I want a quick easy snack or meal involving eggplant.?

Question

I've heard that eggplant is good brain food. It supposed to improve concentration. I have my doubts but I want to give it a go before I dismiss it as being just another way to make people spend money.

Answer 1

Ive always just made them like Fried Zuccini. Just flower and season to your likings..pepper ect....slice the eggplant and dip it in milk (or egg or water) and dip in flour mix and re dip in the milk or whatever your using..then flour mix once more to be sure you get the coating right and then fry in oil or butter.

Answer 2

Quick and Easy Eggplant Parmesan

1 medium eggplant
1 (6 ounce) can low-sodium tomato paste
1 cup water
1 (14 1/2 ounce) can chunky low-sodium tomatoes
1 tablespoon oregano
1 tablespoon basil
1 cup mozzarella cheese, shredded
3 tablespoons parmesan cheese

Not the one? See other Quick & Easy Eggplant Parmesan in the Microwave Recipes
< 30 mins Main Dish
Peel eggplant; cut into 1/8" slices. In bowl combine tomato paste, water and tomatoes. Mix well. Add oregano and basil, Spread sauce on bottom of 2-Qt casserole. Layer half of eggplant, more sauce, and half the mozzarella cheese. Repeat layers. Finish by sprinkling Paremsan cheese on top. Cover casserole.
Place in microwave and cook on High 14 minutes, turning dish once after 7 minute if your microwave does not rotate. Make sure cheese has melted.
Serves 4.
To Freeze: Label casserole and freeze up to 2 months.
To Thaw: Thaw and place in microwave on High for 7 minutes

Answer 3

Scalloped Eggplant
INGREDIENTS:
1 medium eggplant, peeled and cubed (about 3 cups cubed)
1 tablespoon parsley, finely chopped
12 ounces grated Cheddar cheese -- reserve a few tablespoons for topping
2 eggs
1 medium onion, chopped
1 cup cracker crumbs
salt and pepper to taste
butter
PREPARATION:
Boil eggplant cubes until tender, about 5 to 10 minutes; drain well. In a lightly buttered baking dish, combine eggplant, parsley, the cheese (save a little out for topping), eggs, onion, and cracker crumbs.
Sprinkle with remaining cheese, salt and pepper and dot with butter. Bake at 350° F. for about 25 minutes or until firm.

***ENJOY!!!

Answer 4

I love eggplant! One way I've made it for years is to peel it (because I think the skin can be bitter-others leave it on), then I slice it about 1/2" thick into rounds. Then just put a little thin bbq sauce on it and throw it on the grill. It takes 4 to 5 minutes to cook on each side. I brush a little more bbq sauce on it when I turn it. Instead of a thin bbq sauce, you can use Italian dressing or any oil of your choice. It's really just a matter of keeping it lubricated while it grills.

Answer 5

Ratatouille

INGREDIENTS

* 2 tablespoons olive oil
* 3 cloves garlic, minced
* 2 teaspoons dried parsley
* 1 eggplant, cut into 1/2 inch cubes
* salt to taste
* 1 cup grated Parmesan cheese
* 2 zucchini, sliced
* 1 large onion, sliced into rings
* 2 cups sliced fresh mushrooms
* 1 green bell pepper, sliced
* 2 large tomatoes, chopped

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Coat bottom and sides of a 1 1/2 quart casserole dish with 1 tablespoon olive oil.
2. Heat remaining 1 tablespoon olive oil in a medium skillet over medium heat. Saute garlic until lightly browned. Mix in parsley and eggplant. Saute until eggplant is soft, about 10 minutes. Season with salt to taste.
3. Spread eggplant mixture evenly across bottom of prepared casserole dish. Sprinkle with a few tablespoons of Parmesan cheese. Spread zucchini in an even layer over top. Lightly salt and sprinkle with a little more cheese. Continue layering in this fashion, with onion, mushrooms, bell pepper, and tomatoes, covering each layer with a sprinkling of salt and cheese.
4. Bake in preheated oven for 45 minutes.

Answer 6

i tried this the other day....get an eggplant, some stir fry or teriyaki sauce and some chow mien noodles or stir fry noodles. cut the eggplant into slices and then into cubes. stir fry until golden brown and add the sauce. cook and strain the noodles and serve. if you want you can toss the noodles with the eggplant. just to let you know the eggplant should be soft when you are down cooking, not crunchy, it will taste funny if it is.

Answer 7

Quick Eggplant Parmesan

"This eggplant goes well with some steamed green beans and French or Italian bread. Although the recipe calls for seasoned bread crumbs, you can use regular bread crumbs if you wish. Adjust the amount of red pepper flakes according to your taste."

Change Servings:
Prep Time: 5 Minutes
Total Time: 15 Minutes

What You Need
1 egg
1 tablespoon water
1 small eggplant, cut into 3/4 inch thick slices
1 cup dried bread crumbs, seasoned
1 1/2 cups shredded mozzarella cheese
1/4 cup spaghetti sauce
1/4 teaspoon crushed red pepper flakes
3 tablespoons grated Parmesan cheese

What You Do
In a small bowl beat the egg and water together. Place the bread crumbs in shallow dish. Dip eggplant slices in egg mixture then in crumbs, being sure to coat thoroughly.
Heat oil in a large skillet over medium-high heat until hot. Add eggplant slices and reduce heat to medium. Cook for 3 to 4 minutes per side or until golden brown and tender. Sprinkle mozzarella cheese over eggplant during last minute of cooking to melt.
While eggplant is cooking, combine spaghetti sauce and pepper flakes in a microwave-safe measuring cup. Cover with plastic wrap and cook at high power for 2 minutes or until heated through.
Top eggplant with sauce and Parmesan cheese and serve.



Eggplant Casserole

2 medium eggplant
1 can (15 ounces) tomatoes
1/2 teaspoon sugar
2 cloves garlic -- finely chopped
Parmesan cheese


Cook tomatoes, sugar and garlic, covered, while preparing eggplant. Peel and slice eggplant; fry in cooking oil until slightly browned and tender. Drain well on paper towels. Place layer of eggplant in casserole dish; spoon part of tomato mixture over it; sprinkle with Parmesan cheese. Continue until all ingredients are used. Top with Parmesan cheese. Bake at 350° for 20 to 30 minutes, until casserole is bubbly.
Serves 4.
This eggplant recipe can be doubled.



Indian Eggplant Stir Fry Recipe

Eggplant and broccoli make a great combination in this simple Indian style stir-fry recipe. This recipe is both vegetarian and vegan. Serve over rice if desired.
INGREDIENTS:
2 tbsp olive oil
1 eggplant, diced
2 cups broccolil, chopped
1 tsp salt
2 cloves garlic, minced
1/4 tsp asafetida (optional)
1/4 tsp cayenne pepper
1/4 tsp paprika
3 tbsp water
PREPARATION:
Sautee the eggplant and broccoli in the olive oil over high heat for 3-5 minutes, until eggplant is lightly browned.
Add salt, asafetida, cayenne and paprika and stir to mix well.

Reduce heat to medium low.

Good Luck!

Answer 8

grilled egglant
simple and tasty