Eggplant and Squash Recipes

LittleKatie13

If anyone has some delicious and nutritious eggplant and/or squash recipes, please post them.  I got an eggplant and a couple delicata squash from my CSA this week.  Also, if anyone has used Fiber One cereal for "breading" or "faux frying" Hungry Girl style, how does it taste?  I'm not a huge fan of the plain Fiber One cereal but I was thinking of doing a baked or pan fried eggplant parmesan for dinner tonight.  Thanks!

JZags

What a coincedence, I just made a healthy-ish eggplant parm last night. I don't eat any pasta with it, it's so good by itself, I just add a salad as a side. The recipe is from an organic website I visit and it's delicious. I use a little less sauce than she recommends. I don't spread it all over the bottom of the pan or the eggplant. I just put a small amount on top of each piece. I also use a little less cheese as well. However I do add some italian-season bread crumbs to the flour (a small amount). I don't use Bertolli sauce like she recommends either, I just use the sauce my FI and I like from a local Italian market around us. I think, no matter how you make this, it'll be delicious. (I'm sorry I don't have the nutritional facts for this!)

Eggplant Parmesan
Olive oil
2 small eggplant, washed and sliced into thin rounds (the thickness of lasgana noodles)
2 c. white wheat flour
2 T. freshly ground black pepper
2 T. sea salt
Dash of cayenne pepper
Dash of paprika
1 c. milk
1 egg, beaten
8 oz. fresh mozzarella, sliced
1 c. freshly grated Parmesan cheese
1 jar good quality marinara sauce (recommended: Bertolli)

Combine the milk and egg in a shallow glass dish. In another shallow dish, combine flour, pepper, salt, cayenne, and paprika. Heat about 1/2 inch of olive oil over medium heat in a large saute pan with a lid. (Do not heat olive oil too hot and on too high of a temperature, as olive oil does not do well when it's too hot.) Dip eggplant rounds first into the milk/egg mixture, then press them firmly into the flour mixture being sure to coat the edges too. Lightly tap off extra flour. Place floured eggplant rounds a few at a time into the hot oil and fry in batches until slightly golden. Place on paper towels to drain excess oil. Heat jar of sauce in the microwave. Prepare an 8x8 baking pan by spreading a small amount of the sauce just to coat the bottom. Then begin to layer the fried eggplant over the bottom of the pan. Each layer should contain about 4-6 average slices of eggplant. Layer both cheeses on top of the eggplant and then a little more sauce. Continue for 3-4 layers and finish off with remaining sauce and a final sprinkle of Parmesan cheese. Bake uncovered at 375 degrees for 20-30 minutes or until bubbly. Let sit for 5 minutes then serve.

JZags

Oh and P.S. - I haven't done the hungry girl style of breading yet, but I do LOVE the recipes in the book!

FavoriteOne

I usually use crushed cornflakes for fried stuff.

LittleKatie13

Thanks JZags!  Favorite-I was thinking about doing that or just breadcrumbs but HG is all about the Fiber One, so I thought maybe someone had tried it.  I should just give it a shot.

celadorr

I will grill eggplant, then top it with sauteed spinach, red sauce and a little freshly shaved parmesan.  So delish and light!  Have it with some whole grain pasta...mmmm mmmm

celadorr

Oh and delicata squash, just slice it thinly (don't peel it, the skin is super thing and edible) and saute with some cinnamon, nutmeg, sometimes I thinly slice apple with it too. Or just some Spike Seasoning and olive oil. So good!

grrrace

oh oh oh!!!

i have a DELICIOUS recipe! AND we just made it last night! It's so yummy and filling AND pretty easy to make!

Here's the recipe-

http://dinersjournal.blogs.nytimes.com/2010/05/17/the-temporary-vegetarian-a-vegan-main-dish-of-indian-green-beans/

it says to use greenbeans, but you can pretty much substitute any seasonal veggies in there- we have done eggplant, squash and bell peppers.