I just pick my eggpalnts and i'm looking for a good recpie for them and i'll have u over for dinner ??

Answer 1

Eggplant Artichoke Savarin

2 small eggplant, peeled
5 eggs
3/4 cup seasoned bread crumbs
1 cup fresh-grated Parmesan cheese
1/3 cup olive oil
2 pkg. (9 oz. each) frozen artichoke hearts
1/4 cup mayonnaise
1/4 cup chopped parsley
3 oz. prosciutto, chopped
2 1/2 cups tomato sauce

Spray 6-7 cup ring mold with nonstick cooking spray. Cut eggplants lengthwise in 1/4" thick slices. Reserve 10 slices & coarsely chop remainder.

Beat 2 eggs in pie plate with fork until mixed; set aside. On waxed paper, combine 1/2 cup breadcrumbs with 1/4 cup cheese; dip eggplant slices into eggs, drain off excess, then into bread crumbs. Shake off excess; set aside.

Heat 2 tbl. oil in skillet. Cook eggplant slices until golden on both sides. Arrange fried eggplant slices crosswise overlapping slightly in prepared mold so there are no gaps; set aside. In skillet in remaining oil saute chopped eggplant until tender, about 5 mins; set aside. Cook artichoke hearts according to pkg,
cut each heart in half; set aside.

Beat remaining eggs in bowl until mixed; add mayo, parsley, prosciutto, remaining bread crumbs & cheese, sauteed eggplant, artichokes & 1/4 tsp pepper; stir until well mixed. Spoon mixture into eggplant-lined mold, patting down firmly with hand. Place mold in small roasting pan; set pan in oven. Pour enough boiling water into pan to come half up side of mold. Cover mold loosely with foil; bake 45 mins or until filling sets.

Heat tomato sauce. Invert ring mold onto serving platter. Put tomto sauce in a small bowl in the center of the ring or pass tomato sauce separately.

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EGGPLANT LINGUINE

Prepare sautéed eggplants.

SAUTEED EGGPLANTS
Peal and dice 1 pound eggplant.

In a large fry pan, heat 8 tablespoons oil, when hot add the cubed eggplants and 1 sliced clove garlic. Cook, stirring frequently, until nicely browned, about ten minutes. Mix with 3 tablespoons chopped parsley and season to taste with salt and pepper.

Serve as a side dish or hors d'oeuvre or with pasta (See next recipe).

Boil linguine (or your favorite pasta) according to the directions on the package.

Make a verdi sauce by melting
4 tablespoon butter or margarine in a sauté pan. Add
2 cloves garlic, chopped and sauté until lightly golden before adding 4 tablespoons chopped parsley.

Cook and stir until the parsley is heated through, about 1 minute. Toss the pasta with the verdi sauce and top with sautéed eggplants and grated Parmesan cheese.

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GRILLED EGGPLANT WITH SPICY PEANUT SAUCE

1 eggplant (about 1 1/4 pounds), cut into 1/2-inch-thick slices
1 garlic clove, minced
1 shallot, minced
a 2-inch-long fresh hot red chili, chopped fine (wear rubber gloves), or 1/4
teaspoon crushed red pepper flakes
2 teaspoons Oriental sesame oil
1/4 cup ground roasted peanuts
2 teaspoons soy sauce
1 teaspoon sugar
2 teaspoons fresh lemon juice, or to taste
vegetable oil for brushing the eggplant

Sprinkle the eggplant lightly with salt, let it drain in a colander for 1 hour, and pat it dry. In a small saucepan cook the garlic, the shallot, and the chili in the sesame oil over moderately low heat, stirring occasionally, until the vegetables are softened, add the peanuts, and cook the mixture, stirring, for 1 minute.

Add soy sauce, sugar, lemon juice, and 1 cup water, boil the mixture, stirring occasionally, until it is thickened slightly, and add salt and pepper to taste.

Brush the eggplant, patted dry, with the vegetable oil and grill it on an oiled rack set 5 to 6 inches over glowing coals, turning it, for 7-8 minutes, or until it is just cooked. Transfer the eggplant to a serving plate and spoon the peanut sauce over it.

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Eggplant Rollati Appetizer

1/2 cup chopped fresh basil
1/4 cup toasted pine nuts
2 pints ricotta cheese
salt and pepper to taste
2 medium eggplants, sliced lengthwise into 1/2-inch
1 tablespoon olive oil
2 cups spaghetti sauce
1/4 cup grated parmesan cheese

Combine basil, pine nuts, ricotta cheese, and salt and pepper to taste in medium size bowl. Place bowl in refrigerator.

Coat eggplant slices lightly with olive oil. Place in large saucepan over medium heat, apply pressure to release moisture from eggplant. Remove eggplant sliced when tender. Allow slices to cool to room temperature.

Spread a dollop of ricotta mixture over eggplant; roll up the slice of eggplant. Spoon marinara sauce over each rollati and sprinkle with Parmesan cheese.

