Egg Plant Parm

Egg Plant Parmesan

32-48 oz. homemade pasta sauce

1 medium – large eggplant, peeled and thinly sliced

2 eggs

½ cup milk

½ cup Parmesan cheese

1½ cup bread crumbs

1 tbsp. Italian seasoning

4 cups shredded/slice mozzarella cheese

Vegetable oil

Peel the eggplant and slice thin 1/8”. 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 10 x 10 baking dish, layer eggplant.  Top with pasta sauce then mozzarella cheese. Bake in a 350º for 40-45 minutes until bubbly. Serve with a side of pasta and additional sauce.

© Crackerberries 2016

Egg Plant Provolone

Egg Plant Provolone Stuffed Chicken Breasts

9 oz chicken breast; cut in half lengthwise and pounded to 1/8 inch thickness

1 clove garlic, minced

2 thin slices provolone cheese

1 cup egg plant, sauté for 5 minutes in hot skillet sprayed with cooking oil

10 oz diced tomatoes with green chili peppers

1/8 cup Italian style bread crumbs

1 tbsp soy sauce

Salt & pepper

Salt and pepper each side of chicken breast.  Place a slice of cheese and ¼ cup egg plant on each half of the chicken.  Roll and secure with toothpicks.  Place the rolled chicken breasts in small saucer and add soy sauce.  Roll the breasts to cover and let stand in fridge for one hour. 

Preheat oven to 350°

Roll the soaked chicken in bread crumbs and place in lightly greased hot cast iron skillet.  Cook over medium high heat for three minutes per side.  Place in oven and cook at 350° for 20 minutes. 

In small sauce pan combine tomatoes and remaining egg plant and heat till hot.  Spoon over chicken and serve with favorite side dish.

© Crackerberries 2013

Vegetable Pasta

Egg Plant & White Bean Pasta

FOR BEANS:

1¼ cup dry great northern beans

24 oz chicken broth

½ tsp celery salt

½ tsp Italian seasoning

½ tsp chili powder

½ tsp red pepper flakes

Soak beans overnight.  Drain and rinse.  Place beans, broth and seasonings in crock pot on low setting.  Cover and cook for 6 hours.  Do not remove the cover during cooking.  After 6 hours, stir, cover and let cool for two hours.

FOR EGG PLANT:

4 cups peeled and cubed eggplant (about 1 lb)

¾ cup chopped celery and leaves (I used the tops)

¾ cup chopped red onion

2 tbsp cooking sherry

2 tbsp fresh chopped basil

3 cloves garlic, minced

1 pint stewed tomatoes

½ cup rotini pasta

Combine celery, onion, and garlic in lightly sprayed Dutch oven and cook on medium high just until aromatic.  Add tomatoes, basil, sherry, egg plant and two cups of the beans (not drained).  Bring to boil, reduce heat; cover and simmer for 30 minutes, stirring often. 

Cook pasta according to package directions.  Drain and add to egg plant mixture.  Serve with side salad and bread sticks.

Yield:  6 one cup servings

© Crackerberries 2013