What do you make with eggplant?

Answer 1

* Baba Ghanoush / Eggplant With Tahini
* Baigan Bharta (Mashed Egg-Plant)
* Bengali Eggplant And Yogurt With Mustard Seed
* Bengan Bartha
* Eggplant Casserole (Mirza Ghassemi)
* Eggplant Fans
* Imam Bayildi
* Moussaka
* Roasted Eggplant And Red Bell Pepper Soup
* Roasted Eggplant Soup With Mozzarella Croutons
* Spicy Hot Eggplant Sautee
* Szechwan Eggplant And Tofu

Answer 2

Eggplant Parmigiana.

Just make yourself some yummy marinara sauce (a handful of chopped peeled garlic browned in a little bit of olive oil... then add a can of diced tomatoes and some Italian seasonings and a little bit of salt and pepper).. then slice the eggplant into 1/4 to 1/2 inch slices.. then dip them first into a mixture of flour, salt and pepper... then into an egg wash, then into some bread crumbs. Let the eggplant rest about 10 minutes before you saute them in olive oil for about 5 minutes per side. Layer a baking dish with some of the marinara, then place the eggplant, then put a spoonful of the marinara on each eggplant... then put a handful of mozzarella cheese on each eggplant. Bake in a 375 degree oven until everything is bubbly.

This is such a yummy recipe and you can alternate chicken or veal for the eggplant and it can be ever yummier.

Answer 3

EGGPLANT PARMESAN

1 large eggplant
10-12 medium sized mushrooms (sliced)
pasta sauce (no added vegetables; plain)
1/2 lb. mozzarella cheese (shredded)
Italian bread crumbs
vegetable oil
3 eggs
salt (optional)

Slice the eggplant about 1/2 inch thick. Throw away both ends of eggplant; don't eat.
Beat the eggs together in a flat bowl (cereal bowl; salad plate). Use another bowl (same type) and fill about 1/4 inch with breadcrumbs.

Cover a slice of the eggplant, one at a time, with the egg and let excess drip off. Then lay the slice in the breadcrumbs, covering both sides. Repeat this process, adding more breadcrumbs as needed. If you fill the bowl with too many crumbs at on time, the crumbs will get sticky and chunky.

Add oil to a medium fry pan, but just enough to coat the bottom. Brown each slice; you can brown about 4-5 slices at a time. Don't overcook; just let them get crispy on the outside. Add oil as necessary; don't let the pan dry out or burn.

Transfer slices to a paper towel. Once all are browned, place a layer in the bottom of a rectangular casserole dish (approx. 9-11 inch dish). Top with half of a jar of sauce. Add the sliced mushrooms and a couple hand fulls of cheese. Add another layer of eggplant and the rest of the sauce. Cover with foil and put in a 375 degree oven for 15 minutes (oven temps vary). Add another couple hand fulls of cheese and bake uncovered for about 8-10 minutes .

Answer 4

Its funny that you are asking this now! I'm making eggplant right this very minute, its in the oven right now! I picked two big eggplants from my garden, cut them in1/2 inch thick slices, dipped the slices in beaten egg, then seasoned breadcrumbs, fry the slices in olive oil till lightly browned, then put 1 cup of tomato sauce in the bottom of a casserole dish, add some slices of eggplant, some big dollops of ricotta cheese, a sprinkling of Romano cheese, more sauce and keep layering. The top should have some sauce and a sprinkle of the Romano, cover and bake at 350 for 30 minutes.mine will be ready in about 20 minutes!

Answer 5

Almodrote De Berengena (Turkish Eggplant Flan)

Serves: 8 Servings

Ingredients:
4 lb Eggplant
8 oz Feta cheese
2 Eggs; lightly beaten
4 tb Matzo meal
1 c Gruyere cheese; grated
5 tb Sunflower oil; plus more for
-baking

Instructions:
1. Preheat the oven to 500 degrees. Prick the eggplants repeatedly with a fork. Place on a baking sheet and bake, turning to prevent burning, for 45 minutes. Cool. Peel or scoop out the flesh into a colander. Drain and press out the juices, then chop the flesh with a knife and mash it with a fork.

2. Lower the oven temperature to 350 degrees. In a large bowl, mash the feta cheese. Add the eggs, matzoh meal, 5 tablespoons of the Gruyere and 4 tablespoons of the oil. Beat well.

3. Add the eggplant and mix. Pour the mixture into an oiled baking dish, drizzle 1 tablespoon of the oil over the mixture, sprinkle with the remaining cheese, and bake for 1 hour, until lightly colored.

Answer 6

Nothing eggplant could be a meal in itself. Maybe a side salad or something. And if you have left overs you can make an eggplant sandwich on nice crusty italian bread. Just assemble sandwich, wrap in foil, heat in hot oven for 10/15 minutes .

