Eggplant Recipes
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Eggplant Parmesan
1 eggplant, cut into 3/4 inch slices
1 1/2 tablespoons salt
8 tablespoons olive oil
8 ounces ricotta cheese
6 ounces shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1 egg, beaten
1/2 cup chopped fresh basil
4 cups pasta sauce
Directions
1.Sprinkle both sides of the eggplant slices with salt. Place slices in
a colander, and place a dish underneath the colander to capture liquid
that will sweat out of the eggplant. Allow to sit for 30 minutes.
2.Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, mix
the ricotta, mozzarella cheese and 1/4 cup Parmesan cheese. Mix in egg
and basil.
3.Rinse the eggplant in cold water until all salt is removed. In a large
skillet, heat 4 tablespoons olive oil over medium heat. Place one layer
of eggplant in the pan, brown each side. Repeat with remaining eggplant
slices, using additional oil if necessary.
4.In a 9x13 inch baking dish, evenly spread 1 1/2 cups of spaghetti
sauce. Arrange a single layer of eggplant slices on top of the sauce.
Top the eggplant with 1/2 of the cheese mixture. Repeat layering process
until all the eggplant and cheese mixture is used. Pour remaining sauce
on top of layers, and sprinkle with remaining Parmesan cheese.
5.Bake 30 to 45 minutes in the preheated oven, until sauce is bubbly.
Easy
Eggplant Pita
1 small eggplant, diced
1/4 cup fresh sliced mushrooms
1 green bell pepper, chopped
1/2 onion, chopped
1/4 teaspoon garlic powder
1 tablespoon olive oil
4 pitas, halved
1 cup shredded mozzarella cheese
1/2 cup ranch-style salad dressing (optional)
Directions
1.Combine eggplant, mushrooms, green bell pepper, onion, garlic powder
and olive oil in a skillet and fry until vegetables are gently brown and
softened.
2.Stuff hot vegetable mixture into pita bread pockets. Sprinkle
Mozzarella cheese into the pockets. Top the entire sandwich with ranch
dressing if you wish.
