Don’t like eggplant? Love it? Eggplant Adobo is for you Blue Kitchen

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Peel eggplant; cut into twelve 1/3-inch-thick slices. Dip each slice into eggs; lift up so excess drips back into the bowl. Press into bread crumbs until both sides are evenly coated. Spray a large nonstick skillet with cooking spray and heat over medium heat. Working in batches, cook breaded eggplant slices until crispy on the bottom, 2 to 4.

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Place the eggplant slices on a clean baking sheet. Top each slice with 1 to 2 tablespoons of the tomato sauce and some of the sliced mozzarella, dividing the mozzarella among the eggplant slices. Sprinkle 1 tablespoon of the Parmesan over each. Transfer to the broiler and cook until the cheese is melted and bubbly, 1 to 2 minutes.

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Directions. Preheat the oven to 375 degrees Fahrenheit. Place a large saute pan over moderate heat. Heat the pan, then heat the oil. Add the onions and cook for 2 minutes (we're sweating not sauteing them, so we don't want them to get any color). Add the mushrooms and zucchini to the pan, stir to combine, and cook for 2 minutes.

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Heat the oven to 220°C (430°F). Place the eggplant in an oven dish and add 4 tablespoons of olive oil. Mix to coat the pieces of eggplant in the oil. Place in the oven and roast for 30 mins. Cut the tomatoes in half. Add 2 tablespoons of olive oil to a saucepan, add the clove of garlic, and heat gently for two minutes.

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Strain through a fine-meshed sieve and pour into a squeeze bottle. To make the napoleon: In a small bowl, combine the olive oil, garlic, and herbs. Lightly brush the eggplant with this mixture on both sides. In a large saute pan or skillet over high heat, saute the eggplant for 2 minutes on each side, or until browned and crisp.

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First, wash your vegetables. Then, slice them into approximately 1/4″ slices. For the eggplant and tomato, you can slice normally into the biggest rounds you can get. For the zucchini, diagonal cuts should yield slightly longer slices that are less likely to fall through the grates of your grill.

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Pour at least 2 inches of corn oil into a small, deep pot. Heat the oil over high until hot but not smoking. Working in batches, fry the eggplant slices until golden, turning once, 3 to 5 minutes.

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directions. Cut eggplant crosswise into 1/2 inch slices. Dip into bread crumbs to coat. Heat 1 T oil over medium-high heat. Fry eggplant until golden, about 10 minutes, adding more oil as needed. Top eggplant slices with cheese. Spoon sauce over eggplant. Cover, reduce heat, and simmer until cheese melts (about 5 minutes). Sprinkle with parsley.

Stuffed Eggplant on the Grill

Directions. Preheat oven to 400°F (200°C). Fill a large cast iron skillet with 1/2 inch oil and heat over high heat until shimmering. Working in batches, fry eggplant slices, turning, until browned on both sides, about 5 minutes. Transfer fried eggplant to a paper towel-lined half sheet pan and sprinkle with salt.

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Line a baking sheet with parchment paper. Pour around one inch of oil in a large skillet. Heat over medium heat. In a small bowl, whisk together the eggs and milk until combined. In a separate bowl, whisk together the breadcrumbs, Italian seasoning and salt. Dip each eggplant in the eggs, then the breadcrumbs.

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Rinse the eggplants under cold running water and squeeze the water out of them. Place on paper towel and pat dry. In a deep skillet add oil and bring to about 390 to 400 degrees Fahrenheit (190 to 200 degrees Celsius). Add eggplants gently in without overcrowding. Turn once and remove when they're a golden color.

Food, Love, & Life Eggplant Parmesan (Baked Eggplant, not Fried!)

Bake the tomatoes at 400 degrees Fahrenheit for 15 minutes. Let them cool down after baking. While the eggplants and tomatoes are cooling, combine 1 grated garlic clove with 1/3 cup of mayonnaise. Stir to combine. Begin assembling the Napoleon in this order; eggplant, mayonnaise, tomato, eggplant, mayonnaise, sliced mozzarella, eggplant.

In the Kitchen Eggplant Napolitano

Heat oven to 225ºF. Line a heavy cookie sheet with aluminum foil. Slice each tomato in half lengthwise and toss in a bowl with the brown sugar, olive oil, and a good amount of salt and pepper. Arrange the tomatoes, cut side up, along with juices and oil from the bowl, on the cookie sheet and place in the oven.

In the Kitchen Eggplant Napolitano

1) In a shallow dish whisk the eggs, season with salt and pepper and set aside. Add the flour into another large shallow dish, season with salt and pepper and set aside. 2) Preheat your oil over medium heat until nice and hot. 3) Dredge the eggplant into the flour, shaking off any excess, dip into the beaten eggs and add to the hot oil.

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Heat oven to 375 degrees. Dredge eggplant slices in flour, shake off excess, and drop into the heated oil in a single layer. Flip once. When light golden brown, remove from oil with a slotted.

Don’t like eggplant? Love it? Eggplant Adobo is for you Blue Kitchen

Measure 1 cup of the tomato sauce into a 9-by-13-inch baking dish and spread to cover the bottom. Arrange one-third of the eggplant on top of the tomato sauce, overlapping the slices if needed, then sprinkle evenly with 1 cup provolone, ¼ cup Parmesan and about half of the basil.