Eggplant Aubergine Mexicana Food

EGGPLANT (AUBERGINE) PARMESAN

Steps:

• preheat oven to 350 degrees.
• mix egg and milk together in bowl, blend.
• heat olive oil in med frying pan.
• dip eggplant slices into egg/milk mixture.
• dip eggplant into breadcrumbs.
• place 4 slices at a time, into olive oil in frying pan.
• fry eggplant on each side, until each side is golden brown (you want them crispy, not mushy).
• remove eggplant from skillet, and place on paper towels to drain excess oil.
• repeat dipping and frying proces with other 4 eggplant slices.
• place 1/2 cup spaghetti sauce into 9x13 casserole dish.
• place eggplant into bottom of cassserole.
• pour spaghetti sauce over top of eggplant.
• sprinkle mozzarella/parmesan cheese over top of spaghetti sauce.
• bake in 350 degree oven for 30 minutes or until cheese is melted.
• serve over pasta if desired.

EGGPLANT (AUBERGINE) MEXICANA

Steps:

• Combine all ingredients in a skillet.
• simmer gently 15- 20 minutes or until eggplant is tender.
• Can be done ahead and reheated in microwave.

EGGPLANT (AUBERGINE) - MEDITERRANEAN STYLE

Steps:

• Trim ends of eggplants and cut into ¼ inch slices.
• Sprinkle with salt and set aside for about 30 minutes.
• Rinse and dry eggplants and brush with oil.
• Grill or broil, turning once, until dark golden brown on both sides.
• Arrange eggplant on a serving dish and just before serving, sprinkle with vinegar, olives, parsley, oregano, salt and pepper.
• May be served warm or hot.

SPANISH EGGPLANT (AUBERGINE)

Steps:

• Place eggplant in salted water and let soak for 30 minutes; drain.
• Again cover with water and add onion, bell pepper, salt and pepper, cook until tender; drain and mash.
• Cool.
• Grease a casserole dish.
• In mixing bowl place eggplant, oil, eggs and cracker crumbs.
• Mix well and place in greased casserole dish.
• Cover with cheddar cheese.
• Bake 30-40 minutes at 350°F.

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.