Looking for recipes using eggplant?

i'm tired of making eggplant parm. and caponata spread with eggplants. any one have any good ideas.Looking for recipes using eggplant?
Love eggplant. Hard decision. One fave is eggplant rollatini.


8 oz ricotta cheese


1/2 oz prosciutto (diced very small)*optional


2 oz grated parmesan


3 oz shredded mozzarella


1 pinch nutmeg (to taste)


1 pinch white pepper (to taste)


3 medium round eggplant





Mix all ingredients (except the eggplant) in a food processor with paddle until they are incorporated. Slice eggplant lengthwise (approximately 1/2 inch thick). Brush lightly with olive oil and grill with salt and pepper. Let cool. Place approximately 1 oz. of filling on each slice and roll lengthwise. Top with marinara sauce.


-----------





Eggplant Croquettes





2 medium eggplants, peeled and cubed


1 cup shredded sharp cheddar cheese


1 cup Italian seasoned bread crumbs


2 eggs, beaten


2 tablespoons dried parsley


2 tablespoons chopped onion


1 clove garlic, minced


1 cup vegetable oil


1 teaspoon salt


1/2 teaspoon ground black pepper





Place eggplant in a microwave safe bowl and microwave on medium high 3 minutes. Turn eggplant over and microwave another 2 minutes. The eggplant should be tender, cook another 2 minutes if the eggplants are not tender. Drain any liquid from the eggplants and mash. Combine cheese, bread crumbs, eggs, parsley, onion, garlic and salt with the mashed eggplant. Mix well. Shape the eggplant mixture into patties. Heat oil in a large skillet. Drop eggplant patties one at a time into skillet. Fry each side of the patties until golden brown, approximately 5 minutes on each side. 4 to 6 servings.Looking for recipes using eggplant?
1 pound linguine


2/3 cup olive oil, divided


2 small eggplant, cut into 1/2-inch chunks


3/4 teaspoon garlic powder


1/2 teaspoon dried oregano


3/4 teaspoon salt


1/2 teaspoon pepper


4 plum tomatoes, chopped


2 tablespoons fresh parsley, chopped





In a large pot, cook the linguine as package directs; drain well. Place linguine in a large bowl and toss with 2 tablespoons olive oil; set aside.





In the same pot, heat the remaining oil over medium-high heat. Sauté the eggplant for 10-12 minutes, until lightly browned. Add the garlic powder, oregano, salt, and pepper and sauté for about 5 minutes more. Add the tomatoes, parsley, and linguine and toss gently until heated thru. Serve immediately.
This is easy and keeps well in fridge





Slice eggplant into disks


slice tomatoes into disks


slice onions into rings %26amp; separate, not too many


slice garlic, or use crushed jar of


big bunch of Basil


Olive oil, splash of whilte wine or chicken broth, weak and not much of it.





Big baking/casserole style dish with lid that will go into oven


Layer Eggplant, then top with layer of toms, few onion rings, few basil leaves, few bits of garlic, splash of olive oil, sprinkle of salt %26amp; pepper splash of white wine if you have it or a bit of broth, repeat layers over and over till its full, finish with tomatoes on top and dot with black olives if liked.





Bake in medium oven covered till sharp knife goes in and out with ease, take lid off for last 20 if it's too wet. It's really good hot, cold, warm, with bbq, a slab of steak, or just some hot white fluffy rice, keeps for ages and is yummy! You can put zuchinni layers in as well or bell peppers of different colour.
I was looking for a yummy South Beach recipe to curb my Italian Cravings. I found a vegetarian lasagna recipe using eggplant slices as noodles, substituted my own meat sauce, and voila! A low carb keeper in our home! The eggplant taste is indistinguishable with all of the bold italian flavors, and adds the needed texture of the missing noodles. I've also seen zucchini strips used as the mock noodles. Try it!





