does anyone have a simple good recpie for eggplant?

Answer 1

I have two recipes for you to try:

This is an eggplant dish I chose to eat every time I went to this cafeteria, when I was growing up, I just could not get enough of it.
I absolutely recommend this one!!!!!!!!

Wyatt`s Cafeteria Eggplant Dressing Recipe

Difficulty: 3 (1=easiest :: hardest=5)
Serves/Makes: 6

W - Copy Cat Restaurant Recipes

Ingredients:
2 large eggplants
1 med. onion, chopped
1/2 cup bell pepper, chopped
1/2 cup celery, chopped
1 cup grated cheese (I use more)
2 cups cornbread, crumbled
3 eggs, beaten
1 small jar diced pimento
1/4 cup butter, melted
1 teaspoon sage

Directions:

Peel eggplant, cut into 1/2 inch slices. Cook in boiling, salted water for 20 minutes. Drain well and mash.

Preheat Oven to 350 Degrees F.

Saute onion, bell pepper and celery in butter and combine with eggplant. Add half of the cheese, the eggs, salt, pepper, sage, pimento and cornbread. Put in a greased 1-1/2 qt. casserole and top with remaining cheese. Bake 30 min. at 350F

---------------------AND...

CAJUN EGGPLANT DRESSING
1 sm. eggplant
1/4 lb. bulk pork sausage
1 lg. onion, chopped
1 c. Pepperidge Farm stuffing mix
1 egg, beaten
1/2 c. milk
1/2 tsp. salt
1/4 tsp. black pepper
Peel eggplant and cut in 1/2 inch cubes. In medium pan, cook eggplant in small amount of salted water, about 5 minutes, until tender. Drain. In a skillet, cook sausage and onion over medium heat until sausage is brown. Remove from heat. Stir in eggplant, stuffing, eggs, milk, salt, and pepper. Turn into a greased 1 quart casserole. Bake at 350 degrees until heated through. Serves 8.

Answer 2

easy baked eggplant...(hint:..lowfat mayo can be used)

INGREDIENTS
1 medium eggplant, peeled and sliced into 1/2 inch rounds
4 tablespoons mayonnaise, or as needed
1/2 cup seasoned bread crumbs
DIRECTIONS
Preheat the oven to 350 degrees F. Line a baking sheet with aluminum foil.
Place the bread crumbs in a shallow dish. Coat each slice of eggplant on both sides with mayonnaise. Press into the bread crumbs to coat. Place coated eggplant slices on the prepared baking sheet.
Bake for 20 minutes in the preheated oven, until golden brown. Flip slices over, and cook for an additional 20 to 25 minutes to brown the other side.

Answer 3

EGGPLANT, FAVORITE SPAGHETTI SAUCE (HOMEMADE OR IN THE JAR) AND MOZZARELLA CHEESE (1LB. SHREDDED)
Using a 13x9 baking dish (I use my glass one) put a SMALL amount of Spaghetti Sauce in the bottom, then take HALF your PEELEDand SLICED (thin)Eggplant and place it in the pan single layer, then take HALF of your Spaghetti Sauce and cover Eggplant, then take HALF of your Mozzarella Cheese and cover the Sauce then Finish with the other Half of your Eggplant, Sauce, and Cheese. Bake in 350 degree oven for about 45 minutes (uncovered) and this is the only way my Husband and I will eat Eggplant! It is very low Carb, and really good! You can serve it with Garlic Bread and there you have a complete meal! I hope you like it.....we sure do! :-) Good luck!

Answer 4

have you tried frying eggplant? slice the eggplant approx. 1/4 thin in round slices,set aside, In a medium bowl mix 2 eggs and 1/4 milk, dip eggplant in this mixture and roll in cormeal. In electric frying pan heat 3 tablespoons veg. or canola oil at 250 degrees, put eggplant in electric frying pan and cook for 3 -5 min. till brown and turn over, repeat and drain on paper towel. eat while hot!!!!!!!!

Answer 5

Eggplant Rollatini
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.

Answer 6

Flour, egg and breadcrumb your eggplant, fry and set aside
fry chopped onion and sliced mushrooms (whatever you prefer)
in fry-pan with a few tablespoons of olive oil
add salt & pepper and whatever seasonings you prefer
add parsley
arrange eggplant in baking dish and layer mixture of onions and mushrooms sprinkle graded cheese on each layer like lasagna repeat till all epplant is used..top with fresh parsley and graded cheese and bake in 350 degree oven for 30 minutes or till bubbly..
Enjoy!!!

