Eggplant Appetizer... pics!

This came out better than I expected.  The rich flavor of the seared eggplant mixes well with the dried oregano and the rich cheese.  I added small chopped artichokes to one slice and placed it under the mozzarella before melting the cheese.  Both were surprisingly decadent!  wow.

RECIPE:

First slice eggplant length wise and about a quarter of an inch wide.  Put 1 tbsp Olive Oil into a frying pan and heat frying pan, add some salt and pepper and granulated or powdered garlic  to the warm oil.  Once hot, about 1-2 minutes, place the eggplant slices into the pan is well.  Sear for 3-4 minutes on each side until nicely browned and when you pick up the eggplant is bends.  See picture below...

Next, take it off the heat put it on to some tinfoil on a broiler pan.  You can either use your big oven or you can use your toaster oven.

ASSEMBLY... Sprinkle some dried oregano on top of the eggplant, (you can add some marinated artichokes, finely chopped underneath the fresh mozzarella) top with rounds of fresh mozzarella and toast or broil for 3 to 4 minutes until the mozzarella has melted remove from the oven - top with sliced tomato and more oregano.  You can cross slice for serving or large slice depending on the size crowd your serving...

Notes:  The eggplant will lose some water in the oven/toaster, loose the liquid.  Serve fresh, take it right out of the oven and top and slice..  Another note...dried oregano is much better not heated with this dish.  So leave it out of the pan and oven...  My brother is a huge balsamic vinegar fan and a drizzle for those who love balsamic works well too!!  Thirdly, THIS WAS AWESOME!!  wow and quick and easy!  Thanks so much for visiting!  And Enjoy, Happy Holidays.

Seasame Eggplant and Tofu! One of my Favorites!

Pick your eggplant small.  Japanese eggplant has fewer seeds and there is no need to salt japanese eggplant.  Japanese is the elongated style, Italian eggplant has white variations in color to its surface and if you are able to pick these up, they will not need salting and patting like traditionalbowl ended eggplant either.

This recipe came from Emeril's new show in The Cooking Channel, "Fresh Food Fast."
I love this recipe, it is low-carb and full of protein and fresh flavor, the sesame, the creaminess of the eggplant and tofu, the crisp of the fresh green onions... ahhh so full of rich flavors.  A feast for your palate.  It is also versatile, you can use it as a side dish to pasta or fish, or as I do, as a main course.  It's easy and takes less than 30 minutes to make.  ....will post pictures in a bit.

Ingredients...

1/2 cup olive oil
2 pounds Japanese or Italian eggplant, cut into 1/4 inch slices
1/2 pound firm tofu, cut into 1-inch cubes
1 1/2 teaspoons salt
4 green onions, bottoms minced and tops sliced, reserved separately

2 tablespoons minced garlic - about 6 cloves
1/2 teaspoon freshly ground black pepper
1/2 teaspoon crushed red pepper
1 tablespoon sesame seeds
1 tablespoon dark Asian sesame oil

 
Over medium heat 1/4 cup of the oil in a large nonstick saute pan. When it is hot, add 1/2 of the eggplant and 3/4 teaspoon of the salt. Cook until the eggplant is nicely browned and softened, turning as necessary to promote even browning, about 5 minutes.  The eggplant will absorb the oil, you may need to add a few extra drops here and there.  Add half of the green onion bottoms, 1 tablespoon garlic, 1/4 teaspoon black pepper, 1/4 teaspoon crushed red pepper, 1/2 tablespoon sesame seeds, and 1/2 tablespoon of the sesame oil. Toss to combine. Transfer to a plate and set aside.


Repeat with the remaining ingredients plus the tofu. Combine both batches in the same pan, add the green onion tops, and heat briefly until warmed through, 1 minute. Serve immediately.  I have reheated this for my lunch (leftovers) and it reheats nicely as well.  That is, if there's any left!

Baba Ganouj ... Not just for wedding crashers, I think of Owen Wilson every time I hear Baba Ganouj!! : )

Yes, another bunny trail!!  A friend asked for healthy eggplant recipes and I couldn't help myself from posting this one!!  Grilled eggplant is mixed with grilled or roasted garlic and lemon juice to create a rich dip.  I have also added greek yogurt to add protein and a creamy texture.  Bask in the joy and try it!!  Thank you for visiting.
Baba Ganouj can also be used (like any hummus) as a spread in a sandwich instead of mayo, or in a wrap.  Try layering Baba Ganouj, greek yogurt, chopped tomatoes and onions for a great layer dip.  I have this for lunch sometimes! 

Baba Ganouj - aka Eggplant Humus/Dip

Ingredients

• 2 medium eggplants, (about 1 pound each)
• 4 cloves garlic, unpeeled
• 1/4 cup lemon juice
• 2 tablespoons tahini – ground sesame seeds
• 1 1/4 teaspoons salt
• Extra-virgin olive oil, for garnish

Preparation

1. Preheat grill to high.
2. Prick eggplants all over with a fork. Thread garlic cloves onto a skewer. Grill the eggplants, turning occasionally, until charred and tender, 10 to 12 minutes. Grill the garlic, turning once, until charred and tender, 6 to 8 minutes.
3. Transfer the eggplants and garlic to a cutting board. When cool enough to handle, peel both. Transfer to a food processor. Add lemon juice, tahini and salt; process until almost smooth. Drizzle with oil and sprinkle with sumac, if desired.

