Recipes with eggplant???

i was wondering if anyone knows any good recipes to use with eggplant? I make this really good dish with it but i always have so much left over (I only cook for 2 people). i hate throwing it away i just don't know how else to use it. Any ideas????Recipes with eggplant???
Here are a few that are good!! Enjoy!








Eggplant Rollatini





INGREDIENTS


1 eggplant, peeled and cut lengthwise into 1/4 inch slices


1 egg, beaten


1 cup Italian seasoned bread crumbs


2 tablespoons olive oil


1 cup ricotta cheese


10 slices prosciutto


1 (14 ounce) jar spaghetti sauce


2 cups shredded mozzarella cheese


1 (8 ounce) package angel hair pasta











DIRECTIONS


Dip the eggplant slices in egg, then coat with bread crumbs. Heat the olive oil in a large skillet over medium-high heat. Fry the eggplant on each side until golden brown. Remove to a paper towel lined plate to drain.


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


Spread a thin layer of ricotta cheese onto each slice of eggplant. Place a slice of prosciutto onto each one. Roll up tightly, and place seam side down in a 9x13 inch baking dish. Pour spaghetti sauce over the rolls, and top with shredded mozzarella cheese.


Bake for 15 minutes in the preheated oven, until the cheese is melted and lightly browned.


While the eggplant rolls are baking, bring a large pot of lightly salted water to a boil. Add the angel hair pasta, and cook for 2 to 3 minutes, until tender. Drain. Serve eggplant rolls and sauce over pasta.














Eggplant Delight





3 tablespoons vegetable oil


1 medium eggplant, sliced into 1/2 inch rounds


1 medium onion, sliced into rings


1/2 cup shredded Cheddar cheese


salt and pepper to taste











DIRECTIONS


Heat oil in a large skillet over medium-high heat. Add onion, and saute until browned. Remove the onion to a bowl, and place eggplant slices in the hot skillet. Fry on both sides until browned and tender. Season with salt and pepper. When the eggplant is tender, top slices with onion, and then cover with cheese. Allow cheese to melt for a few minutes before placing on plates and serving.














Eggplant Parmigiana Caponata





INGREDIENTS


1 cup olive oil, divided


1 eggplant, sliced into 1/2 inch rounds


2 red bell peppers, chopped


8 slices mozzarella cheese


1 small onion, chopped


2 cloves garlic, minced


1 (16 ounce) can stewed tomatoes, with juice


1 tablespoon chopped fresh basil


1 tablespoon chopped fresh oregano


1/4 cup balsamic vinegar


1/4 cup red wine vinegar


1/2 cup brown sugar


8 tablespoons tomato paste


8 anchovy fillets, chopped


3 tablespoons capers, chopped


1 teaspoon salt


1 teaspoon ground black pepper


1 cup grated Parmesan cheese











DIRECTIONS


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


Heat 1/2 cup olive oil in a large heavy skillet. Saute eggplant until each piece becomes saturated with oil. Use eggplant to line the bottom of a 3 quart casserole dish. Saute the red peppers until tender, and layer over eggplant in casserole dish. Top with mozzarella.


Heat remaining olive oil, and cook onions and garlic until lightly browned and caramelized. Stir in stewed tomatoes, basil, and oregano and simmer 5 minutes. Add balsamic vinegar, red wine vinegar, brown sugar, and tomato paste. Simmer for 10 minutes. Add anchovy filets and capers. Season with salt and pepper. Pour over the mozzarella cheese in the casserole dish. Sprinkle Parmesan cheese on top of sauce.


Bake in preheated oven for 20 to 25 minutes, or until cheese is melted.











Grilled Eggplant and Feta Farfalle





INGREDIENTS


1 eggplant, cut into 3/4 inch slices


3 tablespoons olive oil, divided


1 (16 ounce) package farfalle pasta


1 red bell pepper, chopped


2 carrots, peeled and diced


2 onions, chopped


6 cloves garlic, chopped


1 (14.5 ounce) can diced tomatoes, undrained


3/4 teaspoon dried oregano


1/4 teaspoon dried basil


1 teaspoon dried marjoram


1/8 teaspoon dried mint


1 pinch dried dill weed


1/2 teaspoon celery salt


1/8 teaspoon crushed red pepper flakes


1 pinch ground cinnamon


salt and pepper to taste


1/4 cup grated Parmesan cheese


8 ounces feta cheese, crumbled











DIRECTIONS


Preheat an outdoor grill for medium high heat, and lightly oil grate. Rub eggplant with olive oil, and sprinkle with salt and pepper. Grill until each side has golden brown grill marks and is fragrant. Let cool, then cut into cubes. Set aside.


