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healthy eggplant ideas

Posted by on Jan. 14, 2013 at 12:55 PM
  • 10 Replies
Help i bought an eggplant i need healthy ideas to cook it. All i know is frying it
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by on Jan. 14, 2013 at 12:55 PM
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Replies (1-10):
campingmomof4
by on Jan. 14, 2013 at 1:16 PM

 I make Eggplant Parm.   My family won't eat it any other way. 

lextjmom0709
by New Member on Jan. 14, 2013 at 1:27 PM
How do you make that my brother used to make it until i cut him out of my life
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lextjmom0709
by New Member on Jan. 14, 2013 at 1:27 PM
How do you make that my brother used to make it until i cut him out of my life
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campingmomof4
by on Jan. 14, 2013 at 1:47 PM

 Eggplant Parm

2 medium eggplant, peeled and cut into 1/2-inch slices

2 teaspoons salt

2 large onions, chopped

2 tablespoons minced fresh basil or 2 teaspoons dried basil

2 bay leaves

1 tablespoon minced fresh oregano or 1 teaspoon dried oregano

1 tablespoon minced fresh thyme or 1 teaspoon dried thyme

3 tablespoons olive oil

1 can (14-1/2 ounces) diced tomatoes, undrained

1 can (12 ounces) tomato paste

1 tablespoon honey

1-1/2 teaspoons lemon-pepper seasoning

4 garlic cloves, minced

2 eggs, lightly beaten

1/2 teaspoon pepper

1-1/2 cups dry bread crumbs

1/4 cup butter, divided

8 cups (32 ounces) shredded part-skim mozzarella cheese

1 cup grated Parmesan cheese

Place eggplant in a colander; sprinkle with salt. Let stand for 30 minutes. Meanwhile, in a large skillet, saute the onions, basil, bay leaves, oregano and thyme in oil until onions are tender.

Add the tomatoes, tomato paste, honey and lemon-pepper. Bring to a boil. Reduce heat; cover and simmer for 30 minutes. Add garlic; simmer 10 minutes longer. Discard bay leaves.

Rinse eggplant slices; pat dry with paper towels. In a shallow bowl, combine eggs and pepper; place bread crumbs in another shallow bowl. Dip eggplant into eggs, then coat with crumbs. Let stand for 5 minutes.

In a large skillet, cook half of the eggplant in 2 tablespoons butter for 3 minutes on each side or until lightly browned. Repeat with remaining eggplant and butter.

In each of two greased 11-in. x 7-in. baking dishes, layer half of each of the eggplant, tomato sauce and mozzarella cheese. Repeat layers. Sprinkle with Parmesan cheese. Bake, uncovered, at 375° for 35 minutes or until a thermometer reads 160°. Makes 10-12 servings.

eustacejessica
by Jess on Jan. 14, 2013 at 2:37 PM

I like to slice it up and grill it. You could make an eggplant parm.

copperswifey
by Silver Member on Jan. 14, 2013 at 9:50 PM

This is what we love! :)

Quoting campingmomof4:

 I make Eggplant Parm.   My family won't eat it any other way. 


copperswifey
by Silver Member on Jan. 14, 2013 at 9:54 PM

Flourless Eggplant Pizza

 

  • 1/2 largeeggplant, sliced into thin rounds

  • 1/2 cupgrated Parmesan cheese

  • 1 tablespoonextra virgin olive oil

  • 1/3 cuptomato sauce

  • 1/3 cupshredded Cheddar cheese

  • salt and ground black pepper to taste

 

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Arrange eggplant rounds on a baking sheet;lightly coat with olive oil.
  3. Bake eggplant rounds in preheated oven until hot, about 5 minutes.
  4. Flip the eggplant rounds; top with Parmesan cheese in an even layer to cover. Return eggplant to oven and bake until the cheese is melted, about 5 minutes.
  5. Drop a dollop of tomato sauce into the center of each eggplant round; top with Cheddar cheese.
  6. Bake until Cheddar cheese is bubbling, about 5 minutes more. Season with salt and pepper to serve.
emilyrosenj
by Margaret on Jan. 15, 2013 at 6:59 PM
We like eggplant fries. Slice the eggplant into fries. Dip in egg white then breadcrumbs. Bake on 400 until done about 25 minutes.
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lextjmom0709
by New Member on Jan. 15, 2013 at 7:11 PM
Might try those tomorrow and see my son loves any veggie and fries so now i can mix it up


Quoting emilyrosenj:

We like eggplant fries. Slice the eggplant into fries. Dip in egg white then breadcrumbs. Bake on 400 until done about 25 minutes.

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taniamorse85
by Bronze Member on Jan. 15, 2013 at 11:25 PM

I made this soup last week, and we all loved it.  In fact, I already got another eggplant so I can make it again soon.  It's both healthy and easy to make.

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