Does anyone have a delicious recipe using eggplant? My garden is overflowing with eggplants!!?

I prefer something you have personally tried and found to be good.I have both purple and white eggplants!Does anyone have a delicious recipe using eggplant? My garden is overflowing with eggplants!!?
This one is really good, I often take it to bbq's during the eggplant harvest season. Cut eggplant, lenght wise, put it on the grill, grill for about 3mins each side. Till soft, but not too soft. While grilling take about 1/2 cup balsamic vinegar, put on very low simmer, reduce to about 1/4 cup. When you have turned the eggplant on the grill, put a slice of fresh mozzerlla on it. Allow to soften. Then, take off, plate up and drizzle a small amount of vinegar reduction on it. YUMMMDoes anyone have a delicious recipe using eggplant? My garden is overflowing with eggplants!!?
Sicilian Style Spaghetti and Eggplant Recipe courtesy Tyler





For the eggplant:


2 medium eggplants


1/4 cup plus 2 tablespoons extra-virgin olive oil


2 garlic cloves


1/2 lemon, juiced


6 fresh basil leaves


Kosher salt and freshly ground black pepper


For the spaghetti:


3 tablespoons extra-virgin olive oil


2 medium onions, chopped


1 fresh red chile, chopped


2 garlic cloves, minced


1 cup alfonso olives, pitted


1/2 bunch fresh basil leaves


3 (28-ounce) cans whole peeled tomatoes, drained and hand-crushed


Pinch sugar


1 tablespoon capers


Kosher salt and freshly ground black pepper


1 pound spaghetti


1/2 cup freshly grated pecorino cheese








Heat a grill pan over medium heat. Slice the eggplants into 1/4-inch rounds. Toss them with 1/4 cup olive oil and some salt and pepper. Grill them until marks have formed and they are soft, about 2 to 3 minutes per side. Place them onto a paper towel lined platter. Scatter over 2 cloves of sliced garlic, drizzle with 2 tablespoons of olive oil and the lemon juice, put on a few torn basil leaves, and season it all with salt and pepper. Set aside while you make the sauce.


Coat a large saute pan with olive oil and place over medium heat. Cook the onions until they are soft, about 5 minutes. Add the chile, garlic, olives and a few hand-torn basil leaves. Carefully add the tomatoes and a pinch of sugar; cook and stir until the liquid is cooked down and the sauce is thick, about 15 minutes. Add the capers, taste, and adjust the seasoning with salt and pepper. Lower the heat, cover, and keep warm.





Fill a large pot with water and bring it to a boil. Add a couple of tablespoons of salt and the spaghetti. Stir to make sure the pasta doesn't stick. Cover and return to a boil. Remove cover and cook for about 6 to 8 minutes, or until the spaghetti is al dente. Drain and add the spaghetti to the tomato sauce. Add the cheese and mix well. Pile onto a platter and top it with the eggplant slices. Garnish with more basil leaves.





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Garlic-Roasted Eggplant Recipe courtesy Emeril Lagasse,





2 large eggplants, about 1 1/2 pounds each


4 sprigs fresh thyme


10 cloves garlic, peeled and cut lengthwise into slivers


Extra virgin olive oil


Salt


Black pepper


Essence, recipe follows


1 lemon, cut into eighths


Pita bread, cut into wedges and lightly toasted





Preheat a gas grill (or alternately an oven to 350 degrees F).


With a small, sharp knife, cut small slits into each eggplant.





Strip the leaves from the thyme sprigs, and chop. Discard the stems. Insert a sliver of garlic and a bit of chopped thyme into each slit in the eggplant. Rub olive oil onto the eggplants. Grill until black on a grill, turning frequently to ensure even roasting, about 15 minutes, or roast on an oiled baking sheet in the preheated oven, about 1 hour.





Remove from the heat. Slice eggplant lengthwise and when cool enough to handle, scoop the softened pulp into a bowl. Beat until creamy with olive oil, and sprinkle with salt, pepper, and Essence to taste, and a squeeze of lemon juice. Serve with lemon wedges and toasted pita triangles at the table.








Essence:


2 1/2 tablespoons paprika


2 tablespoons salt


2 tablespoons garlic powder


1 tablespoon black pepper


1 tablespoon onion powder


1 tablespoon cayenne pepper


1 tablespoon dried leaf oregano


1 tablespoon dried thyme





Combine all ingredients thoroughly and store in an airtight jar or container.


Yield: about 2/3 cup





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Greek Stuffed Eggplant Recipe courtesy Emeril Lagasse,








3 medium eggplants (about 11/4 pounds each), split lengthwise


4 tablespoons olive oil


1 pound ground lamb, or lamb sausage removed from casings and crumbled


1 1/2 cups chopped onion


1/2 cup chopped green bell peppers


2 tablespoons minced garlic


1 teaspoon salt


1/2 teaspoon Essence, recipe follows


1/2 teaspoon ground black pepper


3 medium Roma plum tomatoes, seeded and chopped


1/4 cup minced fresh parsley leaves


2 tablespoons minced fresh oregano


1 cup bread crumbs


1 cup crumbled Feta





Preheat the oven to 350 degrees F.


