SESAME EGGPLANT
Steps:
- Cut a Japanese eggplant (which is longer and more slender than the usual hulking kind) into small cubes and steam until tender. Dress with sesame oil, toasted sesame seeds, the juice of half a lemon and salt to taste.
MINI EGGPLANT PARMESAN
Provided by Marc Murphy
Time 1h5m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Preheat a grill to medium heat. Preheat a pizza oven or regular oven to 475 degrees F.
- Add the eggplant halves to a 9-by-13-inch baking dish, cut-side up. Drizzle with 2 to 3 tablespoons olive oil and sprinkle with salt and pepper. Place the eggplant on the grill cut-side down and grill until nicely charred, about 5 minutes.
- Meanwhile, place a medium cast-iron pan on the grill and add 2 tablespoons olive oil; heat until hot. Add the garlic and onion and saute until the onions are translucent, about 3 minutes. Add the tomatoes and anchovy, then stir to combine, cooking the tomatoes until nicely broken down, about 10 minutes.
- Evenly divide the eggplant, cut-side up, among six 10-ounce cast-iron rectangular pans arranged on a sheet tray for easy transfer to the oven. Spoon over the tomato sauce, then bake until sauce has reduced more, started to char and the eggplants have softened, about 15 minutes.
- Remove the sheet tray from the oven and top each pan with the grated Parmesan. Evenly top with the sliced mozzarella, then season with freshly ground black pepper and place back in the oven. Let cook to melt the cheese, another 5 to 8 minutes.
SESAME EGGPLANT PARMESAN FROM DIET FOR A SMALL PLANET
Make and share this Sesame Eggplant Parmesan from Diet for a Small Planet recipe from Food.com.
Provided by Dusty-Dave
Categories Healthy
Time 50m
Yield 1 1, 4 serving(s)
Number Of Ingredients 17
Steps:
- Sauté the eggplant slices in oil over high heat until browned slightly, drain on paper towels, and set aside.
- Combine tomatoes, seasonings, and grated vegetables in a skillet, cover, and simmer 15 minutes. Remove bay leaf, add Parmesan cheese, sesame seed meal, and blend well.
- Place a layer of eggplant in an oiled, shallow 2-quart baking dish. Cover with half the tomato sauce, then half the mozzarella cheese. Repeat layers, and bake at 350 degrees about 30 minutes, until cheese is melted and begins to brown. Serve over the cooked rice.
Nutrition Facts : Calories 689.7, Fat 19.7, SaturatedFat 10.3, Cholesterol 55.9, Sodium 1023.4, Carbohydrate 101, Fiber 11.3, Sugar 8.2, Protein 29.2
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