Preheat oven to 325 degrees F (165 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.


Heat 1 tablespoon olive oil in a large pot over medium heat. Saute bell pepper, carrot, onion, and garlic until the onions are translucent. Stir in eggplant, and saute until it is tender. Add the diced tomatoes. Season with oregano, basil, marjoram, mint, dill, celery salt, crushed red pepper, cinnamon, salt and black pepper. Mix in Parmesan cheese. In a large bowl, combine pasta with vegetable mixture. Spoon into a 9x13 inch baking dish. Sprinkle top with feta cheese.


Cover, and bake in preheated oven for 15 minutes. Remove cover and continue baking for 10 minutes.











Ricotta Eggplant Rolls





INGREDIENTS


1/2 cup vegetable oil, divided


4 cloves garlic, minced


1 (28 ounce) can crushed tomatoes in puree


1 (10 ounce) can tomato sauce


2 tablespoons Italian seasoning


1 teaspoon salt


1 teaspoon white sugar


1/2 teaspoon ground black pepper





2 cups plain dried bread crumbs


1 cup all-purpose flour


2 eggs


1/4 cup heavy cream


2 large eggplants, peeled and sliced lengthwise into 1/4 inch slices


1 (15 ounce) container ricotta cheese


2 cups shredded mozzarella cheese


1/2 cup grated Parmesan cheese


3/4 cup chopped fresh parsley


fresh parsley, for garnish (optional)











DIRECTIONS


Heat 1 tablespoon of the olive oil in a large saucepan over medium heat. Add garlic, and cook until fragrant and lightly browned. Pour in the crushed tomatoes and tomato sauce. Season with Italian seasoning, salt, sugar, and pepper. Simmer covered over medium-low heat for 30 minutes, stirring occasionally. Remove from heat and set aside.


Preheat the oven to 400 degrees F (200 degrees C). In a large shallow dish, stir together the bread crumbs and flour. In a separate dish, whisk together the eggs and cream with a fork.


Heat the remaining olive oil in a large skillet over medium-high heat. Dip each eggplant slice into the egg mixture, then coat with breadcrumbs. Fry each slice until golden brown in the hot oil, turning once. Drain on paper towels.


Spread a thin layer of the marinara sauce in the bottom of a 9x13 inch baking dish. In a large bowl, stir together the ricotta cheese, mozzarella cheese, Parmesan cheese and parsley. Spread 2 to 3 tablespoons of the cheese mixture onto one side of each slice of eggplant. Roll up, and place in the baking dish seam side down. Spoon the remaining tomato sauce over the rolls. Cover the baking dish with a lid or aluminum foil.


Bake for 30 minutes in the preheated oven. Garnish with additional chopped parsley before serving if desired.











Eggplant Casserole





INGREDIENTS


1 large eggplant, peeled, cubed and boiled until soft


1/2 cup butter


2 eggs, beaten


1 1/2 cups shredded reduced-fat Cheddar cheese


1 (10.75 ounce) can condensed cream of mushroom soup


1/4 teaspoon dried sage


1/4 teaspoon dried thyme


1/4 teaspoon dried oregano


salt and pepper to taste


2 cups crumbled cornbread











DIRECTIONS


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


Mash the eggplant in water; drain off excess water.


Thoroughly mix eggplant, butter, eggs, cheese and soup. Season with sage, thyme, oregano, salt and pepper.


Pour mixture into a medium casserole dish, crumble cornbread onto the top of the casserole, and bake 45 minutes in the preheated oven.Recipes with eggplant???
Italian Eggplant Parmesan Recipe





Ingredients








1 medium eggplant sliced


1 egg


2 Tbs milk


Italian bread crumbs


1/4 cup olive oil


1/2 cup Chianti


6 ounces tomato paste


1/4 tsp oregano


1 garlic clove, crushed


1/8 tsp salt


1/8 tsp black pepper, freshly ground


1/2 pound mozzarella, sliced


1 cup Parmesan cheese, freshly grated


Directions








Wash the eggplant and slice it into rings around 1/2'; thick.


Mix together egg and milk, and dip slices of eggplant into this.


Roll the eggplant in bread crumbs until well coated.


Grease a cookie sheet with the oil, and layer the eggplant slices on the sheet.


Brush or spray more oil on top.


Bake for 15 minutes at 400F, flip then bake on the other side for another 15 minutes.


In a small sauce pot mix together Chianti and tomato paste.


Add the oregano, garlic, salt and pepper.


