Eggplant recipes?

I am growing eggplants in the garden for the first time.Eggplant recipes?
Try this Greek eggplant salad. And the famous Mousaka.Eggplant recipes?
Eggplant Parmesan is THE BEST and super easy to make too!





2 medium eggplant (about 2 1/4 pounds), cut into 1/2-inch-thick round slices


Kosher salt, as needed, plus 1 tablespoon


5 cups fresh breadcrumbs


1 tablespoon dried oregano


1 tablespoon dried thyme


Freshly ground black pepper


Vegetable oil for frying


All-purpose flour for dredging


6 large eggs, beaten


2 tablespoons whole milk


Olive oil, as needed


7 cups QUICK MARINARA SAUCE, recipe follows


2/3 cup grated Parmesan, divided


1 pound fresh mozzarella, thinly sliced








Arrange the eggplant slices on several baking sheets and sprinkle generously all over with kosher salt. Set aside to let the bitter juices weep from the eggplant, about 1 hour.





Transfer the eggplant to a colander in the sink, and rinse well under cold running water. Transfer eggplant to a work surface and blot very dry with paper towels.





In a large bowl, whisk together the 1 1/2 teaspoons salt, breadcrumbs, oregano, thyme, and season with pepper.





Place the flour in a medium lipped plate or bowl. In another medium bowl, whisk the egg and milk together. Dredge an eggplant slice in the flour, then dip it in the egg, and finally dredge it in the breadcrumb mixture. Shake off any excess breading and transfer the eggplant to a baking sheet. Repeat with the remaining eggplant.





In a large straight-sided skillet, pour the oil to a depth of 1/2 inch. Heat the oil over medium heat until it registers 400 degrees F on a deep frying thermometer. (The oil must be heated to 400 degrees F. so that the breaded eggplant, when added, will drop the temperature of the oil to the proper frying temperature of 375 degrees F.)





Working in small batches, fry the eggplant slices, turning once, until golden brown, about 3 minutes per batch. Using tongs, transfer to a paper towel-lined baking sheet and season with salt to taste. Repeat with the remaining eggplant.





Preheat the oven to 400 degrees F. Lightly brush a 15 x 10- x 2-inch-baking dish with olive oil. Cover the bottom of the baking dish with 1/3 of the marinara sauce and arrange half of the eggplant over the sauce. Cover the eggplant with another 1/3 of the sauce. Scatter half of the Parmesan and half of the mozzarella over the sauced eggplant. Repeat with the remaining eggplant, sauce, Parmesan, and mozzarella. Bake until hot and just beginning to brown, about 30 minutes. Serve immediately.








QUICK MARINARA SAUCE





3 tablespoons extra-virgin olive oil


1/2 medium onion, diced (about 1/3 cup)


5 cloves garlic, chopped


7 cups whole, peeled, canned tomatoes in puree (about two 28-ounce can), roughly chopped


2 sprigs of fresh thyme


2 sprigs of fresh basil


1 tablespoon kosher salt


Freshly ground black pepper





Heat the oil in a medium saucepan over medium-high heat. Saute the onion and garlic, stirring, until lightly browned, about 3 minutes. Add the tomatoes and the herb sprigs and bring to a boil. Lower the heat and simmer, covered, for 10 minutes.


Remove and discard the herb sprigs. Stir in the salt and season with pepper to taste. Use immediately, store covered in the refrigerator for up to 3 days, or freeze for up to 2 months.





Yield: about 3 1/2 cups
super tasty aubergine fritters:





1 large aubergine - slice thinly, brush with olive oil and put under a hot grill. brown on both sides. cool and chop into small cubes





mix with 1 beaten egg, 2 crushed garlic cloves, 4 tbsp chopped parsley, 130g breadcrumbs, 90g grated parmesan and a chopped ball of mozzarella. season and leave to stand for 20 mins.


add more breadcrumbs if it's too runny.





shape little balls, flatten and coat with seasoned flour. shake off excess flour and shallow fry in olive oil the fritters until golden brown.
Hi Bob!





Great things to do with Eggplane. I love to peel them and slice in thin slices andlet them dry on the picnic table and you have them to add to pasta sauces and it is like mushrooms.





also slice oblong and let them dry well and dip them in egg and bread crumbs and fry. add cheese and tomatoe sauce...like little pizzas.





amny many things to do with them. I like them stuffed. have fun and experiment!
Eggplant is sooo good. I love eggplant, especially Eggplant Parmesan.





Go to allrecipes.com, you're able to search by ingredient there.





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First prepare some tomato curry/sauce and put sliced,fried or roasted eggplants.you can also use pasta sauce or your favourite one.Use fresh herbs %26amp; lemon juice.Serve over boiled rice.
Eggplant Steaks


Recipe courtesy Alton Brown


Show: Good Eats


Episode: Berry From Another Planet








1/4 cup Worcestershire sauce


1/4 cup thick steak sauce


1/2 cup olive oil


2 tablespoon honey


2 teaspoons apple cider vinegar


Kosher salt and fresh ground pepper


8 (1/2-inch) eggplant slices, purged with salt


1 cup grated Parmesan


3 tablespoons chopped parsley, optional


In a small bowl whisk together the Worcestershire, steak sauce, olive oil, honey, and apple cider vinegar. Season with salt and pepper.


