i have an egg plant, whats the best way to prepare it? i have no clue what to eat it with. or how to cook it.?

Answer 1

Eggplant Parmigiana... excellent! - you can divide this recipe and make a smaller amount if you want to make fewer servings...

EGGPLANT PARMIGIANA

2 1/2 lbs. eggplant
1 c. flour
5 lg. eggs
1/2 c. Percorino Romano cheese
1 tsp. basil
2 c. Wesson vegetable oil
12 inch fry pan
12 oz. Mozzarella cheese
Tomato sauce
1/2 c. Romano cheese

Peel eggplant (optional); cut into thin slices (about 22-24 slices per eggplant); put in strainer; lightly salt; let drain for 30 minutes; pat dry with paper towel - you must do this or your eggplant will release too much moisture into your recipe!

While letting eggplant drain, beat the 5 eggs in with 1/2 cup water; beat in basil and Romano cheese. Heat oil; put flour in baggie and begin. Put 4 pieces of eggplant into bag of flour and shake coating each piece; dip eggplant into egg and cheese mix; place each slice into frying pan; brown each side until its a gold color; place on paper towel. Continue until all eggplant is finished.

or you can bake the eggplant:
Brush 1 side of each eggplant slice with 1/4 teaspoon oil. Transfer slices to non-stick baking sheet, oiled-side up, and sprinkle each with dash of salt and pepper.
Bake at 400 degrees until browned, about 10 minutes. Turn slices; brush each with 1/4 teaspoon oil and bake 10 minutes longer.

Spread tomato sauce on bottom of 9x13 baking pan. Place a lyer of eggplant. Sprinkle with Mozzarella cheese and Romano cheese. Repeat layers until pan is full - make sure top layer is cheese.

Bake in a 350F oven for 15 minutes until cheese is melted
here is a recipe for sauce - but you can also use jarred sauce if you want...

TOMATO SAUCE FOR EGGPLANT PARMIGIANA:

2 (28 oz.) cans Red Pack crushed tomatoes
1 (28 oz.) can Red Pack tomato puree
1 (6 oz.) can Red Pack tomato paste
1/3 c. olive oil
4 cloves fresh garlic, crushed
1 tbsp. basil
1 tsp. oregano
1/4 tsp. thyme
1 bay leaf
Salt and pepper to taste
8 fresh basil leaves

Open cans of tomatoes; slice garlic thin; heat oil in heavy pot with garlic; let garlic get light gold; add can of paste; lower heat; add basil, oregano, thyme; saute until oil retreats from paste. Add the 3 cans of tomato, mix; add 1 1/2 (28 ounce) cans of water; mix in bay leaf, fresh basil, salt and pepper.
Simmer for 30-40 minutes.

Answer 2

Eggplant is unique...I think you have to aquire a taste for it.
Here's two receipes:
Cut slices about 1/4 inch thick and marinate in Italian Salad Dressing overnight. Then either broil on your bab-bar-q or bake in your oven on 375 - 400 for about 25 - 30 min. Sprinkle with parmesean cheese and crush basil.

You could even do the same thing and treat it like mini pizza's. spread pizza sauce on each slice and sprinkle with mozzerella and parmesan cheese.

The traditional method would be an eggplant casserole and there are many. A favorite is Moussaka. If you can find a good receipe it's worth it. Try the foodnetwork.com. Good Luck and happy cooking.

Answer 3

Hi there. Slice it in 1/4 inch round slices, whisk 2 eggs, dip the slices and then dip both sides in cornmeal. Some add Parmesan cheese or spices to the cornmeal. Fry til golden in oil. Turn and cook on the other sides. Drain on paper towels. Dip in Ranch dressing, or a marinara sauce. It will soak up oil big time. You can coat as before and brush with olive oil and bake 375 degrees for 30 minutes for less fat. You can brush with olive oil and put the slices on a grill. Have fun and keep it simple.

Answer 4

It seems like almost everyone gave you Eggplant Parmigiano recipes, so I just thought I would give you another option. This is a low-cal dip or you can use it as a sandwich spread. One of my favorites!

1 teaspoon olive oil
1/3 cup finely chopped onions
1/3 cup finely chopped green or red bell peppers
1/3 cup finely chopped zucchini
1/3 cup finely chopped celery
1/3 cup peeled and finely chopped eggplant
1/3 cup chopped tomatoes
1 teaspoon chopped, fresh basil (dried is fine)
salt to taste
freshly ground black pepper
1 teaspoon red wine vinegar
1/3 teaspoon sugar

1. Heat the oil in a skillet over medium heat. Add the onions and peppers. Cook for 2 minutes.
2. Add the zucchini, celery and eggplant. Cook 2 minutes more.
3. Add the tomatoes, basil, salt and pepper. Simmer about 20 minutes, uncovered. Let cool.
4. Add the vinegar and sugar. Adjust the salt and pepper to taste.
5. Serve cold as a dip with pita bread, crackers or tortilla chips.

