Can anyone suggest a nice recipe to make using eggplant?

Answer 1

I like eggplant OK, but I don't eat it that often...because nobody else seems to like it!

Two things to try (one's a bit easier than the other):

1) grill some fresh eggplant, sliced about 1 to 1-1/2 inches thick. Rub on some olive oil, salt and pepper, and grill it on your BBQ (over high heat) for about 5 minutes per side. It's very good that way. Leave the skin on. And if you want to, you can soak the slices in some water, which contains a couple of tablespoons of lemon juice, before you grill it.

2) baba ganoush (or baba ganouj). Use small, whole eggplants, and either grill or broil them, until they are shriveled, and the skin is blackened. Let the eggplant cool, then rub off any remaining blackened skin (use a damp towel). Cut off the stems, then throw the eggplant into a blender or food processor (it may be helpful to cut the eggplant into smaller chunks).

Add one or two whole (peeled) garlic cloves, some lemon juice, and some extra-virgin olive oil, and process the baba until it's got a consistency similar to hummus (but don't overdo it). You can also add some salt, pepper, and whatever other spices you like. Serve it as a dip or a spread.

Answer 2

Eggplant Parmesean!

slice 2 large eggplants about 1/2 inch thick
dredge slices in a light eggwash (i egg+ a tbl of water) then cover both sided with flour or breadcrumbs

fry in lightly oiled (olive oil) pan until brown, set aside

In a lasagna size dish (spray with non-stick), layer no-cook lasagna noodles at the bottom of the pan

put a layer of the fried eggplant so that whole pan is covered

mix 16-oz ricotta, 3 cups shredded mozzerella, 1 cup parmesean in a bowl with basil, oregono and parsley (paptika is nice too for a little bite)

place a layer of the mixture over the layer of eggplant, layer more noodles.

continue making layers until the whol pan is full making the mixture the top most layer

Cover with foil and bake at 350 deg for about 35-45 mins, until you can see the cheese is bubbly

cool about 10 mins sprinkle with parmesan- cut & serve

Answer 3

Eggplant Parmesan "This is a no fry variation of this popular dish, and is just as delicious!"


INGREDIENTS:
3 eggplant, peeled and thinly sliced
2 eggs, beaten
4 cups Italian seasoned bread crumbs
6 cups spaghetti sauce, divided
1 (16 ounce) package mozzarella cheese, shredded and divided
1/2 cup grated Parmesan cheese, divided
1/2 teaspoon dried basil

DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C).
Dip eggplant slices in egg, then in bread crumbs. Place in a single layer on a baking sheet. Bake in preheated oven for 5 minutes on each side.
In a 9x13 inch baking dish spread spaghetti sauce to cover the bottom. Place a layer of eggplant slices in the sauce. Sprinkle with mozzarella and Parmesan cheeses. Repeat with remaining ingredients, ending with the cheeses. Sprinkle basil on top.
Bake in preheated oven for 35 minutes, or until golden brown.

Answer 4

2 medium eggplant (about 2 1/4 pounds), cut into 1/2-inch-thick round slices
Kosher salt, as needed, plus 1 tablespoon
5 cups fresh breadcrumbs
1 tablespoon dried oregano
1 tablespoon dried thyme
Freshly ground black pepper
Vegetable oil for frying
All-purpose flour for dredging
6 large eggs, beaten
2 tablespoons whole milk
Olive oil, as needed
7 cups QUICK MARINARA SAUCE, recipe follows
2/3 cup grated Parmesan, divided
1 pound fresh mozzarella, thinly sliced

Arrange the eggplant slices on several baking sheets and sprinkle generously all over with kosher salt. Set aside to let the bitter juices weep from the eggplant, about 1 hour.
Transfer the eggplant to a colander in the sink, and rinse well under cold running water. Transfer eggplant to a work surface and blot very dry with paper towels.

In a large bowl, whisk together the 1 1/2 teaspoons salt, breadcrumbs, oregano, thyme, and season with pepper.

Place the flour in a medium lipped plate or bowl. In another medium bowl, whisk the egg and milk together. Dredge an eggplant slice in the flour, then dip it in the egg, and finally dredge it in the breadcrumb mixture. Shake off any excess breading and transfer the eggplant to a baking sheet. Repeat with the remaining eggplant.

In a large straight-sided skillet, pour the oil to a depth of 1/2 inch. Heat the oil over medium heat until it registers 400 degrees F on a deep frying thermometer. (The oil must be heated to 400 degrees F. so that the breaded eggplant, when added, will drop the temperature of the oil to the proper frying temperature of 375 degrees F.)

Working in small batches, fry the eggplant slices, turning once, until golden brown, about 3 minutes per batch. Using tongs, transfer to a paper towel-lined baking sheet and season with salt to taste. Repeat with the remaining eggplant.

