Late Summer Specialties [therecipebox 683.1]

EVERYDAY COOKING - Late Summer Specialties (143 views)

From:	Margie (ILovePhotos)	Sep-14 1:03 PM
To:	All	(1 of 20)

683.1

Baked Eggplant Parmesan

Crispy baked, not fried, eggplant with garlic Parmesan breading. A delicious way to enjoy this fall vegetable!

PLEASE DON'T FORGET TO LIKE, SHARE AND COMMENT

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From:	Margie (ILovePhotos)	Sep-14 1:05 PM
To:	All	(2 of 20)

683.2 in reply to 683.1

Eggplant Parmesan with Grilled Chicken is a low-carb take on a classic Italian dish. This quick and easy-to-prepare meal is full of Italian flavor and makes great use of everyday pantry staples. Add this NEW lean & green recipe, developed by The Culinary Institute of America, to your meal plan for the upcoming week. It makes 4 servings; each serving provides 1 leaner, 1 healthy fat, 3 green, and 3 condiments. Tag a friend who you think will want to give this recipe a try!

Total Time: 30 minutes

6 tbsp almond flour

8 tsp large flake nutritional yeast

¼ tsp each or less: salt & pepper

1 lb. eggplant, cut into 8 rounds about ½-inch thick

Cooking spray

1, 14.5-oz. can diced tomatoes

2 cloves garlic, minced

2 scallions, trimmed and chopped

¼ cup chopped fresh basil

1½ lbs. pre-grilled chicken breast slices

Directions

1. Preheat oven to 400°F.

2. Combine almond flour, nutritional yeast, salt and pepper in medium bowl.

3. Rinse eggplant slices, and coat both sides with almond flour mixture. Place eggplant slices on a lightly greased baking sheet. Bake for 20 minutes, flipping halfway through.

4. Meanwhile, combine the tomatoes, garlic, and scallions in a saucepan, and simmer on low for 15 to 20 minutes.

5. Once eggplant is cooked, remove from oven and serve with tomato sauce and grilled chicken.

Note: You can buy fresh or frozen pre-grilled chicken breast strips at the grocery store to save time.

Per serving: 350 calories, 10g fat, 17g carbohydrate, 47g protein

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From:	Margie (ILovePhotos)	Sep-14 1:05 PM
To:	All	(3 of 20)

683.3 in reply to 683.1

EGGPLANT PARMESAN

Slices of tender baked eggplant layered with herbs, tomato sauce, melted cheese and topped with homemade crunchy breadcrumbs. The whole family will love this eggplant parmesan!

RECIPE:

Ingredients

EGGPLANT:

3 Large Eggplants

Olive Oil

Coarse Salt

TOMATO SAUCE:

2 (400g/14oz) Tins Tomato Puree (Passata)

1 Small Onion, finely diced

4 Garlic Cloves, whole

1 Tsp Dried Oregano

1 Tsp Sugar

Fresh Basil Spring

Salt & Pepper

HOMEMADE BREADCRUMBS:

1 Cup Fresh Breadcrumbs

1 Tbls Olive Oil

TOPPING:

200g/7oz Shredded Mozzarella

1/2 Cup Parmesan Cheese

Fresh Basil, chopped

Method:

EGGPLANT -

Slice eggplant 1/2 inch thick. Arrange slices on a pan and sprinkle with salt on both sides. Let sit and "sweat" excess moisture for 30 minutes. Rinse under cold water and pat dry with paper towels.

Line a large tray with baking paper. Brush with olive oil and lay the sliced eggplants next to each other. Brush the tops of the eggplants with olive oil. Bake in preheated oven 200C/400F for 30 minutes. Remove from oven and leave to cool.

TOMATO SAUCE -

Fry the onions and garlic in a little olive oil. When onions have softened add the tomato juice (passata), oregano, sugar, basil spring and season with salt and pepper. Simmer for 15 minutes.

BREADCRUMBS -

In a small bowl toss the breadcrumbs and olive oil together. Place on a baking sheet and bake in oven 200C/400F till browned and crispy.

