Eggplant Rounds Food

EGGPLANT ROUNDS

Steps:

• In a shallow dish, combine corn meal, chili powder, oregano and salt. Dredge each eggplant slice in this mixture until coated on both the sides. Shake off excess.
• Heat a small layer of oil in a large skillet. When the oil is hot arrange a layer of the the eggplant rounds in the oil and fry uncovered for 2 to 3 minutes. Flip the rounds over fry until golden brown. Continue adding oil and frying the rounds until they are all fried. Serve either hot or cold.

BALSAMIC GRILLED EGGPLANT

Steps:

• Preheat a grill or a grill pan, over medium-high heat. I like to use a dual-contact electric grill when making this recipe.
• Trim the eggplant edges and slice crosswise into 1/2-inch-thick rounds. You should get about 12 rounds out of a large eggplant.
• In a small bowl, whisk together the olive oil, vinegar, salt, pepper and garlic powder. Brush the eggplant rounds with the mixture, on both sides. Set aside any remaining sauce.
• Grill the eggplant slices until golden brown and fork-tender, about 5 minutes on each side. In my dual-contact electric grill, I grill 5 minutes on one side, then 2 minutes on the second side.
• Brush the eggplant slices with the remaining marinade and serve.

GRILLED EGGPLANT ROUNDS WITH SWEET CHILE SAUCE

Steps:

• To make the sauce: In a medium saucepan, heat the sesame oil over medium heat until hot, but not smoking. Add the garlic and ginger and saute stirring occasionally for 3 minutes. Add the lime juice, ketchup, brown sugar, and chile peppers and bring to a boil, stirring occasionally. Reduce heat to low and simmer, stirring once in a while, for 20 minutes or until the sauce is thick enough to coat the back of a spoon. Remove from the heat and set aside.
• Put the eggplant rounds into a medium bowl along with the vegetable oil and salt and pepper to taste, and toss to coat. Cook the eggplant on the grill over medium-high heat and cook until browned and soft, about 4 minutes per side. To check for doneness: Cut into the eggplant and check to be sure the interior looks moist. Brush the eggplant on both sides with the chile sauce, leave it on the grill for about 10 seconds and then remove it from the grill. Sprinkle with the scallions, coriander and red pepper flakes. Serve warm.

EGGPLANT PARMESAN

Steps:

• Prep the eggplants: Generously salt the eggplant rounds on both sides. Let them sit on sheets of paper towel for 1-2 hours to draw out the moisture. Press the rounds dry with paper towel.
• Ready the oven: Preheat the oven to 425°F. Brush two sheet pans with 1 tbsp olive oil in each one.
• Assemble the dredge: Grab 3 shallow bowls or plates. Add the flour to one, eggs to the second, then breadcrumbs, Italian seasoning, and ¼ cup of the parmesan cheese to the third. Season each bowl with salt and pepper and mix well.
• Dredge the eggplant: Take an eggplant round and dredge it in flour, then dip in the beaten egg, and finally coat with the breadcrumb mixture. Place the round on one of the prepared baking sheets, and repeat with the remaining rounds. Drizzle the remaining olive oil over the rounds.
• Bake the eggplant rounds: Bake the rounds for 15-20 minutes or until golden brown. Reduce the heat in the oven to 375°F after taking the eggplant rounds out.
• Assemble: Spread 1 cup of marinara sauce over the bottom of a 9x13" baking dish. Lay half of the baked eggplant rounds in a single layer over the sauce, then top with 1½ cups of marinara sauce followed by 1 cup of mozzarella and ½ cup of parmesan. Layer the remaining eggplant rounds, marinara sauce, and cheeses in the baking dish.
• Bake: Bake for 20-25 minutes, or until the cheese is bubbly and browned.
• Garnish and serve: Garnish with fresh basil. Allow the casserole to rest for 20 minutes at room temperature before serving.

HOW TO COOK EGGPLANT: OVEN ROASTED EGGPLANT RECIPE

Steps:

• Preheat the oven to 400 degrees F (204 degrees C).
• Slice the eggplant crosswise to make circles, about 1/2 inch (1.25 cm) thick. Cut off the leafy end only after you are done slicing, so that you'll have more to grab onto as you slice.
• Arrange the eggplant slices on an extra large baking sheet in a single layer. Drizzle with olive oil. Sprinkle with sea salt, garlic powder, and black pepper. Flip and repeat the olive oil, salt, garlic powder, and pepper.
• Roast the eggplant slices in the oven for about 30-35 minutes, until soft and golden.

EGGPLANT PARMIGIANA ROUNDS

Steps:

• Have ready in 3 separate bowls flour, eggs, and bread crumbs. Dredge eggplant in flour and coat with egg, letting excess drip off. Dredge eggplant in bread crumbs.
• In a large heavy skillet heat 1/4 inch oil over moderately high heat until hot but not smoking and fry eggplant rounds in batches 3 minutes on each side, transferring them with a slotted spoon to paper towels to drain.
• Preheat the broiler.
• Arrange rounds on a baking sheet and top with tomato sauce and mozzarella. Broil rounds about 2 inches from heat until cheese is melted, about 3 minutes.

MIDDLE-EASTERN EGGPLANT ROUNDS

Steps:

• Heat a large nonstick skillet over medium-high heat and add the oil. Add the eggplant rounds and season with 1/4 teaspoon salt. Cover and cook until brown on the bottoms, about 4 minutes. Reduce the heat to medium-low and, working quickly, flip each eggplant round and top with a dollop of hummus and a cherry tomato quarter, rounded-side down. Cover and cook until heated through and the bottoms are golden brown, about 7 minutes.
• Transfer to a platter using a spatula. Sprinkle with the parsley and lemon zest and serve.

MINTED EGGPLANT ROUNDS

Steps:

• Preheat broiler
• Cut eggplants crosswise into 3/4-inch slices and arrange on baking sheets. Brush both sides lightly with oil and broil in batches about 4 inches from heat until golden brown, 3 to 4 minutes on each side.
• While eggplant is broiling, stir together lime juice, fish sauce, sugar, garlic, and mint until sugar is dissolved.
• Serve eggplant drizzled with sauce.