Eggplant Aubergine Supreme 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) SUPREME

Steps:

• Preheat oven to 425ºF.
• Pierce the eggplant with a fork all around.
• Roast the eggplants for about 40 minutes, until soft and mushy.
• Remove from oven and when cool enough to peel, do so and thenchop up the eggplant in a bowl.
• Add sesoning and mash with 3 tablespoons of the butter.
• In a prepared casserole dish, layer the mashed eggplant, clams, and the cracker crumbs.
• Dot with remaining 2 tablespoons butter.
• Blend the half & half with the reserved clam juice with hot sauce if using.
• Taste and add seasonings, if needed.
• Pour mixture over the casserole, but be sure to use only enough liquid to fully saturate the dish, otherwise, the dish will become too soggy and soupy.
• Cover with Parmesan cheese.
• Bake at 350ºF for 30 minutes.

EGGPLANT (AUBERGINE) MEATBALLS

Steps:

• Slice eggplant and sprinkle with salt.
• Let sit 10 minutes to draw out water.
• Rinse and pat dry.
• Saute on stovetop with a splash of olive oil and about 1/4 cup water until eggplant is soft.
• Remove and chop finely.
• Mix everything but the breadcrumbs when eggplant is cool.
• Then add breadcrumbs and mix until you get the consistency you want to form the balls.
• Place in a generously olive oiled pan about l inch apart and bake at 400 degrees until golden brown, about 40 60 minutes.
• Turn halfway through baking to ensure even browning.

OVEN FRIED EGGPLANT (AUBERGINE)

Steps:

• Combine first 2 ingredients, stir well.
• Spread evenly over both sides of eggplant slices.
• Combine breadcrumbs, cheese, and Italian seasoning in a shallow bowl; dredge eggplant in breadcrumbs mixture.
• Place eggplant on a baking sheet coated with cooking spray.
• Bake@ 425 degrees for 12 minutes.
• Turn eggplant over; and bake an additional 12 minutes or until golden.

EGGPLANT (AUBERGINE) SAUCE FOR PASTA

Steps:

• In a very large kettle, heat olive oil over medium heat.
• Add onion and garlic; cook until the onion is soft.
• Add tomatoes, eggplant, bell pepper, tomato paste, basil, oregano, sugar, salt, pepper, and wine; stir.
• Bring to boil; reduce heat, cover and simmer for 30 minutes, stirring occasionally.
• Put into hot jars and seal.
• Makes 7 pints or 4 quarts.
• Process in hot water bath for 40 minutes.
• This is very good served over pasta with Mozzarella cheese.

ROASTED EGGPLANT (AUBERGINE) SPREAD

Steps:

• Preheat the oven to 400 degrees F.
• Cut the eggplant, bell pepper, and onion into 1-inch cubes.
• Toss them in a large bowl with the garlic, olive oil, salt, and pepper.
• Spread them on a baking sheet; roast for 45 minutes, until the vegetables are lightly browned and soft, tossing once during cooking.
• Cool slightly.
• Place the vegetables in a food processor fitted with a steel blade, add the tomato paste, and pulse 3 or 4 times to blend.
• It should still have a lot of texture left, and not completely pureed.
• Taste for salt and pepper.