Answer 7

-= Exported from BigOven =-

Eggplant Parmesan


-= Ingredients =-
1 lg Eggplant
Oil
1/2 lb Mozzarella cheese, thinly
2 c Italian Tomato Sauce
3/4 c Grated Parmesan cheese

-= Instructions =-
Wash eggplant; do not peel. Trim ends and cut eggplant crosswise into rounds 1/4" thick. Place on broiler pan or baking sheet, brush surface with oil, and broil about 3" from heat 5 min, until lightly browned. Turn, brush uncooked side with oil, and broil 3 min on other side. Place single layer of cooked eggplant slices on bottom of 2 qt. baking dish (A deep casserole produces a thicker, creamier, multilayered dish; a shallow casserole gives fewer layers and a crustier top. Take your pick.) Cover with single layer of mozzarella cheese, spoon over enough sauce to cover, and sprinkle generously with grated Parmesan. Repeat layers until all eggplant is used, adding the Parmesan cheese layer every other time. End with tomato sauce and Parmesan cheese. Any extra sauce can be poured over top layer if needed for moisture and will filter down during baking. (At this point the casserole can be refrigerated for several hours if you like to work ahead. Remove from refrigerator and allow to come to room temperature before baking or increase baking time 5 to 10 min.) Bake in 350 F oven 15 to 20 min, until sauce bubbles and cheese melts. Serve from casserole with large cooking spoon, cutting cheese strands with scissors.

Answer 8

I have made this dish so many times... just because I made it once and all my friends and family are now addicted to it... it is called "aubergines au fromage" translation = eggplants with cheese (feta)

Ingredients:

3 large eggplants (or 4 medium / 6 small)
crumbled feta cheese (1 pound)
bread crumbs
roasted red peppers (canned - this will save you precious time)
olive oil
salt
pepper
oregano
Julienne red onions (sauteed in garlic and spread)
Pam (or any other spray)

Preparation:

Slice your eggplants lenghtwise. In a large skillet, pour olive oil just to cover the bottom of the skillet... Heat, and add the eggplants and brown on each side (be careful not to burn them) set asside. Place a coat of eggplants on the bottom of a baking dish (rectangular, prevously greased). Sautee your onions with the garlic in the butter, until they are soft (on the same skillet you cooked the eggplants / no need to wash). Place a coat of onions on top of the eggplant layer, and top that with a layer of roasted red peppers, and add a coat of feta cheese. Repeat the eggplant, onions, red peppers, and cheese coat and cover with bread crumbs... sprinkle salt, pepper, oregano and bake at 450 degrees for 20 minutes, or until golden on top...

Let it cool down a bit before serving so it won't come appart when cutting...

It is an awesome side dish for anything or just to eat by itself...

I hope you enjoy it as much as a me and my friends have...

Good luck.... and send some feedback if you actually make it...

Regards....


Indhy.

Answer 9

Eggplant Parm.

Answer 10

Baked Eggplant Sandwiches

"There are sandwiches, there are sandwiches with eggplant... and there are Eggplant Sandwiches! Who needs bread anyway?"
Original recipe yield: 4 servings.
Prep Time:15 MinutesCook Time:30 MinutesReady In:45 MinutesServings:4 (change)

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INGREDIENTS:
2 tablespoons olive oil, divided
2 cups panko bread crumbs
2 teaspoons salt
1/2 teaspoon ground black pepper
1 cup all-purpose flour
1 egg
1/4 cup water
1 large long eggplant, cut crosswise into 1/3 inch thick slices
1/2 cup finely chopped onion
3 cloves garlic, minced
5 ounces fresh goat cheese
1 cup shredded sharp provolone cheese
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh basil leaves
ground black pepper to taste
1/2 cup pomegranate molasses

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DIRECTIONS:
Preheat the oven to 450 degrees F (230 degrees C). Coat two large baking sheets with olive oil.
In a medium bowl, stir together the panko crumbs, salt and 1/2 teaspoon pepper. In another bowl, whisk together the egg and water. Place the flour in a third bowl. Coat each slice of eggplant with flour, shaking off the excess, then dip into the egg, and finally coat with panko crumbs. Place on the oiled baking sheets.
Bake for 12 minutes in the preheated oven, then turn over the slices and bake for an additional 12 minutes, or until golden brown. Remove from the oven and cool slightly, but leave the oven on.
While the eggplant is baking, heat 1 tablespoon of oil in a skillet over medium heat. Add the onion; cook and stir until almost tender, then add the garlic. Cook for just about 1 minute. Remove from the heat and stir in the goat cheese, provolone cheese, parsley and basil. Season with pepper.
Divide the cheese mixture among 8 slices of the eggplant (half). Spread to cover, then top with remaining eggplant slices, pressing to compact. Return to the baking sheets.
Bake in the preheated oven until eggplant is crisp, about 15 minutes. Place two sandwiches onto each serving plate, and drizzle with pomegranate molasses.