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Old 12-22-2008, 06:50 PM   #1
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Your best eggplant recipes please.

We just got our new seed catalog in the mail today and I was looking through it and they have some beautiful variates of eggplant and I was thinking about ordering some seeds. Only problem is I've never eaten eggplant and I don't know if I like it...so I bought one and now I need a good way to cook it.

Any ideas?
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Old 12-22-2008, 07:34 PM   #2
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Fried eggplant is my favorite.
I'm sure I copied this or something similar to it from a low carb recipe site. I'm just not sure which one.


Ingredients:
1 Eggplant
Grated Parmesan Cheese
1 large egg
1/4 cup of HWC
Season Salt & Pepper to taste


Peel the eggplant & slice it to desired thickness. Then dip it in the HWC and egg (once you mix it together). Coat it with the parmesan cheese and fry.YUUUUMMMY!!
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Old 12-23-2008, 03:43 AM   #3
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What is HWC?
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Old 12-23-2008, 04:34 AM   #4
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This is my new favorite way to make eggplant. It's very easy to put together and you can make it as cheesy as you like. I always add more mozzarella on top.


Eggplant Rollatini


1 large eggplant -- cut lengthwise into 8 (1/4-inch-thick) slices
1 1/2 cups part-skim ricotta cheese
1/2 cup shredded part-skim mozzarella cheese -- (about 2 oz.)
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/2 tsp. dried oregano leaves -- crushed
1/4 tsp. salt
1/8 tsp. ground black pepper
26 ounces pasta sauce -- (1 jar)
1/4 cup grated Parmesan cheese

1. Preheat oven to 350°. Generously spray baking sheet with nonstick olive oil cooking spray; set aside.

2. On prepared baking sheet, arrange eggplant, then generously spray tops with nonstick olive oil cooking spray. Bake, turning once, 30 minutes or until tender; cool slightly.

3. Meanwhile, in large bowl, combine remaining ingredients except Pasta Sauce and Parmesan cheese. Evenly spread cheese mixture on eggplant. Roll up, starting at short end.

4. In 9-inch baking dish, spread 1/2 cup Pasta Sauce, then arrange eggplant, seam-side-down. Top with 1 cup Pasta Sauce, then sprinkle with Parmesan cheese. Bake uncovered 30 minutes or until heated through. Let stand 10 minutes. Serve, if desired, with hot cooked pasta and remaining Pasta Sauce, heated.

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Start to Finish Time:
"1:00"



NOTES : I added another 1/2 cup mozzarella cheese on top of eggplant rolls before baking.
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Old 12-23-2008, 06:28 AM   #5
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Eggplant parmesan--the easy way.

Slice eggplant, salt & then rinse and let dry.

Smear mayo on it and dip in parmesan, place on pan and bake about 20 minutes. Layer sauce, eggplant and mozz along with more parm. Bake again and enjoy. Super easy and delicious.
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Old 12-23-2008, 07:15 AM   #6
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Quote:
Originally Posted by Itsanewme View Post
This is my new favorite way to make eggplant. It's very easy to put together and you can make it as cheesy as you like. I always add more mozzarella on top.


Eggplant Rollatini


1 large eggplant -- cut lengthwise into 8 (1/4-inch-thick) slices
1 1/2 cups part-skim ricotta cheese
1/2 cup shredded part-skim mozzarella cheese -- (about 2 oz.)
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/2 tsp. dried oregano leaves -- crushed
1/4 tsp. salt
1/8 tsp. ground black pepper
26 ounces pasta sauce -- (1 jar)
1/4 cup grated Parmesan cheese

1. Preheat oven to 350°. Generously spray baking sheet with nonstick olive oil cooking spray; set aside.

2. On prepared baking sheet, arrange eggplant, then generously spray tops with nonstick olive oil cooking spray. Bake, turning once, 30 minutes or until tender; cool slightly.

3. Meanwhile, in large bowl, combine remaining ingredients except Pasta Sauce and Parmesan cheese. Evenly spread cheese mixture on eggplant. Roll up, starting at short end.

4. In 9-inch baking dish, spread 1/2 cup Pasta Sauce, then arrange eggplant, seam-side-down. Top with 1 cup Pasta Sauce, then sprinkle with Parmesan cheese. Bake uncovered 30 minutes or until heated through. Let stand 10 minutes. Serve, if desired, with hot cooked pasta and remaining Pasta Sauce, heated.

