i was wondering if anyone knows any good recipes to use with eggplant? I make this really good dish with it but i always have so much left over (I only cook for 2 people). i hate throwing it away i just don't know how else to use it. Any ideas????Recipes with eggplant???
Here are a few that are good!! Enjoy!
Eggplant Rollatini
INGREDIENTS
1 eggplant, peeled and cut lengthwise into 1/4 inch slices
1 egg, beaten
1 cup Italian seasoned bread crumbs
2 tablespoons olive oil
1 cup ricotta cheese
10 slices prosciutto
1 (14 ounce) jar spaghetti sauce
2 cups shredded mozzarella cheese
1 (8 ounce) package angel hair pasta
DIRECTIONS
Dip the eggplant slices in egg, then coat with bread crumbs. Heat the olive oil in a large skillet over medium-high heat. Fry the eggplant on each side until golden brown. Remove to a paper towel lined plate to drain.
Preheat the oven to 350 degrees F (175 degrees C).
Spread a thin layer of ricotta cheese onto each slice of eggplant. Place a slice of prosciutto onto each one. Roll up tightly, and place seam side down in a 9x13 inch baking dish. Pour spaghetti sauce over the rolls, and top with shredded mozzarella cheese.
Bake for 15 minutes in the preheated oven, until the cheese is melted and lightly browned.
While the eggplant rolls are baking, bring a large pot of lightly salted water to a boil. Add the angel hair pasta, and cook for 2 to 3 minutes, until tender. Drain. Serve eggplant rolls and sauce over pasta.
Eggplant Delight
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
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 Parmigiana Caponata
INGREDIENTS
1 cup olive oil, divided
1 eggplant, sliced into 1/2 inch rounds
2 red bell peppers, chopped
8 slices mozzarella cheese
1 small onion, chopped
2 cloves garlic, minced
1 (16 ounce) can stewed tomatoes, with juice
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh oregano
1/4 cup balsamic vinegar
1/4 cup red wine vinegar
1/2 cup brown sugar
8 tablespoons tomato paste
8 anchovy fillets, chopped
3 tablespoons capers, chopped
1 teaspoon salt
1 teaspoon ground black pepper
1 cup grated Parmesan cheese
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
Heat 1/2 cup olive oil in a large heavy skillet. Saute eggplant until each piece becomes saturated with oil. Use eggplant to line the bottom of a 3 quart casserole dish. Saute the red peppers until tender, and layer over eggplant in casserole dish. Top with mozzarella.
Heat remaining olive oil, and cook onions and garlic until lightly browned and caramelized. Stir in stewed tomatoes, basil, and oregano and simmer 5 minutes. Add balsamic vinegar, red wine vinegar, brown sugar, and tomato paste. Simmer for 10 minutes. Add anchovy filets and capers. Season with salt and pepper. Pour over the mozzarella cheese in the casserole dish. Sprinkle Parmesan cheese on top of sauce.
Bake in preheated oven for 20 to 25 minutes, or until cheese is melted.
Grilled Eggplant and Feta Farfalle
INGREDIENTS
1 eggplant, cut into 3/4 inch slices
3 tablespoons olive oil, divided
1 (16 ounce) package farfalle pasta
1 red bell pepper, chopped
2 carrots, peeled and diced
2 onions, chopped
6 cloves garlic, chopped
1 (14.5 ounce) can diced tomatoes, undrained
3/4 teaspoon dried oregano
1/4 teaspoon dried basil
1 teaspoon dried marjoram
1/8 teaspoon dried mint
1 pinch dried dill weed
1/2 teaspoon celery salt
1/8 teaspoon crushed red pepper flakes
1 pinch ground cinnamon
salt and pepper to taste
1/4 cup grated Parmesan cheese
8 ounces feta cheese, crumbled
DIRECTIONS
Preheat an outdoor grill for medium high heat, and lightly oil grate. Rub eggplant with olive oil, and sprinkle with salt and pepper. Grill until each side has golden brown grill marks and is fragrant. Let cool, then cut into cubes. Set aside.
Preheat oven to 325 degrees F (165 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Heat 1 tablespoon olive oil in a large pot over medium heat. Saute bell pepper, carrot, onion, and garlic until the onions are translucent. Stir in eggplant, and saute until it is tender. Add the diced tomatoes. Season with oregano, basil, marjoram, mint, dill, celery salt, crushed red pepper, cinnamon, salt and black pepper. Mix in Parmesan cheese. In a large bowl, combine pasta with vegetable mixture. Spoon into a 9x13 inch baking dish. Sprinkle top with feta cheese.
Cover, and bake in preheated oven for 15 minutes. Remove cover and continue baking for 10 minutes.
Ricotta Eggplant Rolls
INGREDIENTS
1/2 cup vegetable oil, divided
4 cloves garlic, minced
1 (28 ounce) can crushed tomatoes in puree
1 (10 ounce) can tomato sauce
2 tablespoons Italian seasoning
1 teaspoon salt
1 teaspoon white sugar
1/2 teaspoon ground black pepper
2 cups plain dried bread crumbs
1 cup all-purpose flour
2 eggs
1/4 cup heavy cream
2 large eggplants, peeled and sliced lengthwise into 1/4 inch slices
1 (15 ounce) container ricotta cheese
2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
3/4 cup chopped fresh parsley
fresh parsley, for garnish (optional)
DIRECTIONS
Heat 1 tablespoon of the olive oil in a large saucepan over medium heat. Add garlic, and cook until fragrant and lightly browned. Pour in the crushed tomatoes and tomato sauce. Season with Italian seasoning, salt, sugar, and pepper. Simmer covered over medium-low heat for 30 minutes, stirring occasionally. Remove from heat and set aside.
Preheat the oven to 400 degrees F (200 degrees C). In a large shallow dish, stir together the bread crumbs and flour. In a separate dish, whisk together the eggs and cream with a fork.
Heat the remaining olive oil in a large skillet over medium-high heat. Dip each eggplant slice into the egg mixture, then coat with breadcrumbs. Fry each slice until golden brown in the hot oil, turning once. Drain on paper towels.
Spread a thin layer of the marinara sauce in the bottom of a 9x13 inch baking dish. In a large bowl, stir together the ricotta cheese, mozzarella cheese, Parmesan cheese and parsley. Spread 2 to 3 tablespoons of the cheese mixture onto one side of each slice of eggplant. Roll up, and place in the baking dish seam side down. Spoon the remaining tomato sauce over the rolls. Cover the baking dish with a lid or aluminum foil.
Bake for 30 minutes in the preheated oven. Garnish with additional chopped parsley before serving if desired.
Eggplant Casserole
INGREDIENTS
1 large eggplant, peeled, cubed and boiled until soft
1/2 cup butter
2 eggs, beaten
1 1/2 cups shredded reduced-fat Cheddar cheese
1 (10.75 ounce) can condensed cream of mushroom soup
1/4 teaspoon dried sage
1/4 teaspoon dried thyme
1/4 teaspoon dried oregano
salt and pepper to taste
2 cups crumbled cornbread
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
Mash the eggplant in water; drain off excess water.
Thoroughly mix eggplant, butter, eggs, cheese and soup. Season with sage, thyme, oregano, salt and pepper.
Pour mixture into a medium casserole dish, crumble cornbread onto the top of the casserole, and bake 45 minutes in the preheated oven.Recipes with eggplant???
