Learn my mom’s smart shortcuts for making the best, and easiest, eggplant Parmesan.
Recipe video above. There's a little labour involved in this. But you'll be rewarded with one of the all-time greatest vegetarian comfort foods known to mankind!Assemble ahead, then pop in the oven to bake when you're ready!
The whole family will love this classic eggplant parmesan! Slices of tender eggplant coated in homemade breadcrumbs, and then layered with melted cheeses & rich marinara! Whether you'd like to bake or fry the eggplant, this recipe has a method for both.
Recipe video above. Lentils and roasted eggplant (aubergine) is such a great combination - especially when you infuse the lentils with flavour by cooking them in a seasoned broth, and you try my method of roasting eggplant so they stay plump and juicy inside with great caramelisation on the outside! (For more roasted eggplant uses, visit this roasted eggplant recipe).Great to serve at a brunch as a main - it holds up well for hours. Serve warm, or at room temp. Serves 3 to 4 as main, 8 - 10 as a side.
Fall in love with the flavors of this cheesy eggplant rollatini! No breading, no oils, just cooked eggplant stuffed with ricotta, parmesan cheese, and lots of fresh basil. Then baked to perfection with freshly grated cheese and rich tomato sauce - the most perfect, low carb, Italian dish that the whole family will enjoy.
Everything you love about classic eggplant Parm, stuffed into a hollowed-out eggplant shell and topped with melted mozzarella.
Caponata
Tasty eggplant patties made with eggplant, onion, garlic, cheese, almond meal and herbs. Egg-free, gluten-free, grain-free and low carb.
Eggplant rollatini is a delicious and healthy dish that combines the mild flavor of eggplant with a creamy and savory filling. This dish is perfect for a light dinner or ... Read more
Before reading or trying this recipe, please read the FDA article, http://www.enotalone.com/article/10280.html and do a search on garlic + oil + botulism. Educate yourself! While I can state that my family has used the following recipe for generations, and never had a problem, I am not a medical professional, nor a scientist, so I can't explain why we've never encountered botulism. Could it be the fact that we refrigerate the product soon after preparing, or the acidic vinegar (long known as a preservative) in the recipe, or the fact that our family always has a braid of well-dried garlic hanging the kitchen for use, or just plain luck? I have no idea... All I can say is do your research, read what's been said, follow directions exactly for preserving, and if you're still not comfortable - DON'T TRY THIS RECIPE! Believe me, I won't be offended, we all have our own comfort levels. That being said... This recipe is probably my favorite one of Nonna's, and it was passed down to her from generations before. It was lost to me for several years after she passed away, but with some research and tweaking, I've managed to replicate it exactly to my childhood memories! Nonna's Pickled Eggplant 3/4 lb eggplant (Chinese eggplant is my favorite, but any variety will work - remember, smaller is better!) Coarse Kosher Salt 3/4 cup (give or take) white vinegar about 1 and 1/2 cups water (2:1 ratio with vinegar) 4 medium garlic cloves, peeled, washed, and dried well 1 TBL fresh basil, minced 1 tsp fresh oregano, minced 1 tsp dried red pepper flakes (or 1 small whole dried cayenne pepper, crushed) High quality extra virgin olive oil Sterilized jar, of a size to barely fit your eggplant strips (8 oz, maybe?) Trim ends from eggplant, and peel. Slice horizontally, turn, slice horizontally again, and then vertically into 2 in strips. I know this may be confusing, sorry - what you want are strips the size of short shoestring french fries. Place your strips in a non-metal colander, sprinkle with coarse Kosher salt, and toss well. Place colander over bowl, or in sink, covered with a double layer of paper towels, for 30 min. This allows the eggplant to 'sweat', removing excess moisture and bitterness (bitterness is not usually a problem with small eggplants). Rinse eggplant strips well with cold water, drain, and pat dry well with paper towels. Combine vinegar and water in a non reactive saucepan, and bring to a rolling boil. Add eggplant, and boil for 2-3 minutes. Pour eggplant into colander, and drain well. After draining, squeeze strips between paper towels to dry. (Don't worry, that lovely vinegar 'tang' will remain) Mix your minced fresh herbs together well. Pour a thin layer of oil into the bottom of your sterilized jar. Add some eggplant strips, a clove of garlic, some of your herb mix, and repeat, starting with more oil. Continue until your jar is completely full, being sure the eggplant is totally covered with oil, and no 'headroom' is left. I use the handle end of a wooden spoon to 'poke', and make sure all air is removed. Seal your jar tightly, and allow to cool ONLY TO ROOM TEMP! then place in fridge. Allow to marinate for a week, (this is the absolutely hardest part of this recipe - I want my pickled eggplant NOW!) and then enjoy! *Your oil may solidify as a result of refrigeration, but don't worry, it's fine. Just remove pickled eggplant from fridge about 15 min before serving, and the oil will liquefy again. **I cannot attest to the shelf life of this pickled eggplant, but I wouldn't store it more than 2 weeks (yes, even refrigerated, see safety precautions above). We don't have that problem around here - it never lasts more than a day or 2 after the marinating is over! :-) Enjoy!