S(Internet Address):
"http://www.eat.com/recipes.aspx"
Start to Finish Time:
"1:00"



NOTES : I added another 1/2 cup mozzarella cheese on top of eggplant rolls before baking.
That sounds wonderful...will be giving this a try...thanks.
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Old 12-23-2008, 07:17 AM   #7
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Quote:
Originally Posted by chewiegand View Post
Eggplant parmesan--the easy way.

Slice eggplant, salt & then rinse and let dry.

Smear mayo on it and dip in parmesan, place on pan and bake about 20 minutes. Layer sauce, eggplant and mozz along with more parm. Bake again and enjoy. Super easy and delicious.
Now that you mention it I've had Eggplant Parmesan at Olive Garden. It was basically a Lasagna with fried eggplant as the noodles. This sounds like a much easier way to do it. Thanks for the recipe.
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Old 12-23-2008, 09:02 AM   #8
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What is HWC?

Heavy Whipping Cream
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Old 12-23-2008, 09:23 AM   #9
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Heavy Whipping Cream
Thank you !!
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Old 12-23-2008, 09:39 AM   #10
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Quote:
Originally Posted by The Chicken Lady View Post
Now that you mention it I've had Eggplant Parmesan at Olive Garden. It was basically a Lasagna with fried eggplant as the noodles. This sounds like a much easier way to do it. Thanks for the recipe.
Yes! Eggplant lasagna is delicious! I like to use fried eggplant as the noodle layer. So good! Please feel free to send me any of your over abundance of eggplant!!
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Old 12-23-2008, 01:20 PM   #11
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What is HWC?
I was going to ask the same question.............
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Old 12-23-2008, 07:25 PM   #12
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Vegetable Napoleon

I saw this at whole paycheck and replicated it at home. Yummy From bottom to top, stack:

--1 medium to large Portobello mushroom cap: saute in garlic/butter for a few minutes; don't overcook

-- 1 vertical slice of an eggplant: saute in garlic/butter for a few minutes; don't overcook. You can substitute slices of yellow or green squash.

-- roasted red pepper pieces. In my opinion, an essential ingredient

-- 4-6 fresh basil leaves

-- slice of fresh mozzarella to cover top

Bake at 350 until heated through and cheese begins to melt.

Serve with balsamic glaze (balsamic vinegar simmered and reduced by half -- let cool before using)

This is delicious and looks quite festive. Easily an entree with salad, or it could be an appetizer.
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Last edited by Cats for Texas; 12-23-2008 at 07:26 PM..
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Old 12-24-2008, 08:10 AM   #13
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I wish there was a picture...I'm having a hard time visualizing this...and I'm fairly sure they wouldn't have Portfolio mushroom caps at WalMart....which is the largest grocery store within 60 miles of my house.

It sounds good and I really appreciate the effort!!!
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Old 12-24-2008, 06:19 PM   #14
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Quote:
Originally Posted by The Chicken Lady View Post
I wish there was a picture...I'm having a hard time visualizing this...and I'm fairly sure they wouldn't have Portfolio mushroom caps at WalMart....which is the largest grocery store within 60 miles of my house.

It sounds good and I really appreciate the effort!!!
I'll post a picture in a few days. I just bought all the ingredients and plan to make 4 this weekend. My WalMart carries portobello mushrooms. I'm not sure what you could substitute except a different type of vegetable; however, the portobello has a "meat-like" texture so it's hard to guess what might substitute.

When I make this batch I intend to roast the veggies at 400 degrees to get them just a little cooked; think this will work better than sauteing. I'll roast the red peppers until done and a bit charred since this time I won't be using roasted red peppers from a jar.

Stay tuned. This is really good. Think of a short little tower of veggies stacked on top of each other with a slab of mozzarella on top and with squiggles of balsamic glaze on the plate.
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Old 12-24-2008, 06:53 PM   #15
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It sounds great...I'm anxious to see it.

Also I had to laugh...I guess when I was posting I was in a rush and just hit spell check and didn't proof read.... It seems my WalMart doesn't carry "Portfolio" mushroom caps
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