eggplant

[Guest guest]

At 03:58 PM 6/29/99 +0000, you wrote:

>Ashbury <ashbury

>

 

>NOTES : I am putting together a collection of vegetarian eggplant recipes.

Any suggestions welcomed.

>http://home.att.net/~ashburysaubergines/

>Ashbury

 

Here are a few Eggplant Parmesan recipes. I've only made the first one.

 

Kathleen

 

 

* Exported from MasterCook *

 

Eggplant Parmesan

 

Recipe By :The Best of Cooking Light: Classics, 1998, page 74

Serving Size : 8 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Vegetables

 

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 cup dry white wine

1 tablespoon dried basil

1 tablespoon dried oregano

32 ounces canned no-salt-added tomato sauce

28 ounces canned no-salt-added whole tomatoes

undrained and chopped

6 ounces canned tomato paste

2 garlic cloves -- minced

2 eggplant -- (1-pound)

cut crosswise into 1/4-inch slices

1/4 cup water

3 large egg whites -- lightly beaten

1 1/4 cups Italian-seasoned breadcrumbs

1/4 cup grated Parmesan cheese

Cooking spray

3 cups shredded part-skim mozzarella cheese -- divided (12

ounces)

 

1. Combine first 7 ingredients in a large saucepan; bring to a boil.

Reduce heat; simmer, uncovered, 20 minutes.

 

2. Place eggplant in a large bowl; cover with water, and let stand for 30

minutes. Drain well, and pat dry with paper towels. Combine 1/4 cup water

and egg whites in a shallow bowl. Combine breadcrumbs and Parmesan. Dip

eggplant in egg white mixture; dredge in breadcrumb mixture.

 

3. Preheat broiler. Place half of eggplant on a baking sheet coated with

cooking spray; broil 5 minutes on each side or until browned. Repeat

procedure with remaining eggplant. Set eggplant aside.

 

4. Preheat oven to 350 degrees.

 

5. Spread half of tomato mixture in bottom of a 13 x 9-inch baking dish

coated with cooking spray. Arrange half of eggplant over sauce, and top

with 1 1/2 cups mozzarella. Repeat layers with remaining sauce, eggplant,

and 1 1/2 cups mozzarella. Bake at 350 degrees for 30 minutes or until

bubbly. Let stand 5 minutes before serving. Yield: 8 servings.

 

CALORIES 298 (26% from for); FAT 8.5g (sat 5g, mono 2.2g, poly 0.4g);

PROTEIN 19.2g; CARB 38.8g; FIBER 2.6g; CHOL 27mg; IRON 2.8mg; SODIUM 818mg;

CALC 422mg

 

Converted by MC_Buster.

 

 

 

 

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Per serving: 319 Calories (kcal); 9g Total Fat; (25% calories from fat);

21g Protein; 39g Carbohydrate; 25mg Cholesterol; 1793mg Sodium

Food Exchanges: 1 Grain(Starch); 2 Lean Meat; 4 1/2 Vegetable; 0 Fruit; 1/2

Fat; 0 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 1506 5305 0 1504 0 0 0 0 0 4866 0 0 921

 

 

 

* Exported from MasterCook *

 

Eggplant Parmesan

 

Recipe By : Low Fat Mailing List #197, 1/96

Serving Size : 1 Preparation Time :0:00

Categories : Main Dishes, Vegetarian

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 1 lb. eggplant -- cut crosswise into

1/4-inch slices

1/4 c. dry white wine

1/2 T. basil

1/2 T. oregano

1 can unsalted tomato sauce -- (16. oz.)

1 can unsalted diced tomatoes -- (14/15 oz)

1/2 can tomato paste (3 oz.)

1 large clove garlic -- minced

2 T. water

1 egg white -- lightly beaten

1/2 c. wholegrain dry breadcrumbs*

1 tsp. Italian blend seasoning

2 T. fresh grated Parmesan

5 1/2 c. shredded reduced-fat/fat-free Mozzarella

cheese combo

 

Place sliced eggplant in 4 equal stacks on a dishtowel or paper

towels; set a large dinner plate on top of the eggplant and stack books or

another heavy object atop to help squeeze out moisture, about 30 minutes.

Meanwhile, combine next 7 ingredients in saucepan and bring to boil;

reduce heat and simmer, uncovered, about 20 minutes.

Spray a large cookie sheet with cooking spray. Combine breadcrumbs,

Italian seasoning, and Parmesan in a shallow dish big enough around for the

eggplant slices to fit into. In another similar dish, combine egg white

and water. Dip eggplant slices in egg white mixture and then dredge in

crumb mixture. Broil half of the eggplant on prepared cookie sheet 5

minutes on each side or until browned. Pour half (see note) of the tomato

mixture into a greased 8 " or 9 " glass or ceramic dish or stainless pan.

Arrange broiled

eggplant atop sauce. Broil remaining eggplant.

While the eggplant is broiling, sprinkle half the Mozzarella over

eggplant in the pan. Top with remaining sauce. Arrange second batch of

eggplant over that, and top with remaining cheese. Bake at 350 degrees

about 30 minutes or until bubbly. Let stand 5 minutes before serving.

