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Found 9 results

  1. Celiac.com 09/15/2018 - People have a love/hate relationship with the purple fruit called ‘eggplant’. Eggplants, first cultivated in southern India and Sri Lanka, are also known as aubergine, Guinea squash, melazana, and ‘poor-man’s caviar’. Like potatoes they are members of the nightshade family, and despite the fact that we all consider eggplant to be a vegetable, biologically it is defined as a berry, and therefore it is a fruit. When selecting the fruit, select ones that are firm to the touch, have a smooth and shiny skin and are heavy. Avoid those with brown or soft spots and have a dull color. Gently push with your thumb or forefinger. If the flesh gives slightly but then bounces back, it is ripe. If the indentation remains, it is overripe and the insides will be mushy. If there is no give at all, the eggplant was picked too early. Once you bring it home, avoid placing it near tomatoes and apples, as they give off a gas that quickens the ripening process. Try to use the eggplant within two days of purchase. There are several cooking hints that will make your ‘eggplant experience’ more tasteful. Do not cook this fruit in an aluminum pan as it may cause discoloration (both of the pan and the fruit!). The skin is edible on small, younger plants, but should be removed on coarser, older ones. Once you cut the eggplant and cook it right away because the flesh will brown (similar to cut bananas). This fruit absorbs oil very easily, so it is recommended that you coat the slices with cornmeal before frying or baking. To help reduce the bitter flavor in older plants, ‘de-gorge’ the eggplant—Slice the eggplant into ½-inch pieces, salt well, then weigh down each slice in a colander to allow the liquid to drain out of the eggplant for 30 minutes—then rinse with cold water and pat dry. Equivalents and Nutritional Value—one pound of eggplant equals 3½ cups of diced eggplant and 1¾ cups cooked eggplant. One medium eggplant weights about 1 pound. It contains vitamin C and potassium, has anti-bacterial and diuretic effects, as well as flavanoids (cancer fighting antioxidants). One cup cooked eggplant contains 25 calories. The different ways to prepare eggplant are limited only by your imagination. Cut it into matchsticks to add to a stir-fry. Cube it for vegetable stews (Ratatouille). Shred it to make fritters, or puree it for a hummus-style dip. You can also slice it lengthwise and grill it. This fruit is probably most famous for the Italian rendition of Eggplant Parmigiana. But the Greeks have taken this dish one step further, ‘Moussaka’. If you have never eaten this, it is a delight to savor. Lean ground beef may be substituted for the ground lamb. Three zucchini may be used in place of the eggplant (if you prefer). Even if you hate eggplant, you will love Moussaka. The beauty of Moussaka is that this casserole may be made in advance, then covered and refrigerated overnight, or covered with foil and frozen—before you bake it (thaw in the refrigerator completely before baking). Time is precious for us all, and this concoction does take some time to assemble, but every moment is worth it. This makes an impressive side dish for company, it is perfect for a buffet table, or it can be used as a main dish for a family dinner. The following recipe is from my “Wheat-free Gluten-free Reduced Calorie Cookbook”. Traditional Moussaka is ‘loaded’ with calories and fat and cholesterol. This version is lower in calories and fat without sacrificing any of the delicious taste. Moussaka (Greek Casserole Dinner) Ingredients: 1 large eggplant, peeled 2 teaspoons olive oil 1 large onion, chopped ½ pound lean ground lamb 5 teaspoons tomato paste ¼ cup white wine ¼ cup chopped fresh parsley 1/8 teaspoon cinnamon 18 teaspoon salt 1/8 teaspoon pepper 1 tablespoon margarine 1 ½ tablespoon cornstarch 1 cup scalded 1% milk 1 egg beaten until frothy 1/8 teaspoon nutmeg ½ cup gluten-free lowfat cottage cheese 1/3 cup gluten-free corn muffin crumbs, dried 1/3 cup Parmesan cheese, shredded Directions: Preheat broiler. Cut the peeled eggplant lengthwise into ½-inch thick slices. Spray both sides of the slices with gluten-free nonstick spray; set on a broiler pan and broil until browned, turning once. Preheat oven to 350F. Heat olive oil in a skillet; add onion and sauté until lightly browned. Add the lamb and cook, breaking meat up with a fork, for 10 minutes or until the meat is browned. In a small bowl, stir together the tomato paste, wine, parsley, cinnamon, salt and pepper; add to the meat and simmer, stirring frequently, until all liquid has been absorbed. Remove from heat. Melt the margarine in a medium-size saucepan; blend in the cornstarch with a whisk. Slowly stir the hot milk into the cornstarch; cook over medium heat, stirring constantly, until thickened. Cool slightly, and then stir in the beaten egg, nutmeg, and cottage cheese. Spray a 9-inch square pan with gluten-free nonstick spray. Sprinkle the bottom lightly with 2 tablespoons of the corn muffin crumbs. Arrange alternate layers of eggplant slices and meat mixture in the pan. Sprinkle each meat layer with the Parmesan cheese and remaining corn muffin crumbs. Pour the cottage cheese mixture over the top. Bake 45 minutes or until the top is golden. Cool slightly before cutting. Makes 6 (4 ½ X3-inch) serving.
