Eggplant Alfredo Food

CHICKEN AND EGGPLANT ALFREDO

Steps:

• Heat oil in deep-fryer to 375 degrees F (190 degrees C). Preheat oven to 225 degrees F (110 degrees C).
• Blend eggs and milk together in a large bowl. Place bread crumbs in another large bowl. Dip eggplant slices first into egg mixture, then bread crumbs, coating well. Fry in batches in hot oil, turning to brown evenly, then transfer to a paper towel-lined dish to drain. Repeat process for the chicken, lightly browning but not overcooking.
• Generously grease a large, deep baking dish. Working in single layers, arrange eggplant, then chicken, then shredded mozzarella cheese, until all ingredients are gone. Pour Alfredo sauce evenly over the top.
• Bake in the preheated oven for 30 minutes. Increase heat to 350 degrees F (175 degrees C), and continue baking for another 20 minutes. Serve hot.

RATATOUILLE FETTUCCINE ALFREDO

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a 2 1/2-quart baking dish with cooking spray.
• Heat olive oil in a large skillet over medium heat; cook and stir eggplant, onion, and garlic until softened, about 8 minutes. Stir in diced tomatoes, zucchini, yellow squash, mushrooms, green bell pepper, and Italian seasoning; season with salt and black pepper. Bring the mixture to a boil and reduce heat to low; simmer until vegetables are tender, about 20 minutes.
• Fill a large pot with lightly salted water and bring to a rolling boil. Stir in fettuccine, bring back to a boil, and cook pasta over medium heat until cooked through but still firm to the bite, about 8 minutes. Drain.
• Mix Alfredo sauce with pumpkin in a bowl until smooth. Spread fettuccine into the prepared baking dish in an even layer, and spoon Alfredo sauce mixture over pasta. Top pasta with cooked vegetables, and sprinkle mozzarella cheese over the top.
• Bake in the preheated oven until the casserole is bubbling and the cheese has melted, about 20 minutes.

ANTONIA'S PASTA ALLE MELENZANA (EGGPLANT PASTA)

Steps:

• Heat 1/2 cup of oil and the butter in a large saute pan over medium heat. Add the onion and eggplant and cook gently over medium heat for 10 to 15 minutes, stirring often, until tender. It may be necessary to add more oil as the eggplant soaks the oil up quickly. Towards the end of cooking time, add the whole garlic cloves and half of the basil leaves.
• In the meantime, bring a large pot of salted water to a boil and blanch the tomatoes for 4 to 5 minutes until the skin splits and the tomatoes are softened. Remove the tomatoes with a slotted spoon and place them in a mesh colander set over a large bowl. Reserve the cooking liquid.
• When they are cool enough to handle, core the tomatoes and peel off the skin. Using clean hands, squish the tomatoes, pushing the pulp through the sieve into the bowl underneath. At first you will have a watery liquid. Add the tomato liquid to the eggplant and then continue to push the tomato pulp through the sieve, until you have only seeds and hard pulp pieces left. Finally, add the rest of the pulpy liquid to the eggplants and season with salt and pepper to taste. Add the sugar and continue to cook for 10 more minutes, until thickened.
• In the meantime, bring the reserved cooking liquid back to a boil, add additional salt, and cook the fettuccine according to directions on the package. Drain well.
• To serve, spoon a third of the eggplant into a bowl and set aside. Toss the pasta in the saute pan with the remaining eggplant and add the packaged mozzarella. Place the mixture in a large serving bowl and top with the reserved eggplant, the fresh mozzarella and the Parmesan. Garnish with the remaining basil leaves and serve hot.

EGGPLANT ALFREDO

Steps:

• Heat oil in medium skillet on medium.
• Thinly slice onion and add to oil.
• Peel eggplant and cut into 1/2" cubes then add to the sauteeing, partially carmelized onion.
• Add cubed leftover chicken. (Entirely optional. Use none or more at your preference).
• Coarsely chop red (or green) pepper and add to pan.
• Slice mushrooms and add.
• Stir it all together as you make additions so it doesn't burn. Add alfredo sauce. I use Classico Creamy, or make your own. The sauce in jars comes in many varieties and is cheap and easy.
• Let the sauce heat and bubble while grating the Swiss (or Jarlsburg) cheese.
• Pour the contents of the pan into a casserole. Cover with grated cheese. Sprinke with paprika.
• Do not cover. Bake at 350° for 40 minutes.
• Serve with s tossed green salad.

EGGPLANT LASAGNA

Steps:

• Preheat the oven to 375 degrees F. Coat a sheet pan with cooking spray.
• Trim the stem end from the eggplants. Cut the eggplants lengthwise into 1/2 inch thick slices.
• Brush 2 teaspoons of olive oil over the eggplant slices and season with salt and pepper.
• Place the eggplant in the oven and cook for 15-20 minutes or until tender and browned. If there's any excess moisture on your cooked eggplant, blot it dry with a paper towel.
• While the eggplant is cooking, prepare the sauce. Heat the olive oil in a large pan over medium heat.
• Add the ground beef and season with salt and pepper to taste.
• Cook for 5-6 minutes, breaking the meat up with a spatula, until beef is browned and cooked through.
• Add the onion and cook for another 3-4 minutes or until softened. Add the garlic and cook for 30 seconds.
• Add the marinara sauce and bring to a simmer; cook for 5 minutes.
• Place the ricotta cheese, Italian seasoning, egg, parmesan cheese, salt and pepper in a bowl. Mix until well combined.
• Coat a 2 or 3 quart baking dish with cooking spray.
• Place 1/4 of the sauce in the bottom of the dish. Add 1/3 of the eggplant slices on top. Spread 1/3 of the ricotta mixture over the eggplant then top with 1/3 of the mozzarella cheese. Repeat the layers, ending with the mozzarella cheese.
• Cover and bake for 30 minutes. Uncover and bake for an additional 10 minutes. Sprinkle with parsley, then let stand for 7-10 minutes. Cut into slices, then serve.

ZUCCHINI ALFREDO

Steps:

• Melt 1 tablespoon butter in a saucepan over medium heat. Add zucchini and cook, stirring occasionally, until tender and heated through, about 3-5 minutes; set aside. Melt remaining 2 tablespoons butter in the saucepan. Add garlic, and cook, stirring frequently, until fragrant, about 1-2 minutes. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in milk, thyme and oregano. Cook, whisking constantly, until incorporated, about 1-2 minutes. Stir in half and half and Parmesan until slightly thickened, about 1-2 minutes. If the mixture is too thick, add more milk as needed; season with salt and pepper, to taste. Stir in zucchini and gently toss to combine. Serve immediately, garnished with parsley, if desired.