I Lost My Noodles! Low Carb/South Beach Eggplant Lasagna





Ingredients





Mock Noodles


2 large eggplants, peeled, sliced lengthwise into 1/4 inch noodle-like strips


cooking spray (olive oil spray is best)


salt and pepper


Meat Sauce


1 1/2 lbs ground sirloin or turkey breast or Italian sausage


2 tablespoons olive oil


2 onions, chopped


3 cloves chopped garlic


1 red pepper, chopped


1 (16 ounce) package sliced mushroom


2 tablespoons italian seasoning (or mix of oregano, basil and thyme)


1 teaspoon fennel seed (optional)


salt and pepper


1 teaspoon red pepper flakes (if you dare!) (optional)


1 (10 ounce) package frozen chopped spinach


1 cup red wine (optional) or vodka (optional)


1 (28 ounce) can tomato sauce (or large jar sugar free sauce if you can find it)


1 (15 ounce) can diced tomatoes (for less sugar, 3 chopped roma tomatoes)


Cheese Mixture


2 cups low-fat ricotta cheese


2 eggs


3 green onions, chopped


3 cups shredded lowfat mozzarella cheese


1/2 cup parmesan cheese


Directions


1 Preheat oven to 425 degrees.


2 Spray cookie sheet, arrange eggplant slices and season with salt and pepper.


3 Cook slices 5 minutes on each side.


4 Lower oven temp to 375.


5 Brown meat, onion and garlic in olive oil for 5 minutes.


6 Add red pepper and mushrooms, and cook 5 minutes.


7 Add spinach, tomatoes, spices and wine and simmer for 5-10 minutes.


8 Blend ricotta, egg and onion mixture.


9 Spread 1/3 of meat sauce in bottom of 9” x 13” glass pan.


10 Layer ½ eggplant slices, ½ ricotta, 1/3 mozzarella and parmesan.


11 Repeat.


12 Add last layer of sauce, then mozzarella and parmesan on top.


13 Cover with foil and bake at 375 degrees for 1 hour.


14 Remove foil and bake or broil another 5-10 minutes until cheese is browned.


15 Let it rest 10 minutes before slicing, if you can wait that long!
I purchased the magazine only because I saw this recipe. Enjoy!


--------------------------------------…





Roasted Eggplant Dip


Ladies Home Journal, February 2008





makes 2 cups





Work time: 15 min.


Total time: 1 hr 15 min.





1 1/ 2 lbs eggplant


1/ 4 cup extra-virgin olive oil


1 plum tomato, cored, seeded and finely chopped


2 Tab minced red onion


2 Tab chopped fresh flat-leaf parsley, plus more for garnish


2 tsp red wine vinegar


1 small garlic clove, minced


1 tsp salt


1/ 8 tsp ground pepper





Heat broiler and place rack 6 inches from heat. Broil eggplant, turning occasionally, until charred, 25 to 30 min. Let stand until cool enough to handle. Peel, stem and cut into chunks; puree in a food processor. Transfer to a medium bowl and stir in oil, tomato, onion, parsley, vinegar, garlic, salt and pepper.





(Can be stored in an airtight container in refrigerator up to 1 day. Serve at room temperature.) Garnish with parsley if desired.





Per 2 Tab: 40 calories, 3.5 g total fat, 5 g sat fat, 147 mg sodium, 2 g cars, 5 mg calcium, 0 chol, 1 g protein, 1 g fiber
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Szechuan Spicy Eggplant


SUBMITTED BY: ANGWEN PHOTO BY: Joanna





';Folks who love spicy food will approve of this fantastic meat and eggplant dish! This is a recipe from my Chinese mother, whose cooking is unsurpassable. Adjust the amount of chili sauce to suit your taste. Serve over hot rice.';





PREP TIME 10 Min


COOK TIME 20 Min


READY IN 30 Min


SERVINGS %26amp; SCALING


Original recipe yield: 4 servings


US METRIC





About scaling and conversions





INGREDIENTS


1 large eggplant, diced


4 tablespoons soy sauce


1/4 cup chicken stock


1 teaspoon chili sauce


1 teaspoon white sugar


1/2 teaspoon ground black pepper


2 tablespoons oyster sauce


1 tablespoon cornstarch


4 tablespoons water


2 cloves garlic, minced


4 large green onions, finely chopped


1 tablespoon chopped fresh ginger root


1/2 pound medium shrimp - peeled and deveined


1 pound lean ground beef


1 tablespoon vegetable or sesame oil








READ REVIEWS (51)





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DIRECTIONS


Remove the eggplant stem and cut into 1-inch cubes. In a medium bowl, combine the soy sauce, chicken stock, chili sauce, sugar, ground black pepper and oyster sauce. Stir together well and set aside. In a separate small bowl, combine the cornstarch and water, and set aside.


