What is your favorite eggplant or veggie recipe?

I am working on only eatting seafood (meat source) and I wanted to know what your favorite eggplant recipe is or any other veg recipe for that matter. Thanks.What is your favorite eggplant or veggie recipe?
Eggplant Parmesan





Dip eggplant slices in beaten eggs. Coat with Italian seasoned bread crumbs and brown in hot olive oil.


Spray a 13x9 baking dish with non stick olive oil. Put enough spaghetti sauce in the bottom to cover. Put in a layer the browned eggplant. Sprinkle grated parmesan and mozzarella cheese on top of the eggplant. Add more spaghetti sauce. Continue to layer ingredients. Finish with spaghetti sauce. Cover with foil and bake in a 350 oven for 30 minutes. Remove foil and cover the top with grated parmesan and mozzarella cheese and put under broiler until cheese is melted and starts to brown. Let stand a few minutes before servingWhat is your favorite eggplant or veggie recipe?
Olive Garden Eggplant Parmigiana


Author/Submitted by: Gloria Pitzer


Servings: 4


Categories: Vegetables


Ingredients:


1 Eggplant, peeled, sliced 1/4';


Flour


Oil


Seasoned salt


1 pound Spaghetti sauce, meat flavored


1/4 cup Grape jelly


1 14 ounces Can Stewed tomatoes, sliced


4 slices mozzarella cheese


Directions:


1. Moisten eggplant and coat lightly in flour. Quickly brown slices in hot oil, dusting each side generously with seasoned salt. When fork tender and golden brown transfer to jelly roll pan. Cover loosely with foil and bake at 375~ about 20 to 25 minutes or until tender. Use 8 slices for this amount of sauce.


2. SAUCE-Combine sauce, jelly and tomatoes that have been broken up with a fork. Heat on medium until piping hot. Do not boil Be sure jelly is melted. Arrange 2 sl eggplant on each of 4 plates. Cover each with 1 sl of mozzarella. Ladle sauce over all, not to cover completely. Place plates in 375~ oven just to melt cheese and serve promptly.
My favorite eggplant recipes are ';The Imam Fainted-Turkish Ratatouille (Imam Bayildi)'; and ';Stuffed Eggplants With Ground Beef (Karniyarik)';. They are both traditional Turkish dishes and just delicious.





You can find the recipes from www.turkishfoodandrecipes.com





Here is the recipe for The Imam Fainted-Turkish Ratatouille:





2 lb eggplant


1 big onion, sliced round/chopped


2-3 tomatoes, diced/grated or 1 陆 cup crushed tomato


2-3 green peppers/bell peppers


4-5 cloves of garlic, sliced


1/3 bunch of parsley, chopped


1-2 cup canola oil for frying


2 tbsp olive oil


1tsp+1 tsp salt to taste


1/2 tsp sugar


陆 tsp black pepper


1/3 cup hot water


1 lemon鈥檚 juice





Wash eggplants and peel them striped. Take the green parts without damaging the tops. If eggplants are small and thin; fry them over high heat (Frying whole eggplants over high heat, prevents them to absorb much oil). Place them over a paper towel and then arrange over an oven tray. With a spoon cut them lengthwise and open. Sprinkle 1 tsp of salt all over.


If eggplants are large (like the ones in USA); cut them in 2 or 3 pieces lengthwise. Then fry both sides over high heat. And then place over a paper towel. Arrange them over an oven tray and sprinkle 1 tsp salt all over.


Chop half of the peppers. In a skillet, saut茅 onions with olive oil. Then stir in garlic and chopped pepper. Saute for 2-3 minutes and add tomatoes, sugar and salt. Cook over low-medium heat till the mixture gets thick. Stir in parsley and black pepper and turn the heat off.


Fill eggplants with the mixture evenly. Slice the remaining peppers in strips and arrange over the eggplants.


Preheat the oven 400 F (200 C) and pour 1/3 cup hot water in tray. Drizzle lemon juice over eggplants and cook for 10-15 minutes.


Serve Turkish Ratatouille warm or cold as you like.
Eggplant and linguini is terrific! slice 2 eggplants long wise from top to bottom not across-in about half inch thickness. Fry in olive oil until tender but not mushy. drain on paper towels. In the mean time cook about half a pound of linguini and drain. toss in melted butter (about half a stick) and minced garlic to your taste. Use a jar of good spaghetti sauce or make home-made. Layer a cup of sauce on bottom of 13x9 pan, then take each slice of eggplant and fill with a little linguini and roll up. place these on top of sauce. Then cover with about another cup or two of sauce and sprinkle on fresh parm and shredded mozzorella. Spray a piece of foil with Pam and cover. Bake at 375 for about 40 to 45 minutes, uncover and bake 5 to 10 minutes more. Enjoy
Looks like everyone likes eggplant Parmesan. I like it too, it is a good main dish. For a side dish, and my favorite way to fix it, is to dredge it in flour and a lot of egg and fry it.
I love eggplant. Try this ';baked'; eggplant parm - less mess and less fat...





http://www.youvegotsupper.com/recipes/Ba鈥?/a>
i love eggplant parmesan %26lt;3