Recipe #1:
Ingredients
1 large eggplant, about 2 pounds
¼ cup grated Parmesan cheese
¾ cup olive oil
½ tsp garlic powder
½ tsp dried basil
2 cups canned tomato sauce
8 ounce shredded mozzarella cheese
Preparation
Peel the eggplant and cut it into ¼ inch slices. Fry the pieces on both sides in heated oil, until they turn brown. Drain excess oil on paper towels. Keep a layer of eggplant slices in a shallow baking dish. Cover it with tomato sauce. Sprinkle it with garlic and basil powders, a little of mozzarella cheese and a little of Parmesan cheese. Make the layers in a same way, until all the ingredients are used, ending with mozzarella cheese. Bake it uncovered at 400°F for about 15-20 minutes.
Recipe #2:
Ingredients
1 medium-sized eggplant
½ cup grated Parmesan cheese
¼ cup vegetable oil
1 clove garlic, mashed
¼ cup finely chopped onion
1 tbsp minced parsley
¼ tsp pepper
1 tsp salt
3 cans tomato sauce
1 lemon
Flour
1 tbsp vegetable oil
8 ounce sliced mozzarella cheese
1 egg
¼ cup milk
Vegetable oil for frying
Preparation
Heat ¼ cup vegetable oil in a large skillet and then add garlic and onions. Fry them over low heat; stir occasionally, until onions become yellow and tender. Then add pepper, tomato sauce, parsley and salt and allow it to boil slowly for about 30 minutes. Meanwhile, peel the eggplant and cut it into thick slices of about ¼ inch. Brush each slice with lemon juice in order to prevent discoloration. Beat an egg slightly and mix it with milk and 1 tbsp vegetable oil. Cover each slice of eggplant with flour and pat well to remove excess flour. Dip each slice into milk and egg mixture. Heat 2 tbsp oil over medium heat in a large skillet. Fry the eggplant slices on both sides in the heated oil, until they turn golden brown. Add more oil if necessary. In a baking dish, make the layers of eggplant, sauce and mozzarella cheese. The top layer should be of Parmesan cheese. Bake it for about 30 minutes at 350°F.
Recipe #3:
Ingredients
1 large eggplant, about 2 pounds
¼ cup grated Parmesan cheese
1 pound ground beef, lean
3 tbsp vegetable oil
1 can diced tomatoes, undrained
2 cloves garlic, minced
1 ½ cup fresh, soft breadcrumbs, about 3 slices
1 can of tomato paste
¼ tsp pepper
1 tsp salt
3-4 slices or 1 cup shredded mozzarella cheese
Preparation
Trim the ends of eggplant and cut it into two halves. Remove off the inner core of eggplant and keep aside the sturdy shell in the baking pan for stuffing. Heat vegetable oil in a large skillet. Add cubed eggplants into heated oil and fry, until they become soft. Remove using a slotted spoon and place on paper towels. Place the ground beef in the skillet and cook it while breaking up. Add garlic to the pan and fry it, until it becomes soft. Then add tomato paste, diced tomatoes, pepper and salt in it. Allow it to boil with frequent stirring for about 15 minutes. Then add Parmesan cheese, breadcrumbs and eggplant. Fill the hot meat and breadcrumb mixture into the eggplant shells. Cut mozzarella cheese into triangles and place them on the top of the eggplant halves. You can also top the eggplants halves with shredded mozzarella cheese. Bake stuffed eggplant Parmesan at 350°F for about 25 minutes. While serving, place the eggplant halves on cooked buttered green beans or other vegetables.