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I start out by peeling the eggplant and slicing it thin then I dip it in a egg and milk mixture and then Italian bread crumbs and fry until golden brown and crispy. I use a red marinara type sauce that I make but bottled spaghetti sauce can work. Put a little sauce on the bottom of the pan place the eggplant, sauce and mozzarella cheese do this in layers like with lasagna bake in the ove until cheese is melted and bubbly.
* 3 eggplant, peeled and thinly sliced
* 2 eggs, beaten
* 4 cups Italian seasoned bread crumbs
* 6 cups spaghetti sauce, divided
* 1 (16 ounce) package mozzarella cheese, shredded and divided
* 1/2 cup grated Parmesan cheese, divided
* 1/2 teaspoon dried basil


1. Preheat oven to 350 degrees F (175 degrees C).
2. 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.
3. 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.
4. Bake in preheated oven for 35 minutes, or until golden brown.
Cut loaf french bread into and brush with olive oil. Brown until Golden. Cut 1 eggplant into slices and brush with olive oil. Same with large sweet onion. Grill eggplant & onion 4 minutes on each side. Season with salt and pepper. Slice both into small cubes, I do mine approx 1/2". Combine with 2 chopped tomatoes, some fresh chopped garlic, chopped black olives, Then about 1/2 cup of your favorite gratted cheese. Mix all of this together and either dip pcs of french bread into or spread on entire loaf and sprinkle with more cheese.
I really like eggplant, but it seems to me I need to try what ya'll are talking about it. I usually just fry it. When I fry okra, squash, fried green tomatoes, or zuccini if there is some ready from the garden I do eggplant also. I also fry onions, it is like an appetizer of fried vegees. Can't go wrong breading and deepfrying anything. Even pickles are popular.
Last year I did do an eggplant queche'.(that's spelled wrong, but I don't want to check)
I got the recipe out of the yellow Calling all Cooks cookbook. I am not where I can get to it now. I am drawing a blank on what kind of cheese. I don't think the cheese was that exotic. I will look and post it tomorrow. I love those Calling all Cooks recipe books. They have about any recipe you might need in them. Ya'll I am sure know which books I mean, the one's the phone company used to put out. I think they were sold for fund raisers? Yellow and red one, that I know of, one of mine has no cover, so I don't know what color it was.
Tried this,
Tomato Eggplant Pie
1 Prepared pie crust
1 large tomato sliced in 1/4" rounds
1 small eggplant or half med. one sliced into
thin rounds
1/2 to 1 tsp salt to taste
spray olive oil
1 or 2 tsp italian herbs
3 eggs
1/4 c heavy whipping cream
1/4 C shredded parmesan cheese
1/2 - 1 tsp fresh ground pepper
sprinkle salt over both sides of the eggplant slices. Lay the slices on several paper towels
for 15 minutes to drain the bitter juices. Firmly pat dry to blot up salt and juice. Spray both sides of the eggplant with oil and spray on a large baking sheet that will hold tomatoes.
bake @ 350 for 10 minutes. blot tomatoe slices with paper towel if they seem juicy. Remove eggplant from oven and add tomatoes to the baking sheet. Spray both sides of the tomatoes with oil and sprinkle all with italian herbs and salt. Place back in oven for 10 minutes until slightly roasted but not blackened. Remove from oven & cool slightly. Make a layer of eggplant slices on the bottom of pie crust,reserving a few slices. Layer the cheese on top of eggplant and then tomatoe slices, then remaining eggplant. Beat together the eggs and cream until combined. Pour this mixture into pie pan. Sprinkle freshly ground pepper over the top. Bake @ 350 for 30-40 minutes until cooked through. If the crust looks as if its browning too fast, cover the edges with foil while rest of pie cooks.

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