Simmer for 10 minutes.


Place the slices of eggplant into a baking dish, in an layer.


Pour a Tbs of sauce onto each slice of eggplant.


Layer mozarella on top of each slice.


Sprinkle Parmesan cheese over the top of the mozzerella.


Cook for 20 minutes at 400F.


Let stand for 5-10 minutes before serving.


Serve with the remaining sauce.
This recipe is awesome. My suggestion is to bake half the night you want it, and cover and freeze the other half for a quick meal without all the work:





***Eggplant Rollatini***





Nonstick olive oil spray


All purpose flour


4 large eggs, beaten to blend


3 1/2 cups fresh breadcrumbs made from crustless French bread


2 2/3 cups grated Parmesan cheese


(about 8 ounces)


18 1/4- to 1/3-inch-thick lengthwise eggplant slices (from 2 medium)


3 cups (packed) coarsely grated whole-milk mozzarella cheese (about 12 ounces)


1 1/4 cups ricotta cheese (preferably whole-milk)


3/4 cup chopped fresh basil leaves





3 cups purchased marinara sauce





PreparationPreheat oven to 350掳F. Spray 3 baking sheets and one 13x9x2-inch glass baking dish with nonstick spray. Place flour in 1 wide shallow bowl, eggs in second bowl, and breadcrumbs mixed with 1 cup Parmesan cheese in another. Sprinkle each eggplant slice with salt and pepper. Coat each slice with flour, then beaten egg, and finally breadcrumb mixture. Arrange eggplant slices in single layer on prepared sheets. Bake eggplant in batches until coating is golden, turning after 15 minutes, about 30 minutes total. Cool on sheets.


Mix mozzarella cheese, ricotta cheese, basil, and 1 cup Parmesan cheese in medium bowl. Season filling with salt and pepper. Divide filling among eggplant slices (about 3 tablespoons per slice); spread evenly. Starting at 1 short end, roll up eggplant slices, enclosing filling. Arrange rolls, seam side down, in prepared baking dish. (Can be made 1 day ahead. Cover and chill.)





Preheat oven to 350掳F. Spoon marinara sauce over rolls; sprinkle with remaining 2/3 cup Parmesan cheese. Bake uncovered until rollatini are heated through and mozzarella cheese melts, about 30 minutes.





OR


***Cindy's Ritzy Eggplant***





1 (8 ounce) package buttery round crackers (Ritz)


1 teaspoon onion powder


1 teaspoon black pepper


1 teaspoon garlic powder


1 teaspoon salt


2 eggs, beaten


1/2 lime, juiced


1 eggplant, peeled and sliced into 1/2 inch rounds


3/4 cup freshly grated Parmesan cheese





DIRECTIONS


Preheat oven to 375 degrees F (190 degrees C). Spray baking sheet with cooking spray or lightly grease with olive oil.


Crumble crackers into a large bowl. Stir in onion powder, black pepper, garlic powder, and salt.


In a separate bowl, stir together eggs and lime juice.


Dip eggplant slices into egg mixture, then dredge in cracker mix, and place on baking sheet.


Bake in preheated oven for 15 minutes. Turn eggplant pieces, top with grated cheese, and cook an additional 15 minutes.
Eggplant Au Gratin


SERVINGS - 2





# 1 small eggplant (about 1/2 pound) , peeled and cut into 1/4-inch slices


# 1 tablespoon olive oil


# 3/4 cup spaghetti sauce


# 3/4 cup shredded part-skim mozzarella cheese


# 2 tablespoons shredded Parmesan cheese


Brush both sides of eggplant slices with oil. Place on an ungreased baking sheet. Bake at 400掳 for 8 minutes. Turn and bake 7-8 minutes longer or until lightly browned and tender. Cool on a wire rack.


Place one eggplant slice in each of two 10-oz. ramekins coated with cooking spray. Top each with 2 tablespoons spaghetti sauce and 2 tablespoons mozzarella cheese. Repeat layers twice. Sprinkle with Parmesan cheese. Bake, uncovered, at 350掳 for 20-25 minutes or until bubbly and cheese is melted. Yield: 2 servings.
Any dish you make you can freeze, for the most part...





I cook for myself and my husband too...so when I make eggplant parmasian, I fry up the individual eggplant slices and freeze them in a tupperware container for another meal. Or if I make it lasagna style, I buy those cheap tins and make two smaller ones.





Baba Ganoush is one that is good, but I've never made it..only eaten it.





http://www.aubergines.org/recipes.php


Here are a couple listed...they all look good! I might try them myself!
egg plant parmigiana