Eggplant recipes?

Question

Okay, I love Eggplant Parmigiana... but what else can I do with this vegetable (that doesn't require I own a deep-fryer)?

Answer 1

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.

Answer 2

Roasted Eggplant with Balsamic Marinade

Makes 4 servings

Ingredients:

4 to 5 eggplants (preferably long, thin Chinese or Japanese variety)
4 cloves garlic, peeled and smashed
2 teaspoons Kosher salt
freshly ground pepper to taste
1/4 cup balsamic vinegar
1/4 cup olive oil

Preparation:

Combine the smashed garlic, salt and pepper in a mortar and grind into a paste with the pestle.

Place the vinegar in a bowl and whisk in the paste until smooth. Slowly add the olive oil and continue to whisk until smooth.

Leave the stem intact on the eggplants. Starting 1/4 inch from the stem, make 3 slices completely through the eggplant lengthwise so that they can be slightly fanned out for plating and serving.

Place the eggplants into a roasting pan and pour the mixture over the top. Rub the mixture into the cuts in the eggplants. Allow them to marinate at room temperature for 4 to 8 hours. Periodically spoon some of the mixture over the eggplants and into the cuts.

You can either grill or roast the eggplants in the oven using a medium heat for 20 to 30 minutes. The eggplants are done when they are browned and caramelized and easily pierced with the tip of a sharp knife.

The eggplants can be served warm or at room temperature. For plating place the cooked eggplant on individual plates and fan them out from the stem.

Answer 3

Easy Eggplant Parmigiana:
Estimated Times
Preparation Time 10 mins.
Cooking Time 15 mins.
1 eggplant
1 egg
1/3 cup dry bread crumbs
1/4 cup grated mozzarella cheese
1/4 cup grated Parmesan cheese
1 tomato, sliced
1 8 oz. can tomato sauce
1 teaspoon dried basil

Directions:
Cut the stem and green cap off the eggplant. Peel and cut crosswise into 1/2-inch-thick slices.

In a small bowl, beat egg lightly and pour into a pie plate or shallow bowl. Pour dry bread crumbs in another shallow dish. Dip both sides of the eggplant into egg, then into bread crumbs, coating completely.

Arrange eggplant in a microwave-safe baking dish and microwave on high for 8 to 9 minutes.

In a separate bowl, combine mozzarella cheese and Parmesan cheese; sprinkle half of cheese mixture over the eggplant. Arrange tomato slices on top. Cover with tomato sauce and sprinkle with basil and remaining cheeses.

Cover and microwave on high for 6 to 7 minutes or until eggplant is tender.

Serving Size: 4

Answer 4

My mom always made eggplant parm and she fried it right on the stove.If you`re trying to stay away from the fried foods you could make a veggie spaghetti sauce.All you do is cut up a zucchini,yellow squash,eggplant and saute in in olive oil and minced garlic and then add them to a jar of our favorite pasta sauce.Or if you wan`t to omit the sauteing step,just cook them right in the sauce.Good luck,and Happy New Year!

Answer 5

You can also just search "eggplant recipes" on Yahoo.

I like to grill eggplant - marinate slices in olive oil, lemon juice, garlic salt and pepper, then place on foil on a low-heat grill.

Answer 6

TONS! Yum

Eggplant con Queso Cheese Casserole
1 eggplant, peeled and diced
1 cup shredded Cheddar cheese
1 cup diced toasted bread
1/2 cup heavy cream
1 tablespoon all-purpose flour
1 teaspoon poultry seasoning

Preheat oven to 300 degrees F (150 degrees C).
Boil and drain eggplant. Mix in 1/2 cup of cheese and bread. Spoon into small casserole dish.
In a small bowl combine cream, flour and poultry seasoning. Pour over eggplant mixture and sprinkle the top with the remaining 1/2 cup cheese.
Bake in preheated oven for 30 minutes.

