Can someone tell me how to cook eggplant?

Answer 1

I love japanese eggplant (the long skinny one's) sliced round or cubed and saute'd in extra virgin olive oil, garlic, onion, and salt and pepper. You can eat it this way as a side dish. I also like to cook it as above and add ground beef or ground sausage to it along with mushrooms and some zucchini and diced tomato's. It is delish served over rice.


ROLLED STUFFED EGGPLANT

1 c. vegetable oil
2 cans (28 oz. each) crushed tomatoes with puree
1 can (8 oz.) tomato sauce
1/2 tsp. salt
1/2 tsp. pepper
4 c. plain bread crumbs
2 c. sifted all-purpose flour
4 eggs
1/4 c. milk
2 eggplants (1 lb. each)
2 containers (15 oz. each) ricotta cheese
1 pkg. (8 oz.) Mozzarella cheese, grated
1/2 c. grated Parmesan cheese
2 c. chopped parsley

1. Saute garlic in 1 tablespoon of the oil in large saucepan until golden brown, about 4 minutes. Working in batches, combine crushed tomatoes, tomato sauce, salt and pepper in blender. Whirl until smooth. pour into saucepan. Bring to boiling, lower heat, simmer partially covered, 30 minutes. Reserve.

2. Combine crumbs and flour in large shallow pan. Beat eggs and milk in large bowl. Peel eggplant; cut lengthwise into 1/8 inch thick slices. Dip into egg mixture, dredge with flour mixture, shaking off excess. Set on wax paper.

3. Working in batches and using about 3 tablespoons oil per batch, saute eggplant in large skillet until golden, 1 minute per side. Drain on paper toweling.

4. Combine ricotta, Mozzarella, Parmesan, parsley in bowl; mix well. Spread 2 to 3 tablespoons on one side of each slice of eggplant. Roll up jelly-roll fashion. Spread 1 cup tomato sauce over bottom of each of two 11 3/4 x 7 1/2 x 1 3/4 inch baking dish. Arrange rolls seam side down in single layer in dishes. Spoon sauce over rolls; save remaining to pass.

5. Bake, covered, in preheated hot oven (450 degrees) for 30 minutes or until sauce is bubbly. Garnish with chopped parsley, if you wish.

Bake at 450 degrees for 30 minutes. Makes 15 servings (30 rolls).

TO MAKE AHEAD: Prepare rolls early in day; bake just before serving. Or freeze. Defrost in refrigerator overnight; bake as above.

EGGPLANT MOUSSAKA

Eggplant:

2 eggplants (1 1/2 pounds each)
1 1/2 pounds ground round beef
1 medium onion, chopped
1/4 cup fresh Italian parsley, chopped
1 can (8 ounces) tomato sauce
4 ounces (1/2 can) water
garlic powder
salt and pepper to taste
olive or vegetable oil

Slice eggplants into rounds half an inch thick and sprinkle with salt.

In a skillet, brown eggplants in olive or vegetable oil. Drain and blot on paper towels.

Brown meat over high heat (about 10 minutes), then add onions and garlic. Continue to cook an additional five minutes.

And tomato sauce, half can water (or 1/2 c.), salt and pepper to taste. Cook uncovered, checking occasionally, until dry and no water remains. This should take about two hours.

Cream Sauce:

6 tablespoons flour
1 quart milk
1 teaspoon salt
1/8 pound butter
1/4 cup grated Romano and Parmesan cheese
6 eggs, beaten

Heat milk in microwave. In a medium saucepan, brown butter and flour; stir in warm milk.

Add cheese and salt, continuing to cook over low heat and stirring until thickened.

In a small bowl, beat eggs until frothy. Stir in a few tablespoons of the hot mixture (to temper the eggs) then add the eggs slowly back to the sauce to combine.

Assembly:

Lightly oil 9" x 12" baking dish. Cover the bottom with bread crumbs.

Place one layer of eggplant, spacing close together. Sprinkle with grated cheese and chopped parsley. Spread one half of the meat mixture over the top.

Repeat, overlapping eggplant and using remaining ingredients (except cream sauce), ending with a layer of eggplant sprinkled over with a final layer of cheese.

Pour cream sauce over all.

Bake 1 to 1 1/2 hours on the middle rack of a preheated 350°F oven.

Allow to stand 15 to 20 minutes before cutting into serving portions.

BEEF EGGPLANT SCALLOP

1 medium eggplant, cut into 1 - 1 1/2 inch cubes
1 lb ground beef
1/2 cup sliced onion
1 teaspoon basil, minced
2 cloves garlic, minced
2 tablespoons butter
1 can (10 3/4 oz.) Cream of Mushroom soup
1/2 cup water
1/4 teaspoon salt
1/2 cup Pepperidge Farm Herb Seasoned Stuffing
1/4 cup Grated Parmesan cheese
Hungarian paprika, for sprinkling

Cook eggplant in boiling salted water for 10 minutes. Drain and place in a 10x5x2 inch baking dish.

In a saucepan, brown ground beef, onion, and basil in butter until onion is tender and beef takes on color; add garlic half way through and do not allow to brown (remove to edges if necessary).

Stir in soup, water and salt. Pour mixture over eggplant, sprinkle with stuffing and cheese. Sprinkle top with paprika down the center.

