Parmaeggplantaubergine Recipes

Steps:

• Preheat oven to 350 degrees.
• If the eggplants are fresh slice them into 3/4 inch slices, unpeeled.
• If not so fresh peel and then slice.
• Sprinkle the slices with salt and place on 3 layers of paper towels.
• Let stand for 3 hours.
• Remove from wet towels and pat dry.
• Heat 1/4 cup of the olive oil in a large heavy skillet-cast iron if youve got it.
• Add a few slices of the eggplant and cook to nicely browned on both sides.
• Repeat until done and add more oil as needed.
• Let the cooked eggplant drain on more paper towels.
• In a medium sized casserole dish make a layer on the bottom with 1/2 of the eggplant, then 1/2 of the ham, 1/2 of the peppers, 1/2 of the oregano, 1/2 of the parmesan and 1/2 of the sauce.
• Salt and pepper lightly and repeat layers.
• Bake for around 40 to 50 minutes or until hot, bubbly and the cheese lightly browned.

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:

• 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:

• 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:

• Place eggplant in a colander; sprinkle with salt. Let stand for 30 minutes. Meanwhile, in a large skillet, saute the onions, basil, bay leaves, oregano and thyme in oil until onions are tender. , Add the tomatoes, tomato paste, honey and lemon-pepper. Bring to a boil. Reduce heat; cover and simmer for 30 minutes. Add garlic; simmer 10 minutes longer. Discard bay leaves., Rinse eggplant slices; pat dry with paper towels. In a shallow bowl, combine eggs and pepper; place bread crumbs in another shallow bowl. Dip eggplant into eggs, then coat with crumbs. Let stand for 5 minutes., In a large skillet, cook half of the eggplant in 2 tablespoons butter for 3 minutes on each side or until lightly browned. Repeat with remaining eggplant and butter. , In each of two greased 11x7-in. baking dishes, layer half of each of the eggplant, tomato sauce and mozzarella cheese. Repeat layers. Sprinkle with Parmesan cheese. Bake, uncovered, at 375° for 35 minutes or until a thermometer reads 160°.

Steps:

• Pre-heat a fan forced oven to 180 degrees celcius. Rub a lasagne dish with olive oil. Slice the eggplant into thin slices. Sprinkle with salt and leave for five minutes before patting them down with paper towel to remove any moisture. .
• Line the bottom of the lasagne dish with one layer of eggplant. Spoon over enough tomatoes to cover, sprinkling over a little bit of the garlic. Repeat with all the eggplant and tomatoes to create your layers. Wrap tightly with foil and bake for 45 mins or until tender.
• Remove from the oven and top with slices of mozzarella. Sprinkle with the Parmesan cheese and place back in the oven for a further 15 minutes or until golden brown.