Eggplant dumplings alla parmigiana are a game-changer when it comes to vegetarian meatballs! They are vegetable-based, hearty, and bursting with Italian flavor.
Indulge in the delightful flavors of this easy, healthy, and budget-friendly eggplant casserole. By skipping the frying step, this recipe preserves the natural goodness of eggplant while delivering a satisfying ... Read more
This Crispy Baked Eggplant Parmesan is healthy, easy and delicious. A different way of slicing the eggplant allows it to stay super crispy even though it is baked in the oven.
You don't need carbs to have a party!
Top LA lifestyle blogger, Posh in Progress, shares her recipe for a Simple and Rustic Eggplant Tomato Pie. Click here now for all the info!!
The mesmerizing recipe has racked up more than 4 million views on TikTok.
The easiest pasta you’ll ever make!This one pot sausage and eggplant pasta is the perfect meal. It’s healthy, delicious, and loaded with fresh veggies and just enough sweet Italian sausage to give it tons of flavor. The best part? You can make this dish in less than 30 minutes.
We had a wonderfully warm and sunny day yesterday. It was 71 F (22 C) outside and we even saw some butterflies flying around. When I stepped out, my first grumpy reaction was: "It's so hot!" Typical Estonian, I say. But we truly enjoyed it. We sat outside for so long and in the evening, we went to sauna. It was much needed, since my muscles are super sore after a live show I gave with Neoandertals on Saturday. Fortunately, my fingers are already better, so I can share this awesome recipe with you! I first made this super simple crispy eggplant in our cabin. I'm buying and eating a lot of eggplant lately, so I wanted to make something more interesting with it. I usually throw it into stews and pastas, but this time we were craving for something crispy. We always crave for something crispy. I guess there is never enough vegan patties or steaks! These breaded fellas are truly easy to make. Just slice the eggplant, rub it with some salt, let it sit for 10 minutes, bread it in chickpea flour or other flour and pan-fry it in hot oil. I also tried to baked them and they turned out good. They are definitely better pan-fried but they are not bad when baked, too! Breading the eggplant When you use chickpea flour, this recipe will be completely gluten free. But you can try with other flours too. By the way, when they are eaten hot from the pan, they tasted pretty much liked fried fish. And they are the best when eaten hot and fresh. Serve them on a bread with some vegan mayo or with potatoes, rice, buckwheat, pasta and so on. I boiled some rice for a side and it was lovely. Happy eggplanting! Oven-baked version Time: 30 minutes Serves: 12 - 15 steaks one eggplant chickpea flour or other flour for breading salt to taste oil (I used refined olive oil) Cut the eggplant into round slices (about ½ inch / 1 cm thick). Rub them with some salt and let them sit for 10 minutes. They start to "sweat" and become moist. Pat them with chickpea flour (I added some salt to the flour) on both sides. Heat up a pan and add plenty of oil (about ½ inch / 1 cm). Cook the breaded eggplant slices on both sides until crispy. Serve! PS! For a baked version, put the breaded eggplant slices onto a baking tray covered with parchment paper. Drizzle with a little bit of oil. Bake the eggplant for 25 minutes at 400 F / 200 C. Find more eggplant recipes HERE!
A spicy roast eggplant shakshuka, with cumin, fresh herbs and served with crusty ciabatta bread.I have also added cooked chickpeas (or a drained can) to this recipe which works well.
Late-summer crops are always full of memories. Perhaps because I spent so much of my childhood summers in Louisiana with my grandparents, or perhaps just because summer cooking took over my grandm…
Eggplant lovers, this cheesy Parm bake from Delish.com is for you.
Eggplant parmigiana, or melanzane alla parmigiana, is a gorgeous Italian casserole dish adored for its rich flavors and comforting texture.This layered masterpiece features baked or fried eggplant slices alternating with tomato sauce, basil, mozzarella, and Parmesan cheese.
If you’re looking for a unique and delicious way to enjoy eggplant, this grated eggplant fritter recipe is a must-try. It’s a secret dish that combines the simplicity of everyday ... Read more
An easy, step-by-step recipe for oven-roasted eggplant! It’s tender, caramelized, versatile, and perfect every time! Just 3 ingredients and 30 minutes required.
This eggplant ricotta bake satisfies a craving for simple comfort food.
Eggplant zucchini lasagna, a vegetable-based lasagna with the simplest ingredients; roasted eggplant & zucchini, rich tomato sauce, Italian cheese blend, and lots of fresh herbs. It's rich in flavor, easy to make, and you won't miss using pasta noodles at all!
Who doesn’t love anything fried? I know I do, and one of my favorite fried foods is fried eggplant. On this dreary, rainy day I decided to take the afternoon and fry up some fresh eggplant. I…
This Eggplant Tomato Pie recipe is not an exact science, so don't be afraid to wing it on the ingredients or add amounts to your preferred taste. Enjoy!
