Friday, December 30, 2011

No Fry Eggplant Layers


I have been fussing with eggplant recipes forever.  I have made progress in cutting down on the greasy aspect but I still haven't found the complete answer.  In my search, I made this No Fry Eggplant Layers  I used the broiler instead of the skillet.  The recipe comes from the Bais Yaakov Cookbook, a brand new book, on the market, I believe.  It is a kosher cookbook, which for me, I can make anything, in the book, avoiding gluten, of course.  

No Fry Eggplant Layers (adapted)

Ingredients:


Sauce:
1 28 ounce can diced tomatoes
2 cups marinara sauce
1/2 cup red wine
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon garlic powder
1 tablespoon sugar


Eggplant:
2 eggplants, peeled and sliced in one quarter inch pieces
2 egg beaters
1 1/2 cups ground taco chips
1/2 cup Parmesan
1 teaspoon Italian seasoning
vegetable cooking spray
3 cups shredded Mexican cheese (4 cheeses mixed from Costco)


Method:


Spray 2 cookie sheets with cooking oil.  Set aside.


Sauce - Mix marinara and diced tomatoes.  Add wine and spices.   In a large saucepan, bring to a boil.  Reduce heat and simmer uncovered for 20 minutes.  


Eggplant - Combine 1/4 cup of water with egg beaters or eggs in a shallow bowl. In another bowl, combine crumbs, Parmesan cheese and Italian seasoning.  Stir well.  Set aside.


Place eggplant in a large bowl and add water to cover.  Let stand for 30 minutes. Drain well.  Blot dry with paper towels.


Preheat broiler.


Dip eggplant slices into egg mixture, then into crumbs.  Place on cookie sheet.  Broil for 5 minutes on each side.  Set aside.


Put it together:
Preheat oven to 350 degrees.  Spread some tomato sauce on the bottom of 13 x 9 baking pan.  The book says to spray the pan first but I didn't.  I had no problems with burning.


Place half of eggplant over sauce.  Top with half of mozzarella cheese.  Repeat layers with remaining sauce, eggplant and cheese.


Bake for 30 minutes or until bubbly.  Let stand for 5 minutes before serving.

This makes 12 servings.



Delicious!

Linked to Simply Sweet Home Friday’s             Five Dollar Dinners      Eggplant Hop
Food on Fridays
Foodie Friday
Fun with Food Friday
Grocery Cart Challenge Recipe SwapWeekend Gourmet Blog Carnival

5 comments:

  1. Eggplant is one of my favorite veggies of all time. My hubby won't eat it, but that means there's more for me, right? Lol! This looks delicious!

    ReplyDelete
  2. I Love Eggplant. Thats how I do mine too..but I usually bake them..will try broiling. I have even sometimes just brush the with oil and skip the breading, then broil them and then make them with tomato sauce and mozzarella but I DO love them breaded..depends on the mood I guess.

    ReplyDelete
  3. Faith, does your husband like Chinese food? I sometimes cube them and stir fry with garlic and a little oil and when they are soft I add Chinese sauces either oyster sauce or hoisen sauce (and red pepper flakes) other things can be added too..like ginger green onions whatever..if he doesn't like the skin which can be tough if it isn't fresh, you can peel it..makes it softer..and toss it with pasta..

    ReplyDelete
  4. Love those healthy broiled eggplants!
    Happy New Year!

    ReplyDelete
  5. This is our favorite veg. You can cook it anyway you want and it still taste good. My mum like to steam it and then peel of the skin. Shred them and mixed it in garlic oil and sprinkle with chopped spring onions. Taste very good too. Happy New Year to you and your Family.

    ReplyDelete

Your comments are a part of making my day bright and shiny. I value your advice, criticism and viewpoints.