Post by emptynestmom on Sept 5, 2019 11:47:26 GMT -5
I was looking for some recipes using eggplant....here are a couple I like.
Penne with Sausage, Eggplant, and Feta
www.myrecipes.com/recipe/penne-with-sausage-eggplant-feta
4 servings (serving size: 2 cups)
Ingredients
4 1/2 cups cubed peeled eggplant (about 1 pound)
1/2 pound bulk pork breakfast sausage
4 garlic cloves, minced
2 tablespoons tomato paste
1 teaspoon dried oregano
1/4 teaspoon freshly ground black pepper
1 (14.5-ounce) can diced tomatoes, undrained
6 cups hot cooked penne (about 10 ounces uncooked tube-shaped pasta)
1/2 cup (2 ounces) crumbled feta cheese
1/4 cup chopped fresh parsley
How to Make It
Cook eggplant, sausage, and garlic in a large nonstick skillet over medium-high heat 5 minutes or until sausage is browned and eggplant is tender. Add tomato paste and the next 3 ingredients (through tomatoes); cook over medium heat 5 minutes, stirring occasionally.
Place pasta in a large bowl. Add tomato mixture, cheese, and parsley; toss well.
Eggplant Italiano (not sure where this one is from, been making it for years)
1 ¼ pounds Eggplant
2 medium onions
2 ribs celery
½ cup pitted ripe olives
2 T Olive Oil, divided
1 16oz can diced tomatoes, drained
2 T balsamic vinegar
1 T sugar
1 T capers, drained
1 tsp dried oregano or basil leaves, crushed
Salt/Pepper to taste
Cut eggplant into 1 inch cubes. Thinly slice onions. Cut celery into 1 inch pieces. Cut olives crosswise in half; set aside.
Heat wok over medium high heat 1 minut or until hot. Drizzle 1 T oil into wok and heat 30 seconds. Add onions and celery; stir fry about 2 minutes or until tender. Move onions and celery up side of wok. Reduce heat to medium.
Add remaining 1 T oil to bottom of wok and heat 30 seconds. Add eggplant; stir-fry about 4 minutes or until tender. Add tomatoes; mix well. Cover and cook 10 minutes.
Stir olives, vinegar, sugar, capers and oregano into eggplant mixture. Season with salt and black pepper. Transfer to serving dish.
Makes 6 servings
Crispy Baked Eggplant
Perfect all by themselves or dipped in your favorite tomato sauce, these tasty mouthfuls often vanish straight from the baking sheet in our house. Small or baby eggplants are ideal for this recipe. They don’t have the bitter, watery characteristic of larger eggplants, and the thinner diameter allows for bite-size rounds that make perfect poppers whether served as an appetizer or side dish.
fountainavenuekitchen.com/crispy-baked-eggplant
Yields 4-6 servings.
Ingredients
2 pounds small to medium-size eggplant (about 6 depending on exact size)
2 large eggs
3/4 cup finely grated Parmesan cheese
3/4 cup plain panko breadcrumbs (use Rice Chex crumbs for a gluten-free option)
1 teaspoon dried Italian Seasoning
1/2 teaspoon each kosher salt and freshly ground pepper
Olive oil, for baking sheets
Optional: marinara sauce for dipping
Instructions
Preheat oven to 375 degrees F. Thoroughly coat a baking sheet with oil. Set aside. (You may need to use two sheets.)
In a shallow bowl, whisk together the eggs and 1 tablespoons water. In another bowl (a pie plate works well), combine the panko or Rice Chex crumbs, Parmesan, Italian seasoning, salt and pepper.
Cut the eggplants into thick rounds. (I like them to be between 1/2 and 3/4 inches thick so they have time to brown in the oven before they become too soft.) Dip the eggplant slices in the egg mixture, letting the excess drip off. Dredge the dipped slices in the Parmesan mixture, pushing down gently to coat well. Transfer the coated slices to the baking sheet.
Bake until golden brown on the bottom, 17-20 minutes. (Peek underneath using a spatula; if they aren’t yet golden, give them a few more minutes and check again.) Flip the slices and continue baking until lightly browned on other side but still slightly firm, about 10 minutes more. All ovens vary, so don’t hesitate to adjust a few minutes either way. You want the first side to be golden brown; then worry more about doneness and texture than getting the second side equally browned. (When pressed for time, I have simply given the tops a quick broil rather than flipping and cooking for the additional 10 minutes.)
Remove from the oven, and serve as is or with a side of marinara sauce for dipping.
Notes
If you’d like to try this recipe with larger eggplants, I recommend placing the slices in a colander and tossing with a half-teaspoon or so of salt. Allow the excess moisture to drain for 20-30 minutes, and then blot dry and proceed as directed.
