Eggplant Supreme Food

EGGPLANT SUPREME

Steps:

• Preheat oven to 350 degrees...Peel and slice eggplant into 1/4 inch slices.
• Beat egg and milk together. Dip slices in egg and milk and then crumbs.Fry on medium heat until lightly brown on both sides. Salt Lightly
• Arrange slices into casserole dish or 9X13in. baking pan..Cut cheese slices into quarters and arrange on top of eggplant.
• Spoon cream of mushroom soup on top of cheese. Repeat layering. Sprinkle top with cracker crumbs and bake for 25 to 30 minutes.

EGGPLANT PARMESAN

Steps:

• Arrange the eggplant slices on several baking sheets and sprinkle generously all over with kosher salt. Set aside to let the bitter juices weep from the eggplant, about 1 hour.
• Transfer the eggplant to a colander in the sink, and rinse well under cold running water. Transfer eggplant to a work surface and blot very dry with paper towels.
• In a large bowl, whisk together the 1 1/2 teaspoons salt, breadcrumbs, oregano, thyme, and season with pepper.
• Place the flour in a medium lipped plate or bowl. In another medium bowl, whisk the egg and milk together. Dredge an eggplant slice in the flour, then dip it in the egg, and finally dredge it in the breadcrumb mixture. Shake off any excess breading and transfer the eggplant to a baking sheet. Repeat with the remaining eggplant.
• In a large straight-sided skillet, pour the oil to a depth of 1/2 inch. Heat the oil over medium heat until it registers 400 degrees F on a deep frying thermometer. (The oil must be heated to 400 degrees F. so that the breaded eggplant, when added, will drop the temperature of the oil to the proper frying temperature of 375 degrees F.)
• Working in small batches, fry the eggplant slices, turning once, until golden brown, about 3 minutes per batch. Using tongs, transfer to a paper towel-lined baking sheet and season with salt to taste. Repeat with the remaining eggplant.
• Preheat the oven to 400 degrees F. Lightly brush a 15 x 10- x 2-inch-baking dish with olive oil. Cover the bottom of the baking dish with 1/3 of the marinara sauce and arrange half of the eggplant over the sauce. Cover the eggplant with another 1/3 of the sauce. Scatter half of the Parmesan and half of the mozzarella over the sauced eggplant. Repeat with the remaining eggplant, sauce, Parmesan, and mozzarella. Bake until hot and just beginning to brown, about 30 minutes. Serve immediately.
• Heat the oil in a medium saucepan over medium-high heat. Saute the onion and garlic, stirring, until lightly browned, about 3 minutes. Add the tomatoes and the herb sprigs and bring to a boil. Lower the heat and simmer, covered, for 10 minutes.
• Remove and discard the herb sprigs. Stir in the salt and season with pepper to taste. Use immediately, store covered in the refrigerator for up to 3 days, or freeze for up to 2 months.
• Yield: about 3 1/2 cups
• Copyright 2001 Television Food Network, G.P. All rights reserved

BO'S EGGPLANT SUPREME

Steps:

• Peel the eggplant and cut it into thin rounds. Bring a pot of water to boil. Add the House Seasoning, then the eggplant, and cook for 10 to 15 minutes, or until tender. Drain the eggplant well and mash it with 2 tablespoons of the butter. In a greased casserole, layer the mashed eggplant, the clams, and the cracker crumbs. Dot with the remaining 3 tablespoons of butter. Blend the half-and-half with the reserved clam juice. Taste, and add salt, if needed. Pour this mixture over the casserole and bake at 350 degrees for 30 minutes.

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.