Eggplant on sale, cheap! Now what do I do with them?

Question

I've never cooked eggplant before, though I have eaten it at restaurants. I found I liked it when I had eggplant parmesan at the Il Fornaio's in Sacramento. Does anyone have any tips for working with eggplant? Do I peel it? All the time or only if the skins are tough? Any general tips for me?

Oh, and if you could post your favorite eggplant recipe, I'd appreciate that as well. They'll be on sale all week or until we've 'thinned the herd'. Our local store got waaaaaay too many of them in their last produce shipment, and I'm not one to pass up cheap food.

~Morg~

Thanks everyone and keep the recipes coming! I'm having some guinea pigs, I mean friends, out for dinner tonight so I'll probably make more than one just so we can try them. All the recipes sound so good, I'm saving them all!

~M~

Answer 1

Eggplant Parmesan

1 c bread crumbs
2 ts dried oregano
1 lg globe eggplant; sliced 3/8" thick
1/4 c olive oil
1 clove garlic; minced
1 md onion; chopped
2 lb tomatoes or 2 large cans canned Italian plum tomatoes
2 tb tomato paste
1/2 ts dried basil
Salt and Pepper
2 tb chopped fresh parsley
1/2 lb mozzarella cheese
1 ts dried basil
1/3 c Parmesan cheese

Preheat the oven to 350F. Mix the breadcrumbs with the dried oregano.
Brush the eggplant slices with olive oil and coat them with the breadcrumb mixture. Lay them on a baking sheet in a single layer. Bake them, turning once or twice, until they begin to brown and become fragrant.

Saute‚ the olive oil, garlic and onion together until soft. Add the tomatoes and tomato paste and simmer for 15 minutes until they become more saucy than runny. Toss in the basil and parsley, season with salt and pepper, and simmer for 3 or 4 minutes more.

In a baking pan, layer: Sauce, eggplant, sauce, basil, mozzarella and parmesan, perhaps repeating the last five if you have a lot of eggplant.
Drizzle with olive oil and bake at 350 for 25-30 minutes, until brown and bubbling.

Serves: 4 Hungry Men, a moderate family of 6 or 2 teenage boys

Answer 2

Good for you I love eggplant. You do not have to peel the skin. I am sure that is where the nutrients are =) I don't eat fried foods but on of my favorite things to do with eggplant is to cut it in 1/2" slices (so you have circles) pat or brush with olive oil. then roll in a breadcrumb mixture of: Progresso bread crums - seasoned...add some Parmeseano Reggiano, fresh Italian parsley, fresh or powdered garlic and salt and pepper. Bake on a cookie sheet until they are golden. I usually do at 350 for 20 - 30 min?

Another amazing dish to make....I am making tonight.

cut in cubes:
eggplant
sweet potatoe
butternut squash

add:
peeled whole garlic
baby carrots
brussel sprouts (cut in half)

toss them all together with olive oil, salt, pepper and rosemary.

Roast on cookie sheet (I line it with foil) at 400 for about 30 min.
This is a great dish and this is the best time of year to eat it. The amount will depend on how many you are serving.

Eggplant is amazing on the grill as well. We like to cut lenghtwise and brush with olive oil. You can make or purchase a buchetta mix (tomatoes, fresh basil, garlic, olive oil, salt & peper) After you have grilled both sides.....add some bruchetta mix while still on the grill. Top with some mozzarella and let the cheese melt. This is also a great side dish.

Enjoy your eggplant!

Answer 3

Here is a Spanish eggplant dish. My friends really loved it.

Eggplant with cheese (Berengena con queso)
1 pound eggplant, peeled, sliced in 1/2 inch slices
2 onion slices
1 cup beef, chicken or vegetable broth
12 blanched almonds, lightly toasted
Salt
2 slices Muenster or Jarlsberg cheese
1 Tablespoon Parmesan cheese
Pepper
Nutmeg
Simmer eggplant in broth with onion slices until eggplant is tender. Place eggplant in casserole dish, reserve 1/2 cup broth, water can be added if necessary to make 1/2 cup. In a processor chop the almonds as fine as possible. With motor running pour in 1/2 cup of broth, salt to taste. Pour over eggplant, cover eggplant with cheese slices, sprinkle grated Parmesan cheese, pepper & nutmeg over. Bake at 350 for 20 minutes.