Vegetarian Open Face Sandwich (broiled)

6 slices sourdough bread, toasted
3 tablespoons pesto sauce
1 small eggplant, sliced
1 small red bell pepper, sliced
1 medium red onion, sliced
2 tomatoes, sliced
1 cup sliced fresh mushrooms
6 slices mozzarella cheese
4 cloves garlic
dried oregano
dried basil
salt and pepper to taste

Preheat the oven broiler.
Spread one side of each bread slice with equal amounts pesto sauce. Arrange in a single layer on a baking sheet, pesto side up. Layer each slice with eggplant, red bell pepper, red onion, tomatoes, mushrooms, and cheese. Crush garlic on top of cheese, and season with oregano, basil, salt, and pepper.
Broil 5 minutes in the preheated oven, or until cheese is melted and lightly browned.

Eggplant Veggie Burgers- AWESOME.

1 eggplant, peeled and sliced into 3/4 inch rounds
1 tablespoon margarine
6 slices Monterey Jack cheese
6 hamburger buns, split
6 leaves lettuce
6 slices tomato
1/2 onion, sliced
1/2 cup dill pickle slices
1 (20 ounce) bottle ketchup
3 tablespoons mayonnaise
2 tablespoons prepared yellow mustard

Place the eggplant slices on a plate, and cook in the microwave for about 5 minutes, or until the centers are cooked.
Melt margarine in a large skillet over medium-high heat. Fry eggplant slices until lightly toasted on each side, and place one slice of cheese onto each one. Cook until cheese has melted, and remove from the skillet.
Place eggplant on hamburger buns, and allow each person to top with lettuce, tomato, onion, and pickles, and dress with ketchup, mayonnaise and mustard.

Answer 7

griiled eggplant, stirfry spicy eggplant w chicken. Steamed eggplant with rice.

Answer 8

Eggplant Rollatini

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. Serves approximately 6 to 8.
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Rigatoni with Eggplant

1 medium onion
2 tablespoons olive oil
1 medium eggplant (about 1 pound)
6 ounces dried rigatoni or other short pasta (such as penne or fusilli)
1/3 recipe Dried Tomato Pesto (recipe follows)
1/4 teaspoon freshly ground black pepper
2 tablespoons crumbled chevre (goat cheese) or feta cheese (optional)
Fresh Italian parsley

1. Cut onion into 8 wedges. Place in a 13x9x2-inch baking pan; brush with 1 tablespoon of the olive oil. Roast in a 425 degree F oven for 10 minutes.
2. Cut stem end off eggplant; discard. Cut eggplant in half lengthwise. Brush with remaining olive oil. Stir onion; place eggplant in pan, cut sides down. Continue roasting for 15 minutes more or until onion is golden brown and
eggplant is just tender.
3. Meanwhile, cook pasta according to package directions; drain well. Toss the cooked pasta with Dried Tomato Pesto and pepper.
4. Transfer pasta to a serving bowl; keep warm. Transfer eggplant to a cutting board; using a serrated knife, cut into 1/2-inch-thick slices. (Use a fork to steady eggplant as you slice.) Toss eggplant and onion with pasta; season to
taste with salt. Top with cheese and Italian parsley, if desired. Makes 6 to 8 side-dish servings or 4 main-dish servings.

Dried Tomato Pesto: Drain 3/4 cup oil-packed dried tomatoes (about 3/4 of a 7-ounce jar), reserving oil. Add olive oil to equal 1/2 cup; set aside. In a food processor bowl or blender container, combine the drained tomatoes; 8 cloves garlic, chopped; 1/4 cup pine nuts or slivered almonds; 1/4 cup snipped fresh basil or 1 tablespoon dried basil, crushed; and 1/2 teaspoon salt. Cover and process or blend until finely chopped. With machine running, gradually add the 1/2 cup oil, processing or blending until almost smooth and stopping to scrape down sides as needed. Divide pesto into thirds. Use a third for Rigatoni with Eggplant and refrigerate the remaining 2 portions up to 3 days or freeze up to 1 month.

Answer 9

you can make a substitute lasagna by using eggplant instead of the pasta, it's tastes awesome and you don't need to fry it.

Answer 10

Take a look at Culinary Chef at http://www.culinarychef.com for recipes. Enjoy!