Coat a large, deep pan with cooking spray over high heat and allow a few minutes for it to get very hot. Saute the garlic, half of the green onions, ginger and shrimp for 3 to 5 minutes, stirring constantly, until they begin to brown. Stir in the ground beef and cook for 3 more minutes, again stirring constantly, until browned.


Pour the eggplant into the pan and stir all together. Pour the reserved soy sauce mixture over all, cover the pan, reduce heat to medium low and let simmer for 15 minutes, stirring occasionally. Stir in the reserved cornstarch mixture and let heat until thickened. Finally, stir in the rest of the green onions and the sesame oil.
The next time you grill steak or chicken, make a packet of grilled eggplant as an awesome side dish!





Peel, rinse, and thinly slice eggplant place in center of a large piece of foil. Add 1 small sweet onion - thinly sliced, 2 cloves garlic - minced or finely chopped, 1 sm pkg of fresh mushrooms - sliced and a couple good size pats of butter. Seal pouch, then grill over medium coals for about 10 - 12 minutes per side.......Lightly season with salt %26amp; pepper.......Enjoy!
Here's agood site. They have great eggplant recipes.





http://allrecipes.com/Recipes/Fruits-and…
Here is a recipe for ratatouille


http://dinnerrecipes.suite101.com/articl…
im sorry i know one but i dont really wanna write below that long long long line.
Moussaka is one of my favorite disshes.





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Eggplant Parmesan II





Submitted by: DOERY





Rated: 4 out of 5 by 759 members





Prep Time: 25 Minutes


Cook Time: 35 Minutes


Ready In: 1 Hour


Yields: 9 servings





';Eggplant slices are dipped in egg and bread crumbs and then baked, instead of fried. The slices are layered with spaghetti sauce, mozzarella and Parmesan cheeses.';





INGREDIENTS:


3 eggplant, peeled and thinly sliced


2 eggs, beaten


4 cups Italian seasoned bread crumbs


6 cups spaghetti sauce, divided 1 (16 ounce) package mozzarella cheese, shredded and divided


1/2 cup grated Parmesan cheese, divided


1/2 teaspoon dried basil





DIRECTIONS:


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


2. Dip eggplant slices in egg, then in bread crumbs. Place in a single layer on a baking sheet. Bake in preheated oven for 5 minutes on each side.


3. In a 9x13 inch baking dish spread spaghetti sauce to cover the bottom. Place a layer of eggplant slices in the sauce. Sprinkle with mozzarella and Parmesan cheeses. Repeat with remaining ingredients, ending with the cheeses. Sprinkle basil on top.


4. Bake in preheated oven for 35 minutes, or until golden brown.





%26gt;%26gt;%26gt;%26gt;%26gt;%26gt;%26gt;%26gt;%26gt;%26gt;%26gt;%26gt;%26gt;%26gt;%26gt;%26gt;%26gt;%26gt;%26gt;%26gt;%26gt;%26gt;%26gt;%26gt;%26gt;%26gt;%26gt;%26gt;%26gt;%26gt;%26gt;%26gt;%26gt;%26gt;%26gt;%26gt;%26gt;%26gt;…





Moussaka





Submitted by: PEGGY AYSCUE





Rated: 4 out of 5 by 142 members





Prep Time: 45 Minutes


Cook Time: 1 Hour


Ready In: 1 Hour 45 Minutes


Yields: 8 servings





';Here is a great recipe for moussaka, a Greek dish. It includes sliced eggplant baked in a ground beef sauce and then smothered in a thin white sauce.';





INGREDIENTS:


