Eggplant Aubergine Romano Food

EGGPLANT (AUBERGINE) ROMANO

Steps:

• Preheat oven to 350 degrees F.
• In a heavy bottomed skillet, cook eggplant in olive oil until tender.
• Drain.
• Mix tomato (sauce) with garlic and oregano.
• Add chives to ricotta.
• Mix crumbs with Romano.
• In greased 12 X 8 baking dish, place half the eggplant.
• Top with 1/2 the ricotta.
• Top with 1/2 the tomato mixture.
• Top with 1/2 the crumb mixture.
• Repeat.
• Bake for 30 minutes or until bubbly.

ITALIAN EGGPLANT (AUBERGINE) CREPES

Steps:

• Cut eggplant lengthwise into thin slices.
• Sprinkle each side lightly with salt.
• Place in a colander weighted with a heavy plate and let stand one hour.
• Dip each slice on both sides in seasoned flour.
• Sauté lightly on both sides until golden.
• Add oil as needed.
• Keep warm.
• Mean while grate parmesan or romano cheese in food processor with steel blade.
• Combine with ricotta, eggs, garlic, salt and pepper.
• Add spinach and blend.
• Place several tablespoons of spinach mixture in center of crepe.
• Roll up and place seam sides down in a 13x9 inch baking pan.
• Top with tomato sauce.
• Sprinkle with grated cheese and bake in a preheated 375°F oven for 15 minutes or until hot and bubbling.
• To prepare tomato sauce for eggplant crepes: Place vegetables in a food processor with steel blade.
• Process until finely chopped.
• In large saucepan, sauté vegetables in olive oil with garlic, basil, oregano and thyme until tender.
• Add remaining ingredients and simmer 20 minutes.
• Transfer to food processor or blender and process until smooth.
• Pour over eggplant crepes before heating in oven.
• Makes 2+1/2 cups sauce.
• Notes: When I'm in a hurry I will use one of the good home style Italian sauces with peppers and vegetables on the grocery shelf like Aunt Millie's or Classico, instead of making this sauce.

EGGPLANT (AUBERGINE) APPETIZER - ROMANIAN STYLE - (VINETE)

Steps:

• Broil eggplant on all sides until well cooked -- turning frequently as it cooks.
• Scrape the purple skin off, and discard skin.
• Mash eggplant well with a wooden spoon,.
• Add salt and pepper, to taste.
• Mix grated onions with one tsp of mazola oil.
• Add to mashed eggplant.
• Add remaining 1/4 cup of oil to eggplant slowly, stirring constantly.
• Add lemon juice.
• Mix well, and serve as an appetizer on crackers or other bread rounds.

TRADITIONAL EGGPLANT PARMIGIANA

Steps:

• In a colander, toss eggplant with 2 teaspoons salt. Let stand 30 minutes. Arrange slices in a single layer on a dish towel and roll up tightly to extract excess water.
• Meanwhile, in a medium pot, bring tomatoes and garlic to a boil. Reduce heat and cook at a rapid simmer until thickened, 30 minutes.
• In a shallow dish, combine breadcrumbs and 1/4 cup Parmesan; season with salt and pepper. Put flour and eggs in two more shallow dishes. Coat eggplant in flour, shaking off excess. Dip in egg, letting excess drip off. Coat with breadcrumbs.
• Preheat oven to 400 degrees. In a large straight-sided skillet, heat oil over medium-high (a few breadcrumbs should sizzle when added). In batches, fry eggplant until golden brown and tender, 2 to 3 minutes per side. Drain on a paper-towel-lined baking sheet.
• Spread 1 cup tomato sauce in a 9-by-13-inch baking dish. Top with half the eggplant, overlapping slices slightly, 2 cups sauce, and half the mozzarella. Repeat with remaining eggplant, sauce, and mozzarella, then sprinkle with remaining 1/4 cup Parmesan.
• Bake until sauce is bubbling and cheese is golden, about 30 minutes. Let cool 15 minutes before serving.

EGGPLANT (AUBERGINE) PARMESAN RIGATONI

Steps:

• In a large skillet, heat 1/4 cup vegetable oil over medium-high heat until hot but not smoking.
• Dredge the eggplant slices in the flour, shaking off any excess. Add enough eggplant to the skillet to fill it without crowding, and fry until golden brown, about 2 minutes on each side.
• Transfer to a paper towel-lined plate and sprinkle with salt, & freshly ground black pepper.
• Repeat with remaining eggplant slices, and more oil. Let cool, then cut into 1/2" strips. Set aside.
• In a large pot of boiling salted water, cook the pasta until al dente; drain and return to the pot.
• Meanwhile, heat the olive oil in a large saucepan over medium heat. Add the garlic and cook, stirring until golden, about 2 minutes.
• Stir in the tomatoes, Italian Seasoning, salt & freshly ground blaack pepper,(don't overdo with seasonings) and bring to a boil, then cover and simmer until thickened, about 10 minutes.
• Add the tomato sauce to the cooked pasta and toss to coat, then stir in the mozzarella.
• Divide the pasta among shallow bowls and top with reserved eggplant strips, basil or parsley, and Parmesan.

CHEESY EGGPLANT (AUBERGINE) PESTO STACKS

Steps:

• Pre-heat oven at 375°F, and oil a shallow baking pan.
• Cut the eggplant crosswise into 12 1/3 inch thick slices, discarding the ends.
• Arrange in one layer on paper towels.
• Sprinkle both sides of slices evenly with salt and cover with another layer of paper towels.
• Let eggplant stand 30 minutes.
• Rinse salt off, and pat dry with paper toweling.
• Arrange 4 eggplant slices in one layer in pan and spread each slice evenly with 1 teaspoon pesto.
• Sprinkle 2 tablespoons mozzarella evenly over pesto on each slice.
• Continue to layer remaining eggplant slices, pesto, and mozzarella in the same way.
• Sprinkle 1 Tablespoon parmesan or romano evenly over each stack and bake in middle of oven until eggplant is tender, 20 to 25 minutes.

GRILLED EGGPLANT ROMANO

Steps:

• Turn your barbecue on to high.
• Cut the eggplants into 1/2 inch pieces.
• Grill them until they are lightly charred. Remove from the grill and set aside.
• If you can't grill them all at once, remove the first batch and do the second.
• Once they are cook do the following:.
• In a 9x2x13 inch ceramic dish coat the bottom with a good layer of the pasta sauce.
• Lay the eggplant in a single layer over the sauce.
• Sprinkle with 1 cup of the cheese over the eggplants. Then sprinkle 1 tablespoons of the garlic powder over top of that. Repeat ending with the cheese and garlic powder.
• Sprinkle the bread crumbs on top and drizzle with a little olive oil if you like.
• Cook in a 375'F oven for about 45 minutes or until the bread crumbs are a golden brown and the eggplant is bubbling around the edges.
• Bon Appetit!