My Mamas Weird Eggplant Aubergine Food

MOM'S EGGPLANT (AUBERGINE) SABZI

Steps:

• In a heavy- bottomed skillet, cook the eggplant in oil.
• Stir every once a while so that the eggplant does not stick to the bottom of the skillet.
• Once it is cooked, add the salt, amchur powder, sugar and sambar powder and switch off the heat.
• Eggplant sabzi is ready!
• Note: Stir after adding sugar, salt etc so that they don't stick to each other and clump together.
• This goes very well with yoghurt rice or just mixed with rice and eaten as such.
• Since this can be oily and spicy, I usually combine it with dal (which I make a bit bland to compensate) and eat with hot rotis.

MY MAMA'S WEIRD EGGPLANT (AUBERGINE)

Steps:

• Before cooking, prick eggplant in several places.
• Micro wave about 5 minutes each on hi or until softish.
• Peel and place pulp in food processor.
• Process until smooth (set aside).
• Heat the vegetable oil and sesame oil in medium pot over medium hi heat.
• Add the garlic, ginger, scallions, and quickly cook stirring constantly for one minute Whisk together the soy sauce, brown sugar and vinegar just until the sugar is dissolved.
• Add at once to the skillet and bring to a boil.
• Stir in the pureed eggplant and simmer for 3 minutes.
• Remove from the heat and stir in the lemon juice and cilantro.

MY OWN KILLER EGGPLANT (AUBERGINE) PARMESAN

Steps:

• Preheat oven 350.
• You can peel the eggplants or not and cut into 1/4" thick slices. You are aiming for 6 thin layers in the pan.
• Beat the eggs in a good sized bowl, a bit shallow if possible for dipping. In another similar bowl mix the breadcrumbs with the 2 tablespoons grated parmesan and the black pepper.
• Dip the eggplant slices into the egg and then crumbs and shallow fry in the oil until golden. Do not crowd the pan and I usually have 2 pans going. Drain on paper towels as going.
• Place 1/2 cup of sauce in the 9x13 pan which you have sprayed for easier clean up. Spread the sauce and top with a layer of eggplant.
• Top the eggplant with 1 cup of sauce, 4 slices of provelone cut in half and 1/6 of the mozarella and a good sprinkle of the parmesan.
• Repeat layering of eggplant, sauce and cheese ending with sauce and cheeses.
• Each time I make this I jig with the sauce and cheese amounts as I always do it from my head. Please use the amounts that suit you. The parmesan was the only cheese difficult to give an exact measure on as I always just use a healthy or heavy sprinkle.
• Bake until hot, bubbly and golden brown; 35-45 minutes or so. Let stand 15 minutes before cutting. I have given 8 servings as it is very rich and when served with salad and a starch huge portions aren't needed. I have seen this even go to 10 servings.
• Freezes extremely well as you would any casserole. Thaw at room temperature and reheat in oven or microwave.

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.

MY MAMA'S EGGPLANT PARMIGIANA

Steps:

• Preheat oven to 400°F.
• Wash and peel eggplant; cut crosswise into 1/2-inch slices.
• Combine egg and water; dip eggplant slices into egg mixture, then into flour, turning to coat both sides.
• In a large skillet cook eggplant, half at a time, in hot oil for 4 to 6 minutes or until golden, turning once. (If necessary, add additional oil.) Drain on paper towels.
• Place the eggplant slices in a single layer in an ungreased 2-quart rectangular baking dish. (If necessary, cut slices to fit.) Sprinkle with Parmesan cheese.
• Top with spaghetti sauce and mozzarella cheese.
• Bake, uncovered, in a 400°F oven for 10 to 12 minutes or until heated through.