ASSEMBLE -

In a large casserole dish, spread a generous layer

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From:	Margie (ILovePhotos)	Sep-14 1:06 PM
To:	All	(4 of 20)

683.4 in reply to 683.1

Air Fryer Eggplant Parmesan

Ingredients:

2 Eggplants (medium size)

Extra Virgin Olive Oil 1/3 cup

Tomato Puree or Crushed Tomatoes - large can

Spinach or baby kale - 2 cups packed

6 oz mozzarella (fresh or shredded)

Crushed red pepper 1 tsp (more if you like it spicy)

1 tsp dried oregano

Grated parmesan 1/2 cup

Fresh basil 1/2 cup

Directions for air fryer:

Preheat air fryer (on the air fryer setting if you have a multi-use gadget) to 390 degrees for 5 minutes while you prep

Slice the eggplant about 1/4 inch

coat the slices of eggplant with olive oil - don't be afraid to be generous

Once the air fryer is heated, place the slices in a single layer in the basket (you will need to do multiple batches so give yourself time)

Set timer for 6-7 minutes at 390 degrees, check on the eggplant, flip over and give it 1-2 more minutes. Keep an eye on your eggplant because it will depend on thickness of slices.

Put tomato sauce, oregano and red pepper in a saucepan and heat. Once simmering add spinach/kale and stir. Cook until wilted

Spread a thin layer of your kale-tomato sauce on the bottom of a baking dish, then layer some eggplant so they overlap slightly. Add 1/2 of mozzarella and parmesan.

Repeat with more eggplant, sauce and top with cheese

Bake for 20 minutes or until cheese is bubbly/melted. Top with some fresh chopped basil.

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From:	Margie (ILovePhotos)	Sep-14 1:07 PM
To:	All	(5 of 20)

683.5 in reply to 683.1

Eggplant Parmesan: ALL ALDI

1 Eggplant

Shredded Mozzarella

Shredded Parmesan

Four Cheese Tomato Sauce

Flour

3 Eggs

Salt

Pepper

Garlic Powder

Cheese and Garlic Croutons (crushed into crumbs)

***Slice eggplant into long pieces. Season 1 cup of flour with salt, pepper, garlic. Dredge eggplant pieces in flour mixture, then egg, then crouton crumbs. Pan fry till golden brown on both sides. ***then layer into deep square baking dish*** 3 to 4 layers sauce//eggplant//cheese***bake at 400° for 40 min... enjoy...

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From:	Margie (ILovePhotos)	Sep-14 1:08 PM
To:	All	(6 of 20)

683.6 in reply to 683.1

VEGAN EGGPLANT

Ingredients & Instructions:

used the entire garlic bulb & minced it in my mini food processor, 2 medium chopped onions, lots of Italian seasoning enough to cover the bottom of the pot, & saute in olive oil. Herein lies the flavor!
Once caramelized, add the sauce & then an entire bag of fresh spinach. Cook until spinach is done.
Layer a large pan with sauce, eggplant, sauce, eggplant, sauce etc. until it is all used up.
use one jar of sauce per eggplant so for this used 2 jars of sauce & 2 medium eggplants.
Cover & bake at 450 degrees. After 45 minutes check to see if a fork can penetrate easily. If not, cook longer.
have found that when I use the entire garlic bulb, lots of onion, & Italian seasoning, I really do not miss the cheese at all because there is so much flavor.
served with a salad, corn on the cob, & of course garlic bread to help sop up all the great sauce flavor on the dish. Bon appetite.

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From:	Margie (ILovePhotos)	Sep-14 1:10 PM
To:	All	(7 of 20)

683.7 in reply to 683.1

Grilled Caprese Eggplant

- from Top Ate on your Plate; Serves 3-4

Ingredients

1 large eggplant, cut lengthwise into 3/4 inch slices

About 1 TBSP olive oil

salt to taste

9-12 tomato slices

6-8 large basil leaves

6-8 slices mozzarella cheese

Italian seasoning to taste

Directions

Preheat grill to medium high heat. Brush eggplant slices on both sides with olive oil. Sprinkle with salt to taste.

