Whats a nice Eggplant recipe?

I am now cooking white rice and beans with fried sweet plantains.Whats a nice Eggplant recipe?
Eggplant Tomato Bake





1 eggplant, sliced into 1/2 inch rounds


1 tomato, sliced


1/4 cup grated fat-free Parmesan cheese





Preheat oven to 400 degrees F (200 degrees C).


Spray a cookie sheet with non-stick oil spray. Arrange eggplant rounds on the cookie sheet and sprinkle Parmesan over the eggplant. Layer one slice of tomato on top of each eggplant round. Sprinkle with Parmesan cheese.


Bake for 10 to 15 minutes.Whats a nice Eggplant recipe?
For the white rice and beans with plantains, I would go with something lighter (no heavy sauce) like eggplant balls. You could use the cheese of choice, %26amp; serve with a green salad w the other ingreds you mentioned..





Eggplant balls


(Polpette di melanzane)


[makes about 18 balls]





1 medium eggplant


1 1/4 cup breadcrumbs (put aside 1/4 cup for rolling before frying)


2 cloves garlic, minced


1/4 cup grated Parmigiano Reggiano cheese


2 tablespoons fresh parsley, chopped


1 egg


salt to taste


olive oil for frying





Put pot of water on high heat. When water reaches a boil, turn down the heat a bit, cut eggplants in half (and then in half again if you’re using the smaller, fatter eggplants like I do), leaving the skins on, sprinkle a good bit of salt into the water, and then add the eggplant. Let simmer for about 20 minutes or until they are tender.





Remove eggplant, drain, and pat dry, letting them cool before chopping them into small cubes, about 1/4 inch in size.





Put eggplant in large mixing bowl and add bread crumbs, garlic, cheese, parsley, egg, and salt and mix well. If the mixture is too moist, add more bread crumbs.





Shape into balls and then roll balls in breadcrumbs. Heat about 2 tablespoons of olive oil in a large frying pan over medium/high heat. When oil is hot, add eggplant balls one at a time without crowding them. Turn them often with a wooden spoon to make sure all sides get brown, which should take anywhere from 3-6 minutes.
Caponata (Eggplant and Caper Salad)





Ingredients: 8 medium size aubergines (eggplants), 400 grams of peeled mature tomatoes, 2 medium size sweet white or yellow onions, the heart of a large celery, 200 grams of pitted large cured firm green olives, 200 grams of capers (if salted soak in water and drain to remove salt), extra virgin olive oil, white vinegar, sugar, salt.





Preparation: Cut the eggplants into chunks about one inch or two centimetres square. (You may prefer slightly larger or smaller pieces.) Do not peel. Cook these by steaming covered in a large pot until completely cooked but firm. (Don't boil them.) Drain well and set aside. Chop the tomatoes into small pieces or a thick pulp, without discarding the juice or seeds. Chop the onions into medium pieces or thin slices. Cut the celery stalks into pieces about one inch long. Discard leaves. Halve the olives. In a large pan, sauté the onions and celery pieces in olive oil. The celery should be lightly cooked, firm but not raw. Add the tomato pulp and bring the mixture to a boil, then simmer for a few minutes until the sauce changes color to a lighter red. At this point, simmer over low heat for another 4-6 minutes. Add the eggplants, olives and capers to the mixture. Also add a few tablespoons each of olive oil, vinegar and sugar. Stir gently and allow to simmer covered (steaming) for about five minutes over medium-low heat until mixture thickens but doesn't burn. Remove from heat and allow to cool. Salt to taste. Then chill for at least three hours before serving.





Baba Ghanouj





Ingredients





2 1-pound eggplants, halved lengthwise


1/4 cup olive oil


1/4 cup tahini (sesame seed paste)*


3 tablespoons fresh lemon juice


1 garlic clove, chopped


Pita bread wedges





Preparation


Preheat oven to 375°F. Generously oil rimmed baking sheet. Place eggplant halves, cut side down, on sheet. Roast until eggplant is very soft, about 45 minutes. Cool slightly. Using spoon, scoop out pulp from eggplant into strainer set over bowl. Let stand 30 minutes, allowing excess liquid to drain from eggplant.





