Cornmeal Parmesan Crusted Eggplant W Roasted Vegetable Puree Recipes

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CORNMEAL-PARMESAN-CRUSTED EGGPLANT W/ ROASTED VEGETABLE PUREE



Cornmeal-Parmesan-Crusted Eggplant W/ Roasted Vegetable Puree image

An interesting twist on eggplant parmesan. Can be made ahead and kept refrigerated to be cooked the next day. Serve alone, over noodles, rice, or have as a sandwich. RSC4

Provided by nomnom

Categories     Onions

Time 1h30m

Yield 2-4 serving(s)

Number Of Ingredients 16

1/2 eggplant (yield 8 1/4-in slices)
1 cup cornmeal
2 tablespoons grated parmesan cheese
1/4 teaspoon curry powder
6 tablespoons whole wheat flour
1/8 teaspoon curry powder
2 egg whites
2 tablespoons light soy sauce
1/4 teaspoon curry powder
13 grape tomatoes
1 vidalia onion, sliced into thick rings
1/4 teaspoon curry powder
1/4 teaspoon cayenne pepper
1 red bell pepper
1 green bell pepper
1/4-1/2 teaspoon cayenne pepper

Steps:

  • Place tomatoes, onion (seasoned with 1/4 tsp, each, curry and cayenne), peppers in a preheated 450°F oven.
  • Roast for 20 minutes or until charred to the amount desired.
  • Meanwhile, get 3 shallow, wide-rimmed bowls or plates.
  • Place flour, and 1/8 tsp curry in one and mix.
  • Place egg whites, soy sauce, and 1/4 tsp curry in another and whisk to combine until mixed and foamy.
  • Place cornmeal, parm, and 1/4 tsp curry in the last and mix.
  • **LET'S PLAY "Wet Hand, Dry Hand"**.
  • With your "dry hand," place eggplant slice in flour mix and coat both sides.
  • Tap the excess.
  • Place in the egg bowl.
  • With your other hand (your "wet hand"), coat both sides with the egg wash and place in cornmeal plate.
  • With "dry hand," sprinkle cornmeal entirely over eggplant.
  • Flip with "wet hand" (this is fun, isn't it?;) and sprinkle again with "dry hand".
  • Pick up with wet hand, tap the excess, and set aside.
  • Repeat until all slices are coated.
  • ***SAUCE***.
  • After cooled, place all veggies in food processor or blender with 1/4-1/2 tsp cayenne and whiz.
  • That's it!
  • ***COOKING***.
  • You can pan-fry in a nonstick with cooking spray or you can bake.
  • If baking, preheat to 350°F.
  • Bake for 10 minutes, then flip them over and bake for another 5 or so.
  • Just microwave the sauce and there you go!

Nutrition Facts : Calories 452, Fat 5.2, SaturatedFat 1.4, Cholesterol 4.4, Sodium 1176.6, Carbohydrate 89, Fiber 15.8, Sugar 10.1, Protein 19.3

ROASTED EGGPLANT PARMESAN



Roasted Eggplant Parmesan image

Provided by Ina Garten

Categories     main-dish

Time 1h45m

Yield 6 servings

Number Of Ingredients 13

2 1/2 pounds eggplant, unpeeled, halved lengthwise, and sliced 1/4 to 1/3 inch thick
3/4 cup good olive oil
1 tablespoon dried oregano
Kosher salt and freshly ground black pepper
1 (24-ounce) jar marinara sauce, such as Rao's
1/2 cup julienned fresh basil leaves
1 pound fresh buffalo mozzarella, thinly sliced
8 ounces garlic and herb goat cheese, such as Montrachet
1½ cups freshly grated Italian Parmesan cheese
1 1/3 cups fresh bread crumbs from a country loaf
4 garlic cloves, minced
1/4 cup chopped fresh basil or parsley leaves
1/4 cup good olive oil

Steps:

