Recipes Included On This Page Eggplant Appetizer Rolls Eggplant Parmesan Casserole Eggplant, Potato and Pepper Casserole Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Eggplant Appetizer Rolls Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Volume 8-08 Aug 2005 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 large eggplant -- cut into 1/4-inch lengthwise slices 2 cups olive oil 1/4 cup dry bread crumbs 3 garlic cloves -- minced 1/2 cup chopped fresh parsley 1 3/4 cups grated mozzarella 1/2 cup grated Parmesan cheese 1 large egg -- beaten 1 cup Marinara sauce Layer eggplant slices in a colander, sprinkling layer with 1 tablespoon salt. Set aside to drain for at least 1 1/2 hours. Gently squeeze out the excess liquid. Pat dry with paper towels. In a large frying pan, heat the oil over moderately high heat to 375F. or until a small bread cube browns in about a minute. Add the eggplant slices in small batches and fry, turning once, until golden and cooked through, about 2 minutes per side. Remove and drain on paper towels. Heat the oven to 375F. In a medium bowl, combine the bread crumbs, garlic, parsley, mozzarella and 6 tablespoons of the Parmesan. Stir in the egg and season with salt and pepper. Spoon 1/4 cup of the sauce into an 8 x 12-inch stainless steel or glass baking dish. Spread about 1 tablespoon of the mozzarella mixture on one end of each slice of eggplant, roll up and place seam side down in the pan. Bake the eggplant until the sauce bubbles and the cheese is melted, about 20 minutes. Serve hot or at room temperature with the remaining sauce and Parmesan. Contributed to the FareShare Gazette by Jennie; 25 August 2005 www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 745 Calories; 76g Fat (90.3% calories from fat); 6g Protein; 12g Carbohydrate; 3g Dietary Fiber; 41mg Cholesterol; 352mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 15 Fat. * Exported from MasterCook * Eggplant Parmesan Casserole Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Volume 8-08 Aug 2005 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 eggs 1 cup grated Parmesan cheese 3 tablespoons milk 3 teaspoons garlic powder 1 large eggplant -- or 2 small 8 ounces shredded mozzarella cheese 8 ounces tomato sauce -- (1 can) 2 cups bread crumbs 1 cup cooking oil Salt and pepper Mix eggs, milk and garlic. Add salt and pepper to taste. Add 1/2 cup Parmesan cheese to egg batter and mix. Put 1/2 cup oil in each frying pan on medium heat. Cut eggplant into slices and dip into egg batter mix. Put dipped eggplant slices into frying pans and cook until golden. Prepare casserole dish with layers of tomato sauce and eggplant. Sprinkle with bread crumbs, mozzarella cheese and Parmesan cheese. When casserole is filled, top with remaining tomato sauce and mozzarella cheese. Put into microwave oven 3-5 minutes. Serves 6-8. http://www.cooks.com/rec Contributed to the FareShare Gazette by Gary; 26 August 2005 www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 722 Calories; 55g Fat (67.3% calories from fat); 23g Protein; 36g Carbohydrate; 3g Dietary Fiber; 151mg Cholesterol; 985mg Sodium. Exchanges: 2 Grain(Starch); 2 1/2 Lean Meat; 1 1/2 Vegetable; 0 Non-Fat Milk; 9 1/2 Fat. * Exported from MasterCook * Eggplant, Potato and Pepper Casserole Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Volume 8-08 Aug 2005 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 eggplants -- thinly sliced [1 1/4 pounds each] 1 1/2 tablespoons olive oil 1 large onion -- chopped 5 large garlic cloves -- chopped 1 28 ounce can Italian style tomatoes 2 large fresh thyme Olive oil for frying 3 pounds russet potato -- peeled and thinly sliced 3 green bell peppers -- cored, thinly sliced 5 tablespoons minced fresh thyme Place eggplant slices on 2 baking sheets. Lightly salt eggplant on both sides. Let stand 1 hour. Using paper towels, pat eggplant dry, wiping off salt. Heat 1 1/2 tablespoons oil in large skillet over medium heat. Add onion and garlic, sauté until golden, about 10 minutes. Add tomatoes with their juices and thyme sprigs; bring to boil. Reduce heat and simmer until mixture is reduced to 2 1/2 cups, breaking up tomatoes with back of spoon, about 20 minutes. Season sauce with salt and pepper. Discard thyme sprigs. Preheat oven to 350°F. Add oil to 2 large skillets to depth of 1/4 inch. Heat over medium-high heat. Working in batches, add eggplant to skillets and cook until golden, adding more oil to skillets as necessary, about 5 minutes per side. Transfer to paper towels and drain. Working in batches, add potatoes to skillets, cook until golden, about 3 minutes per side. Transfer potatoes to paper towels. Add green peppers to same skillet; sauté until almost tender, about 5 minutes. Transfer to paper towels. Layer half of eggplant in 15x10x2-inch glass baking dish. Sprinkle with 1 tablespoon thyme. Spoon 1/2 cup sauce over. Top with half of potatoes. Season with salt and pepper. Top with 1 tablespoon thyme. Spoon 1/2 cup sauce over. Place all pepper slices over. Season with salt and pepper. Top with 1 tablespoon thyme. Spoon 1/2 cup sauce over. Top with remaining eggplant. Top with 1 tablespoon thyme. Spoon 1/2 cup sauce over. Top with remaining potatoes. Season with salt and pepper. Top with 1 tablespoon thyme and 1/2 cup sauce. Bake uncovered until vegetables are tender, about 40 minutes. Let stand 15 minutes before serving. Bon Appétit May 1995 Epicurious Food (c) 2003 CondéNet Inc. All rights reserved. Contributed to the FareShare Gazette by Jennie; 26 August 2005 www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 208 Calories; 3g Fat (12.4% calories from fat); 5g Protein; 43g Carbohydrate; 7g Dietary Fiber; 0mg Cholesterol; 15mg Sodium. Exchanges: 2 Grain(Starch); 2 Vegetable; 1/2 Fat.

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