Wanting good eggplant recipes. Know of any?

I was wanting to make something with eggplant, but not sure what. Any good recipes that you know of?Wanting good eggplant recipes. Know of any?
Teriyaki Eggplant


Serves 6





6 medium Chinese eggplants (about 1-1/2 pounds)


12 scallions, trimmed and cut into 1-1/2-inch lengths


2 tablespoons sesame oil


About 16 to 20 ten-inch bamboo skewers, soaked in water for 1 hour





Teriyaki Sauce:


6 tablespoons soy sauce


1/4 cup rice wine or sake


2 tablespoons sugar


1-1/2 tablespoons minced fresh ginger





* Trim the stem ends off the eggplants, halve or quarter lengthwise, depending on thickness, and slice into 2-inch chunks. Thread 2 eggplant pieces and 3 scallion pieces alternately onto each skewer, starting and ending with scallions. Arrange the skewered vegetables on a cookie sheet and brush with the sesame oil.


* Prepare a medium-low fire for grilling, and place the grill 3 to 4 inches from the heat. Arrange the skewered eggplants and scallions on the grill and cook, turning frequently, until well browned. Arrange on a serving platter.


* Meanwhile, combine the Teriyaki Sauce ingredients in a saucepan and heat until boiling. Stir to dissolve the sugar and transfer to a serving bowl.


* Drizzle a little sauce over the skewers, and serve the rest on the side for dipping.





Saucy Chinese Eggplant


Serves 6





2 pounds eggplant, rinsed, trimmed, and cut lengthwise into 陆-inch-thick slices


1 teaspoon salt


1-1/2 tablespoons plus 1 teaspoon sesame oil





Sauce:


1-1/2 cups Chinese Chicken Broth (broth flavored with ginger, scallions and rice wine)


3 tablespoons soy sauce


1-1/2 tablespoons rice wine or sake


1 tablespoon sugar


1 tablespoon Chinese black vinegar or Worcestershire sauce


1 teaspoon sesame oil


1 teaspoon cornstarch





Minced Seasonings:


2 tablespoons minced scallions


1-1/2 tablespoons minced fresh ginger


1-1/2 tablespoons minced garlic


1-1/2 teaspoons hot chili paste


2 tablespoons minced scallion greens





* Arrange the eggplant slices on a cookie sheet lined with paper towels and sprinkle on both sides with the salt. Let sit for 1 hour.


* Preheat the broiler. Brush off the salt from the eggplant, and brush lightly with 1-1/2 tablespoons of the sesame oil on both sides. Place the eggplant about 3 inches from the heat source and broil for about 8 to 10 minutes, or until golden. Turn over and broil for 8 to 10 minutes longer, or until golden on both sides. Let cool slightly, then cut into finger-size pieces about 3 inches long and 1 inch wide.


* Combine the Sauce ingredients and blend well.


* Heat a large flameproof casserole, add the remaining 1 teaspoon oil, and heat until hot. Add the Minced Seasonings and stir-fry for about 15 seconds, until fragrant.


* Add the sauce mixture and heat until boiling. Add the eggplant fingers, cover, and cook over medium heat for about 10 minutes, or until tender.


* Uncover, increase the heat to high, and cook until the sauce is reduced to a glaze. Transfer to a serving platter and sprinkle with the minced scallions.Wanting good eggplant recipes. Know of any?
Eggplant Casserole





INGREDIENTS:


1 medium eggplant


salt


1 tablespoon grated onions


1/2 cup grated sharp Cheddar cheese


1/8 teaspoon black pepper


2 eggs, beaten


cracker crumbs, for topping


PREPARATION:


Peel eggplant and cut in chunks. Soak in salted water 15 minutes. Rinse in cold water. Cook eggplant cubes in a very small amount of water about 3-5 minutes or until tender. Add 1 teaspoon salt, onion, pepper and cheese.


Pour beaten eggs over all and top with cracker crumbs. Bake 30-40 minutes at 350掳.
Go to recipes.com list eggplant click on search.All the recipes with eggplant will be listed.Take your time and lokk at all of them and decide which one sounds good to you.My mom makes eggplant parmesan, and batteres eggplant fried in olive oil.Those are the 2 main ones she makes.I wish you


luck searching for your eggplant recipe. That website is awesome.i use it all the time!
use your lasagna recipe and use peeled and sliced eggplant (1/2 inch) instead of noodles...the reason i say use your recipe is that you can say its your recipe not someones elses..
Eggplant con Queso








INGREDIENTS:


1 eggplant, peeled and diced


1 cup shredded Cheddar cheese


1 cup diced toasted bread


1/2 cup heavy cream


1 tablespoon all-purpose flour


1 teaspoon poultry seasoning





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DIRECTIONS:


Preheat oven to 300 degrees F (150 degrees C).


Boil and drain eggplant. Mix in 1/2 cup of cheese and bread. Spoon into small casserole dish.


In a small bowl combine cream, flour and poultry seasoning. Pour over eggplant mixture and sprinkle the top with the remaining 1/2 cup cheese.


