Eggplant Parmesan With Ground Beef, Onion and Garlic

While Western or American eggplant, the dark purple range is easily ready year round, peak season is late summer straight through early fall. The market are filled with the freshest product and the prices are generally a small less than other times of the year. Slabs of eggplant hit the grill, and delicious casseroles and side dishes find their way on to the dining table. Astounding international recipes come out and the exotic and delicious dishes from cuisines around the world are created. Among the most beloved recipes to make its way out of the formula box is eggplant Parmesan; and the numerous variations of this classic dish.

In this formula lean ground beef is sauteed with onion and garlic until the beef is browned. The beef compound is combined with whole tomatoes, tomato paste, granulated sugar, dried oregano, dried basil, sea salt, fresh ground black pepper and water. The sauce is simmered for 20 minutes to blend flavors, sacrifice and thicken. Meanwhile slices of eggplant are breaded and lightly fried in oil to crisp and brown. Casserole style dish is built by layering eggplant with homemade tomato sauce and mozzarella cheese. The dish is baked until golden brown.

Vegetarian Dishes

Eggplant Parmesan with Ground Beef Onion and Garlic

Ingredients:

1 pound Lean Ground Beef
1/2 cup Yellow or White Onion, chopped
1 large Garlic Clove, minced
1-1/2 cup Whole Canned Tomatoes, drained but support juice
1 (6 ounces) can Tomato Paste
1 tablespoon Granulated Sugar
2 teaspoon Dried Oregano
1 teaspoon Dried Basil
1-1/2 teaspoon Sea Salt
1/4 teaspoon Fresh Ground Black Pepper
1 cup Cold Water
2 Large Eggs
1 tablespoon Cold Water
1 large Eggplant, peeled & cut into 1/2" slices (at least 6 slices)
3/4 cup Fine, Dry Plain Bread Crumbs
Peanut Oil
1 (6 ounces) package Mozzarella Cheese, thinly sliced
1-1/4 cup grated Fresh Parmesan Cheese

Preparation:

1. Preheat the oven to 325 degrees F.
2. In a large skillet, cook the ground beef and saute the onion, until the meat has browned on all sides.
3. Drain completely.
4. Add the garlic, tomatoes, tomato paste, sugar, oregano, basil, salt, pepper and water.
5. Mix well and bring the compound to a boil.
6. Reduce the heat and simmer, uncovered for 20 minutes, stirring occasionally.
7. In a shallow bowl, integrate the eggs and 1 tablespoon water.
8. Beat well.
9. Dip the eggplant slices into the egg compound and coat with bread crumbs.
10. Fry in hot peanut oil until golden brown, drain on paper towels.
11. Cut each slice of Mozzarella in half.
12. Cut each half diagonally to form 2 triangles.
13. Grease a shallow 2 quart casserole dish with nonstick cooking spray.
14. Layer half of each of eggplant, the meat sauce and cheese in the casserole dish.
15. Repeat the layers, omitting the cheese.
16. Add the rest of the reserved liquid.
17. Bake for 30 minutes in the preheated oven.
18. Add the remaining Mozzarella and Parmesan cheese to the top of the casserole.
19. Bake for an added 10 to 15 minutes or until the cheese is melted and bubbly.

Eggplant Parmesan With Ground Beef, Onion and Garlic

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Using Eggplant & Zucchini

Eggplant and Zucchini on their own are healthy, nutritious vegetables, uncostly and versatile and can be used to put in order many mouth watering dishes, separately or together.

Eggplant and Zucchini make a lovely duo with their distinctive coloring of purple and green and to my knowledge, the best way to eat eggplant is by frying or grilling it; although zucchini can be eaten raw or in a salad. The estimate of dishes that can be made using Eggplant and zucchini are numerous. Eggplant is such a versatile vegetable that it can be cooked in many dissimilar ways. Whenever eggplant is in season, I make it a point to bring some home in order to make a very original formula which all my family loves.

