Eggplantaubergineromano Recipes

Steps:

• For the sauce: Heat the oil in a heavy medium saucepan over medium. Add the garlic, shallots and salt. Stir until fragrant, about 2 minutes. Add the tomato sauce, basil, oregano and crushed red pepper. Simmer the sauce until the flavors blend and the sauce thickens, stirring often, about 5 minutes. Mix in the vinegar.
• For the eggplant: Mix the flour, salt and pepper in a shallow bowl. Place the panko breadcrumbs in another shallow bowl. Whisk the egg whites in a medium bowl until frothy. Dip each eggplant slice in the flour mixture, then into the beaten egg whites, and then into the panko breadcrumbs to coat completely.
• Heat the oil in a heavy medium skillet over medium-high heat until hot (the surface will appear to be shimmering), 2 to 3 minutes. Add half of the eggplant slices. Cook until deep golden brown, 1 to 2 minutes per side. Transfer the eggplant to a paper-towel-lined plate. Fry the remaining eggplant. (Can be made 1 hour ahead. Let stand at room temperature.)
• Preheat a broiler. Toss the mozzarella and Parmesan in a small bowl until well blended. Spread 1 generous teaspoon of the sauce over each eggplant slice. Top with a rounded teaspoon of the cheese mixture; spread out to cover and press lightly to adhere. Transfer the eggplant slices to a rimmed baking sheet. Broil until the cheese has melted, 1 to 2 minutes. Transfer the mini eggplant parmesans to a platter and garnish each with small basil leaf. Let stand 2 to 3 minutes before serving.

Steps:

• Prepare the eggplant: Beat together the eggs, cheese, parsley, pepper, and garlic powder. Some people put the peeled, sliced eggplant in a colander with a heavy object on top, so it can drain somewhat. It's been known to be less tart, then. I don't do this any longer, because I found little or no difference in tartness.
• Dip the sliced eggplant pieces into the egg mixture and then into the bread crumbs, so that they're nicely coated. Fry each piece in olive oil until very brown on both sides. This is important. If the eggplants are not thinly cut or if they're not browned enough, the taste of the entire dish is not right. Both hands have to be working to get a good system going for this, and I use a medium to high flame. At certain intervals, I stop and dump the oil, wash the pan, and begin with a clean pan. This makes a big difference.
• As the eggplant pieces are done, you can drain them on a paper towel and then place them in a baking pan. When you have enough for one layer, coat the layer generously with tomato sauce. (Reserve meats to eat seperately.) On top of that, sprinkle grated mozzarella generously. Keep repeating layers. Make sure the sides of your pan get some sauce, too. Now, I freeze this before baking. When I defrost it, I bake it as usual, and it's great. But if you want to eat it now, bake it in a preheated 350 degree F until the cheese melts and the sauce is bubbly
• Prepare the meats: In a large skillet, brown all the meats in the olive oil. There is no need to cook the meats all the way through. Remember to pierce the sausage before cooking to allow fats and water to be released. Set meats aside.
• Prepare meatballs: Combine all ingredients except the olive oil in a large bowl. Form the meatballs with your hands (there should be about 12). Fry in the olive oil over medium heat until browned, but not cooked all the way through. Set aside.
• For the gravy: Saute garlic in the olive oil in the same skillet used to saute the meats. Add tomato paste and cook for a few minutes. In a large saucepot, combine the remaining ingredients except the meats and the tomato paste-garlic mixture and simmer. When the mixture begins to bubble, add all the meats and the meatballs. Stir about every 15 minutes, being sure to scrape the bottom of the pot to prevent burning and sticking. If the gravy seems too thick, add a little water at a time. Simmer for about 3 hours, keeping the lid of the pot slightly askew to prevent condensation of the gravy.

Steps:

• Preheat oven to 350 degrees F.
• In a heavy bottomed skillet, cook eggplant in olive oil until tender.
• Drain.
• Mix tomato (sauce) with garlic and oregano.
• Add chives to ricotta.
• Mix crumbs with Romano.
• In greased 12 X 8 baking dish, place half the eggplant.
• Top with 1/2 the ricotta.
• Top with 1/2 the tomato mixture.
• Top with 1/2 the crumb mixture.
• Repeat.
• Bake for 30 minutes or until bubbly.

