EGGPLANT PARMESAN MEATLOAF
Provided by Giada De Laurentiis
Categories main-dish
Time 55m
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 375 degrees F.
- For the meatloaf: In a large bowl, mix together the ground beef, basil, Parmesan, tomato-basil sauce, breadcrumbs, salt, pepper, garlic, eggs and onions until combined. Press the mixture onto the bottom of a nonstick baking sheet. Bake until cooked through or when an instant read thermometer registers 160 degrees F when inserted into the meatloaf, 20 to 25 minutes.
- For the eggplant: In a large skillet, heat the oil over medium-high heat. In batches, add the eggplant slices and cook until lightly browned, 2 to 3 minutes. Turn the slices over and season with the salt and pepper. Cook for 2 to 3 minutes longer.
- Arrange the eggplant slices on top of the meatloaf in a single layer. Spoon 1 to 1 1/2 tablespoons of the tomato-basil sauce into the center of each eggplant slice. Top with the mozzarella and bake until the cheese is just melted, an additional 5 minutes.
- Cut into 6 to 8 squares and serve with additional tomato-basil sauce.
EGGPLANT CREPES RECIPE - (4/5)
Provided by s_curtis444
Number Of Ingredients 6
Steps:
- Preheat oven to 425. Arrange eggplant slices on nonstick baking sheets in single layer. Spray both sides of eggplant slices w/ cooking spray. Bake eggplant 10 mins.; turn and bake 5-10 mins. or till tender. Cool. Reduce oven temp. to 350. Combine spinach, ricotta and parm. cheese; mix well. Spray 13 x 9 baking pan w/ cooking spray. Spread spinach mixture evenly on eggplant slices; roll up slices. Place rolls, seam-side down, in prepared pan. Cover dish w/ foil; bake 25 mins. Remove foil; sprinkle rolls w/ Gruyere cheese. Bake, uncovered, 5 mins. or till cheese is melted. Serve w/ tomato sauce.
DESSERT CREPES
Essential crepe recipe. Sprinkle warm crepes with sugar and lemon, or serve with cream or ice cream and fruit.
Provided by ANN57
Categories Breakfast and Brunch Crepes Sweet
Time 20m
Yield 8
Number Of Ingredients 6
Steps:
- In large bowl, whisk together eggs, milk, melted butter, flour sugar and salt until smooth.
- Heat a medium-sized skillet or crepe pan over medium heat. Grease pan with a small amount of butter or oil applied with a brush or paper towel. Using a serving spoon or small ladle, spoon about 3 tablespoons crepe batter into hot pan, tilting the pan so that bottom surface is evenly coated. Cook over medium heat, 1 to 2 minutes on a side, or until golden brown. Serve immediately.
Nutrition Facts : Calories 163.8 calories, Carbohydrate 17.2 g, Cholesterol 111.1 mg, Fat 7.7 g, Fiber 0.4 g, Protein 6.4 g, SaturatedFat 3.4 g, Sodium 234.5 mg, Sugar 5.3 g
ITALIAN EGGPLANT (AUBERGINE) CREPES
Delicious Italian/ Mediterranean-style eggplant rollups filled with a mixture of Ricotta cheese and spinach and topped with tomato sauce. The thinly sliced eggplant itself forms a crepe as opposed to the French batter crepes we are usually familiar with.
Provided by Steve P.
Categories Cheese
Time 2h
Yield 6 serving(s)
Number Of Ingredients 25
Steps:
- Cut eggplant lengthwise into thin slices.
- Sprinkle each side lightly with salt.
- Place in a colander weighted with a heavy plate and let stand one hour.
- Dip each slice on both sides in seasoned flour.
- Sauté lightly on both sides until golden.
- Add oil as needed.
- Keep warm.
- Mean while grate parmesan or romano cheese in food processor with steel blade.
- Combine with ricotta, eggs, garlic, salt and pepper.
- Add spinach and blend.
- Place several tablespoons of spinach mixture in center of crepe.
- Roll up and place seam sides down in a 13x9 inch baking pan.
- Top with tomato sauce.
- Sprinkle with grated cheese and bake in a preheated 375°F oven for 15 minutes or until hot and bubbling.
- To prepare tomato sauce for eggplant crepes: Place vegetables in a food processor with steel blade.
- Process until finely chopped.
- In large saucepan, sauté vegetables in olive oil with garlic, basil, oregano and thyme until tender.
- Add remaining ingredients and simmer 20 minutes.
- Transfer to food processor or blender and process until smooth.
- Pour over eggplant crepes before heating in oven.
- Makes 2+1/2 cups sauce.
- Notes: When I'm in a hurry I will use one of the good home style Italian sauces with peppers and vegetables on the grocery shelf like Aunt Millie's or Classico, instead of making this sauce.
EGGPLANT (AUBERGINE) " CREPES" WITH SPINACH FILLING
I must admit, I've never tried this. But the picture in the magazine (something at the doctor's office) looked absolutely delicious. My grandfather loved eggplant, but nobody else in the family did. I thought I'd at least give this a try in the summer when the eggplants and fresh spinach come in. I wish now I'd ripped out the picture for reference. So, if you give this a try, let me know how it turns out!
Provided by Redneck Epicurean
Categories One Dish Meal
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat the broiler. Peel and cut the eggplant into eight 1/4-inch slices. Brush each slice with oil and sprinkle with 1 teaspoons basil, salt, and pepper. Broil 5 minutes.
- Heat the oven to 400 degrees.
- In a microwave-safe bowl, combine washed spinach and the water. Cook 3 minutes or until wilted. Rinse with very cold water and drain very well. Mix with ricotta cheese and the 1/2 cup Italian blend cheese.
- Spread 1 cup of the marinara sauce in the bottom of a 9x13 baking dish. Roll 1/4 cup of mixture up jelly-roll style in each slice and place on top of the marinara. Pour on the remaining sauce and sprinkle with 1 tablespoons of the Italian cheese on each. Cover and bake 10 minutes. Remove cover and bake 3 minutes more to brown.
DESSERT CREPES
I really love crepes! This is an easy recipe that can make anyone look like a professional crepe maker! I hope you enjoy this as much as we do!!!!
Provided by kittycatmom
Categories Breakfast
Time 20m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- In large bowl, whisk together eggs, milk, melted butter, flour, sugar and salt until smooth.
- Heat a medium-sized skillet or crepe pan over medium heat. Grease pan with a small amount of butter or oil applied with a brush or paper towel. Using a serving spoon or small ladle, spoon about 3 tablespoons crepe batter into hot pan, tilting the pan so that bottom surface is evenly coated. Cook over medium heat, 1 to 2 minutes on a side, or until golden brown. Serve immediately.
Nutrition Facts : Calories 156.3, Fat 6.9, SaturatedFat 3.6, Cholesterol 106.3, Sodium 226.5, Carbohydrate 17.1, Fiber 0.4, Sugar 3.3, Protein 6.1
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