Italian Eggplant Parmesan Recipe
Ingredients
1 medium eggplant sliced
1 egg
2 Tbs milk
Italian bread crumbs
1/4 cup olive oil
1/2 cup Chianti
6 ounces tomato paste
1/4 tsp oregano
1 garlic clove, crushed
1/8 tsp salt
1/8 tsp black pepper, freshly ground
1/2 pound mozzarella, sliced
1 cup Parmesan cheese, freshly grated
Directions
Wash the eggplant and slice it into rings around 1/2'; thick.
Mix together egg and milk, and dip slices of eggplant into this.
Roll the eggplant in bread crumbs until well coated.
Grease a cookie sheet with the oil, and layer the eggplant slices on the sheet.
Brush or spray more oil on top.
Bake for 15 minutes at 400F, flip then bake on the other side for another 15 minutes.
In a small sauce pot mix together Chianti and tomato paste.
Add the oregano, garlic, salt and pepper.
Simmer for 10 minutes.
Place the slices of eggplant into a baking dish, in an layer.
Pour a Tbs of sauce onto each slice of eggplant.
Layer mozarella on top of each slice.
Sprinkle Parmesan cheese over the top of the mozzerella.
Cook for 20 minutes at 400F.
Let stand for 5-10 minutes before serving.
Serve with the remaining sauce.
This recipe is awesome. My suggestion is to bake half the night you want it, and cover and freeze the other half for a quick meal without all the work:
***Eggplant Rollatini***
Nonstick olive oil spray
All purpose flour
4 large eggs, beaten to blend
3 1/2 cups fresh breadcrumbs made from crustless French bread
2 2/3 cups grated Parmesan cheese
(about 8 ounces)
18 1/4- to 1/3-inch-thick lengthwise eggplant slices (from 2 medium)
3 cups (packed) coarsely grated whole-milk mozzarella cheese (about 12 ounces)
1 1/4 cups ricotta cheese (preferably whole-milk)
3/4 cup chopped fresh basil leaves
3 cups purchased marinara sauce
PreparationPreheat oven to 350掳F. Spray 3 baking sheets and one 13x9x2-inch glass baking dish with nonstick spray. Place flour in 1 wide shallow bowl, eggs in second bowl, and breadcrumbs mixed with 1 cup Parmesan cheese in another. Sprinkle each eggplant slice with salt and pepper. Coat each slice with flour, then beaten egg, and finally breadcrumb mixture. Arrange eggplant slices in single layer on prepared sheets. Bake eggplant in batches until coating is golden, turning after 15 minutes, about 30 minutes total. Cool on sheets.
Mix mozzarella cheese, ricotta cheese, basil, and 1 cup Parmesan cheese in medium bowl. Season filling with salt and pepper. Divide filling among eggplant slices (about 3 tablespoons per slice); spread evenly. Starting at 1 short end, roll up eggplant slices, enclosing filling. Arrange rolls, seam side down, in prepared baking dish. (Can be made 1 day ahead. Cover and chill.)
Preheat oven to 350掳F. Spoon marinara sauce over rolls; sprinkle with remaining 2/3 cup Parmesan cheese. Bake uncovered until rollatini are heated through and mozzarella cheese melts, about 30 minutes.
OR
***Cindy's Ritzy Eggplant***
1 (8 ounce) package buttery round crackers (Ritz)
1 teaspoon onion powder
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon salt
2 eggs, beaten
1/2 lime, juiced
1 eggplant, peeled and sliced into 1/2 inch rounds
3/4 cup freshly grated Parmesan cheese
DIRECTIONS
Preheat oven to 375 degrees F (190 degrees C). Spray baking sheet with cooking spray or lightly grease with olive oil.
Crumble crackers into a large bowl. Stir in onion powder, black pepper, garlic powder, and salt.
In a separate bowl, stir together eggs and lime juice.
Dip eggplant slices into egg mixture, then dredge in cracker mix, and place on baking sheet.
Bake in preheated oven for 15 minutes. Turn eggplant pieces, top with grated cheese, and cook an additional 15 minutes.
Eggplant Au Gratin
SERVINGS - 2
# 1 small eggplant (about 1/2 pound) , peeled and cut into 1/4-inch slices
# 1 tablespoon olive oil
# 3/4 cup spaghetti sauce
# 3/4 cup shredded part-skim mozzarella cheese
# 2 tablespoons shredded Parmesan cheese
Brush both sides of eggplant slices with oil. Place on an ungreased baking sheet. Bake at 400掳 for 8 minutes. Turn and bake 7-8 minutes longer or until lightly browned and tender. Cool on a wire rack.
Place one eggplant slice in each of two 10-oz. ramekins coated with cooking spray. Top each with 2 tablespoons spaghetti sauce and 2 tablespoons mozzarella cheese. Repeat layers twice. Sprinkle with Parmesan cheese. Bake, uncovered, at 350掳 for 20-25 minutes or until bubbly and cheese is melted. Yield: 2 servings.
Any dish you make you can freeze, for the most part...
I cook for myself and my husband too...so when I make eggplant parmasian, I fry up the individual eggplant slices and freeze them in a tupperware container for another meal. Or if I make it lasagna style, I buy those cheap tins and make two smaller ones.
Baba Ganoush is one that is good, but I've never made it..only eaten it.
http://www.aubergines.org/recipes.php
Here are a couple listed...they all look good! I might try them myself!
egg plant parmigiana
Thursday, December 24, 2009
I have an eggplant at home and I don't know what to do with it. What's a good vegetarian eggplant recipe?
try making eggplant Parmesan. its pretty simple really, slice the eggplant then bread the eggplant in breadcrumbs and saute in a tablespoon of oil. put over your favorite cooked noodles (i like angel hair) and top with marinara (or a really great spaghetti sauce) put Parmesan cheese all over the whole thing and bake for about 15 minutes (just long enough to melt the cheese) make sure all the ingredients are already hot when you put it in the oven or it will come out cold in the middle. I'm a restaurant manager, and have been cooking professionally for 15 years.I have an eggplant at home and I don't know what to do with it. What's a good vegetarian eggplant recipe?
well egg plant good in stew. maybe u should add like carraot, all kind of stuff into a pot and and a pinch of salt. there u get a good vegie stewI have an eggplant at home and I don't know what to do with it. What's a good vegetarian eggplant recipe?
If you like spicy food, try this. Slice your eggplant in quarters and then into chunks. You can leave the skin on. Toss it with Lime juice, garlic chili paste (found in asian markets) salt, pepper, a little oil and sesame seeds optional. Broil on a cookie sheet in the oven stirring occasionally. ALSO you can make a dressing or casserole with it. Peel and cut into chunks. Cook with a little water and a chopped onion, just until it softens. Add salt, pepper, garlic and cayenne or crushed red pepper flakes. You can then mix in RAW peeled shrimp (if you eat shrimp--it's fine without it). Add some seasoned Italian breadcrumbs as a binder. Put in a baking dish, top with parmesean cheese, bake until thickened and bubbling. That's it!
eggplant parmesan....
Baba Ganoush (Eggplant Dip)
Poke 2-3 holes in whole eggplant and stick in oven at 400-450 and cook 20-30minutes until soft and deflated. Let cook slightly and squeeze out insides into blender, through skin away. Add lemon juice, garlic (I like alot) salt/pepper, and Tahini (if you like that or know what it is, if not it's fine without it. It gives the eggplant a really nice smoky taste. You could roast it on the grill too and it's even better. Serve with pita bread slices or chips, veggies. If you make without the tahini, it's fat free!
Linguine with Eggplant
(29 votes)
1 pound linguine
2/3 cup olive oil, divided
2 small eggplant, cut into 1/2-inch chunks
3/4 teaspoon garlic powder
1/2 teaspoon dried oregano
3/4 teaspoon salt
1/2 teaspoon pepper
4 plum tomatoes, chopped
2 tablespoons fresh parsley, chopped
In a large pot, cook the linguine as package directs; drain well. Place linguine in a large bowl and toss with 2 tablespoons olive oil; set aside.
