Eggplant Or Zucchini Parmesan Recipes

EGGPLANT, ZUCCHINI, RED PEPPER, AND PARMESAN TORTE

Steps:

• Halve onions through root end and thinly slice. Finely chop garlic. In a large heavy skillet cook onions with salt to taste in 2 tablespoons oil, covered, over moderately low heat, stirring occasionally, until soft, about 15 minutes. Add garlic and cook mixture, uncovered, stirring occasionally, until any liquid onions give off is evaporated. Add tomatoes with juice, sage, and thyme and simmer, stirring occasionally, until excess liquid is evaporated and mixture is very thick. Season mixture with salt and pepper and cool. Preheat oven to 450°F. Brush at least 2 shallow baking pans with some remaining oil.
• Cut eggplants crosswise into 1/3-inch-thick rounds and arrange in one layer in baking pans. Brush eggplant slices with some remaining oil and roast in upper and lower thirds of oven, switching position of pans halfway through roasting time, until tender and golden, about 20 minutes. Cool eggplant 5 minutes and transfer with a slotted spatula to paper towels to drain.
• Cut zucchini lengthwise into 1/3-inch-thick slices and roast in same manner until tender and pale golden, about 25 minutes. Cool zucchini 5 minutes and transfer to paper towels to drain.
• Quarter bell peppers lengthwise and discard stems, seeds, and ribs. Arrange peppers, skin sides up, in oiled baking pans and brush with some remaining oil. Roast peppers in same manner until tender and lightly browned, about 20 minutes. Cool peppers 5 minutes and transfer to paper towels to drain.
• In a 1 1/2- to 2-quart heavy saucepan melt butter over moderately low heat and whisk in flour. Cook roux, whisking, 3 minutes and whisk in milk and cream. Bring mixture to a boil, whisking, and simmer, whisking occasionally, 2 minutes. Remove pan from heat and cool sauce 5 minutes. Whisk in eggs, two thirds Parmigiano-Reggiano, and salt and pepper to taste.
• Preheat oven to 400°F. and lightly oil a 14- x 10- x 2 1/2-inch or other 3 1/2-quart shallow baking dish. In baking dish arrange half of eggplant, overlapping slices to form an even layer, and season with salt and pepper. Top eggplant with half of tomato mixture, spreading evenly, and pour about one third Parmigiano-Reggiano custard over it. Nestle half of zucchini in custard and season with salt and pepper. Top zucchini with half of peppers. Repeat layering, reserving half of remaining custard for topping. Pour reserved custard over final layer of peppers and sprinkle with remaining grated Parmigiano-Reggiano.
• Bake torte in middle of oven until custard is puffed and golden brown, about 35 minutes. Let torte stand 10 minutes before serving.

OVEN FRIED EGGPLANT OR AND ZUCCHINI PARMESAN

Steps:

• SAUCE: Coat bottom of a large pot with olive oil.
• Add onions, celery, and garlic and saute until tender about 5 minutes.
• Stir in canned tomatoes, paste, spices and wine. (optional)Taste of sauce is bitter you can add 1 teaspoon sugar.
• Bring to boil; reduce heat and simmer for 1 hour.
• Stir and stir and stir.
• EGGPLANT: In a gallon size zip-lock bag place flour, salt and pepper seal give a shake then add eggplant to coat.
• Mix eggs and buttermilk in bowl.
• Dip slices of dusted eggplant into egg mixture.
• In the same bag with the left over flour add seasoned breadcrumbs to it.
• Then dip eggplant into bag of seasoned breadcrumbs to coat them.
• Place breaded eggplant onto oil sprayed cookie sheets and bake in 400 degree oven for 10 minutes on each side.
• Cheese mixture: mix all together.
• Assemble casserole: Place some sauce on bottom of pan, follow with eggplant, then cheese, then sauce layering till all is used.
• Top with extra grated cheese.
• Bake in oven at 325 degrees for 30 minutes.
• Serve with crisp Italian Bread and green salad.

VEGETABLE PARMESAN

Steps:

• Put an oven rack in the center of the oven. Preheat the oven to 375 degrees F. Butter a 13 by 9-inch baking dish. Place a grill pan over medium-high heat or preheat a gas or charcoal grill.
• Drizzle the eggplant, fennel and zucchini slices with olive oil. Season with salt and pepper. Grill the vegetables until softened, 3 to 4 minutes each side. (The vegetables can also be baked in a 375 degrees F oven for 15 to 20 minutes until soft).
• Spoon 3/4 cup of the marinara sauce over the bottom of the prepared baking dish. Arrange the eggplant slices on top. Sprinkle with 1 cup of mozzarella cheese and 1/3 cup Parmesan cheese. Arrange the fennel slices in a single layer on top. Spoon 3/4 cup of marinara sauce over the peppers. Sprinkle with 1 cup of mozzarella cheese and 1/3 cup Parmesan. Arrange the zucchini on top and cover with the remaining sauce. Sprinkle with the remaining cheese. Scatter the bread crumbs over the cheese and drizzle liberally with oil. Bake until the top is golden and forms a crust, 30 to 35 minutes.

LIGHT EGGPLANT / ZUCCHINI PARMIGIANA

Steps:

• Slice you eggplants or zucchini in 1/4 inch thick slices.
• Place eggplants in a big bowl and spread salt on them. Stir to coat them well. After 30 minutes rinse them and press out the water. This step is not necessary for zucchini.
• Turn on your oven to high broil.
• Coat with oil the eggplants or zucchini in the bowl with your hands.
• Place one layer of eggplants or zucchini on your baking try (I use a silicon map for this as it is easier to clean) and broil on both sides until they change the color to light brown. Repeat with all vegetables.
• Place your vegetables slightly vertical in your mold (I use a 10-8 inch one) and place mozzarella in between (see photo).
• Spread parmesan on it and press some cheese between the layers.
• Mix marinara sauce, oregano and pesto together and top everything with marinara sauce.
• Bake 30 minutes 350°F/180°C.
• This is usually served warm but in summer it is delicious cold with some bread!