Simple eggplant recipes?

anyone got any? looking for a 20 minute or less kind of thing.Simple eggplant recipes?
sliced, breaded, fried, awesomeSimple eggplant recipes?
This has been in my Italian family for over 120 years now. I pass it on to you now it has been a secret for many generations I stole it out of my great grandmothers recipe book.





EASY EGGPLANT





Eggplant, peeled and cut into 3/8 inch slices


Mayonnaise


Lemon pepper


Parmesan cheese





Coat each side of eggplant with mayonnaise and dust with lemon pepper and Parmesan cheese. Place on Teflon coated pan and bake at 450 degrees for 8 to 10 minutes. Serves 2 slices per person. Serve immediately. Easy.
Put the eggplant directly on flame and burn it till it becomes soft enough to be mashed. If it is a 6 inches rounded eggplant it will take around 10 minutes, keep changing it's sides on the flame.


After you are done. Cool the egplant in some iced water.Take it out of water, and put it over an abosorbant sheet, remove the burnt skin(only the blackened thin layer, avoid peeling off the inner soft skin attached to the blackened burnt skin).Take some boilt/baked some potatoes chop them into thin slices. Chop green chillies, 4-5 garlic cloves and some tomatoes.


Mash the egplant,chopped garlic and tomatoes with your hands, add green chillies,salt , black pepper, mix mustard oil and/or mustard sauce and some thousand island salad dressing. Mix well, pour it over the thinly chopped potatoes arranged in a serving dish. .
Tex-Mex Eggplant Melts








4 slices from one large eggplants (1/2-inch)


2 tablespoons olive oil


1/2 teaspoon chili powder


4 slices red onions


4 tomatoes, slices


1 avocado, peeled and cut into 8 slices


4 slices monterey jack pepper cheese


sour cream (to garnish)


cilantro (to garnish)


Directions


1 Brush both sides of each eggplant slice with the olive oil.


2 Place on a baking sheet.


3 Sprinkle the top side of each slice with chili powder.


4 Bake at 350 degrees about 30 minutes, or until tender.


5 Remove the baking sheet from the oven; top each eggplant slice with onion, tomato, avocado and cheese. Broil 1-2 minutes or till the cheese melts and is bubbly.


6 Garnish each serving with a dollop of sour cream and a little cilantro. Enjoy!
cut the egg plant into rounds, add your favorite cheese on top with a little catsup, bake in oven for about 20 min. m'm'm good.
OK - Here are some of my favorites:





Baked Eggplant with Cashews





2 Large Eggplants, sliced


Salt, to taste


1 cup Dry Whole-Wheat Bread Crumbs


1/2 teaspoon Brown Sugar


1 Onion, finely chopped


1 Roma (Plum) Tomato, seeded and chopped


1 Celery stalk, diced


1/2 cup Red Bell Pepper, finely chopped


5 Pimento-Stuffed Green Olives, sliced


2 tablespoons Extra Virgin Olive Oil


1/2 teaspoon Dried Oregano


1/2 teaspoon Powdered Saffron


1/2 cup Soy Milk


1/2 cup Heavy Cream


1/2 cup Cashews





Preheat oven to 375 F. Grease a medium size casserole dish.





Arrange 陆 the slices of eggplant on the bottom of the casserole dish. Season eggplant with salt. Add breadcrumbs and brown sugar to medium mixing bowl. Stir to combine. Sprinkle 录 of brown sugar over layer of eggplant slices. In large bowl, combine 陆 cup breadcrumb mixture, onion, tomato, celery, red bell pepper, olives, and olive oil.





Season mixture with dried oregano and saffron. Spoon mixture over layer of eggplant. Top with remaining eggplant slices.





Top with remaining breadcrumb mixture.





Add soy milk, heavy cream and cashews to blender. Blend until smooth. Pour milk mixture over eggplant. Bake 30 minutes until crisp and golden brown.





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Creole Eggplant Souffl茅





1 large eggplant


2 tablespoons butter


2 tablespoons flour


1 cup milk


1/2 cup mild cheddar or Velveeta, grated


1 tablespoon ketchup


1 teaspoon onion, grated


2 eggs, separated


salt and pepper, to taste





Preheat oven to 350掳F. Peel eggplant. Chop into 1-2 inch pieces and boil in 2 cups water with 1/2 teaspoon salt until eggplant is tender. Drain and mash. Set aside.