Halve the eggplants lengthwise and with a sharp knife score the pulp in a diamond pattern, being careful not to pierce the skins. Scoop out the pulp with a spoon, leaving a 1/2-inch shell. Chop the pulp.





Place the eggplant shells on a greased baking sheet and lightly brush the inside of each half with about 1 teaspoon of olive. Bake until the shells are softened but not brown, about 15 minutes. Remove from the oven and let cool.





In a heavy skillet heat the remaining 2 tablespoons of oil over medium-high heat. Add lamb and cook, stirring, until no longer pink, about 5 minutes. Remove with a slotted spoon to drain on paper towels. Add the onions and bell peppers to the fat in the pan and cook, stirring, for 3 minutes. Add the garlic, eggplant, salt, Essence and pepper, and cook until the eggplant is soft, 3 to 4 minutes. Add the tomatoes and cook until they give off their liquid, 3 minutes. Add the parsley and oregano, and stir well. Remove from the heat. Stir in 3/4 cup of bread crumbs and mix well into the vegetables. Stir in the feta, and re-season as needed.





Divide the filling among the eggplant shells, and sprinkle the remaining 1/4-cup of bread crumbs over the tops. Bake until the tops are golden and the stuffing is heated through, about 30 minutes.
grilling them on the bar-b-q is great with a little seaoning and olive oil brushed on. Also have a dish done in the oven. Slice your eggplant in 2 and you can put in as many as will fit in a big oven proof dish. Fill the boats with minced meat of your choice seasoned of course even if just with garlic, then put a tomato sauce over everything and top with pine. Bake at 350 for about 40 min. the add parmasan cheese and broil only until cheese is golden.
Here are a frw recipes:





Egg Plant Fritters





1 lg Egg plant


1 ts Salt


2 ts Butter


1/4 ts Pepper


1 Egg, beaten


Flour





Boil egg plant, scoop out the meat and mix with butter, egg, salt, pepper and enough flour to drop from a spoon. Heat shortening (375 degrees). Drop batter from spoon and fry. Drain on paper towel. Cooking time about 6 minutes.





Crockpot Chicken Parmigiana





3 Chicken breasts


6 Slices mozzarella cheese


1 Small egg plant sliced


1/4 ts Pepper


1 Egg


1 c Dry bread crumbs


10 1/2 oz Can pizza sauce


1/2 c Butter


1 ts Salt





If using whole chicken breasts, cut into halves. In a bowl beat egg, salt, and pepper. Dip chicken into the egg, then coat with crumbs. In a large skillet or crock-pot with a browning unit, saute chicken in the butter.


Arrange eggplant and the chicken in pot, (place eggplant on the bottom or it will not cook completely.) Pour pizza sauce over the chicken. Cover and cook on low 6 to 8 hours. Add %26gt; mozzarella cheese; sprinkle Parmesan cheese on top. Cover and cook 15 minutes.





Eggplant Parmesan





2 Egg plant; (about 2 lbs -total)


1/2 ts Fresh ground black pepper


1/2 c Slivered basil leaves


3 Egg whites


1 1/2 c Low fat pasta sauce


1 c Fine dry bread crumbs


3/4 c Grated part-skim mozzarella -cheese


1/2 c Fresh ground Parmesan cheese


1/2 ts Salt





Preheat oven to 400 degree. Lightly oil two baking sheets or coat them with non-stick cooking spray. Also oil or spray a 8-by-111/2 inch baking dish,


Set aside.





Cut eggplant crosswise into 1/4 inch slices. In a shallow dish whisk egg whites with 3 tablespoon water until frothy. In another shallow dish,combine breadcrumbs,1/4 cup of the Parmesan cheese,salt and pepper.


Dip eggplant slices into the egg white mixture, then coat with bread crumb mixture. Arrange the egg plant in a single layer on the baking sheets. Bake for 15 minutes, turn over and bake 15 minutes longer, or until crisp and golden.





Stir basil into pasta sauce.Spread about 1/2 cup of the sauce in the bottom of the baking dish. Arrange half of the eggplant slices over the sauce,over lapping slightly. Spoon 1 cup of the sauce over the eggplant and sprinkle with half of the mozzarella. Add another layer of the eggplant and top with remaining sauce,mozzarella and Parmesan. Bake uncovered,until sauce bubbles and top is golden. About 15 to 20 minutes.
I've tried frying it like zucchini and it was really good. Slice it. dip it in eggs, then in flour and fry in the skillet with oil or butter.
HERE IS A AWSOME RECIPE!!!


we make it occasionally





Eggplant Parmesan


Prep Time:5 min


Start to Finish:15 min


Makes:6 servings





1 medium eggplant, peeled and cut into 1/4-inch slices (1 1/2 pounds)


Cooking spray


1/3 cup finely shredded Parmesan cheese


1/4 cup Progresso庐 dry bread crumbs (any flavor)


2 teaspoons olive or vegetable oil


1 cup spaghetti sauce


1 1/2 cups shredded reduced-fat mozzarella cheese (6 ounces)








1. Set oven control to broil. Generously spray both sides of each eggplant slice with cooking spray. Place on rack in broiler pan. Broil with tops 4 to 5 inches from heat about 10 minutes, turning once, until tender.