Bake in preheated oven for 30 minutes.











Ratatouille





INGREDIENTS:


2 tablespoons olive oil


3 cloves garlic, minced


2 teaspoons dried parsley


1 eggplant, cut into 1/2 inch cubes


salt to taste


1 cup grated Parmesan cheese


2 zucchini, sliced


1 large onion, sliced into rings


2 cups sliced fresh mushrooms


1 green bell pepper, sliced


2 large tomatoes, chopped





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DIRECTIONS:


Preheat oven to 350 degrees F (175 degrees C). Coat bottom and sides of a 1 1/2 quart casserole dish with 1 tablespoon olive oil.


Heat remaining 1 tablespoon olive oil in a medium skillet over medium heat. Saute garlic until lightly browned. Mix in parsley and eggplant. Saute until eggplant is soft, about 10 minutes. Season with salt to taste.


Spread eggplant mixture evenly across bottom of prepared casserole dish. Sprinkle with a few tablespoons of Parmesan cheese. Spread zucchini in an even layer over top. Lightly salt and sprinkle with a little more cheese. Continue layering in this fashion, with onion, mushrooms, bell pepper, and tomatoes, covering each layer with a sprinkling of salt and cheese.


Bake in preheated oven for 45 minutes.








Tater-Dipped Eggplant





INGREDIENTS:


1/4 cup butter


1 medium eggplant, peeled and cut into 3/4 inch slices


1 egg


1 teaspoon salt


1/8 teaspoon pepper


1 cup instant mashed potato flakes





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DIRECTIONS:


Preheat the oven to 450 degrees F (220 degrees C). Melt butter in a shallow baking dish in the oven while it is preheating.


In a small bowl, mix together the egg, salt and pepper. Dip slices of eggplant into the egg mixture, then dip into the potato flakes to coat. Place the coated slices of eggplant into the hot buttered dish.


Bake for about 20 minutes, or until tender, turning once after 10 minutes
BAKED STUFFED EGGPLANT:


2 large eggplants


16 oz. mushrooms, sliced


1 Tablespoon oil


1 1/2 lbs. lean ground beef


1 large onion, chopped


2 (8 oz.) cans tomato sauce


1/2 teaspoon garlic powder


1/4 teaspoon pepper


1/4 teaspoon oregano


12 oz. mozzarella cheese, shredded


Wash and cut off stem of eggplants; cut in half lengthwise. Scoop out leaving 1/2-inch shells; cube centers. Arrange eggplant shells in baking dish. In large skillet, saute eggplant cubes and mushrooms in oil for 6-8 minutes or until tender; and set aside. In same skillet, brown ground beef and onion; drain off excess fat. Add eggplant mixture, tomato sauce, garlic powder, salt, pepper and oregano. Simmer for 5 minutes, stirring occasionally. Spread eggplant-meat mixture into the eggplant shells and top with mozzarella cheese. Bake at 350 degrees for 30 minutes, or until heated thoroughly. Let stand 5 minutes before serving.
EGGPLANT PARMESAN W/ TOMATO SAUCE





2 pounds (about 2 medium-sized) eggplant


Salt


4 tablespoons extra-virgin olive oil


1 cup fresh bread crumbs, seasoned with 1/4 chopped fresh basil leaves and 1/4 cup pecorino


2 cups Basic Tomato Sauce, recipe follows


1 pound ball fresh mozzarella, thinly sliced


1/2 cup freshly grated Parmigiano-Reggiano





Preheat the oven to 350潞 F. Wash and towel dry the eggplant. Slice the eggplant horizontally about 1/4-inch thick. Place the slices in a large colander, sprinkle with salt and set aside to rest about 30 minutes. Drain and rinse the eggplant and dry on towels.





In a saute pan, heat the extra-virgin olive oil until just smoking. Press the drained eggplant pieces into the seasoned bread crumb mixture and saute until light golden brown on both sides. Repeat with all of the pieces. On a cookie sheet lay out the 4 largest pieces of eggplant. Place 2 tablespoons of tomato sauce over each piece and place a thin slice of mozzarella on top of each. Sprinkle with Parmigiano and top each with the next smallest piece of eggplant, then sauce then mozzarella. Repeat the layering process until all the ingredients have been used, finishing again with the Parmigiano. Place the pan in the oven and bake until the top of each little stack is golden brown and bubbly, about 15 minutes.





Basic Tomato Sauce:


1/4 cup extra-virgin olive oil


1 Spanish onion, chopped into 1/4-inch dice


4 cloves garlic, peeled and thinly sliced


3 tablespoons fresh thyme leaves, chopped


1/2 medium carrot, finely shredded


2 (28-ounce) cans peeled whole tomatoes


Salt





In a 3-quart saucepan, heat the olive oil over medium heat. Add the onion and garlic and cook until soft and light golden brown, about 8 to 10 minutes. Add the thyme and carrot and cook 5 minutes more, until the carrot is quite soft. Add the tomatoes and juice and bring to a boil, stirring often. Lower the heat and simmer for 30 minutes until as thick as hot cereal. Season with salt and serve.





