Bakednoodlesandeggplant Recipes

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CRISPY OVEN-BAKED EGGPLANT



Crispy Oven-Baked Eggplant image

These crispy, oven-baked eggplant rounds are tossed in flour, dipped in an egg wash, and coated in a mixture of panko, parmesan, and parsley, then baked until golden and crispy. Add a sprinkle of fresh lemon, your favorite marinara sauce, and you've got a delicious meatless main or cocktail party appetizer.

Provided by Bri @ monday sunday kitchen

Categories     Appetizer     Main Dish     Side

Time 50m

Number Of Ingredients 9

1 medium eggplant ((washed and sliced into 1/2 inch thick rounds))
2 tbsp vegetable oil
2 tbsp butter
1/2 cup flour
2 eggs
1 1/2 cups panko crumbs
1 cup finely grated parmesan reggiano
1 tbsp fresh flat parsley (finely chopped)
salt and pepper

Steps:

  • Preheat oven to 450.
  • Using a large ziplock bag (or mixing bowl) add flour and season with salt and pepper. Set aside.
  • In another large ziplock bag, combine panko, parm, parsley and season with salt and pepper. Set aside.
  • On a large (unlined) baking sheet add 2 tbsp of olive oil and coat the pan evenly. Add the butter (unmelted) and place in the hot oven for 3-5 minutes - just until the butter browns. Set a timer so not to burn the butter!
  • While the oil and butter is heating, wash and dry eggplant and slice into 1/2 inch thick rounds. Set aside.
  • In a small mixing bowl, beat eggs.
  • Time to coat the eggplant rounds.
  • Add the eggplant rounds to the flour bag (you should be able to fit them all in at once). Seal and shake until well coated.
  • One at a time, take the floured eggplant rounds (shake off excess flour) and dip into the egg until well coated, then drop into the panko ziplock bag and shake, toss and pat until well coated.
  • Place on hot baking sheet. Repeat until all the rounds are ready to go.
  • Bake at 450 for 15 minutes.
  • Remove, turn eggplant rounds over and continue baking for another 15. Enjoy!

BAKED NOODLES



Baked Noodles image

Easy tasty side dish. I make this ahead and cook it just before serving. A nice change from potatoes.

Provided by Tebo3759

Categories     Weeknight

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 9

1/4 lb fine noodles
1 cup cottage cheese (low fat is fine)
1 cup sour cream (low fat is fine)
2 crushed garlic cloves
1 onion, finely chopped
1 tablespoon Worcestershire sauce
1 dash Tabasco sauce
1 tablespoon chopped parsley
paprika

Steps:

  • Cook noodles until tender and drain.
  • Mix all other ingredients (except paprika) in a med size bowl.
  • Add noodles and mix well (I use a pasta lifter).
  • Pour in a buttered casserole (or use Pam), sprinkle on paprika and bake at 350 for 45 minutes.

BAKED ALPINE NOODLES AND CHEESE



Baked Alpine Noodles and Cheese image

Make and share this Baked Alpine Noodles and Cheese recipe from Food.com.

Provided by Lavender Lynn

Categories     Cheese

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 12

1 (1 lb) package egg noodles
1 tablespoon vegetable oil
1 tablespoon butter
2 ounces mild pancetta or 2 ounces bacon, diced
3/4 teaspoon caraway seeds or 3/4 teaspoon cumin seed
4 cups onions, thinly sliced
1 pinch salt
2 eggs
3/4 cup milk
1 pinch pepper
1 pinch nutmeg
2 cups shredded ementhal cheese or 2 cups raclette cheese

Steps:

  • In large pot of boiling salted water, cook noodles according to package instructions until just tender. Drain and chill under cold water; drain well.
  • Meanwhile, in skillet, heat oil and butter over medium-high heat. Add pancetta and caraway seeds; saute until pancetta starts to render some fat. Add onions and sa< cook, stirring often, until golden brown, about 12 minutes. Remove from heat.
  • In large bowl, whisk together eggs, milk, pepper and nutmeg; stir in noodles to coat. Stir in onion mixture and half of the cheese. Place in buttered 13- x 9-inch (33 x 23 cm) baking dish. Sprinkle with remaining cheese. Bake, uncovered, in 375°F (190°C) oven until lightly browned, about 30 minutes.

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