What is a good & easy recipe using Eggplant?

I want to get into cooking, and my roommate %26amp; I both love eggplant so I figured this was a good place to start.





Any recipe ideas for me? It doesn't have to be just eggplant, but anything that's simple %26amp; yummy. :) Let me know!What is a good %26amp; easy recipe using Eggplant?
how about eggplant parmesan the super easy way? instead of cutting the eggplant into rounds, slice it length wise into 1/4'; slices. soak the slices in garlic salt water for about 20 minutes, drain and pat dry. lay on a cookie sheet, spray with olive oil or canola oil non stick spray,sprinkle with garlicPOWDER and pepper and broil until just starting to brown...about 8-10 minutes.in a lasagna pan or plain 13x9'; baking dish layer your favorite marinara sauce(jar sauce is fine) the eggplant, shredded sargento mozzarella%26amp;provoloneand more sauce until the dish is full. end with sauce layer %26amp; sprinkle with parmesan cheese. bake at 350 degrees for about 40-45 minutes. no need for a salad,just some crusty italian bread to top off the meal. yummy. for two of you you should get by with:


2 large eggplant


about 5 cups sauce


2 cups provo-mozzarella


parmesan


enjoy and good luck!What is a good %26amp; easy recipe using Eggplant?
Pick out a female eggplant. You can tell by the shape of the bottom of it. These are sweeter than the male ones.





First peel it, then slice into 1/8'; thickness.


Using an electric grill, put in extra virgin olive oil or canola oil, enough that it is the depth of the eggplant.


Heat to 350 degrees.


While it is heating, prepare the eggplant by dipping it in milk or a beaten egg, coat with italian flavored breadcrumbs and fry each side for approximnately three minutes.


Do not stack the eggplant in the fryer.


When they are fried make layers of them on a platter with each layer separated with a white paper towel to absorb the oil.


The next step is to bake them. Use your favorite tomato sauce and cover the eggplant with it in a baking pan. Top with Romano cheese, cover with foil and bake at 350 degrees on center rack for 45 minutes or until the sauce is bubbling.


Let cool for 20 minutes before removing them from baking pan.
**********ITALIAN EGGPLANT





1 medium eggplant, * see note


1/2 cup butter, melted


3/4 cup dry bread crumbs


1/4 teaspoon salt


13 ounces spaghetti sauce, with mushrooms


1 tablespoon oregano


1 cup mozzarella cheese, shredded





Dip eggplant in butter, then in mixture of bread crumbs and salt. Place in buttered casserole dish. Spoon spaghetti sauce on top. Sprinkle with oregano leaves and cheese. Bake for 15 to 20 minutes at 350 F.


* Pare eggplant and cut into 1/2-inch slices.
Chinese Eggplant in Garlic Sauce





heres one to try








Ingredients:


1 teaspoon dried shrimp


2 tablespoons sherry


6 small Chinese mushrooms


2 fresh green hot peppers


1 green bell pepper or sweet red pepper


2 cloves garlic


***SEASONING SAUCE:***


1 1/2 teaspoon hot sauce


1/2 tablespoon dark soy sauce


1/2 tablespoon light soy sauce


1 tablespoon red wine vinegar


1 teaspoon sugar


1 tablespoon tomato sauce


1 tablespoon tomato paste


2 tablespoons sherry (in which the dried shrimp was soaking)


****


1 medium eggplant (1-1 1/4 lb.)


****


2 teaspoons salt


3 tablespoons oil or chicken fat


1/2 cup stock (combine chicken and mushroom)





PREPARATION: Rinse the dried shrimp. Soak for 1 hour in 2 tablespoons sherry. Rinse mushroom, cover with warm water, and soak for 30-60 minutes or until soft. Cut off stems and leave whole. Save stock. Triangle-cut peppers. Mince garlic. Prepare seasoning sauce: blend together the hot sauce, soy sauces, vinegar, sugar, 1 tablespoons sherry in which dried shrimp was soaked. Trim off ends of eggplant and discard. Cut the eggplant into eighths lengthwise. Cut the slices into 1 1/2 to 2 inch cubes. Sprinkle with 2 teaspoons salt and place on cookie sheet, with paper towels and chopping block in top. Let stand for 30 minutes. Rinse, drain, and dry eggplant slices well. Mince dried shrimp.





