Thursday, January 7, 2010

Great eggplant recipe...one that you've made please.?

I bought two beautiful eggplants yesterday. I was planning to make eggplant parmesean. But, this morning I'm wondering what else can I do. DH won't eat plain, fried eggplant.Great eggplant recipe...one that you've made please.?
I love this one...my mother in law used to make it all the time and we would just eat them as she fried them. also have used them for eggplant parm but they are great alone or on a sandwich or simply as a side. She never measured anything and I just learned from her by watching but it's really really easy.





Make a batter with all purpose flour, beer, salt and pepper, parsley,some garlic powder and A LOT I use a cup or two, of parmesan and or romano cheese. You want the batter to be ';fairly'; thick. Peel the eggplant, slice (we slice them very very thin but that is preference I suppose). Press them between paper towels to absorb moisture. Dip in the batter and fry in olive oil turning only once. Drain on paper and sprikle with some salt and eat them as they come out of the pan. ha ha ha. I know I do. : )Great eggplant recipe...one that you've made please.?
Glad you enjoyed it! I must say...since I sent this recipe I have been craving it. Too bad I don't have the ingredients. Report Abuse

it's been awhile but ratatouille was very good , also eggplant parmesean is very good .
LOUISIANA EGGPLANT CASSEROLE


1 eggplant, peeled and diced


1 onion, chopped fine


1/2 green bell pepper, seeded and chopped


1/2 lb ground beef


3 tablespoons bacon drippings


1 cup tomato puree


2 cups soft breadcrumbs


3/4 cup grated cheese


1 1/2 teaspoons salt


1/8 teaspoon pepper


1 teaspoon sugar


Butter a casserole dish and preheat oven to 350掳F.


Cover eggplant with boiling salted water; let stand for five minutes; drain well. Brown onion, bell pepper and meat in bacon drippings until onion is translucent, about five minutes.


Add tomato puree and heat thoroughly. Add drained eggplant and remaining ingredients. Place in prepared casserole, cover and bake for 1/2 hour; remove cover, increase temperature to 400F and bake for an additional 15 minutes until golden brown on top.





nfd
Eggplant lasagne is a great meal.





Skin and slice eggplant thin less that 1/2 in. pan fry in olive oil and garlic till tender. set eggplant aside. Cook ground beef or turkey or veal in same pan. drain and add three roma tomatos cubes. redue liquor add tomato plaste.





use eggplant as lasagne noodles with sauce and mozz. cheese. very healthy when using turkey
i just usually put the eggplants on the stove till browned..slice b4 cooking of course...make this mayo sauce....use 3 tablespoons mayonaisse..mix in some soy sauce until it a little watery and creamy..add to taste...chop up 3 cloves garlic..throw garlic in and stir...just serve on hot eggplant!! delicious and sooo simple!





these eggplant fries r also awesome!!





2 medium eggplants, peeled and sliced into 3/4-inch sticks, 4-inches long


Salt


1 cup milk


2 eggs


3/4 cup flour


3/4 cup self-rising cornmeal


3 teaspoons Hidden Valley庐 Original Ranch庐 Salad Dressing %26amp; Seasoning Mix





DIRECTIONS


Salt both sides of eggplant and place on paper towels to drain for 30 minutes. Rinse and pat dry.


In a medium bowl, mix milk and eggs until well blended. Combine flour, cornmeal, seasoning and 1/2 teaspoon salt in wide shallow bowl.


Heat oil in frying pan on high heat.


Dip eggplant sticks into egg mixture and then cornmeal mix. Place in oil, flipping regularly and fry 3 minutes, or until golden brown.


Drain on paper towels. Serve immediately.


1 medium eggplant, sliced into 1/4 inch rounds


2 large tomatoes, sliced


1 (11 ounce) log goat cheese or mozzarella cheese


4 tablespoons olive oil


2 tablespoons balsamic vinegar


salt and pepper to taste





DIRECTIONS


Preheat grill for medium heat.


In a large bowl, coat eggplant with olive oil and balsamic vinegar. Season with salt and pepper.


Arrange half of the eggplant slices on a tray. Place a slice of tomato and a slice of goat cheese on each slice of eggplant. Sprinkle a little salt and pepper on the tomatoes and cheese. Top with remaining slices of eggplant, and secure each bundle with a toothpick.


Lightly oil the grill grate. Remove toothpicks, and arrange bundles on grate. Cook about 7 to 8 minutes, then carefully flip. Continue cooking for 6 to 7 minutes.


