QUICK EGGPLANT PARMIGIANA | BETTER HOMES & GARDENS
The longer cheese is aged, the more umami it will have. Go ahead and splurge on some aged Parmesan to really make the flavors pop in this 30-minute eggplant parmesan recipe.
Provided by Better Homes & Gardens
Categories Recipes and Cooking
Total Time 30 minutes
Number Of Ingredients 9
- Peel eggplant; cut crosswise into 1/2-inch slices. Combine egg and the water. Dip eggplant slices into egg mixture, then into flour, turning to coat.
- In a 10-inch skillet heat oil over medium-high. Add eggplant, half at a time, and cook 4 to 6 minutes or until golden, turning once. (If needed, add additional oil and reduce heat to medium if eggplant browns too quickly.) Drain on paper towels.
- Wipe skillet with paper towels. Arrange eggplant slices in skillet; sprinkle with Parmesan cheese. Top with spaghetti sauce and mozzarella cheese. Cook, covered, over medium-low heat 5 to 7 minutes or until heated through. If desired, top with additional Parmesan cheese and basil.
Nutrition Facts : Calories 250 calories, CarbohydrateContent 20 g, CholesterolContent 70 mg, FatContent 15 g, ProteinContent 12 g, SaturatedFatContent 5 g, SodiumContent 563 mg, SugarContent 8 g
EGGPLANT CURRY RECIPE - JENNIFER ARANAS | FOOD & WINE
Commercial curry powder can be substituted for Jennifer Aranas's version. To mellow its raw flavor, toast the curry in a dry skillet until it's fragrant.Plus: More Vegetable Recipes and Tips
Provided by Jennifer Aranas
Number Of Ingredients 8
- Heat the oil in a large saucepan. Add the tomato, garlic and ginger and cook over moderate heat, stirring, for 3 minutes. Add the curry and cook, stirring, until fragrant, about 2 minutes. Stir in the eggplant. Add the stock and bring to a boil. Add a pinch each of salt and pepper, cover and simmer over low heat, stirring occasionally, until the eggplant is tender, about 8 minutes.
- Using a slotted spoon, transfer the eggplant to a bowl. Boil the cooking liquid over high heat until reduced to 1/2 cup, about 3 minutes. Return the eggplant to the pan and reheat it. Season with salt and pepper and serve.
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