2. While eggplant is broiling, mix Parmesan cheese and bread crumbs; toss with oil.


3. Heat spaghetti sauce in 1-quart saucepan over medium heat about 2 minutes, stirring occasionally, until heated through. Remove from heat; cover to keep warm.


4. Sprinkle 1 cup of the mozzarella cheese over eggplant slices. Spoon bread crumb mixture over cheese. Broil about 1 minute or until cheese is melted and crumbs are brown. Top eggplant with spaghetti sauce and remaining 1/2 cup mozzarella cheese.





Heres the nutrisional value:





mg; Sodium 480 mg; Total Carbohydrate 18 g (Dietary Fiber 3 g); Protein 11 g Percent Daily Value*: Vitamin A 12 %; Vitamin C 6 %; Calcium 28 %; Iron 4 % Exchanges: 1 Starch; 1 Vegetable; 1 1/2 High-Fat Meat; 1 Fat


*Percent Daily Values are based on a 2,000 calorie diet.





PLease try this its yummy!!!!!





hope i helped


-christina
Eggplant parmesan, Slice your eggplant into medium sized slices, scramble some eggs in a bowl soak the eggplants in the eggs and then flip it in some panko breadcrumbs, then fry it in a pan lined with a thin layer of oil, about 3 cups. when they're nice and fried, pour some maranara sauce over them, and some cheese on top, then put in a microwave so the cheese melts. Approved by my mom, sister dad and me. Best with purple eggplants
here it is...





Cheese Stuffed Eggplant





6 pcs. eggplants


Salt


2 pcs eggs, slihtly beaten


2 c. shredded filled cheese


Oil for frying





Sauce





2-3 tbsp. tomatoes paste


2 c. water


Salt and pepper


Pinch of sugar





Cut the eggplant in half length wise. Scoop out centers, then sprinkle with salt and leave dry to drain for 30 minutes. Rinse with cold water and pot dry. Combine eggs and cheese. Mix well. Fill each eggplant half with egg and cheese mixture.


Deep fry each half, cheese side up in hot oil until lightly browned. Remove and drain on absorbent paper. Combine sauce ingredients in a saucepan and mix well. Place scooped eggplants in the simmer gently, covered for 30 minutes. Serve eggplants topped with sauce...





Serve 6 persons
Thin sliced deep fried tempura batter,eggplant lasagna.
Ratatouille!!! And it freezes well!





INGREDIENTS


2 onion, sliced into thin rings


3 cloves garlic, minced


1 medium eggplant, cubed


2 zucchini, cubed


2 medium yellow squash, cubed


2 green bell peppers, seeded and cubed


1 yellow bell pepper, diced


1 chopped red bell pepper


4 roma (plum) tomatoes, chopped


1/2 cup olive oil


1 bay leaf


2 tablespoons chopped fresh parsley


4 sprigs fresh thyme


salt and pepper to taste


DIRECTIONS


Heat 1 1/2 tablespoon of the oil in a large pot over medium-low heat. Add the onions and garlic and cook until soft.


In a large skillet, heat 1 1/2 tablespoon of olive oil and saute the zucchini in batches until slightly browned on all sides. Remove the zucchini and place in the pot with the onions and garlic.


Saute all the remaining vegetables one batch at a time, adding 1 1/2 tablespoon olive oil to the skillet each time you add a new set of vegetables. Once each batch has been sauteed add them to the large pot as was done in step 2.


Season with salt and pepper. Add the bay leaf and thyme and cover the pot. Cook over medium heat for 15 to 20 minutes.


Add the chopped tomatoes and parsley to the large pot, cook another 10-15 minutes. Stir occasionally.


Remove the bay leaf and adjust seasoning.
I made eggplant au gratin last night for the first time - its pretty good.





EGGPLANT AU GRATIN





4 sm. eggplants


2 lg. onions


1 lb. sharp cheddar cheese


2 eggs


Salt and pepper


Cracker crumbs


Butter





Peel and boil eggplants in salted water. Boil until soft, strain and mash. Fry sliced onions in butter. Beat eggs. Grate cheese; combine ingredients. Salt and pepper to taste. Place in greased 1 quart casserole dish and cover with crumbs. Dot with butter. Bake at 350 degrees for 45 minutes.