3 eggplants, peeled and cut lengthwise into 1/2 inch thick


slices


salt


1/4 cup olive oil


1 tablespoon butter


1 pound lean ground beef


salt to taste


ground black pepper to taste


2 onions, chopped


1 clove garlic, minced


1/4 teaspoon ground cinnamon


1/4 teaspoon ground nutmeg


1/2 teaspoon fines herbs


2 tablespoons dried parsley


1 (8 ounce) can tomato sauce


1/2 cup red wine


1 egg, beaten


4 cups milk


1/2 cup butter


6 tablespoons all-purpose flour


salt to taste


ground white pepper, to taste





1 1/2 cups freshly grated


Parmesan cheese


1/4 teaspoon ground nutmeg





DIRECTIONS:


1. Lay the slices of eggplant on paper towels, sprinkle lightly with salt, and set aside for 30 minutes to draw out the moisture. Then in a skillet over high heat, heat the olive oil. Quickly fry the eggplant until browned. Set aside on paper towels to drain.


2. In a large skillet over medium heat, melt the butter and add the ground beef, salt and pepper to taste, onions, and garlic. After the beef is browned, sprinkle in the cinnamon, nutmeg, fines herbs and parsley. Pour in the tomato sauce and wine, and mix well. Simmer for 20 minutes. Allow to cool, and then stir in beaten egg.


3. To make the bechamel sauce, begin by scalding the milk in a saucepan. Melt the butter in a large skillet over medium heat. Whisk in flour until smooth. Lower heat; gradually pour in the hot milk, whisking constantly until it thickens. Season with salt, and white pepper.


4. Arrange a layer of eggplant in a greased 9x13 inch baking dish. Cover eggplant with all of the meat mixture, and then sprinkle 1/2 cup of Parmesan cheese over the meat. Cover with remaining eggplant, and sprinkle another 1/2 cup of cheese on top. Pour the bechamel sauce over the top, and sprinkle with the nutmeg. Sprinkle with the remaining cheese.


5. Bake for 1 hour at 350 degrees F (175 degrees C).
Eggplant Gratin





2 pounds japanese or round eggplants


oil for frying


3 tablespoons virgin olive oil


1 red onion -- finely chopped


1 garlic clove -- finely chopped


1/2 teaspoon herbes de provence


2 1/2 pounds ripe tomatoes -- peeled, seeded and


-- c


salt


pepper -- freshly milled


sugar -- if needed


1/8 teaspoon saffron threads


2 eggs


1 cup ricotta cheese


1/3 cup milk or whipping cream


1/2 cup grated parmesan cheese


10 large basil leaves -- cut or torn


into small pieces


3 ounces gruyere cheese -- shredded or thinly


-- s





SLICE EGGPLANTS diagonally about 1/2-inch thick. Discard pieces that are all skin on one side. If using round eggplants, halve them lengthwise, then cut into 1/2 or 1/4 rounds, about 1/2-inch thick.





Generously cover bottom of wide skillet with oil. When hot, add eggplant in single layer and fry until golden on both sides and flesh is tender. Drain on paper towels. Add more oil, if needed, and fry rest of eggplant. Make sure oil is hot each time you add a new batch.





FOR SAUCE: Warm olive oil in skillet and add onion, garlic and herbs.





Stir to coat onion with oil. Cook gently until onions soften, 12 to 15 minutes. Add chopped tomatoes, salt lightly and raise heat. Cook, stirring occasionally, until juice has evaporated and sauce is thick, about 15 minutes. Season to taste with salt and pepper. If tomatoes are on the acid side, add sugar to taste to correct balance. FOR CUSTARD: Cover saffron threads with a few tablespoons hot water and let stand a few minutes. In bowl, beat eggs and stir in ricotta cheese, milk and Parmesan cheese. Season with salt and pepper, then stir in saffron with liquid. FOR GRATIN: Spread a little tomato sauce over bottom of baking dish, then arrange a layer of eggplant slices, slightly overlapping. Season with salt and pepper, scatter half the basil, add Gruyere.