In the same pot, heat the remaining oil over medium-high heat. Saut茅 the eggplant for 10-12 minutes, until lightly browned. Add the garlic powder, oregano, salt, and pepper and saut茅 for about 5 minutes more. Add the tomatoes, parsley, and linguine and toss gently until heated thru. Serve immediately.
Eggplant Catalana
(16 votes)
4 large eggplants
1 medium size onion
garlic to taste
1 cup oil
1 pound fresh tomatoes
6 walnuts
fresh parsley
salt
1 cup stock
Cut the eggplant in slices crosswise, with their skin, sprinkle with salt and let rest 10 minutes. Drain, dry and fry in hot oil. Put aside.
In an earthenware pot with a little oil, fry the peeled and minced garlic, with the peeled and minced onion. When done, add the peeled tomatoes cut in small pieces, and when cooked, add the eggplant.
Salt and pepper to taste, and then add the walnuts, processed coarsely in a food processor and stirred in the cup of stock.
Cook at very low heat until not too liquid. It is served in the earthenware pot in which it was cooked, and can be served with a fried egg per person if desired.
These are just two of over 3,000 eggplant recipes on this site.
Hope it helps!!
go to allreicpes.com!
if you can find a recipe for it, capanata is an excellent italian relish. it contains eggplant, tomato sauce, olive oil, and capers.
The only way I've seen it done is sliced %26amp; grilled with some olive oil and spices.
okay this is gonna sound weird but its good if vegitarians eat cheese. do vegitarians eat cheese? anyways,,, melt pizza sauce and cheese and spread it on top of a cooked and peeked and cut up eggplant it tastes alittle like pizza!!!
Look up a recipe for eggplant parmesan. Absolutely yummie.
If you are willing to try something different and like spicy stuff, the chk out this recipe, its indian...
egg plant (brinjal) (should be fat and big)
5-6 big onion finally chopped
7-8 green chillies
2 tablespoon fine cut ginger
5-6 big tomatoes finally chopped
1/2 tsp red chilli powder
2 tsp dhania powder
salt to taste
oil %26amp; jeera for saute
green coriander to garnish
1 tsp Garam Masal and a pinch of heeng
you have an oven, preheat the oven to 375 degrees. Grease the Egg Plant with some oil and wrap in the baking sheet and put in the oven. Keep checking it with pressing it with some stick.
Allow the eggplant to cool a little. Peel the outer skin of the eggplant under cold water.
When the skin is removed, crush the eggplant using knife/spoon or masher well so that it has an even consistency. you can spare the seeds if you want.
Put some oil in a pan. When hot, put heeng and Jeera(cumin seeds) into it. After 5 seconds put the finely chopped onion into it.
When the onions are light golden brown, add the finely cut green chillies and ginger into it.
Heat it for 2-3 minutes. Then add tomatos and stir untill this masala leave oil..
Add all the masalas and add the eggplant to it. Stir it well and crush the eggplant as much as possible.
Heat it untill egg plant mix into this onion and tomato paste.
The more you saute it the more you get the taste of it.
You can fry in - just coat it with bread crumbs and eggs or make Eggplant Parmesan - slice it thin and put it in a casserole dish with diced italian seasoned tomatoes, parmesan cheese and some pasta then top with mozzerella and bake. Good stuff, good luck
Put it on some veggy pizza with some ranch!!!
well egg plant good in stew. maybe u should add like carraot, all kind of stuff into a pot and and a pinch of salt. there u get a good vegie stewI have an eggplant at home and I don't know what to do with it. What's a good vegetarian eggplant recipe?
If you like spicy food, try this. Slice your eggplant in quarters and then into chunks. You can leave the skin on. Toss it with Lime juice, garlic chili paste (found in asian markets) salt, pepper, a little oil and sesame seeds optional. Broil on a cookie sheet in the oven stirring occasionally. ALSO you can make a dressing or casserole with it. Peel and cut into chunks. Cook with a little water and a chopped onion, just until it softens. Add salt, pepper, garlic and cayenne or crushed red pepper flakes. You can then mix in RAW peeled shrimp (if you eat shrimp--it's fine without it). Add some seasoned Italian breadcrumbs as a binder. Put in a baking dish, top with parmesean cheese, bake until thickened and bubbling. That's it!
eggplant parmesan....
Baba Ganoush (Eggplant Dip)
Poke 2-3 holes in whole eggplant and stick in oven at 400-450 and cook 20-30minutes until soft and deflated. Let cook slightly and squeeze out insides into blender, through skin away. Add lemon juice, garlic (I like alot) salt/pepper, and Tahini (if you like that or know what it is, if not it's fine without it. It gives the eggplant a really nice smoky taste. You could roast it on the grill too and it's even better. Serve with pita bread slices or chips, veggies. If you make without the tahini, it's fat free!
Linguine with Eggplant
(29 votes)
1 pound linguine
2/3 cup olive oil, divided
2 small eggplant, cut into 1/2-inch chunks
3/4 teaspoon garlic powder
1/2 teaspoon dried oregano
3/4 teaspoon salt
1/2 teaspoon pepper
4 plum tomatoes, chopped
2 tablespoons fresh parsley, chopped
In a large pot, cook the linguine as package directs; drain well. Place linguine in a large bowl and toss with 2 tablespoons olive oil; set aside.
In the same pot, heat the remaining oil over medium-high heat. Saut茅 the eggplant for 10-12 minutes, until lightly browned. Add the garlic powder, oregano, salt, and pepper and saut茅 for about 5 minutes more. Add the tomatoes, parsley, and linguine and toss gently until heated thru. Serve immediately.
Eggplant Catalana
(16 votes)
4 large eggplants
1 medium size onion
garlic to taste
1 cup oil
1 pound fresh tomatoes
6 walnuts
fresh parsley
salt
1 cup stock
Cut the eggplant in slices crosswise, with their skin, sprinkle with salt and let rest 10 minutes. Drain, dry and fry in hot oil. Put aside.
In an earthenware pot with a little oil, fry the peeled and minced garlic, with the peeled and minced onion. When done, add the peeled tomatoes cut in small pieces, and when cooked, add the eggplant.
Salt and pepper to taste, and then add the walnuts, processed coarsely in a food processor and stirred in the cup of stock.
Cook at very low heat until not too liquid. It is served in the earthenware pot in which it was cooked, and can be served with a fried egg per person if desired.
These are just two of over 3,000 eggplant recipes on this site.
Hope it helps!!
go to allreicpes.com!
if you can find a recipe for it, capanata is an excellent italian relish. it contains eggplant, tomato sauce, olive oil, and capers.
The only way I've seen it done is sliced %26amp; grilled with some olive oil and spices.
okay this is gonna sound weird but its good if vegitarians eat cheese. do vegitarians eat cheese? anyways,,, melt pizza sauce and cheese and spread it on top of a cooked and peeked and cut up eggplant it tastes alittle like pizza!!!
Look up a recipe for eggplant parmesan. Absolutely yummie.
If you are willing to try something different and like spicy stuff, the chk out this recipe, its indian...
egg plant (brinjal) (should be fat and big)
5-6 big onion finally chopped
7-8 green chillies
2 tablespoon fine cut ginger
5-6 big tomatoes finally chopped
1/2 tsp red chilli powder
2 tsp dhania powder
salt to taste
oil %26amp; jeera for saute
green coriander to garnish
1 tsp Garam Masal and a pinch of heeng
you have an oven, preheat the oven to 375 degrees. Grease the Egg Plant with some oil and wrap in the baking sheet and put in the oven. Keep checking it with pressing it with some stick.