Preheat the oven to 400 degrees F. Lightly brush a 15 x 10- x 2-inch-baking dish with olive oil. Cover the bottom of the baking dish with 1/3 of the marinara sauce and arrange half of the eggplant over the sauce. Cover the eggplant with another 1/3 of the sauce. Scatter half of the Parmesan and half of the mozzarella over the sauced eggplant. Repeat with the remaining eggplant, sauce, Parmesan, and mozzarella. Bake until hot and just beginning to brown, about 30 minutes. Serve immediately


You can also use it in stir-fry dishes, which is very good. Make sure to use a very hot wok or it will soak up too much oil.

Answer 5

Eggplant Parmesan II
Submitted by: Dolores Ryan

"This is a no fry variation of this popular dish, and is just as delicious!"
Original recipe yield: 8 to 10 servings.
Prep Time:
25 Minutes
Cook Time:
35 Minutes
Ready In:
1 Hour
Servings:
9 (change)
INGREDIENTS:
3 eggplant, peeled and thinly sliced
2 eggs, beaten
4 cups Italian seasoned bread crumbs
6 cups spaghetti sauce, divided
1 (16 ounce) package mozzarella cheese, shredded and divided
1/2 cup grated Parmesan cheese, divided
1/2 teaspoon dried basil
DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C).
Dip eggplant slices in egg, then in bread crumbs. Place in a single layer on a baking sheet. Bake in preheated oven for 5 minutes on each side.
In a 9x13 inch baking dish spread spaghetti sauce to cover the bottom. Place a layer of eggplant slices in the sauce. Sprinkle with mozzarella and Parmesan cheeses. Repeat with remaining ingredients, ending with the cheeses. Sprinkle basil on top.
Bake in preheated oven for 35 minutes, or until golden brown.

Answer 6

I saw this one made on "Take Home Chef" and grabbed the recipe from the site... looking forward to trying it!

Deep Fried Eggplant and Mozzarella with Basil

Serves 4

Ingredients:
For the tomato sauce:

2 tablespoons/30 ml olive oil
2 shallots, diced
2 garlic cloves, crushed
1 red jalapeno chili, chopped
7 ripe plum tomatoes, finely diced
Salt and freshly ground black pepper

For eggplant sandwiches:

1 eggplant (cut crosswise into 1/8 inch slices)
Salt
One 7-ounce ball fresh buffalo mozzarella cheese (cut crosswise into 8 slices)
8 fresh basil leaves
2/3 cup/95 g all purpose flour
4 large eggs, beaten to blend
1 1/2 cups/210 g dried plain bread crumbs
Safflower oil, for deep frying
Method:

To make the tomato sauce:

Heat the oil in a heavy medium saucepan over medium heat. Add the shallots and sauté for 3 minutes or until soft. Add the garlic and chili and sauté for another 1 minute.

Add the tomatoes and cook until the tomatoes are very tender and mushy, stirring occasionally, about 45 minutes. Season the sauce to taste with salt and pepper.

To make the eggplant sandwiches:

Arrange the eggplant slices on a large baking sheet. Sprinkle the eggplant slices with salt and allow them to sit for 10 minutes. Rinse the eggplant under cold running water to remove the salt. Pat the eggplant slices dry with paper towels.

Place 1 slice of cheese and 1 basil leaf atop 1 eggplant slice. Top with a second eggplant slice. Repeat to make 8 sandwiches total. Place the flour, eggs and bread crumbs in 3 separate shallow bowls or pie plates.

Working with 1 eggplant sandwich at a time, dredge the eggplant sandwiches in the flour, shaking off the excess, then dip the sandwiches in the eggs, allowing the excess egg to drip back into the bowl of eggs, and dredge in the bread crumbs to coat completely.

Repeat the process to give the eggplant sandwich a second coating of the eggs and bread crumbs (not the flour). Add enough oil to a heavy large frying pan to reach the depth of 2 inches/5 cm. Heat the oil over medium-high heat to 350°F/180°C.

Working in batches, add the sandwiches to the hot oil and fry until they are golden brown, about 1 1/2 minutes per side. Using a slotted spatula, transfer the fried sandwiches to a plate lined with paper towels to absorb the excess oil.

Sprinkle the hot sandwiches with salt. Cut each sandwich into 4 wedges. Serve the sandwiches on a platter with the warm tomato sauce [for dipping].

Answer 7

Sure, it's easy and quick too.
Take the eggplant, toss it in the bin.
Pick up the phone, call for delivery of your choice.
Open a beer, or bottle of wine and in about 30 minutes, voila!
Eggplant à la No-way-in-helllll!

Answer 8

just go to these links lots of recipes for eggplant

Answer 9

I once had a vegetarian lasagna with sliced eggplant substituted for the meat......very good.

Answer 10

Eggplant Parmesan is pretty good.