  • Preheat the oven to 400 degrees F and arrange three racks evenly spaced.
  • Lay the eggplant in one layer on three sheet pans and brush both sides with olive oil, using all the oil. Sprinkle with the oregano, crushing it lightly in your hands, then sprinkle with 1 1/2 tablespoons salt and 1 1/2 teaspoons pepper. Bake for 15 minutes. Turn the slices and rotate the pans in the oven and bake for another 10 minutes, until tender. Leave the oven at 400 degrees F.
  • In a 10 by 14 by 2-inch ceramic baking dish, spread a third of the marinara sauce. Arrange a third of the eggplant on top in one layer. Scatter a third of the basil, a third of the mozzarella, a third of the goat cheese, and a third of the Parmesan on top. Repeat twice, starting with the marinara and ending with the Parmesan, making sure each layer is evenly distributed.
  • For the topping, place the bread crumbs, garlic, and basil in a food processor and pulse to combine. Add the 1/4 cup olive oil and 1 teaspoon salt and pulse to moisten the crumbs. Sprinkle the mixture evenly over the dish.
  • Bake for 45 to 50 minutes, until bubbling and golden brown. Allow to sit at room temperature for 10 minutes before serving.

CRUNCHY EGGPLANT PARMESAN



Crunchy Eggplant Parmesan image

In most eggplant Parmesan recipes, crusty slices of fried eggplant go into a casserole with sauce and cheese -- where they quickly turn to sludge. This recipe holds on to the crunch by transforming each whole eggplant into a crisp cutlet. You can make one eggplant per person to serve this as an appetizer, or add a bed of pasta to make it more substantial. There's no Parmesan cheese in this recipe, but that's not a mistake: in Italian the phrase "alla Parmigiana" refers to a style of dish. It doesn't refer to Parmigiano-Reggiano cheese.

Provided by Julia Moskin

Categories     vegetables, main course, side dish

Time 1h30m

Yield 4 to 5 entree servings

Number Of Ingredients 9

8 to 10 small eggplants
Salt
2 cups all-purpose flour
3 large egg yolks
2 cups dry bread crumbs or panko, seasoned with 1 teaspoon each salt, black pepper, garlic powder and dried oregano
Vegetable oil, for frying
3 cups tomato sauce, preferably homemade
4 to 6 ounces packaged mozzarella, shredded or diced
Freshly minced basil or parsley, for serving

Steps:

  • Heat the oven to 325 degrees. Set a large ovenproof wire rack over a large rimmed baking sheet.
  • With a small, sharp knife, starting just below the stem, cut each eggplant lengthwise into 1/4-inch-thick slices, keeping them attached at the stem. Place them on paper towels and press down on the eggplants to fan the slices out. Sprinkle with salt on both sides and set aside.
  • Measure out 2 cups ice water. In a medium bowl, whisk the flour with the egg yolks and half the water until almost smooth, then whisk in the remaining water. Add a little more water if the batter seems too thick; it should be runny, like glue.
  • Place the bread crumbs and seasonings in a medium bowl and lightly mix and crush together with your hands.
  • In a large, deep skillet, heat a generous 1/2 inch of vegetable oil until shimmering (about 350 degrees).
  • Working in batches, dip eggplants in the batter, dredge in bread crumbs and add to the skillet. Fry until nicely browned on the bottom, about 3 minutes. Reduce the heat if the eggplants are browning too quickly. Turn and cook until browned on the second side, about 3 minutes longer. Transfer to the rack set over the baking sheet and season with salt; transfer the baking sheet with the rack to the oven to keep warm while you fry the remaining eggplant.
  • In a wide skillet, heat the marinara sauce over low heat until bubbling. Divide the mozzarella into 8 to 10 piles (one for each eggplant). Pick up and place the piles of cheese in the sauce, spacing the piles out so they melt separately. You may need to do this in 2 batches.
  • Divide eggplants on plates. Place a spoonful of sauce next to or on top of each eggplant. Top sauce with melted mozzarella, lifting it out with a slotted spoon. Sprinkle with fresh herbs, and serve immediately.

CRISPY EGGPLANT PARMESAN STACKS



Crispy Eggplant Parmesan Stacks image

Eggplant rounds are breaded and baked, then stacked and layered with Ragu® Old World Style® Traditional Sauce and mozzarella cheese, then baked again until hot and cheese has melted.

