How To make Eggplant Freezer Casserole

1-2-3 Done! - Breaded Eggplant for the Freezer

Keeping breaded eggplant on hand for future use is a great time-saver. And preparing it couldn't be simpler.

Start by washing 1 medium-size eggplant and cutting it into half inch slices.
Combine 2 eggs and 12 ounces of evaporated milk in a bowl.

In a separate bowl, combine 1/2 cup dry Italian bread crumbs and 1/4 cup grated Parmesan cheese.

Take a slice of eggplant, dip it in the egg mixture then coat with the bread crumb mixture.

Place a sheet of wax paper in the bottom of the shirt box and lay the coated eggplant slice on the wax paper.

Continue this process until you've used all of your eggplant and be sure if you start a new layer, separate with wax paper.

When you're finished, place the top on the box and place in the freezer. You can store these for up to 8 months and have breaded eggplant at your fingertips!

Want more Allen?
Twitter:
Facebook:
Pinterest:
Instagram:
Allen's Official Website:
Allen's Plants:

this dish will make YOU LOVE eggplant [vegan eggplant parm]

Hi everyone! I asked what veggies you want to eat more of and a big one was eggplant! So, we are making vegan eggplant parm.

BLOG POST:

GET MY COOKBOOK:
SIGN UP FOR MY NEWSLETTER:
PANKO BREADCRUMBS:
SPRAY OIL:

Breading
3/4 cup (90g) panko breadcrumbs
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon paprika
1/2 tablespoon (5g) nutritional yeast

1 eggplant, peeled (about 14.5 ounces/410g)
1/2 cup (120ml) nondairy milk
2 tablespoons (16g) cornstarch
1 1/2 cups (169g) tomato sauce
Spray oil

“Cheese” Sauce
1 cup (112g) vegan mozzarella shreds
1/3 cup (80ml) nondairy milk

Instagram:
Pinterest:
TikTok:

Plantifully Based is part of the Amazon Affiliate Partner Program. Links on here may be from Amazon and if you decide to purchase through a link I will receive a small commission. This helps to power recipes and content!

Eggplant Parmesan & Freeze One

Eggplant Parmesan & how to freeze an eggplant parmesan recipe.

Blue Bird Nest removal at: 11:21:60
How to freeze a casserole at: 12:13:07

How To Freeze Eggplant For Parmesan

Making eggplant parmesan can be a lot of work so what we do if we make enough for two or three years at a time and we vacuum seal it and freeze it.

The first thing you do is cut the stem off then the naval and then put a flat spot on the bottom and stand your eggplant upright and Peel downwards. You don't have to peel the skin off but we think it tastes better. Then we slice it about a quarter inch thick, we use a mandolin to do this and we slice it the long way. So we have less pieces of eggplant to deal with you have a bunch of large ones instead of a whole bunch of small ones. Then we rinse the eggplant off and put it in a dish. You don't drive you want to keep it damp.

The next thing we do is set up a breading station, you need three containers One for flour, 1 for an egg water mixture and the other for years seasoned bread crumbs. What we find works best are oblong shaped take out food containers because if you can't finish it all in one day or you need to stop for some reason you can snap the covers on and put them in the refrigerator and just pull it all out and start over the next day. The first tray has just flour in it, the second tray has six eggs and a half a cup of water and 1 tablespoon of water. Break the yolks and scramble them together thoroughly. In the last tray we put three cups of Italian seasoned bread crumbs, three quarters of a cup of parmesan cheese, a quarter teaspoon black pepper, one and a half teaspoons of basil and one and a half teaspoons of salt and mix them together well.

The next step is to put two tablespoons of vegetable oil and a half a sheet pan and spread it around. Lightly dredge a piece of eggplant in the flour, then in the egg wash and then in the bread crumbs. When she puts the first piece of eggplant in the pan she likes to use it to finish spreading the oil evenly around the pan. When your pan is full put it in a 375 degree oven for 8 minutes after 8 minutes take them out, flip them over and stick them back in the oven for 4 more minutes.

Okay I forgot the video of this part after the 4 minutes is up you take it out and put one layer think on a cooling rack and after it's cooled a while we stack it up and just put it over to the side. You want to let it cool before you stack it so the breading doesn't come off.

Now back to our regularly scheduled program. We like to freeze the eggplant and meal size portions and to do that we take the pan that we're actually going to cook the eggplant parmesan in. In our case it's a 9 by 13 inch pan usually and we spread the eggplant in there two layers thick because that's how thick we like it. If you like it thicker put more layers in. Then it goes from the pan into the vacuum seal bag and then we seal it. It's important to write the date and what it is on the bag because you might misplace it in the freezer and find it in a couple years and wonder what it is.

