Budget Eggplant Aubergine Parmigiana Food

EASY EGGPLANT (AUBERGINE) PARMIGIANA

Steps:

• Trim the eggplants and cut them into 1/4 inch thick slices.
• Layer the slices in a colander, sprinkling each layer with salt.
• Let drain for 30 minutes.
• Rinse the eggplant and pat dry.
• Pour about 1/2 inch oil a large deep skillet and heat over medium heat.
• Fry the slices, in a single layer, turning once, until browned on both sides.
• Drain on paper towels.
• Preheat the oven to 350.
• Spread a thin layer of tomato sauce in a shallow baking dish.
• Make a layer of eggplant slices, overlapping them slightly.
• Top with a layer of mozzarella, another layer of sauce, and a sprinkle of grated cheese.
• Repeat the layering, ending with eggplant, sauce, and grated cheese.
• Bake for 45 to 60 minutes, or until the sauce is bubbling and the mozzarella is melted.
• Let stand for 10 minutes before serving.

BUDGET EGGPLANT (AUBERGINE) PARMIGIANA

Steps:

• Using a vegetable peeler, peel random strips of skin from the eggplants; save the skins for use in my Vegetable Stock Recipe #135453; slice the eggplants thinly.
• Heat the oil in a large - preferably non-stick - pan. Make sure that the oil is hot (but not so hot that the crumbed eggplant slices burn) before adding each batch of crumbed eggplant slices so that the surface is immediately sealed; eggplant is notorious for absorbing oil and will do just that if the oil is too cool and you'll end up using a very large quantity of oil!
• Mix the minced garlic and dried basil with the breadcrumbs.
• Coat the eggplant slices in flour; shake off the excess; dip in the egg, then in the breadcrumb mixture; shallow-fry in batches, until lightly browned; drain on absorbent paper.
• Preheat the oven to 200°C/180°C fan-forced/400°F/gas mark 6.
• Mix cheeses together and mix in the walnuts (if using).
• Spread about one-third of the pasta sauce over the base of a well-greased 2.5 litre (10-cup) ovenproof dish; top with about one-third of the eggplant, one-third of the cheeses and one-third of the oregano; repeat layering.
• Bake, covered, for 20 minutes; uncover (and add chopped bacon, if using); bake for 10 minutes or until the surface is lightly browned (and the bacon, if using, is cooked and crisped).

EGGPLANT PARMIGIANA

Steps:

• For the tomato sauce: In a large skillet, heat the olive oil over medium-high heat. Add the onion and garlic and season with salt and red pepper flakes. Cook until the onions become translucent, 3 to 5 minutes. Add the sugar and the canned tomatoes. Use a wooden spoon to break up some of the whole tomatoes and cook 10 to 15 minutes over medium heat, stirring from time to time. Taste for seasoning, the tomatoes should be fairly broken down and the flavors coming together. Cook for another few minutes if the tomatoes still taste like they need a little more time to break down. Set aside to cool.
• For the eggplant (this step is optional, leave it out if you have limited time): Arrange the eggplant rounds in a single layer on 2 baking sheets. Sprinkle with salt on both sides of each slice and allow it to sit for about 1 hour. Salting it draws out the liquid and bitter flavor. After an hour, rinse with cold water and dry them thoroughly with a kitchen towel.
• Put the flour in a medium bowl and season with salt and pepper. In another bowl, whisk together the eggs and milk and season with salt and pepper. In a third bowl, combine the breadcrumbs with the oregano and fresh thyme leaves and season with salt and pepper. Dip each eggplant slice in the flour and shake off any excess. Then, dip in the egg mixture, and finally in the breadcrumbs. Make sure to coat both sides of each slice of eggplant. Arrange them in single layers on the baking sheets.
• In a large skillet, pour enough oil to accumulate about 1/2-inch in the bottom. Heat the oil until it begins to smoke lightly (alternatively, test with a thermometer and wait until the oil registers between 380 degrees F and 400 degrees F). Use a pair of kitchen tongs to add a single layer of the eggplant to the pan. Cook them until they are golden brown, about 2 minutes on each side. Remove from the oil and transfer to a baking sheet fitted with a kitchen towel so the eggplant can drain as the others cook. Season lightly with salt. Take care to reheat the oil back up to temperature before adding another batch of slices to the pan.
• Preheat oven to 350 degrees F.
• To assemble: In a 9 by 13-inch flameproof baking dish, spoon about 1/4 of the tomato sauce on the bottom. Top with a layer of the fried eggplant; the eggplant slices can overlap slightly. Top with about 1/3 of the mozzarella slices. Sprinkle with about 1/4 of the Parmesan and provolone cheeses. Top with a layer of torn basil leaves. Spoon sauce and repeat the layering 2 more times to make 3 layers. End with the remaining mozzarella. Carefully press the layers down firmly into the dish once assembled. Place the dish in the top part of the oven and cook until the cheese is melted and bubbly, 35 to 40 minutes. For extra browning, put the dish under the broiler for a minute or two just before serving to get an extra brown cheesy top. I always nibble on a bit of that before sharing it with my friends!