Allow the eggplant to cool a little. Peel the outer skin of the eggplant under cold water.
When the skin is removed, crush the eggplant using knife/spoon or masher well so that it has an even consistency. you can spare the seeds if you want.
Put some oil in a pan. When hot, put heeng and Jeera(cumin seeds) into it. After 5 seconds put the finely chopped onion into it.
When the onions are light golden brown, add the finely cut green chillies and ginger into it.
Heat it for 2-3 minutes. Then add tomatos and stir untill this masala leave oil..
Add all the masalas and add the eggplant to it. Stir it well and crush the eggplant as much as possible.
Heat it untill egg plant mix into this onion and tomato paste.
The more you saute it the more you get the taste of it.
You can fry in - just coat it with bread crumbs and eggs or make Eggplant Parmesan - slice it thin and put it in a casserole dish with diced italian seasoned tomatoes, parmesan cheese and some pasta then top with mozzerella and bake. Good stuff, good luck
Put it on some veggy pizza with some ranch!!!
I am looking for a basic fried eggplant recipe. Anyone know of one?
I am thinking slice the eggplant, and lightly cover with flour, then put it in a frying pan with olive oil and some salt,pepper, garlic salt?I am looking for a basic fried eggplant recipe. Anyone know of one?
I would cook it in Vegetable oil instead if you have it.
Also if you have an egg or two; scramble them first then dip it in there and then in the flour mixture. (flour and seasonings).I am looking for a basic fried eggplant recipe. Anyone know of one?
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.
.
Here is how I make mine :D
Ingredients:
1medium eggplant (about 1 pound)
1teaspoon salt
6ounces mozzarella cheese
1/2teaspoon active dry yeast
1-1/2cups warm water (105掳F to 115掳F)
2cups all-purpose flour, divided
1/8teaspoon black pepper
4-1/2tablespoons olive oil, divided
2tablespoons minced fresh basil or 1/2 teaspoon dried basil
Vegetable oil
1egg white
Lemon slices (optional)
Fresh basil leaf for garnish
Preparation:
1.Rinse eggplant; cut crosswise into 1/4-inch-thick slices. Place in large colander over bowl; sprinkle with salt. Drain 1 hour.
2.Cut cheese into 1/8-inch-thick slices. Trim cheese slices to size of eggplant slices. Wrap in plastic; set aside.
3.Sprinkle yeast over warm water in medium bowl; stir until dissolved. Whisk in 1-1/2 cups flour and pepper until smooth. Let batter stand at room temperature 30 minutes.
4.Rinse eggplant and drain well; pat slices dry between paper towels. Heat 1-1/2 tablespoons olive oil in large skillet over medium-high heat; add as many eggplant slices in single layer without crowding to hot oil. Cook 2 minutes per side until slices are light brown. Remove with slotted spatula; drain on paper towels. Repeat with remaining olive oil and eggplant slices.
5.Sprinkle cheese slices with basil. Place each cheese slice between 2 eggplant slices; press firmly together. Spread remaining 1/2 cup flour on plate. Dip eggplant stacks in flour to coat lightly.
6.Heat 1-1/2 inches vegetable oil in large saucepan to 350掳F. Adjust heat to maintain temperature. Beat egg white in small bowl with electric mixer at high speed until stiff peaks form; fold into yeast batter. Dip eggplant stacks, 1 at a time, into batter; gently shake off excess. Fry stacks in oil, 3 at a time, 2 minutes per side until browned. Remove with slotted spatula; drain on paper towels. Serve hot with lemon slices. Garnish, if desired.
Have a nice meal :D
Eggplant really holds in moisture, making it hard to bread.
I always sprinkle salt over both sides of the slices and lay it out on paper towels. After 10 minutes, turn the slices over on new pieces of paper towels. This absorbs the moisture, allowing the flour to stick.
I would beat up one egg with two egg whites, season this with pepper and garlic salt. Then press into a mixture of half flour half breadcrumbs. Olive oil tends to burn at a lower temp than other oils, and usually burns at the temp needed to fry anything in it. I recommend using veggie oil. Get it very hot before placing the slices in it, and only fry about 3 at a time, flipping after 1 1/2 min.
I will tell you one ,
slice the eggplants , in a dish put some flour salt and pepper and dip the eggplant in to it , then in another plate beat 2-3 eggs and dip the eggplants in the egg , than in another plate put some bread crumbs and dip the eggplants in them , next set a frying pan and some oil on the stove , working in batches add the sliced eggplants in the oil cook until golden remove and set aside if you like them just like this it's fine if not you can go a step further , if you have homemade tomato sauce that fine if not a jar of the best tomato sauce will do , in a Pyrex dish put some sauce add a layer of eggplants, sprinkle Parmiggiano Reggiano on the layer add some more sauce and working in layers use them all up top with cheese and sauce and cover them with a foil ,place them in a preheated oven at 350F cook for 40 minutes, cut into portions and serve with lettuce and potatoes
http://farm2.static.flickr.com/1079/1386鈥?/a>
try frying an eggplant!
I would cook it in Vegetable oil instead if you have it.
Also if you have an egg or two; scramble them first then dip it in there and then in the flour mixture. (flour and seasonings).I am looking for a basic fried eggplant recipe. Anyone know of one?
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.
.
Here is how I make mine :D
Ingredients:
1medium eggplant (about 1 pound)
1teaspoon salt
6ounces mozzarella cheese
1/2teaspoon active dry yeast
1-1/2cups warm water (105掳F to 115掳F)
2cups all-purpose flour, divided
1/8teaspoon black pepper
4-1/2tablespoons olive oil, divided
2tablespoons minced fresh basil or 1/2 teaspoon dried basil
Vegetable oil
1egg white
Lemon slices (optional)
Fresh basil leaf for garnish
Preparation:
1.Rinse eggplant; cut crosswise into 1/4-inch-thick slices. Place in large colander over bowl; sprinkle with salt. Drain 1 hour.
2.Cut cheese into 1/8-inch-thick slices. Trim cheese slices to size of eggplant slices. Wrap in plastic; set aside.
3.Sprinkle yeast over warm water in medium bowl; stir until dissolved. Whisk in 1-1/2 cups flour and pepper until smooth. Let batter stand at room temperature 30 minutes.
4.Rinse eggplant and drain well; pat slices dry between paper towels. Heat 1-1/2 tablespoons olive oil in large skillet over medium-high heat; add as many eggplant slices in single layer without crowding to hot oil. Cook 2 minutes per side until slices are light brown. Remove with slotted spatula; drain on paper towels. Repeat with remaining olive oil and eggplant slices.
5.Sprinkle cheese slices with basil. Place each cheese slice between 2 eggplant slices; press firmly together. Spread remaining 1/2 cup flour on plate. Dip eggplant stacks in flour to coat lightly.
6.Heat 1-1/2 inches vegetable oil in large saucepan to 350掳F. Adjust heat to maintain temperature. Beat egg white in small bowl with electric mixer at high speed until stiff peaks form; fold into yeast batter. Dip eggplant stacks, 1 at a time, into batter; gently shake off excess. Fry stacks in oil, 3 at a time, 2 minutes per side until browned. Remove with slotted spatula; drain on paper towels. Serve hot with lemon slices. Garnish, if desired.
Have a nice meal :D
Eggplant really holds in moisture, making it hard to bread.
