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Maybe there are some great recipies out there that you have personally "WOWED" your friends or relatives with. Would you be willing to share your secret ?
In lieu of a recipe.....to make eggplant parm without it being soft/mushy:
dip slices in egg, coat in wheat germ & parmesan....then bake on oiled pan at 400 or so, turning every 10 min until browned on each side. Let cool... then prepare rest of dish with sauce & cheeses.
Quote:
Originally Posted by Pawporri
Maybe there are some great recipies out there that you have personally "WOWED" your friends or relatives with. Would you be willing to share your secret ?
In lieu of a recipe.....to make eggplant parm without it being soft/mushy:
dip slices in egg, coat in wheat germ & parmesan....then bake on oiled pan at 400 or so, turning every 10 min until browned on each side. Let cool... then prepare rest of dish with sauce & cheeses.
I've posted this before, I think, but my recipe is made without frying the eggplant. it's easy and lower cal. You can't taste the mayo, it just provides a bit of fat to brown the eggplant.
1 eggplant, sliced in 3/4" slices
regular mayonnaise
Mix together equal parts:gratedparmesan and italian bread crumbs
1 jar spaghetti sauce
mozarrella or provalone
Spread both sides of eggplant slices thinly with mayonnaise. Coat with half crumbs and half parmesan mixture.
Place on baking sheet and bake at 375 for about 20 minutes, until tender and golden brown.
Turn off oven. Pour sauce over and sprinkle with mozzarella. Allow to sit in warn oven until hot and cheese is melted.
Mine is the only one I know of that does NOT involve breading or frying the eggplant.
It involves slicing the eggplant thinly, salting it, and letting it sit to "sweat" for about 30 minutes. Then rinse, pat dry, and oven roast it on a cookie sheet.
In a casserole, layer sliced fresh tomatoes, shredded parmesan, roasted eggplant slices, more shredded parmesan, fresh basil leaves and any other Italian herbs, plenty of minced garlic. Keep layering until out of tomatoes and eggplant, and top with mozzarella. Bake at 375 until cheese is melty and bubbly, then serve on a bed of angel hair. Serve with a simple salad of greens and balsamic vinaigrette, and garlic toast.
Fresh, delicious, full of eggplant flavor, and not as heavy/greasy.
Mine is the only one I know of that does NOT involve breading or frying the eggplant.
It involves slicing the eggplant thinly, salting it, and letting it sit to "sweat" for about 30 minutes. Then rinse, pat dry, and oven roast it on a cookie sheet.
In a casserole, layer sliced fresh tomatoes, shredded parmesan, roasted eggplant slices, more shredded parmesan, fresh basil leaves and any other Italian herbs, plenty of minced garlic. Keep layering until out of tomatoes and eggplant, and top with mozzarella. Bake at 375 until cheese is melty and bubbly, then serve on a bed of angel hair. Serve with a simple salad of greens and balsamic vinaigrette, and garlic toast.
Fresh, delicious, full of eggplant flavor, and not as heavy/greasy.
This sounds fabulous. I have done similar by substituting eggplant for zucchini in a zucchini casserole, and also eggplant for the noodles in lasagna. However, these are nothing like eggplant parmesan.
It's great! And it doesn't give me acid reflux like traditional eggplant parm with the breading/frying step does. I love fried foods, but they're no longer worth the pain. With this recipe, I have all the flavors, minus the oil.
I don't think I've ever heard of mayo & eggplant parm used in the same sentence!
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