ALMOND-BREADED EGGPLANT PARMESAN
Eggplant "breaded" with a ground almond, flaxseed meal, and oatmeal mix. I was really impressed how the breading came out. The slices were good enough to eat on their own!
Provided by Anonymous
Time 2h5m
Yield 8
Number Of Ingredients 18
Steps:
- Peel eggplant. Cut into 1 1/2-inch wide by 1/4-inch thick slices. Sprinkle slices with sea salt, transfer to a colander, and let sweat for at least 30 minutes. Pat slices dry.
- Preheat the oven to 350 degrees F (175 degrees C). Set out 2 baking sheets.
- Beat eggs in a wide bowl. Mix ground almonds, flaxseed meal, oats, Italian seasoning, and salt together in a bowl until well combined, then transfer 1/2 of the mixture to a large plate.
- Dip eggplant slices in egg wash until completely covered. Allow excess to drain off, then dip in ground almond mixture until coated on both sides, adding more almond mixture to the plate as needed. Place on the baking sheets in a single layer.
- Bake one sheet at a time in the preheated oven for 14 to 16 minutes, flipping slices halfway through.
- Mix spaghetti sauce, tomatoes, onion, bell peppers, and zucchini together in a large bowl. Spread some sauce in the bottom of a 9x13-inch baking pan. Place a single layer of eggplant on top of the sauce, then sprinkle with mozzarella and Parmesan cheeses. Repeat layering with sauce, eggplant, and cheeses. Sprinkle basil and Italian seasoning on top.
- Return to the oven and bake until cheese is golden brown, about 30 minutes.
Nutrition Facts : Calories 1002 calories, Carbohydrate 61.8 g, Cholesterol 133.5 mg, Fat 65.9 g, Fiber 26.7 g, Protein 51.2 g, SaturatedFat 15.7 g, Sodium 1710.4 mg, Sugar 21.8 g
EGGPLANT WITH ALMONDS
This eggplant is great served as a side dish or as a complete meal atop bulgur wheat, or couscous. It's a savory and sweet Mediterranean dish. The almonds are a nice source of protein for vegetarians like myself. Enjoy!
Provided by melinda
Categories Side Dish Vegetables Eggplant
Time 1h35m
Yield 4
Number Of Ingredients 13
Steps:
- Place the eggplant in a colander and sprinkle with salt. Set the colander in the sink to drain off liquid, about 20 minutes. Pat the cubes with paper towel to remove excess salt.
- Heat the olive oil in a large skillet over medium-high heat. Cook the onion in the oil until translucent. Add the garlic; cook and stir another 2 minutes. Stir in the eggplant and almonds, cooking and stirring until the eggplant is tender, but not mushy, about 20 minutes.
- When the eggplant is cooked through, mix in the tomatoes, mint, white wine, sugar, salt, and chili powder. Cook mixture for 10 minutes, stirring occasionally; remove from heat and garnish with parsley.
Nutrition Facts : Calories 457.5 calories, Carbohydrate 37.2 g, Fat 32.4 g, Fiber 15.3 g, Protein 11.7 g, SaturatedFat 3.4 g, Sodium 22.5 mg, Sugar 16.1 g
EGGPLANT CURRY WITH TOASTED ALMONDS
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Prepare rice. While rice is simmering, start curry.
- Heat a deep, heavy bottomed nonstick skillet over medium to medium high heat. When the pan is hot, add oil, eggplant, onion, and bell pepper. Cover pan and cook 6 to 8 minutes, stirring occasionally. Uncover and add garlic; cook 1 minute more. Add tomatoes, chutney, curry, salt, and broth. Stir to combine and simmer for 1 to 2 minutes over low heat for flavors to combine. Remove curry from heat and stir in cilantro. Ladle eggplant curry into shallow bowls. Using an ice cream scoop, scoop rice balls into the center of bowls. Garnish your the and rice with lots of toasted sliced almonds and scallions or chives.
- Curry paste is available on the International Foods aisle of markets. The paste is deep red in color and will keep several months in the refrigerator.
- Vegetable stocks and broths are available in the soup aisle of market and are now widely available in paper containers with re-sealable spouts. If you use broths often in cooking, these paper containers are terrific to keep on-hand in your refrigerator.
- If you want to purchase just enough almonds to top this one recipe, check out the baking aisle of your market and look for either slivered or sliced almonds in a small 3-ounce pouch. Major Grey's mango chutney is available under many different brand names and can be found on both Condiment and International Foods aisles of market.
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