EGGPLANT (AUBERGINE) PARMESAN

Steps:

• Slice eggplant into rounds at least 1/4 inch thick.
• Brush rounds with olive oil on both sides, sprinkle with salt and pepper and roast at 425 degrees on a parchment lined sheet pan until completely cooked.
• In a casserole dish, spread a thin layer of marinara sauce, a layer of eggplant, a layer of marinara, a layer of mozzarella, a layer of basil and a layer of parmesan.
• Repeat until all ingredients are used.
• Bake in a 375 degree oven until the casserole is bubbling.
• Remove from oven and let rest for 5-10 minutes before serving.

EGGPLANT (AUBERGINE) PARMIGIANA

Steps:

• Preheat the oven to 200°C.
• Dust the eggplant with flour, dip in egg and panfry in a non-stick pan in oil.
• Drain well on paper towels.
• Heat a little oil in a large non-stick pan and gently sauté onion and garlic. Add pasta sauce, wine, pesto and pepper. Bring to the boil and boil for a few minutes to allow the liquid to reduce a little. Season to taste.
• Put some of the sauce in the base of an ovenproof casserole dish, top with a layer of eggplant, and then mozzarella and sauce. Repeat this process, finishing with a thick layer of sauce and a sprinkling of parmesan.
• Cook in the oven for about 20 minutes. If the dish has been pre-prepared, you will need to cook it for longer, probably 30-40 minutes.
• Serve with a simple green salad.

EV'S EGGPLANT (AUBERGINE) PARMIGIANA

Steps:

• Trim and wash eggplant; do not remove skin.
• Cut crosswise into ¼ inch slices.
• Place on baking sheet, put a cup on one end of baking sheet to make it tilt (so that liquid that drains off will gather at one end); sprinkle eggplant slices with salt and let drain 30 minutes.
• Preheat oven to 400 degrees F.
• Lightly oil a 12 x 8 inch baking dish.
• Rinse eggplant and pat dry.
• Beat eggs in shallow bowl.
• Spread half of the breadcrumbs on large platter.
• Dip each eggplant slice first in the egg, letting excess drip back into bowl, then into the breadcrumbs, shaking off excess.
• Place slices as they are breaded onto a baking sheet.
• Heat ¼ cup of olive oil in large skillet over medium-high heat until rippling.
• Add enough eggplant slices to fin in one layer without crowding and saute on both sides until lightly-browned, 2-3 minutes per side.
• Transfer to paper toweling to drain as the slices become done.
• Continue, adding more oil if necessary.
• When finished frying eggplant, add mushrooms, olives and spinach to same skillet, reduce heat to medium.
• Saute, stirring frequently, until spinach has just wilted, about 2 minutes.
• Remove from heat.
• Make a layer of half the eggplant slices in baking dish.
• Spread ricotta cheese evenly over; sprinkle with Parmesan, then cover with mushroom mixture.
• Add remaining eggplant slices; pour on 2 cups marinara sauce and top with slices of mozzarella.
• Bake until hot and bubbly, about 20-25 minutes.
• Let stand 10 minutes before serving.

EGGPLANT (AUBERGINE) PARMIGIANA SOUP

Steps:

• Combine oil, onions and garlic and sauté for about 2 minutes.
• Add the eggplant, chicken stock, tomato juice, parsley and thyme.
• Bring to a boil, lower heat and simmer, covered for about 30 minutes.
• Serve with mozzarella cheese sprinkled over the top.

AUBERGINE PARMIGIANA

Steps:

• Heat the oil in a large frying pan (or wide saucepan), add the garlic, thyme and sage, and cook gently for a few mins. Tip in the tomatoes, vinegar and sugar, and gently simmer for 20-25 mins until thickened a little.
• Meanwhile, heat a griddle (or frying) pan. Brush the aubergine slices on both sides with olive oil, then griddle in batches. You want each slice softened and slightly charred, so don't have the heat too high or the aubergine will char before softening. Remove to a plate as you go.
• In a large baking dish, spread a little of the tomato sauce over the base. Mix 25g of the Parmesan with the breadcrumbs and pine nuts, and set aside. Top the sauce with a layer or two of aubergine slices, then season well. Spoon over a bit more sauce, then scatter over some mozzarella, Parmesan and basil leaves. Repeat, layering up - and finish with the last of the tomato sauce. Scatter over the cheesy breadcrumbs and chill for up to 24 hrs, or bake straight away.
• Heat oven to 200C/180C fan/gas 6. Bake for 30-40 mins until the top is crisp and golden, and the tomato sauce bubbling. Rest for 10 mins, then scatter with basil leaves and serve with salad and focaccia (see 'goes well with').