INSIDE OF AN EGGPLANT RECIPES

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EGGPLANT PARMESAN RECIPE | TYLER FLORENCE | FOOD NETWORK



Eggplant Parmesan Recipe | Tyler Florence | Food Network image

Provided by Tyler Florence

Categories     side-dish

Total Time 1 hours 20 minutes

Prep Time 20 minutes

Cook Time 1 hours 0 minutes

Yield 8 servings

Number Of Ingredients 20

1/3 cup extra-virgin olive oil
3 garlic cloves, minced
1 cup black olives, pitted and roughly chopped
1 teaspoon hot red pepper flakes
3 tablespoons capers, drained
2 (28-ounce) cans tomatoes (recommended: San Marzano), crushed by hand
1/4 cup fresh basil leaves, hand torn
Kosher salt and freshly ground black pepper
4 cups dried bread crumbs
1 tablespoon garlic powder
1 tablespoon dried oregano
Salt and freshly ground black pepper
5 eggs
1 cup all-purpose flour
Extra-virgin olive oil
4 pounds medium eggplants, trimmed and cut lengthwise into 1/2-inch-thick slices
2 pounds whole milk ricotta cheese
1/2 cup chopped fresh basil leaves
1 1/4 cups freshly grated Parmigiano-Romano
2 pounds shredded mozzarella cheese

Steps:

  • First make the sauce: Put a large saucepan over medium heat and add the olive oil. Add the garlic and cook 1 minute. Add the olives, red pepper flakes, and capers, and let that cook for 2 minutes, stirring often. Toss in the tomatoes with their juices and bring to a low simmer. Stir in the basil and season with salt and pepper. Simmer for 10 minutes. Remove from the heat and set aside.
  • Combine the bread crumbs, garlic powder, and oregano in a shallow bowl; season generously with salt and pepper and mix well. Crack 3 of the eggs into another shallow bowl; season with salt and pepper and beat with a fork to mix. Put the flour in another shallow bowl and season with salt and pepper. Arrange the eggplant, flour, beaten eggs, and bread crumbs on a work surface near the stove.
  • Heat about 1/4-inch olive oil in a large skillet over medium heat. When the oil is hot, dredge several eggplant slices first in the flour, then dip them in the egg, and finally coat them in the bread crumbs. Put as many eggplant in the skillet as will fit comfortably in a single layer and cook until tender and well browned on both sides. Drain on paper towels. Cook all of the eggplant slices this way, adding more olive oil to the pan as needed.
  • Stir together the ricotta and 1/2 cup of the Parmigiano cheese. Stir in the basil and remaining 2 eggs, and season with salt and pepper.
  • Preheat the oven to 350 degrees F.
  • To assemble the dish, first get yourself set up with a large, buttered baking dish. Have ready the eggplant, the ricotta mixture, the tomato sauce, the shredded mozzarella cheese and the remaining 3/4 cup grated Parmigiano. To start, spoon some of the tomato sauce over the bottom of the baking dish. Now add a layer of eggplant. Spread with half of the ricotta mixture. Spoon another layer of tomato sauce over and sprinkle with about one-third of the mozzarella. Repeat with a layer of eggplant, the rest of the ricotta, tomato sauce, and another third of the mozzarella. Finish with the rest of the eggplant, the rest of the tomato sauce, and the rest of the mozzarella. Sprinkle with the 3/4 cup Parmigiano.
  • Put the dish in the oven and bake for about 1 hour, until golden and bubbling. Let stand for about 20 minutes before cutting.

CHICKEN, EGGPLANT AND CAPSICUM BAKE WITH CAULIFLOWE…



Chicken, eggplant and capsicum bake with cauliflowe… image

1 Preheat oven to 160°C. Slice chicken fillets horizontally through the centre to make 4 thin fillets. Set a large, non-stick frying pan over a high heat and spray with oil. Add chicken to pan and c....

Provided by Chrissy Freer

Total Time 40 minutes

Cook Time 0 minutes

Yield 4

Number Of Ingredients 12

500g chicken breast fillets
spray oil
1 portion reserved tomato and eggplant sauce (from Day 2 recipe, see tips)
¼ teaspoon dried chilli flakes
1 teaspoon red wine vinegar
80g roasted red capsicum, drained, sliced
2 medium-sized (250g) desiree potatoes, peeled, chopped
1 medium-sized head cauliflower, trimmed, cut in florets
2 tablespoons skim milk
2 tablespoons flat-leaf parsley, to garnish
2 cups steamed green beans, to serve
...

Steps:

  • 1 Preheat oven to 160°C. Slice chicken fillets horizontally through the centre to make 4 thin fillets. Set a large, non-stick frying pan over a high heat and spray with oil. Add chicken to pan and cook for 2 minutes per side or until golden. Transfer chicken to a large baking dish.
  • 2 Place reserved Tomato and eggplant sauce, chilli flakes, vinegar and capsicum in a large bowl. Stir to combine. Spoon tomato mixture evenly over cooked chicken in dish. Place dish in oven to bake for 20 minutes or until tomato mixture thickens and chicken is cooked through.
  • 3 Meanwhile, place potatoes and cauliflower in a large saucepan of cold water. Bring to boil then reduce heat and simmer for 15 minutes or until vegetables are tender. Drain vegetables well and return to saucepan. Add trim milk to pan and mash until smooth.
  • 4 Halve chicken fillets crossways. Divide chicken and cauliflower mash among serving plates. Spoon tomato mixture over chicken and scatter with parsley.
  • 5 Serve with cauliflower mash with green beans.

Nutrition Facts : ServingSize 4 serves, Calories 333 calories, FatContent 8 g, CarbohydrateContent 25 g

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