  2. Celiac.com 09/02/2017 - This light, yet hearty eggplant chickpea stew is a tasty way to a heart-healthy meal. It goes great over rice. Ingredients: 2 large eggplants (about 1½ pounds each) 2 large onions, thinly sliced 1½ cups dried chickpeas, rinsed and soaked overnight and drained 1 28-ounce can tomatoes, drained and coarsely chopped 1 ounce dried Porcini mushrooms, re-hydrated 3 teaspoons dried oregano, crumbled 1 bay leaf 3 cups hot water 3 tablespoons extra virgin olive oil, divided 6 cloves garlic, minced 1 small (1-inch) cinnamon stick 1 teaspoon salt 1 teaspoon freshly ground pepper ⅓ cup finely chopped fresh parsley Directions: Heat oven to 400 degrees Fahrenheit. Soak dried mushrooms in a bowl of hot water for 30 minutes. Strain liquid through a sieve lined with a paper towel and set aside. Chop the mushrooms finely. Cut eggplants in half lengthwise. Brush the cut sides liberally with 2 tablespoons oil. Place on a rimmed baking sheet, cut-side down, and roast until tender, about 25 minutes. Let stand until cool enough to handle. Cut into 1-inch cubes and transfer to a 4-quart (or larger) slow cooker. Meanwhile, heat the remaining 1 tablespoon oil in a large skillet over medium heat. Add onions and cook, stirring frequently, until softened, 3 to 6 minutes. Add garlic, oregano, cinnamon stick, salt, pepper, bay leaf and the chopped mushrooms. Cook and stir for 1 minute. Add the chickpeas and the liquid reserved from the mushrooms. Bring to a boil and cook, stirring occasionally, for about 5 minutes. Transfer to the slow cooker and stir to combine with the eggplant. Cover and cook until the chickpeas are very tender, about 4 hours on High or 7 to 8 hours on Low heat. Remove cinnamon stick and bay leaf. Stir in tomatoes and parsley. Serve over rice as a standalone meal or as a side.
  3. Celiac.com 10/29/2015 - Make your next potluck a hit with this wonderfully tasty roasted eggplant dip featuring sweet red bell peppers. Ingredients: 2 medium eggplants 2 tablespoons olive oil 1 red bell pepper 3 cloves garlic 3 tablespoons high quality olive oil 1 teaspoon balsamic vinegar 2 tablespoons minced fresh basil ½ teaspoon fresh lemon juice 1½ teaspoon kosher salt â…› teaspoon freshly ground black pepper Directions: Heat oven to 400°F. Slice the eggplants in half lengthwise. Score the cut side of the eggplants in a crosshatch pattern with a sharp knife, in lines about an inch apart. Poke the skin sides of the eggplants with the tines of a fork all over. Line a cookie sheet with foil. Spread olive oil over the foil, and sprinkle evenly with half the salt. Place the eggplants cut side down on the foil lined pan. Roast on 400°F. for about 30 minutes, or until completely cooked and soft. While the eggplant is roasting, roast the red bell pepper. To do this, coat the bell pepper lightly with olive oil first. Put the bell pepper on a broiling pan and broil the pepper on all sides until the skin is completely black and blistered. Once blistered and blackened, place the bell pepper in a bowl and cover with a plate to steam for several minutes. Once the bell pepper has cooled to the touch, peel off the charred outer skin. Remove the stem and seeds. Place garlic, peeled eggplant, and peeled roasted bell pepper in a food processor, and puree until smooth. Transfer the eggplant mixture from the food processor into a large bowl. Whisk in the olive oil, balsamic vinegar, salt, minced basil, and pepper. Top with a dash of lemon juice and serve with gluten-free toast, crackers, celery and/or cucumber sticks.