COOKING PROCEDURE: Place wok over high flame for 30 seconds. Add 3 tablespoons of oil, and heat for 20 seconds or until oil is very hot but not smoking. Add eggplant cubes; stir and press lightly to aid browning. Cook over a medium flame until lightly browned, about 5 minutes. Add drained and minced shrimp and continue to stir-fry for 30 seconds. Add garlic. Add mushrooms and peppers. Stir-fry until tender, about 1-2 minutes. Add 1/2 cup stock. Cook, stirring about 5 second. Add seasoning sauce. Cook over medium flame, stir-frying about 3-5 minutes, or until juices have thickened. Empty contents of wok into a serving dish. Serve hot, warm or cold.





TIMING: This recipe can be kept warm if necessary, uncovered, in a preheated 225* oven for 5-7 minutes. Eggplant in Garlic Sauce makes an excellent appetizer served cold or hot. It will keep, if refrigerated, for 5 days.





SUBSTITUTIONS: If dried shrimp is not available, omit and follow recipe as indicated. For the eggplant you can substitute zucchini. Roll-oblique-cut zucchini and cook for only 1 minute instead of 5 in the first step.





TIPS: During the last minute of cooking, add 3/4 cup cooked and cooled white rice to the mixture. The bland rice absorbs some of the spicy sauce, which results in quite a pleasing combination. To make the recipe spicier or less spicy, increase or decrease the hot sauce or the hot peppers accordingly. The purpose of salting the eggplant (or the zucchini) is to remove any bitter taste and to draw out excess moisture; the weighing down further aids the dehydration and minimized the amount of oil that is needed in the sauteing process.





When doubling this recipe, use a high flame throughout the entire cooking process. Increase fat to 5 tablespoons and stock to 3/4 cup. This recipe goes very well with various roasted or barbecued cuts of meat, such as roast leg of lamb.











This recipe for Chinese Eggplant in Garlic Sauce serves/makes 4
my favorite is first wrap it up in a think plastic bag then get some foil ..


wrap it in the foil good and tight so no smell can escape..


then after you do that.. walk outside to the trash can and put it in ..


and call pizza hut for a delievery
This recipe is really good. I love eggplant as well and this is a fast way to make eggplant Parmesan.





You need 2 eggplants, 1 jar spaghetti sauce, and 1 package shredded mozzarella cheese.





You start with 1 lb of eggplant, cut into 1in thick slices, lightly brush with olive oil, salt and pepper to flavor, then broil the pieces in the oven until they are light brown on both sides.





In a baking dish, cover the bottom with spaghetti sauce, I like Newman's Own bc it has a little of a kick to it. Place one layer of the eggplant down. Sprinkle with mozzarella cheese, another layer of spaghetti sauce. Then layer in the rest of the eggplant. Top with the rest of the sauce and cheese.





Bake at 375 for 15-20 mins
heard of Dirty Rice? Ground hamburger meat, ground breakfast sausage(spicy) like Owens or Jimmy Deans, rice, onion, chopped egg plant, garlic, salt and pepper to taste.


Brown and cook meat with eggplant and onion, add cooked rice and spices. have a dinner salad and maybe rolls. Its delicious!
How about eggplant parmesan...


Its easy and it is so good.


First you would slice up the eggplant into slices and then place them in egg and milk (little milk). Then you put them in a flour/salt/pepper/ mixture and then fry them to a golden brown. After they come out, pour mozzarella cheese and some marinara sauce and then add some parmesan cheese....perfecto. Good luck. Hope you like that one.
stuffed


fried hamburger, grease drained


cooked white rice


a couple grated carrots


bell pepper, diced


sm. can sliced olives


diced onion


salt, pepper %26amp; seasoning to your taste





cut eggplant in half, scooping out the meat, leaving shell for the bowls; put into a pot. Cover with water and boil til soft, mash em up a bit.





Mix all ingredients into a bowl and stuff. Put some ketchup or tomato sauce over top and top with cheese. Bake in oven until stuffing is hot and cheese is melted. About 350 degrees.





Fried:


Beat a couple of eggs and some milk into a bowl. In another bowl, pour in some flour.





Slice the eggplant in round slices, dipping into the milk/egg mixture, then into the flour.





Have some hot oil in a skillet ready for frying. Once the eggplant are coated to your liking, place in the hot oil. Turn after a couple of seconds or so, when both sides are brown, take and drain on paper towel. Season with Salt or what ever you would like...maybe parmesan cheese...these are usually a side veggie dish with dinner...mmmmmmm