Per serving: 32 calories; 1 g fat ( 0 g sat , 1 g mono ); 0 mg cholesterol; 5 g carbohydrates; 0 g added sugars; 1 g protein; 2 g fiber; 245 mg sodium; 163 mg potassium.  Service size about 1/4 cup.

I'm back and in the mood for some eggplant parmesian

Yes, EGGPLANT PARMESIAN!!  On the way back from the airport, we stopped at the Farmers Market and I found some beautiful, beautiful Eggplant & Roma Tomatoes.  So I'm standing in the Farmers Market looking at these beautiful tomatoes and eggplant and I decide what the heck!  What a great combination and I'm so excited to share this lightened up recipe. This is fun to make and it is so incredibly decadent!  Of course, it is, even lightened up, not a "light side" meal and not something I eat regularly.  Probably more on a once a year basis.  But it is cold and rainy and just the perfect day to make this wonderful classic italian dish!  So take your time and enjoy this one!

Sauce: 

• 1/4 cup extra virgin olive oil, the best you have
• 2 sweet onions peeled, halved, and cut into thin slices
• 6 cloves garlic, peeled and put through a press (or minced)
• Kosher salt
• 1 tsp to 1TBSP black pepper (to taste)
• 1 tsp crushed red pepper flakes
• 1 tablespoon granulated sugar
• 3 (28-ounce) cans San Marzano whole plum tomatoes ( I used 3 pounds fresh tomatoes and 1 28 ounce can of tomato sauce.

Eggplant:

• 2 medium eggplants, washed and cut into 1/2-inch thick rounds (about 2 1/2 pounds)
• 1/2 cup all-purpose flour
• Freshly ground black pepper
• 5 large eggs
• 3 tablespoons whole milk
• 4 cups Italian-style breadcrumbs
• 1 tablespoon dried oregano
• 1 tablespoon fresh thyme leaves
• *******I do not fry my eggplant, I do all of the below, and bake it for 40 minutes at 375********

Canola oil, for frying, as needed, about 1 1/2 to 2 cups

• 1 pounds fresh mozzarella cheese, cut into thin slices - or shredded mozzorella
• 1/2 cup grated Parmesan
• 1 pound provolone cheese slices
• 2 handfuls fresh basil, leaves only, torn

Make the tomato sauce: In a large skillet, heat the olive oil over medium-high heat. Add the onion and garlic and season with salt and red pepper flakes. Cook until the onions become translucent, 3 to 5 minutes. Add the sugar and the canned tomatoes. Break up some of the whole tomatoes and cook 10 to 15 minutes over medium heat, stirring from time to time. The tomatoes should be fairly broken down and the flavors coming together. Cook for another few minutes if the tomatoes still taste like they need a little more time to break down. Set aside to cool.

Back to the eggplant (this step is optional, leave it out if you have limited time): Arrange the eggplant rounds in a single layer on 2 baking sheets. Sprinkle with salt on both sides of each slice and allow it to sit for about 1 hour. Salting it draws out the liquid and bitter flavor. After an hour, rinse with cold water and dry them thoroughly with a kitchen towel. 

Put the flour in a medium bowl and season with salt and pepper. In another bowl, beat together the eggs and milk and season with salt and pepper. In a third bowl, combine the breadcrumbs with the oregano and fresh thyme leaves and season with salt and pepper. Dip each eggplant slice in the flour and shake off any excess. Then, dip in the egg mixture, and finally in the breadcrumbs. Coat both sides of each slice of eggplant. Arrange them in single layers on the baking sheets.

If you choose to fry the eggplant...oil in pan to accumulate about 1/2-inch in the bottom. Heat the oil until it begins to smoke lightly (alternatively, test with a thermometer and wait until the oil registers between 380 degrees F and 400 degrees F). Use a pair of kitchen tongs to add a single layer of the eggplant to the pan. Cook them 2 minutes on each side. Transfer to a baking sheet fitted with a kitchen towel so the eggplant can drain as the others cook. Season lightly with salt. Take care to reheat the oil back up to temperature before adding another batch of slices to the pan.
If you are baking simply put in a single layer on a cookie sheet and bake at 375 degrees for 35-40 minutes. 

Preheat oven to 350 degrees F.

Assembly: In a 9 by 13-inch baking dish spoon about 1/4 of the tomato sauce on the bottom. Top with a layer of the fried eggplant; the eggplant slices can overlap slightly. Top with about 1/3 of the mozzarella. Sprinkle with about 1/4 of the Parmesan and place the rounds of provolone cheese on top. Top with a layer of torn basil leaves. Spoon sauce and repeat the layering one or 2 more layers. End with the remaining mozzarella. Carefully press the layers down firmly into the dish once assembled. Place the dish in the top part of the oven and cook until the cheese is melted and bubbly, 35 to 40 minutes. For extra browning, put the dish under the broiler for a minute or two just before serving to get an extra brown cheesy top.