  4. Celiac.com 03/26/2015 - A good eggplant Parmesan is a delight to the eye, to the nose, and to the palate. It is also powerful weapon in any dinner arsenal. This easy recipe delivers a tasty, delicious version that will replace pangs of hunger with smiles of joy. Ingredients: 8-10 slices of eggplant, about ½-inch thick ¾ cup of potato flour, rice flour, cornstarch, or general purpose gluten-free flour ¾ cup crushed Rice Chex or gluten-free breadcrumbs ½ cup grated Romano cheese 1 teaspoon salt 1 teaspoon black pepper ½ teaspoon cayenne pepper 1 teaspoon garlic powder 1 teaspoon onion powder 1 teaspoon paprika 1 teaspoon dried oregano 1 teaspoon dried thyme 1 large egg, lightly beaten 2 cups your favorite easy tomato sauce--canned. jarred, whatever might be in the freezer, etc. ⅓ cup olive oil 4-6 ounces mozzarella cheese, preferably fresh, cut 8-10 1/4-inch-thick slices Salt and freshly ground pepper to taste Fresh basil leaves, for garnish Directions: Combine breadcrumbs and grated Parmesan in a shallow bowl. Combine spices in a bowl and mix. Heat the broiler. On the stovetop, put the tomato sauce into a medium saucepan, and warm on a rear burner. On another burner, heat ½-inch of oil in large cast iron skillet over medium heat. Don't let oil get smoky. If oils smokes, pull it off the burner and let it cool until smoking stops. Season both sides of the cutlets with the spice mix of salt, pepper, garlic powder, onion powder, thyme, oregano, paprika, and cayenne. Dredge eggplant in gluten-free flour, then dip cutlets in the beaten egg, then dredge in breadcrumb and cheese mixture, turning to coat both sides. Place cutlets on a plate. Place cutlets in skillet a few at a time, and cook a two or three minutes on each side, until golden. Pull eggplant from skillet and drain briefly on a paper towel. Then use a spatula, transfer browned cutlets to a 10x15 inch baking pan. Top off oil in the skillet. Cook the remaining cutlets, drain and place in baking pan. Top each cutlet with a slice of mozzarella. Now, here's where I do things differently than most traditional preparation methods. Instead of lining the pan with the tomato sauce, I broil the eggplant alone--about 4 inches from heat source until cheese is melted and lightly browned in spots, 4 to 5 minutes. I serve them immediately with warm tomato sauce on the side, and top with grated parmesan or Romano, as desired. This delivers a crunchier eggplant cutlet, and allows guests to add sauce as desired. Garnish with basil leaves. You can also put the warm sauce on the plate and top with the broiled cutlas. Or you can do it the traditional way, by putting the sauce in the pan, then putting the cutlets and cheese in and broiling. However you do it, I'm sure you'll make friend with this gluten-free version of eggplant Parmesan. For chicken or veal Parmesan, try this recipe.
  5. This is one of the best French fry spin-offs I’ve found thanks to the incredible za’atar spice blend. It’s a Middle Eastern staple consisting of sesame seeds, thyme, oregano, marjoram, sage and sometimes mint. You can find it at specialty food stores or sift together your own batch; it’s also great on meats and vegetables. Sweet rice flour is the best way to go. It gives a better crunch than a heavy breading and no clumping. Ingredients: 1 1-pound eggplant 1 cup sweet rice flour Juice from 1 lemon plus 1 tablespoon zest 2 tablespoons za’atar seasoning 1 tablespoon garlic powder ¼ cup sour cream 2 tablespoons heavy cream 1 tablespoon gluten-free hot chili sauce Vegetable oil for frying Salt and pepper to taste Directions For the crema dipping sauce, whisk together sour cream and cream. Stir in hot sauce and season with salt and pepper. Chill until ready to serve. Cut eggplant into ½-inch rounds, then lengthwise into ½-inch strips. Soak in a large bowl of ice water. Place a lid or plate over the top of the bowl to keep eggplant submerged. Chill for at least an hour, but up to 12. In a deep pot, pour vegetable oil to depth of 2 inches. Using a deep-fry thermometer, heat to 325°. In the meantime, whisk together rice flour, lemon zest, za’atar, garlic powder, and a pinch of salt. Drain eggplant and toss to coat. Working in batches, fry eggplant for 3-5 minutes, turning occasionally. Drain on a paper towel and season with lemon juice and another pinch of salt while eggplant is still hot. Serve immediately with spicy crema sauce.