The next time you want to make eggplant parmesan take a package out of the freezer and thaw it out. Get the pan that you measured it for and put a little bit of sauce on the bottom then put in your two layers of eggplant. Put as much sauce as you want on top of it, cover it with tin foil and bake it at 375 for 20 minutes. After 20 minutes take the tin foil off and put on a layer of mozzarella cheese and put it back in the oven. When the cheese is melted its ready to serve. By the way if you like to stack your eggplant parmesan really thick put a little sauce every two layers.

Well that's it for this one. Please comment, rate and subscribe. If you liked it a thumbs up would be greatly appreciated. If you didn't you can pass it on to your enemies. Thanks for watching, God bless, bye.

I remember the first time I ever use that thing I cut my finger. John cut his finger bad Sunday. Doing what? Putting some! No way. Laughter. Shut the camera. More laughter.

These eggplant patties are better than meat! Simple and easy eggplant recipe! [Vegan]

These eggplant patties are better than meat! Simple and easy eggplant vegan recipe!It’s so delicious that I cook it almost every day! The tastiest eggplant recipe I have ever tried! ASMR cooking. So few people know this recipe and cook eggplant like that. Simple and easy recipe everyone can make at home. The most tender veg patties that melt in your mouth! Learn how to make patties at home. It’s delicious, easy and quick recipe. Everyone will be delighted with its taste!

Enjoy and thank you for watching!

Ingredients:
1 large eggplant | 550g |19oz
2 green onions
1 garlic clove
1cup | 3.5oz | 100g vegan cheddar cheese
2 tbsp parsley
1 tsp salt
¼ tsp black pepper
1 cup | 3.4oz | 96g breadcrumbs or chickpeas crumbs
Oil for frying

Method:
Peel and cut 1 large eggplant ???? or 2 medium eggplants | 550g | 19 oz
Cut 2 green onions and 1 garlic clove ????
Heat oil in a large skillet over medium-high heat. Add onion and sauté until translucent.
Add garlic and sauté until fragrant.
Add eggplant cubes and sauté until browned and soft for about 10-12 minutes.
Then transfer to a large bowl and mash.
Grate 100g | 3.5oz vegan cheddar cheese ????
Chop 2 tbsp of parsley.
Add 1 cup | 3.4oz | 96g breadcrumbs or chickpeas crumbs. I prefer chickpea crumbs.
Salt and pepper to taste.
Mix well
Transfer the mixture to the fridge for 20-30 minutes to allow the breadcrumbs or chickpeas crumbs to suck up some of the moisture.
Form the patties with your hands.
Fry patties for about 4 minutes on each side until golden brown and enjoy!

????SUBSCRIBE to the channel

????Click the bell to see new recipes!
????Rate the video! ???? Help to develop our vegan food community!
Share this video with your friends on social networks.
❗WRITE A COMMENT, ask me a question and share your cooking ideas! I will answer all comments. Also you can let me know what kind of food you like. Thank you so much!

#eggplantrecipe #recipe #vegan #veganrecipes

Simple Eggplant Parmigiana Without Breadcrumbs

This Sicilian style eggplant parmigiana recipe is quite simple but super delicious. The ingredients used are fresh eggplants, mozzarella cheese, Parmigiano Reggiano, basil, marinara sauce, and olive oil. There are no breadcrumbs, eggs, or flour in this recipe, leaving the eggplant as the predominant flavor. This is also a keto and gluten free eggplant parmesan recipe. I show you how to both pan-fry the eggplant and how to roast it. Either way gives great results. This is the first episode of the eggplant parm series. The other episodes will have a Neapolitan style with flour and egg batter, and an Italian-American style with breadcrumbs. I hope you enjoy this recipe!

Marinara Sauce:


Ingredients:
▪2-3 large eggplant
▪3 plus cups marinara sauce
▪1/2 cup grated Parmigiano Reggiano
▪1 pound block mozzarella
▪bunch basil leaves
▪olive oil for frying and roasting
▪salt/pepper to taste

Instructions:
1. Cut eggplant into 1/2disks, layout on a baking tray, and salt aggressively.
2. After 90 minutes wash the salt off or remove with wet paper towels. Dry eggplant well after removing salt.
3. Fry eggplant in olive oil (about 1/4 deep) until crisp on both sides. About 3-5 minutes per side. Alternatively - oil eggplants and roast in a parchment paper-lined baking tray at 400f for 30 minutes or until lightly browned.
4. Blot eggplants of excess oil and begin assembling parmigiana.
5. Place a thick layer of marinara sauce in a baking dish then add 1 layer of eggplant, more sauce, torn basil leaves, shredded mozzarella, and grated Parmigiano Reggiano. Repeat in layers to the top of the baking dish.
6. Place remaining mozzarella on top and bake at 325f for 50-60 minutes. If desired broil for 2 minutes right at the end. Alternatively, bake without mozzarella on top at 400f for 30 minutes.
7. Let eggplant parm rest for 30 minutes before serving. Enjoy!

WEBSITE:


INSTAGRAM:


#eggplantparmesan