What are some good eggplant recipes?

I was given 1 eggplant and I want to make something out of it before it goes bad. Any recipe ideas?What are some good eggplant recipes?
Here ya go, this is really easy and SO good!!





BROILED RED PEPPER AND EGGPLANT


ANTIPASTA





1 round sm. firm purple eggplant or 4 to 5 Japanese eggplants


1 lg. red bell pepper (in season mid-spring to late fall)


1/2 tsp. granulated garlic


2 tbsp. minced sweet basil





With sharp knife, cut eggplant into very thin sheets. Cut into 2 inch strips lengthwise, if using round eggplant. Seed and cut red pepper into quarters. Prepare baking sheet by lightly spraying with Pam (or use non-stick cookware). Place eggplant and peppers close together on baking sheet and sprinkle with spices. Place in broiler fairly close to flame. Broil until browned and tender. Eggplant will become moist as broiled. This also is good cooked on a barbecue grill. Serves 4 to 5 as side dish or appetizer.What are some good eggplant recipes?
Eggplant Tomato Salad





* 1 green bell pepper


* 1 large red bell pepper


* 7 tomatoes


* 1 eggplant


* 4 cloves crushed garlic


* 1/4 cup extra virgin olive oil


* 2 tablespoons tomato paste


* 1/2 teaspoon salt


* 1/2 teaspoon ground black pepper


* 1/2 teaspoon cayenne pepper





1. Roast peppers on stove burners, or under oven broiler until skin turns evenly black. Immediately place in a plastic bag and let cool.


2. Prepare the tomatoes by cutting an X on the bottom of each and boil in water for 1 minute, plunge into a cold water bath and let cool.


3. Cut the eggplant into small strips and saute in oil until eggplant begins to brown. About 6 to 8 minutes. Once the eggplant is soft, add garlic.


4. Rinse the peppers under cold water and remove the burnt skin (just the ash). Open the peppers and remove seeds. Cut into small strips and add to eggplant. Peel cooled tomatoes, chop and add to eggplant mixture. Add tomato paste, salt, pepper and cayenne. Bring to boil, reduce heat and simmer for 30 minutes.
This was given to me by a close friend:





EGGPLANT MOUSSAKA





Eggplant:





2 eggplants (1 1/2 pounds each)


1 1/2 pounds ground round beef


1 medium onion, chopped


1/4 cup fresh Italian parsley, chopped


1 can (8 ounces) tomato sauce


4 ounces (1/2 can) water


garlic powder


salt and pepper to taste


olive or vegetable oil





Slice eggplants into rounds half an inch thick and sprinkle with salt.


In a skillet, brown eggplants in olive or vegetable oil. Drain and blot on paper towels.





Brown meat over high heat (about 10 minutes), then add onions and garlic. Continue to cook an additional five minutes.





And tomato sauce, half can water (or 1/2 c.), salt and pepper to taste. Cook uncovered, checking occasionally, until dry and no water remains. This should take about two hours.








Cream Sauce:





6 tablespoons flour


1 quart milk


1 teaspoon salt


1/8 pound butter


1/4 cup grated Romano and Parmesan cheese


6 eggs, beaten





Heat milk in microwave. In a medium saucepan, brown butter and flour; stir in warm milk.


Add cheese and salt, continuing to cook over low heat and stirring until thickened.





In a small bowl, beat eggs until frothy. Stir in a few tablespoons of the hot mixture (to temper the eggs) then add the eggs slowly back to the sauce to combine.








Assembly:





Lightly oil 9'; x 12'; baking dish. Cover the bottom with bread crumbs.


Place one layer of eggplant, spacing close together. Sprinkle with grated cheese and chopped parsley. Spread one half of the meat mixture over the top.





Repeat, overlapping eggplant and using remaining ingredients (except cream sauce), ending with a layer of eggplant sprinkled over with a final layer of cheese.





Pour cream sauce over all.





Bake 1 to 1 1/2 hours on the middle rack of a preheated 350掳F oven.





Allow to stand 15 to 20 minutes before cutting into serving portions.
Italian Garden Grill Sandwich


1 cup chopped peeled eggplant


1 cup quartered mushrooms


1 cup sliced yellow and/or green zucchini


1 cup red bell pepper strips


1 tsp. dried thyme leaves


1 Tbsp. oil


1 pkg. (10 oz.) frozen BOCA Meatless Italian Sausage


1/2 cup spaghetti sauce


4 Italian bread rolls, split











PREHEAT grill to medium heat. Place vegetables in large bowl. Add thyme and oil; toss to coat. Place in grilling basket or grill wok.


