Tonight’s Dinner is…Eggplant Parmesan. Well it is if you guys can share a great and easy recipe with me! I have an eggplant from our CSA and am not particularly fond of eggplant, but I’ll give it a whirl if you can help me out with a recipe.
Anyone?
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Sorry don’t have a recipe for this but have another recipe for eggplant. Slice the eggplant and then roast it in the oven for a bit. I then use that instead lasagna pasta to make lasagna and it is so yummy! I believe you can also make roll ups this way. It’s a low carb lasagna.
Mercedes
Oh, that sounds really good, but most importantly, easy! Thanks girl!
We received an eggplant in our CSA too and that is the only thing i know how to make with it.
I just do it the easy way. Slice and fry the eggplant. Remove from grease. Top with mozzarella. I just used canned marninara sauce for mine and we prefer linguini noodles. Place noodles, eggplant, and sauce on the plate. Top with parmesan.
I wish I had a recipe for grilling the eggplant or something healthier than fried.
We are growing eggplant for the first time this year and they’re growing like crazy. I actually wasn’t sure how to cook them, but I started with breading them with eggs and breadcrumbs and frying them like zuchinni. I also got a recipe from my neighbor and she fries them as well and then puts a spoon of sauce over them and then adds parmasan cheese and then layers then like that and bakes in the oven for about 45 min to an hour. As well I found some other recipes that I am going to try and I will put the link on here so u can see if there is something u might enjoy. Hope this helps. http://allrecipes.com/Recipe/Eggplant-with-Mushroom-Stuffing/Detail.aspx
http://allrecipes.com/Recipe/Eggplant-Rollatini/Detail.aspx (this one is fabulous)
http://allrecipes.com/Recipe/Eggplant-Rollatini/Detail.aspx
I’ve tried this recipe for eggplant, and it’s really yummy! A little something different…
Crispy Eggplant
This recipe goes well with any main dish. Be sure to use the seasoned crumbs such as Pepperidge Farm brand for stuffing.
35 min 20 min prep
1 cup mayonnaise
1 tablespoon finely minced onions
¼ teaspoon salt
1/3 cup seasoned stuffing mix, crumbs
1/3 cup parmesan cheese
2 teaspoons Italian seasoning
Mix first 3 ingredients and set aside.
Mix crumbs, Parmesan and Italian seasoning together and set aside.
Wash and dry eggplant and slice into 1/2 inch slices.
Spread each slice with mayonnaise mixture on both sides and roll in crumb mixture on both sides.
Place on a baking sheet and bake at 425º for 15 minutes or until lightly browned.
So, if you don’t want eggplant lasagna, try this yummy slow-cooker recipe. I made it last week, and it’s yummy. I served over warm, buttered polenta.
Ratatouille & White Beans
Category Salads – Soups – Sidedishes
Sub Category None
Servings 6
Preptime 4-5 hrs
Ingredients
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1 medium eggplant (1 1/2 lb)
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3 medium zucchini (1 1/2 lb)
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2 bell peppers
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2 large leeks, chopped
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1 can (28 oz) fire-roasted diced tomatoes, drained
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1 can (8 oz) tomato sauce
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1/4 cup golden raisins
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2 tbsp olive oil
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1 tbsp minced garlic
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1 tsp dried oregano
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1/2 tsp each salt & pepper
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1 can (15 or 15.5 oz) cannellini beans, rinsed
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1/4 cup sliced fresh basil leaves
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2 tbsp red wine vinegar
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Serve w/polenta or crusty bread.
Instructions
Cut eggplant, zucchini and peppers into 1-in pieces; place in a 6-qt slow cooker. Add leeks, diced tomatoes, the tomato sauce, raisins, 1 tbsp oil, garlic, oregano, salt & pepper. Toss until well mixed.
Cover and cook on low 6-8 hrs on on high 4-5 hrs until vegetables are tender. Add beans; cook on high 15 mins more. Stir in remaining 1 tbsp oil, fresh basil and vinegar.
Sprinkle with additional sliced basil, if using. Serve over polenta or with crusty bread.
If your CSA is anything like the one we participated in last year, get ready for LOTS of eggplant (we got at least 1 every week from about this point on until the end of the program, and sometimes 3-4!). I don’t have an eggplant parmesan recipe, but I found this soup recipe that is pretty good. I don’t really like eggplant, so I made (and froze) a lot of soup last summer…
http://www.epicurious.com/recipes/food/views/Roasted-Eggplant-Soup-4397
Also, I found the soup was better if I scooped the tomatoes out of their skins after they were roasted. Otherwise, the skin was kind of stringy and broke up the puree’d nature of the soup.
Sorry I didn’t get this to you last night, but here is my recipe for Egg Plant Parmesan (my kids love it!) No quantities so you can do whatever size you want.
Egg Plant cut in slices about 1/4″ thick (one does a loaf pan, 2 do a 9″x13″ if they are the large ones… I don’t know how many of the ichiban type to use)
Bread crumbs
Italian seasoning
Eggs whipped with a little water (1/2 tsp per egg)
Mozzarella cheese in 1/8″ slices (or cut calories by grating and using less)
Parmesan cheese (fresh shredded is best, but the stuff in the can works fine)
Preheat oven to 350 deg. F. Grease a loaf pan or 9X13 pan with Olive oil
Mix the bread crumbs with the Italian season, about 2 Tbs per cup and place in a large bowl or plate. Dredge the egg plant through the egg, then coat with the bread crumb mixture and put on a cookie sheet. As you fill a sheet, put it in the oven for about 10 minutes, flip the egg plant and give it another 5 minutes. Remove from oven and put a layer down in your pan. Cover with slices of Mozzarella cheese. Repeat layers until all the egg plant is used. Sprinkle with a generous layer of Parmesan and bake in the oven for 30 to 40 minutes or until cheese is melted. Remove from oven and let set for 5 minutes. Scoop out and enjoy!!
My husband claims not to like eggplant but begs me to make eggplant parmesan (mine doesn’t actually have any parmesan!).
No recipe needed – just fry eggplant coated with egg & breadcrumbs, then bake with a good dollop of marinara, a generous scoop of mozzarella cheese (on top) and a big old slice of tomato until the cheese melts. YUM.
The most important thing is to keep the oil hot or the eggplant will get really greasy. If it’s the right temperature, it will brown nicely after a few minutes on each side. Use a big pan to fry a lot at once and don’t skimp on the oil or it will cool when you add in the eggplant and not fry correctly.
I wash the eggplant and leave the skin on and slice it in round slices then dredge it in beaten egg and roll it in pre-grated parmesean cheese and fry it in olive oil turning until golden brown and then drain the fried slices on papertowels
most of the time it never makes it to the point of the actual Eggplant parmesean cuz everybody is too bust eating it just like that but on the occassion when I can manage to get the whole thing assembled – after all the eggplant is fried I use a 9×13 pan and layer the bottom with the slices of fried eggplant, cover the layer with whatever type of canned spagetti sauce I happen to have on hand, sprinkle with mozzerella cheese, and parmesean cheese and then repeat a t least a second layer .. so its at a minimun a double stack … then I bake it at 350 for about 30 minutes or so – when the cheese is melted and bubbly and starting to brown on top ( everything in it is done so it just need it to be heated all the way through and it just depends on how done and brown you like the cheese to be)
This fried eggplant is one of my absolute favorite things to eat !!!!