Transfer eggplant pulp to processor. Add 1/4 cup oil, tahini, lemon juice, and garlic; process until almost smooth. Season to taste with salt and pepper. Transfer to small bowl. (Can be made 1 day ahead. Cover and chill. Bring to room temperature before serving.) Serve with pita wedges.





* Available at Middle Eastern and natural foods stores and some supermarkets.





Oaxacan Eggplant Spread





3 lbs. medium eggplants (about 3)


2 fresh poblano chiles


1 to 2 fresh habanero chiles


⅓ cup finely chopped white onion


⅓ cup chopped cilantro


1 tablespoon fresh lime juice (preferably Key lime)


Prepare grill for direct-heat cooking over medium-hot charcoal (medium-high heat for gas); see “Grilling Procedure,” and cooks’ notes, below.


Prick eggplants in several places with a fork.


Grill eggplants and chiles, covered only if using a gas grill, turning frequently with tongs, until chile skins are blistered and slightly charred and eggplants are charred all over and very soft, 5 to 6 minutes for habaneros; 10 to 12 minutes for poblanos; 18 to 20 minutes for eggplants.


Transfer chiles as cooked to a large bowl; cover and let stand 20 minutes. Cool eggplants to warm, about 15 minutes.


While eggplants cool, carefully rub off skins from chiles. Stem, seed, and devein chiles, then chop. Transfer to a large bowl.


Peel eggplants and drain in a colander 10 minutes. Coarsely chop and add to chiles along with onion, cilantro, lime juice, and 3/4 teaspoon salt (or to taste). Stir well.





Notes:


Spread can be made 1 day ahead; chill, covered. Bring to room temperature before serving.


Eggplants and chiles can be cooked in a hot large (2-burner) ridged grill pan (preferably cast-iron) over medium-high heat, about 8 minutes for habaneros; 20 minutes for poblanos; 20 to 30 minutes for eggplants.
Eggplant Parmesan


INGREDIENTS





* 3 eggplant, peeled and thinly sliced


* 2 eggs, beaten


* 4 cups Italian seasoned bread crumbs


* 6 cups spaghetti sauce, divided


* 1 (16 ounce) package mozzarella cheese, shredded and divided


* 1/2 cup grated Parmesan cheese, divided


* 1/2 teaspoon dried basil




















DIRECTIONS





1. Preheat oven to 350 degrees F (175 degrees C).


2. Dip eggplant slices in egg, then in bread crumbs. Place in a single layer on a baking sheet. Bake in preheated oven for 5 minutes on each side.


3. In a 9x13 inch baking dish spread spaghetti sauce to cover the bottom. Place a layer of eggplant slices in the sauce. Sprinkle with mozzarella and Parmesan cheeses. Repeat with remaining ingredients, ending with the cheeses. Sprinkle basil on top.


4. Bake in preheated oven for 35 minutes, or until golden brown.
I slice mine length wise and peel the skin





Sautee in a touch of oil and drain and drain the grease off. after all are cooked lay in a 9x12 pan and cover with a pasta sauce you like and tope with cheese. bake 20-30 great treat





also cutting eggplant in thin pieves and drying on the table outside covered but so air can get to them...in a few days you have a mushroom type of veggie
whoa! That's a pretty starchy side dish! .....I hope you also have a green salad!





EGGPLANT AU GRATIN


4 small eggplant


2 large onions


1 lb. grated sharp cheese


2 eggs


salt %26amp; pepper to taste


cracker crumbs


butter


Peel and boil eggplant in salted water until soft. Drain %26amp; mash. Fry onions, sliced in butter. Beat eggs. Combine all ingredients (salt %26amp; pepper to taste). Pour into buttered 1-qt. casserole and cover with crumbs. Dot with butter. Bake at 350 for 45 min.....serves 8-10
eggplant Parmesan, flour Parmesan cheese sea salt black pepper then egg and milk bath back in flour fry on high heat until done check every 5 min
Ratatouille, a casserole made with zucchini, onion, garlic and tomato.