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Caponata

3-4 lbs eggplant, peeled and cut into 1” cubes
4 stalks celery, sliced into ½” strips
Two onions, peeled and coarsely chopped
2 cloves garlic, peeled and finely chopped
3 ripe tomatoes chopped
I cup green olives, coarsely chopped
1 or 2 tablespoons capers
2 tablespoons sugar
12 fresh basil leaves, shredded, or 2 teaspoons dried basil
¼ cup red wine vinegar
1 teaspoon salt
Fresh ground pepper
Up to ½ cup olive oil

Peel eggplants, cut into cubes, place in colander or strainer in sink, and salt heavily. Let drain for at least one hour. Rinse carefully, and pat dry with paper towels.

Heat several tablespoons olive oil to the point of fragrance, and sauté onion, garlic and celery until soft. Remove from heat and set aside. Add several tablespoons more olive oil to pan, and cook eggplant, turning frequently, until lightly browned on all sides. If necessary add more olive oil, as eggplant sticks easily. Return onion mixture to pan, add tomatoes, olives, capers, sugar, basil, and a good grinding of black pepper. Cook covered, over low heat, for about half an hour, stirring occasionally. Serve at room temperature.

Caponata may be used as a topping for pasta, or as a spread on bruschetta. If you make it ahead of time, flavors will have an opportunity to blend well. Refrigerate after cooking for up to three days and bring to room temperature before serving.

Answer 2

I made this ans was very pleased. The whole family loved it!

Layered Beef and Eggplant Bake:

Fried Eggplant (recipe below)
1 lb ground beef
1 can whole tomatoes, drained
1/2 c sliced mushrooms
1 can (6oz) tomato sauce
1/4 c chopped onion
1/4 c grated parmesan
1 tsp dried basil
3/4 tsp salt
1/2 tsp dried oregano leaves
1 clove garlic
1/8 tsp pepper
2 1/2 c shredded mozzarella

Prepare fried eggplant (recipe below) and set aside. Brown ground beef and drain. Add remaining ingredients except mozzarella. Stir to blend and break apart the tomatoes. Cover, reduce heat and simmer 10 min. Preheat oven to 350 . Layer half the eggplant, half the ground beef and 1 c mozzarella in 8inch square dish. Repeat beef and cheese, and top with eggplant and remaining cheese. Bake covered with foil 10-15 min.

Fried Eggplant:
1 c bread crumbs
1/4 c parmesan
1 tsp Italian seasoning
1/2 tsp salt
1/2 c flour
2 eggs
1/4 c milk
1 lb eggplant peeled and cut into 1/4 inch slices
oil for frying

Mix first 4 ingredients. In another bowl mix eggs and milk. Dip each slice of eggplant in flour, then egg, then breadcrumb mixture. Heat oil, deep fry eggplant slices 4-5 min. turning each once. Drain on paper towels.

Answer 3

You can fry them by using this method:
Gram flour 1cup
salt,curry powder,fresh coriander
water to make a mixture of all the ingredients.It should be as thick as a beated egg.Now cut the eggplant in slices and sprinkle salt on them.Fry them in deep oil.This is the quickest one.Enjoy with yoghurt.

Answer 4

Indian Recipe -

Grill eggplants and tomatoes.
Mash them and add 1 tbsp of olive oil. Then add chopped onions, grated ginger and garlic, salt, green chillies, chopped cilantro,roasted cumin powder, salt and eat them with flat Indian bread (Chapatis) or pita bread. Tastes great.

Alternately, some people fry the onions, ginger, garlic to get rid of the strong onion flavor and add the other mashed mix.

Answer 5

grill them. in a separate bowl mix olive oil,fresh parsley chopped in small pieces and garlic finely chopped brush this mixture on every eggplant. good if u let sit for a little bit so the flavor goes through. you can layer them.

Answer 6

saute them with seasonings and add a little butter and cheese when serving. or add them to pasta dish

Answer 7

dice them and throw them over a bed of rice with a chicken breast.

Answer 8

ewwwwww! i hate eggplants.

Answer 9

Well, since I'm invited, I suggest you make....

Italian Veggie Bake

1/3 cup KRAFT House Italian Dressing
1 large onion, chopped
1 small unpeeled eggplant, cubed
1 medium zucchini, cubed
1 large red pepper, chopped
1 pkg. (6 oz.) sliced mushrooms
1 can (14-1/2 oz.) Italian-style stewed tomatoes, drained, cut up
1/3 cup KRAFT Shredded Parmesan Cheese

HEAT dressing in large skillet on medium heat. Add onion; cook 5 min. or until tender. Add eggplant; cook and stir 5 min. Add zucchini, pepper and mushrooms; cook and stir 5 min.
ADD tomatoes, bring to boil. Reduce heat to low; cover. Simmer 15 min. or until vegetables are tender, stirring occasionally. Pour mixture into casserole dish; sprinkle with cheese. Cover and refrigerate until ready to serve.
PREHEAT oven to 350°F. Bake 25 to 30 min. or until heated through.

