Eggplant Recipe

Eggplant Recipes: Baked Eggplant Parmesan

This baked eggplant parmesan is one of our favorite eggplant recipes!

Prep: 20min

Total: 60min

Yield: 6

Ingredients:

• 2 large eggplant (cut into ¼-inch thick rounds)
• 2 eggs (beaten)
• ¼ cup almond milk
• 1½ cups panko breadcrumbs
• 1¼ cup grated Parmesan cheese (divided)
• 2 teaspoons oregano
• 2 tablespoons fresh thyme
• ½ teaspoon red pepper flakes
• ½ teaspoon sea salt (more for sprinkling)
• Freshly ground black pepper
• Extra-virgin olive oil (for drizzling)
• 28 ounces Marinara Sauce
• 2 large balls fresh mozzarella (thinly sliced)
• ⅓ cup fresh basil leaves

Instruction:

1. Preheat the oven to 400°F and line 2 baking sheets with parchment paper.
2. In a medium-sized shallow dish, whisk the eggs and almond milk.
3. In another medium-sized shallow dish, combine the panko, 1 cup Parmesan cheese, oregano, thyme, red pepper flakes, salt, and several grinds of pepper.
4. Dip the eggplant slices into the egg mixture and then into the panko mixture. Place onto the baking sheets, drizzle with olive oil, and bake for 18 minutes or until tender and golden brown.
5. In an 8×12 or 9×13-inch baking dish, spread ½ cup marinara, layer half the eggplant, and top with 1 cup of marinara and half the mozzarella. Repeat with the remaining eggplant, the remaining marinara, and the remaining mozzarella. Sprinkle with the remaining ¼ cup Parmesan cheese, drizzle with olive oil, and sprinkle with a few more pinches of sea salt. Bake for 20 minutes or until the cheese is nicely melted. Turn the oven to broil and broil for 2 to 4 or until the cheese is browned and bubbling.
6. Remove from the oven and top with fresh basil.

Chinese Eggplant with Spicy Garlic Sauce

Prep: 10min

Total: 20min

Yield: 4

Serving Size: 1 serving

Nutrition Facts: calories 161 kcal, Carbohydrate 22 g, Protein 4 g, Fat 7 g, Sodium 260 mg, Fiber 10 g, Sugar 13 g, servingSize 1 serving

Ingredients:

• 2 tablespoons cooking oil (divided)
• 3 eggplant (small, cut into long strips)
• 2 cloves garlic (finely minced)
• 1 red chile pepper (finely minced)
• 1/2 inch fresh ginger (peeled and finely minced)
• 1 green onion (chopped)
• 1 tablespoon soy sauce
• 1 tablespoon black vinegar (Chinese black vinegar)
• 1/2 teaspoon sugar

Instruction:

1. In a wok or saucepan over high heat, add 1 tablespoon of the cooking oil and swirl to coat wok. When wok is hot, add eggplant in a single layer. Cook 2 minutes and flip over each piece so they cook evenly. Cook another 2-3 minutes, flipping occasionally.The egg plant should have changed in color, the skin wrinkled and the flesh soft.
2. Push eggplant aside in wok and add 1 tablespoon cooking oil. Add garlic, red chile peppers, ginger and green onion. Stir these aromatics until they become fragrant. Combine aromatics with eggplant and stir fry for one minute. Add soy sauce, black vinegar and sugar and stir to combine all. Serve immediately.

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