Author Topic: eggplant parmagiana  (Read 6082 times)

ausgirl

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eggplant parmagiana
« on: February 19, 2011, 05:29:15 PM »
I have just experimented making an eggplant parmagiana.
Everyone else in the family is having evil spaghetti with the sauce I made, however I made a separate something for myself.
If it tastes good, I'll post a recipe...the proof will be in the eating!
I can't wait, it smells so good!
Ausgirl




Doug Varrieur

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Re: eggplant parmagiana
« Reply #1 on: February 19, 2011, 05:35:46 PM »
We love eggplant parmigiana and we eat it often..... I like to coat the eggplant with pork rind flour and fry in olive oil till crisp  YUMMMMM!
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ausgirl

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Re: eggplant parmagiana
« Reply #2 on: February 19, 2011, 06:07:35 PM »
I just lightly fried it in olive oil with some italian seasoning and then put it on paper towel to drain any excess.  It smells so good in the oven, I am drooling!
The carb count was a little hard to work out, but I think I got it!
Ausgirl




ausgirl

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Re: eggplant parmagiana
« Reply #3 on: February 19, 2011, 07:16:35 PM »
Oh
My
Goodness

It was soooooooooooo delicious, and the best thing was it made 4 servings, so it was fairly low in carbs.
I'll try to work out the recipe (after scribbling as I went along) and see what I can come up with and post it.  I'm so happy, and so content, it was soooooooooooooooo good!
Ausgirl




joagain

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Re: eggplant parmagiana
« Reply #4 on: February 19, 2011, 07:18:32 PM »
WELL IS IT GOOD ?

joagain

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Re: eggplant parmagiana
« Reply #5 on: February 19, 2011, 07:20:03 PM »
LOL I ask the question the same time you put that  glad it was good will be waiting for the recipe ausgirl !!!!!

ausgirl

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Re: eggplant parmagiana
« Reply #6 on: February 19, 2011, 07:22:15 PM »
Yes Jo, I will get onto it and post soon
Ausgirl




MommaB

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Re: eggplant parmagiana
« Reply #7 on: February 19, 2011, 10:53:42 PM »
I have NEVER had eggplant...so would need a VERY easy and detailed recipe...I'm excited about trying new things!!!   ;)

Thanks for experimenting and sharing with us!!!



owensmath

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Re: eggplant parmagiana
« Reply #8 on: February 20, 2011, 07:24:20 AM »
Somewhere on this discussion board I posted what I made with eggplant one time. It was delicious! I cut the eggplants in strips, like fat french fries. Then, I dredged them in an egg wash and coated them with milled flax seed and fried them. They were great the first time, and then as leftovers (hot OR cold!).

umpa

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Re: eggplant parmagiana
« Reply #9 on: February 20, 2011, 08:54:04 AM »
I like to cut my eggplant in to slices, panfry it in water until slightly soft, and put it in a baking dish.Then I cover it in spagetti sauce and mozzerella.Eggplant parmesean!I also add meat if i want it.Quick and easy meal and the kids love it! ;)

ausgirl

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Re: eggplant parmagiana
« Reply #10 on: February 20, 2011, 10:50:09 AM »
Hi Umpa, that's basically what I did.
I made a big pot of meat sauce (I call it Spaghetti Bolognese) and then pan fried my eggplant strips and zucchini strips in a little olive oil and some italian seasoning (next time I wouldn't use that, didn't realise it had salt in it and it made the dish a little salty - would just use basil and oregano).

Then I lined the glass dish with a mixture of the strips, topped it with some of the sauce, then some mixed cheeses, then repeated the step a couple of times - it made 4 servings and was absolutely delicious!  I now have a quick and easy lunch for the leftovers or an easy dinner as my hubby is on afternoons this week, so I am basically cooking for one!

Yay!
I will do this again and again, I love eggplant and zucchini.  Next time I might try it with a low-carb marinara sauce, but it might be hard to beat this one!
Ausgirl




joagain

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Re: eggplant parmagiana
« Reply #11 on: February 20, 2011, 02:58:35 PM »
That sounds about what I did for the eggplant lasagna I made

MommaB

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Re: eggplant parmagiana
« Reply #12 on: February 20, 2011, 09:57:53 PM »
After you "panfry" in water and put it in the baking dish with the sauce and cheese, how long did you bake it and at what temp.!?!

Thanks! I bought eggplant today and will try this for dinner tomorrow night!!
 :D ;) ;D :) 8)



ausgirl

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Re: eggplant parmagiana
« Reply #13 on: February 21, 2011, 12:25:35 AM »
I just panfried it in a little oil, not water, but Umpa says she pan fried hers in water.

Once it was layered, I put it in the oven for about 30 minutes, until it was bubbling and brown on top
Ausgirl




joagain

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Re: eggplant parmagiana
« Reply #14 on: February 21, 2011, 05:28:59 AM »
When I pan fried my in water I guess I did it too long so my eggplant was mushy . Just dont do it too long Mushy eggplant is not good .