We like it! In fact it has quickly become a favorite. We have made…
Eggplant parmesan (1 for tonight and 1 for the freezer)
Double for the extra freezer meal
- 2 large eggplants, sliced into 1/2 thick pieces
- 1 green pepper
- 1 Jar your favorite pasta sauce
- Salt and pepper to taste
- 1 1/2 C Italian breadcrumbs
- 1 1/2 C Parmesan cheese
- 3/4 C flour
- 4 eggs, beaten
- 1/4 C olive oil
- 1 large bag shredded mozzarella cheese
- Pam spray
Slice eggplants into 1/2 inch rounds.
Sprinkle each round with salt on both sides.
Put eggplant slices of a wire rack sitting over a large cookie sheet.
Allow eggplant to sit for 2 hours before going forward with the recipe.
While you are waiting for your eggplant to finish up you can make your sauce, get your favorite sauce, jarred or homemade. If you are using a jar sauce add peppers and onions to it to give it more flavor.
Using a paper towel dry off each piece of eggplant then….
In a medium sized bowl combine the breadcrumbs and 3/4 C Parmesan cheese. In a second bowl add flour while in the third bowl add the 4 eggs and beat well.
Heat a pan with the bottom of the pan covered in oil. You can use which ever oil you prefer, olive, veggie ect.
Get a plate and line with paper towel.
While oil is heating up start prepping your eggplant.
Dip each piece of egg plant in the flour, then eggs then breadcrumb and place in pan. Brown your eggplant pieces then flip to brown the other side. Do this until all of your eggplant is fried.
When removing from the pan, place on the plate with the paper towel to drain the oil off.
Once you are done frying your eggplant it is time to prep the rest of the Eggplant Parm
Now here is where you are going to go in 2 different directions depending on if you are freezing them or you are making it to eat now.
Get a glass baking pan
Spray your pan with pam.
In glass pan, layer sauce, eggplant and mozzarella cheese and then bake at 350 for 25 minutes.
For the freezer-
Get tinfoil pans 1 for each meal you are going to put in the freezer.
Spray pans with pam
Layer the sauce, eggplant and mozzarella cheese in the pan. Then cover well with tinfoil, and make sure you wrap it well more tinfoil to keep it from getting freezer burnt when in the freezer. I put 1 layer of tinfoil just to cover it and then wrap the whole thing in another layer of tinfoil, including the pan itself.
Label the top with the date and meal name.
Let cool completely before sticking in the freezer.
Keep in freezer for 6-9 months. Can be kept longer if in a deep freezer.
*Remove the eggplant meal from the freezer the night before, and put in the fridge. Remove the outer layer of tinfoil and make it so there is only 1 piece of tinfoil on the top. Then cook at 350 for 35-40 minutes.
- 2 pounds Italian eggplants (about 2 small-to-medium eggplants*)
- 2 medium cloves of garlic, pressed or minced
- 2 tablespoons lemon juice, more if necessary
- ¼ cup tahini
- ⅓ cup extra-virgin olive oil, plus more for brushing the eggplant and garnish
- 2 tablespoons chopped fresh flat-leaf parsley, plus extra for garnish
- ¾ teaspoon salt, to taste
- ¼ teaspoon ground cumin
- Pinch of smoked paprika, for garnish
- Serving suggestions: warmed or toasted pita wedges, carrot sticks, bell pepper strips, cucumber slices, etc.INSTRUCTIONS
Preheat the oven to 450 degrees Fahrenheit with a rack in the upper third of the oven. Line a large, rimmed baking sheet with parchment paper to prevent the eggplant from sticking to the pan. Halve the eggplants lengthwise and brush the cut sides lightly with olive oil. Place them in the prepared pan with the halved sides down.
Roast the eggplant until the interior is very tender throughout and the skin is collapsing, about 35 to 40 minutes (this might take longer if you are using 1 large eggplant). Set the eggplant aside to cool for a few minutes. Flip the eggplants over and scoop out the flesh with a large spoon, leaving the skin behind.
Place a mesh strainer over a mixing bowl, then transfer the flesh to the strainer and discard the skins. Pick out any stray bits of eggplant skin and discard. You want to remove as much moisture from the eggplant here as possible, so let the eggplant rest for a few minutes and shake/stir the eggplant to release some more moisture.
Discard all of the eggplant drippings, drain and wipe out the bowl, and dump the eggplant into the bowl. Add the garlic and lemon juice to the eggplant and stir vigorously with a fork until eggplant breaks down. Add the tahini to the bowl and stir until it’s incorporated. While stirring, slowly drizzle in the olive oil. Continue stirring until the mixture is pale and creamy, and use your fork to break up any particularly long strings of eggplant.
Stir in the parsley and cumin. Season to taste with more salt (I usually add another ¼ teaspoon) and more lemon juice, if you’d like a more tart flavor.
Transfer the baba ganoush to a serving bowl and lightly drizzle olive oil on top. Lastly, sprinkle parsley and smoked paprika on top. Serve with accompaniments of your choice. It’s also great on sandwiches.
This has quickly become a favorite it uses a bunch of garden vegetables. Thus far we have eaten it night of preparation because it smells so yummy we cant wait till the next day!
1 onion, sliced thin
2 garlic cloves, minced
5 tablespoons olive oil
a 3/4-pound eggplant, cut into 1/2-inch pieces (about 3 cups)
1 small zucchini, scrubbed, quartered lengthwise, and cut into thin slices
1 red bell pepper, chopped
3/4 pound small ripe tomatoes, chopped coarse (about 1 1/4 cups)
1/4 teaspoon dried oregano, crumbled
1/4 teaspoon dried thyme, crumbled
1/8 teaspoon ground coriander
1/4 teaspoon fennel seeds
3/4 teaspoon salt
1/2 cup shredded fresh basil leaves
In a large skillet cook the onion and the garlic in 2 tablespoons of the oil over moderately low heat, stirring occasionally, until the onion is softened. Add the remaining 3 tablespoons oil and heat it over moderately high heat until it is hot but not smoking. Add the eggplant and cook the mixture, stirring occasionally, for 8 minutes, or until the eggplant is softened. Stir in the zucchini and the bell pepper and cook the mixture over the moderate heat, stirring occasionally, for 12 minutes. Stir in the tomatoes and cook the mixture, stirring occasionally, for 5 to 7 minutes, or until the vegetables are tender. Stir in the oregano, the thyme, the coriander, the fennel seeds, the salt, and pepper to taste and cook the mixture, stirring, for 1 minute. Stir in the basil and combine the mixture well. The ratatouille may be made 1 day in advance, kept covered and chilled, and reheated before serving.
Monday we will be talking about zucchini! So check back.