This sauce holds 1 week in the refrigerator or up to 6 months in the freezer.





--Mario Batali, FoodTV
Not necessary to remove skin, cut into 1/8 to 1/4 inch slices, dip in egg batter then dip in flavored bread crumbs spread in oiled baking pan, top each slice with sliced mozzarella cheese, spoon tomato sauce on top. Repeat layers ending with grated cheese. Bake at 350 until cheeses have melted and eggplant is soft when touch with a fork.
Eggplant Bake





1 tablespoon olive oil


2 eggs, lightly beaten


1 cup Italian seasoned dry bread crumbs


1 eggplant, sliced into 1/2 inch rounds


salt to taste


1 medium onion, sliced


2 tomatoes, sliced


1 cup grated Parmesan cheese


1 cup crumbled feta cheese


4 slices Muenster cheese, torn into strips








Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13 inch baking dish with cooking spray.


Heat the oil in a skillet over medium heat. Place eggs and bread crumbs in 2 separate bowls. Dip eggplant slices in eggs, then in bread crumbs to coat. Fry coated eggplant slices in the skillet until golden brown. Season with salt, and drain on paper towels.


In the prepared baking dish, layer eggplant, onion, tomatoes, Parmesan cheese, and feta cheese. Top with strips of Muenster.


Bake 30 minutes in the preheated oven, until cheese is melted and bubbly
Eggplant Supper Soup





INGREDIENTS:





* 1 tablespoon vegetable oil


* 1 medium onion, chopped


* 1 pound ground beef


* 1 clove garlic, crushed


* 1 pound eggplant, diced


* 3/4 cup sliced carrots


* 3/4 cup sliced celery


* 2 (14.5 ounce) cans Italian diced tomatoes, drained


* 2 (14 ounce) cans beef broth


* 1 teaspoon sugar


* 1/2 teaspoon ground nutmeg


* 1 teaspoon salt


* 1/2 teaspoon ground black pepper


* 1/2 cup dry macaroni


* 2 teaspoons chopped fresh parsley


* 1/2 cup grated Parmesan cheese





DIRECTIONS:





1. Heat the oil in a skillet over medium heat, and cook the onion, beef, and garlic until beef is evenly brown. Drain grease, and mix in eggplant, carrots, celery, and tomatoes. Pour in beef broth. Mix in sugar, and season with nutmeg, salt, and pepper. Cook and stir until heated through.


2. Mix macaroni into the soup, and continue cooking 12 minutes, or until macaroni is al dente. Mix in parsley. Top with Parmesan chreese to serve.





Grilled Eggplant With Sesame Marinade





';To toast sesame seeds, spread them in a shallow pan, and bake at 350 degrees for 5 minutes. Stir at least once so they'll toast evenly.';





easy, simple and yummy!!!! =)
I have two good ones .





Fried eggplant sandwiches (mmmm.) Slice it, dip in egg and flour, fry it until crispy in a little oil. Put in on a roll with some mayo, lettuce and tomato.


-OR-


Eggplant parmesean- its really good


Slice and fry like for sandwiches. Put in a baking dish, pour some spagheti sauce on top. Sprinkle with parmesean and mozzarella. Bake about 20min, eat it with some rice or pasta.


Tasty tasty!
Cheesy Baked Eggplant





INGREDIENTS:





* 1 eggplant, sliced into 1/2 inch rounds


* 2 tablespoons olive oil, or as needed


* 1 tablespoon garlic powder, or to taste


* 2 tablespoons olive oil


* 1 small onion, chopped


* 3 cloves garlic, chopped


* 2 small tomatoes, chopped


* 1 (10 ounce) package fresh spinach leaves


* 1/2 cup ricotta cheese


* 3/4 cup shredded mozzarella cheese, divided


* 3/4 cup grated Parmesan cheese, divided


* 3/4 cup tomato pasta sauce


* 2 teaspoons Italian seasoning





DIRECTIONS:





1. Preheat the oven to 350 degrees F (175 degrees C). Brush eggplant slices with olive oil on both sides, and place them on a baking sheet. Sprinkle garlic powder over the top. Bake for 10 minutes.


2. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the onion, garlic, tomatoes and spinach. Cook and stir for a few minutes until fragrant, and the tomatoes have released their juices. In a medium bowl, mix together 1/2 cup of ricotta cheese, 1/2 cup of mozzarella cheese, and 1/2 cup of Parmesan cheese. Set aside.


3. Place the eggplant slices in a greased 9x13 inch baking dish. Top with the spinach mixture. Spoon the cheese mixture over the spinach, and spread into a thin layer. Pour the spaghetti sauce over the cheese layer. Sprinkle the remaining mozzarella and Parmesan cheese over the top. Sprinkle with Italian seasoning.


4. Bake for 30 minutes in the preheated oven, or until heated through and the eggplant is easily pierced with a fork.