Make another basil-eggplant layer. Cover with rest of the tomato sauce. Pour custard over the top. Preheat oven to 350F and bake 40 minutes or until custard sets and is a delicate golden brown. Remove from oven and allow to rest a few minutes before serving











Three Layer Grilled Vegetable Lasagna recipe











\1 1/2 ounces sliced eggplant


1 1/2 ounces sliced zucchini


1 1/2 ounces sliced summer squash


1 teaspoon chopped basil


1 teaspoon chopped garlic


1 teaspoon red pepper flakes


2 ounces fat free mozzarella cheese (shredded)


3 ounces garlic herb fat-free tomato basil sauce


1 teaspoon salt


1 teaspoon black pepper





Cut vegetables the long way. Sprinkle vegetables with salt and pepper. Grill the vegetables until al dente and cool. (2 minutes for zucchini and squash) 4 -5 minutes for the eggplant.





Heat oven to 350 degrees F.





In an oven-safe pan, arrange the eggplant slices next to each other. Making sure to try and cover up any possible holes there may be. Top with 1 ounce of the tomato sauce and 1/3 of the cheese. Repeat this with the zucchini and summer squash. Top with the garlic, basil and red pepper flakes. Cover with aluminum foil and bake until cheese is melted and the lasagna is heated all the way through (about 35 minutes). Let sit for 5-10 minutes and serve.











Fried Eggplant recipe


2 medium-size eggplant


2 eggs


1 teaspoon salt


1 cup flour or cracker crumbs


1/2 cup fat





Pare eggplant and slice in rings 1/4-inch thick. Soak in salt water for 30 minutes.





Drain eggplant and dip into beaten egg. Dredge with flour or roll in cracker crumbs. Fry in hot fat until golden brown on both sides. If desired, after draining, sprinkle with seasoned salt and Romano cheese.














Grilled Eggplant and Mozzarella recipe


1 large eggplant, cut into 1/2-inch slices


Salt


1/2 cup olive oil


3 tablespoons balsamic or red wine vinegar


2 cloves garlic, finely chopped


1 teaspoon dried oregano


Salt and freshly-ground pepper, to taste


6 ounces mozzarella cheese, thinly sliced





Sprinkle both sides of the eggplant slices lightly with salt and place between layers of paper towels. Let stand for 1 to 2 hours, rinse, and pat dry.





Combine the olive oil, vinegar, garlic, oregano, salt, and pepper. Place the eggplant slices on a grill over moderate heat and baste with the oil mixture. Turn and baste frequently until lightly browned, about 8 minutes.





Top each slice with a slice of cheese and grill an additional 2 minutes, until the cheese begins to melt.





Serves 4 to 6.

















Jazzy Mexican Eggplant recipe


2 large or 3 medium eggplants


2 tablespoons olive oil


1 teaspoon cumin seeds


1 teaspoon fennel seeds


1 pound fresh red tomatoes, pared and chopped


1-inch fresh ginger, grated


4 cloves garlic, crushed


1 teaspoon ground coriander


1 cup water


Salt and pepper


2 to 4 serrano or jalapeno peppers, thinly sliced





Wash eggplant, remove stalks and cut into bite-size pieces. Fry cubes in oil for approximately five minutes or until brown. Drain on paper towels.





Fry cumin and fennel seeds for about 2 minutes, stirring constantly, until they turn a shade darker. Mix in chopped tomatoes, grated ginger, crushed garlic, coriander and water. Simmer for about 20 minutes until the mixture becomes thick.





Return the fried eggplant cubes to the pan and heat through. Garnish with sprigs of fresh parsley.














Stuffed Eggplant recipe


Source: greatdayamerica.com





Eggplant Shells:


2 cups plain bread crumbs


2 tablespoons salt


2 tablespoons cracked pepper


2 or 3 eggplants sliced lengthwise into 12 (1/2-inch) thick slices


3 eggs, slightly beaten in flat dish large enough to dip eggplant


2 tablespoons olive oil


1 tablespoon minced fresh garlic





Stuffing:


1 pound fresh ricotta cheese


1/2 cup fresh basil, trimmed and chopped


1/4 cup parsley, trimmed and chopped


1/4 cup scallion, trimmed and chopped


1/2 cup grated Parmesan cheese





Sauce:


3 tablespoons olive oil


1 tablespoon minced garlic


1/2 cup minced onion


4 ounces tomato paste


1/4 cup chopped fresh basil


2 tablespoons minced fresh oregano or 2 teaspoon dried


2 cups coarsely chopped tomatoes, seeded


3/4 cup dry red wine


1/8 cup granulated sugar


1 cup shredded mozzarella





Mix together bread crumbs, salt and pepper. Dip each slice of eggplant into egg and then dredge in bread crumbs, salt and pepper. Dip each slice of eggplant into egg and then dredge in bread crumbs to coat. Set aside on wax paper.





