Vegetables forum: Eggplant

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Mar 15, 2010 5:29 PM CST
Name: Patricia
Central TX 7b/8a

1 eggplant, cut into finger-long strips
2 eggs
1/2 c milk
Tabasco sauce, a drop or two, to taste
1/4 tsp flour
1/4 tsp black pepper
1/4 tsp white pepper
vegetable oil for frying

Put eggplant fingers into colander and salt generously. Let them sit for 20 min. Rinse and dry well. Mix eggs, milk, and Tabasco. Dip fingers into flour, then into egg mixture, and then into bread crumbs. Deep fry until golden brown.

Source: Cookin' Cajun Cooking School, New Orleans, LA
Jun 28, 2011 3:49 PM CST
Name: Patricia
Central TX 7b/8a
Baked Stuffed Eggplant

2 small eggplants, about 8 oz each
2 TBSP oil oil, divided use
1/2 c onion, chopped
2 cloves garlic, minced
1 TBSP pine nuts
1 c cooked white rice
1 c diced tomatoes
1 TBSP parsley, finely chopped
salt and pepper to taste
2 TBSP Parmesan cheese, grated

Cut eggplants in half lengthwise. Score cut side at 1/2" intervals, brush lightly with olive oil, and place cut side down on baking sheet.
Bake at 400 degrees about 15 min or until tender.
Remove from oven and reduce temperature to 350 degrees.
Saute onion and garlic in remaining oil until tender, about 5 min. Add pine nuts, rice, tomatoes, and parsley and mix well.
Remove cooked eggplant from shell, leaving 1/2" intact. Mix well with rice mixture. Add salt and pepper to taste and spoon into shells. Sprinkle each with Parmesan.
Place on baking sheet and cover lightly with foil.
Bake at 350 degrees 20 minutes; remove foil and continue baking until lightly browned, about 10 min longer.
Jun 8, 2019 11:17 AM CST
Name: Patricia
Central TX 7b/8a
Eggplant Parmesan Rollups

2 medium eggplants, sliced lengthwise into 1/4” thick strips
black pepper
1 1/2 c marinara sauce
1 egg, lightly beaten
1 1/2 c ricotta cheese
1/2 c Parmesan cheese, finely grated
1/2 c mozzarella cheese, shredded
1 clove garlic, minced
small handful of basil, chopped

Preheat oven to 400 degrees.
Lay eggplant slices on a paper towel-lined pan.
Sprinkle eggplant with salt and let it sit for 15 min to draw out moisture.
Pat eggplant dry with paper towels and transfer to a large baking sheet.
Drizzle eggplant with olive oil and bake until pliable, about 8-10 min.
Stir ricotta, egg, garlic, 1/4 c Parmesan and 1/4 c mozzarella in a medium bowl until smooth.
Season to taste with salt and pepper.
When eggplant is still warm, but cool enough to handle, spread about 1 TBSP of filling onto each eggplant slice.
Sprinkle with torn basil and roll the eggplant.
Spread a thin layer of marinara in a casserole dish and lay roll-ups in the dish seam side-down.
Spoon more marinara over the roll-ups and sprinkle remaining cheeses on top.
Bake for 25-30 min, until the cheese is cooked through and the eggplant is tender.
Top with more basil and serve warm.

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