Rinse out saucepan and add 1 cup milk; whisk in flour and heat milk to a simmer but do not boil. Be careful not to allow bottom of pan to scorch. Add butter. When mixture has thickened (about 15 minutes) whisk in the mashed eggplant and grated cheese. Add ketchup, grated onion, egg yolks, salt and pepper.





Note: To save time, a hand blender or food processor can be used to blend ingredients up to this point.





Beat egg whites until stiff but not dry. Fold gently into eggplant mixture.





Pour into a souffl茅 dish which has been lined on the sides with waxed paper to extend 2-3 inches above top edges (to allow souffl茅 to rise above the sides of dish).





Bake for 30-40 minutes at 350掳F or until a knife inserted in center comes out clean.





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Mexican Eggplant


Yields: 4 Servings





1 pound eggplant


1/2 cup boiling water


1 onion, chopped


1/2 teaspoon salt


2 cups fresh tomatoes, chopped


1/2 cup onion, finely chopped


2 cloves fresh garlic, minced


1/3 cup green chilies, diced


1/2 teaspoon fresh basil, minced


2 eggs, beaten


1 cup Monterey Jack cheese, grated





Peel and cut the eggplant into 1 inch cubes. Boil eggplant in salted water for 10 minutes. Drain. Combine remaining ingredients, except for the cheese.





Spray or brush a 1 1/2 quart casserole (which has a cover) with oil. Cover and bake at 375F for 30 minutes. Remove cover and reduce heat to 350F.





Sprinkle top evenly with grated cheese and continue to bake until cheese melts and becomes bubbly.





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Spicy Grilled Eggplant and Pasta


Serves 4





Eggplant slices are seasoned with lemon juice and olive oil, sprinkled with oregano and pepper, and grilled along with onion and Roma tomatoes. They're cut up and tossed with cooked penne pasta, parmesan and basil.





1 large eggplant


1/4 cup olive oil


1 lemon


1 teaspoon dried oregano


1/2 to 1 teaspoon ground red pepper (or to taste)


Salt and pepper, to taste


1 medium onion, peeled and halved


6 Roma tomatoes, halved


1 tablespoon olive oil


Salt and pepper to taste


1/2 pound Penne Pasta


1/4 cup Parmesan cheese


6-8 fresh basil leaves





Slice eggplant into 1/4- to 1/2-inch thick rounds. Drizzle olive oil and squeeze lemon juice over eggplant; let sit several minutes until absorbed.





Sprinkle oregano, red pepper, salt and pepper over slices. Lightly brush tomatoes and onion with olive oil. Grill over medium-high heat until slightly charred (8-10 minutes, turning once).





While eggplant, onion and tomatoes are cooking, cook pasta in salted water until just done, but still a bit firm. Slice eggplant and onion into bite-sized pieces. Remove peel from tomatoes, if desired, and crush slightly. Toss pasta with tomatoes.





Add eggplant and onion; toss and sprinkle with Parmesan cheese and roughly torn basil leaves.
You can go to %26lt;-http://www.chinese-healthy-recipes.com


That site lists almost all Recipes.


Not only the recipe you are looking for but also other popular recipes.
http://ezinearticles.com/?Spaghetti-With鈥?/a>


http://allrecipes.com/Recipe/Eggplant-Cr鈥?/a>


http://allrecipes.com/Recipe/Quick-Eggpl鈥?/a>


http://allrecipes.com/Recipe/Stuffed-Gui鈥?/a>


This one wasn't within your timeframe but it looked too good to pass up. http://www.eddiesofrolandpark.com/wypr/0鈥?/a>


http://www.cdkitchen.com/recipes/recs/49鈥?/a>


http://www.cdkitchen.com/recipes/recs/53鈥?/a>





You can browse around these sites for different recipes. Allrecipes.com has a good variety. Sorry if some of these sound like repeats. Wanted to give you the sites.
okay just clean and slice and marinade in a salad dressing IE kraft robusto Italian and cook on the grill till it firms up just from a floppy