Grill eggplant on one side for 4-5 minutes. Flip and grill on the other side for 1-2 minutes.

Then layer the tomatoes, basil leaves and cheese.

Sprinkle with Italian seasoning.

Grill for an additional 2-3 minutes or until cheese is melted.

Serve warm or cold.

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From:	Margie (ILovePhotos)	Sep-14 1:12 PM
To:	All	(8 of 20)

683.8 in reply to 683.1

Italian Grilled Eggplant with Basil and Parsley Recipe

Ingredients:

1 eggplant, sliced into 1/2-inch rounds

? cup extra virgin olive oil

2 cloves garlic

? teaspoon salt

2 tablespoons chopped fresh basil

1 tablespoon chopped fresh flat-leaf parsley

Directions:

Step 1

Preheat an outdoor grill for medium-high heat and lightly oil the grate.

Step 2

Brush eggplant lightly with olive oil on both sides. Stir together remaining olive oil, garlic, and salt in a small bowl.

Step 3

Arrange eggplant slices on the preheated grill and cook, turning occasionally, until tender and browned, 3 to 4 minutes per side.

Step 4

Arrange grilled eggplant on a platter. Brush with olive oil and garlic mixture until eggplant has absorbed oil. Sprinkle with chopped basil and parsley and serve.

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From:	Margie (ILovePhotos)	Sep-14 1:15 PM
To:	All	(9 of 20)

683.9 in reply to 683.1

Eggplant Lasagna au Gratin

INGREDIENTS:

3 eggplants sliced horizontally

Salt, black pepper and chopped parsley

6 tablespoons oil

500g/17.63oz ground beef

1 onion, chopped

2 chopped garlic cloves

2 chopped seedless tomatoes

Oil for greasing

1 cup grated mozzarella cheese

SAUCE:

2 tablespoons butter

2 shallow tablespoons of flour

2 cups milk

Salt, black pepper and nutmeg

PREPARATION:

For the sauce, melt the butter in a pan, sprinkle the flour, and fry for 2 minutes. Pour in the milk, little by little, stirring until thickened. Season with salt, pepper and nutmeg. Turn off the heat and set aside.

Spread the eggplant slices in a baking dish, sprinkle with salt and let it rest for 20 minutes. Drain, wash quickly and dry well.

Heat a frying pan with half the oil and brown the slices for 1 minute on each side. Heat the remaining oil in a pan and fry the meat for 3 minutes. Add the onion and garlic and saute for 5 minutes.

Mix in the tomatoes, salt and pepper and cook for 2 minutes. Remove from heat and mix in the parsley. Line the bottom of a greased medium rectangular baking dish with eggplant and alternate layers of meat and eggplant, ending with eggplant.

Spread the reserved sauce, cover with cheese and bake in a preheated oven for 20 minutes for au gratin. Then just serve.

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From:	Margie (ILovePhotos)	Sep-14 1:17 PM
To:	All	(10 of 20)

683.10 in reply to 683.1

Eggplant (Melanzana). If you make 2 pans of this, you can freeze some as well. I, of course, use about 10 eggplants for my party and make 4 to 5 pans of it.

2 large Purple eggplants

1 large jar of Pasta Sauce

1 9 x 13 inch pan

1 pkg of shredded mozzarella cheese

1 Medium container of Ricotta Cheese

Peel the Eggplants and cut off the ends a little bit.

Then slice them, not long wise, but from one end to the other, in medium size slices. Cover the bottom of the pan with Pasta sauce. Lay the slices on top of the sauce till they fit in the pan. Take 2 tablespoons full of the Ricotta cheese and put it on each Eggplant slice. Then place another Eggplant slice on top of the Ricotta cheese slice. Pour the remaining Pasta Sauce over all of the slices. Pour the Shredded Mozzarella cheese over all the slices.

Bake in the Oven at 400 degrees for 30 minutes. Don't burn it. With a fork check it to make sure the slices are not hard but soft. If they aren't, just bake for an additional 5 or 10 minute and keep checking. Take it out, cut it up and enjoy eating it.

Feel free to copy and paste it on your computer Recipe files.

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