Steps:

• Preheat the oven to hot (220°C; 425°-450°F; 7-8 Gas Mark); pierce the eggplant all over with a fork or skewer; place the whole eggplant and the quartered onion on an oiled oven tray, brush lightly with olive oil and bake for 25-30 minutes.
• Turn the eggplant and onion pieces.
• After the eggplant and onion have been baked for another 10-15 minutes (a total of 35-45 minutes), add the garlic cloves to the baking tray and bake the vegetables for approximately 15 more minutes. The eggplant and onion should have been now baked for about an hour and the eggplant, the onion and the garlic should all have softened.
• Set aside the eggplant, onion and garlic for about 15 minutes or until they have cooled; peel the eggplant; discard the skin; and chop the flesh coarsely.
• Blend or process the eggplant flesh, the onion pieces and the cloves of garlic with the remaining ingredients (except for the chopped walnuts) until the mixture is smooth; cover and refrigerate for a minimum of 3 hours or preferably overnight.
• Combine the chopped walnuts with the dip and serve it with pita bread or crusty rolls as part of an antipasto mezze platter.

Steps:

• In a large skillet, combine potatoes and broth: if necessary, season lightly with salt, to taste.
• Bring to a boil over medium-high heat, cover partially and reduce heat to medium.
• Cook until potatoes are almost tender and most of liquid has evaporated, about 6 minutes.
• Transfer to separate bowl and set aside.
• In same skillet, melt butter over medium heat.
• Add onion and cook, stirring often, until softened, about 5 minutes.
• Stir in oil, eggplant, and 2 tablespoons plus 2 teaspoons water: season lightly with salt to taste.
• Cover, reduce heat to medium-low and cook until eggplant is tender, stirring occasionally, about 5 minutes.
• Add garlic and flour and cook, stirring, 1 minute.
• Reduce heat to low, stir in milk and cook uncovered, stirring, 2 minutes.
• Stir in reserved potato mixture.
• Cover and cook, stirring occasionally, until hash is thick and saucy, 5-7 minutes.
• During last minute of cooking, sprinkle cheese over hash.

Steps:

• Slice the eggplant into 1/2 inch round slices. Arrange the slices on a baking sheet and sprinkle generously with kosher salt on both sides. Set aside for 1 hour to let the bitter juices weep from the eggplant. Meanwhile, make the marinara sauce.
• Heat the 2 Tbs olive oil over medium-high heat. Saute the onion for 2 minutes and stir in the garlic. Saute for another minute until lightly browned. Add the can of tomatoes, a sprig of fresh basil and 1/2 Tbs of the dried thyme (or a fresh sprig of thyme if you have it). Bring the sauce to a boil. Lower the heat and simmer for 15 minutes. Turn off the burner, remove the herb sprigs and leave the sauce until you are ready to assemble the casserole.
• Heat enough vegetable oil over med-high heat in a large dutch over or high-side skillet to completely cover the slices of eggplant.
• Preheat the oven to 400 degrees.
• Place the flour in a deep plate.
• Whisk the eggs with the milk in another another deep plate.
• Combine the bread crumbs, 1 tsp salt, oregano and other 1/2 Tbsp thyme and season well with black pepper in a third deep plate.
• Transfer the eggplant to a colander and rinse well with cold water. Blot the slices dry with clean kitchen towels.
• Dredge the eggplant in the flour, then dip it in the egg and finally dredge it in the breadcrumb mixture. Shake off any excess breading and lay the eggplant on a baking sheet.
• Fry the eggplant in the vegetable oil in small batches. The oil should be 400 degrees. Basically, it needs to be hot. Turn it over once during the frying process and it should be golden brown and crispy on both sides. Remove the eggplant to a baking sheet lined with paper towels. Repeat with remaining eggplant.
• Prepare a 13x9 baking dish by brushing lightly with olive oil.
• Cover the bottom of the baking dish with 1/3 of the marinara sauce. Arrange half of the eggplant over the sauce. Cover the eggplant with another 1/3 of the sauce. Scatter half of the Parmesan cheese and layer half of the mozzarella over the eggplant. Repeat with the remaining eggplant, sauce, parmesan and mozzarella.
• Bake until hot and just beginning to brown, about 30 minutes.
• Serve immediately.

