Eggplant Aubergine Recipes

OVEN FRIED EGGPLANT (AUBERGINE)

Oven Fried Eggplant (Aubergine) image

This recipe appeared in "Cooking Light" magazine. This is a non-traditional way to prepare eggplant, but it really cuts the calories.

Provided by James Craig

Categories Lunch/Snacks

Time 35m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

1/2 cup fat-free mayonnaise
1 tablespoon minced onion
1 lb unpeeled eggplant, sliced-about 12 (1/2 inch slices)
1/3 cup fine dry breadcrumb
1/3 cup grated parmesan cheese (or parmesan alternative, like asiago)
1/2 teaspoon dried Italian seasoning
vegetable oil cooking spray

Steps:

Combine first 2 ingredients, stir well.
Spread evenly over both sides of eggplant slices.
Combine breadcrumbs, cheese, and Italian seasoning in a shallow bowl; dredge eggplant in breadcrumbs mixture.
Place eggplant on a baking sheet coated with cooking spray.
Bake@ 425 degrees for 12 minutes.
Turn eggplant over; and bake an additional 12 minutes or until golden.

EGGPLANT (AUBERGINE) PARMESAN

Eggplant (Aubergine) Parmesan image

this is a recipe i never thought i would like. but i LOVE it! it is so easy to make. sometimes i serve it over pasta, sometimes not. it's up to you. i have added meat to my spaghetti sauce before, but that really isn't necessary either because the eggplant is a meat substitute.

Provided by bratty

Categories Vegetable

Time 40m

Yield 1-2 eggplant slices, 8 serving(s)

Number Of Ingredients 10

Ingredients

1 eggplant, washed and sliced into 8 1/2 inch slices, i use the nicer ones from the center and work my way out
2 cups mozzarella-parmesan cheese blend
1 egg
1/2 cup milk
1 1/2 cups breadcrumbs, seasoned with garlic powder
salt
pepper
1 cup olive oil
2 cups spaghetti sauce
cooked pasta

Steps:

preheat oven to 350 degrees.
mix egg and milk together in bowl, blend.
heat olive oil in med frying pan.
dip eggplant slices into egg/milk mixture.
dip eggplant into breadcrumbs.
place 4 slices at a time, into olive oil in frying pan.
fry eggplant on each side, until each side is golden brown (you want them crispy, not mushy).
remove eggplant from skillet, and place on paper towels to drain excess oil.
repeat dipping and frying proces with other 4 eggplant slices.
place 1/2 cup spaghetti sauce into 9x13 casserole dish.
place eggplant into bottom of cassserole.
pour spaghetti sauce over top of eggplant.
sprinkle mozzarella/parmesan cheese over top of spaghetti sauce.
bake in 350 degree oven for 30 minutes or until cheese is melted.
serve over pasta if desired.

Nutrition Facts : Calories 378.9, Fat 30.2, SaturatedFat 4.8, Cholesterol 26, Sodium 297.5, Carbohydrate 23, Fiber 3.7, Sugar 5.5, Protein 5.1

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