Eggplant Aubergine Milanese Snitchel Recipes

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AUBERGINE PARMESAN MILANESE



Aubergine Parmesan Milanese image

Elevate the humble aubergine to the next level with this fun dish - the crunch of breadcrumbs contrasts beautifully with the buttery, silky aubergine. If you've never enjoyed aubergine cooked like this, you've got to try it.

Provided by Jamie Oliver

Categories     7 Ways     Dinner for two     Bread     Tomato

Time 30m

Yield 2

Number Of Ingredients 9

1 aubergine, (250g)
2 large free-range eggs
100 g rosemary focaccia
olive oil
20 g Parmesan cheese
150 g dried spaghetti
2 cloves of garlic
1 x 400 g tin of quality cherry tomatoes
½ a bunch of basil, (15g)

Steps:

  • Preheat the oven to 180°C/350°F/gas 4.
  • Cut the skin off either side of the aubergine, then cut yourself four 1cm-thick slices lengthways (saving any offcuts for another day). Sprinkle the slices with sea salt, and spend a couple of minutes gently bashing and tenderizing them with a meat mallet or rolling pin. Take a piece of kitchen paper and dab off the liquid from both sides of the aubergine.
  • Beat the eggs in a shallow bowl. Blitz the focaccia into fine crumbs in a food processor and pour on to a plate. Dip the aubergine slices in the egg, let any excess drip off, then dip each side in the crumbs.
  • Fry in a large non-stick frying pan on a medium-high heat with 1 tablespoon of olive oil for 6 minutes, or until golden, turning halfway. Transfer to an oiled baking tray, finely grate over most of the Parmesan and pop into the oven.
  • Cook the spaghetti in a pan of boiling salted water according to the packet instructions.
  • Wipe out the frying pan, returning it to a medium-high heat with ½ a tablespoon of oil. Peel, finely slice and add the garlic. Fry until lightly golden, pour in the tomatoes, then swirl a splash of water around the tomato tin and into the pan.
  • Pick the baby basil leaves and put aside, tear the rest into the sauce, season to perfection, then leave to simmer on a low heat.
  • Once cooked, use tongs to drag the spaghetti straight into the sauce, letting a little starchy cooking water go with it. Toss together, then divide between plates. Sit the aubergine on top, grate over the remaining Parmesan and finish with the baby basil leaves.

Nutrition Facts : Calories 688 calories, Fat 24.8 g fat, SaturatedFat 5.7 g saturated fat, Protein 28.6 g protein, Carbohydrate 92.5 g carbohydrate, Sugar 12 g sugar, Sodium 1.6 g salt, Fiber 9.3 g fibre

EGGPLANT SCHNITZEL AND ROASTED PEPPERS



Eggplant Schnitzel and Roasted Peppers image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 18

1 large firm eggplant
Salt
2 lemons, 1 juiced and 1 cut into wedges
2 tablespoons white wine or cider vinegar
1 tablespoon Dijon mustard
3 tablespoons olive oil, plus some for drizzling
Black pepper
3 large field or bell red peppers
3 tablespoons capers
1 tablespoon chopped fresh thyme
1 large clove garlic, finely chopped
1 1/2 cups breadcrumbs
1 teaspoon granulated garlic
1 teaspoon granulated onion
About 1/8 teaspoon freshly grated nutmeg
3 tablespoons grated Parmigiano-Reggiano
2 tablespoons finely chopped fresh parsley
Oil, for shallow frying

Steps:

  • Trim the sides of the eggplant and slice lengthwise into 4 large thin steaks or eggplant cutlets, 1/4-inch thick. Salt the eggplant on both sides and drain on a towel for 20 minutes, turning occasionally.
  • In a shallow dish combine the juice of 1 lemon with the vinegar and Dijon. Whisk in 3 tablespoons olive oil, and season the dressing with pepper. Pat the eggplant dry and turn in the dressing, and cover and chill at least 4 hours or overnight.
  • Char the peppers evenly over a flame or under the broiler to blacken the skins all over. Cover and cool to handle. Wipe off the skins, seed and slice the peppers into long strips. Combine the peppers with the capers, thyme, chopped garlic, a drizzle of olive oil and some salt and pepper.
  • In a shallow dish combine the breadcrumbs with the granulated garlic, onion and nutmeg. Mix in the grated parm and parsley. Remove the eggplant and press to coat in breadcrumbs.
  • Heat 1/2-inch of frying oil in a large skillet over medium to medium-high heat. Fry the eggplant until crispy and deeply golden, 2 to 3 minutes on each side. Serve with the lemon wedges and side of peppers.
  • Get Rachael's shopping list for this episode's recipes here.

