OVEN FRIED EGGPLANT RECIPE RECIPES

Steps:

• Select SEAR/SAUTE and set the time to 30 minutes. Press START
• Add 2 tbsp of oil in the cooking vessel.
• When the vessel is hot, add zucchini and brown by stirring occasionally.
• Add eggplants and shishito peppers and sauté until they are soft.
• Take vegetables out.
• Add 2 tbsp of olive oil. Sauté onions and garlic until soft and brown
• Stir in thyme, vegetables, tomatoes, salt, and pepper. Stir to combine.
• Press CANCEL.
• Close the lid.
• Select MANUAL 2. Set the temperature to 300F and time to 30 minutes.
• After 20 minutes, take the lid off. Leave pot to cook uncovered for the last 10 minutes.
• When cooking time is complete, let it rest for 10 minutes, uncovered.
• Stir in basil before serving.

Steps:

• Peel and slice eggplant lengthwise into fifteen 1/8-in.-thick slices. Place in a colander over a plate; sprinkle with salt and toss. Let stand 30 minutes., Meanwhile, for sauce, in a large saucepan, saute onion in oil. Add garlic; cook 1 minute longer. Stir in remaining sauce ingredients. Bring to a boil. Reduce heat; simmer, uncovered, until flavors are blended, stirring occasionally, 20-25 minutes. Rinse and drain eggplant., In a large bowl, combine filling ingredients; set aside., Place eggs in a shallow bowl. In another shallow bowl, combine bread crumbs, 1/2 cup Parmesan cheese, garlic, parsley, salt and pepper. Dip eggplant in eggs, then bread crumb mixture., In an electric skillet or deep skillet, heat 1/2 in. of oil to 375°. Fry eggplant in batches until golden brown, 2-3 minutes on each side. Drain on paper towels., Preheat oven to 375°. Spoon 1 cup sauce into an ungreased 13x9-in. baking dish. Spread 2 rounded tablespoons filling over each eggplant slice. Carefully roll up and place seam side down in baking dish. Spoon remaining sauce over roll-ups. Sprinkle with remaining Parmesan cheese. Cover and bake until bubbly, 30-35 minutes.