Pinto Bean & Quinoa Burger with Romesco Mayo on Sesame Wheat Bun

| August 24, 2012 | 32 Comments

This healthy whole-grain burger is a great example of using beans in place of meat. Beans provide the protein that every body needs, but with none of the cholesterol that meat supplies. The mix of spices, nutty quinoa, sweet romesco spread and hearty beans, make this burger a satisfying meal for vegetarians and meat-lovers alike. Recipe at: www.ciaprochef.com
Video Rating: 4 / 5

In this video, Betty demonstrates how to make Eggplant Parmesan. I have had requests for this dish, and I am sorry it has taken me so long to get around to making it. It is truly delicious and very easy to make. Ingredients: 1 large eggplant Salt 2 eggs, well beaten 1 ½ cups Ritz cracker crumbs (Any cracker crumbs may be substituted.) Hot peanut oil (about 1 ½ tablespoons per skillet of breaded eggplant slices) 24-oz. jar Italian sauce or spaghetti sauce or equivalent amount of homemade Marinara sauce (I used Prego brand-Three Cheese variety in 23.5-oz. jar.) 2 cups shredded mozzarella cheese ¼ to ½ cup shredded Parmesan cheese Peel a large eggplant and cut into ¼ to 3/8-inch slices. Sprinkle each slice with salt, and place in a bowl. Let stand 30 minutes; rinse and pat dry. Dip in eggs and coat with Ritz cracker crumbs. Fry in hot peanut oil until golden brown on both sides. Drain on paper towels. (You may need to fry the slices in shifts, adding additional peanut oil.) Place half of the browned eggplant slices into a 12-inch by 8-inch by 2-inch (or similarly sized) baking dish. Spread with half of the Italian sauce. Top with half of the shredded mozzarella and Parmesan cheeses. Repeat layers. Bake at 350 for 20 to 25 minutes, or until mixture is thoroughly heated. It will be bubbly, the cheese will have melted and the eggplant will have softened. Serve immediately with hot baked bread! This is a great vegetarian dish; just use Italian sauce made with vegetables only. It
Video Rating: 4 / 5

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  1. PatrickPatchCarr says:

    There is a product called Egg Replacer that is really just tapioca starch. You just stir it in to warm water.

  2. Gromit Chu says:

    using beans in place of meat, wow,great

  3. ClickHere4AGoodTime says:

    I wonder what could be used instead of an egg as a binder, to make this fully vegan. Any ideas anyone

  4. SIROFNOBLERECORDS says:

    I was thinking a vegan “nacho cheese” would work well on here, also some pickles. Looks great.

  5. MegaGangaking says:

    I can’t wait too meet Scout when I attend CIA.

  6. aethiops007 says:

    Where’s the BEEF?

  7. herrrmosa1 says:

    looks great…and pretty healthy..i will try it..if u wanna even healtier just skip cheese :)

  8. ilikethewok says:

    Looks deliciious!! Thx so much for this recipe.

  9. SheLikeTo says:

    WOW! This really looks delicious! And so do-able! I never quite knew how to handle the eggplant or how to make eggplant parm even though I LOVE to eat it!!!! And here it is. Betty you make cooking good food something i can finally do!!!! :) wee.

  10. manalig123 says:

    Can you not use eggs!

  11. blackoreangigi says:

    Trying this

  12. Mellow0Jimmo says:

    I like this recipe. It’s practical and you don’t need a whole load of ingrediants. Quick and simple.
    Keep up the good work.
    James from Australia

  13. bettyskitchen says:

    Here is a link to the Quick Tip on preparing eggplant for cooking:
    youtube.com/watch?v=VbzbPruWnwQ
    –Betty :)

  14. hasey6784 says:

    where is the quick tip link

  15. tpjl25 says:

    Betty:

    I love this recipe. Are you sure you’re not Italian? My best from Toronto!

    :)

  16. bettyskitchen says:

    I hope you enjoy the recipe!
    –Betty :)

  17. BK2ATL says:

    Looks DELICIOUS!! Ok….Here I go:-) making this this afternoon! Thanks Betty!

  18. bettyskitchen says:

    Thanks for your lovely comment! I really appreciate it!
    –Betty :)

  19. Art DeLong says:

    Thanks Betty! Out of all the YouTube Eggplant Parmigiana vids, yours was the most hand on and practical, so I ran with yours.I’ll have to try the Ritz-bag method instead of the pie-plate coating stations next.

  20. bettyskitchen says:

    Thanks for the great feedback! I really appreciate it!  It is sometimes hard to get people to believe that eggplant can taste so good in a recipe like this. Thanks for the verification!
    –Betty :)

  21. bettyskitchen says:

    Thanks very much!
    –Betty :)

  22. sleepdeprivation78 says:

    You seem like a real nice lady.

  23. chergilliam518 says:

    It was…I also use Romano/Parmesan cheese that is the only difference, even my husband likes it and he usually will not say to much when it comes to eggplant…so I highly recommend first time viewers to try it…you have nothing to lose and a new family fav recipe to gain…take care Betty…and happy cooking!

  24. bettyskitchen says:

    Thanks for your wonderful feedback! I’m sure your added seasonings made it delicious!
    –Betty :)

  25. chergilliam518 says:

    I had to stop bye and make a comment for the person that kept questioning your ritz cracker method….I at first said what crackers…lol…but I did not knock it I tried it, I was tired of the old method…your method was spot on good!!! I did your recipe today, you can not tell the difference, the only thing is I put my own touches on it and added some italian seasoning along with my own dry seasonings and it turned out great… so many thanks, from Cheryl in NJ….

  26. bettyskitchen says:

    Thanks for your great feedback! I really appreciate it!
    –Betty :)

  27. bettyskitchen says:

    That is a great method to follow! Thanks for sharing!
    –Betty :)

  28. ds41980 says:

    Hi Betty, to make cooking the eggplant easier, I take a half sheet pan, put some oil in the bottom and heat it in the oven at like 350. I put all the prepared eggplant slices in at once (in a single layer) and bake turning over the eggplant once. If necessary I spray the top of the eggplant with cooking spray before turning. Seems to use less oil this way and all the slices get cooked at once. They turn out golden brown and delicious this way.

  29. Bisoume says:

    Hey betty , i have tried this recip i loved it , and all my family did , thanks a lot and god bless u

  30. bettyskitchen says:

    Thanks for your sweet comment! I hope you enjoy the eggplant parmesan!
    –Betty :)

  31. Bisoume says:

    This is one of my Fav recip , i am gonna try it this week end thanks dear mwaa

  32. bettyskitchen says:

    Thanks! I hope you enjoy the recipe!
    –Betty  :)

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