I Want recipes for eggplant?

I Bought eggplant and i do not know what to do with it If anyone could help it would be appreciated. ThanksI Want recipes for eggplant?
ROLLED STUFFED EGGPLANT





1 c. vegetable oil


2 cans (28 oz. each) crushed tomatoes with puree


1 can (8 oz.) tomato sauce


1/2 tsp. salt


1/2 tsp. pepper


4 c. plain bread crumbs


2 c. sifted all-purpose flour


4 eggs


1/4 c. milk


2 eggplants (1 lb. each)


2 containers (15 oz. each) ricotta cheese


1 pkg. (8 oz.) Mozzarella cheese, grated


1/2 c. grated Parmesan cheese


2 c. chopped parsley








1. Saute garlic in 1 tablespoon of the oil in large saucepan until golden brown, about 4 minutes. Working in batches, combine crushed tomatoes, tomato sauce, salt and pepper in blender. Whirl until smooth. pour into saucepan. Bring to boiling, lower heat, simmer partially covered, 30 minutes. Reserve.


2. Combine crumbs and flour in large shallow pan. Beat eggs and milk in large bowl. Peel eggplant; cut lengthwise into 1/8 inch thick slices. Dip into egg mixture, dredge with flour mixture, shaking off excess. Set on wax paper.





3. Working in batches and using about 3 tablespoons oil per batch, saute eggplant in large skillet until golden, 1 minute per side. Drain on paper toweling.





4. Combine ricotta, Mozzarella, Parmesan, parsley in bowl; mix well. Spread 2 to 3 tablespoons on one side of each slice of eggplant. Roll up jelly-roll fashion. Spread 1 cup tomato sauce over bottom of each of two 11 3/4 x 7 1/2 x 1 3/4 inch baking dish. Arrange rolls seam side down in single layer in dishes. Spoon sauce over rolls; save remaining to pass.





5. Bake, covered, in preheated hot oven (450 degrees) for 30 minutes or until sauce is bubbly. Garnish with chopped parsley, if you wish.





Bake at 450 degrees for 30 minutes. Makes 15 servings (30 rolls).





TO MAKE AHEAD: Prepare rolls early in day; bake just before serving. Or freeze. Defrost in refrigerator overnight; bake as above.I Want recipes for eggplant?
we can make eggplant from more style but just some recipes as follows.


1. Roste eggplant- Frist you roste eggplant and slice tomatose with fresh basil.Basil is very important to eggpllant.but you don't forget to parmesan cheese.


2.eggplant is combined with tomatoes and seasonings, topped with cheese, then baked in a casserole. An eggplant and tomato casserole recipe
You can cut the eggplant lengthwise , drizzle about a tablespoon olive oil over the flat end where you cut it. Squeeze garlic over the oil and add salt and pepper.





Optional: you can add a diced tomato to them.





Bake in the oven at 350 F for about 45 mins.
Yum I love eggplant, infact we just had some last night and I'll be cooking up the rest tonight!





I slice mine into thin round circles, dip them in eggs and then into cracker crumbs. I then fry them in veggie oil until they are golden brown. Drain on paper towel and add salt and pepper.





Another way I like to eat eggplant, but takes a little more time is to: cut into thin strips lengthwise. Brush each side with olive oil and use a grill pan, grill until it is nice and tender and can be easily rolled. I then put a layer of thinly sliced tomatoes and feta cheese and sometimes proscuitto. I roll them up, put a toothpick through to hold its shape and then bake them in the oven at 350 degrees until the tomatoes are soft.
Eggplant is breaded and fried then topped with sauce and cheese and baked, in this Eggplant Parmesan recipe.


INGREDIENTS:


1 large eggplant, about 1 1/2 pounds


2 eggs, beaten


1 1/2 cups fine, dry bread crumbs mixed with 1/2 teaspoon salt and 1/2 teaspoon ground black pepper


olive oil


2 cans (8 ounces each) tomato sauce


1 teaspoon dried leaf basil


1/2 teaspoon dried leaf oregano, crumbled


16 ounces sliced mozzarella cheese


1/2 cup grated Parmesan cheese


PREPARATION:


Directions for Eggplant Parmesan


Wash eggplant and cut crosswise into 1/2-inch thick slices. Dip into beaten eggs then dredge with seasoned bread crumbs. Place slices on a plate and chill for 30 to 45 minutes. Heat about 1/8-inch of oil in a heavy skillet. Fry eggplant on both sides until golden brown and crispy. Drain well on paper towels. In a saucepan, heat tomato sauce, basil, and oregano. Spread 1/3 of the sauce in a greased 12x8x2-inch baking dish. Layer half of the eggplant, half of the mozzarella cheese slices, another 1/3 of the sauce, and half the Parmesan. Repeat layers. Bake at 350掳 for 30 minutes, or until hot and bubbly.


