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Eggplant Recipes

eggplant recipes

Baked Individual Eggplant Parmesan

2 – 3 Medium Eggplants
6 Tablespoons Coarse Salt
2 Tablespoons Olive Oil
1 1/2 Cups Grated Mozzarella Cheese
1 1/2 Cups Grated Parmesan Cheese

For The Sauce:
2 (15 Ounce) Cans Imported Chopped Italian Tomatoes
1/2 Cup Finely Chopped Onion
2 Cloves Garlic, Peeled And Minced
2 Tablespoons Olive Oil
Salt & Pepper
Red Pepper Flakes (Optional)
3 Tablespoons Finely Chopped Fresh Basil

Cut the eggplants lengthwise into 3/4 to 1 inch thick slices. Place a few slices in a colander and sprinkle with a little of the salt. Continue to slice the eggplants and place them in the colander with salt. Place a plate that just covers the eggplant on top, and then weight it down with a heavy can or canister. Let the eggplant drain in the sink for about 45 minutes. Pat the eggplant dry. While the eggplant is being purged of any bitterness, begin the sauce by heating the olive oil in a heavy saucepan. Add the onion and cook until soft. Add the garlic and cook an additional minute or two. Next add the tomatoes, salt pepper, and red pepper flakes. Cook over low heat until the sauce has thickened, about 30 minutes. Add the chopped basil and mix well. Turn on the broiler in the oven and place the eggplant slices flat on a lightly greased baking sheet. Lightly brush the top of the eggplants with olive oil and then broil until lightly browned. Turn the eggplant, and brown the other side. Continue in this manner until all of the eggplant slices have been browned. Preheat oven to 350 degrees. F. In a large baking pan, first spoon in a little sauce to just barely cover the bottom of the pan. Place a layer of eggplant slices side by side without touching each other. Spoon a little sauce on each slice, and then sprinkle a little of each of the grated cheeses. Choose another slice of equal size for each of the prepared eggplant slices in the pan, and cover each one with this second slice. Spoon some sauce on each of these slices, and then sprinkle with the remaining cheese. Bake the eggplant until bubbly and lightly browned, about 35 to 40 minutes.

eggplant recipes

Yummy Baked Eggplant

3-4 medium tomatoes, sliced
1 large eggplant
1-cup mushrooms
1-cup firm tofu
1/2 tsp salt
1/2 tsp pepper
2 tsp. parsley

Firstly, you slice all the veggies; eggplant, tomatoes, and mushrooms. Basically, you just layer all of the main ingredients. Very lightly grease a cake pan and lay half of the sliced eggplant along the bottom. Before adding, mix the seasonings into the tofu and spread it over top of the eggplant, and then add the mushrooms. Next put one more layer of eggplant and top with the tomatoes. Add a little salt and pepper to taste over the top. Let stand for 15 minutes. Cover with aluminum foil and bake at 350 degrees for 30 minutes, or until baked as preferred

eggplant recipes

Spicy Eggplant

2 medium-size eggplants (abut 2 lbs), peeled and cut into 3/4" pieces
1 tbsp oil
5 garlic cloves, minced
2 tsp minced fresh ginger
1/2 cup chicken bouillon, or vegetable broth
2 tbsp. soy sauce
2 tbsp. rice vinegar
1 tsp. dark sesame oil
1 tbsp. sugar
1 tsp. hot chili-garlic sauce
4 scallion, chopped
1 or 2 tomatoes, coarsely chopped

Heat oil in a large non-stick pan or wok. Stir-fry eggplant until slightly darkened, from 2 to 3 minutes. Reduce heat, and add garlic, ginger and stir-fry for 1 minute.
Add bouillon, soy sauce, vinegar, sesame oil, sugar and chili-garlic sauce and bring to boil. Cook, uncovered and stirring often, until eggplants are tender and sauce has thickened, about 5 minutes. Stir in onions and tomatoes, and season with salt to taste.
Cook 5 more minutes. Sprinkle with sesame seeds if you wish

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