheet until ready to fry.
• Fry eggplant cutlets: In a nonstick skillet over medium-high heat, add ⅓ cup oil. (Adjust amount as needed to have about ¼ inch of oil in the pan.) Test the oil's temperature by adding a few drops of water: if the water sizzles right away, the oil is ready for frying. Gently lay the eggplant into the oil facing away from you to avoid getting splattered. Let fry undisturbed, about 2 minutes, adjusting heat to maintain the temperature.Once the first side of the eggplant is golden brown, use tongs to gently flip (facing away from you again) and fry the other side until golden brown and delicious-or "GBD," as Chef Tacinelli puts it- about 1 more minute. As they finish frying, arrange eggplant cutlets in an even layer to drain on a baking sheet lined with paper towels. (Once the sheet pan is full, cover with more paper towels and place freshly fried eggplant on top.) Fry remaining eggplant, adding more oil as needed and keeping the temperature steady.
• Assembly: Preheat oven to 350 degrees F. Remove basil and garlic cloves from tomato sauce and discard. In another bowl, combine the Parmigiano-Reggiano and Pecorino cheeses.Spread 1 cup sauce across the bottom of the baking dish. Arrange eggplant cutlets in a single even layer, tearing some into smaller pieces as necessary to fill the gaps. Press the eggplant layer gently into the sauce. (Do this each time you add an eggplant layer.) Next, spread ⅓ cup sauce over the eggplant, followed by ¼ cup Parmigiano-Pecorino mixture. In even layers, add eggplant, ⅓ cup sauce, ¼ cup Parmigiano-Pecorino, ¾ cup mozzarella, and half of the basil leaves. Then add another layer of eggplant, sauce, and Parmigiano-Pecorino. Finally, layer the remaining eggplant, sauce, Parmigiano-Pecorino, basil, and mozzarella. Cover with foil and bake, 45 minutes. (Here are the layers once more, from the bottom up: 1 C sauce, eggplant, ⅓ C sauce, ¼ C Parmigiano-Pecorino, eggplant, ⅓ C sauce, ¼ C Parmigiano-Pecorino, ¾ C mozzarella, half the basil leaves, eggplant, ⅓ C sauce, ¼ C Parmigiano-Pecorino, remaining eggplant, ⅓ C sauce, ¼ C Parmigiano-Pecorino, remaining basil, ¾ C mozzarella.)
• After 45 minutes, remove Eggplant Parmesan from oven and remove foil. Bake another 10 minutes, uncovered, until golden brown and bubbly. Let rest 20-30 minutes, then cut into squares with a chef's knife and plate with a spatula. Chef Tacinelli likes to add a ladle of hot marinara just 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:

• Make the tomato sauce by heating the 2 Tbl of oil and cooking the onions in it until soft- not brown.
• Add the rest of the Tomato Sauce ingredients and simmer with the pan partially covered for about 40 minutes.
• While that is simmering, oil a shallow 1 1/2- 2 quart baking dish.
• Sprinkle both sides of the eggplant slices with the salt.
• Let the slices sit on a paper towel 20-30 minutes.
• Pat dry, dip in flour, and fry eggplant in the 1/4- 1/2 cup of olive oil.
• Pour enough of the tomato sauce in the baking dish to cover the bottom about 1/4" deep, then layer the eggplant, Jack cheese,& parmesan cheese.
• Cover and bake at 400 degrees for 20 minutes, then remove lid and bake 10 minutes longer.