Crispy Eggplant With Spicy Tomato Sauce Food

CRISPY EGGPLANT WITH SPICY TOMATO FETA CHEESE SAUCE

Steps:

• Place eggplant slices on a baking sheet.
• Lightly salt eggplant.
• Let stand for 10 minutes.
• Pat dry with paper towels.
• In a shallow bowl combine the eggs and milk.
• In another shallow bowl stir together the Parmesan cheese, wheat germ, basil, and pepper.
• Dip the eggplant slices in egg mixture, then into wheat germ mixture, turning to coat both sides.
• Place the coated slices in a single layer on a greased baking sheet and bake, uncovered at 400 degrees for 15 to 20 minutes or till the eggplant is crisp on the outside and tender on the inside.
• Meanwhile, for sauce, in a medium saucepan combine the spaghetti sauce and ground red pepper- Cook over medium heat till heated through.
• To serve, place several slices of eggplant on individual plates, then spoon tomato sauce over eggplant and sprinkle with feta or blue cheese and, if desired, sprinkle with fresh basil or parsley.

SPAGHETTI WITH SPICY EGGPLANT

Steps:

• SPAGHETTI AND SPICY EGGPLANT:.
• Place eggplant in colander, sprinkle with salt, and let rest for one hour.
• Pat eggplant dry. In a large skillet, heat 1/4 cup olive oil on high.
• Add in one layer of eggplant and cook until crispy on one side; do not stir.
• Turn to crisp other side.
• Eggplant will shrink and crisp.
• Repeat until all the eggplant is crispy.
• In a wide pot, heat 1/4 cup olive oil, add diced tomatoes and peppers, and cook on high, stirring, for about 3 minutes.
• Lower heat, add garlic, and cook for 2 more minutes.
• Add eggplant and Salsa Rossa, and cook, stirring gently a couple of times.
• Add basil Italian seasoning (if using), red pepper flakes, oregano, and parsley.
• In a large pot, bring salted water to boil and cook spaghetti until al dente.
• Drain, reserving 2 cups cooking water.
• Add pasta to sauce and cook over high heat 2 to 3 minutes, adding a little pasta water if needed to keep everything juicy.
• Serve with shaved Parmigiano, a nice salad and why not some chianti?.
• SALSA ROSSA:.
• Heat the olive oil in a skillet.
• Add tomatoes, garlic, and red pepper flakes, and sauté until tomatoes are soft.
• Stir in fresh basil, and add salt and pepper to taste.
• Puree or leave chunky.

SPICY EGGPLANT TOMATO SAUCE PASTA

Steps:

• Cook pasta as directed on package, omitting salt.
• Meanwhile, heat oil in large skillet on medium heat. Add eggplant; cook 5 min., stirring occasionally. Stir in pasta sauce and crushed pepper; simmer on medium-low heat 5 to 6 min. or until heated through, stirring occasionally. Remove from heat; stir in basil.
• Drain pasta. Serve topped with pasta sauce mixture.

CRISPY EGGPLANT WITH SPICY TOMATO SAUCE

Steps:

• Preheat an oven to 400 degrees F (200 degrees C).
• Sprinkle the eggplant slices with a little salt on each side. Place onto a baking sheet, and set aside for 10 minutes. After 10 minutes, blot with paper towels to remove the moisture that has accumulated. Meanwhile, beat the eggs and milk together in a mixing bowl; set aside. Mix the Parmesan cheese and wheat germ until evenly combined; set aside.
• Dip the dried eggplant slices into the egg, allow excess egg to drip off, then press into the Parmesan cheese mixture until coated on both sides. Gently shake off any excess Parmesan cheese, and place the eggplant slices onto a baking sheet. Repeat with remaining eggplant slices.
• Bake in the preheated oven until tender and golden brown, 15 to 20 minutes. While the eggplant slices are baking, cook and stir the tomato sauce and cayenne pepper in a saucepan over medium heat until hot. When the eggplant is done, pour the sauce over top, and sprinkle with mozzarella cheese to serve.

CRISPY EGGPLANT

Steps:

• Mix first 3 ingredients and set aside.
• Mix crumbs, Parmesan and Italian seasoning together and set aside.
• Wash and dry eggplant and slice into 1/2 inch slices. Spread each slice with mayonnaise mixture on both sides and roll in crumb mixture on both sides.
• Place on a baking sheet and bake at 425º for 15 minutes or until lightly browned.

CRISPY BAKED EGGPLANT

Steps:

• Preheat oven to 425°F.
• In a small bowl stir together mayonnaise, dried onion, and salt.
• In a shallow dish mix bread crumbs, Parmesan cheese, and Italian seasoning (or just use Italian breadcrumbs).
• Brush eggplant slices with mayonnaise mixture and then coat in breadcrumb mixture.
• Place eggplant slices on a lightly oiled baking sheet or shallow baking dish.
• Bake in hot oven for about 12 to 15 minutes turning about half way through.
• Enjoy!
• (This is a take-off from a recipe I have on a CD called "One Million of the World's Best Recipes", 2000).

EGGPLANT ROLLS WITH SPICY TOMATO SAUCE

Steps:

• Make sauce:
• Cook garlic and red pepper flakes in 1 tablespoon oil in a 2-quart heavy saucepan over moderate heat, stirring, until garlic is golden, about 30 seconds. Add tomatoes, sugar, and 1/2 teaspoon salt and simmer, uncovered, stirring occasionally, until slightly thickened, 15 to 20 minutes.
• Grill eggplant while sauce cooks:
• Heat grill pan over high heat until hot.
• Peel 2-inch-wide strips of skin from opposite sides of eggplant and discard. Holding a knife parallel to a peeled side, cut eggplant lengthwise into 8 (1/3-inch-thick) slices. 3Brush both sides of slices with 3 tablespoons oil (total), then season with salt and pepper.
• Grill slices in batches, turning over once and brushing grilled sides with some of remaining oil, until golden brown and tender, about 4 minutes, then transfer to a tray.
• Assemble eggplant rolls:
• Stir together cheeses, 2 tablespoons basil, pepper, and remaining salt. Divide cheese mixture among slices (3 to 4 tablespoons per slice), leaving an 1/8-inch border along edge. Roll up each slice, beginning with a short end, and serve rolls topped with sauce and sprinkled with remaining basil.

CRISPY SPICY EGGPLANT

Steps:

• Slice the eggplant into thick slices and drop them in a large bowl of lightly salted water.
• Mix all the other ingredients and check the taste.
• Add more salt or spices if needed.
• Heat a skillet and coat it generously with oil.
• Thickly coat the eggplant slices one at a time in the besan mixture and place on the skillet.
• Shallow fry only 4 slices at a time.
• Cover the slices with a lid so the eggplant cooks through.
• Turn them over once and do not recover.
• Remove them, and place on a plate.
• You can prepare them ahead and pop them into a moderate oven for 5 mins before serving.
• Garnish with chopped coriander and serve on a bed of crisp shredded cabbage leaves.