PLACE grilling basket on grate of grill. Add sausages to grill; cover with lid of grill. Cook 12 minutes or until sausages are heated through and vegetables are lightly browned and tender, turning the sausages and stirring the vegetables occasionally.


MIX vegetables and spaghetti sauce. Fill rolls with the vegetable mixture and sausages.





KRAFT Easy Fall Ratatouille





























Recipe Rating:





Prep Time: 45 min


Total Time: 1 hr min


Makes: 8, about 1 cup each








Nutrition Information


Kraft Kitchens Tips


Ratings and comments


You may also enjoy








1 medium eggplant, cut into bite-size pieces


1 medium onion, cut into 1/2-inch-thick slices


1 medium red pepper, cut into 1/2-inch-thick slices


1 medium zucchini, cut into 1/2-inch-thick slices


1/4 cup KRAFT Sun-Dried Tomato Dressing


1 can (16 oz.) low-sodium diced or stewed tomatoes, undrained


2 Tbsp. KRAFT Reduced Fat Parmesan Style Grated Topping


1/2 cup KRAFT 2% Milk Shredded Reduced Fat Mozzarella Cheese











PREHEAT oven to 350掳F. Mix eggplant, onion, red pepper, zucchini and dressing in large skillet; cook and stir on medium-high heat for 6 to 8 min. or until vegetables are tender and lightly browned.


ADD tomatoes; cook 15 min., stirring occasionally. Spoon into baking dish. Top with grated topping and mozzarella cheese.


BAKE 15 min. or until cheese is melted and vegetable mixture is heated through.








Eggplant Parmesan


1 medium eggplant (about 1 lb.), sliced


1/2 lb. sliced fresh mushrooms


1/2 cup KRAFT 100% Grated Parmesan Cheese


1-1/2 cups KRAFT 2% Milk Shredded Reduced Fat Mozzarella Cheese


1 jar (26 oz.) spaghetti sauce











PREHEAT oven to 400掳F. Spray 13x9-inch baking pan with cooking spray. Place half each of the eggplant and mushrooms in prepared pan; top with layers of half each of the cheeses. Repeat all layers.


TOP evenly with the spaghetti sauce; cover with foil.


BAKE 35 min. Remove foil. Sprinkle casserole with remaining cheeses. Bake, uncovered, an additional 5 min. or until mozzarella cheese is melted.





For more check out kraftfoods.com
Eggplant Casserole


INGREDIENTS:


1 large eggplant, peeled and cubed


1 teaspoon grated onion


1/8 teaspoon salt and pepper to taste


4 tablespoons butter


4 tablespoons flour


1 1/4 cups milk


1 green pepper, chopped


3/4 cup grated sharp cheese


4 tablespoons chili sauce


2 egg yolks, slightly beaten


2 egg whites, stiffly beaten


PREPARATION:


Cook eggplant in boiling water with onion, salt, and pepper until tender. Drain. Melt butter in in a saucepan over low heat. Add flour; blend well. Add milk gradually, stirring, until blended. If needed, add additional salt. Continue cooking over low heat, stirring, until thickened. In a bowl, combine sauce, chopped pepper, cheese, slightly beaten egg yolks, chili sauce and drained eggplant. Fold in stiffly beaten egg whites. Bake in buttered casserole 40 minutes at 350掳.





***Excellent Recipe*** ENJOY!!!
If you are looking for something to make other than the standard eggplant parm, cut the eggplant long %26amp; thin (instead of in rings), soak in salt water for about 30 minutes to get rid of the bitterness. Brush with oil %26amp; throw slices on a charcoal or gas grill, about 3 or 4 minutes on each side on a low flame. When they come off, give them a second to cool %26amp; then take a slice of mozzarella (the fresh kind is better) or chunks of goat cheese %26amp; place on top of the strip. Roll it up, secure with a toothpick %26amp; serve with a light vinegar based dressing which you can use as a dip (or you can brush it on), I think the recipe is called eggplant roulade. And there are a bunch of variations on epicurious or cooks.com
I love eggplant myself, and eat at least one once a week, and found this terrific site that has tons of eggplant recipes for whatever you might be in the mood for http://www.aubergines.org/recipes.php Eggplant Parmigiana is great, just like the chicken parmigiana. But definetely check out this site, I have tried a few of them, and they have all been great.