I always sprinkle salt over both sides of the slices and lay it out on paper towels. After 10 minutes, turn the slices over on new pieces of paper towels. This absorbs the moisture, allowing the flour to stick.
I would beat up one egg with two egg whites, season this with pepper and garlic salt. Then press into a mixture of half flour half breadcrumbs. Olive oil tends to burn at a lower temp than other oils, and usually burns at the temp needed to fry anything in it. I recommend using veggie oil. Get it very hot before placing the slices in it, and only fry about 3 at a time, flipping after 1 1/2 min.
I will tell you one ,
slice the eggplants , in a dish put some flour salt and pepper and dip the eggplant in to it , then in another plate beat 2-3 eggs and dip the eggplants in the egg , than in another plate put some bread crumbs and dip the eggplants in them , next set a frying pan and some oil on the stove , working in batches add the sliced eggplants in the oil cook until golden remove and set aside if you like them just like this it's fine if not you can go a step further , if you have homemade tomato sauce that fine if not a jar of the best tomato sauce will do , in a Pyrex dish put some sauce add a layer of eggplants, sprinkle Parmiggiano Reggiano on the layer add some more sauce and working in layers use them all up top with cheese and sauce and cover them with a foil ,place them in a preheated oven at 350F cook for 40 minutes, cut into portions and serve with lettuce and potatoes
http://farm2.static.flickr.com/1079/1386鈥?/a>
try frying an eggplant!
Does anyone have any good crockpot recipes for either eggplant or artichoke?
This one is yummy:
Italian Style Eggplant and Zucchini
INGREDIENTS:
1 teaspoon salt
1 medium eggplant, cut in 1-inch cubes
2 medium zucchini, halved and sliced 1/2-inch thick
1 large onion, thinly sliced
12 ounces fresh mushrooms, sliced
1 tablespoon olive oil
4 plum tomatoes, sliced 1/4-inch thick
1 1/2 cups shredded mozzarella cheese
2 cups tomato sauce
1 teaspoon oregano or italian herb mixture
salt and pepper, to taste
PREPARATION:
Toss eggplant and zucchini with the 1 teaspoon of salt. Place in a large colander over a bowl to drain for about 1 hour. Drain and squeeze excess moisture out. In a large skillet over medium heat, saute onion, eggplant, zucchini, and mushrooms until slightly tender.
In the slow cooker/Crock Pot, layer 1/3 of the vegetables (including sliced tomatoes), 1/3 of the the tomato sauce. and 1/3 of the cheese. Sprinkle with oregano or Italian herbs, salt and pepper. Repeat layering 2 more times. Cover and cook on low 5 too 7 hours. Serve with rice, pasta, or other grain.
Serves 6.Does anyone have any good crockpot recipes for either eggplant or artichoke?
How about a dip?
Cheese Artichoke Dip
INGREDIENTS:
8 ounces process American cheese (Velveeta)
1 can (10 1/2 ounces) cream of mushroom soup, regular or reduced fat
2 teaspoons Worcestershire sauce
1/4 cup evaporated milk
1 teaspoon dry mustard
1 1/2 cups shredded cheddar cheese
1/3 cup chopped roasted red pepper
1 can artichoke hearts, drained and coarsely chopped
PREPARATION:
Combine all ingredients in the slow cooker. Cover and cook on LOW setting for 2 to 3 hours, until melted. Stir well and serve with assorted crackers, bread cubes, or chips.Combine with hot cooked pasta for a very tasty meal.
Artichoke And Cheese Dip Recipe
Ingredients:
1 pound shredded Mozzarella
1 cup grated Parmesan
1 cup mayonnaise
1 can artichoke hearts - (8 1/2 oz), drained, chopped
Minced onions, to taste
Directions:
Mix ingredients together. Bake in lightly buttered 3 1/2-quart crockpot on HIGH for about 1 hour. Serve with broken up French bread or wheat crackers.
This recipe for Artichoke And Cheese Dip serves/makes 8
Spinach Artichoke Dip
Once you've mixed up this dip in the food processor, cook it until hot throughout in a slow cooker. Serve topped with melted cheese and ringed with your favorite salsa.
Makes 10 Servings
Ingredients
2 (8-ounce) packages cream cheese, softened
3/4 cup heavy cream (use half milk, if desired)
1/3 cup grated Parmesan cheese
1/4 teaspoon garlic powder
1 (16 ounce) bag frozen cut leaf spinach, thawed and well drained
1 (13 3/4-ounce) can quartered artichoke hearts, rinsed and well drained
2/3 cup shredded Monterey Jack cheese
1 cup prepared salsa
Crackers or tortilla chips, for serving
Preparation
In a food processor fitted with a metal blade, process the cream cheese, cream, Parmesan cheese, and garlic powder until smooth and creamy. Add the spinach and process until thoroughly mixed. Add the artichokes and process just until coarsely chopped.
Turn the mixture into a 3 1/2-quart electric slow cooker; smooth the top.
Cover and cook on the high heat setting 1-1/4 to 1-1/2 hours, until hot in the center. Sprinkle the top evenly with the Jack cheese and spoon the salsa in a ring around the inside edges of the slow cooker. Cover and continue heating on high 15 minutes longer, or until the cheese is melted. Reduce the heat to the low setting and serve warm with crackers or tortilla chips for dipping. Refrigerate any leftovers.
Or here are some recipes with eggplant
Baked Eggplant
Makes 6 servings.
Prep Time: 10 minutes
Cooking Time: LOW 3-1/2 鈥?4 hours
1-1/4 - pounds eggplant, cut into 1-inch cubes
2 - medium onions, thinly sliced
2 - ribs celery, cut into 1-inch pieces
1 - Tablespoon olive oil
1 - can (16-ounces) diced tomatoes, undrained
3 - Tablespoons tomato sauce
1/2 - cup pitted ripe olives, cut in half
2 - Tablespoons Balsamic vinegar
1 - Tablespoon sugar
1 - Tablespoon capers, drained
1 - teaspoon dried oregano
salt and pepper to taste
In 3 to 4-1/2 quart slow cooker, mix eggplant, onions, celery, oil, tomatoes and tomato sauce.
Cover and cook on LOW 3-1/2 to 4 hours or until eggplant is tender.
Stir in olives, vinegar, sugar, capers and oregano.
Season with salt and pepper.
Cook 45 minutes to 1 hour or until heated through.
EGGPLANT-ARTICHOKE PARMIGIANA
(From Mable Hoffman鈥檚 Crockery Cookery, p. 179.)
1 medium eggplant
陆 teaspoon salt
1 (14 oz.) jar tomato pasta sauce
1 (10 oz.) pkg. frozen artichoke hearts, thawed and quartered
2 tablespoons capers, drained
2 teaspoons fresh rosemary or 陆 tsp. dried
录 teaspoon pepper
1/3 cup grated Parmesan cheese
Cut eggplant into 戮 inch slices (notice that says 戮 and not 录 inch). Cut slices in half; sprinkle with salt. Alternate layers of eggplant, pasta sauce, artichoke hearts and capers in a slow cooker. Sprinkle with rosemary and pepper. Cover and cook on HIGH 4-5 hours or until eggplant is tender. Sprinkle with cheese and serve.
MARINATED CHICKEN AND EGGPLANT
(From The Advocate, November 10, 2005, Recipe is by Julie Kay)
2 lbs. boneless, skinless chicken thighs
1 whole eggplant, skinned and cut into cubes
1 (12 oz.) jar marinated artichokes, with liquid
录 cup chopped green onions
2 cups canned tomato and basil sauce
1 cup wide egg noodles, uncooked
Put chicken into slow cooker and add in eggplant cubes. Add marinated artichokes with liquid. Mix in green onions. Pour tomato and basil sauce over all. Cook on LOW for 6 to 8 hours. Turn to HIGH and add in noodles in the last 30 minutes of cooking time. Serves 4-6.
