Tdg Eggplant A La Plancha Food

SIMPLE EGGPLANT PARM

Steps:

• Preheat the oven to 400 degrees F.
• Arrange the eggplant halves cut-side up on a rimmed baking sheet. Using the tip of a knife, score the flesh of the eggplant, being careful not to cut all the way through. Rub them evenly with 2 tablespoons olive oil and season with the salt. Roast until tender, 15 to 20 minutes.
• Remove the eggplant from the oven and divide the marinara evenly over the halves. Sprinkle with the mozzarella. Mix together the breadcrumbs, Parmesan and remaining 2 tablespoons olive oil in a small bowl. Top the eggplant with the breadcrumb mixture and return to the oven until golden brown and bubbly, about 12 minutes. Sprinkle with the basil and pepper flakes.

EGGPLANT LASAGNA

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Oil 2 baking sheets and a 9x13-inch baking dish with 1 teaspoon olive oil.
• Whisk eggs and water together in a shallow dish. Combine Parmesan cheese, bread crumbs, salt, and ground black pepper in a separate shallow dish.
• Dip eggplant slices into egg mixture, then press each gently into bread crumb mixture. Gently tap off any excess crumbs. Arrange slices on the prepared baking sheets.
• Bake eggplant slices in the preheated oven until tops are golden brown, 20 to 25 minutes. Flip eggplant and bake an additional 20 to 25 minutes.
• Remove eggplant from the oven and increase temperature to 400 degrees F (200 degrees C).
• Heat 2 tablespoons olive oil in a skillet over medium-high heat and stir in ground beef. Season beef with salt and ground black pepper. Cook and stir until beef is browned and crumbly, about 10 minutes. Drain excess grease. Stir tomato sauce into ground beef; bring to a simmer and set sauce aside.
• Place 1/3 of the eggplant slices on bottom of the dish. Pour 1/3 of tomato sauce with ground beef on top of eggplant layer. Sprinkle 1/3 of mozzarella cheese on top of sauce layer. Repeat 2 more times, finishing with a layer of mozzarella cheese.
• Bake in the preheated oven until cheese is melted and sauce is bubbling, 10 to 15 minutes. Cool for 5 minutes before slicing.

TDG EGGPLANT "A LA PLANCHA"

Steps:

• Trim the eggplant and cut into slices a bit less than 1/4 inch thick. Brush both sides with olive oil and cook on an open grill or a metal griddle, without letting them brown too much. Lay the cooked slices in a shallow dish, and sprinkle each layer with finely chopped parsely and garlic and a few drops of vinegar. When you are finished, run a fine stream of olive oil over the eggplant. Cover and refrigerate. It will be even better next day.

EGGPLANT A LA TAMMY WYNETTE

Steps:

• Peel and dice the eggplant.
• Dip in flour.
• In a medium size skillet, saute eggplant in the butter, when browned slightly, remove.
• In same pan, saute onions, do not allow to brown.
• Place eggplant in a 1 1/2 quart casserole dish.
• Add tomatoes, oregano, salt and pepper.
• Mix carefully to blend ingredients.
• Top with cheese and a sprinkle of nutmeg.
• Bake 325 degrees F. for 20 minutes, until hot & bubbly.