FRIED EGGPLANT
Provided by Food Network Kitchen
Time 1h
Yield 4 servings
Number Of Ingredients 0
Steps:
- Peel 2 small eggplants and cut into 1/4-inch-thick rounds. Put 1 cup flour in a shallow bowl, beat 4 eggs in another bowl and put 1 cup breadcrumbs in another. Coat the eggplant in flour, then egg (let any excess drip off), then breadcrumbs. Heat 1/4 inch of vegetable oil in a large skillet over medium-high heat. Fry the eggplant in batches until golden brown, 2 to 3 minutes per side (add more oil if necessary). Drain on a rack and sprinkle with salt.
FRIED ZUCCHINI AND EGGPLANT SLICES
The Fried Zucchini and Eggplant Slices recipe out of our category fruit-vegetable! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out!
Provided by EAT SMARTER
Categories Side Dish
Time 50m
Yield 4
Number Of Ingredients 6
Steps:
- Rinse eggplant, cut into slices and sprinkle each slice with plenty of salt. Let rest 15 minutes, then rinse under cold water and pat dry with paper towel. Heat 5-6 tablespoons of olive oil in a pan over medium heat and fry eggplant for 2-3 minutes on both sides until golden brown. If needed, add more oil to the pan. Watch eggplant carefully while frying to ensure equal cooking on both sides. Remove eggplant from pan and place on absorbent paper towel. Season with salt and pepper.
- Rinse zucchini, cut lengthwise into slices and cut in half crosswise. In a second pan heat 3-4 tablespoons oil and fry zucchini over low heat on both sides until golden brown, turning frequently so they do not become too dark on one side. Season with salt and pepper.
- To serve, arrange zucchini and eggplant on a plate and season with pepper and thyme. Serve warm or cold as desired.
ALBANIAN FRIED EGGPLANT AND ZUCCHINI
A lovely appetizer for any occasion.
Provided by International Cuisine
Categories Appetiizer
Time 20m
Number Of Ingredients 10
Steps:
- Generously salt the eggplant and zucchini, let sit for about 1 hour and let drain in a colander.
- Meanwhile, mix together the yogurt, finely chopped cucumber, garlic and salt to taste, Refrigerate until ready to serve.
- Rinse off the salt and squeeze the eggplant of any excess liquid
- Pat dry
- In a bowl mix together about ½ cup of flour and 6-8 tablespoons of water, you want a smooth consistency, add additional water as necessary.
- Heat olive oil in a frying pan with just enough oil to coat the bottom, to medium high.
- Pass the zucchini and eggplant through the flour mixture on both sides and place in the hot oil.
- Fry on both sides until golden brown.
- Remove with a slotted spoon and place on a paper towel to remove any excess oil.
- Serve warm with prepared cucumber sauce.
Nutrition Facts : Calories 130 kcal, Carbohydrate 25 g, Protein 5 g, Fat 2 g, SaturatedFat 1 g, Cholesterol 4 mg, Sodium 3515 mg, Fiber 5 g, Sugar 9 g, ServingSize 1 serving
PAN-FRIED EGGPLANT AND ZUCCHINI
Number Of Ingredients 7
Steps:
- Line 2 rimmed baking sheets with paper towels. Heat half of oil in a 12-inch skillet over medium-high heat. Working in batches, add vegetables to skillet, seasoning with salt and pepper just before placing in skillet. Add more oil as needed. Cook vegetables until browned on both sides, approximately 3 to 4 minutes per side. Place on prepared baking sheets to drain. Add capers to remaining oil; fry until capers open and have crisped up, approximately 1 minute. Drain on paper towels. To serve, arrange eggplant and zucchini on a platter. Sprinkle with capers. Garnish with julienned fresh basil, balsamic glaze, and sea salt, if desired.
