Posts Tagged 'eggplant'

Cheesy Eggplant Parmesan

 

Cheesy Eggplant Parmesan

Eggplant Parmesan can be made in a multitude of ways.  Sometimes the eggplant is fried, other times it is baked.  Sometimes the eggplant is served over a bed of tomato sauce, other times it is baked in a sauce.

Personally, I like it best baked in a tomato sauce with lots of cheese.

I love the texture of a crispy eggplant that is fried, but for everyday meals, frying is just too messy and who needs that extra fat?  In my version, I use Panko breadcrumbs to give the eggplant that same crispy coating you would get by frying … but instead the eggplant is baked in the oven.

Serve with a big salad or sautéed spinach.

Enjoy!

Cheesy Eggplant Parmesan

3/4 cup panko breadcrumbs
1 cup grated Parmesan cheese
1 teaspoon dried Italian seasoning
2 large eggs, lightly beaten
Kosher salt and freshly ground black pepper
2 medium eggplants (about 1 1/2 pounds total), peeled and sliced into 1/2-inch rounds
4 cups marinara tomato sauce (homemade or store bought)
1 1/2 cups shredded mozzarella

Preheat the oven to 375 degrees. Line a baking sheet with parchment paper.

In a shallow bowl combine the breadcrumbs, 3/4 cup of the Parmesan cheese, and Italian seasoning. Place the beaten egg in a third shallow bowl.

Generously season both sides of the eggplant slices with salt and pepper. Next dip the eggplant in the egg wash to coat completely, letting the excess drip off. Then dredge the eggplant through the Parmesan breadcrumbs, evenly coating on both sides.

Place the eggplant slices on the baking sheet. Bake until golden brown on the bottom, about 20 minutes.  Turn slices over and bake until browned on the other side, about 20 more minutes.

Spread 1 1/3 cups tomato sauce in the bottom of a 9 x 13-inch baking dish. Arrange the eggplant in an even layer in the dish. Cover with another 1 1/3 cup of sauce and 1/2 cup of cheese. Repeat with the remaining eggplant, sauce, and cheese.  Sprinkle the remaining Parmesan over the top.

Bake until the sauce is bubbly and the cheese is melted, about 15 to 20 minutes.

Serves 6.

 

 

Mediterranean Quinoa Salad

 

Have a surplus of summer squash?

Zucchini, yellow squash and eggplant have thrived in my veggie garden this summer. I keep looking for new ways to enjoy my garden’s bounty! This salad is one of my favorite.

This is a quick and  easy vegetarian salad you can make with grilled summer squashes.

The base of the salad is quinoa. It you are not familiar with it, quinoa is a high-protein, gluten-free grain that cooks much like rice and has a texture similar to couscous. It makes a delicious and healthy base for a salad.

Enjoy!

Mediterranean Quinoa Salad

Vegetable oil, for the grill basket or screen
1 red onion, cut into 1/2 inch slices
1 small eggplant, cut into 1-inch cubes
1 red bell pepper, cut into 1-inch squares
1 zucchini, cut lengthwise and then into 1/2-inch slices
1/4 cup plus 2 tablespoons olive oil, divided
Kosher salt and freshly ground black pepper
2 cups quinoa, cooked per package directions
1 tablespoon red wine vinegar
1 tablespoon freshly squeezed lemon juice
1 clove garlic, minced
1 teaspoon crushed red pepper flakes
1/4 cup finely shopped fresh cilantro

Preheat a clean grill with a grill basket or screen to medium-high with the lid closed for 8 to 10 minutes. Light brush the grill basket or screen with oil.

In a large bowl toss together the red onion, eggplant, red bell pepper, zucchini, and olive oil. Season with salt and pepper to taste.

Transfer the vegetables to the grill basket. Close the lid and cook, turning once or twice, until the vegetables are tender and slightly charred, about 5 to 7 minutes per side.

Place the prepared quinoa in a large bowl.  Add the grilled vegetables and toss to combine.

In a small bowl whisk together the remaining olive oil, red wine vinegar, lemon juice, garlic, and red pepper flakes. Pour the dressing over the salad and toss to coat.  Season with salt and pepper to taste. Garnish with cilantro. Serve warm or chilled.

Serves 4.

Do-Ahead: The quinoa can be made a day ahead. Store covered in the refrigerator until ready to use.

Grill Pan Friendly: The veggies can be grilled indoors on a grill pan.

Source: Simply Grilling by Jennifer Chandler

Photo by the talented Justin Fox Burks.


Jennifer Chandler

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