Answer 7

eggplant parmasean: cut eggplant in slices dip in egg and bread crumbs fry em up the put in a baking dish layer with sauce and mozz chesse bake in a 350 oven till cheese is melted enjoy

Answer 8

Eggplant Parmigiana
Makes 8 One Cup Servings; approximately 274 Calories per Serving

1 tablespoon plus 1 1/2 teaspoons Chef Paul Prudhomme's Seafood Magic® - in all
1 whole egg plus 4 egg whites
1/4 cup evaporated skim milk
2 cups plain bread crumbs
16 slices peeled, stemmed eggplant
(cut the long way - about 1/4 inch thick)
1 1/2 cups chopped onions, in all
1 1/2 cups chopped green bell peppers, in all
1 cup chopped celery, in all
1 teaspoon salt
1 teaspoon ground fennel (optional)
1 1/2 teaspoons dried leaf oregano, in all
1 1/2 teaspoons dried sweet basil, in all
2 cups defatted chicken stock - in all
2 teaspoons minced fresh garlic
6 cups fresh peeled, stemmed, chopped tomatoes, with their juice.
2 packets Equal reg. (optional)
4 ounces low moisture, part-skim shredded Mozzarella cheese (1 cup)

Preheat oven to 375 degrees.

In a shallow bowl or pie plate, beat the egg and the egg whites together until frothy, add the milk and beat until thoroughly combined. Combine the breadcrumbs with 1 1/2 teaspoons Seafood Magic in another shallow bowl. Dip each eggplant slice in the egg mixture and then the breadcrumbs, shaking off the excess, and place on a baking sheet. (You'll probably need two sheets to accommodate all the eggplant.) Bake at 375 degrees 15 minutes, turn the eggplant slices and bake another 15 minutes. Remove from oven and lower temperature to 350 degrees.

Preheat a large heavy skillet over high heat. When very hot, add 1 cup each chopped onions and bell peppers, and 1/2 cup chopped celery. Cook 2 minutes. Add 2 teaspoons Seafood Magic, the salt, the fennel and 1 teaspoon each oregano and basil. Stir well and cook 2 to 3 minutes, until mixture begins sticking to the bottom of the pan. Add 1/4 cup stock, scrape the pan bottom well and cook 5 to 7 minutes, stirring occasionally, until stock is reduced and vegetables are sticking hard. Add the minced garlic and 1/2 cup stock. Scrape the pan bottom again and cook about 3 minutes. Add the remaining chopped onions, peppers and celery and cook 5 to 6 minutes, until mixture is sticking hard again. Add the tomatoes, the remaining Seafood Magic and the remaining oregano and basil. Stir well, cover and cook 25 minutes, stirring and re-covering the pot occasionally. Add the remaining 11/4 cups stock; cover and cook another 8 minutes. Turn off heat and stir in Equal, if you prefer a slightly sweet taste to your sauce. Cool sauce a few minutes, then puree in blender.

In a baking pan that measures about 11"x17x2" deep, place a layer of sauce, 8 eggplant slices, another layer of sauce, 1/2 of the cheese, the remaining eggplant slices, the remaining sauce, and the remaining cheese. Bake at 350 degrees for 15 minutes, then place under the broiler until brown and bubbly on top.

Answer 9

slice your eggplant into thick slices, about 1/4 inch or so
bread them----I use the usual egg wash and breadcrumb dip
Fry them in a little olive oil or butter until they are brown on both sides---just a few minutes each side
Put them on a cookie sheet top with slice of tomato and a slice of provolone cheese
Broil until cheese melts

I got this recipe from my neighbor and my family loves it

Answer 10

cut and peel it ,throw it in a preheated medium pan with some butter(if you like ,add cauliflower and some onions and some zucchini) add a little garlic and some chicken bullion powder (easy on the bullion) and cook to your liking(keep tasting and when its the texture your happy with ,stop!) for a nice addition I like to throw in some tomato(canned or fresh its up to you) and if you have some sourdough bread ,slice it thin and put the eggplant you just made on top...mmmmmmm delicioso!!!