AUBERGINE SCHNITZEL



Aubergine Schnitzel image

Provided by Vegetarian Times Editors

Categories     Entrees

Yield 8

Number Of Ingredients 18

3 cups fresh basil leaves
2 Tbs. toasted pine nuts
2 cloves garlic
1/4 cup olive oil
11/2 Tbs. lemon juice
2 large red bell peppers
11/2 cups panko breadcrumbs
2 medium eggplants, each sliced lengthwise into 8 1/4-inch-thick pieces (discard 4 outside pieces with skin)
1/4 cup olive oil
2 large eggs
1 cup all-purpose flour
3 Roma tomatoes, blanched, peeled, and thinly sliced
4 oz. grated smoked Cheddar
2/3 cup soymilk
1/3 cup lemon juice
2 cloves garlic, minced (2 tsp.)
11/4 cups vegetable oil
1/2 tsp. salt

Steps:

  • 1. To make Pesto: Pulse basil, pine nuts, and garlic in blender or food processor until finely chopped. Add olive oil and lemon juice, and pulse until smooth. Season with salt and pepper, if desired, and set aside. 2. To make Schnitzel: Preheat oven to broil. Broil bell peppers on baking sheet 30 minutes, or until blackened all over, turning every 10 minutes. Cool, then peel. Seed each bell pepper, and cut into 4 strips. 3. Reduce oven heat to 325°F. Spread panko on baking sheet, and toast 7 to 8 minutes in oven, or until light brown. Cool, and transfer to plate. 4. Brush both sides of eggplant slices with olive oil. Heat grill pan over medium-high heat. Grill eggplant 2 minutes per side, working in batches. Transfer to plate to cool. 5. Line baking sheet with parchment paper. Whisk eggs in wide, shallow bowl. Spread flour on large plate. 6. To assemble Schnitzel: Place 4 grilled eggplant slices on parchment-lined baking sheet. Spread each with 2 Tbs. Pesto. Top each with 1 strip broiled bell pepper, 2 to 3 tomato slices, 2 Tbs. cheese, and a second eggplant slice, seasoning with salt and pepper, if desired, between layers. Repeat layering, ending with a third eggplant slice. 7. Coat each Schnitzel in flour, then beaten egg, then panko breadcrumbs, and return to prepared baking sheet. Bake 20 to 30 minutes, or until Schnitzels are golden brown and crispy. 8. To make Lemon Aïoli: Blend soymilk, lemon juice, and garlic in blender until combined. With motor running, blend in vegetable oil until mixture has the texture of mayonnaise. Season with salt, and add pepper, if desired. 9. Serve Schnitzel with Lemon Aïoli.

Nutrition Facts : Calories 452 calories

EGGPLANT SANDWICHES



Eggplant Sandwiches image

Roasted eggplant in a French roll with feta cheese, basil and garlic mayonnaise. This was my favorite sandwich of all time, adapted from a cafe at the University of California, Irvine.

Provided by Jamie

Categories     Main Dish Recipes     Sandwich Recipes

Time 30m

Yield 2

Number Of Ingredients 8

1 small eggplant, halved and sliced
1 tablespoon olive oil, or as needed
¼ cup mayonnaise
2 cloves garlic, minced
2 (6 inch) French sandwich rolls
1 small tomato, sliced
½ cup crumbled feta cheese
¼ cup chopped fresh basil leaves

Steps:

  • Preheat your oven's broiler. Brush eggplant slices with olive oil, and place them on a baking sheet or broiling pan. Place the pan about 6 inches from the heat source. Cook under the broiler for 10 minutes, or until tender and toasted.
  • Split the French rolls lengthwise, and toast. In a cup or small bowl, stir together the mayonnaise and garlic. Spread this mixture on the toasted bread. Fill the rolls with eggplant slices, tomato, feta cheese and basil leaves.

Nutrition Facts : Calories 802.1 calories, Carbohydrate 91.3 g, Cholesterol 43.8 mg, Fat 39.5 g, Fiber 8 g, Protein 23.8 g, SaturatedFat 10.5 g, Sodium 1460.2 mg, Sugar 12 g

JAMIE OLIVER'S EGGPLANT PARMESAN



Jamie Oliver's Eggplant Parmesan image

This recipe is an adaptation of one found in Jamie Oliver's book, "Jamie's Italy." It's a healthier version than the traditional Italian-American juggernaut; it omits breading and frying the eggplant, and instead calls for roasting the eggplant until golden brown.

Provided by Marian Burros

Categories     dinner, weekday, main course

Time 1h45m

Yield 4 to 5 servings

Number Of Ingredients 12

3 medium-large eggplants, cut crosswise into 1/2-inch slices
Olive oil
1 large onion, finely chopped
1 large clove garlic, thinly sliced
1 1/2 teaspoons dried oregano
1 28-ounce can no-salt plum tomatoes or crushed tomatoes
1 tablespoon red wine vinegar
1/2 cup (packed) fresh basil leaves
Salt and freshly ground black pepper
1/2 cup freshly grated Parmigiano-Reggiano, or as needed
1/3 cup fine dry bread crumbs
1 tablespoon chopped fresh oregano leaves, optional

Steps:

  • Preheat oven to 450 degrees. Brush both sides of eggplant slices with oil, and place in a single layer on two or more baking sheets. Bake until undersides are golden brown, 10 to 15 minutes, then turn and bake until other sides are lightly browned. Set aside. Reduce oven temperature to 375 degrees.
  • Meanwhile, in a large saucepan over medium heat, heat 2 tablespoons olive oil and add onion. Sauté until soft, about 10 minutes. Add garlic and dried oregano and sauté another 30 seconds. Add tomatoes and their juices, breaking up whole tomatoes with your hands. Cover, reduce heat to low, and simmer 15 to 20 minutes.
  • Add vinegar, basil and salt and pepper to taste. Into a 9-by-9-inch, 10-by-5-inch or 10-by-6-inch baking pan, spoon a small amount of tomato sauce, then add a thin scattering of parmigiano, then a single layer of eggplant. Repeat until all ingredients are used, ending with a little sauce and a sprinkling of parmigiano. In a small bowl, combine bread crumbs and oregano, if using, with just enough olive oil to moisten. Sprinkle on top. If desired, recipe can be made to this point and refrigerated. Bring to room temperature before baking.
  • Bake until eggplant mixture is bubbly and center is hot, 30 to 45 minutes depending on size of pan and thickness of layers. Remove from heat and allow to rest for 5 minutes before serving. Recipe can also be reheated.

Nutrition Facts : @context http, Calories 268, UnsaturatedFat 8 grams, Carbohydrate 36 grams, Fat 12 grams, Fiber 13 grams, Protein 10 grams, SaturatedFat 3 grams, Sodium 1283 milligrams, Sugar 18 grams

EGGPLANT (AUBERGINE) AND PORTABELLA SCHNITZEL



Eggplant (Aubergine) and Portabella Schnitzel image

Make and share this Eggplant (Aubergine) and Portabella Schnitzel recipe from Food.com.

Provided by Sharon123

Categories     Vegetable

Time 45m

Yield 8 serving(s)

Number Of Ingredients 13

1 cup low-fat milk
1 large egg
2 cups dried Italian seasoned breadcrumbs
8 large portabella mushrooms, stemmed
2 medium eggplants, sliced into 1/2-inch rounds
cooking spray, for coating vegetables (or olive oil)
3 tablespoons butter
3 tablespoons extra virgin olive oil
3 teaspoons capers
3 tablespoons lemon juice
3 tablespoons parsley, chopped
lemon slice (to garnish)
parsley sprig (to garnish)

Steps:

  • Preheat the oven to 350°F Coat baking sheet with cooking spray.
  • To Make the Schnitzel:.
  • Whisk the milk and egg together in a large bowl. Spread the breadcrumbs on a large plate. Dip the mushroom and eggplant slices into the milk mixture, then coat the slices with breadcrumbs. Shake off the excess crumbs, and place on the prepared baking sheet. Spray the vegetables with cooking spray(or you may brush with some olive oil), and bake 10 minutes. Flip vegetables, and spray again with the cooking spray(or more olive oil). Bake 10-15 minutes more, or until the vegetables are tender and breadcrumbs are dark golden brown. Set aside.
  • To make Lemon Caper Sauce:.
  • Melt the butter in a saucepan over medium high heat. Cook 2-3 minutes, or until the butter begins to brown. Stir in oil and capers, and cook 1 minute more. Remove from the heat, and add lemon juice and parsley.
  • To serve, stack 1 mushroom and several eggplant rounds on each plate; drizzle with the lemon caper sauce,and garnish with lemon slices and parsley sprigs. Serve immediately. Enjoy!

EGGPLANT (AUBERGINE) MILANESE (SNITCHEL)



Eggplant (Aubergine) Milanese (Snitchel) image

Make and share this Eggplant (Aubergine) Milanese (Snitchel) recipe from Food.com.

Provided by rick2978

Categories     Vegetable

Time 50m

Yield 4 serving(s)

Number Of Ingredients 11

5 medium eggplants
water
vinegar
2 eggs
1 -2 garlic clove, finely chopped
1 teaspoon parsley (finely chopped)
salt (to taste)
1 pinch pepper (optional)
1 cup milk
breadcrumbs
oil (vegetable or olive, it's your choice)

Steps:

  • Wash eggplants and cut along in strips of 1cm (10mm), boil them in a mixture of half water and vinegar for about 2 to 3 minutes (you might have to do it in batches, depends on the size of the pot), remove and place them on a tea towel or paper towel, let drain and cool.
  • In the mean time, beat the eggs adding the garlic, parsley, salt, pepper and milk.
  • In a tray spread the bread crumbs.
  • Dip the cooled eggplants in the egg mixture and then pass over the bread crumbs, repeat the process until you finish the lot of the eggplants.
  • In a frying pan add oil and heat (medium heat) and fry the crumbed eggplants, remove as soon they get a golden colour, place them on paper towel to drain.
  • Can be served with salad and mushed potatoes.
  • •Another option: Once fried, put some mozzarella cheese on top and place in medium heat oven until cheese melts.
  • Always serve hot.

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