I hope this helps. Enjoy!
Italian Style Eggplant and Zucchini
INGREDIENTS:
1 teaspoon salt
1 medium eggplant, cut in 1-inch cubes
2 medium zucchini, halved and sliced 1/2-inch thick
1 large onion, thinly sliced
12 ounces fresh mushrooms, sliced
1 tablespoon olive oil
4 plum tomatoes, sliced 1/4-inch thick
1 1/2 cups shredded mozzarella cheese
2 cups tomato sauce
1 teaspoon oregano or italian herb mixture
salt and pepper, to taste
PREPARATION:
Toss eggplant and zucchini with the 1 teaspoon of salt. Place in a large colander over a bowl to drain for about 1 hour. Drain and squeeze excess moisture out. In a large skillet over medium heat, saute onion, eggplant, zucchini, and mushrooms until slightly tender.
In the slow cooker/Crock Pot, layer 1/3 of the vegetables (including sliced tomatoes), 1/3 of the the tomato sauce. and 1/3 of the cheese. Sprinkle with oregano or Italian herbs, salt and pepper. Repeat layering 2 more times. Cover and cook on low 5 too 7 hours. Serve with rice, pasta, or other grain.
Serves 6.Does anyone have any good crockpot recipes for either eggplant or artichoke?
How about a dip?
Cheese Artichoke Dip
INGREDIENTS:
8 ounces process American cheese (Velveeta)
1 can (10 1/2 ounces) cream of mushroom soup, regular or reduced fat
2 teaspoons Worcestershire sauce
1/4 cup evaporated milk
1 teaspoon dry mustard
1 1/2 cups shredded cheddar cheese
1/3 cup chopped roasted red pepper
1 can artichoke hearts, drained and coarsely chopped
PREPARATION:
Combine all ingredients in the slow cooker. Cover and cook on LOW setting for 2 to 3 hours, until melted. Stir well and serve with assorted crackers, bread cubes, or chips.Combine with hot cooked pasta for a very tasty meal.
Artichoke And Cheese Dip Recipe
Ingredients:
1 pound shredded Mozzarella
1 cup grated Parmesan
1 cup mayonnaise
1 can artichoke hearts - (8 1/2 oz), drained, chopped
Minced onions, to taste
Directions:
Mix ingredients together. Bake in lightly buttered 3 1/2-quart crockpot on HIGH for about 1 hour. Serve with broken up French bread or wheat crackers.
This recipe for Artichoke And Cheese Dip serves/makes 8
Spinach Artichoke Dip
Once you've mixed up this dip in the food processor, cook it until hot throughout in a slow cooker. Serve topped with melted cheese and ringed with your favorite salsa.
Makes 10 Servings
Ingredients
2 (8-ounce) packages cream cheese, softened
3/4 cup heavy cream (use half milk, if desired)
1/3 cup grated Parmesan cheese
1/4 teaspoon garlic powder
1 (16 ounce) bag frozen cut leaf spinach, thawed and well drained
1 (13 3/4-ounce) can quartered artichoke hearts, rinsed and well drained
2/3 cup shredded Monterey Jack cheese
1 cup prepared salsa
Crackers or tortilla chips, for serving
Preparation
In a food processor fitted with a metal blade, process the cream cheese, cream, Parmesan cheese, and garlic powder until smooth and creamy. Add the spinach and process until thoroughly mixed. Add the artichokes and process just until coarsely chopped.
Turn the mixture into a 3 1/2-quart electric slow cooker; smooth the top.
Cover and cook on the high heat setting 1-1/4 to 1-1/2 hours, until hot in the center. Sprinkle the top evenly with the Jack cheese and spoon the salsa in a ring around the inside edges of the slow cooker. Cover and continue heating on high 15 minutes longer, or until the cheese is melted. Reduce the heat to the low setting and serve warm with crackers or tortilla chips for dipping. Refrigerate any leftovers.
Or here are some recipes with eggplant
Baked Eggplant
Makes 6 servings.
Prep Time: 10 minutes
Cooking Time: LOW 3-1/2 鈥?4 hours
1-1/4 - pounds eggplant, cut into 1-inch cubes
2 - medium onions, thinly sliced
2 - ribs celery, cut into 1-inch pieces
1 - Tablespoon olive oil
1 - can (16-ounces) diced tomatoes, undrained
3 - Tablespoons tomato sauce
1/2 - cup pitted ripe olives, cut in half
2 - Tablespoons Balsamic vinegar
1 - Tablespoon sugar
1 - Tablespoon capers, drained
1 - teaspoon dried oregano
salt and pepper to taste
In 3 to 4-1/2 quart slow cooker, mix eggplant, onions, celery, oil, tomatoes and tomato sauce.
Cover and cook on LOW 3-1/2 to 4 hours or until eggplant is tender.
Stir in olives, vinegar, sugar, capers and oregano.
Season with salt and pepper.
Cook 45 minutes to 1 hour or until heated through.
EGGPLANT-ARTICHOKE PARMIGIANA
(From Mable Hoffman鈥檚 Crockery Cookery, p. 179.)
1 medium eggplant
陆 teaspoon salt
1 (14 oz.) jar tomato pasta sauce
1 (10 oz.) pkg. frozen artichoke hearts, thawed and quartered
2 tablespoons capers, drained
2 teaspoons fresh rosemary or 陆 tsp. dried
录 teaspoon pepper
1/3 cup grated Parmesan cheese
Cut eggplant into 戮 inch slices (notice that says 戮 and not 录 inch). Cut slices in half; sprinkle with salt. Alternate layers of eggplant, pasta sauce, artichoke hearts and capers in a slow cooker. Sprinkle with rosemary and pepper. Cover and cook on HIGH 4-5 hours or until eggplant is tender. Sprinkle with cheese and serve.
MARINATED CHICKEN AND EGGPLANT
(From The Advocate, November 10, 2005, Recipe is by Julie Kay)
2 lbs. boneless, skinless chicken thighs
1 whole eggplant, skinned and cut into cubes
1 (12 oz.) jar marinated artichokes, with liquid
录 cup chopped green onions
2 cups canned tomato and basil sauce
1 cup wide egg noodles, uncooked
Put chicken into slow cooker and add in eggplant cubes. Add marinated artichokes with liquid. Mix in green onions. Pour tomato and basil sauce over all. Cook on LOW for 6 to 8 hours. Turn to HIGH and add in noodles in the last 30 minutes of cooking time. Serves 4-6.
I hope this helps. Enjoy!
Healthy Eggplant recipes?
My mom and I are moving out of my grandparents house after both of us going to college. For the first meal after we move in, I want to make her an Eggplant dish.
We dont have a grill right now as a side note, but she has always wanted to try an eggplant so I want to make her something with that as a focus.
However I have never had it so for anyone who has a personal favorite please share with me!Healthy Eggplant recipes?
Baingan ka bharta (p.s. this dish has several different spellings) this is my all time favorite dish...where the eggplant does NOT taste like eggplant...it tastes very savory and amazing
Ingredients
* 1 eggplant (should be big %26amp; fat)
* 5-6 big onions, finely chopped (I usually only use 3-4 actually)
* 7-8 green chilies
* 2 tablespoons fine cut fresh ginger
* 5-6 big tomatoes, finely chopped (can use canned)
* 1 1/2 teaspoons red chili powder
* 2 teaspoons dhaniya powder (coriander)
* salt
* 2-3 tablespoons oil
* 1 teaspoon jeera powder a.k.a cumin seeds for saute
* coriander leaves, coarsly chopped (to garnish)
* 1 teaspoon garam masala powder (or just blend enough indian spices to make 1 tsp. such as more corriander, cumin, red pepper, etc.)
