What are some recipes I can make with eggplant?

Thanks!What are some recipes I can make with eggplant?
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 degrees 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.





Mario鈥檚 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


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Baba Ghanoush





This creamy mixture is made with smoky, fire-roasted eggplant, tahini (sesame-seed paste), lemon juice and plenty of minced garlic. Serve with warmed pita wedges or crackers.





1 large eggplant


1/4 cup tahini, plus more as needed


3 garlic cloves, minced


1/4 cup fresh lemon juice, plus more as needed


Large pinch of ground cumin


Salt, to taste


1 Tbs. extra-virgin olive oil


1 Tbs. chopped fresh flat-leaf parsley


1/4 cup Kalamata olives





Prepare a medium-hot fire in a charcoal grill. Preheat an oven to 375掳F. Prick the eggplant with a fork in several places and place on the grill rack 4 to 5 inches from the fire. Grill, turning frequently, until the skin blackens and blisters and the flesh just begins to feel soft, 10 to 15 minutes. Transfer the eggplant to a baking sheet and bake until very soft, 15 to 20 minutes. Remove from the oven, let cool slightly, and peel off and discard the skin. Place the eggplant flesh in a bowl.





Using a fork, mash the eggplant to a paste. Add the 1/4 cup tahini, the garlic, the 1/4 cup lemon juice and the cumin and mix well. Season with salt, then taste and add more tahini and/or lemon juice, if needed.





Transfer the mixture to a serving bowl and spread with the back of a spoon to form a shallow well. Drizzle the olive oil over the top and sprinkle with the parsley. Place the olives around the sides. Serve at room temperature. Serves 6.





--Williams-SonomaWhat are some recipes I can make with eggplant?
Personally I LOVE to slice it up and fry it in tempura batter. You can find the batter mix on the grocery isle with shake 'n bake and stuff like that. I'll put some more ideas below.








Here's part of an article...


http://southernfood.about.com/cs/eggplan鈥?/a>





Eggplant is delicious hot or cold and can be enjoyed marinated, stuffed, roasted, grilled, fried, in a casserole, in stews, or on brochettes. Sliced eggplant absorbs oil like a sponge, but a good bread crumb or batter coating will help, and make sure the oil is preheated. Complementary spices include allspice, basil, bay leaves, garlic, chile powder, oregano, sage, thyme, marjoram, and parsley. It's a natural combined with tomatoes and onions, as in the popular dish Ratatouille.








TONS of eggplant recipes...


http://southernfood.about.com/cs/eggplan鈥?/a>





Here's one...





Eggplant Casserole





Cook Time: 30 minutes





Ingredients:





1 eggplant


1 can (10 1/2 ounce) condensed cream of mushroom soup, undiluted


1 small onion, diced


1/4 cup diced green or red bell pepper pepper


1/2 cup thinly sliced celery


1 cup shredded Cheddar cheese


salt and pepper to taste


1 teaspoon Worcestershire sauce


1 medium tomato, diced


Preparation:





Peel, slice and cook eggplant; drain and mash. Add remaining ingredients and place in buttered casserole. Sprinkle with bread crumbs. Bake eggplant casserole at 350掳 for 20 to 30 minutes.


Eggplant casserole serves 4.
burta





Measure Ingredient


2 larges Black eggplants


1 large Onion; minced


2 mediums Tomatoes; blanched %26amp; sliced


4 Green chilies; minced


1 Handful of coriander leaves


1 teaspoon Ground cumin seeds


1 dash Pepper


Salt; to taste


Chili powder; to taste


2 tablespoons Ghee or oil





Broil eggplants over gas flame until skin is charred. Discard peel and mash eggplant to a pulp. Heat ghee or oil and cook onion and chilies until soft. Add tomatoes and spices and continue to cook until tomatoes are soft. Mix in eggplant and cook until mixture is almost dry. Serve hot garnished with chopped coriander
egg plant parmigiana





wash, skin (mostly) the egg plant and slice into reasonable sized slices.


dredge in egg and milk then bread crumbs seasoned with alt and peeper, garlic powder.


fry it in olive oil with s and let rest on paper towels.


jar of spaghetti sauce or 1 big can crushed tomatoes and 5 cloves of garlic. reduce for 20 minutes over low-med heat and put a little bit on the bottom of a glass baking dish then layer the egg plant and mozzarella and sauce. top layer is cheese and some bread crumbs.


bake at 350 for 25 minutes,