Steps:

• In a colander, toss eggplant with 2 teaspoons salt. Let stand 30 minutes. Arrange slices in a single layer on a dish towel and roll up tightly to extract excess water.
• Meanwhile, in a medium pot, bring tomatoes and garlic to a boil. Reduce heat and cook at a rapid simmer until thickened, 30 minutes.
• In a shallow dish, combine breadcrumbs and 1/4 cup Parmesan; season with salt and pepper. Put flour and eggs in two more shallow dishes. Coat eggplant in flour, shaking off excess. Dip in egg, letting excess drip off. Coat with breadcrumbs.
• Preheat oven to 400 degrees. In a large straight-sided skillet, heat oil over medium-high (a few breadcrumbs should sizzle when added). In batches, fry eggplant until golden brown and tender, 2 to 3 minutes per side. Drain on a paper-towel-lined baking sheet.
• Spread 1 cup tomato sauce in a 9-by-13-inch baking dish. Top with half the eggplant, overlapping slices slightly, 2 cups sauce, and half the mozzarella. Repeat with remaining eggplant, sauce, and mozzarella, then sprinkle with remaining 1/4 cup Parmesan.
• Bake until sauce is bubbling and cheese is golden, about 30 minutes. Let cool 15 minutes before serving.

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:

• Prick entire eggplant with a fork. Spray with a non-stick cooking spray and roast at 400 for about 25-30 minutes or until tender, turning once.
• Place in a bowl and cover with plastic wrap. When it is cool enough to handle remove skin and shred.
• Heat oil in a saute pan and add onions. When soft and translucent add tomatoes.
• Cook until tomatoes have broken down. Add shredded eggplant. Season with half the fish sauce and simmer.
• Add salt & pepper to taste to the beaten eggs. Careful with the salt. The fish sauce may be enough for you.
• Add eggs to the eggplant. Lower heat and stir until eggs are no longer runny. You don't want chunks of egg, so keep stirring, breaking up the egg into the eggplant mixture.
• Taste for seasoning, add more fish sauce if desired. Serve over steamed rice.

Steps:

• Place eggplant slices in a colander over a plate; sprinkle with salt and gently toss.
• Let stand about 30 minutes. Rinse and drain well.
• Coat both sides of each slice with nonstick cooking spray.
• Place on a broiler pan.
• Top eggplant with tomatoes, basil and cheeses.
• Broil until eggplant is tender and cheese is golden and bubbly.

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Spray a cookie sheet with non-stick oil spray. Arrange eggplant rounds on the cookie sheet and sprinkle Parmesan over the eggplant. Layer one slice of tomato on top of each eggplant round. Sprinkle with Parmesan cheese.
• Bake for 10 to 15 minutes.

Steps:

• Place eggplant in saucepan;cover with water and bring to boil; reduce heat, cover pan and simmer about 5 minutes or until eggplant is very soft; drain well.
• Mash eggplant and whisk or beat with an electric mixer on low speed until smooth.
• Stir in egg, butter, basil, oregano, parmesan, salt& pepper.
• Add 3 tbsp flour mixed with 1/2 tsp baking pwdr; heat 1 1/2 inches oil in large heavy pot to 350 degrees and drop batter by tbsp into oil.
• Fry 2 to 3 minutes or until well browned.
• Drain on paper towels.

Steps:

• Combine all ingredients except eggplant in the container in which you intend to marinate the eggplant.
• Add the eggplant slices, turning to coat with the marinade.
• Marinate at least 30 minutes, turning once. Leave at room temp if you are going to be cooking this right away.
• Throw on a preheated grill and cook about 5 minutes per side, basting with marinade if the eggplant hasn't soaked it all up.
• Alternatively you can broil under a preheated broiler about the same amoount of time.