Notes
cut and roast with big chunks of fresh tomatos, garlic cloves, zuchinni, squash, and red onions, all drizzled with olive oil and balsamic vinagrette.


drizzle with oil and grill right on the stove.


use course salt and freshly ground pepper for both.





Eggplant Bake


INGREDIENTS





* 1 tablespoon olive oil


* 2 eggs, lightly beaten


* 1 cup Italian seasoned dry bread crumbs


* 1 eggplant, sliced into 1/2 inch rounds


* salt to taste


* 1 medium onion, sliced


* 2 tomatoes, sliced


* 1 cup grated Parmesan cheese


* 1 cup crumbled feta cheese


* 4 slices Muenster cheese, torn into strips





DIRECTIONS





1. Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13 inch baking dish with cooking spray.


2. Heat the oil in a skillet over medium heat. Place eggs and bread crumbs in 2 separate bowls. Dip eggplant slices in eggs, then in bread crumbs to coat. Fry coated eggplant slices in the skillet until golden brown. Season with salt, and drain on paper towels.


3. In the prepared baking dish, layer eggplant, onion, tomatoes, Parmesan cheese, and feta cheese. Top with strips of Muenster.


4. Bake 30 minutes in the preheated oven, until cheese is melted and bubbly.





Eggplant Delight


INGREDIENTS





* 3 tablespoons vegetable oil


* 1 medium eggplant, sliced into 1/2 inch rounds


* 1 medium onion, sliced into rings


* 1/2 cup shredded Cheddar cheese


* salt and pepper to taste





DIRECTIONS





1. Heat oil in a large skillet over medium-high heat. Add onion, and saute until browned. Remove the onion to a bowl, and place eggplant slices in the hot skillet. Fry on both sides until browned and tender. Season with salt and pepper. When the eggplant is tender, top slices with onion, and then cover with cheese. Allow cheese to melt for a few minutes before placing on plates and serving.





Eggplant with Almonds


INGREDIENTS





* 2 large eggplants, cut into cubes


* salt


* 1/4 cup olive oil


* 1 large onion, minced


* 2 cloves garlic, minced


* 1 cup whole almonds, skin removed


* 2 cups cherry tomatoes, halved and seeded


* 4 mint leaves, sliced


* 2 tablespoons white wine


* 2 tablespoons white sugar


* 1 pinch salt


* 1/2 teaspoon chili powder


* 1/2 cup chopped fresh parsley








DIRECTIONS





1. Place the eggplant in a colander and sprinkle with salt. Set the colander in the sink to drain off liquid, about 20 minutes. Pat the cubes with paper towel to remove excess salt.


2. Heat the olive oil in a large skillet over medium-high heat. Cook the onion in the oil until translucent. Add the garlic; cook and stir another 2 minutes. Stir in the eggplant and almonds, cooking and stirring until the eggplant is tender, but not mushy, about 20 minutes.


3. When the eggplant is cooked through, mix in the tomatoes, mint, white wine, sugar, salt, and chili powder. Cook mixture for 10 minutes, stirring occasionally; remove from heat and garnish with parsley.
I love chicken and eggplant. It's like parmesian. make your eggplant parmesian and top with breaded and fried chicken breasts. Then top with more ricotta and then mozzarella cheese. Bake. It's really good.
I rarely cook by a recipe unless I am baking. But there are a lot of recipes out there. Eggplant rollatini.





Cut the eggplant lengthwise about 1/4'; thick and season both sides with salt and pepper. Lay it on some papertowel. While some of the bitter juices are running out make your cheese mixture. I use 1 small container of ricotta, about 1/2 c. parm cheese, 1 egg, and about 1 tbsp. each salt, pepper and oregano. Then broil your eggplant about 5 minutes per side. Let it cool enough for you to handle. Spoon about 2 tbsp. of the cheese mixture about 1'; from the wider end of the eggplant and roll. In a baking dish spread out some tomato sauce, put the rollatini seam side down and top with some more sauce. Bake at 350 for about 1/2 hour. If you want more cheese you can uncover and top with parm or mozz cheese and rebake.
Video on how to fry:


http://video.about.com/vegetarian/Eggpla鈥?/a>





Video on how to broil:


http://video.about.com/vegetarian/Broil-鈥?/a>





Video on how to bake eggplant parmesan:


http://video.about.com/vegetarian/Eggpla鈥?/a>





Video - Eggplant Cutlets, Eggplant Burgers:


http://www.ifood.tv/video/dominex_eggpla鈥?/a>
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