Does anyone have a good recipe for eggplant?

Answer 1

ROLLED STUFFED EGGPLANT

1 c. vegetable oil
2 cans (28 oz. each) crushed tomatoes with puree
1 can (8 oz.) tomato sauce
1/2 tsp. salt
1/2 tsp. pepper
4 c. plain bread crumbs
2 c. sifted all-purpose flour
4 eggs
1/4 c. milk
2 eggplants (1 lb. each)
2 containers (15 oz. each) ricotta cheese
1 pkg. (8 oz.) Mozzarella cheese, grated
1/2 c. grated Parmesan cheese
2 c. chopped parsley

1. Saute garlic in 1 tablespoon of the oil in large saucepan until golden brown, about 4 minutes. Working in batches, combine crushed tomatoes, tomato sauce, salt and pepper in blender. Whirl until smooth. pour into saucepan. Bring to boiling, lower heat, simmer partially covered, 30 minutes. Reserve.

2. Combine crumbs and flour in large shallow pan. Beat eggs and milk in large bowl. Peel eggplant; cut lengthwise into 1/8 inch thick slices. Dip into egg mixture, dredge with flour mixture, shaking off excess. Set on wax paper.

3. Working in batches and using about 3 tablespoons oil per batch, saute eggplant in large skillet until golden, 1 minute per side. Drain on paper toweling.

4. Combine ricotta, Mozzarella, Parmesan, parsley in bowl; mix well. Spread 2 to 3 tablespoons on one side of each slice of eggplant. Roll up jelly-roll fashion. Spread 1 cup tomato sauce over bottom of each of two 11 3/4 x 7 1/2 x 1 3/4 inch baking dish. Arrange rolls seam side down in single layer in dishes. Spoon sauce over rolls; save remaining to pass.

5. Bake, covered, in preheated hot oven (450 degrees) for 30 minutes or until sauce is bubbly. Garnish with chopped parsley, if you wish.

Bake at 450 degrees for 30 minutes. Makes 15 servings (30 rolls).

TO MAKE AHEAD: Prepare rolls early in day; bake just before serving. Or freeze. Defrost in refrigerator overnight; bake as above.

Answer 2

Take the eggplant and slice it into 1/2 inch thick pieces... round or long, whichever you prefer... sprinkle with kosher salt. Let sit for 5 minutes and rinse, this will help to remove the bitterness. Soak it in a mixture of egg and milk for a minute or two. Then coat with fine Italian bread crumbs mixed with Montreal steak seasoning and garlic. Fry it in a frying pan with approx 1/2 inch of hot olive oil over medium/medium high flame. The oil will be absorbed quickly, so you will need to add more oil between pans. Cook until the eggplant is soft and the bread crumb are brown. Drain the eggplant on paper towel. Place the eggplant on a foil lined cookie sheet and top with pasta sauce and mozzarella cheese. Cook in preheated oven at 325 until cheese is melted and sauce is hot. Served on a bed of hot pasta. Sprinkle lightly with parmesan cheese.

Answer 3

This eggplant scallop recipe is an eggplant casserole made with eggplant, cheese, eggs, milk, and other ingredients.
INGREDIENTS:

* 3 medium eggplant, peeled, sliced
* 1/2 cup butter
* 1/2 cup grated onion
* salt and pepper, to taste
* 3 eggs
* 1 cup milk
* 1 cup cracker crumbs
* 1 cup grated Cheddar cheese or Monterey Jack

PREPARATION:
Cook eggplant in boiling salted water until tender. Drain and mash. Add butter, grated onion, and salt and pepper to taste; blend well. Beat eggs with milk; stir into the eggplant mixture. Stir in cracker crumbs and half of the cheese.
Bake in a 2 1/2-quart casserole at 350° for 45 minutes, or until set in center. Sprinkle with remaining cheese and continue to bake until cheese is melted and bubbly.
Serves 8 to 10.

Answer 4

This takes a little effort, but it's SOO good!!
mousaka recipe

Ingredients: 1 kilo / 2 pounds potatoes, 2 pounds eggplants, 1 pound ground beef, 1/2 chopped onion, 1 cup tomatoes from a can, a small can of tomato sauce, 1/2 glass white or red wine, 1 cup of olive oil, 1/2 cup chopped parsley, Salt, pepper, a pinch of cinnamon and nutmeg.

For the topping: 1-liter milk/2 pints, 1-cup flour 1/2 cup of olive oil, 2 eggs, Grated cheese (Emmenthal OK).

Wash the eggplants and slice them in 1/4" slices. Place them on a plate with some salt on each slice. Peel the potatoes, slice them in 1/4" thick slices and fry them in olive oil. Take them out of the frying pan when they are half way done and set them aside. Use the same olive oil to fry the eggplants half way like the potatoes. Take them out of the frying pan when they are half way done and set them aside on paper towels to absorb some of the olive oil.

