EGGPLANT (AUBERGINE) PARMESAN
this is a recipe i never thought i would like. but i LOVE it! it is so easy to make. sometimes i serve it over pasta, sometimes not. it's up to you. i have added meat to my spaghetti sauce before, but that really isn't necessary either because the eggplant is a meat substitute.
Provided by bratty
Categories Vegetable
Time 40m
Yield 1-2 eggplant slices, 8 serving(s)
Number Of Ingredients 10
Steps:
- preheat oven to 350 degrees.
- mix egg and milk together in bowl, blend.
- heat olive oil in med frying pan.
- dip eggplant slices into egg/milk mixture.
- dip eggplant into breadcrumbs.
- place 4 slices at a time, into olive oil in frying pan.
- fry eggplant on each side, until each side is golden brown (you want them crispy, not mushy).
- remove eggplant from skillet, and place on paper towels to drain excess oil.
- repeat dipping and frying proces with other 4 eggplant slices.
- place 1/2 cup spaghetti sauce into 9x13 casserole dish.
- place eggplant into bottom of cassserole.
- pour spaghetti sauce over top of eggplant.
- sprinkle mozzarella/parmesan cheese over top of spaghetti sauce.
- bake in 350 degree oven for 30 minutes or until cheese is melted.
- serve over pasta if desired.
Nutrition Facts : Calories 378.9, Fat 30.2, SaturatedFat 4.8, Cholesterol 26, Sodium 297.5, Carbohydrate 23, Fiber 3.7, Sugar 5.5, Protein 5.1
AUBERGINE PARMIGIANA WITH CRISPY BREADCRUMBS
Parmigiana is beautiful Italian soul food. Normally, it's a labour of love that would take a whole afternoon to make, but I've cut a few corners here and there to make this this a totally achievable after-work winner. I've added courgette as well as aubergine to switch things up a bit, but also because courgettes are a source of folic acid, which helps to reduce fatigue.
Provided by Jamie Oliver
Categories Vegetables Recipes Vegetables Italian Courgette
Time 35m
Yield 2
Number Of Ingredients 12
Steps:
- Preheat the grill to full whack and place a large tray on a shelf close to the heat.
- Trim the courgettes and aubergine, slice lengthways into ½ cm pieces, then place in a bowl. Sprinkle generously with sea salt and toss, then put aside.
- Pick the basil leaves, set aside and finely chop the stalks. Peel and finely chop the garlic.
- Heat ½ tablespoon of olive oil in a medium saucepan over a medium heat, add the garlic and basil stalks, then fry gently for 2 minutes before adding half the tomatoes (save the rest of another day) and the same volume of water. Cook for 10 minutes, or until it reaches a saucy consistency.
- Meanwhile, rinse the courgette and aubergine, then pat dry with kitchen roll. Tip back into a bowl and toss with 1 ½ tablespoons of olive oil, and a good pinch of seasoning.
- Spread the courgette and aubergine on the hot tray and slide under the heat (you may need to do this in batches, as you want the veg in one layer).
- Grill for 5 minutes, or until browned, then flip the veg grill for a further 5 minutes. Keep an eye on the veg as it grills, then tip into a bowl.
- Taste and season the sauce, then pour over the vegetables. Tear over the basil leaves and mix.
- Spread evenly on the tray and tear over the mozzarella. Sprinkle with breadcrumbs and grate over the Parmesan, then slide back under the grill. Grill until the cheese has melted.
- Meanwhile, squeeze half the lemon juice into a bowl, add 1 tablespoon of extra virgin olive oil and pinch of seasoning. Mix well, then toss through the rocket. When the parmigiana is bubbling and delicious, divide between plates and serve with the rocket.
Nutrition Facts : Calories 487 calories, Fat 30.6 g fat, SaturatedFat 9.3 g saturated fat, Protein 20.3 g protein, Carbohydrate 33.2 g carbohydrate, Sugar 13.5 g sugar, Sodium 1.8 g salt, Fiber 20.3 g fibre
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