* 1 pinch hing (Asafoetida) %26lt;%26lt; usually leave that one out
Directions
Set oven to broil on high. Grease the Egg Plant with some oil (I usually don't to be healthier), poke 2 or three holes (so it doesn't explode)and put it in the oven. Keep checking it till the outer skin starts cracking and can be peeled off easily. You want the skin to burn a little so the eggplant has a smokey flavor.
Allow the eggplant to cool a little. Peel the outer skin of the eggplant under cold water.
When the skin is removed, mash the eggplant well so that it has an even consistency, you can keep seeds or remove them based on your preference.
Put some oil in a pan (or Pam). When hot, put hing (Asafoetida)and Jeera (cumin seeds)in. After a minute or so, when the cumin seeds begin to turn darker and give off aroma, add the finely chopped onions (very very finely...or even use your blender to make an almost-puree).
When the onions are light golden brown, add the finely cut green chillies and ginger to it.
Heat the mixture for 2-3 minutes. Then add tomatoes and stir until this masala is pulpy and seperates from the oil.
Add all the masalas and add the eggplant to it. Stir it well and crush the eggplant as much as possible.
Heat and stir it until the egg plant is well blended into the onion and tomato paste mixture.
The more you saut茅 it, the more enhanced the flavor becomes.
Garnish with coriander leaves and serve hot with Parathas, Roti, or my personal favorite...Naan (all Indian flat breads).
oh yes and I know this seems like a lot of work....but I promise the most intense flavors you will ever have. This dish actually was my first inspiration to become a cook
We dont have a grill right now as a side note, but she has always wanted to try an eggplant so I want to make her something with that as a focus.
However I have never had it so for anyone who has a personal favorite please share with me!Healthy Eggplant recipes?
Baingan ka bharta (p.s. this dish has several different spellings) this is my all time favorite dish...where the eggplant does NOT taste like eggplant...it tastes very savory and amazing
Ingredients
* 1 eggplant (should be big %26amp; fat)
* 5-6 big onions, finely chopped (I usually only use 3-4 actually)
* 7-8 green chilies
* 2 tablespoons fine cut fresh ginger
* 5-6 big tomatoes, finely chopped (can use canned)
* 1 1/2 teaspoons red chili powder
* 2 teaspoons dhaniya powder (coriander)
* salt
* 2-3 tablespoons oil
* 1 teaspoon jeera powder a.k.a cumin seeds for saute
* coriander leaves, coarsly chopped (to garnish)
* 1 teaspoon garam masala powder (or just blend enough indian spices to make 1 tsp. such as more corriander, cumin, red pepper, etc.)
* 1 pinch hing (Asafoetida) %26lt;%26lt; usually leave that one out
Directions
Set oven to broil on high. Grease the Egg Plant with some oil (I usually don't to be healthier), poke 2 or three holes (so it doesn't explode)and put it in the oven. Keep checking it till the outer skin starts cracking and can be peeled off easily. You want the skin to burn a little so the eggplant has a smokey flavor.
Allow the eggplant to cool a little. Peel the outer skin of the eggplant under cold water.
When the skin is removed, mash the eggplant well so that it has an even consistency, you can keep seeds or remove them based on your preference.
Put some oil in a pan (or Pam). When hot, put hing (Asafoetida)and Jeera (cumin seeds)in. After a minute or so, when the cumin seeds begin to turn darker and give off aroma, add the finely chopped onions (very very finely...or even use your blender to make an almost-puree).
When the onions are light golden brown, add the finely cut green chillies and ginger to it.
Heat the mixture for 2-3 minutes. Then add tomatoes and stir until this masala is pulpy and seperates from the oil.
Add all the masalas and add the eggplant to it. Stir it well and crush the eggplant as much as possible.
Heat and stir it until the egg plant is well blended into the onion and tomato paste mixture.
The more you saut茅 it, the more enhanced the flavor becomes.
Garnish with coriander leaves and serve hot with Parathas, Roti, or my personal favorite...Naan (all Indian flat breads).
oh yes and I know this seems like a lot of work....but I promise the most intense flavors you will ever have. This dish actually was my first inspiration to become a cook
What is your favorite eggplant recipe?
Sweetie,my favorite is a crowd pleaser,and it is eggplant lasagna.Simply fix lasagna as normal,only you use egg plant to replace the noodles.I prefer it to be completely meat free,and use a basic tomato spaghetti sauce.It is absolutely delicious.It is a good thing to make for company or a party if you have some veggie eaters and some meat eaters,you can make for the veggie eaters,and also make one for the meat eaters.Who doesnt love a nice helping of lasagna!Good luck hun and have a good night.What is your favorite eggplant recipe?
I have never had eggplant, but here are a few of Alton Brown's recipes. His recipes are usually very easy to follow and Yummo! I always look to him when cooking with a new food.What is your favorite eggplant recipe?
eggplant parmesian is great
I love eggplant parmesan, but do not ask me how to make all i know is my Mommy makes and that's enough for me!
Eggplant Casserole
1 lb ground beef
1 large onion
1 large tomato
1 large eggplant
1 large squash
1 can cream of mushroom soup
2 cups shredded cheese
Brown ground beef and drain. Mix with soup and set aside.
Spray a 9x13 baking dish with nonstick spray. Slice the eggplant, squash, tomato and onion into circular disks and layer in the casserole dish in that order .
Top with ground beef/soup mixture and cover with cheese.
Bake at 350 for 30 minutes.
Enjoy!
Eggplant Parmesean ---homemade tomato sauce (make sure to salt and let sit the slices, then dab the water that beads up on top to help not make your eggplant really watery) on sliced eggplant covered in grated mozzerella ----I make my sauce with peppers, onions, garlic, tomatoes (chopped and tomato sauce) red wine and italian seasoning ---- very yummy!
grilled ,then dressing with ;balsamic vinegar,olive oil,lots of garlic and salt%26amp;pepper.
Baked Eggplant Parmesan:
Baking rather than frying the bread-crumb-coated eggplant makes for a much lighter and less messy meal, without skimping on luscious flavor. If you have any leftovers, be sure to enjoy eggplant sandwiches the next day.
Nonstick cooking spray
3/4 cup soy milk or skim milk
1 cup bread crumbs
1 cup wheat germ
1 teaspoon basil
1/2 teaspoon oregano
1/2 teaspoon thyme
1/4 teaspoon salt
2 medium eggplants, washed, ends removed, and cut into 1/2-inch slices
2 cups tomato sauce
1/2 pound fat-free mozzarella cheese
1/2 cup grated Parmesan cheese
Preheat the oven to 375 degrees F. Spray a nonstick baking sheet with cooking spray.
Place the milk in a shallow bowl. In a second bowl, combine the bread crumbs, wheat germ, basil, oregano, thyme and salt.
Dip the eggplant slices first in milk, then in the bread crumb mixture to coat both sides. Place the prepared eggplant on the baking sheet. Bake until tender, about 25 to 30 minutes. Remove from the oven, cover and keep warm.
In a large casserole dish, spread 1/4 cup of the tomato sauce on the bottom. Add a layer of eggplant, then tomato sauce, then mozzarella cheese. Repeat layers until all the ingredients are used. Sprinkle the top with the Parmesan cheese.
