Where can I find a good recipe for Eggplant?

Answer 1

This is the best EP recipe I've ever made! If you want other options, go to FoodTV website and type in EGGPLANT on the search box for recipes. You'll be blown away w/ good choices!


EGGPLANT PARMESAN W/ TOMATO SAUCE

2 pounds (about 2 medium-sized) eggplant
Salt
4 tablespoons extra-virgin olive oil
1 cup fresh bread crumbs, seasoned with 1/4 chopped fresh basil leaves and 1/4 cup pecorino
2 cups Basic Tomato Sauce, recipe follows
1 pound ball fresh mozzarella, thinly sliced
1/2 cup freshly grated Parmigiano-Reggiano


Preheat the oven to 350 degrees F.
Wash and towel dry the eggplant. Slice the eggplant horizontally about 1/4-inch thick. Place the slices in a large colander, sprinkle with salt and set aside to rest about 30 minutes. Drain and rinse the eggplant and dry on towels.

In a saute pan, heat the extra-virgin olive oil until just smoking. Press the drained eggplant pieces into the seasoned bread crumb mixture and saute until light golden brown on both sides. Repeat with all of the pieces. On a cookie sheet lay out the 4 largest pieces of eggplant. Place 2 tablespoons of tomato sauce over each piece and place a thin slice of mozzarella on top of each. Sprinkle with Parmigiano and top each with the next smallest piece of eggplant, then sauce then mozzarella. Repeat the layering process until all the ingredients have been used, finishing again with the Parmigiano. Place the pan in the oven and bake until the top of each little stack is golden brown and bubbly, about 15 minutes.

Basic Tomato Sauce:
1/4 cup extra-virgin olive oil
1 Spanish onion, chopped into 1/4-inch dice
4 cloves garlic, peeled and thinly sliced
3 tablespoons fresh thyme leaves, chopped
1/2 medium carrot, finely shredded
2 (28-ounce) cans peeled whole tomatoes
Salt

In a 3-quart saucepan, heat the olive oil over medium heat. Add the onion and garlic and cook until soft and light golden brown, about 8 to 10 minutes. Add the thyme and carrot and cook 5 minutes more, until the carrot is quite soft. Add the tomatoes and juice and bring to a boil, stirring often. Lower the heat and simmer for 30 minutes until as thick as hot cereal. Season with salt and serve.
This sauce holds 1 week in the refrigerator or up to 6 months in the freezer.

--Mario Batali, FoodTV

Answer 2

Eggplant Moussaka



2 eggplants, peeled

2 onions, chopped
olive oil
2 – 2 ½ lb. ground beef
1 jar of tomato sauce
¼ cup parsley
garlic salt and pepper to taste
1 tsp cinnamon

2 tbsp margarine
3 tbsp flour
2 cups milk
salt and white pepper to taste
1/8 tsp nutmeg

Parmesan or Romano cheese

Eggplant Preparation

Cut eggplant into half-inch rounds (Optional: Can sprinkle with salt and let stand in colander for 15 to 30 minutes.)

Preheat the broiler. Lightly brush eggplant slices with olive oil on both sides. Place on an ungreased cookie sheet until lightly browned. Set aside to cool.

Meat Preparation

Brown hamburger and onions. Add tomato sauce, parsley, garlic salt, pepper, and cinnamon. Simmer till liquid completely reduced.

White Sauce

Melt 3 tbsp of margarine in sauce pan. Blend in 3 tbsp of flour, and then add 2 cups of milk. Stir till thickened. Add salt, white pepper, and nutmeg. Mix in two eggs.

Layer half of eggplant at bottom of lightly greased casserole pan. Top with meat mixture. Layer with rest of eggplant. Top with white sauce. Sprinkle generously with Parmesan or Romano Cheese. Bake at 350 degrees for 45 minutes.

Answer 3

On the internet. Just google eggplant recepies, and galore! Eggplant lasagna is good. Instead of noodles, use eggplant.

Answer 4

i've spent alot of time in greece and they have great recipes for eggplant here is a link for one

Answer 5

just dip in egg bread them put in cassarole dish with tons of tomato sauce and do as u would lasagna sauce eggplant sauce cheese eggplant sauce cheese and till done put in oven and heat and u got eggplant parm its the best

Answer 6

Ingredients
2 cups Water
3 cloves Garlic, smashed
2 teaspoons Kosher salt, plus extra for seasoning
1 1/2 cups Vegetable or canola oil
2 Green plantains

Preparation
Combine water, garlic and salt in medium size glass bowl and set aside.

In a large (12-inch) saute pan, heat oil to 325 degrees F. Peel plantains and slice crosswise into 1-inch pieces. Carefully add plantains to oil and fry until golden yellow in color, about 1 to 1 1/2 minutes per side. (The oil should come halfway up the side of the plantain). With a spider or slotted spoon, remove the plantains from the pan and place them on a cookie sheet lined with parchment paper, standing them on their ends. With the back of a wide, wooden spatula, press each piece of plantain down to half its original size. Then place the plantains in the water and let soak for 1 minute. Remove and pat dry with a tea towel to remove excess water.


Bring oil back up to 325 degrees F and return plantains to pan and cook until golden brown, approximately 2 to 4 minutes per side. Remove to a dish lined with paper towels, and sprinkle with salt, if desired. Serve immediately.

Answer 7

The foodnetwork

Answer 8

kraftfoods.com
foodnetwork's website
allrecipes.com