Answer 4

Baked Eggplant and Zucchini and Parmigiana Tortino

1 lb eggplant, peeled and quartered lengthwise
1 lrg Spanish onion, peeled & cut in 1/4" slices
1/2 lb zucchini, sliced in 1/4" rounds
1/2 lb yellow squash, sliced in 1/4" rounds
1/3 cup olive oil
2 tbl parmesan cheese
Batter:
5 lrg eggs
1/2 cup olive oil
1/2 pt cream
3 tbl parmesan cheese -- grated
salt and pepper
1 tsp oregano

Preheat oven to 325. Oil a deep 2 quart (8 cup) baking dish. Heat 1/4 cup olive oil in large saute pan and cook onion slices very slowly until tender, but not brown. Remove from pan. Add the other 1/4 cup olive oil to the pan and saute eggplant, zucchini and squash until tender. Combine with the onion and season with salt, pepper and oregano.
In the food processor, combine all ingredients for the batter. Place in a large bowl and combine with the cooked vegetables.
Pour into the prepared pan and cover with foil. Bake for 45 minutes. Remove the foil and top with 2 tablespoons Parmesan and bake for an additional 15 minutes or until set.


Another idea;
My mom used to dice the eggplant (skin included) and saute it with ground round. Season to taste.
It was pretty good.

Answer 5

Yes, you have to peel it and cut off the ends. Our fave way used to be eggplant parmesan, but now we just like the plain fried eggplant.
Cut it into about one quarter inch slices, and then make as though you were making cutlets. Dip into flour, then egg wash, then seasoned bread crumbs. Fry in oil til golden on each side, drain on paper towels and salt them. We just stop here, because they are yummy. You can go on and make a casserole ---
Put the fried rounds on the bottom of a baking dish, overlapping slightly. Put tomato sauce over top - not too much on each, and top with shredded mozza and parmesan cheese. Bake til cheese melts.
Lucky you! Eggplant is pricey in northern Canada right now!

Answer 6

Morg, choose an eggpant that is firm & smooth, & lighter in weight, as it has less seeds. Too many seeds make it bitter. You can slice it, salt the slices & put in a colander to drain. Some cooks opt not to bother with this step. You can peel, or not peel - up to your taste. I like the peel. You mention you like eggplant parm, so here's one:


Eggplant Parmesan

Olive oil for baking sheets
2 large eggs
3/4 cup plain dry breadcrumbs
3/4 cup finely grated Parmesan, plus 2 tablespoons for topping
1 teaspoon dried oregano
1/2 teaspoon dried basil
Coarse salt and ground pepper
2 large eggplants (2 1/2 pounds total), peeled and sliced into 1/2-inch rounds
6 cups (48 ounces) store-bought chunky tomato sauce or homemade Chunky Tomato Sauce
1 1/2 cups shredded mozzarella

Preheat oven to 375°. Brush 2 baking sheets with oil; set aside.

In a wide, shallow bowl, whisk together eggs and 2 tablespoons water. In another bowl, combine breadcrumbs, 3/4 cup Parmesan, oregano, and basil; season with salt and pepper.

Dip eggplant slices in egg mixture, letting excess drip off, then dredge in breadcrumb mixture, coating well; place on baking sheets. Bake until golden brown on bottom, 20 to 25 minutes. Turn slices, continue baking until browned on other side, 20 to 25 minutes more. Remove from oven; raise oven heat to 400°.

Spread 2 cups sauce in a 9-by-13-inch baking dish. Arrange half the eggplant in dish; cover with 2 cups sauce, then 1/2 cup mozzarella. Repeat with remaining eggplant, sauce, and mozzarella; sprinkle with remaining 2 tablespoons Parmesan. Bake until sauce is bubbling and cheese is melted, 15 to 20 minutes. Let stand 5 minutes before serving.

Answer 7

check out this link, there are many eggplant recipes
http://www.italianfoodforever.com/iff/news.asp?cat=70

This is one of my favorite:

Italian Eggplant Caponata

Caponata Ingredients:
1 large eggplant, chopped into ¾ inch pieces
2 T extra virgin olive oil
1 onion, chopped into small pieces
3-5 cloves of garlic, sliced thinly
1 cup Italian tomato sauce.
¼ cup red wine
3 T capers
¼ black olives, chopped
3 T balsamic vinegar
2 T sugar
¼ cup fresh chopped basil
Salt and Pepper to taste



Preparation:
Place the eggplant cubes in a colander and apply about 2 T of salt. Shake the colander to coat the eggplant evenly with the salt.

Set the colander in the sink and put a plate inside the colander so it is in direct contact with the eggplant.

Place a weight, such as some heavy canned goods on the plate so the plate will press down on the eggplant. (The purpose is to squeeze some of the sometimes bitter juices out of the eggplant. (About a half an hour process.)

Heat your oven to 375 degrees.

Wipe off the eggplant to remove as much of the salt and clinging juices as you can.

Spread the eggplant on a greased cookie sheet and bake for 35 minutes. The eggplant should be nice and brown by now.

