Does anybody have any great homemade eggplant recipes?

I want to make a great dish this weekend. Any ideas or recipes will be very appreciated. Thanks so much!!! :)Does anybody have any great homemade eggplant recipes?
This is the best eggplant recipe I've ever had. You can also substitute squash.


Creole Eggplant Casserole


1 large eggplant, peeled and sliced (I diced mine)


3 Tbsp. bacon grease or butter


1 med. onion, chopped


2 tsp. salt


Black pepper to taste


1 cup cheddar cheese, shredded


1 cup Itallian seasoned bread crumbs, divided


1/2 tsp. baking powder


Boil eggplant in water till tender, about 15 min., drain%26amp; mash. Put 2 Tbsp. bacon grease or butter nto skillet, add onion. Saute till tender, add tomatoes,(I used Itallian seasoned) , salt and pepper and simmer 5 minutes. Combine tomatoe mixture with eggplant, cheese, 3/4 cup bread crumbs. Add baking powder to mixture. Spoon into greased casserole dish. Sprinkle with remaining butter and bread crumbs. Bake at 325 degrees for 25 to 30 min.Does anybody have any great homemade eggplant recipes?
Eggplant Parmesan (egg-free and low fat)


1 large eggplant (about 2 Ibs.)


1Tbs. red wine or low-sodium vegetable


broth


1 medium onion, chopped


3large cloves garlic, minced


1 medium green bell pepper, chopped


1 can tomato sauce


1 can diced tomatoes


1 Tbs. chopped fresh basil or 1 tsp. dried


1 Tbs. chopped fresh flat-leaf parsley


1 tsp. chopped fresh thyme or 1/4 tsp. dried


1/4 to 1/3 cup water or low-sodium vegetable broth


1/2 to 1 cup dry bread crumbs


1 cup part-skim mozzarella cheese, coarsely grated 1/4 to 1/2 cup grated Parmesan cheese


1. Peel eggplant, then cut crosswise into 陆 inch slices. Layer in colander, lightly sprinkling salt between layers. Place a 2- to 3-pound weight, such as a pot of water or large can of tomatoes, on top. Leave on 30 minutes or longer while eggplant drains, then rinse and pat dry.





2.Meanwhile, in a large, heavy-bottomed pot, heat wine or broth over medium heat. Add onion and cook, stirring often, until softened, about 5minutes. Add garlic and bell pepper and cook, stirring often, until vegetables are tender, about 7 minutes. Season to taste with black pepper. Add diced tomatoes and tomato sauce, cover and cook over low heat10 minutes. Add herbs and simmer gently. Taste and add more salt if necessary.


Remove from heat.





3.Preheat oven to 350掳F. Coat large baking sheet with cooking spray. Dip eggplant slices in water or broth and then in bread crumbs until well coated, and arrange on prepared sheet. Bake until eggplant is tender and crumbs are crisp, about 30 minutes.








4.Spray bottom and sides of an 8-inch square baking dish with cooking spray. Spread a thin layer of sauce on bottom and arrange half the eggplant slices on top. Scatter about one-third of the mozzarella over eggplant, spread on thicker layer of sauce than first layer and sprinkle half of the Parmesan on top. Repeat layers, beginning with


eggplant and ending with Parmesan.





5.Cover and bake until heated through, about 30 minutes. Uncover, sprinkle over remaining mozzarella and bake until cheese is melted and bubbly, about 10 minutes. Remove from oven, let stand a few minutes and serve hot.


PER SERVING: 225 CAL; 13G PROT.; 7G TOTAL


FAT (2G SAT. FAT):





6. Serve with your favorite whole wheat pasta and some fresh bread. I like to make mine
try egg plant parmasan or eggplant lasanga.......or put grilled eggplant on a long bagette with slice tomatoes and real mozzrella cheese
I love cooking eggplant with extra virgin olive oil and garlic. I used to make thick slices, rub with olive oil (really doesn鈥檛 take much) and crushed garlic then bake them in the toaster oven on the rack. The oil causes eggplant to practically melt in your mouth when it鈥檚 done. Stir fry is fast (which is why I usually do this) and works almost as well. I鈥檝e also baked them in a casserole dish in thick slices mixed well with oil and garlic. Simple, but tastes so good. I really don鈥檛 like to do anything more complicate than that or even use any salt (which really sucks the water out, no-no not good) to persevere the taste and texture.
Here is a good one to try





1 lg. eggplant


1/2 c. minced onion


1/4 c. lemon juice


1 tsp. honey


1 tsp. salt


1 garlic clove, crushed


1 tsp. basil


Pepper (ground)


1 tbsp. olive oil


Sliced tomatoes


Chopped parsley





Wash eggplant and poke holes in it with a fork. Place on baking sheet or dish in a 450 degree oven for 1 hour. Cool, peel and chop fine. Combine with onion, lemon juice, honey, salt, garlic, basil and a little ground pepper. Chill to serve. Add 1 tablespoon olive oil and pile high on platter in center and put sliced tomatoes around and sprinkle chopped parsley on top.