Pat your eggplant dry with paper towels. With a pastry brush apply the sauce to both sides of the eggplant. Place eggplant rounds onto a sheet tray fitted with a rack. Place the tray under the broiler for until eggplant is nicely browned, approximately 2 minutes. Turn slices over and place back under broiler to brown the other side. Generously sprinkle freshly grated Parmesan over all of the slices. Place back under the broiler for 1 minute to nicely brown the cheese. Serve plain or sprinkle with freshly chopped herbs.








Eggplant Pasta


Recipe courtesy Alton Brown


Show: Good Eats


Episode: Berry From Another Planet








2 medium-large eggplants


Kosher salt, for purging


4 tablespoons olive oil


1 teaspoon garlic, minced


1/2 teaspoon chile flakes


4 small tomatoes, seeded and chopped


1/2 cup cream


4 tablespoons basil chiffonade


1/4 cup freshly grated Parmesan


Freshly ground pepper


Peel each eggplant leaving 1-inch of skin at the top and bottom unpeeled. Slice the eggplant thinly lengthwise, about 1/4-inch thick. Evenly coat each slice with the salt and purge on a sheet pan fitted with a rack for 30 minutes. Rinse with cold water and roll in paper towels to dry. Slice the pieces into thin strips to resemble pasta.


In a large saute pan heat the oil. Add the garlic and chili flakes and toast. Add the eggplant ';pasta'; and toss to coat. Add the tomatoes and cook for 3 minutes. Add the cream and increase heat to thicken sauce. Finally add the basil and Parmesan and toss to combine. Season with pepper, no salt needed as the eggplant will have residual salt from the purge. Serve immediately.


Grilled Vegetable Panini


Recipe courtesy Giada De Laurentiis


Show: Everyday Italian


Episode: More Sandwiches





1/4 cup olive oil


2 small Japanese eggplants or 1 medium to large regular eggplant, cut crosswise into 1/2-inch-thick slices


2 zucchini, cut crosswise into 1/2-inch-thick slices


1 small red onion, cut into 1/2-inch-thick slices


Salt and freshly ground black pepper


2 baguettes (each about 2 feet long)


1/2 cup Basil Pesto, recipe follows


8 ounces fresh water-packed mozzarella cheese, drained, sliced


2 tomatoes, sliced


1/2 cup roasted red peppers


8 large basil leaves, optional


Heat a grill pan over medium-high heat. Drizzle the oil over the eggplant, zucchini, and onion slices, then sprinkle with salt and pepper. Working in batches, grill the eggplant, zucchini, and onions until they are tender and grill marks appear, about 4 minutes per side. Cool completely.


Cut each baguette into 6 pieces. Working with one baguette piece at a time, slice in half and spread both sides with the pesto. Working with the bottom slice of the baguette, stack 2 slices of eggplant, 2 slices zucchini, 1 slice onion, 1 slice tomato, 1 slice mozzarella, and 1 slice of roasted pepper. Sprinkle with salt and pepper. Place top half of baguette on top and continue with remaining baguette. (The sandwiches can be made 4 hours ahead. Wrap well with plastic wrap and refrigerate.)





Basil Pesto:


2 cups fresh basil leaves


1/4 cup toasted pine nuts


2 garlic cloves, peeled


1/2 teaspoon salt


1/4 teaspoon freshly ground black pepper


1/3 cup (about) extra-virgin olive oil


1/2 cup grated Parmesan


In a blender, pulse the basil, pine nuts, garlic, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper until finely chopped. With the blender still running, gradually add enough oil to form a smooth and thick consistency. Transfer the pesto to a medium bowl and stir in 1/2 cup of cheese. Season the pesto with more salt and pepper, to taste. (The pesto can be made 2 days ahead. Cover and refrigerate.)





Yield: 1 cup


Prep Time: 10 minutes








the last two were filipino dishes.





Eggplant Asado








* 3-4 eggplants


* 2 tbsp. soy sauce


* 1 tsp. vetsin


* 1 tsp. calamansi juice


* 1/2 cup water


* 1 large onion, sliced into thick rings


Fry onion rings until half cooked. Set aside.





Peel eggplant. Cut crosswise into 1/2'; thick slices. Fry till light brown. After frying set aside oil, put back fried eggplant in pand and add soy sauce, calamansi juice, water and season with vetsin. Cover and cook until done.








Ingredients:


2 pcs. eggplant, (about 80 gms. per piece)


1 cup all purpose flour


2 pcs. eggs, slightly beaten


1 cup breadcrumbs


cooking oil for deep-frying


200 gms. Quickmelt cheese














For tomato sauce:


1/4 cup butter


1 tbsp. garlic, minced


3 tbsps. tomato paste


1 cup tomato sauce


1/2 cup beef broth


1 tbsp. fresh basil, chopped (or 1/2 tbsp. dried)


salt %26amp; pepper to taste





Directions:


Preheat oven to 350掳F. Slice the eggplants lengthwise into 1/2'; - thick pieces, about 3 inches long. Dredge in flour, then in eggs and finally in breadcrumbs. Deep fry in hot oil until golden in color. Drain in paper towels. Set aside.





Prepare tomato sauce by melting butter in a saucepan. Saut茅 garlic then add tomato paste. Cook for a minute then add tomato sauce and wine. Let simmer for another minute then add beef broth. Allow mixture to simmer for 2 minutes more. Add basil and season to taste. Set aside. Pour one third of the tomato sauce you have prepared in baking dish. Lay eggplant fritters with grated cheese as top most layer. Bake for 15 minutes.