How do you cook your tilapia?
This is my wayTILAPIA WITH CHEESE SAUCE 8 Tilapia Fillets 1/2 cup real mayonnaise 1/2 cup Velveeta Cheese, coarsely shredded 1 teaspoon crumbled blue cheese 1 cup potato chips, crushed olive oil or vegetable spray sea salt and black pepper garlic powder, for sprinkling paprika (optional) Preheat oven to 400°FSpray a small baking sheet with olive oil or vegetable non-stick spray (or line pan with parchment paper or aluminum foil before coating with a fine mist of oil for easy clean-up)Place fish fillets on panSprinkle lightly with sea salt, ground black pepper, and a light dusting of garlic powderIn a small bowl, combine mayonnaise with Velveeta and blue cheeseSpread mixture over fishSprinkle with potato chips and paprikaBake for 8-15 minutes, or until fish is no longer translucent and is flaky white.
Tailor-Made Stuffed Eggplant Cut off the stems of the eggplant and cut it in half, lengthwiseBoil in salted water until tender, about 10 minutesRemove and drainScoop out most of the center and coarsely chop the scooped out part and set asideChop 1/2 of a pepper and dice one or two carrots (depending on the size)In a skillet, heat about a tablespoon of olive oilAdd to it the ground boca meatless beef crumbles, scooped out eggplant, peppers and carrotsCook over medium flame until carrots are slightly tenderSeason to tasteRemove from flame and add one slightly beaten egg, mixing wellFill hollowed eggplant with meatless beef mixturePlace in a baking dish with enough water to cover the bottom of the dishCover with aluminum foil and bake at 350 for 30 minutesRemove the foil, add some shredded cheddar cheese on top of the eggplant; return dish to oven for 10 minutes (without foil)Remove and enjoy!
Egg plant Parmesan? I'd have to look at the net to get a recipe but in general this is how we cooked it lastSlice egg plant in medallion shapes (like you would a carrot to get round pieces) Fry it like chicken but instead of flour use Panko, its japanese bread crumbsSo dip in beat eggs and then panko to coatThen put it over some pasta with red sauce, tomato sauce or what you normally like on your spaghetti Some other things to think about are you can fry it quickly to get some color and then bake the egg plant instead of fry it until its cookedAlso you should look up which is better for frying and or bakingThere is a male and a female eggplant and one is better for baking and the other is better for stews and such but I cant remember off the top of my head.
Here is a recipe I did this weekend for Labor day because I had tons of fresh eggplantI peeled them and sliced them to 1/4 inch length Then I lightly fried them in canola oil until limpyPlaced them on a baking sheet with paper towel to absorb the excess oil While still hot I seasoned them with salt pepperOnce I finished frying the eggplant, in the same big frying pan, I dumped the excess oil and only kept about 3 tablespoonsGot that hot and I threw in a chopped onion and cooked real low for 15 minutesI did not want to burn itI then threw in 5 chopped cloves of garlicI cooked that for about 5 minutes and threw in a big 28oz can of plum tomatoes choppedAnd I rinsed the tomaroe can and threw in 1/2 of that tomato waterI seasoned the sauce with salt pepper, a bit of oregano - not too much, tons of fresh parsely, onion garlic powderI turned the oven on to 350 - let it get hot while I assemble my dishI took a baking dish and put a bit of olive oil on the bottomI then took the cooked eggplant and did one layerOn top of that layer I put some sauce on it and sprinkled some parm cheeseI repeated this one more time and on the second layer I dumped all of the sauce on the eggplantI baked it, uncovered for 30 minutesMan, oh man, everybody went nuts for itI hope you like my recipe and think of it as an eggplant parm without the ricotta and mozzarella.
An easy way to make eggplant parmesan~ 1) I remove the skinit's an individual thing, but I don't care for it2) Cut the peeled eggplants into approx1 to 1.5 thick circles 3) Place the pieces of eggplant on a papertowl and lightly salt themLeave them on the papertowel (it will remove some of the water) while you make an eggwash4) Beat an egg into 1/2 cup milk creating an eggwash 5) In a plastic bag, add some flour, salt, pepper, dash garlic powder6) In a separate plastic bag, add some italian bread crumbsor add italian spices to some panko flakesTake each eggplant circle one at a time, dip it into the eggwash, toss it in the bag of flour, dip it quickly back into the eggwash again, then into the crumbs or panko flakes Do this until all are coated and set aside (note: depending on how many eggplants you have, you may need more eggwash) Preheat oven to 350 degrees Cover a large cookie sheet with aluminum foil Spray foil with cooking sprayPlace all coated eggplant circles onto cookie sheet side by sideSprinkle a tiny drizzle of olive oil on the top of each eggplant discBake until top becomes golden brown, remove tray from oven and flip each piece of eggplant Continue baking until bottom side is slightly golden, or until you can tap each piece of eggplant to test for doneness (Total cooking time usually averages around 25 minutes, but it depends on the thickness of your eggplant pieces and how many you're cooking) Spray a 9x12 baking dish with cooking spray, layer the eggplant into the dish and top lightly with dusting of fresh parmesanTo the top of eggplant, add your favorite spaghetti sauce (no meat), then top with grated mozerrellaBake until bubbly hot ~ delicious, simpleand clean-up is minimal since the foil on the baking sheet can be tossed, as well as the plastic bags used for coating the eggplant~ yum.