Eggplant Parmesan serves 6.





Enjoy
We grew a lot of eggplant this past summer and I have a recipe group and a member sent me this new one we tried and just loved.





Eggplant Patrice





1 small eggplant, sliced


4 medium tomatoes, sliced


2 green peppers, chopped


Salt


Pepper


garlic salt


2 medium onions, chopped


3/4 lb. sharp cheddar cheese, sliced 1/8'; thick





Slice unpeeled eggplant 1/4'; thick. Parboil until partially tender.


Lightly grease a medium casserole. Layer eggplant, then tomatoes,


filling spaces with onion and peppers. Sprinkle with seasonings. Top


with cheese. Repeat until casserole is filled, ending with cheese.


Cover and bake at 400 for 30 minutes. Uncover. Reduce heat to 305 and


bake 30 minutes more.


Serves 4 to 6
Eggplant Parmigiana





2 eggplants


2 tablespoons salt


1/2 cup flour


3 eggs


2 tablespoons water


2 1/2 cups dry breadcrumbs


1 teaspoon salt


1/2 teaspoon pepper


1/2-3/4 cup olive oil


3 1/2 cups marinara sauce


2 cups shredded mozzarella cheese


1/2 cup grated parmesan cheese





1. Trim ends and peel skin from eggplant. Slice eggplant into 1/4'; rounds. Sprinkle with salt and layer in colander. Place a plate with a weight on top and let drain 35-40 minutes. Pat slices dry with paper towels.


2. Spread flour on a flat plate or sheet of wax paper. In a wide shallow bowl, beat eggs and water until well blended. On another plate or paper, combine bread crumbs with salt and pepper. Dredge eggplant slices in flour. Dip in beaten egg, then dredge in seasoned bread crumbs; pat gently to help crumbs adhere.


3. In a large frying pan, heat 1/2 c olive oil over medium heat. Add 3-4 slices of eggplant at a time and cook 3-4 minutes, or until golden brown on both sides. Remove eggplant to drain on paper towels while cooking remaining slices. Add remaining oil to pan as needed.


4. Spread 1/2 c marinara sauce over bottom of 13X9'; baking dish. Place a single layer of eggplant on sauce. Spread 1/2 c besciamella sauce over eggplant; top with 1 cup marinara sauce, 1/4 c mozzarella, and 2 tbls parmesan cheese. Make 3 more layers, ending with the parmesan cheese.


5. Bake 30 minutes at 350, until bubbly and brown on top. Let stand 5 minutes before serving.
Eggplant %26amp; Mint Bruschetta (Martha Stewart)





1 eggplant (1 1/2 pounds), cut into 1-inch cubes


1 medium red onion, quartered lengthwise, layers separated


4 plum tomatoes, halved lengthwise, seeded, and slivered


4 tablespoons olive oil


Coarse salt and ground pepper


4 slices crusty bread, 1/4 inch thick


1/2 cup packed fresh mint leaves, torn into large pieces


1 tablespoon fresh lemon juice


4 ounces feta cheese, crumbled





Preheat oven to 450 degrees. Divide eggplant, onion, tomatoes, and 2 tablespoons oil between two rimmed baking sheets. Season with salt and pepper; toss to combine. Roast until eggplant is tender, 25 to 30 minutes; let cool to room temperature.


Meanwhile, place bread on another baking sheet, and brush with 1 tablespoon oil. Sprinkle with salt and pepper; bake until golden, 4 to 6 minutes.


Transfer eggplant mixture to a medium bowl. Add mint; toss with remaining tablespoon oil and lemon juice. Divide eggplant mixture among bread slices, top with feta, and serve.





I love this recipe. I usually don't use as much mint as directed, too overpowering I think. Enjoy!
Quick 'N Easy Caponata








Ingredients


3 Tbsp. olive oil


3 Tbsp. minced garlic


1 chopped medium onion


2 peeled, chopped small eggplants


1 Tbsp. Italian Seasoning Salt


16 oz. jar Corn, Black Bean Salsa


Crackers





Directions


Saute onion, garlic and eggplant in oil over medium-high heat for 5 minutes or until tender. Add seasoning and salsa; reduce heat and simmer 10 minutes. Chill 2 hours. Serve on crackers.


http://tastefullysimple.com/web/dgoodacr鈥?/a>
roast it with lots of garlic and onion and make a soup! mmmmmmmmmmm