October 26, 2007
Eggplant Recipes
Eggplants always look so colorful and inviting, but it is not always clear what to do with them. One of the most popular ways to serve them is with pasta or other Italian foods. Here are two different versions of Eggplant Parmesan.
Ingredients:
2 eggplants, peeled, 8 slices equal thickness
Salt to taste
2 Tablespoons vegetable oil
1 cup low-sodium spaghetti sauce
1 cup shredded part skim mozzarella cheese
Finely chopped onion, green pepper, mushrooms
Instructions:
1. Preheat oven to 350 degrees.
2. Place sliced eggplant in a single layer on a slightly greased baking sheet.
3. Lightly salt each eggplant slice
4. Bake eggplant for 15 minutes then turn and bake 15 more minutes.
5. Remove eggplant from oven.
6. Top each eggplant slice with 1 tablespoon of spaghetti sauce and mozzarella cheese.
7. May add other finely chopped vegetables for flavor.
8. Bake for an additional 5 minutes or until cheese is melted.
OR
Ingredients:
1 medium eggplant, peeled and chopped
1 6 ounce can tomato paste
1 cup water
2 cups canned diced tomato
2 teaspoons oregano
2 teaspoons basil
1 cup mozzarella cheese, shredded
3 tablespoons parmesan cheese, grated
Instructions:
1. Preheat oven to 375 degrees
2. In bowl,mix tomato paste, water, and tomatoes.
3. Mix in oregano and basil
4. In a 13 x 9 baking pan, layer half of the sauce, eggplant, andcheese.
5. Repeat layer with the second half of the ingredients.
6. Sprinkle the parmesan cheese on top.
7. Cover with foil andbake for 50 minutes oruntil eggplant is soft and tender.
Posted by Jennifer McCaffrey at 2:50 PM |
