There are some of my favorite eggplant recipes! And, my friend Linda just reminded me to buy some!
Enjoy!
Baked-Eggplant Parmesan
Prep: 20 minutes Total: 1 hour 30 minutes
Olive oil, for baking sheets
2 large eggs
3/4 cup plain dry breadcrumbs
3/4 cup finely grated Parmesan, plus 2 tablespoons for topping
1 teaspoon dried oregano
1/2 teaspoon dried basil
Coarse salt and ground pepper
2 large eggplants, (2 1/2 pounds total), peeled and sliced into 1/2-inch rounds
6 cups of Tomato Sauce (quick recipe follows
1 1/2 cups shredded mozzarella
Preheat oven to 375 degrees. Brush 2 baking sheets with oil; set aside. In a wide, shallow bowl, whisk together eggs and 2 tablespoons water. In another bowl, combine breadcrumbs, 3/4 cup Parmesan, oregano, and basil; season with salt and pepper.
Dip eggplant slices in egg mixture, letting excess drip off, then dredge in breadcrumb mixture, coating well; place on baking sheets. Bake until golden brown on bottom, 20 to 25 minutes. Turn slices; continue baking until browned on other side, 20 to 25 minutes more. Remove from oven; raise oven heat to 400 degrees.
Spread 2 cups sauce in a 9-by-13-inch baking dish. Arrange half the eggplant in dish; cover with 2 cups sauce, then 1/2 cup mozzarella. Repeat with remaining eggplant, sauce, and mozzarella; sprinkle with remaining 2 tablespoons Parmesan. Bake until sauce is bubbling and cheese is melted, 15 to 20 minutes. Let stand 5 minutes before serving.
Chunky Tomato Sauce
1 tablespoon olive oil
1 small onion, diced
2 garlic cloves, minced
2 cans whole tomatoes, (28 ounces each)
1/4 teaspoon dried oregano
Salt and pepper
In a medium saucepan, heat oil over medium heat. Cook onion and garlic, stirring frequently, until translucent, 2 to 4 minutes. Crush tomatoes into pan; add oregano. Simmer, stirring occasionally, until thickened, 15 minutes. Season with salt and pepper.
Grilled Vegetables
These are great on a large anti-pasta platter or piled on crusty bread with pesto spread on the bread as a sandwich. The leftovers are great tossed with a short pasta shape and crumbled goat cheese.
1 medium yellow squash, sliced on bias
1 medium zucchini, sliced on bias
1 medium eggplant, sliced into 1/2-inch thick circles
1 red onion, sliced in 1/2-inch thick circles
2 Roma tomatoes, sliced in 1/2 lengthwise
1 red bell pepper, stemmed, seeded, and quartered
1 yellow bell pepper, stemmed, seeded, and quartered
2 portobello mushroom caps
3 green onions
Kosher salt
Freshly ground black pepper
1/2 cup extra-virgin olive oil
1/2 cup balsamic vinegar
Prepare a charcoal or gas grill fairly hot.
Prepare all vegetables. Place vegetables in large bowl with the mushroom caps and green onions. Season vegetables generously with salt and pepper, and toss with the olive oil and balsamic vinegar. Place vegetables, cut side down, on the hot grill and cook for a couple minutes on each side, or until tender and nicely marked by the grill.
Remove from grill and toss with an additional 1/4 cup balsamic vinegar. Season with salt and pepper, to taste.
Grilled Eggplant, Arugula and Mozzarella Panini
Sliced fresh tomatoes or roasted red bell peppers are an excellent addition to these sandwiches.
4 eggplant slices, each 1/2 inch thick
Extra-virgin olive oil, as needed
Salt and freshly ground pepper, to taste
8 slices country-style bread, each 1/2 inch thick
2 cups loosely packed arugula leaves
4 to 6 oz. fresh mozzarella, thinly sliced
Preheat a grill or grill pan.
Brush both sides of the eggplant slices with olive oil and season with salt and pepper. Arrange the eggplant on the grill. Cook until dark grill marks appear, 3 to 4 minutes per side.
Brush one side of each bread slice with olive oil. Lay 4 of the bread slices, oiled side down, on a clean work surface, and arrange the eggplant, arugula and mozzarella on the bread, seasoning each layer lightly with salt and pepper. Top each with one of the remaining bread slices, oiled side up. Season the outside of the sandwiches with salt and pepper.
Place the sandwiches on the grill and cover with a piece of foil, place a heavy pan on top, for approx 3 minutes, flip and repeat for 2-3 minutes.
Transfer the sandwiches to a cutting board and cut in half. Serve immediately and repeat with the remaining sandwiches. Serves 4.
Roasted Eggplant Spread/Dip
* 2 medium eggplants, peeled
* 1 red bell pepper, seeded
* 1 red onion, peeled
* 2 garlic cloves, minced
* 3 tablespoons good olive oil
* 1/2 teaspoon cayenne pepper
* 1 1/2 teaspoons kosher salt
* 1/2 teaspoon freshly ground black pepper
* 2 tablespoons lemon juice
* 2 tablespoons tahini
* 3 tablespoons chopped parsley, plus extra for garnish
Cut the eggplant, bell pepper, and onion into 1-inch cubes. Toss them in a large bowl with the garlic, olive oil, cayenne and salt and pepper. Spread them on a baking sheet. Roast for 45 minutes, until the vegetables are lightly browned and soft, tossing once during cooking. Cool slightly.
Place the vegetables in a food processor fitted with a steel blade, add the lemon juice and tahini, and pulse 3 or 4 times to blend. Taste for salt and pepper. Transfer to a bowl and add the chopped parsley. Garnish with extra parsley.
Spelt & Vegetable Salad
• 7 tablespoons extra-virgin olive oil, plus extra for drizzling
• 2 cloves garlic, crushed
• 14 ounces farro/spelt (or sub pearl barley)
• 6 cups vvegetable broth, plus extra for sauteing vegetables
• 1 red onion, coarsely chopped
• 2 zucchini, sliced
• 1 red pepper, seeded and chopped
• 1 eggplant, chopped
• 10 cherry tomatoes, halved
• Salt
• Bunch fresh parsley, leaves picked and finely chopped
• Small bunch fresh mint leaves, finely chopped
• Walnuts, toasted, for sprinkling
In a saucepan, heat up 3 tablespoons olive oil; then add the garlic and farro. Cook the garlic until golden, allowing the farro to get toasted as well. Stir to prevent sticking. Add vegetable broth, a few ladles at a time as you would preparing risotto. Continue stirring and add more broth, a little at a time, as it evaporates. Cook until the farro is soft.
In another saucepan, heat up 4 tablespoons olive oil. Add the onion, zucchini, red pepper, eggplant, and then the tomatoes. Add the salt and cook until tender. If the pan is drying out, avoid adding more oil, just add some vegetable broth to help cook the vegetables. Once the vegetables are soft, remove from the heat and add to the farro. Then add the parsley and mint and mix well. Plate the dish, top with walnuts and drizzle with olive oil.
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