PASTA WITH EGGPLANT AND ZUCCHINI
This timeless summer pasta dish was brought to The Times in 1991 by Pierre Franey in one of his 60-Minute Gourmet columns. Like so many of his dishes, it is at once elegant and easy, and no trouble to put together on a weeknight. Sauté the sliced eggplant and zucchini until golden while you make a quick sauce of canned crushed tomatoes, olive oil, garlic and herbs in another pot. Throw everything together, and simmer for about 15 minutes. Toss with cooked pasta and a shower of Parmesan. Dig in.
Provided by Pierre Franey
Categories dinner, easy, pastas, main course
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat 1 tablespoon of the olive oil in a saucepan and add the garlic. Cook and stir without browning. Add the tomatoes, parsley, oregano, pepper flakes, salt and pepper. Stir to blend, bring to a boil and simmer for 15 minutes.
- Meanwhile cut off the ends of the eggplant and peel. Cut it into 1-inch cubes.
- Cut the ends off the zucchini and slice into 1-inch thick slices.
- Heat the remaining olive oil in a large skillet. When the oil is very hot, add the eggplant, zucchini, salt and pepper. Cook, tossing, until nicely browned and tender. Add to the tomato sauce. Mix well and cook for 15 minutes.
- Drop the pasta into salted boiling water and cook to the desired degree of doneness. Drain and reserve 1/2 cup of the cooking liquid.
- Return the pasta to the pot, add the reserved cooking liquid, the vegetable and sauce mixture, basil and Parmesan cheese. Toss and serve hot.
Nutrition Facts : @context http, Calories 609, UnsaturatedFat 14 grams, Carbohydrate 91 grams, Fat 20 grams, Fiber 12 grams, Protein 22 grams, SaturatedFat 5 grams, Sodium 1150 milligrams, Sugar 17 grams
FRIED ZUCCHINI
If you like traditional fried zucchini, and you're like me, when you get done frying it you only have half of what you fried left. This is a simple and quick way to fry enough for everyone.
Provided by Jon
Categories Side Dish Vegetables Squash Zucchini Fried Zucchini Recipes
Time 40m
Yield 4
Number Of Ingredients 8
Steps:
- Place zucchini and onions in a medium bowl and mix together.
- In a small bowl mix flour, cornmeal, salt, pepper and garlic powder.
- Pour dry mixture over zucchini/onion mixture, cover bowl and shake well. Let mixture sit for about 30 minutes; a batter will form on the vegetables.
- In a medium skillet heat oil over medium heat. When oil is hot add breaded vegetables and fry, turning to brown evenly.
Nutrition Facts : Calories 194.6 calories, Carbohydrate 31.1 g, Fat 6.2 g, Fiber 2.9 g, Protein 4.4 g, SaturatedFat 0.8 g, Sodium 296.1 mg, Sugar 3.7 g
OVEN FRIED EGGPLANT OR AND ZUCCHINI PARMESAN
I'm posting this recipe for eggplant and or zucchini. No need to peel the zucchini. I've also done both in one recipe. You can also just oven bake the eggplant and dip into sauce for appetizers. My husband and I just love it! Especially when the eggplant and zucchini is home grown! No buttermilk no problem just place 1 teaspoon lemon juice or vinegar in a 1 cup glass then top with milk let sit while gathering the rest of the ingredients.
Provided by Rita1652
Categories One Dish Meal
Time 1h
Yield 1 casserole, 6-8 serving(s)
Number Of Ingredients 24
Steps:
- SAUCE: Coat bottom of a large pot with olive oil.
- Add onions, celery, and garlic and saute until tender about 5 minutes.
- Stir in canned tomatoes, paste, spices and wine. (optional)Taste of sauce is bitter you can add 1 teaspoon sugar.
- Bring to boil; reduce heat and simmer for 1 hour.
- Stir and stir and stir.
- EGGPLANT: In a gallon size zip-lock bag place flour, salt and pepper seal give a shake then add eggplant to coat.
- Mix eggs and buttermilk in bowl.
- Dip slices of dusted eggplant into egg mixture.
- In the same bag with the left over flour add seasoned breadcrumbs to it.