Provided by RAGÚ®

Categories     Trusted Brands: Recipes and Tips     Ragu®

Time 1h

Yield 9

Number Of Ingredients 9

2 large eggplants, sliced into 1/2-inch rounds
1 teaspoon Salt to draw moisture from eggplant
1 pinch Salt and pepper to taste
4 large eggs eggs
4 cups panko bread crumbs
1 Cooking spray
1 (24 ounce) jar RAGÚ® Old World Style® Traditional Sauce
2 (8 ounce) packages mozzarella cheese, thinly sliced
1 cup grated parmesan cheese

Steps:

  • Preheat oven to 425 degrees F (220 degrees C).
  • Sprinkle both sides of eggplant rounds generously with salt; place on baking sheet for 15 minutes to draw out moisture. Use paper towels to blot moisture from each side of the eggplant slices. Sprinkle lightly with salt and pepper.
  • Whisk eggs in a shallow bowl. Place panko bread crumbs in a second bowl. Dip each side of the eggplant slices in the whisked eggs, then press into the panko crumbs to coat each side. Place slices on a cooling rack on a baking sheet.
  • Spray the tops of eggplant generously with cooking spray. Bake 8 minutes in preheated oven. Turn each slice, and spray the other side with cooking spray. Bake an additional 8 to 10 minutes. Remove from oven and let cool slightly.
  • Reduce oven temperature to 350 degrees (175 degrees C).
  • To make the stacks: Cover a baking sheet with parchment paper. Place a large slice of eggplant on the parchment. Top with a spoonful of Ragu® Old World Style® Traditional Sauce and a slice of mozzarella. Place another slice of eggplant on the first; repeat the layering process until you have about 5 or 6 slices in a stack. Top with a generous layer of parmesan cheese.
  • Bake stacks until the cheese has melted, 10 to 15 minutes. Remove from oven and let cool for a few minutes. Serve warm.

Nutrition Facts : Calories 397 calories, Carbohydrate 49.9 g, Cholesterol 122.3 mg, Fat 16 g, Fiber 9.9 g, Protein 26.1 g, SaturatedFat 7.8 g, Sodium 1261.9 mg, Sugar 4.3 g

JAMIE OLIVER'S EGGPLANT PARMESAN



Jamie Oliver's Eggplant Parmesan image

This recipe is an adaptation of one found in Jamie Oliver's book, "Jamie's Italy." It's a healthier version than the traditional Italian-American juggernaut; it omits breading and frying the eggplant, and instead calls for roasting the eggplant until golden brown.

Provided by Marian Burros

Categories     dinner, weekday, main course

Time 1h45m

Yield 4 to 5 servings

Number Of Ingredients 12

3 medium-large eggplants, cut crosswise into 1/2-inch slices
Olive oil
1 large onion, finely chopped
1 large clove garlic, thinly sliced
1 1/2 teaspoons dried oregano
1 28-ounce can no-salt plum tomatoes or crushed tomatoes
1 tablespoon red wine vinegar
1/2 cup (packed) fresh basil leaves
Salt and freshly ground black pepper
1/2 cup freshly grated Parmigiano-Reggiano, or as needed
1/3 cup fine dry bread crumbs
1 tablespoon chopped fresh oregano leaves, optional

Steps:

  • Preheat oven to 450 degrees. Brush both sides of eggplant slices with oil, and place in a single layer on two or more baking sheets. Bake until undersides are golden brown, 10 to 15 minutes, then turn and bake until other sides are lightly browned. Set aside. Reduce oven temperature to 375 degrees.
  • Meanwhile, in a large saucepan over medium heat, heat 2 tablespoons olive oil and add onion. Sauté until soft, about 10 minutes. Add garlic and dried oregano and sauté another 30 seconds. Add tomatoes and their juices, breaking up whole tomatoes with your hands. Cover, reduce heat to low, and simmer 15 to 20 minutes.
  • Add vinegar, basil and salt and pepper to taste. Into a 9-by-9-inch, 10-by-5-inch or 10-by-6-inch baking pan, spoon a small amount of tomato sauce, then add a thin scattering of parmigiano, then a single layer of eggplant. Repeat until all ingredients are used, ending with a little sauce and a sprinkling of parmigiano. In a small bowl, combine bread crumbs and oregano, if using, with just enough olive oil to moisten. Sprinkle on top. If desired, recipe can be made to this point and refrigerated. Bring to room temperature before baking.
  • Bake until eggplant mixture is bubbly and center is hot, 30 to 45 minutes depending on size of pan and thickness of layers. Remove from heat and allow to rest for 5 minutes before serving. Recipe can also be reheated.

Nutrition Facts : @context http, Calories 268, UnsaturatedFat 8 grams, Carbohydrate 36 grams, Fat 12 grams, Fiber 13 grams, Protein 10 grams, SaturatedFat 3 grams, Sodium 1283 milligrams, Sugar 18 grams

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