JAPANESE EGGPLANTS RECIPES

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ROASTED EGGPLANT RECIPE - NYT COOKING



Roasted Eggplant Recipe - NYT Cooking image

This is the first step in most of my eggplant recipes. Large globe eggplants take from 20 to 25 minutes, depending on how plump they are. Small narrow eggplants like Japanese eggplants take about 15. The roasted eggplant is fragrant and delicate; if you need it to hold its shape in the recipe, roast for a shorter time, just until you see the skin beginning to wrinkle.

Provided by Martha Rose Shulman

Total Time 1 hours

Number Of Ingredients 2

1 eggplant
Extra-virgin olive oil

Steps:

  • Preheat the oven to 450ºF. Cut the stem and calyx off the eggplant, and cut in half lengthwise. Score large eggplants down the middle with the tip of a knife, being careful not to cut through the skin. (Japanese eggplants and other small eggplants needn’t be scored.)
  • Cover a baking sheet with foil and brush the foil with extra virgin olive oil. Place the eggplant on the foil, cut side down. Place in the oven and roast large, fat eggplants for 20 to 25 minutes (depending on the size). Roast small narrow Japanese eggplants (and other varieties) for 15 minutes, or until the skin has begun to shrivel, the edges and cut surface are browned, and the eggplant has softened but it hasn’t collapsed.
  • Remove from the oven and use a spatula to detach from the foil if the eggplant is sticking (if a thin surface of browned eggplant stays behind, don’t worry). Place the eggplant halves cut side down on a rack set over a baking sheet, or in a colander. Allow to cool and drain for 15 to 30 minutes.

Nutrition Facts : @context http//schema.org, Calories 101, UnsaturatedFatContent 3 grams, CarbohydrateContent 16 grams, FatContent 4 grams, FiberContent 8 grams, ProteinContent 3 grams, SaturatedFatContent 1 gram, SodiumContent 6 milligrams, SugarContent 10 grams

SLOW-COOKER EGGPLANT PARMESAN RECIPE | MYRECIPES



Slow-Cooker Eggplant Parmesan Recipe | MyRecipes image

A little prep work in the morning yields a delectable meatless dish of Slow-Cooker Eggplant Parmesan for dinner.

Provided by MyRecipes

Total Time 6 hours 45 minutes

Prep Time 25 minutes

Cook Time 6 hours 0 minutes

Yield Serves: 6

Number Of Ingredients 7

2 large eggplants (about 2 lb. total), peeled and sliced into 1/3-inch rounds
Salt
1 ¼ cups marinara sauce
3 large eggs, lightly beaten
1 ½ cups seasoned bread crumbs
2 cups shredded mozzarella
¼ cup chopped fresh basil

Steps:

  • Sprinkle eggplant on both sides with salt, place on paper towels, and let stand for 20 minutes. Rinse; blot dry.
  • Mist inside of slow cooker with cooking spray. Spread 1/4 cup marinara over bottom. Dip eggplant in egg, then coat with bread crumbs. Arrange a layer of eggplant over sauce. Top with 1/4 cup sauce; sprinkle with 1/2 cup mozzarella. Layer sauce, eggplant and cheese, ending with cheese (about 4 layers), filling cooker 2/3 full.
  • Cover and cook on low until eggplant is soft and cheese has melted, 4 to 6 hours. Spoon onto plates, sprinkle with basil and serve.

Nutrition Facts : Calories 345 calories, CarbohydrateContent 36 g, CholesterolContent 127 mg, FatContent 14 g, FiberContent 8 g, ProteinContent 20 g, SaturatedFatContent 7 g, SodiumContent 1188 mg

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