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.

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!

EGGPLANT (AUBERGINE) , ZUCCHINI AND CHICKEN PARMESAN

Steps:

• Slice chicken breasts in half so they are thin. Get 8 pieces to grill.
• Grill chicken, eggplant and zucchini until tender (I use my George Foreman grill).
• Preheat oven to 350°F.
• Spray a 9x13-inch baking dish with a nonstick spray.
• Layer chicken, eggplant, and zucchini horizontally or sideways covering the bottom of the baking dish.
• Add garlic and paprika to the tomatoes or salsa and pour over the layers of chicken and vegetables.
• Next add panko bread crumbs and mozzarella on top of the diced tomatoes, and then sprinkle on the Parmesan cheese.
• Cover and bake until hot and bubbly, about 20 to 30 minutes depending on your oven.