Any recipes using japanese eggplant?

How to cook Japanese eggplant?Any recipes using japanese eggplant?
I use them for Indian dish called ';baigan aloo';


In a wok heat oil add roundels of eggplant and potatoes with spices like salt,red pepper powder,garam masala powder and cook for 10 minutes and then 5 minutes covered or till done.(low heat) .Any recipes using japanese eggplant?
Ingredients:





* 6 to 8 Japanese eggplant, about 2 pounds


* 2 tablespoons olive oil


* 1 teaspoon minced garlic


* salt and pepper, to taste





Preparation:


Wash eggplants and pat dry. Combine olive oil and minced garlic. Rub eggplants with olive oil mixture, coating each well. Sprinkle eggplants with salt and pepper. Prepare grill for direct-heat cooking.





When coals are ready, place eggplant over direct heat and close lid. Turn several times during cooking. Eggplant should be done in about 5 to 6 minutes.
The wonderful thing about Japanese eggplant is that they can be used in a variety of dishes. They can be eaten partially raw, boiled, baked, fried, etc.. They can be appetizers, used in soups, as a side dish, main course, etc. Below, is a site that gives just a small sampling of some dishes that you can make.
eggplant parmigian ....





Eggplant Parmigiana





A delectable, flavor-rich version of the classic eggplant (aubergine) dish.





Recipe for Eggplant Parmigiana, contributed by Janey Macleod





Eggplant parmigiana is a great vegetarian stand-by. It can be found on the menus of Italian restaurants throughout the world, and is always a good choice for people who strive to avoid meat. When well made, it is truly delicious.





A Neopolitan friend tells me that eggplant parmigiana originates in Naples (where it's known as parmigiana di melanzane), and that it's impossible to find the genuine article outside that city. That may be true, but don't let it you put you off. It's not at all difficult to make an excellent parmigiana at home, and while the result might lack the authentic flavor of the Tyrrhenian Sea, it should certainly please your family and dinner guests.





I've collected several recipes for eggplant parmigiana (aubergine parmigiana) over the years, but this one is my favorite. It's relatively easy to prepare, and produces consistently good results. The quantities given here will make an excellent dinner dish for two.





Note that genuine parmesan cheese is never strictly vegetarian, as the manufacturing process involves the use of animal rennet. However, it's possible to find vegetarian alternatives - sometimes labeled 'parmesan-style cheese' - and while this is not completely authentic, it still produces excellent results. You could even make a vegan version of eggplant parmigiana by substituting vegan versions of mozzarella and parmesan.








1 large or 2 small eggplants (aubergines)


Salt


A little flour


Olive oil for frying


1陆 cups (12 fl oz, 360 ml) tomato sauce; or a 14-oz (400 g) can of tomatoes


5 oz (150 g) mozzarella cheese, cut into thin slices


陆 cup (2 oz, 50 g) parmesan cheese, finely grated


A few leaves of fresh basil (optional)


Salt and pepper for seasoning





Oven: Pre-heat to 375F, 190C.





Start by salting and pressing the eggplant (aubergine). You need to do this several hours before you start the main part of the preparation. Cut the eggplant into 录-inch (陆 cm) slices, and arrange these on a large plate. Sprinkle with a generous amount of salt. Place another plate on top, and then place something heavy on top of that (I use three or four heavy books).





When you are ready to start cooking, wash the eggplant thoroughly and dry with a paper towel. Coat each slice with a little flour, and fry it for a few minutes in the heated olive oil.





Next, arrange half the slices of eggplant at the bottom of an oven-proof dish. Pour on half the tomato sauce along with the basil, then add a layer of half of each of the cheeses. Repeat the process with another layer of eggplant, tomato and cheese, ending with a sprinkling of salt and pepper.





Cook in the oven for about 45 minutes, removing the lid about ten minutes before serving.