what is the best way to cook egg plant?

Answer 1

Frying. This cooking method seems to throw people the most because of how much grease eggplant can soak up. If you're using globe eggplant, salt it and squeeze it dry; other varieties don't need salting. Be sure the oil is very hot and put the slices in the pan in one layer (if you crowd the pan, the eggplant will steam instead of fry and won't cook evenly). Turn often and adjust the heat to avoid burning until the slices are a rich brown color. Drain on paper towels.

Stir-frying. Quick-cooking Japanese and Chinese eggplant are the best candidates for stir-frying. Cut the eggplant into 1/2-inch cubes. When the oil is very hot, toss the cubes into the pan with a little salt and stir-fry until the eggplant is a rich brown color.

Grilling. As for frying, salt and dry the eggplant. Brush the slices with oil and grill over a medium-hot fire until soft and cooked through.
I fry mine by dredging in flour then dipping in beaten egg and fry till brown Oooh so good!! Search online you can find all kinds of recipes.

Answer 2

That depends of what you want to make.

For Eggplant parmesan slice your eggplant into rings, place them on a screen and salt it generously on both sides but do not coat it. This will start the process of removing the water. Soon drops of water will form as the water gets sucked from the meat of the plant. Allow it to drain for 30-45 minutes, then rinse and pat dry.

During this time get the following items ready, a container with 1 1/2 cups of flour, 1 tblp italian seasonings, 1 1/2 tsp pepper, 1 tsp garlic powder, 1 1/2 tsp salt (change these seasonings as you see fit add chili flakes for a little spice); next container blend 3 eggs and 2 tblp water (it should look like scrambled eggs); third container panko bread crumbs (japanese can be found at the grocery store) or fine bread crumbs, salt, pepper, parmesan cheese, and italian seasoning.

Using one hand for wet and one for dry, take a slice of eggplant and dip it into the flour and coat it, pull it out and tap off any extra flour. Place it in the eggwash (wet hand), pull it out and let it drain a bit, and then place it in the bread crumbs and coat it (dry hand). Continue until all the slices are coated. Now go wash your lobster claws (yeah, I know wet hand, dry hand, it takes practice).

Heat your oven to 350. Place a non-stick 8-10" saute pan on the stove over med heat and place vegetable oil in the pan to cover the bottom. When the oil looks like it is wavy/ripply place your coated eggplants slices in the pan. The most you will be able to saute at one time will be 4, any more and the heat will be too low and you will have soggy sponges. Let them get golden brown on one side and then turn them over and saute the other. Finish sauteing the rest of the slices.

Place them in a heat-proof container (corelle glass baking dish, 9x13 cake pan) that has been sprayed with "no-stick" spray, and had a red sauce (like pasta sauce) spread on the bottom. Cover them with sauce and a slice of mozzarella and parmesan. Place in the oven and allow the sauce to bubble and the cheese to brown.

Pull it out and eat it!

Answer 3

Fried is my favorite way. It seems to bring out the sweetness.


Fried Eggplant

1 Eggplant
1 Egg; beaten
1/2 ts Salt
1/4 ts Pepper
Cornstarch
Fat for deep frying

Pare and slice eggplant. Dip into egg mixed with
salt and pepper, then into cornstarch, seeing to
it that it's well covered. Fry to a deep rich
brown; drain on brown paper.

Answer 4

You can fry, bake or grill. Here's one of my faves.

Eggplant Rollatini
Serving Size : 6

8 oz ricotta cheese
1/2 oz prosciutto (diced very small)*optional
2 oz grated parmesan
3 oz shredded mozzarella
1 pinch nutmeg (to taste)
1 pinch white pepper (to taste)
3 medium round eggplant

Mix all ingredients (except the eggplant) in a food processor with paddle until they are incorporated. Use spoon in bowl if you don't have a food processor.

Slice eggplant lengthwise (approximately 1/2 inch thick). Brush lightly with olive oil and grill with salt and pepper. Let cool. Place approximately 1 oz. of filling on each slice and roll lengthwise. Top with marinara sauce.

Answer 5

BAKED EGG PLANT

1 lb. egg plant, peeled
1/2 lb. bread crumbs or cracker crumbs
1/2 c. evaporated milk
1/4 c. whole milk
1/4 c. melted butter
1/2 c. chopped onion
1/4 c. chopped chilies or green pepper
1/4 c. chopped celery
2 eggs, beaten slightly
1 tbsp. pimentos or red pepper
1 tsp. salt
1/2 tsp. black pepper
1 1/2 c. grated cheese

Cook egg plant until tender. Saute onions, peppers, celery in butter. Add eggs, bread crumbs, pimentos and other seasonings. Pour into baking dish. Bake 45 minutes at 350 degrees. Top with grated cheese and bake until melted.

Answer 6

I'm a big fan of grilling it. Cut up the eggplant, brush the pieces with some garlic olive oil and sprinkle a little salt and pepper on them. Grill until the pieces are soft. Serve with cous-cous, also infused with garlic olive oil. Yum!

Answer 7

Egg plant parmajone. Slice, and layer with cheese and tomato sauce. Then bake in a pan.

Answer 8

egg plant parmesan
bread the egg plant and put them coveren in sauce and cheese and cook in oven
fry pan the egg plant breaded then just like chicken parm cover in sauce and cheese and in oven for cooking thorough and melting cheese then serve

Answer 9

Baked Eggplant with Mushroom-and-Tomato Sauce:

1 peeled eggplant, cut into 1/4-inch-thick slices (about 1 1/4 pounds)
Cooking spray
1 cup chopped onion
1/2 teaspoon dried Italian seasoning
1/4 teaspoon salt
2 garlic cloves, chopped
1 (8-ounce) package presliced mushrooms
1/4 teaspoon black pepper, divided
1 (8-ounce) can no-salt-added tomato sauce, divided
2/3 cup (about 3 ounces) shredded part-skim mozzarella cheese, divided
1/4 cup (1 ounce) grated fresh Parmesan cheese

Preheat broiler.

Arrange the eggplant slices on a baking sheet coated with cooking spray; broil 3 minutes on each side or until lightly browned.

Preheat oven to 375°.

Heat a large nonstick skillet coated with cooking spray over medium heat; add onion and next 4 ingredients (onion through mushrooms). Cover and cook 7 minutes or until tender, stirring mixture occasionally. Increase heat to medium-high; uncover and cook for 2 minutes or until liquid evaporates.

Spread half of mushroom mixture in bottom of a 1 1/2-quart round baking dish coated with cooking spray. Arrange half of eggplant slices over mushroom mixture; sprinkle with 1/8 teaspoon pepper. Top with 1/2 cup tomato sauce and 1/3 cup mozzarella. Spread remaining mushroom mixture over mozzarella; top with remaining eggplant slices. Sprinkle with 1/8 teaspoon pepper; top with remaining tomato sauce. Cover and bake at 375° for 1 hour. Sprinkle with 1/3 cup mozzarella and Parmesan. Bake, uncovered, 5 minutes or until cheese melts. Let stand 10 minutes.

Yield: 4 servings

Answer 10

just like pattypan squash.