Easy eggplant Parmesan recipe
Eggplant Parmesan ????????
2 large eggplants
1/2 cup all-purpose flour
3 eggs
1/4 cup olive oil (for fried eggplant method)
1-2 cups of breadcrumbs
1/2 cup parmesan cheese shredded
2 teaspoons Italian herb blend
1 teaspoon garlic powder
1/2 teaspoon (each) salt & black pepper
TOPPINGS
1 1/2 cups marinara
1 lb mozzarella cheese
1/3 cup parmesan cheese shredded
1-2 Tablespoons fresh basil chopped
1 teaspoon fresh oregano chopped
1 Slice eggplant: remove stem from eggplant then slice into 1/4-1/2 inch thick slices.
2 Sweat eggplant: arrange slices on pan and sprinkle with coarse salt on both sides. Let sit and sweat excess moisture for 10 minutes. Pat firmly with paper towels to dry eggplant thoroughly (wipe off salt as well).
3 1 1/2 cups of store-bought breadcrumbs instead.
4 Bread eggplant: arrange three bowls containing whisked eggs, flour, and breadcrumb mixture. First, coat eggplant in flour on both sides, then dip into eggs, and then dip into breadcrumbs – pack onto eggplant and then gently shake off excess crumbs. Wipe hands with paper towel then repeat. Tip: if baking eggplant instead of frying, brush a sheet pan with 1-2 Tablespoons of oil and arrange breaded eggplant onto pan as you coat them.
5 Pan frying method: in a skillet pan, add 1-2 Tablespoons of oil at a time, and cook breaded eggplant for 2-3 minutes on each side until golden brown. Lay on paper towels to soak up excess oil. Repeat until all eggplant has been fried.Baking method: instead of pan frying you can also bake the eggplant to use less oil. Preheat oven to 350F and arrange breaded slices onto sheet pan that is brushed with 1-2 Tablespoons of olive oil. Bake for 25 minutes until golden.
6 Assemble: in a large casserole dish, spread a thin layer of marinara on the bottom. Then layer: eggplant slices, mozzarella, a spoonful of marinara, and shredded parmesan. Repeat an additional layer on top.
7 Bake: Then bake at 400F uncovered for 30 minutes until cheese is browned and melted.
#eggplant #eggplantparm #you_can_whip_it #l4l #f4f #eggplantParmesan
CAN YOU FREEZE EGGPLANT? Lets Find Out.
I was wondering with all the extra eggplant I have growing in the garden if I could just freeze it. Here are the results.
Gluten Free Eggplant Lasagna - Low Carb Comfort Food without the Pasta!
This easy eggplant lasagna recipe is all the flavor and comfort of classic lasagna but without the noodles! Roasted eggplant slices, layered with a delicious cheese mixture with spinach and fresh herbs. This vegetarian eggplant lasagna can stand alone as dinner along with your favorite salad!
FULL RECIPE ????
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INGREDIENTS:
???? 2 to 3 eggplants (about 1 ½ pounds), sliced lengthwise into ½-inch thick slices (about 12 slices)
???? Extra virgin olive oil
???? Kosher salt
???? 1 large egg
???? 1 15-oz tub part-skim ricotta cheese
???? 1 ½ cup park-skim mozzarella cheese divided
???? ½ cup grated Parmesan cheese divided
???? 3 garlic cloves minced
???? 1 teaspoon dried oregano
???? 10 oz frozen spinach, thawed and fully dried (wring out all the water)
???? 1 cup packed chopped fresh parsley
???? ½ cup packed chopped fresh basil ⅔ ounce
???? Black pepper to your liking
???? 2 cups prepared pasta sauce of choice (Homemade or store-bought)
⏱️CHAPTERS⏱️
00:00 - Introduction to Eggplant Lasagna
00:54 - Salting the Eggplant
02:34 - Preparing the Eggplants
03:39 - Preparation of the Lasagna filling
04:49 - Chopping Parsley and Adding Herbs
05:54 - Cooking Eggplant Parmesan
06:58 - Layering the Eggplant Parmesan
08:03 - Finishing the Lasagna with Cheese
09:02 - More Delicious Videos
#glutenfree #mediterraneandiet #mediterraneanfood #lasagna #vegetarianlasagna #vegetarianrecipes #vegetarian #eggplantrecipe
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My name is Suzy Karadsheh Chef and New York Times Bestselling Author, here on The Mediterranean Dish YouTube Channel, you will find easy, wholesome, and healthy recipes that celebrate the bold flavors of the Mediterranean from Southern Europe, to North Africa, and the Middle East.
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Gluten Free Eggplant Lasagna - Low Carb Comfort Food without the Pasta!
Grilled Eggplant Rollatini
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Eggplant ~ Blanching/Freezing
From Cherri Brown, Cherri's Kitchen, former CBS radio cooking program, international caterer, food editor, and author ~ Enjoy
Chinese eggplant (white variety) is an excellent choice for freezing ~ We just happen to have a lot of Aubergine this year.
1. Pick, slice off attachment end, peel, slice to desired thickness, place in container and Fruit Fresh each new addition to the bowl.
2. Large pot, boiling water. For large pot (as above) add 1/2 teaspoon minimum lemon or lime rind, pinch iodized or Kosher salt.
3. Place eggplant slices in water, blanch (boil) for at least 1 minute, no more than 2 minutes.
4. Remove with slotted spoon to bowl of icy, iced water to stop cooking process.
5. Strain/drain, place on waxed paper, fold paper over to make 3 layers; place in lock-type bag (we use Ziploc brand because, frankly, they are the best we have tried), date, and freeze flat, stack the packages, and ouala ~ you have eggplant ready for baking.
To use: Defrost slightly, you may need to gently squeeze out excess water, use per your recipe instructions.
Thanks for watching. Questions? Post here.
These eggplant patties are better than meat! Simple and easy eggplant recipe! [Vegan]
These eggplant patties are better than meat! Simple and easy eggplant vegan recipe!It’s so delicious that I cook it almost every day! The tastiest eggplant recipe I have ever tried! ASMR cooking. So few people know this recipe and cook eggplant like that. Simple and easy recipe everyone can make at home. The most tender veg patties that melt in your mouth! Learn how to make patties at home. It’s delicious, easy and quick recipe. Everyone will be delighted with its taste!
Enjoy and thank you for watching!
Ingredients:
1 large eggplant | 550g |19oz
2 green onions
1 garlic clove
1cup | 3.5oz | 100g vegan cheddar cheese
2 tbsp parsley
1 tsp salt
¼ tsp black pepper
1 cup | 3.4oz | 96g breadcrumbs or chickpeas crumbs
Oil for frying
Method:
Peel and cut 1 large eggplant ???? or 2 medium eggplants | 550g | 19 oz
Cut 2 green onions and 1 garlic clove ????
Heat oil in a large skillet over medium-high heat. Add onion and sauté until translucent.
Add garlic and sauté until fragrant.
Add eggplant cubes and sauté until browned and soft for about 10-12 minutes.
Then transfer to a large bowl and mash.
Grate 100g | 3.5oz vegan cheddar cheese ????
Chop 2 tbsp of parsley.
Add 1 cup | 3.4oz | 96g breadcrumbs or chickpeas crumbs. I prefer chickpea crumbs.
Salt and pepper to taste.
Mix well
Transfer the mixture to the fridge for 20-30 minutes to allow the breadcrumbs or chickpeas crumbs to suck up some of the moisture.
Form the patties with your hands.
Fry patties for about 4 minutes on each side until golden brown and enjoy!
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#eggplantrecipe #recipe #vegan #veganrecipes