Fry the onion in the oil till brown, add the ground beef, wait 10 minutes while stirring, and add the wine, tomatoes, tomato sauce, parsley, salt, pepper and cinnamon, and then add 1/2 cup of water. When the water is absorbed, remove from heat, and add the grated cheese.

In a saucepan bring three cups of milk to boil, mix the flour with the remaining cup and pour stirring constantly, making a thick paste - if too thick, add milk, if too thin, add some more flour. Remove from heat, and add the two eggs (whole eggs beaten) and the nutmeg.

Butter a baking pan, and put the sliced halfway fried potatoes in it at bottom, forming a single layer. Cover with the meat mixture. Add a layer of eggplants and then cover with the contents of the saucepan (topping). Bake at 350 Degrees F for about one hour. When the topping turns 80% brown, serve cool.

Note: If you don't like eggplants, you can replace them with a layer of potatoes or omit them all together.

Answer 5

Seafood stuffed eggplant

First cut eggplant length wise so it is about 3 inches tall, leave skin on.

Toss eggplant with olive oil, salt, pepper and a little garlic.

Roast eggplant in oven at 350 for about 25-30min or until tender.

Take eggplant out of oven and let cool

Meanwhile, start preparing seafood of choice. I

In a medium sautee pan at medium heat sautee seafood with olive oil, garlic, shallots, fresh thyme, and fresh basil, diced tomatoes.

Once the seafood is almost cooked all the way through, add about 3 ounces of white wine,and 2 tablespoons of lemon juice.

Remove pan from heat and let cool.

By now, you should be able to scoop out about an inch of the eggplant.

Put seafood mixture inside of eggplant.

Top eggplant with fresh mozzerella.

Put in oven until cheese is melted.

Enjoy!

Answer 6

Some great recipes there, I don't have much to add. I like just putting it in egg and flour, a little salt and pepper, and deep frying. Also love eggplant parmesan. Best I ever had was at Olive Garden. Enjoy
G

Answer 7

Yummy...

Put eggplant directly on the stove to "burn" it on all sides, after completely roasted, put it in a plastic bag and let it sweat.

Meanwhile, finely slice some onion and put some olive oil, vinegar and salt.

After the eggplant has cooled down, peel it removing all burned skin, slice it and mix it with the onion.

Serve it as side dish for a steak or eat it alone with bread or toasts.

Answer 8

Research recipes on the net or Food network for Eggplant Parmesan (Italian) , or chinese Eggplant w/ chicken and rice.

Answer 9

ELEGANT EGGPLANT
Butter-broiling creates a vegetable dish everyone will enjoy.

1 large or 2 medium eggplants
Salt
Basil Butter

Peel eggplant or not ,as you prefer, Cut in 8 slices. On a flat surface, place a piece of waxed paper large enough to accommodate eggplant in a single layer. Sprinkle paper liberally with salt. Place eggplant on salt. Sprinkle salt generously over tops of eggplant slices. Let stand at room temperature 1 hour. Prepare Basil Butter; let stand at room temperature. Preheat broiler if manufacturer directs. Generously butter a large baking sheet. Rinse eggplant slices well under cold running water. Dry gently with paper towels. Butter both sides of each slice with Basil Butter, as if buttering bread. Place on baking sheet in a single layer. Broil about 4 inches from source of heat until lightly browned, 3 to 4 minutes. With a wide spatula, turn eggplant. Broil second side until lightly browned and tender. Makes 4 servings.

BASIL BUTTER
`/1 CUP BUTTER OR MARGARINE, ROOM TEMPERATURE
1/4 TEASPOON GARLIC JUICE
1 TEASPOON DRIED LEAF BASIL, CRUMBLED
2 DROPS HOT-PEPPER SAUCE

IN a small bowl, cream butter or margarine until fluffy. Stir in garlic juice, basil and pepper sauce (tobasco) until blended. Serve immediately or cover and refrigerate. Makes about 1/2 cup.

Answer 10

Our favourite way is to make it as you would schnitzel -it's awesome. Peel and slice about one-third inch thick. Dip in flour, then egg wash, then seasoned fine bread crumbs. Fry in oil til crispy, turn till crispy. Drain off fat on paper towels. Voila!!
You can also turn these into eggplant parmesiana by layering them in a casserole dish, adding some tomato sauce, mozza on top, and baking. We prefer ours the first way.

Answer 11

slice 2 eggplants thinly and drizzle olive oil and balsamic vinegar to soak through
Brown some pork or beef mince, chopped onions and garlic in pan with brown or teriyaki sauce.
Toss marinated eggplant with some water or stock and saute in pan
serve with cracked pepper on pasta, rice or simply as an entree.