CNEP Recipe Corner

Recipe for Week of November 11, 2002

Aunt Nancy's Eggplant Parmigiana (Makes 8 servings)

Ingredients:

  • 1 med. eggplant
  • Flour
  • 3 eggs, beaten with pinch of salt
  • Oil (Olive, peanut, salad, etc.)
  • 1 (32 oz.) jar spaghetti sauce (or your homemade sauce)
  • 2 c Parmesan cheese

Preparation Instructions:

  1. Preheat oven to 350°. Rinse eggplant and pat dry then cut into 1/4 inch slices and coat with flour. Put aside. Beat the 3 eggs with a pinch of salt. Pour oil into fry pan and heat. Dip floured eggplant in egg mixture and place a few at a time in hot oil. Fry until golden brown. Remove to plate. Continue until all eggplant slices are used.
  2. In a 9x9 baking dish put small amount of sauce to coat bottom then sprinkle with Parmesan cheese. Layer eggplant, sauce and cheese and continue in this fashion until all eggplant is used ending with sauce and Parmesan. Bake in a 350 oven for approximately 25 minutes.
     

Baked Eggplant (Makes 6 servings)

Ingredients:

  • 3 eggplant
  • 2 tbsp. all purpose flour
  • 10 oz. Mozzarella cheese
  • 1/4 c. butter
  • Salt
  • Oil

Preparation Instructions:

The amount of eggplant used depends on the size casserole dish used. Slice, sprinkle with salt, place in colander and drain the eggplant for 1 hour. Dry, dip in flour and fry the eggplant slices. Drain on paper towel. In a buttered casserole dish layer eggplant with cheese and butter, ending with the eggplant on top. Bake at 350 degrees 35 minutes until brown and bubbly.
 

Baked Stuffed Eggplant (Makes 4 servings)

Ingredients:

  • 1 lg. Eggplant
  • 1 c. chopped onions
  • 1 c. chopped mushrooms
  • 1 1/2 tsp. Basil
  • 1/2 tsp. black pepper
  • 1 lb. lean ground beef
  • 1/4 c. tomato paste or sauce
  • 1/4 c. wheat germ
  • 8 oz. shredded Mozzarella cheese

Preparation Instructions:

Preheat oven to 350°. Wash eggplant and cut in half lengthwise carefully remove the pulp leaving 1/2 inch of the outer shell. Dice the pulp. Saute the onions, mushrooms and seasonings in a little butter, add ground beef and cook slightly. Stir in the tomato paste or sauce, wheat germ and eggplant pulp and cook until meat is slightly done. Spoon meat, cheese mixture into the eggplant shell and place in an oiled oven proof dish and bake at 350 degrees for 20 to 30 minutes. Sprinkle with Parmesan cheese.

 

Best Ever Eggplant (Makes 6 servings)

Ingredients:

  • 1 lg. eggplant, diced (about 4c.)
  • 1/3 c. milk
  • 1 can cream of mushroom soup
  • 1 egg, slightly beaten
  • 1/2 c. chopped onion
  • 3/4 c. seasoned bread crumbs

Topping:

  • 1/2 c. seasoned bread crumbs
  • 1 c. grated sharp American cheese
  • 2 tbsp. melted butter

Preparation Instructions:

Preheat oven to 350 degrees. Cook eggplant in boiling water until tender and drain. Stir milk in soup and blend into egg. Add eggplant, onion and bread crumbs. Toss slightly and pour into a greased baking pan. Toss ingredients for topping and sprinkle over top. Bake at 350 degrees for 20 to 30 minutes or until hot and bubbly.
 

Eggplant Balls (Meatless Meatballs) (Makes 6 servings)

Ingredients:

  • 1 eggplant
  • 1/2 - 3/4 c. bread crumbs
  • 1 egg
  • 1/4 c. grated cheese
  • Basil, salt and pepper to taste

Preparation Instructions:

Preheat oven to 350 degrees. Peel and cube eggplant. Cook with water until soft. Drain and mash. Add bread crumbs, egg, grated cheese, basil, salt and pepper.

Shape into ball and roll in additional bread crumbs and bake at 350 degrees until brown in pan, in oven. Add to tomato or spaghetti sauce, as substitute for meatballs.

 

Eggplant Chili (Makes ? servings)

Ingredients:

  • 1 lb. ground beef
  • 1 med. onion, chopped
  • 1 lg. eggplant, peeled & cubed
  • 2 tbsp. chili powder
  • 1 tbsp. all-purpose flour
  • 2 tsp. Sugar
  • 1 (16 oz.) can stewed-tomatoes, undrained
  • 1 (8 oz.) can tomato sauce
  • 1/2 c. water
  • 1 tsp. Salt
  • 1/2 tsp. garlic powder
  • Picante sauce to taste

Preparation Instructions:

Combine ground beef and onions until meat is brown. Drain and add remaining ingredients in a Dutch oven; mix well. Cover, reduce heat and simmer 2 1/2 hours. (Makes 2 1/2 quarts.) Serve over cornbread and top with shredded Cheddar cheese.

 

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