FRENCH CREPES
A good breakfast for weekends and even desserts. Serve rolled up and filled with jam or fruit and whipped cream.
Provided by CYBERCHEF
Categories Breakfast and Brunch Crepes Sweet
Time 35m
Yield 12
Number Of Ingredients 6
Steps:
- Sift together flour, sugar and salt; set aside. In a large bowl, beat eggs and milk together with an electric mixer. Beat in flour mixture until smooth; stir in melted butter.
- Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 2 tablespoons for each crepe. Tip and rotate pan to spread batter as thinly as possible. Brown on both sides and serve hot.
Nutrition Facts : Calories 94.4 calories, Carbohydrate 10.3 g, Cholesterol 54.8 mg, Fat 4.1 g, Fiber 0.3 g, Protein 4 g, SaturatedFat 2.1 g, Sodium 96.5 mg, Sugar 2.4 g
EGGPLANT CREPES RECIPE - (4/5)
Provided by s_curtis444
Number Of Ingredients 6
Steps:
- Preheat oven to 425. Arrange eggplant slices on nonstick baking sheets in single layer. Spray both sides of eggplant slices w/ cooking spray. Bake eggplant 10 mins.; turn and bake 5-10 mins. or till tender. Cool. Reduce oven temp. to 350. Combine spinach, ricotta and parm. cheese; mix well. Spray 13 x 9 baking pan w/ cooking spray. Spread spinach mixture evenly on eggplant slices; roll up slices. Place rolls, seam-side down, in prepared pan. Cover dish w/ foil; bake 25 mins. Remove foil; sprinkle rolls w/ Gruyere cheese. Bake, uncovered, 5 mins. or till cheese is melted. Serve w/ tomato sauce.
STUFFED EGGPLANT
So delicious! Great as a main course but you can buy the mini eggplant and use them as a side dish or appetizer! A must try!
Provided by Elaina
Categories World Cuisine Recipes European Italian
Time 1h
Yield 4
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Scoop out the flesh of the eggplant, chop, and reserve. Season shells with salt and pepper, and coat with some olive oil; set aside.
- Heat 1/4 cup olive oil in a large, deep skillet over medium high heat. Saute sausage and garlic until sausage is evenly brown. Stir in the reserved chopped eggplant. Season with parsley, salt and pepper. Pour in wine, and cook 5 minutes. Mix in the bread crumbs and 1/4 cup Parmesan cheese. If mixture is dry, stir in more olive oil. Stuff mixture into eggplant shells, and sprinkle top with remaining Parmesan cheese.
- Bake in preheated oven for 30 to 40 minutes, or until eggplant is tender.
Nutrition Facts : Calories 976.5 calories, Carbohydrate 51.6 g, Cholesterol 97.9 mg, Fat 69.7 g, Fiber 7.7 g, Protein 31 g, SaturatedFat 19.6 g, Sodium 2082.4 mg, Sugar 7.1 g
GALATOIRE'S FRENCH FRIED EGGPLANT
Galatoire's Restaurant in New Orleans is more than just a place to eat. It's a place to see and be seen! I have never dined there without starting with a plate of fried eggplant. It's legendary! Serve with powdered sugar or garlic aioli.
Provided by Penny Stettinius
Categories Vegetable
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Peel eggplant and cut into sticks.
- Salt and drain on paper towels for 15-30 minutes.
- Rinse and pat dry.
- Make a batter of milk, egg, salt and pepper.
- Dip eggplant sticks in batter, roll in flour and deep fry until golden.
Nutrition Facts : Calories 80.5, Fat 3.2, SaturatedFat 1.5, Cholesterol 59.3, Sodium 42.7, Carbohydrate 10, Fiber 4.7, Sugar 3.3, Protein 4.5
EGGPLANT WITH MUSHROOM STUFFING
Quite easy for an intermediate chef like me! I added 1 tablespoon Italian seasoning to it (instead of parsley) and 3 cloves of minced garlic. I increased the breadcrumbs slightly because the eggplant was large. It was very tasty and my husband loved it!