Vegetarian Dishes

Zucchini is best when they are small unless you are planning to scoop and stuff it with a collection of fillings, after which it is baked or fried and cut into wheels. Otherwise, zucchini is generally boiled, grilled, baked or stuffed, but soft and squashy when cooked. Zucchini can also be used in many recipes,

There are so many ways in which you could use Eggplant & Zucchini in the same dish where it can be the main component of the dish or a part of it. Both vegetables are low in calories and fat and also not very costly. Vegetarians love them due to its inherent nourishment and low calorie levels

Eggplant when cooked in wedges becomes limp and soggy and that's the main presuppose why many cooks prefer to slice it thinly when using in their Eggplant and zucchini dishes. Another prominent fact to remember is that the Eggplant seeds tend to have a bitter taste and should be removed as much as inherent before being cooked.

There are a collection of dishes that can be prepared using eggplant and zucchini and to name some of them are: a red pepper stew or a layered casserole using both eggplant and zucchini together with tomatoes and cheese or a grilled eggplant and zucchini dish which is even more healthier since it is not fried, and grilling also removes the excess water and also adds a unique smoky flavor to the dish. A few more yummy dishes using eggplant and zucchini are those made with spaghetti or eggplant and zucchini with lasagna, all favorites and easy to prepare. Eggplant and zucchini dishes can be made ahead of the desired time and drizzled with a dressing of lemon juice or sprinkled with cheese just before serving or garnished with wedges of tomato to generate a burst of color at the supper table.

The benefits of eating eggplant and zucchini are numerous. It has many vitamins and proteins, and helps in the digestion of food and acts against heart disease while zucchini is said to help cure asthma and other diseases such as scurvy and multiple sclerosis. Therefore, using both eggplant and zucchini in a dish can not only provide you with a yummy meal, but also a nutritious one full of vitamins and minerals.

Whichever way you put in order the dish using Eggplant and Zucchini; it would surely be a hit especially with those who love veggies and is sure to impress your supper guests.

Using Eggplant & Zucchini

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Vegetarian Recipes: Stuffed Eggplant Appetizers Recipe

You do not have to be a vegetarian to appreciate a good and tasty vegetable appetizer. In fact, you may want to serve these delicious and attractive morsels for your next black tie event. This recipe is just as elegant for serving at fancy parties or at home as they are appealing to the eyes and the palate.

They are the perfect addition whether you want a vegetable side dish at the family meal or you are planning your wedding dinner. Yes, stuffed eggplant can be just that great. When you make them yourself, you can impress anyone who insists on having a good vegetable dish. While making this particular recipe you will create four simple servings, which makes it ideal for serving a small crowd.

Vegetarian Dishes

Easy Party Appetizers Recipes for Vegetarians

This particular recipe is adaptable, by simply increasing the measurements of its ingredients by the number of people you will be serving. For instance, doubling the recipe will serve 8 rather than four and so on. These are delicious and you will want to serve them whether you are having a quite get together with family and friends. They also make a nice addition when you want to serve something different as your vegetable side dish while you are BBQ grilling.

Recipe for Stuffed Eggplant Appetizers

What You Need

4 small eggplants 4 ounce each 2 teaspoons vegetable oil 2 Tablespoons diced bell pepper 2 Tablespoons diced onion 1 minced garlic clove 1 beaten egg ½ cup ricotta cheese 3 Tablespoons seasoned dried bread crumbs ¼ teaspoon basil ¼ teaspoon oregano ¼ teaspoon salt ¼ teaspoon pepper ½ cup shredded mozzarella cheese

How to Make It

Prepare a large size casserole dish by lightly spraying it with cooking spray, and then set aside until needed.

Preheat your oven to 350 degrees Fahrenheit.

Rinse the eggplants and then cut them each in half, lengthwise. Scoop out the pulp, while leaving a ¼ inch thickness to their shells.

Reserve the shells by setting them aside until needed. Chop up the eggplant pulp into small pieces and reserve until needed. Beat the egg and set aside until needed.

Add the oil into a small skillet over a medium heat, and then add the bell pepper, onions, garlic, and eggplant pulp. Stir to combine and heat all ingredients. Reduce heat and allow the mixture to saute until tender.

Remove from heat. Stir in the egg, ricotta cheese, bread crumbs, basil, oregano, salt and pepper.

Evenly distribute this vegetable mixture into the reserved eggplant shells. Transfer the shells into the prepared baking sheet. Place in the preheated oven and bake for about 25 minutes.

