Baby eggplant? Got some really nice ones and need recipes?

Also, do you peel them like big ones or can you eat the skin?Baby eggplant? Got some really nice ones and need recipes?
I never ever peel any kind of eggplant, that's where all the nutrients are. Go here: http://www.epicurious.com/recipes/find/r鈥?/a>Baby eggplant? Got some really nice ones and need recipes?
You can eat the skin. Slice thin, then fry lightly, put a thin slice of mozarella cheese on top and a small stem of thyme, run under broiler.
Easy Eggplant Dish


INGREDIENTS





* 1 eggplant, diced


* 1 yellow squash, peeled and diced


* 1 cup chopped onions


* 1 cup dry bread crumbs


* 1 tablespoon butter


* 1/8 cup canned sliced green chiles


* 1/3 cup crushed buttery round crackers


* 1/2 cup shredded mozzarella cheese





DIRECTIONS





1. Preheat oven to 350 degrees F (175 degrees C).


2. Bring a large pot of salted water to a boil. Add eggplant and squash and cook until tender but still firm, about 10 minutes. Drain and cool.


3. In a 2 quart casserole dish combine eggplant, squash, onions, bread crumbs, butter and chiles. Sprinkle crushed crackers and cheese over the top.


4. Bake in preheated oven for 30 minutes.
1) Grilled Eggplant Parmesan:


(4 main dish servings)





Ingredients


1 large eggplant, sliced lengthwise into 4 slices


1/2 teaspoon salt


1/4 teaspoon fresh ground pepper


1 cup shredded mozzarella cheese


1/4 cup Parmesan cheese, grated


1/2 cup fresh basil leaves, sliced


2 medium tomatoes, sliced into 4 slices each


1 1/2 tablespoons olive oil





Directions


Lightly brush eggplant slices with oil; season with salt and pepper. Place slices on grill over medium heat; grill for 8 to 10 minutes or until tender, turn once.





While the eggplant is grilling, prepare cheese. In a small bowl, combine mozzarella cheese, Parmesan cheese and fresh basil. Top each eggplant slice with tomato slices and cheese mixture. Cover grill and cook 2 minutes, until the cheese melts and the tomato is warm.





2)Greek Eggplant:





Ingredients


2 medium eggplant


3 garlic cloves


1/2 teaspoon oregano


1 teaspoon salt


3 tablespoons olive oil


3 medium tomatoes, coarsely chopped


3 tablespoons chopped parsley


1 teaspoon fresh mint, chopped


1/4 teaspoon pepper


5 tablespoons lemon juice





Directions


Cook eggplants in their skins. Peel them or scoop out the insides. Mix the pulp with the tomatoes, garlic, herbs, salt and pepper. Put into blender. Add oil a little at a time, blending at low speed. Add lemon juice and vinegar and blend at a higher speed till smooth. Serve with pita.