  6. This lighter version of a typical baba ghanoush has a kick all its own from jalapeños. Serve with vegetables, gluten-free chips, or use as a sandwich spread. This recipe makes about two cups and I tend to think it gets better a day or two later. Poke generous holes before baking to allow as much flavor to develop as possible. Ingredients: 1 eggplant 3 cloves garlic 2 medium jalapeños ¼ cup fresh parsley 2 teaspoons lemon juice 2 teaspoons olive oil 1 teaspoon each salt and pepper, plus extra to taste Directions: Preheat oven to 400° Pierce eggplant several times with a fork. Slice in half length-wise, leaving top stem on, and coat each side with olive oil, salt and pepper. Bake on a sheet until soft, about an hour. Remove to let cool enough to handle. While the eggplant is cooking, heat jalapeños and garlic in a small skillet over medium-high heat until just toasted. Let cool and remove stems from peppers. Scoop out flesh from cooled eggplant halves and add to a blender or food processor with jalapeños, garlic, parsley and lemon juice. Blend until smooth, salt and pepper to taste. Serve warm or chilled.
  7. Insalata Caprese is a traditional Italian antipasta with endless room for variation. The usual emphasis on pasta and grains can make finding naturally gluten-free Italian dishes a challenge, but I’ve found the best way to start is to go straight to the garden. Utilizing vegetables and putting them at the forefront of the meal can only heighten any protein you wish to serve. This stacked version is made heartier, but not heavier, by the eggplant which makes it just as great a side as an appetizer. A fruity, medium-bodied white wine pairs delightfully with this dish and brings you’re your palate straight to the days summer. Ingredients: 2 large eggplants 1 red bell pepper 2 medium tomatoes ½ cup sun-dried tomatoes cut in strips 10-12 ounces fresh mozzarella cheese 2 tablespoons olive oil 4 fresh basil leaves 1 tablespoon dried oregano 1 teaspoon salt, divided ½ teaspoon pepper Balsamic vinegar for drizzling Directions: Slice eggplant into ½-inch thick medallions. Place the eight largest slices on a baking sheet and sprinkle with salt and pepper. Allow to sit for 30 minutes, rinse and pat dry. Refrigerate the remaining eggplant. While eggplants are resting, slice pepper in half lengthwise and remove seeds and ribs. Cut in half-inch strips and roast until skins are black and blistered, about 20 minutes. Place roasted peppers in a paper bag to cool. After peppers have cooled, remove charred skins. Heat 2 tablespoons of olive oil in a frying pan over medium heat. Add eggplant slices a few at a time, do not crowd slices. Cook 3-4 minutes on each side or until they begin to brown. Drain on a paper towel and sprinkle with pepper, oregano, and ½ teaspoon salt while eggplant is still hot. Slice tomatoes and mozzarella in sizes similar to the eggplant. Sprinkle tomatoes with remaining salt. To assemble, arrange a tomato for the base and follow with a slice of eggplant, mozzarella, pepper strips, and a few slices of sundried tomatoes. Repeat and drizzle completed caprese with balsamic vinegar. Garnish with a basil leaf.
  8. It's so hard having intolerance to gluten, and dairy especially whenit comes to Italian food. I haven't had eggplant Parmesan since goinggluten-free, but I finally found a gluten-free, dairy freeeggplant Parmesan I can actually eat! The following recipe isgluten-free, dairy-free, egg-free, meat-free, and sugar-free, with theoption for nut-free. However, it is not soy-free as I don't tend to have problems with soy, especially if it is organic, non-GMO, and gluten-free, tofu which is hard to find but very worth it. Vegan Eggplant Parmesan (Gluten-Free) Serves: 4 hungry people Ingredients: 1 large eggplant, sliced 1/4 inch thick 2 pieces of gluten-free bread, toasted and made into breadcrumbs 2-3 tablespoons soy Parmesan (or ground almonds) fresh basil leaves, chopped or torn (optional) olive oil Tomato Sauce: 1 medium onion, chopped 3 cloves garlic, minced or pressed 1 16-ounce can diced tomatoes 1 teaspoon oregano ½ teaspoon basil ½ cup vegetable broth 2 tablespoons tomato paste salt and pepper to taste Vegan Cheeze Sauce: ½ cup extra-firm silken gluten-free tofu ½ cup unsweetened soy milk ½ cup vegetable broth 2 tablespoons cashew butter or tahini 1 teaspoons onion powder 1 ½ tablespoons nutritional yeast 2 teaspoon arrowroot or cornstarch ½ teaspoon sea salt, or to taste Pinch white pepper Directions: Salt the eggplant slices and put them in a colander to drain. Prepare the tomato sauce by sauteing the onion in a non-stick