Remove stuffed eggplant shells from the oven. Sprinkle mozzarella cheese evenly over each and then broil for about 2 or 3 minutes to melt the cheese, but do not allow them to burn.

Vegetarian Recipes: Stuffed Eggplant Appetizers Recipe

Stuffed eggplant are delicious and easy party appetizers that are full of good vegetables to serve your family. If you are searching for a cold appetizer recipe for a formal party or while you are BBQ grilling, we have many to share on our website.

EasyAppetizerRecipes.net - You Make the Appetizers, We Help You Make Them Delicious

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Vegetarian Italian Food - Eggplant Marinara

If you are a fan of Italian cuisine and you love all types of pizza and pasta, why not try a vegetarian dish? The following recipe for eggplant marinara is guaranteed to please you because the flavors go so well together.

This recipe features garlic, tomatoes, basil and three kinds of Italian cheese for an authentic taste of Italy. The vegetables add flavor, nutrients, and you can serve this with a salad on the side. This recipe makes enough to serve eight people.

Vegetarian Dishes

Eggplant is a flavorful vegetable but it is not one of the most common ones. It gives flavor to a lot of famous dishes including Greek moussaka. It can have a bitter flavor, which some people dislike.

This is not so noticeable in stews or highly flavored dishes but if the eggplant is the main ingredient in the meal or if you are serving it alone, it can be a problem. To remove the bitterness, you should sprinkle salt over the vegetable and leave it to "sweat" for half an hour. Then you can brush the salt away. The way this works is that the salt sucks out the chemical responsible for the bitterness.

An alternative method would be to slice the vegetable and then chill the slices for four hours. Thaw the slices and press out the water using your hands. This process makes the flesh more delicate so for the following recipe use the salt because the slices do need to hold their shape when you roll them up.

What You Need:

1 lb ricotta 1/2 lb thinly sliced mozzarella 5 minced cloves garlic 1 oz finely chopped parsley 10 finely shredded basil leaves 6 oz tomato paste 1/2 cup all purpose wheat flour Cooking spray 4 oz parmesan Cracker meal 2 peeled eggplants 2 beaten eggs 1/2 teaspoon black pepper 1 tablespoon olive oil 5 lbs peeled, blanched tomatoes

How To Make It:

Heat the olive oil in a skillet covered with cooking spray and saute the garlic. Stir in the tomatoes and tomato paste and cook for twenty to thirty minutes over a moderate heat, stirring a few times. Sprinkle the shredded basil over the top, and then add the grated cheese and pepper. Take the mixture off the heat.

Combine the ricotta and parsley. Preheat the oven to 350 degrees F. Slice the eggplants lengthwise into quarter inch slices, then sprinkle salt over them. Leave them to stand for thirty minutes, then dip them in egg and dredge them in cracker meal. Bake for ten to fifteen minutes or until they are tender.

Put a slice of mozzarella and a scoop of ricotta in the center of each slice of eggplant and roll them up. Arrange the eggplant rolls seam side-down in a cooking spray-coated baking pan. Pour the marinara sauce over the top and bake for twenty five or thirty minutes. Garnish with grated cheese and parsley and serve hot.

Vegetarian Italian Food - Eggplant Marinara

If you enjoy the flavor of Italy you might like to try some delicious homemade pizza recipes. There are lots of types of pizza to choose from, literally something for everybody who enjoys pizza.

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Different Ways to Cook Eggplant

As a vegetable, eggplant does not necessarily have the best reputation. But this is not due to the eggplant itself, this is because of the way it is frequently prepared. Breaded and fried, then layered with greasy cheese, eggplant suddenly becomes a caloric nightmare. Eggplant itself is not high in calories, however. It is actually made up of 92% water and therefore contains only about 14 calories per half cup on its own. It is also a good source of fiber, calcium, and potassium. So eggplant is a great choice to include on your dinner plate, and there are many healthy and delicious ways to prepare it.

