Grandma Simpson’s Eggplant and Tomato Parmesan

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GRANDMA SIMPSON’S EGGPLANT  AND  TOMATO  PARMESAN

Ingredients:

  • 1 lg. eggplant

    EGGPLANT AND TOMATO PARMESAN

  • 2 tbsp. olive oil
  • 1-2 cloves garlic, minced
  • 1 tbsp. flour
  • 1 lb. can stewed tomatoes, undrained or home canned
  • 1 tsp. salt
  • 1 tsp. sugar
  • 1/2 tsp. paprika
  • 1/8 tsp. pepper
  • 1/4 tsp. basil
  • Parmesan cheese

Directions:

Peel and cut up eggplant.  Simmer, covered, in small amount of boiling, salted water for about 5 minutes. Drain thoroughly.    In hot oil in skillet, saute garlic until golden.  Stir in flour, stewed tomatoes, salt, sugar, paprika, pepper and basil.  Cook, stirring over medium heat until mixture boils and is slightly thickened.  Mix eggplant with other ingredients, place in greased casserole and top with grated Parmesan.  Bake 20 minutes in 375 degree oven.

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Eggplant and Zucchini Parmigiana

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EGGPLANT-ZUCCHINI PARMIGIANA

Ingredients:

EGGPLANT-ZUCCHINI PARMIGIANA

  • 1/2 c. chicken broth
  • 1/2 c. coarsely chopped celery
  • 1/2 c. chopped onion
  •  clove garlic, minced
  • 2 lg. tomatoes, chopped
  • 1/3 c. tomato paste
  • 1 tsp. basil
  • 1/4 tsp. rosemary, crushed
  • 1/8 tsp. pepper
  • 1 med. eggplant
  • 2 c. sliced zucchini
  • 1 c. cottage cheese, drained
  • 1/2 c. shredded Mozzarella cheese
  • 1/4 c. Parmesan cheese, grated

Directions:

For tomato sauce; in a medium saucepan combine chicken broth, celery, onion, and garlic.  Bring to boiling; reduce heat.  Simmer, uncovered, for 5 minutes. Stir in chopped tomatoes, tomato paste, basil, rosemary, and pepper.  Return mixture to boiling; reduce heat.  Simmer uncovered, for 15 minutes, stirring occasionally. 

Meanwhile, peel eggplant.  Cut into 1/2-inch slices; halve slices.  In a Dutch oven or large saucepan bring 1/2 inch of water to boiling.  Add eggplant and zucchini slices; simmer, covered, for 4 minutes.  Remove vegetable slices from Dutch oven; drain in paper towels.  pat dry. 

Place eggplant and zucchini in casserole dish.  Spoon cottage cheese atop.  Pour tomato sauce over.  Sprinkle with Mozzarella and Parmesan cheeses.  Bake, uncovered, in 350 degree oven for 20 to 25 minutes or until heated through.

Easy Ratouille

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EASY  RATATOUILLE

Ingredients

Vegetables, Eggplant, and Squash

  •  1 eggplant, sliced thinly
  • 2 green peppers, sliced
  • 2-3 onions, sliced
  • Fresh or canned tomatoes, or tomato sauce
  • 3-5 diced carrots
  • 1 or 2 zucchini or summer squash
  • Fresh mushrooms
  • Clove of garlic

Prepare:

 In a wok or frying pan, sizzle garlic in small amount of cooking oil.  Begin sauteing peppers and onions.  Carrots, eggplant, mushrooms, and squash next. Tomatoes at the end.  Add any spices you wish with oil and garlic.  Serve with brown or white rice.  Can add cooked shrimp or chicken for a complete meal.