Bake at 350°F for 30 minutes.

4-6 servings.

ITALIAN EGGPLANT

1 medium eggplant, * see note
1/2 cup butter, melted
3/4 cup dry bread crumbs
1/4 teaspoon salt
13 ounces spaghetti sauce, with mushrooms
1 tablespoon oregano
1 cup mozzarella cheese, shredded

Dip eggplant in butter, then in mixture of bread crumbs and salt. Place in buttered casserole dish. Spoon spaghetti sauce on top. Sprinkle with oregano leaves and cheese. Bake for 15 to 20 minutes at 350 F.

* Pare eggplant and cut into 1/2-inch slices.

Serving Size: 4

Answer 2

I prefer it fried either flour or bread crumbs. if you add marinara sauce and mozzerella you now have eggplant parmigana.

trust this part no matter how you cook it lightly salt both sides of the slices and place between paper towels for an hour or two. this will remove the excess water(and theres a lot of it) and the acidic taste of the eggplant. then cook to your liking, also peel the skin before slicing. it tastes so much better with the acid and water removed.

Answer 3

Eggplant Parmesan
Bring a classic Italian restaurant dish into your home kitchen with this 15-minute recipe.

Prep Time:5 min
Start to Finish:15 min
Makes:6 servings

1 medium eggplant, peeled and cut into 1/4-inch slices (1 1/2 pounds)
Cooking spray
1/3 cup finely shredded Parmesan cheese
1/4 cup Progresso® dry bread crumbs (any flavor)
2 teaspoons olive or vegetable oil
1 cup spaghetti sauce
1 1/2 cups shredded reduced-fat mozzarella cheese (6 ounces)

1. Set oven control to broil. Generously spray both sides of each eggplant slice with cooking spray. Place on rack in broiler pan. Broil with tops 4 to 5 inches from heat about 10 minutes, turning once, until tender.
2. While eggplant is broiling, mix Parmesan cheese and bread crumbs; toss with oil.
3. Heat spaghetti sauce in 1-quart saucepan over medium heat about 2 minutes, stirring occasionally, until heated through. Remove from heat; cover to keep warm.
4. Sprinkle 1 cup of the mozzarella cheese over eggplant slices. Spoon bread crumb mixture over cheese. Broil about 1 minute or until cheese is melted and crumbs are brown. Top eggplant with spaghetti sauce and remaining 1/2 cup mozzarella cheese.

Purchasing
Male eggplants have fewer seeds than the female variety does. Because these seeds are bitter, male eggplants are preferred. You can spot male eggplants because they have a rounder, smoother blossom end or base.

Answer 4

"EGGPLANT":

Amount for 4 servings: 1 medium (about 1 1/2 lbs.)

Ways to serve: Buttered, with salt and pepper...Sprinkled with Parmesan cheese, snipped chives or parsley...Seasoned with allspice, chili powder, curry powder, garlic, oregano or rosemary...Panfried, French fried, stuffed or scalloped.

TO PREPARE: Just before cooking, wash eggplant and, if desired, pare. Cut eggplant into 1/2" cubes, strips or 1/4" slices.

TO COOK -
To Boil: Heat small amount salted water (1/2 tsp. salt to 1 cup water) to boiling. Add eggplant; cover and heat to boiling. Cook 5-8 minutes or until tender; drain.
To Fry: Cook and stir eggplant in butter or bacon drippings 5-10 minutes.

Answer 5

Slice circles of eggplant. Trim off skin. Lightly flour and pan fry. . .. maybe 2 minutes per side. Melt mozzarella cheese on each slice. Serve with pasta/spaghetti and sauce. Relax and enjoy.

We just had that for dinner last night.

Answer 6

You can batter it, fry it and top it with marinara sauce and romano/parmesan/asiago cheese. Very easy and delicious. I just did this with a homemade herbed polenta: just poured the same sauce over all.

Slice in 1/2-inch slices, skin on or off. Dip into beaten egg then in a mixture of cornmeal (or breadcrumbs), flour, salt, pepper, oregano, rosemary and marjoram. Fry on med-high in canola oil (olive is too heavy) until medium-browned. George also has good advice.

Answer 7

I slice it up about 1/4 in thick
Dip it in a mixture of 1 egg , 1/2 cup of milk,
Then roll it in flour, salt and black pepper
Then fry in hot grease until brown and crispy on the edges.

Answer 8

My family & I love eggplant parmesan. I would gladly share my recipe, but I have all of my recipes on cds & I cannot locate it right now...Sorry...
Try recipezaar.com
I have found A LOT of excellent recipes on this website for A LOT of different foods. It is really fun to look through....
Good Luck!!

Answer 9

slice it and dip into egg and then into bread crumbs pan fry in vegetable oil and put in a cassarole dish with sauce then egg plant then sauce then mozzerella then eggplant sauce mozzerella etc. and season with garlic parsley basil etc. and cook in oven and ur good for eggplant parm

Answer 10

I salt it and leave the salt in for an hour or two (that gets rid of the acids that hurt people's tongues). Then I fry it lightly in oil and serve with onions and vinegar and cilantro. Yum!

Answer 11

slice up the eggplant, bread it with Italian breadcrumbs and fry it up.