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Home Learning Kitchen Vegetables - Eggplant Parmesean

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Post by :Virgie Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1687

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Vegetables - Eggplant Parmesean

1/4 white wine
bread or cracker crumbs
olive oil (or olive and corn oil mixed)
1 (15 oz.) can tomato sauce
2 (or more) cloves garlic, minced
1/2 teaspoon basil
1/2 lb. sliced Mozzarella cheese
1/2 cup (or more) grated Parmesan cheese

Preheat oven to 350 degrees.

Peel and slice eggplant 3/8 inch thick.

Beat egg and wine together.

Dip eggplant slices into egg mixture, then in bread crumbs and brown in oil. Drain on paper towels.

Simmer tomato sauce, garlic, and basil together in saucepan for 10-15 minutes.

Layer half the eggplant, Mozzarella, Parmesan, and sauce in baking dish, then repeat layers.

Bake for 30 minutes. Serves 6.

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2 lb eggplant salt extra virgin olive oil, for frying 4 cloves garlic, peeled and chopped 1/4 c extra virgin olive oil 2 lb tomatoes, peeled and chopped salt and freshly ground pepper to taste 1/2 c Parmesan cheese, grated 12 oz fresh mozzarella, sliced 1/4 c fresh basil, chopped Wash the eggplants, cut off the tops and slice them 1/2 inch thick, crosswise. Sprinkle with salt and arrange the slices on a plate. Top with a weight and prop the plate at an angle so the liquid will drain off. Let drain for about 2 hours. Dry the eggplants and

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Vegetables - Eggplant Parmesan

1 tbsp. extra-virgin olive oil 1 medium onion -- minced 1 clove garlic -- minced 1 (28 oz.) can tomatoes (with juice) -- seeded & chopped 1 1/2 tbsp. tomato paste 1/8 tsp. hot pepper flakes kosher salt and freshly ground black peppe -- to taste 3 tbsp. fresh basil -- chopped 2 medium eggplants -- about 2 lb. olive oil cooking spray 1/4 cup Parmesan cheese -- grated 2 sprigs basil -- or more Heat oil in a saucepan over moderate heat. Add onion and cook a few minutes. Add garlic and cook until onion is soft but

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Vegetables - Eggplant Parmesean

Vegetables - Eggplant - Eggplant Parmigiana

Vegetables - Eggplant Parmesan