saucepan until it becomes translucent (you may use a little water if you like). Add the garlic and sauté for one more minute. Add the remaining tomato sauce ingredients, and cook for 15-20 minutes. Prepare the cheese sauce: Place all ingredients in a blender and blend until completely smooth. Blend again right before using to make sure that the ingredients haven’t separated. Rinse the eggplant slices and pat them dry with paper towels. Spray or grease a baking sheet lightly with olive oil and place the slices on it (you may have to do this in two batches). Spray the tops lightly with olive oil and place under the broiler. Watch carefully, and remove when the slices start to brown, about 3 minutes. Assemble the casserole: Preheat the oven to 350F. Spray or wipe an 8×8-inch Pyrex baking dish with a small amount of olive oil. Place half of the eggplant slices on the bottom of the dish, edges overlapping. Sprinkle with half the breadcrumbs. Spoon half the tomato sauce and pour half the cheese sauce over the breadcrumbs and sprinkle lightly with soy Parmesan. Repeat the process with the remaining ingredients (reserve some bread crumbs for the top, as mentioned above). Bake uncovered for about 20 minutes, until slightly browned on top. Sprinkle with fresh basil just before serving.
  9. This recipe comes to us from Robin Moore (Can also be chicken parmesan, shrimp parmesan, veal, etc...). Note: I do NOT deep fry the eggplant or bread it. The layering gives the same effect without being greasy. The proportions in this are variable and lots of things can make good additions, like sprinkling shrimp in. Amounts will vary on the size of the pan you use, and none are set in stone, especially the type of veggies you use. Additionally, you could slice chicken breasts up and layer them instead of eggplant, and this goes for veal or pork as well. Many people think the eggplant is chicken until I tell them otherwise. Its good hot, excellent cold, addictive, and even if you hate eggplant you will probably love this. 2 cups bread crumbs. Make breadcrumbs, either grate the fresh bread, whirl it in a blender, or toast it in the oven a while and then put it in a blender if you need bread crumbs that dont stick together. In this recipe, either way works, just break up the clumps and spread them out. I prefer Food for Lifes Brown Rice, fruit-sweetened bread for this. Ingredients: One peeled eggplant: I recommend slicing it lengthwise and then slicing the long slices into strips as they are more maneuverable in a pan than round slices 1 cup Sliced Mushrooms, I like the brown Crimini type Red bell peppers - slice into rings Parmesan Cheese Line a deep-dish pan with tinfoil and spray Pam into it. Put down a thin layer of crumbs and parmesan, I dont really measure, just enough to cover the bottom with crumbs and then shake some Parmesan out. Then I put a layer of eggplant, topped with mushroom and red pepper slices, and then another layer of crumbs and Parmesan, and so forth until the pan is filled. End with a layer of crumbs and Parmesan. Then pour sauce over it. Sauce: Either a can of tomato paste and 4 cans of water to thin it, or a couple of cans of diced tomatoes in juice. Either will work, and the amount varies depending on how big a pan you are using. Normally this will cover a 9x12 inch pan that is 3 inches deep. Garlic, about a teaspoon of powdered, or five or six cloves crushed in a garlic press Mixed Italian seasonings - half a teaspoon Dried Porcini Mushrooms broken up into very small pieces. - This is optional, though they add a lot of flavor ½ cup chardonnay 1 teaspoon white balsamic vinegar OR apple cider vinegar with a teaspoon of sugar Sea Salt: ¼ teaspoon OR regular salt Onion: One cup, finely diced Ground fennel seed: about 1/3 teaspoon Fresh rosemary - ½ teaspoon finely chopped Dried basil: one teaspoon Simmer the sauce for a bit to blend things together, and then pour over the eggplant layered in the pan. You might need to use a chopstick or something to poke it a bit and make sure the sauce penetrates down to the bottom (or lift some of the slices with your finger to do this). Shake Parmesan generously all over the top, then spray Pam on foil to cover pan. Crimp it well and make it tent up over and not touch the food if you can. Seal it well and bake for 50 min in a 350F oven. Its a good idea to put it on a rack close to the top of the oven and have a buffer pan on the bottom rack to dissipate the direct heat. Then take off the lid and add a bit more Parmesan and bake for ten more minutes.
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