HELP!! I have a TON of eggplants in my garden. Can you share your favorite eggplant recipes?

I prefer your own tried and true recipes ....not ones copied from recipe sites!!HELP!! I have a TON of eggplants in my garden. Can you share your favorite eggplant recipes?
EGGPLANT SALAD (Caponata)





1 (1 1/2 pound) eggplant


1 small onion, chopped


2 tablespoons white wine vinegar


1 clove garlic, chopped


1/2 teaspoon dried oregano leaves


1/2 teaspoon salt


1/4 teaspoon pepper


1 medium tomato, chopped


1/4 cup minced parsley


1/4 cup olive oil or vegetable oil





Cut eggplant into 3/4-inch cubes. Heat small amount salted water to boiling. Add eggplant. Heat to boiling; reduce heat. Cover and cook until tender, about 10 minutes; drain.





Place eggplant and onion in nonreactive bowl. Mix vinegar, garlic, oregano, salt and pepper; pour over eggplant and onion. Toss. Stir in tomato and parsley. Cover and refrigerate at least 6 hours.





Just before serving, stir in oil.HELP!! I have a TON of eggplants in my garden. Can you share your favorite eggplant recipes?
WHAT?! No rat entrails ?!!! hehe Report Abuse

You can go find them then as you are so particular.





Eggplant Parmesan


Fried Eggplant Planks


Many East Indian dishes use eggplant-Eggplant Bartha.
preserve them. boil a sufficient amount of vinegar (white) and bring them in a boil as soon as they become soft cool then replace in a tight lid bottle and store in a cool temperature away of sunlight or refrigerate.


or you can grill them (till the moist extract completely then place in tight lid jar with olive oil.refrigerate.
I like preparing slices as you would for parmesan:


Egg wash and breading, lightly fried.


Layer two of these with any cheese in between and any bottled sauce on top, from red to white and bake about 15 to 20 minutes at around 350 F.


or


layer a breaded slice with a thin slice of ham and a slice of mozzarela, roll it like a taquito and bake for approx, 10 to 15 minutes, at 350 F.


C. :)
A little pepper,butter,ricotta cheese....WAIT! don't forget the rat entrails. Hehe....Inside joke from good ole'Sunny.





Mmmmmm~~~~ this sounds good:


Grilled Eggplant Panini:


2 tablespoons reduced-fat mayonnaise


2 tablespoons chopped fresh basil


2 tablespoons extra virgin olive oil, divided


8 1/2-inch slices eggplant


1/2 teaspoon garlic salt


8 slices whole-grain country bread


8 thin slices fresh mozzarella cheese


1/3 cup sliced jarred roasted red peppers


4 thin slices red onion





Of course I would leave out the onions!





http://food.yahoo.com/recipes/eatingwell鈥?/a>
Well, being Greek, the best way I've found to use up loads of Aubergines is to slice them and griddle them, or add to moussaka or make a dip out of them =]