Heat the olive oil in a skillet to medium.

Add the onions and sauté for about 4 minutes.

Add the garlic, black olives and capers and cook another 2-3 minutes.

In a small sauce pan, combine the balsamic vinegar and the sugar. Heat over medium until the sugar dissolves.

Add the balsamic vinegar/sugar and the red wine to the eggplant mixture and reduce the liquid by half.

Add the roasted eggplant, basil and the cocoa powder. Cook a minute or two to combine.

Add the tomato sauce and simmer for 10 minutes. The mixture should be thickened to “dip” consistency.

The caponata is best if refrigerated overnight and brought back to room temperature before serving.

Serve the dip with toasted garlic, pita slices. Garlic toast will suffice in lieu of pita bread. It's also great on pizza, topped with mozzarella.

Answer 8

BAKED STUFFED EGGPLANT:

2 large eggplants
16 oz. mushrooms, sliced
1 Tablespoon oil
1 1/2 lbs. lean ground beef
1 large onion, chopped
2 (8 oz.) cans tomato sauce
1/2 teaspoon garlic powder
1/4 teaspoon pepper
1/4 teaspoon oregano
12 oz. mozzarella cheese, shredded

Wash and cut off stem of eggplants; cut in half lengthwise. Scoop out leaving 1/2-inch shells; cube centers. Arrange eggplant shells in baking dish.

In large skillet, saute eggplant cubes and mushrooms in oil for 6-8 minutes or until tender; and set aside.

In same skillet, brown ground beef and onion; drain off excess fat. Add eggplant mixture, tomato sauce, garlic powder, salt, pepper and oregano. Simmer for 5 minutes, stirring occasionally.

Spread eggplant-meat mixture into the eggplant shells and top with mozzarella cheese.

Bake at 350 degrees for 30 minutes, or until heated thoroughly. Let stand 5 minutes before serving.

Answer 9

I have never eaten Eggplant, but my cousin Vinnie swears by "Eggplant Parmesan". I see you've already been given that recipe, so I'll offer others...

"Indian Fried Eggplant" - 4 servings

1 medium eggplant (about 1 12/ lbs.)
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon turmeric
2 teaspoons curry powder
1 cup milk
1 egg
1/4 cup salad oil

Wash eggplant. Beat remaining ingredients with rotary beater until smooth. Heat fat or oil (1" deep) to 375* in large skillet.
Cut eggplant into 1/4" slices. Dip slices into batter, letting excess drip into bowl. Fry in hot fat until golden brown, turning once. Drain. If desired, salt to taste.
(Note: To keep fried eggplant slices warm and crisp, place in 300* oven until ready to serve.)


"Mushroom-Stuffed Eggplant" - 4 to 6 servings

1 medium eggplant (1 1/2 to 2 lbs.)
1 (4 1/2 oz.) jar sliced mushrooms; drained
1/4 cup all-purpose flour
1/4 cup butter or margarine
2 tablespoons finely chopped green pepper
2 tablespoons finely chopped onion
1 clove garlic; crushed
1 teaspoon salt
1/8 teaspoon pepper
1/4 cup light cream
1 (2 oz.) jar chopped pimento; drained
1 tablespoon grated Parmesan cheese or 2 tablespoons buttered bread crumbs

Heat oven to 350*. Wash eggplant; cut a large slice lengthwise. Remove and cube enough eggplant from shell to measure 3 cups.
In large skillet, stir together all ingredients except cream, pimento and Parmesan cheese. Cook and stir over medium heat until mixture is brown. Remove from heat; stir in cream and pimento. Fill eggplant shell with mixture; sprinkle with Parmesan cheese. Bake 40-45 minutes or until eggplant is tender.


"Fried Eggplant" - 6 servings

1 medium-size eggplant
Flour
1 egg; beaten slightly
Fine dry bread crumbs
Mazola oil
Pare eggplant; cut into 1/4" slices. Dip slices in flour, then in egg. Roll in bread crumbs to coat. Heat 3/4 cup oil in large skillet over medium heat about 3 minutes; fry eggplant about 2 minutes on each side or until brown. Drain on paper towels.

Answer 10

I peel it because I don't like the sometimes bitter taste of the purple part.I peel the egg plant,slice into two inch by four inch strips,dip into two beaten eggs,them dip into 2 cups flour,1 ts baking powder,1 table spoon corn starch.,1 ts salt and 1 ts pepper.dredge the spears in the egg,then the dry mixture,deep fry until crisp and golden.Provide a dip made of hidden valley ranch dressing with 1 package of crumbled blue cheese.Its absolutely delicious as an appetizer or a snack.My family loves it.