Eggplant Aubergine New Iberia Recipes
PERFECT EGGPLANT (AUBERGINE) PARMESAN SECRETS
I don't like mushy eggplant so had to develop my own recipe. I've checked in Zaar and although there are some close to mine, there is just enough difference to make it worthwhile posting. When I'm having spaghetti, I always make enough sauce and freeze it so that I can have eggplant the following week or so. I don't peel eggplant but that's your choice.
Provided by CoolMonday
Categories Vegetable
Time 2h30m
Yield 6-8 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 668.3, Fat 31.9, SaturatedFat 12.2, Cholesterol 177.3, Sodium 1144.7, Carbohydrate 65.8, Fiber 10.6, Sugar 14.9, Protein 30.1
EGGPLANT (AUBERGINE) NEW IBERIA
This is a nice way to prepare eggplant, Louisiana-style, as a sort of salad substitute. I obtained the recipe a good while back in a promotional clipping from the McIlhenny Company (producers of Tabasco Pepper Sauce). You can also process this vegetable blend into a dip or spread if you wish. Enjoy.
Provided by Bone Man
Categories Vegetable
Time 4h30m
Yield 1 quart
Number Of Ingredients 11
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.
Nutrition Facts : Calories 666, Fat 56.5, SaturatedFat 6.9, Sodium 921.2, Carbohydrate 41.5, Fiber 20.5, Sugar 17.4, Protein 8.6
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