What is your favorite eggplant recipe?

Sweetie,my favorite is a crowd pleaser,and it is eggplant lasagna.Simply fix lasagna as normal,only you use egg plant to replace the noodles.I prefer it to be completely meat free,and use a basic tomato spaghetti sauce.It is absolutely delicious.It is a good thing to make for company or a party if you have some veggie eaters and some meat eaters,you can make for the veggie eaters,and also make one for the meat eaters.Who doesnt love a nice helping of lasagna!Good luck hun and have a good night.What is your favorite eggplant recipe?
I have never had eggplant, but here are a few of Alton Brown's recipes. His recipes are usually very easy to follow and Yummo! I always look to him when cooking with a new food.What is your favorite eggplant recipe?
eggplant parmesian is great
I love eggplant parmesan, but do not ask me how to make all i know is my Mommy makes and that's enough for me!
Eggplant Casserole





1 lb ground beef


1 large onion


1 large tomato


1 large eggplant


1 large squash


1 can cream of mushroom soup


2 cups shredded cheese





Brown ground beef and drain. Mix with soup and set aside.


Spray a 9x13 baking dish with nonstick spray. Slice the eggplant, squash, tomato and onion into circular disks and layer in the casserole dish in that order .


Top with ground beef/soup mixture and cover with cheese.


Bake at 350 for 30 minutes.


Enjoy!
Eggplant Parmesean ---homemade tomato sauce (make sure to salt and let sit the slices, then dab the water that beads up on top to help not make your eggplant really watery) on sliced eggplant covered in grated mozzerella ----I make my sauce with peppers, onions, garlic, tomatoes (chopped and tomato sauce) red wine and italian seasoning ---- very yummy!
grilled ,then dressing with ;balsamic vinegar,olive oil,lots of garlic and salt%26amp;pepper.
Baked Eggplant Parmesan:





Baking rather than frying the bread-crumb-coated eggplant makes for a much lighter and less messy meal, without skimping on luscious flavor. If you have any leftovers, be sure to enjoy eggplant sandwiches the next day.





Nonstick cooking spray


3/4 cup soy milk or skim milk


1 cup bread crumbs


1 cup wheat germ


1 teaspoon basil


1/2 teaspoon oregano


1/2 teaspoon thyme


1/4 teaspoon salt


2 medium eggplants, washed, ends removed, and cut into 1/2-inch slices


2 cups tomato sauce


1/2 pound fat-free mozzarella cheese


1/2 cup grated Parmesan cheese








Preheat the oven to 375 degrees F. Spray a nonstick baking sheet with cooking spray.





Place the milk in a shallow bowl. In a second bowl, combine the bread crumbs, wheat germ, basil, oregano, thyme and salt.





Dip the eggplant slices first in milk, then in the bread crumb mixture to coat both sides. Place the prepared eggplant on the baking sheet. Bake until tender, about 25 to 30 minutes. Remove from the oven, cover and keep warm.





In a large casserole dish, spread 1/4 cup of the tomato sauce on the bottom. Add a layer of eggplant, then tomato sauce, then mozzarella cheese. Repeat layers until all the ingredients are used. Sprinkle the top with the Parmesan cheese.





Bake, uncovered, for 45 minutes or until the edges are bubbly. Let sit for 10 minutes before cutting. Serve hot.





Yield: 8 servings
I love my ';shake and bake'; eggplant parmagiana. My friends do too.





Ingredients


2 medium sized eggplants, 1 large or 3-4 japanese eggplants


1 jar Ragu Robusto olive oil, onion and garlic flavored pasta sauce


1 8 oz. bag Sargento shredded low-fat mozzarella (I think it's 8 oz...it's the small bag)


1/4 cup or so of grated parmesean cheese


bread crumbs, Italian flavor if available


egg


salt





Spray a baking dish with non-stick spray. Pour in around 1/2 cup of the pasta sauce.





Pour around a cup of the bread crumbs into a gallon sized ziplock bag.





In a shallow bowl, beat up and egg or two.





Peel the eggplant, slice into 1/2'; thick slices, sprinkle with salt and dunk in the egg.





Drop a bunch of the egg-covered eggplant into the ziplock with the crumbs. Shake well.





Put down a layer of the breaded eggplant on the sauce. Now cover with more pasta sauce and add a light layer of cheese.





Bread more eggplant, lie it down, cover with sauce and cheese and continue until the pan is full.





Bake at 375 for around 25 minutes.





It tastes great, but it isn't greasy like regular eggplant parmesean, and you don't have to fry. The eggplant doesn't get super soft and mushy either. And it freezes well.
Grilled eggplant sandwich and eggplant with minced pork (this is a great chinese dish)
Eggplant parm, so yummy