 

NOTE: This recipe is very saucy. You might considering reducing the

tomato sauce to just 8 ounces, or preparing as directed and taking out 1/2

to 3/4 before using in the recipe and saving it for some other purpose.

 

* I make my own wholegrain breadcrumbs by saving end crusts from my

wholegrain breads or any pieces that get too stale to eat. I put them on a

cookie sheet and dry them in a very slow oven. When completely dry, I

throw them in a bag and store until I have many slices to work with. Then

I break the slices in chunks and throw them in my blender until in fine

crumbs. Then I store airtight.

 

Low Fat Mailing List #197, 1/96

 

 

 

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* Exported from MasterCook *

 

Eggplant Parmesan

 

Recipe By : Vegetarian Times, January 1999, page 42

Serving Size : 4 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 tablespoons red wine

1 medium onion -- chopped

3 large clov garlic -- minced

1 large bell pepper -- chopped

Freshly ground pepper -- to taste

56 ounces Canned, peeled, whole tomatoes,

drained and juice reserved

1/2 teaspoon salt or to taste

plus extra for salting eggplant

1 large eggplant -- (about 2 lbs.)

1 tablespoon minced fresh basil

1 teaspoon minced fresh thyme

1 tablespoon minced fresh parsley

1/4 cup water or vegetable stock -- up to 1/3

1/2 cup dry whole-grain bread crumbs -- up to 1

3/4 cup part-skim mozzarella cheese -- coarsely grated

1/4 cup freshly grated Parmesan -- up to 1/2

 

4 T0 6 SERVINGS LACTO

 

This version has one-fourth the calories and one-ninth the fat as the

traditional.

 

In large pot, heat wine over medium heat. Add onion, garlic and bell

pepper and cook, stirring often, until vegetables are tender, about 7

minutes. Season with black pepper. Add tomatoes, cover and cook over low

hear until they juice, 5 to 10 minutes. Uncover pot, stir in 1/2 teaspoon

salt and simmer gently, partially covered, until sauce thickens, about 1 hour.

 

Meanwhile, peel eggplant, then cut crosswise into 1/4-inch slices. Layer

in a colander, lightly sprinkling salt between layers. Cover with a plate

and set a 2- to 3-pound weight, such as a pot of water, on top. Let sit 30

minutes or longer, then rinse and pat dry.

 

Preheat oven to 350 F. Dip eggplant slices in water or stock, then in

bread crumbs until well coated. Spray a large baking sheet with cooking

spray and arrange breaded slices on it. Bake about 25 minutes, turn and

bake until eggplant is tender and crumbs are crisp, about 10 minutes more.

 

Add fresh herbs to tomato sauce and simmer a few minutes longer. Add a

little salt and reserved tomato juice if necessary. Remove from heat.

 

Spray bottom and sides of an 8-inch square baking dish with nonfat cooking

spray. Spread a thin layer of sauce on bottom and arrange half the

eggplant slices on top. Sprinkle about 1/3 the mozzarella over eggplant,

spread on a thick layer of sauce and sprinkle on half the Parmesan. Repeat

layers, beginning with eggplant and ending with Parmesan.

 

Bake, covered, until heated through, about 30 minutes. Uncover, then

sprinkle on remaining mozzarella and bake until cheese is melted and

bubbly, about another 10 minutes.

 

Remove from oven, let stand 5 minutes and serve hot.

 

Per serving: 225 cal., 13g prot.; 7g fat; (3g sat. Fat); 28g carb; 17mg

chol; 608mg sod.; 5g fiber.

 

Converted by MC_Buster.

 

 

 

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schuller

[Guest guest]

What's your favorite eggplant recipe, other than parmesan?

Thanks. I really need help on this one.

Lynn

[Guest guest]

Now I don't have any currently, but I saw this post and was inspired. I went on

vegweb and found two eggplants recipes that I want to try sometime this week.

One for Eggplant casserole and the other for Cajun eggplant & black-eyed pea

stew.

 

I'll let you know how it goes and I'll post them depending on the turn out.

 

, " lsparling3 " <lynnsparling wrote:

>

> What's your favorite eggplant recipe, other than parmesan?

> Thanks. I really need help on this one.

> Lynn

>

[Guest guest]

I could use good recipes for Baba Ganoush or for Eggplant Salad (roasted

eggplant, parsley, tomatoes, oncions/scallions). They are both wonderful

Middle Eastern dishes, but I have not been able to duplicate the taste I

like in restaurants.

 

 

 

Because of this discussion, I went into my recipe files and crossed out the

recipe I last tried for baba ganoush (one that had tahini in it). It tasted

strange to me. I have a bunch of recipes for it. I will try a different

one next time, and if it WORKS, I will post it. I am used to have the best

Lebanese dishes from when I lived in the Detroit area. Nothing I have found

in restaurants down here in Florida has met my stiff standards after having

the good stuff up in Michigan.

 

 

 

Another eggplant dish I like is Greek Moussaka. I DON'T like the so-called

vegetarian moussaka, with the creamy sauce. I have tried to reproduce the

recipe I remember from when I used to eat meat, that had a tomato sauce, but

I don't have the spices just right. If anyone is interested, I could send

in what I tried and maybe someone could help me improve on the recipe.

 

 

 

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