More recipes at fountainavenuekitchen.com
Penne with Sausage, Eggplant, and Feta
www.myrecipes.com/recipe/penne-with-sausage-eggplant-feta
4 servings (serving size: 2 cups)
Ingredients
4 1/2 cups cubed peeled eggplant (about 1 pound)
1/2 pound bulk pork breakfast sausage
4 garlic cloves, minced
2 tablespoons tomato paste
1 teaspoon dried oregano
1/4 teaspoon freshly ground black pepper
1 (14.5-ounce) can diced tomatoes, undrained
6 cups hot cooked penne (about 10 ounces uncooked tube-shaped pasta)
1/2 cup (2 ounces) crumbled feta cheese
1/4 cup chopped fresh parsley
How to Make It
Cook eggplant, sausage, and garlic in a large nonstick skillet over medium-high heat 5 minutes or until sausage is browned and eggplant is tender. Add tomato paste and the next 3 ingredients (through tomatoes); cook over medium heat 5 minutes, stirring occasionally.
Place pasta in a large bowl. Add tomato mixture, cheese, and parsley; toss well.
Eggplant Italiano (not sure where this one is from, been making it for years)
1 ¼ pounds Eggplant
2 medium onions
2 ribs celery
½ cup pitted ripe olives
2 T Olive Oil, divided
1 16oz can diced tomatoes, drained
2 T balsamic vinegar
1 T sugar
1 T capers, drained
1 tsp dried oregano or basil leaves, crushed
Salt/Pepper to taste
Cut eggplant into 1 inch cubes. Thinly slice onions. Cut celery into 1 inch pieces. Cut olives crosswise in half; set aside.
Heat wok over medium high heat 1 minut or until hot. Drizzle 1 T oil into wok and heat 30 seconds. Add onions and celery; stir fry about 2 minutes or until tender. Move onions and celery up side of wok. Reduce heat to medium.
Add remaining 1 T oil to bottom of wok and heat 30 seconds. Add eggplant; stir-fry about 4 minutes or until tender. Add tomatoes; mix well. Cover and cook 10 minutes.
Stir olives, vinegar, sugar, capers and oregano into eggplant mixture. Season with salt and black pepper. Transfer to serving dish.
Makes 6 servings
Crispy Baked Eggplant
Perfect all by themselves or dipped in your favorite tomato sauce, these tasty mouthfuls often vanish straight from the baking sheet in our house. Small or baby eggplants are ideal for this recipe. They don’t have the bitter, watery characteristic of larger eggplants, and the thinner diameter allows for bite-size rounds that make perfect poppers whether served as an appetizer or side dish.
fountainavenuekitchen.com/crispy-baked-eggplant
Yields 4-6 servings.
Ingredients
2 pounds small to medium-size eggplant (about 6 depending on exact size)
2 large eggs
3/4 cup finely grated Parmesan cheese
3/4 cup plain panko breadcrumbs (use Rice Chex crumbs for a gluten-free option)
1 teaspoon dried Italian Seasoning
1/2 teaspoon each kosher salt and freshly ground pepper
Olive oil, for baking sheets
Optional: marinara sauce for dipping
Instructions
Preheat oven to 375 degrees F. Thoroughly coat a baking sheet with oil. Set aside. (You may need to use two sheets.)
In a shallow bowl, whisk together the eggs and 1 tablespoons water. In another bowl (a pie plate works well), combine the panko or Rice Chex crumbs, Parmesan, Italian seasoning, salt and pepper.
Cut the eggplants into thick rounds. (I like them to be between 1/2 and 3/4 inches thick so they have time to brown in the oven before they become too soft.) Dip the eggplant slices in the egg mixture, letting the excess drip off. Dredge the dipped slices in the Parmesan mixture, pushing down gently to coat well. Transfer the coated slices to the baking sheet.
Bake until golden brown on the bottom, 17-20 minutes. (Peek underneath using a spatula; if they aren’t yet golden, give them a few more minutes and check again.) Flip the slices and continue baking until lightly browned on other side but still slightly firm, about 10 minutes more. All ovens vary, so don’t hesitate to adjust a few minutes either way. You want the first side to be golden brown; then worry more about doneness and texture than getting the second side equally browned. (When pressed for time, I have simply given the tops a quick broil rather than flipping and cooking for the additional 10 minutes.)
Remove from the oven, and serve as is or with a side of marinara sauce for dipping.
Notes
If you’d like to try this recipe with larger eggplants, I recommend placing the slices in a colander and tossing with a half-teaspoon or so of salt. Allow the excess moisture to drain for 20-30 minutes, and then blot dry and proceed as directed.
More recipes at fountainavenuekitchen.com
