Monday, September 11, 2006
Give eggplant a try
With a strange name and mysterious preparation, it’s no wonder some people find eggplant intimidating. It’s not a common feature in the canned and frozen food sections of the grocery store, and it doesn’t come from the produce department with instructions. But it’s worth giving eggplant a try, as it is a filling fruit that brings a meaty texture to recipes.
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Eggplant Parmesan
3 eggplant, peeled and thinly sliced
2 eggs, lightly beaten
4 cups Italian seasoned bread crumbs
6 cups spaghetti sauce, divided
1 16-ounce package mozzarella cheese, shredded and divided
1/2 cup grated Parmesan cheese, divided
1/2 teaspoon dried basil
Preheat oven to 350 degrees. Dip eggplant slices in egg, then in bread crumbs to coat. Place in a single layer on a baking sheet. Bake in preheated oven for 5 minutes on each side.
In a 9x13-inch baking dish spread half the spaghetti sauce to cover the bottom. Place a layer of eggplant slices in the sauce. Sprinkle with half the mozzarella and Parmesan cheeses. Repeat with remaining ingredients, ending with the cheeses. Sprinkle basil on top. Bake until golden brown, about 35 minutes. Makes 8 to 10 servings.
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Eggplant Soup
1 tablespoon vegetable oil
1 medium onion, chopped
1 pound ground beef
1 clove garlic, crushed
1 pound eggplant, diced
3/4 cup sliced carrots
3/4 cup sliced celery
2 14.5-ounce cans Italian diced tomatoes, drained
2 14-ounce cans beef broth
1 teaspoon granulated sugar
1/8 teaspoon ground nutmeg
1/2 teaspoon ground black pepper
1/2 cup uncooked macaroni
2 teaspoons chopped fresh parsley
1/2 cup grated Parmesan cheese
Heat oil in a skillet over medium heat; add onion, beef, and garlic and cook until beef is evenly brown. Drain grease; mix in eggplant, carrots, celery, and tomatoes. Pour in beef broth. Mix in sugar, and season with nutmeg, and pepper. Cook and stir until heated through. Add macaroni to the soup; continue cooking until macaroni is al dente, about 12 minutes. Mix in parsley. Top with Parmesan cheese before serving. Makes 8 servings.
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Pantry Pointers
When selecting eggplant, look for ones that are shiny and firm and feel heavy for their size.
One medium eggplant weighs approximately one pound. It will yield about three to four cups of chopped eggplant and will serve about three people.
As an eggplant ages, the skin likely will become bitter. If you are unsure whether or not your eggplant is mature, peel it.
The Practical Pantry ©2006 Tammy P. Olson
http://www.practicalpantry.com