Best ways you prepare your eggplant?

Question

Grew it for the first time and want to experiment.

Answer 1

hereis a way that's very hard but very very very good, and very yummy..

slice the eggplants in thick slices... then again, slice the thick slices open only to the middle and not all the way, so that its still on piece but you can put something inside it. and then fry them.

on the side cook ground beef with chopped onions , salt and pepper to tast
in a larg deep pan, open the fried eggplants slices, put the meat inside it, add tomatoe sauce with abit of water, and cook it in the oven , just let it simmer for about 10 - 15 minutes.

serve with pita bread.


its not that complicated, just a lot of thigs to do, but its really really good.

Answer 2

I just made up this recipe the other night...
Slice your eggplant in half longways, hollow out leave about 1/2 of lining. Cube the inside. In a pan put 2 tbs olive oil, add about 2 cups sliced mushrooms, 2 cloves garlic and about 1/2 cup diced onions salt,pepper, and red pepper flakes to taste.. Saute until soft. Then slice or dice up 4 oz of prosciutto ham and throw it in to get it warm. Brush on about a tbs of olive oil on inside of the eggplant shell. Split the pan mixture between the halves...then dice a tomatoes sprinkle on top (keeps it moist as eggplant is like a sponge) top with cheese. I then wrapped it in aluminum foil and put it on the grill (top rack) for about 40 minutes. You could also put these in a pan, cover and bake in the oven.
Good luck:)

Answer 3

Eggplant Parmigiana Recipe

Ingredients:
eggplant
fresh bread crumbs
egg
milk
flour
mozzarella or other cheese of Italian quality
a lovely spaghetti sauce made from puree
fresh herbs such as basil, parsley and of course fresh garlic

Directions:
First off, our aim is to slice as thin as possible, the eggplant, lengthwise removing the ends . It is not necessary to peel the eggplant other than for your first and last slices. The sliced eggplant is then layered in a pan and salted in order to remove as much water as possible. This process usually takes a few hours. The eggplant is then breaded in the usual manner. Flour, eggwash-about 1 egg per cup of milk and then into the breadcrumbs, sifting out both the flour and the breadcrumbs if they get lumpy. The object now is to fry the breaded eggplant, in a light flavored oil that doesn't burn....and as we fry we must take care that the oil does not burn from the breadcrumbs, dicarding it if necessary and freshening the pan with new oil. If you are frying quantity, heat your oven to a low temp and place your eggplant on paper toweling to absorb oils. We then place the fried eggplant on a nice warm plate, covering it as much as possible with one layer. Cover it with shredded cheese and then cover that with sauce. Finally, say a prayer to god everynite for this wonderful recipe.


Eggplant Mushroom Lasagna Recipe

Ingredients:
2 tablespoons olive oil or spray
1 medium onion, chopped
2 cloves garlic, minced
1 large eggplant, washed and cut into 3/4 inch cubes
2 cups sliced mushrooms
1-16 ounce can tomato sauce
1-16 ounce can tomatoes, with liquid
1 teaspoon dry oregano
1 teaspoon basil
1/2 teaspoon freshly-ground black pepper
1/8 teaspoon crushed red pepper flakes
2 cups shredded mozzarella
1 cup low-fat cottage cheese (or more)
1/4 cup chopped parsley
8 ounce lasagna noodles
1/2 cup grated parmesan cheese


Directions:
In large saucepan, sauti onion and garlic in the olive oil until onion is softened. Add the next ingredients through pepper flakes. Cover and cook over medium heat for 15 minutes. Uncover and cook 25 minutes more. In a bowl, combine cottage cheese, mozzarella, and parsley. Cook, rinse and drain lasagna noodles.

Preheat oven to 350 degrees.

Assemble: Lightly coat 9x13 inch pan with non-stick spray. Layer noodles, cheese mixture, 1/4 cup Parmesan, then eggplant sauce. Repeat. Bake, uncovered for 30 minutes until heated through.

Answer 4

Slice eggplant into l inch slices. Soak in salted water for a couple of hrs. Drain off water and let dry. Take spaghetti sauce and put in around l/2 cup in bottom of casserole dish. Fry eggplant in olive oil until crisp like a potato chip. Layer in casserole dish. Top with Parisian cheese. Continue in like fashion until the casserole dish is filled. Top with shredded Monteray Jack cheese and bake for about 25 minutes. It is delicious

Answer 5

i make eggplant parm, i peel eggplant, slice it and dip in egg and bread crumbs, fry till golden brown, drain on paper towels, and than put in a casserole dish, sliced mozzarella, grated cheese, sauce and eggplant, layer it, and bake for about half hr at 350 or hot,

Answer 6

1. Cut into rounds about 1/2" thick and pan fried with olive oil and garlic, then salted.

2. Cut into slices, salted and pressed for 24 hours (to get rid of water). Then into egg and dredge in flour, and fry. Layer like lasagna with cheese and sauce. Then bake. (this works w/ zucchini, too)

3. cut into thin slices, salt and press (to dry out) for 24 hours. Then put into a sealable jar with olive oil and garlic (and hot peppers, if you like that). Very tasty stuff.

4. Cut in 1/2 length-wise. Place cut-side up in baking dish with 1/2" water in it. Cook until tender. Scoop out middle (not all of it, leave some thickness), mix with cheese, onions, italian sausage, parsley, whatever you want, then put mixture back into the scooped-out shell, top with cheese & tomato sauce and bake.

Answer 7

Slice thinly in small portions, saute in little olive oil with chopped tomato, onions flavor peppers add a liitle ketchup and constantly stir until dry then add little water and let simmer. Add salt for taste and continue adding small amount of water and continue stirring until looks like a chutney! Hmmmm, lovely with naan bread!

Answer 8

steam the eggplants first, then prepare the sauce. when the eggplant is done, just pour the sauce over it.

Answer 9

Eggplant Parm is my favorite.

http://www.foodtv.com

Answer 10

I cut my eggplant in pieces and roll it in flour and deep fry
the pieces.