Eggplant Aubergine New Iberia Recipes

PERFECT EGGPLANT (AUBERGINE) PARMESAN SECRETS

Steps:

• Wash eggplant, dry, trim ends.
• Slice to 1/4 inch rounds.
• Sprinkle salt on both sides.
• Spread out in strainer over sink, or in bowl for 1 hour to drain moisture.
• Rinse well and pat dry with paper towels.
• Put flour in flat dish, eggs in bowl, breadcrumbs in separate flat dish.
• Coat both sides of slices in flour.
• Dip in egg.
• Coat in breadcrumbs.
• Stack in separate dish.
• Heat oil in pan.
• Brown slices in oil a few at a time, may have to change oil if it gets too brown.
• Drain on papertowels (I just do this in layers).
• In a 9x13 baking dish, spread a couple of tablespoons of sauce on the bottom.
• Place a layer of eggplant (can be overlapped), spread sauce, sprinkle with mozzarella and parmesan.
• Repeat layers till done. Takes me three layers, so divide all items in three.
• Bake at 350 for 30-35 minutes until cheese melts.

EGGPLANT (AUBERGINE) NEW IBERIA

Steps:

• Trim and discard the ends of the eggplant and cut it in half, lengthwise. Place each half cut-side down on a baking sheet which has been greased with the canola oil.
• Bake for 35 minutes in a pre-heated 375-degree F. oven, then remove from the oven. Cool, peel, and dice the eggplant.
• In a large salad-mixing bowl, blend the eggplant, tomatoes, garlic, green onions and parsley. Set aside.
• In a small bowl, blend the vinegar, olive oil, cumin, and Tabasco. Pour this over the vegetable blend and stir in in carefully.
• Cover with cling wrap and allow the dish to marinate for at least 4 hours. If you do this in the refrigerator, allow the dish to return to room temperature prior to serving.