Meals With Eggplant Parmesan
Eggplant Parmesan is a classic Italian dish that features slices of eggplant, marinara or meat sauce and mozzarella cheese. It is often served with a side dish of pasta and can be broiled, grilled and baked. Eggplants should be used within a day or two of purchase to avoid becoming bitter. Variations on this recipe include eggplant Parmesan pizzas and baked recipes. Does this Spark an idea?
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Eggplant Parmesan Pizza
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One twist on an eggplant Parmesan is to create eggplant Parmesan pizzas. Pocketless pita bread is used for the crust. Cut four baby eggplants into 1/2-inch thick slices and use olive oil non-stick spray, part-skim ricotta, shredded mozzarella cheese, grated Parmesan. Chopped fresh basil leaves are the garnish. Coat the eggplants and pitas with the non-stick spray. Grill the eggplants for about 10 minutes and the pitas for one minute on one side, until lightly charred. Place sauce on the grilled side of the pitas with sauce, then top with the eggplant and toppings. Grill the pizzas (covered on the grill) for one to two minutes until the cheese has melted. Cut into wedges and garnish with the basil.
Broiled Eggplant Parmesan
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Broiled eggplant Parmesan can be made as a side dish for items like grilled Italian turkey sausages or made with a side dish of pasta as a main dish for vegetarians. Preheat your broiler on high and place a rack about 8 inches from the heat. Use aluminum foil on a rimmed baking sheet and mist with cooking spray. Drain a can of tomatoes and puree in a blender to make a sauce. Season the eggplants with salt and pepper and mist with a cooking spray before broiling on a cookie sheet for 10 to 12 minutes. Remove the baking sheet from the oven and top the eggplant with sauce, mozzarella and Parmesan cheeses and bread crumbs. Broil the dish for another few minutes until the cheese has melted.
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Eggplant Parmesan Rigatoni
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Eggplant Parmesan rigatoni combines one pound of rigatoni with eggplant Parmesan ingredients. Heat 1/4 cup of vegetable oil in a skillet on high heat until hot. Dredge the eggplant slices in flour before grilling on each side until browned. Place eggplants on a paper towel-lined plate, sprinkle with salt and cut into 1/2-inch strips when cool. Cook the pasta in water and drain. Place two chopped garlic cloves and olive oil in a large saucepan and heat for two minutes. Stir in a drained 28-oz. can of tomatoes and bring to a boil, then cover and simmer until thickened, about 10 minutes. Add the tomato sauce to the pasta and toss, then stir in the mozzarella and top the dish with the eggplant strips.
Baked Eggplant Parmesan with Peppers
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Another take on eggplant Parmesan is to add red bell peppers along with the eggplant. Peel an eggplant and cut into 1/4-inch slices. Sprinkle with salt and place on paper towels to drain, then core and chop bell peppers and saute in a pan over medium heat for two minutes. Lower the heat and cook until soft, about three minutes. Beat two large eggs with some water and place in a bowl. Place 1/2 cup of flour in another bowl. Mix 1 cup bread crumbs, and 2 dashes each of black pepper, white pepper, chili powder and cayenne pepper in a third bowl. Dredge the eggplant slices in the flour, then the eggs, then the bread crumbs. Fry the eggplant in olive oil until golden brown on each side. Heat your oven to 350 degrees and grease a baking pan. Place a cup of pasta sauce in the bottom of the pan, then cover with eggplant. Place the bell peppers on top, add more eggplant and cover with more sauce. Top with pepper jack and Parmesan cheese, then bake for 30 minutes. Broil for a few minutes if the top has not browned.
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