First, before preparing your eggplant dish, take care to select your desired type of eggplant. At your local grocery store or farmers' market, you may find Japanese White Eggs, which are small and white; Thai eggplants, which are a small green variety of Kermit eggplant; and Black Beauty eggplants, which are the large, glossy and dark purple variety that we most commonly see today. As with all vegetables, I highly recommend growing your own, since this is the best way to insure that they are healthy, fresh, and free of chemical pesticides and herbicides. The variety that I have grown successfully and enjoy most is an Italian heirloom variety called the Rosa Bianca eggplant. Whereas Black Beauty eggplants sometimes tend to have bitter flesh, the Rosa Bianca has a mild flavor that is not bitter, and a very nice meaty flesh. It works well as a meat substitute in vegetarian dishes, and is excellent in the following recipes.

Vegetarian Dishes

Eggplant Parmesan
In traditional eggplant parmesan, the eggplant is fried, which fills it with grease and negates its traditional value. Instead of frying the eggplant, try broiling it. Cut the eggplant into ½ inch slices, coat them with breadcrumbs, spray the slices with cooking spray, then broil them in the oven for 5minutes on each side. Serve the eggplant slices with marinara sauce and a slice of low-fat mozzarella cheese on top.

"Poor Man's Caviar"
An entire eggplant can be baked inside your oven, then split open and served with toast points or crackers, a dish known as Poor Man's Caviar. Simply wash the eggplant, cut off the stem and ends, and slice the whole thing in half length-wise. Brush the cut sides of the eggplant with olive oil, then sprinkle them with garlic, cilantro, lemon juice and/or basil. Bake the eggplant halves for 30-40 minutes (or until the flesh is nice and tender) at 400 degrees F.

Indian Style Eggplant
This dish is seasoned with coriander, a fragrant spice frequently used in Indian cooking. To make it, you will need 2 and ½ pounds of eggplant, 2/3 of a cup of clarified butter, 1 cup of chopped white onions, 4 large tomatoes, chopped, and 4 teaspoons of crushed coriander seeds. To begin, preheat your oven to 325 degrees F. Cut the eggplants in half, brush the cut sides with olive oil, and bake them for about 30 minutes, or until the flesh becomes soft. Remove them from the oven, and use a spoon to scoop the flesh from the peel and into a bowl. (Or, if you prefer, you can leave the peel on.) Mash the eggplant flesh with a potato masher. Set the bowl of mashed eggplant aside. Next, heat the clarified butter in a skillet over medium heat. Saute the onions for about 5 minutes, until the are translucent. Stir in the chopped tomatoes and the eggplant. Cook, stirring frequently, until most of the liquid has evaporated. Remove the skillet from the heat, and sprinkle the dish with coriander.

Grilled Eggplant
Eggplant makes a great addition to shish kebabs when cut into chunks. You can also place ½ inch slices directly on the grill rack. Brush on a little bit of olive oil to keep them from sticking, season them with salt and pepper, and grill them over direct heat until they are tender. It should only take about 3 minutes or so per side. These eggplant slices are excellent on top of couscous, or on a sandwich with Focaccia bread, goat cheese, and some fresh tomato and spinach.

Eggplant Lasagna
Thinly slice an eggplant lengthwise. Then use these slices as a substitute for noodles in your favorite lasagna recipe.

Ratatouille
Ratatouille is a classic hearty and filling eggplant dish. To make it, you will need 2 tablespoons of olive oil, 3 cloves of minced garlic, 2 teaspoons of dried parsley, 1 eggplant that has been cut into cubes, 1 cup of grated parmesan cheese, 2 sliced zucchini, 1 sliced onion, 2 cups of sliced mushrooms, 1 sliced green bell pepper, and 2 large tomatoes, chopped. Begin by greasing a casserole dish with 1 tablespoon of the olive oil and preheating your oven to 350 degrees F. Place the remaining 1 tablespoon of oil in a skillet and heat in over medium heat. Saute the garlic for 2 minutes, then add in the eggplant and parsley. Allow these to cook, stirring frequently, for 10 minutes. Remove the sautéed eggplant from the stovetop, and season it to taste with salt. Then spoon the seasoned eggplant evenly into the casserole dish. Sprinkle parmesan cheese over the eggplant. Arrange the zucchini slices on top of the eggplant, and add another layer of parmesan. Follow with the onion, mushrooms, bell pepper, and tomatoes. Top it all off with the remaining parmesan cheese. Bake for 45 minutes, and enjoy.

Different Ways to Cook Eggplant

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