Eggplant Supreme Recipes

EGGPLANT PARMESAN II

Eggplant Parmesan II image

This is a no fry variation of this popular dish, and is just as delicious!

Provided by Dolores Gentner-Ryan

Categories World Cuisine Recipes European Italian

Time 1h

Yield 10

Number Of Ingredients 7

Ingredients

3 eggplant, peeled and thinly sliced
2 eggs, beaten
4 cups Italian seasoned bread crumbs
6 cups spaghetti sauce, divided
1 (16 ounce) package mozzarella cheese, shredded and divided
½ cup grated Parmesan cheese, divided
½ teaspoon dried basil

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Dip eggplant slices in egg, then in bread crumbs. Place in a single layer on a baking sheet. Bake in preheated oven for 5 minutes on each side.
In a 9x13 inch baking dish spread spaghetti sauce to cover the bottom. Place a layer of eggplant slices in the sauce. Sprinkle with mozzarella and Parmesan cheeses. Repeat with remaining ingredients, ending with the cheeses. Sprinkle basil on top.
Bake in preheated oven for 35 minutes, or until golden brown.

Nutrition Facts : Calories 487.4 calories, Carbohydrate 62.1 g, Cholesterol 72.8 mg, Fat 16 g, Fiber 8.8 g, Protein 24.2 g, SaturatedFat 6.7 g, Sodium 1663.1 mg, Sugar 19.9 g

BO'S EGGPLANT SUPREME

Bo's Eggplant Supreme image

Yield serves 4-6

Number Of Ingredients 6

Ingredients

1 large eggplant
1 teaspoon The Lady's House Seasoning
5 tablespoons butter
One 10-ounce can minced clams, drained, juice reserved
1 cup cracker crumbs
1/2 cup half-and-half

Steps:

Peel the eggplant and cut it into thin rounds. Bring a pot of water to boil. Add the House Seasoning, then the eggplant, and cook for 10 to 15 minutes, or until tender. Drain the eggplant well and mash it with 2 tablespoons of the butter. In a greased casserole, layer the mashed eggplant, the clams, and the cracker crumbs. Dot with the remaining 3 tablespoons of butter. Blend the half-and-half with the reserved clam juice. Taste, and add salt, if needed. Pour this mixture over the casserole and bake at 350 degrees for 30 minutes.

EGGPLANT (AUBERGINE) SUPREME

Eggplant (Aubergine) Supreme image

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

Provided by Manami

Categories Vegetable

Time 1h20m

Yield 4-6 serving(s)

Number Of Ingredients 11

Ingredients

2 large eggplants
salt
freshly ground coarse black pepper
garlic powder
onion powder
5 tablespoons butter or 5 tablespoons margarine
1 (10 ounce) can minced clams, drained, juice reserved
1 cup italian seasoned cracker crumb
1/2 cup half-and-half
2 drops Tabasco sauce
2 -3 tablespoons parmesan cheese

Steps:

Preheat oven to 425ºF.
Pierce the eggplant with a fork all around.
Roast the eggplants for about 40 minutes, until soft and mushy.
Remove from oven and when cool enough to peel, do so and thenchop up the eggplant in a bowl.
Add sesoning and mash with 3 tablespoons of the butter.
In a prepared casserole dish, layer the mashed eggplant, clams, and the cracker crumbs.
Dot with remaining 2 tablespoons butter.
Blend the half & half with the reserved clam juice with hot sauce if using.
Taste and add seasonings, if needed.
Pour mixture over the casserole, but be sure to use only enough liquid to fully saturate the dish, otherwise, the dish will become too soggy and soupy.
Cover with Parmesan cheese.
Bake at 350ºF for 30 minutes.

Nutrition Facts : Calories 458.1, Fat 21, SaturatedFat 12, Cholesterol 99, Sodium 247, Carbohydrate 43.9, Fiber 10.1, Sugar 6.6, Protein 25.6

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