Heat oil in large saute pan over medium-high heat and add garlic. Saute garlic until it begins to brown. Fry eggplant slices in batches until browned on both sides, very pliable and somewhat soft, about 6 minutes on each side. Remove to wax paper.





Combine all filling ingredients and beat with a fork for about 1 minute to fluff. Place a dollop of the filling on the bottom of each slice of eggplant and roll up each piece. Wooden wooden picks may be used to fasten, but with a little care and the aid of a flat spatula this can be avoided. Arrange rolls on baking dish.





Heat oil in saucepan over medium-high heat. Add garlic and onion and stir about 5 minutes or until onion is soft and starts to turn golden. Reduce heat to medium and stir in tomato paste, basil, oregano and tomato. Return heat to medium-high and slowly stir in wine. Reduce heat to medium when mixture begins to bubble and sprinkle sugar on top. Stir to mix and remove from heat.





Pour sauce over eggplant and top with shredded mozzarella cheese. Place in oven on highest setting until cheese bubbles and begins to brown, about 7 minutes.





Serve immediately.





Serves 6.

















Avanti Restaurant Eggplant Lasagna recipe


Source: Avanti Restaurant of Distinction, Phoenix and Scottsdale, Arizona





1 large eggplant


1/4 cup extra-virgin olive oil


8 ounces lasagna noodles, cooked


6 ounces grated Parmesan cheese (1 cup)


Salt and pepper, to taste





Prepare grill. Peel and slice eggplant lengthwise into long, thin strips. Brush each side with olive oil and season with salt and pepper to taste. Grill over hot coals, about 3 to 4 minutes on each side. Set aside.





Pesto:


1/2 cup extra-virgin olive oil


2 bunches fresh basil


3 cloves garlic


2 ounces pine nuts (about 1/2 cup)


2 ounces grated Parmesan cheese (6 tablespoons)


Salt and pepper, to taste





In the bowl of a food processor, combine olive oil, basil, garlic, pine nuts, Parmesan cheese and salt and pepper. Process for 1 minute or until finely chopped. Set aside.





Makes about 1/2 cup.





Tomato Sauce:


2 tablespoons extra-virgin olive oil


3 cloves garlic, chopped


1 large ripe tomatoes


Salt and pepper, to taste


Chopped fresh basil, to taste





In a medium saucepan, heat olive oil over medium heat. Saute the garlic for about 1 minute. Core the tomatoes and puree in a food processor. Add pureed tomatoes to the saucepan and cook over medium heat for 30 to 40 minutes. Add salt and pepper and fresh basil to taste.





To assemble the lasagna, preheat oven to 375 degrees F. Lightly grease a 13 x 9-inch pan.





Place 1 layer of lasagna noodles in the bottom of the prepared pan. Top with 1 layer of grilled eggplant. Spread a thin layer of tomato sauce over the eggplant slices, then top with a thin layer of pesto. Repeat this process 3 or 4 times or until no noodles or eggplant remain. Top with grated Parmesan and any remaining tomato sauce. Salt and pepper to taste. Cover tightly with parchment paper and aluminum foil. Bake for about 40 minutes.





Makes 4 large servings, but can easily serve 6 to 8.




















Cheese-Stuffed Eggplant (Jordan) recipe


2 (1 pound) eggplants


1 medium onion, chopped


2 cloves garlic, minced


1/4 cup olive oil


8 ounces mushrooms, thinly sliced


2 medium tomatoes, cut into wedges


1 cup salted peanuts


1 1/2 cups soft bread crumbs


2 tablespoons snipped parsley


1/2 teaspoon salt


1/2 teaspoon ground marjoram


1/2 teaspoon ground oregano


2/3 cup grated Parmesan cheese





Cut eggplants lengthwise into halves. Cut out and cube enough eggplant from shells to measure about 4 cups, leaving a 1/2-inch