Whats a good way to prepare eggplant for a meal?

Question

Oven temp? What seasonings?

Answer 1

The two ways I cook eggplant are both greek recipes. The first is slice the eggplant in rounds that are about 1/2" thick. Coat in a light batter (I usually just use flour and water with salt and pepper to taste). Lightly fry until golden and then squeeze some lemon juice over. You can also do this with zucchini but cut them half the thickness.

The second is called 'melitzanes papoutsakia' which means 'eggplant slippers' lol. This is because it looks like wee slippers when its finished.

To do this, half your eggplants lengthways and slowly fry until soft. Lay in a greased oven proof tray. Press the middle of the eggplants so they are slightly flattened and can hold the filling. Then make a beef bolognese. You can also add a large tablespoon of heavy cream (we get it in tins here in the UK) to make the beef extra creamy, Spoon this into the eggplants, so that it sits slighlty higher than the lip of the aubergine. Then make a thick bechamel sauce and spoon this over the beef. You might need to 'lay' the sauce on as it should be quite thick and might drag the beef if you try and spread it. Sprinkle with cheese (I usually just use cheddar). Top each eggplant with a slice of tomato and then cook in a moderate oven until the tops are lightly golden (usually 30 mins +).

Answer 2

I prefer baking or grilling the eggplant rather than the traditional method of frying it to help cut down calories and fat. Choose firm fleshed, shiny eggplants for the best results. This recipe is very easy, and as long as you use quality ingredients you can’t go wrong.


2 – 3 Medium Eggplants

6 Tablespoons Coarse Salt

2 Tablespoons Olive Oil

1 1/2 Cups Grated Mozzarella Cheese

1 1/2 Cups Grated Parmesan Cheese


For The Sauce:

2 (15 Ounce) Cans Imported Chopped Italian Tomatoes

1/2 Cup Finely Chopped Onion

2 Cloves Garlic, Peeled And Minced

2 Tablespoons Olive Oil

Salt & Pepper

Red Pepper Flakes (Optional)

3 Tablespoons Finely Chopped Fresh Basil


Cut the eggplants lengthwise into 3/4 to 1 inch thick slices. Place a few slices in a colander and sprinkle with a little of the salt. Continue to slice the eggplants and place them in the colander with salt. Place a plate that just covers the eggplant on top, and then weight it down with a heavy can or canister. Let the eggplant drain in the sink for about 45 minutes. Pat the eggplant dry.

While the eggplant is being purged of any bitterness, begin the sauce by heating the olive oil in a heavy saucepan. Add the onion and cook until soft. Add the garlic and cook an additional minute or two. Next add the tomatoes, salt pepper, and red pepper flakes. Cook over low heat until the sauce has thickened, about 30 minutes. Add the chopped basil and mix well.

Turn on the broiler in the oven and place the eggplant slices flat on a lightly greased baking sheet. Lightly brush the top of the eggplants with olive oil and then broil until lightly browned. Turn the eggplant, and brown the other side. Continue in this manner until all of the eggplant slices have been browned.

Preheat oven to 350 degrees. F. In a large baking pan, first spoon in a little sauce to just barely cover the bottom of the pan. Place a layer of eggplant slices side by side without touching each other. Spoon a little sauce on each slice, and then sprinkle a little of each of the grated cheeses. Choose another slice of equal size for each of the prepared eggplant slices in the pan, and cover each one with this second slice. Spoon some sauce on each of these slices, and then sprinkle with the remaining cheese. Bake the eggplant until bubbly and lightly browned, about 35 to 40 minutes.

Answer 3

Eggplant lasagna: slice eggplant lengthwise into 1/8 inch stripes.
Salt both sides generously and put on cooling rack and place in refrigerator covered. The racks will prevent the eggplant liquids from staying w/the plant. Bottom of tray will be the extracted juice (discard) wash both sides of eggplant and pant dry. slightly saute each piece till moisture is removed. Make your famous white sauce, mushroom sauce and prepare a lasagna like you normally would by using the eggplant as the pasta, your white or mushroom sauce (preferred) for the marinara, mozzarella and provolone cheese, ricotta if u like. Bake at 350 degrees to your perfection. Best if made the day before like any lasagna and then reheat and serve on top of a pool of marinara>it is even a vegetarian dish in which I am not but I am a chef Bon appetite

Answer 4

My family insists that I make great eggplant, but I personally don't like it, so I really don't know.
Anyhow: Peel it. slice it into roughly 1/4 inch slices (the short way). I discard the very top and bottom. Soak it in milk for at least an hour (this is why it's called eggplant) Dip the slices in egg, coat with seasoned breadcrumbs and fry in olive oil until they're just done.
It's great just like that, or you can layer the slices in a pan lasagna style with tomato sauce and mozzarella cheese and bake at 350 for about 20 minutes for Eggplant Parmigiana

Answer 5

I know and excellent way.. its a greek/middle eastern way of cooking eggplant. It's called mosaka, I'm not sure how to spell it in english but thats the best way i can. It's either your choice of frying it or baking it. Since i'm egyptain ill tell u that way which is frying:)
1 Large black eggplant
1 large green pepper
1/2 garlic
Salt
1 large can tomato paste
1 stick butter
2 large tablespoons of vinegar

Step 1:

Peel garlic and crush.

In a big pot, melt butter, and saute garlic until it is yellow and dry.

Add tomato paste, and add two large tablespoons of vinegar into the pot
and mix with the garlic and butter. Mix well, cook on very low for 15
minutes, and continue mixing it. Watch it or it may burn.

Step 2:

Wash eggplant and green pepper.

Peel eggplant. Cut eggplant into circles. Cut large circles into half.

Cut green pepper into slices, throw out seeds.

Rewash eggplant and peppers.

Sprinkle salt on eggplant.

Preheat oil in frying pan.

Cook eggplant until brown. Then, turn and cook until both sides are brown.

When eggplant is done, cook the pepper in the oil until soft.

When it is done, add the eggplant and pepper to the tomato mixture and
cover.

It can be eaten hot or cold. It tastes better to heat it before you eat it
with rice or with Pita Bread, and tomato and cucumber salad.

Answer 6

I would recommend slicing up your eggplant length-wise and use it in lasagne. I've made in once and it was so good. I'm sure that you can find a recipe at www.epicurious.com. Bon appetit!

Answer 7

you need to slice thick and wash then salt both sides and leave to set for a bit, then rinse and squeeze dry,, make a egg dip and bread crumbs and put in hot oil for a bit, top with mozzarella and sauce and bake 350 till cheese is bubbly

Answer 8

Remove a thin slice of the outter purplish skin.....lay down length -wise....cut into round slices....about 3/4 of an inch....heat oil in a fry pan...add salt pepper garlic to taste....must have garlic...fry till tender....enjoy like a side dish....YummY!!!

Answer 9

serve it sunny side down
with breading and deep fry it and then
splash it with some sauce The kind that you like
and now you have lunch