- Then dip eggplant into bag of seasoned breadcrumbs to coat them.
- Place breaded eggplant onto oil sprayed cookie sheets and bake in 400 degree oven for 10 minutes on each side.
- Cheese mixture: mix all together.
- Assemble casserole: Place some sauce on bottom of pan, follow with eggplant, then cheese, then sauce layering till all is used.
- Top with extra grated cheese.
- Bake in oven at 325 degrees for 30 minutes.
- Serve with crisp Italian Bread and green salad.
Nutrition Facts : Calories 513, Fat 22.8, SaturatedFat 12.3, Cholesterol 189.4, Sodium 833.9, Carbohydrate 49, Fiber 8.1, Sugar 6.9, Protein 28.8
ROASTED BABY EGGPLANT, TOMATO, AND ZUCCHINI
I made this up last night looking for something to do with a bag of beautiful baby eggplants I got. They were purple eggplants, but smallish. They were nice because they did not have a lot of seeds. I did not seed the tomatoes and they were just fine. This is ridiculously good. Way beyond the effort it takes to make it. Tastes nice warm or cool.
Provided by homecook626
Categories Fruits and Vegetables Vegetables Eggplant
Time 1h20m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 450 degrees F (230 degrees C). Line a rimmed baking sheet with aluminum foil.
- Put eggplant cubes in a colander set over a bowl. Sprinkle salt liberally over the eggplant cubes; let sit to drain for 30 minutes.
- Toss tomatoes, zucchini, onion, and garlic together in a bowl. Drizzle olive oil over the mixture and toss to coat; season with salt and pepper.
- Rinse eggplant to remove salt and pat dry with paper towel; add to the tomato mixture and stir. Add olive oil as necessary to assure the eggplant cubes are coated. Spread the vegetable mixture onto the prepared baking sheet.
- Roast in preheated oven until the vegetables are tender, about 30 minutes.
Nutrition Facts : Calories 92.6 calories, Carbohydrate 14.6 g, Fat 3.9 g, Fiber 6.9 g, Protein 2.7 g, SaturatedFat 0.6 g, Sodium 28.8 mg, Sugar 6.3 g
EGGPLANT & ZUCCHINI ROLLATINI
Someone at the table is bound to praise your rollatini dish, then ask what the heck it is. Your simple answer: thin slices of eggplant that are lightly breaded and fried, covered with cheeses, rolled up, topped with tangy tomato sauce and baked. -Andrea Rivera, Westbury, New York
Provided by Taste of Home
Categories Dinner
Time 1h30m
Yield 8 servings.
Number Of Ingredients 20
Steps:
- Peel and slice eggplant lengthwise into sixteen 1/8-in.-thick slices. Place in a colander over a plate; sprinkle with salt and toss. Let stand for 30 minutes. Rinse and drain., In a large saucepan, saute onion and garlic in oil until tender. Add the remaining sauce ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 20-25 minutes to allow flavors to blend, stirring occasionally., Preheat oven to 350°. In a large bowl, combine mozzarella and cream cheese; mix well. In a large skillet, saute zucchini in 2 tablespoons oil until tender; remove and set aside., Place eggs and bread crumbs in separate shallow bowls. Dip eggplant in eggs, then bread crumbs. Fry eggplant in remaining oil in batches for 2-3 minutes on each side or until golden brown. Drain on paper towels., Spoon 1 cup sauce into an ungreased 13x9-in. baking dish. Layer eggplant slices with zucchini; top each with 3 tablespoons cheese mixture. Roll up and place seam side down in baking dish. Top with remaining sauce. Cover and bake until bubbly, 30-35 minutes. Sprinkle with Parmesan cheese.
Nutrition Facts : Calories 601 calories, Fat 41g fat (16g saturated fat), Cholesterol 116mg cholesterol, Sodium 1244mg sodium, Carbohydrate 36g carbohydrate (8g sugars, Fiber 7g fiber), Protein 26g protein.
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