Aubergine Parmigiana With Crispy Breadcrumbs Recipes

CRUNCHY EGGPLANT PARMESAN

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Spray an 11x13-inch baking dish and 2 baking sheets with cooking spray.
• Place eggplant slices on racks over the sink or paper towels and sprinkle both sides of slices lightly with salt. Let eggplant drain for 30 minutes, rinse, and pat dry with paper towels. Place eggplant slices on prepared baking sheets.
• Bake in the preheated oven until eggplant is soft, about 15 minutes.
• Pour beaten eggs into a shallow bowl; combine panko bread crumbs with Italian seasoning in a separate shallow bowl. Dip eggplant into beaten egg and press into panko crumbs to coat. Place breaded eggplant back on the baking sheets and spray the slices with cooking spray.
• Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Broil eggplant slices until tops are golden brown, 2 to 3 minutes; remove slices, turn, and spray other sides with cooking spray. Broil until golden brown 2 to 3 more minutes. Remove eggplant and turn oven temperature to 350 degrees F (175 degrees C).
• Heat olive oil in a skillet over medium heat and cook and stir onion and garlic until onion is translucent, about 5 minutes. Stir in prepared pasta sauce and remove from heat.
• Spread 1/3 of the pasta sauce into bottom of the prepared baking dish. Top with half the eggplant slices, half the Italian cheese blend, and half the Parmesan cheese. Spread another 1/3 of the sauce over the layers; layer the remaining eggplant, remaining pasta sauce, Italian cheese blend, and Parmesan cheese.
• Bake casserole in the 350 degree oven until cheese is melted and bubbly, about 30 minutes. Let stand about 10 minutes before serving.

AUBERGINE PARMIGIANA WITH CRISPY BREADCRUMBS

Steps:

• Preheat the grill to full whack and place a large tray on a shelf close to the heat.
• Trim the courgettes and aubergine, slice lengthways into ½ cm pieces, then place in a bowl. Sprinkle generously with sea salt and toss, then put aside.
• Pick the basil leaves, set aside and finely chop the stalks. Peel and finely chop the garlic.
• Heat ½ tablespoon of olive oil in a medium saucepan over a medium heat, add the garlic and basil stalks, then fry gently for 2 minutes before adding half the tomatoes (save the rest of another day) and the same volume of water. Cook for 10 minutes, or until it reaches a saucy consistency.
• Meanwhile, rinse the courgette and aubergine, then pat dry with kitchen roll. Tip back into a bowl and toss with 1 ½ tablespoons of olive oil, and a good pinch of seasoning.
• Spread the courgette and aubergine on the hot tray and slide under the heat (you may need to do this in batches, as you want the veg in one layer).
• Grill for 5 minutes, or until browned, then flip the veg grill for a further 5 minutes. Keep an eye on the veg as it grills, then tip into a bowl.
• Taste and season the sauce, then pour over the vegetables. Tear over the basil leaves and mix.
• Spread evenly on the tray and tear over the mozzarella. Sprinkle with breadcrumbs and grate over the Parmesan, then slide back under the grill. Grill until the cheese has melted.
• Meanwhile, squeeze half the lemon juice into a bowl, add 1 tablespoon of extra virgin olive oil and pinch of seasoning. Mix well, then toss through the rocket. When the parmigiana is bubbling and delicious, divide between plates and serve with the rocket.

CRISPY BAKED EGGPLANT

Steps:

• Preheat oven to 425°F.
• In a small bowl stir together mayonnaise, dried onion, and salt.
• In a shallow dish mix bread crumbs, Parmesan cheese, and Italian seasoning (or just use Italian breadcrumbs).
• Brush eggplant slices with mayonnaise mixture and then coat in breadcrumb mixture.
• Place eggplant slices on a lightly oiled baking sheet or shallow baking dish.
• Bake in hot oven for about 12 to 15 minutes turning about half way through.
• Enjoy!
• (This is a take-off from a recipe I have on a CD called "One Million of the World's Best Recipes", 2000).

CRISPY EGGPLANT PARMESAN

Steps:

• In a large pot over medium-high heat, add the canola oil. Add the onion and cook until softened, about 5 minutes. Add the garlic and red pepper flakes and cook for 1 minute. Add the 2 teaspoons Italian seasoning, tomatoes and season with salt and pepper, to taste. Bring to a simmer and let cook for 10 minutes. Reserve 1 1/2 cups of the sauce for the online round 2 recipe Eggplant and Pasta.
• Preheat oven to 375 degrees F.
• Set up a breading station using 3 baking dishes. In the first dish, add the flour and season with salt and pepper, to taste. In the second dish whisk the eggs with 1/2 cup water. In the third dish combine the bread crumbs, cornmeal, 2 tablespoons Parmesan and season with salt and pepper, to taste. Slice the eggplant into 3/4-inch slices. Dredge them in flour, then in the egg wash and then in the bread crumbs. Arrange the eggplant on 2 sheet trays fitted with a racks and bake in oven until crispy, about 20 to 25 minutes. Reserve 4 slices of eggplant for the online round 2 recipe, Eggplant and Pasta.
• Turn the oven to broil. Put the eggplant, overlapping, into a flameproof baking dish in 2 rows. Cover each row with about a cup of sauce and sprinkle with the mozzarella cheese and remaining 2 tablespoons of Parmesan. Put under the broiler until the cheese is melted and bubbling, about 3 to 4 minutes. Garnish with parsley and serve.