Eggplant Parmesan

 

*After yesterdays Dilly Debacle Tall Cool ☺ne said I better make something good.

1 small eggplant

2 eggs, beaten

½ cup Italian bread crumbs

¼ cup flour

2-3 tbsp. canola oil

½ cup fresh parmesan cheese

4 slices fresh mozzarella cheese

16 oz. marinara sauce

Preheat oven 350º

Wash eggplant and cut off ends.  Slightly peel (not necessary).  Slice into ¼ inch slices.  Combine bread crumbs and flour and mix well.  Dip eggplant in beaten eggs, then dredge through the bread crumb mixture.  Heat oil over high heat in large skillet.  Cook about 1½ minute flipping half way through.  Drain on paper towels.  

Layer cooked eggplant in baking dish alternating with fresh parmesan cheese, marinara sauce and mozzarella. Bake 350º for about 15 minutes, just until chees melts and sauce is bubbly.  Garnish with fresh herbs.  Serve with your favorite pasta or to make it heathy we love it with spiralized sweet potato.

Enjoy♥

This is part of the A-Z blogging challenge.  Don’t forget to visit some of the other bloggers in the challenge and also check out Crackerberries    

Eggplant Lasagna

Eggplant Lasagna

6 strips lasagna

24 oz. ricotta cheese

2 eggs, slightly beaten

1 cup cottage cheese

¼ cup Parmesan cheese

1 tbsp. Italian seasoning

1 medium eggplant, peeled and thinly sliced

2 quarts spaghetti sauce, with meat

5 slices provolone cheese

2 tbsp. Parmesan cheese

1 tbsp. basil leaves

In large kettle cook the lasagna in boiling water for 8 minutes. Remove from heat and cover with cold water. Set aside. 

In large bowl combine ricotta, cottage, ¼ cup Parmesan, Italian seasoning and eggs and mix together well.  In lightly greased lasagna baking dish lay three pieces of lasagna in bottom. Cover with one third of the cheese mixture. Layer with meat from spaghetti sauce (I use my own homemade so I slice the sausages and meatballs into bite size pieces). Top with one third of the eggplant slices. 

Spread one third of the cheese mixture over the eggplant, then another layer of meat and sauce two more times. 

Cover with last three slices of the lasagna and place provolone cheese over pasta and then cover with remaining sauce.  Sprinkle with 2 tbsp. Parmesan cheese and basil leaves.  

Bake covered at 350º for one hour. Remove cover and bake 15 more minutes. Let stand 30 minutes before serving.

© Crackerberries 2015

Eggplant Lasagna

Eggplant-Spinach Lasagna

1¼ lb eggplant, thinly sliced

1 lb ground beef

1 onion, chopped

2 stalks celery, finely chopped

3 cloves garlic, minced

3 cups baby spinach

1½ cups shredded low fat mozzarella cheese

1½ cups low fat cottage cheese

3 slices Colby jack cheese

2 tbsp parmesan cheese

1 pint stewed tomatoes

1 egg, slightly beaten

Preheat oven to 375°.

Cook ground beef in skillet until brown.  Drain off grease and add onions, garlic and celery and cook for about 5 minutes.

Combine cottage cheese, mozzarella cheese, egg, spinach and 1 tablespoon of parmesan cheese in medium bowl and mix well.

Spray 9x9 baking dish with cooking oil.  Layer one third of eggplant in bottom of dish.  Spread half of the meat mixture over top and then half of the cottage cheese mixture, repeat layers ending with eggplant.  Lay slices of Colby Jack strategically over eggplant and pour stewed tomatoes over the top.  Sprinkle with remaining parmesan cheese and cover.  Cook 375° for 45 minutes.  Remove cover and cook an additional 15 minutes.  Let cool at least ten minutes before serving.

© Crackerberries 2013

Eggplant Parmesan

Eggplant Parmesan

with Baked Ziti

2 cups ziti

32-48 oz. tomato sauce

½ lb burger

2-3 cloves garlic, minced

1 onion, chopped

1 green pepper, chopped

1 medium – large eggplant, peeled and thinly sliced

1 egg

¼ cup milk

¼ cup parmesan cheese

1½ cup bread crumbs

1 tbsp Italian seasoning

4 cups shredded/slice mozzarella cheese

Vegetable oil

Cook ziti in boiling water according to package instructions, drain and set aside.  In large skillet sauté garlic, onion, green pepper in 1 tbsp vegetable oil.  Add burger and cook until no longer pink; stir in 3 cups tomato sauce.  In lightly greased 8x8 baking dish layer with ziti, sauce and mozzarella cheese two times.  Top with sliced mozzarella cheese and sprinkle with fresh oregano leaves.  Set aside to prepare eggplant.

Combine milk and egg in one bowl.  Combine bread crumbs, parmesan cheese and Italian seasoning in another bowl.  Dip the eggplant in the egg mixture then dredge through the bread crumbs.  Heat oil in large skillet (just enough to cover the bottom of the pan – the eggplant does not have to be submersed in the oil.  Fry in hot oil 3-4 minutes per side and drain on paper towels.  In lightly greased 10x10 baking dish, layer eggplant then mozzarella cheese, eggplant, then mozzarella cheese until you have used all of the eggplant.  Pour sauce over top and sprinkle with cheese.

Bake ziti and eggplant at 350° for 40-45 minutes, until bubbly.  Remove from oven and let stand ten minutes before serving.

© Crackerberries 2012

Eggplant Tomato Quiche

1 pie crust (recipe follows)
1 large tomato, cut into ¼ inch slices
1 medium egg plant, sliced into thin rounds
3 eggs, slightly beaten
¼ cup sour cream
¼ cup parmesan cheese
2 slices mozzarella cheese
½ tsp basil
½ tsp oregano
½ tsp fennel seed
¼ tsp garlic powder
¼ tsp ground black pepper
Salt and pepper to taste

Spread eggplant slices on cookie sheet lined with parchment paper and sprinkle with salt; let stand 15 minutes. Preheat oven 350º. Pat dry any juices from the eggplant with paper towel. Spray both sides of the egg plant with oil and place in oven for then minutes.

Combine basil, oregano, fennel seed, garlic powder and pepper in a small bowl and mix well. Spray with oil and sprinkle spices over both sides of tomato. Place in oven with eggplant and cook for 10 minutes or until both eggplant and tomatoes are lightly roasted but not blackened. Remove from oven and cool 5 minutes.

Layer eggplant in bottom of pie crust, saving 4-5 slices; place mozzarella cheese on top of eggplant, then top with tomato slices.

Beat the eggs and sour cream together until well combined; add parmesan cheese and dash each of salt and pepper; mix well and pour over tomatoes. Sprinkle with fresh ground pepper.

Bake at 350º for 35-40 minutes or until knife inserted in center comes out clean.

Single Pie Crust
1¼ cups all purpose flour
¼ tsp salt
1/3 cup shortening
4-5 Tbsp ice cold water

Make a glass of ice water. In a medium bowl stir flour and salt together. Using pastry blender, cut in shortening until flour is crumby. Sprinkle 1 Tbsp iced water over flour and gently toss with a fork. Repeat with 1 Tbsp water at a time until all flour is moistened..

On lightly floured surface, use your hands to flatten and roll pastry from center to edges in a circle to fit into your pie plate. *Note: the more rolling and patting done with the pastry, the tougher it becomes.

© Crackerberries 2009