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Full Online Book HomeLearning KitchenVegetables - Eggplant - Eggplant Lasagna Recipes By Becky
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Vegetables - Eggplant -  Eggplant Lasagna Recipes By Becky Post by :michelsfbrian Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2298

Click below to download : Vegetables - Eggplant - Eggplant Lasagna Recipes By Becky (Format : PDF)

Vegetables - Eggplant - Eggplant Lasagna Recipes By Becky

2 medium eggplants
2 eggs
1/4 c. milk
1 c. flour
1/4 tsp. salt
4 to 6 Tbsp. oil
2 lb. Ricotta cheese
1 large ball Mozzarella cheese or grated
1 to 1 1/2 c. grated Romano cheese or Parmesan
1 qt. marinara spaghetti sauce
2/3 c. water

Cut eggplant into 1/2-inch slices (do not soak or peel). Beat eggs and milk together. Mix flour and salt together. Place each mixture in a low pan. Dip eggplant slices into egg mixture, then into flour mixture. Saute in oil until golden brown; drain on paper toweling.

Thin the spaghetti sauce with water and warm the sauce. Ladle some of the sauce onto the bottom of a 9 x 14-inch Pyrex baking pan. Make a layer of eggplant, using a generous half of the total amount. Spread with all the Ricotta cheese. Ladle half the remaining sauce over this and sprinkle freely with Romano cheese. Place a second layer of eggplant (use all) and top with remaining sauce. Again sprinkle with Romano cheese.

Cover with foil and bake at 350 degrees until bubbly, about 30 minutes. Uncover and bake 30 minutes longer.

Place sliced Mozzarella cheese over all and bake about 10 minutes more, until cheese is melted. Serve with green salad, crunchy bread and a bottle of wine. Serves 6.

Eggplant Lasagna

2 Tbsp. margarine
1/2 c. chopped onion
4 peeled, chopped tomatoes
1/2 c. chopped parsley
3/4 tsp. salt
1/2 tsp. sugar
1/2 tsp. oregano
1 tsp. lemon juice
2 c. cottage cheese
1/4 c. Parmesan cheese
1 egg
2 eggplants
1/2 lb. Mozzarella cheese

Saute onion in margarine. Add tomatoes, half of parsley, half of salt, sugar, oregano and lemon juice. Simmer, uncovered, 30 minutes. Flour eggplant slices and brown. Mix cottage cheese, Parmesan, parsley, salt and egg. Arrange layers of eggplant, cottage cheese, etc. Bake 30 minutes at 350 degrees.
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Vegetables - Eggplant Lasagna Vegetables - Eggplant Lasagna

Vegetables - Eggplant Lasagna
1 pound hamburger1 tablespoon oil1 (28 ounce) jar spaghetti sauce1 small clove garlic, minced1/2 teaspoon salt 1/4 teaspoon pepper1 egg1/4 cup milk1/4 cup flour1/2 cup bread crumbs1 large eggplant, sliced8 ounces Mozzarella cheese1/1/3 cup Parmesan cheese Preheat oven to 375° F.Brown hamburger in oil. Add spaghetti sauce and garlic and bring to a boil. Lower heat, cover, and simmer 20 minutes, stirring occasionally.Beat egg with milk.Place flour and bread crumbs in separate bowls.Dip eggplant in flour, then into bread crumbs.Add a little oil to a skillet over medium heat and brown eggplant lightly on each side.Spread a spoonful of spaghetti

Vegetables - Eggplant -  Eggplant Gratin Vegetables - Eggplant - Eggplant Gratin

Vegetables - Eggplant -  Eggplant Gratin
1 1/2 cups chopped onion 3 tablespoons olive oil a 1-pound eggplant, cut into 1/2-inch pieces 1/3 cup plus 2 tablespoons minced fresh parsley leaves 1/2 cup freshly grated Parmesan 1/4 cup dry bread crumbs Preheat oven to 400 degrees F.In a heavy skillet cook onion in 2 tablespoons oil until golden. In steamer set over boiling water steam eggplant, covered, for 10 minutes, or until it is tender, transfer it to colander, and let drain 5 minutes. In bowl toss eggplant, onion mixture, 1/3 cup of parsley and salt and pepper to taste. Spread into greased 3-cup shallow baking dish.