Oven baked, no fry, eggplant parms


 
BFletcher said:
Call me twisted but this got me thinking about your Holiday cheesecake production, which is not in the distant future!

Your posts are always enjoyable and productive, Brett.
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Josh Dekubber said:
Brett You make a lot of fantastic looking food! Always impressive. The amount of variety is impressive also.
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Thanks gents. Your very kind words are appreciated and noted.

I just enjoy cooking and creating. This is my only creative outlet.

I deal with numbers, money and peoples challenges all day long.

Food doesn’t talk back and I get my rewards fairly quickly.

And growing up in NY, we were exposed to a lot of ethnic food(s). So I’m a little adventurous at times.

All humans eat. It’s the only common bond we share. Sometimes breaking bread with others is the only way we learn of other cultures.
 
Brett-EDH said:
Thanks gents. Your very kind words are appreciated and noted.

I just enjoy cooking and creating. This is my only creative outlet.

I deal with numbers, money and peoples challenges all day long.

Food doesn’t talk back and I get my rewards fairly quickly.

And growing up in NY, we were exposed to a lot of ethnic food(s). So I’m a little adventurous at times.

All humans eat. It’s the only common bond we share. Sometimes breaking bread with others is the only way we learn of other cultures.
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You are definitely a master of your craft. It's inspiring. I love grilling Ribeye steak for my nabors and just a hand full of other things but you are at a much higher level. I totally understand your thinking. Keep up your amazing work!
 
Darryl - swazies said:
This egg plant looks healthy and delicious.........very cheesy!
I never cook anything like this......it is intersting....the eggplant gets seasoned I would guess?
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Once sliced into discs, i laid them on parchment paper and then drizzled them with evoo, then salted and peppered them and then rubbed some fresh chopped garlic on them.

This way the raw garlic cooks when you bake these eggplant discs for around 20 minutes on 400F.

Then take the tray of these guys out of the oven and add the ricotta dollops atop each disc, then a spoonful of tomato puree, or any sauce of your choosing and then top them with a slice of fresh mozzarella.

Then back into the oven for another 15 minutes so the cheeses melt and those topped ingredients warm through.

Then serve.

I used to do the discs in a frying pan but the goal was to not fry these eggplant discs. Less oil and much healthier.

So the bake method works wonders. It was really good and I think I had 5 discs and was full. Only 4 leftover total.
 
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I do this on the grill. I put a little olive oil on each side with a brush, put them on a silicone backing sheet until cooked, layer them with sauce, and cheese in a Pyrex pan, cover with foil, and put back on grill until all melted. Comes out great.
 
Joe Anshien said:
I do this on the grill. I put a little olive oil on each side with a brush, put them on a silicone backing sheet until cooked, layer them with sauce, and cheese in a Pyrex pan, cover with foil, and put back on grill until all melted. Comes out great.
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I used to too when I had a gasser as it’s so easy that way, especially for any grilled veggies.

Charcoal takes longer so I’ve adapted. But I really liked grilled eggplant parms.
 
Frying eggplant was always the go to when growing up, but I haven't fried any in 2 years, just baked on parchment paper ....dunk the eggplant in flour, then an egg wash mixed with a little oil with salt/pepper/garlic then into the oven on the preheated pan....comes out perfect, then dress them up how you want and another quick trip in the oven...done...
 
I don't know much about eggplant but I am very interested........
I wonder if it would be best paired with a fish or if a specific protien would be best?
To be honest I believe eating a meal based mostly on plant material like all the pics posted in this thread ( not beating you guys up at all, I actually want to eat this ) would leave me feeling....not sure how to say it.....maybe not satisfied enough....or hungry 30 minutes after dinner?????
I am to the point where I feel I need a protien or a higher amount of fat in most of my meals.....without getting into it too much.
 
Darryl - swazies said:
I don't know much about eggplant but I am very interested........
I wonder if it would be best paired with a fish or if a specific protien would be best?
To be honest I believe eating a meal based mostly on plant material like all the pics posted in this thread ( not beating you guys up at all, I actually want to eat this ) would leave me feeling....not sure how to say it.....maybe not satisfied enough....or hungry 30 minutes after dinner?????
I am to the point where I feel I need a protien or a higher amount of fat in most of my meals.....without getting into it too much.
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five of these eggplant discs will fill you up. the cheese add a lot of calories and slow down digestion (fats), which keep you feeling full.

i could load you up on a veggies dinner that you won't be able to even finish it all.

the best part if you wake up hungry and ready to eat the next day, unlike when i eat a steak and can feel full for a full day AFTER eating it.
 
Geo S said:
Frying eggplant was always the go to when growing up, but I haven't fried any in 2 years, just baked on parchment paper ....dunk the eggplant in flour, then an egg wash mixed with a little oil with salt/pepper/garlic then into the oven on the preheated pan....comes out perfect, then dress them up how you want and another quick trip in the oven...done...
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yeah, we have been cutting extra calories from the diet. so no dredging or frying if we can avoid it.

i'm down 10# since before going on vacation.

mostly a Mediterranean diet at this point with very low carbs.

i sure do miss rice and pasta and some bread, but i can enjoy those on occasion, just not as staples anymore.

and olives are great when you're hungry. eating a few olives kills any hunger in a few minutes and keeps you feeling full.
 
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