Eggplant Spaghetti

1 small eggplant (about 3/4 lb.), cut into 1/2-inch pieces
1 medium onion, chopped
2 cloves garlic, minced
1/4 cup olive oil
5 plum tomatoes, chopped
1-1/2 cups sliced zucchini
1 Tbsp. balsamic vinegar
3/4 tsp. salt
1/4 tsp. pepper
1/2 lb. spaghetti, cooked
1 pkg. (9 oz.) POLLY-O Fresh Mozzarella Cheese (6 balls), drained, cut into 1/2-inch pieces
3 Tbsp. chopped fresh basil

COOK and stir eggplant, onion and garlic in hot oil in large skillet on medium heat 10 min.
STIR in tomatoes, zucchini, vinegar, salt and pepper; continue cooking 10 min. or until vegetables are tender and sauce is thickened, stirring occasionally. Place in large serving bowl.
ADD hot spaghetti, mozzarella cheese and basil; toss lightly.

Eggplant Lasagna

1/4 cup olive oil
1 medium eggplant, peeled, cut into 1/4-inch cubes
1/2 cup chopped onion
2 cloves garlic, minced
1 jar (26 oz.) spaghetti sauce
3 cups POLLY-O Original Ricotta Cheese
1 pkg. (8 oz.) POLLY-O Whole Milk Mozzarella Cheese, shredded, divided
1/2 cup KRAFT 100% Grated Parmesan Cheese, divided
9 lasagna noodles, cooked, drained

PREHEAT oven to 350°F. Heat oil in large nonstick skillet on medium heat. Add eggplant, onion and garlic. Cook 15 min. or until eggplant is very tender, stirring occasionally. Stir in spaghetti sauce; set aside. Mix ricotta cheese, 1 cup of the mozzarella cheese and 1/4 cup of the Parmesan cheese.
SPRAY 13x9-inch baking dish with cooking spray. Layer 3 lasagna noodles, 1/3 of the cheese mixture and 1/3 of the sauce in dish; repeat layers 2 times. Top with remaining 1 cup mozzarella cheese and remaining 1/4 cup Parmesan cheese.
BAKE 40 to 45 min. or until heated through. Let stand 10 min. before cutting to serve.

Eggplant Rollatini

3 medium-sized eggplants (about 4 pounds total)
Sea salt and freshly ground black pepper
Can vegetable spray
32 ounces ricotta cheese
2 large eggs, lightly beaten
1/2 cup shredded mozzarella
8 tablespoons grated Parmesan
3 tablespoons toasted pine nuts
20 basil leaves, chiffonaded
Extra-virgin olive oil, for drizzling
2 cups fresh tomato sauce, recipe follows
Preheat the grill pan and preheat the oven to 375 degrees F.
Place a rack over a large baking sheet. Cut the 2 ends off the eggplant. Cut the eggplants lengthwise, into 1/2-inch thick slices. Arrange eggplant slices onto rack. Sprinkle with sea salt to help remove excess moisture and any bitterness from the eggplants. Set aside for about 10 to 15 minutes. Rinse off the salt from the eggplants and pat dry with a towel. Spray hot grill pan liberally with vegetable spray and then place eggplant slices on the grill until lightly browned on each side and tender, about 4 minutes per side. Remove slices from the grill pan and allow to cool.

In a large bowl, beat eggs until lightly scrambled. Mix the ricotta in with the egg. Add mozzarella, 3 tablespoons of Parmesan cheese and toasted pine nuts and gently combine. Fold in basil just to combine. Do not overmix.

Place a tablespoon of the cheese mixture on 1 end of the eggplant and roll up tightly. Place the eggplant rollatini into a greased (with olive oil) 13 by 9-inch baking dish, seam side down. Continue with remaining eggplant. Evenly distribute the tomato sauce on top of the eggplant rollatini. Season with salt and pepper. Sprinkle with remaining 5 tablespoons of Parmesan cheese and bake for 15 minutes. When cooked, drizzle the top with extra-virgin olive oil.

Simple Tomato Sauce
Recipe courtesy Giada De Laurentiis
1/2 cup extra-virgin olive oil
1 small onion, chopped
2 cloves garlic, chopped
1 stalk celery, chopped
1 carrot, chopped
Sea salt and freshly ground black pepper
2 (32-ounce) cans crushed tomatoes
2 dried bay leaves
4 tablespoons unsalted butter, optional

In a large casserole pot, heat oil over medium high heat. Add onion and garlic and saute until soft and translucent, about 5 to 10 minutes. Add celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 5 to 10 minutes. Add tomatoes and bay leaves and simmer uncovered on low heat for 1 hour or until thick. Remove bay leaves and check for seasoning. If sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors.
Add 1/2 the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.

If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags. This will freeze up to 6 months.