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From: Deborah (Recipes.vegsource.com)
Subject:         The Main Eggplant
Date: July 1, 2010 at 1:33 pm PST

In Reply to: Eggplant - Main Course posted by Linzi on June 24, 2010 at 7:41 pm:

Roasted Eggplant with Garlic Puree

1 eggplant, about 1 & 1/2 lbs
2 large garlic cloves, peeled and thinly sliced
Grated peel and juice of 1 lemon
1 Tbs virgin olive oil
1 tsp cilantro or parsley, chopped, or to taste
1 Tbs soy yogurt
Salt
Pepper
Cilantro or parsley leaves, for garnish

Preheat the oven to 350 F.
With a sharp knife, make incisions all over the eggplant and insert a sliver of garlic into each one.
Bake the eggplant until it is thoroughly soft and wrinkled all over, about one hour.
Set eggplant in a colander to drain for 30 minutes.
After the eggplant has drained, slice it open, and scrape the meat and the garlic slivers out of the skin.
Using a knife or a food processor, chop to a coarse puree.
Stir in the lemon peel, olive oil, herbs, and yogurt.
Season to taste with lemon juice, salt, and black pepper.
Mound it in a bowl, and garnish with some whole cilantro or parsley leaves.

----

Baked Eggplant Parmesan

2 - 3 lbs small eggplants
Cornstarch
Prepared pancake batter
Olive oil for frying
Jar of chunky spaghetti sauce
8 oz mozzarella cheeze (soy), sliced
Grated Parmesan (soy)
Olive oil pan spray

Peel the eggplants, and slice the long way into 1/2" slices.
(If using regular large eggplants, soak slices in salted water for 1 hour.
Drain, and rinse thoroughly. This removes bitterness.
Asian eggplants do not require this step.)
Dust slices with cornstarch, and shake off excess.
Dip into prepared pancake batter, and shake off excess.
In a frying pan, brown slices in a small amount of oil.
Put slices in one layer in a sprayed baking pan.
Bake at 350 F for 15 minutes.
Spread spaghetti sauce on top of the slices.
Cover spaghetti sauce with sliced mozzarella.
Bake 10 minutes more.
Sprinkle with grated parmesan cheeze (soy).
Serve.

---

Eggplant Sauce for Pasta


1 large eggplant
Olive oil, as needed
Garlic, fresh or granules/powder, to taste
1 can diced tomatoes with Italian seasonings
1/2 cup canned garbanzos/chick peas, drained (optional)
Salt and pepper
8 oz pasta, cooked

Cut stem off of eggplant.
Put eggplant in a baking pan.
Bake at 350 F until eggplant is very soft (press with gloved hands).
Let cool (eggplant can be baked hours ahead, and refrigerated).
Cut eggplant open, and scrape out pulp with a spoon.
Put some olive oil in a frying pan over medium heat.
Add eggplant pulp, and stir-fry until it begins to brown.
Add garlic, if desired, and stir-fry a minute or so.
Add tomatoes, and chick peas (if used), and cook until heated through.
Add salt and pepper to taste.
Serve over hot, cooked pasta.


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