Answer 5

depends two of my favroites are eggplant parmesan to make this dish you slice the skin off of the eggplant then you slice the eggplant thin about 1/4 to 1/2 inch then you bread the eggplant in any sort of breading bake on a cookie sheet about 10 minutes at 350 then you take a casserole pan and cover just the bottom of pan with sauce then place eggplant on it then cover it with additional sauce and mozzerella cheese bake for additonal 10 minutes serve with garlic bread and your favroite pasta or eggplant rollatini to make this like lasagna yet instead of noodles use the eggplant as breaded above and enjoy

Answer 6

EGGPLANT ROLLS WITH A SPICY TOMATO SAUCE
1 garlic clove, minced
1/4 teaspoon dried hot red pepper flakes
7 tablespoons olive oil
1 1/2 lb plum tomatoes, chopped
1/2 teaspoon sugar
1 teaspoon salt
1 (1 1/4-lb) eggplant
12 1/2 oz ricotta (preferably fresh; 1 1/2 cups)
1 1/2 oz finely grated Parmigiano-Reggiano (1/2 cup)
3 tablespoons finely chopped fresh basil
1/4 teaspoon black pepper

Make sauce:
Cook garlic and red pepper flakes in 1 tablespoon oil in a 2-quart heavy saucepan over moderate heat, stirring, until garlic is golden, about 30 seconds. Add tomatoes, sugar, and 1/2 teaspoon salt and simmer, uncovered, stirring occasionally, until slightly thickened, 15 to 20 minutes.
Grill eggplant while sauce cooks:
Heat grill pan over high heat until hot.

Peel 2-inch-wide strips of skin from opposite sides of eggplant and discard. Holding a knife parallel to a peeled side, cut eggplant lengthwise into 8 (1/3-inch-thick) slices. Brush both sides of slices with 3 tablespoons oil (total), then season with salt and pepper.

Grill slices in batches, turning over once and brushing grilled sides with some of remaining oil, until golden brown and tender, about 4 minutes, then transfer to a tray.

Assemble eggplant rolls:
Stir together cheeses, 2 tablespoons basil, pepper, and remaining salt. Divide cheese mixture among slices (3 to 4 tablespoons per slice), leaving an 1/8-inch border along edge. Roll up each slice, beginning with a short end, and serve rolls topped with sauce and sprinkled with remaining basil.

Answer 7

Slice it thickly (1/2 inch), salt both sides, let sit 30 minutes. Then rinse off the salt and grill, fry, or bake. Or bread it with flour, then egg, then bread crumbs and parmesan and fry for eggplant parmesan. Layer like lasagna for a moussaka style dish. For a small eggplant you can hollow it out and stuff with lamb or beef and whatever you like, then bake in diced tomatoes and tomato sauce.

Answer 8

Peel eggplant first. Slice eggplant 3\4in thick .Then bread each side with eggwash then Italian breadcrumbs. Bake on 350 for 20 minutes then serve with pasta with marinara sauce.

Answer 9

eggplant loves oil. It will taste best if cooked with oil.

You could cube it, fry it in a pan with garlic and onion, add some chopped tomatoes (fresh or canned) season with salt and peper and a little sugar and you have and eggplant pasta sauce!

Answer 10

Eggplant Parmesan





2 medium eggplant (about 2 1/4 pounds), cut into 1/2-inch-thick round slices
Kosher salt, as needed, plus 1 tablespoon
5 cups fresh breadcrumbs
1 tablespoon dried oregano
1 tablespoon dried thyme
Freshly ground black pepper
Vegetable oil for frying
All-purpose flour for dredging
6 large eggs, beaten
2 tablespoons whole milk
Olive oil, as needed
7 cups QUICK MARINARA SAUCE, recipe follows
2/3 cup grated Parmesan, divided
1 pound fresh mozzarella, thinly sliced

Arrange the eggplant slices on several baking sheets and sprinkle generously all over with kosher salt. Set aside to let the bitter juices weep from the eggplant, about 1 hour.
Transfer the eggplant to a colander in the sink, and rinse well under cold running water. Transfer eggplant to a work surface and blot very dry with paper towels.

In a large bowl, whisk together the 1 1/2 teaspoons salt, breadcrumbs, oregano, thyme, and season with pepper.

Place the flour in a medium lipped plate or bowl. In another medium bowl, whisk the egg and milk together. Dredge an eggplant slice in the flour, then dip it in the egg, and finally dredge it in the breadcrumb mixture. Shake off any excess breading and transfer the eggplant to a baking sheet. Repeat with the remaining eggplant.

In a large straight-sided skillet, pour the oil to a depth of 1/2 inch. Heat the oil over medium heat until it registers 400 degrees F on a deep frying thermometer. (The oil must be heated to 400 degrees F. so that the breaded eggplant, when added, will drop the temperature of the oil to the proper frying temperature of 375 degrees F.)

Working in small batches, fry the eggplant slices, turning once, until golden brown, about 3 minutes per batch. Using tongs, transfer to a paper towel-lined baking sheet and season with salt to taste. Repeat with the remaining eggplant.

Preheat the oven to 400 degrees F. Lightly brush a 15 x 10- x 2-inch-baking dish with olive oil. Cover the bottom of the baking dish with 1/3 of the marinara sauce and arrange half of the eggplant over the sauce. Cover the eggplant with another 1/3 of the sauce. Scatter half of the Parmesan and half of the mozzarella over the sauced eggplant. Repeat with the remaining eggplant, sauce, Parmesan, and mozzarella. Bake until hot and just beginning to brown, about 30 minutes. Serve immediately.


QUICK MARINARA SAUCE

3 tablespoons extra-virgin olive oil
1/2 medium onion, diced (about 1/3 cup)
5 cloves garlic, chopped
7 cups whole, peeled, canned tomatoes in puree (about two 28-ounce can), roughly chopped
2 sprigs of fresh thyme
2 sprigs of fresh basil
1 tablespoon kosher salt
Freshly ground black pepper

Heat the oil in a medium saucepan over medium-high heat. Saute the onion and garlic, stirring, until lightly browned, about 3 minutes. Add the tomatoes and the herb sprigs and bring to a boil. Lower the heat and simmer, covered, for 10 minutes.
Remove and discard the herb sprigs. Stir in the salt and season with pepper to taste.