Provided by IdCityLady
Categories Fruits and Vegetables Vegetables Eggplant
Time 1h20m
Yield 2
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8-inch square baking dish.
- Cut eggplant in half lengthwise and scoop out the flesh, leaving shells about 1/4 inch thick. Chop pulp and place into a colander. Sprinkle with salt and let eggplant pulp drip for 30 minutes. Blot moisture from eggplant pulp with a paper towel.
- Melt butter in a skillet over medium heat; cook and stir eggplant pulp and onion in the hot butter until vegetables are tender, about 10 minutes. Stir bread crumbs, mushrooms, Italian seasoning, and black pepper into the eggplant mixture until thoroughly combined. Spoon the mixture into eggplant shells.
- Bake in the preheated oven until eggplant shells are tender, about 15 minutes. Sprinkle with Swiss cheese, return to oven, and bake until cheese has melted, about 5 more minutes.
Nutrition Facts : Calories 419.2 calories, Carbohydrate 25.5 g, Cholesterol 85.8 mg, Fat 31.8 g, Fiber 8.1 g, Protein 11.9 g, SaturatedFat 19.6 g, Sodium 3825 mg, Sugar 7 g
ITALIAN EGGPLANT (AUBERGINE) CREPES
Delicious Italian/ Mediterranean-style eggplant rollups filled with a mixture of Ricotta cheese and spinach and topped with tomato sauce. The thinly sliced eggplant itself forms a crepe as opposed to the French batter crepes we are usually familiar with.
Provided by Steve P.
Categories Cheese
Time 2h
Yield 6 serving(s)
Number Of Ingredients 25
Steps:
- Cut eggplant lengthwise into thin slices.
- Sprinkle each side lightly with salt.
- Place in a colander weighted with a heavy plate and let stand one hour.
- Dip each slice on both sides in seasoned flour.
- Sauté lightly on both sides until golden.
- Add oil as needed.
- Keep warm.
- Mean while grate parmesan or romano cheese in food processor with steel blade.
- Combine with ricotta, eggs, garlic, salt and pepper.
- Add spinach and blend.
- Place several tablespoons of spinach mixture in center of crepe.
- Roll up and place seam sides down in a 13x9 inch baking pan.
- Top with tomato sauce.
- Sprinkle with grated cheese and bake in a preheated 375°F oven for 15 minutes or until hot and bubbling.
- To prepare tomato sauce for eggplant crepes: Place vegetables in a food processor with steel blade.
- Process until finely chopped.
- In large saucepan, sauté vegetables in olive oil with garlic, basil, oregano and thyme until tender.
- Add remaining ingredients and simmer 20 minutes.
- Transfer to food processor or blender and process until smooth.
- Pour over eggplant crepes before heating in oven.
- Makes 2+1/2 cups sauce.
- Notes: When I'm in a hurry I will use one of the good home style Italian sauces with peppers and vegetables on the grocery shelf like Aunt Millie's or Classico, instead of making this sauce.
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FRENCH STYLE STUFFED EGGPLANTS • HAPPY KITCHEN
From happykitchen.rocks
5/5 (2)Category Main CourseCuisine FrenchTotal Time 40 mins
- Cut eggplants in halves. Sprinkle with sea salt and let the bitter juice ooze for 40 minutes. Wipe the liquid away with a paper towel.
- Preheat the oven to 180 ºC or 350 ºF. Sprinkle eggplant halves with olive oil and black pepper. Roast for 25 minutes.
- Meanwhile, prepare the stuffing: in a skillet or pot heat 2 tablespoons olive oil. Finely chop garlic and onion. Fry over medium heat for 3 minutes. Finely chop tomatoes and mushrooms and add them to the skillet. Cook for 10 minutes, stirring occasionally. Add chopped basil and parsley.
- When eggplants are ready, make cuts along edges. Carefully remove the flesh with a spoon. Dice one half of it, keeping the other half for other dishes. Add diced eggplants to the filling and mix well.
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