Bake, uncovered, for 45 minutes or until the edges are bubbly. Let sit for 10 minutes before cutting. Serve hot.
Yield: 8 servings
I love my ';shake and bake'; eggplant parmagiana. My friends do too.
Ingredients
2 medium sized eggplants, 1 large or 3-4 japanese eggplants
1 jar Ragu Robusto olive oil, onion and garlic flavored pasta sauce
1 8 oz. bag Sargento shredded low-fat mozzarella (I think it's 8 oz...it's the small bag)
1/4 cup or so of grated parmesean cheese
bread crumbs, Italian flavor if available
egg
salt
Spray a baking dish with non-stick spray. Pour in around 1/2 cup of the pasta sauce.
Pour around a cup of the bread crumbs into a gallon sized ziplock bag.
In a shallow bowl, beat up and egg or two.
Peel the eggplant, slice into 1/2'; thick slices, sprinkle with salt and dunk in the egg.
Drop a bunch of the egg-covered eggplant into the ziplock with the crumbs. Shake well.
Put down a layer of the breaded eggplant on the sauce. Now cover with more pasta sauce and add a light layer of cheese.
Bread more eggplant, lie it down, cover with sauce and cheese and continue until the pan is full.
Bake at 375 for around 25 minutes.
It tastes great, but it isn't greasy like regular eggplant parmesean, and you don't have to fry. The eggplant doesn't get super soft and mushy either. And it freezes well.
Grilled eggplant sandwich and eggplant with minced pork (this is a great chinese dish)
Eggplant parm, so yummy
I have never had eggplant, but here are a few of Alton Brown's recipes. His recipes are usually very easy to follow and Yummo! I always look to him when cooking with a new food.What is your favorite eggplant recipe?
eggplant parmesian is great
I love eggplant parmesan, but do not ask me how to make all i know is my Mommy makes and that's enough for me!
Eggplant Casserole
1 lb ground beef
1 large onion
1 large tomato
1 large eggplant
1 large squash
1 can cream of mushroom soup
2 cups shredded cheese
Brown ground beef and drain. Mix with soup and set aside.
Spray a 9x13 baking dish with nonstick spray. Slice the eggplant, squash, tomato and onion into circular disks and layer in the casserole dish in that order .
Top with ground beef/soup mixture and cover with cheese.
Bake at 350 for 30 minutes.
Enjoy!
Eggplant Parmesean ---homemade tomato sauce (make sure to salt and let sit the slices, then dab the water that beads up on top to help not make your eggplant really watery) on sliced eggplant covered in grated mozzerella ----I make my sauce with peppers, onions, garlic, tomatoes (chopped and tomato sauce) red wine and italian seasoning ---- very yummy!
grilled ,then dressing with ;balsamic vinegar,olive oil,lots of garlic and salt%26amp;pepper.
Baked Eggplant Parmesan:
Baking rather than frying the bread-crumb-coated eggplant makes for a much lighter and less messy meal, without skimping on luscious flavor. If you have any leftovers, be sure to enjoy eggplant sandwiches the next day.
Nonstick cooking spray
3/4 cup soy milk or skim milk
1 cup bread crumbs
1 cup wheat germ
1 teaspoon basil
1/2 teaspoon oregano
1/2 teaspoon thyme
1/4 teaspoon salt
2 medium eggplants, washed, ends removed, and cut into 1/2-inch slices
2 cups tomato sauce
1/2 pound fat-free mozzarella cheese
1/2 cup grated Parmesan cheese
Preheat the oven to 375 degrees F. Spray a nonstick baking sheet with cooking spray.
Place the milk in a shallow bowl. In a second bowl, combine the bread crumbs, wheat germ, basil, oregano, thyme and salt.
Dip the eggplant slices first in milk, then in the bread crumb mixture to coat both sides. Place the prepared eggplant on the baking sheet. Bake until tender, about 25 to 30 minutes. Remove from the oven, cover and keep warm.
In a large casserole dish, spread 1/4 cup of the tomato sauce on the bottom. Add a layer of eggplant, then tomato sauce, then mozzarella cheese. Repeat layers until all the ingredients are used. Sprinkle the top with the Parmesan cheese.
Bake, uncovered, for 45 minutes or until the edges are bubbly. Let sit for 10 minutes before cutting. Serve hot.
Yield: 8 servings
I love my ';shake and bake'; eggplant parmagiana. My friends do too.
Ingredients
2 medium sized eggplants, 1 large or 3-4 japanese eggplants
1 jar Ragu Robusto olive oil, onion and garlic flavored pasta sauce
1 8 oz. bag Sargento shredded low-fat mozzarella (I think it's 8 oz...it's the small bag)
1/4 cup or so of grated parmesean cheese
bread crumbs, Italian flavor if available
egg
salt
Spray a baking dish with non-stick spray. Pour in around 1/2 cup of the pasta sauce.
Pour around a cup of the bread crumbs into a gallon sized ziplock bag.
In a shallow bowl, beat up and egg or two.
Peel the eggplant, slice into 1/2'; thick slices, sprinkle with salt and dunk in the egg.
Drop a bunch of the egg-covered eggplant into the ziplock with the crumbs. Shake well.
Put down a layer of the breaded eggplant on the sauce. Now cover with more pasta sauce and add a light layer of cheese.
Bread more eggplant, lie it down, cover with sauce and cheese and continue until the pan is full.
Bake at 375 for around 25 minutes.
It tastes great, but it isn't greasy like regular eggplant parmesean, and you don't have to fry. The eggplant doesn't get super soft and mushy either. And it freezes well.
Grilled eggplant sandwich and eggplant with minced pork (this is a great chinese dish)
Eggplant parm, so yummy
Simple eggplant recipes?
anyone got any? looking for a 20 minute or less kind of thing.Simple eggplant recipes?
sliced, breaded, fried, awesomeSimple eggplant recipes?
This has been in my Italian family for over 120 years now. I pass it on to you now it has been a secret for many generations I stole it out of my great grandmothers recipe book.
EASY EGGPLANT
Eggplant, peeled and cut into 3/8 inch slices
Mayonnaise
Lemon pepper
Parmesan cheese
Coat each side of eggplant with mayonnaise and dust with lemon pepper and Parmesan cheese. Place on Teflon coated pan and bake at 450 degrees for 8 to 10 minutes. Serves 2 slices per person. Serve immediately. Easy.
Put the eggplant directly on flame and burn it till it becomes soft enough to be mashed. If it is a 6 inches rounded eggplant it will take around 10 minutes, keep changing it's sides on the flame.
After you are done. Cool the egplant in some iced water.Take it out of water, and put it over an abosorbant sheet, remove the burnt skin(only the blackened thin layer, avoid peeling off the inner soft skin attached to the blackened burnt skin).Take some boilt/baked some potatoes chop them into thin slices. Chop green chillies, 4-5 garlic cloves and some tomatoes.
Mash the egplant,chopped garlic and tomatoes with your hands, add green chillies,salt , black pepper, mix mustard oil and/or mustard sauce and some thousand island salad dressing. Mix well, pour it over the thinly chopped potatoes arranged in a serving dish. .
Tex-Mex Eggplant Melts
4 slices from one large eggplants (1/2-inch)
2 tablespoons olive oil
1/2 teaspoon chili powder
4 slices red onions
4 tomatoes, slices
1 avocado, peeled and cut into 8 slices
4 slices monterey jack pepper cheese
sour cream (to garnish)
cilantro (to garnish)
Directions
1 Brush both sides of each eggplant slice with the olive oil.
2 Place on a baking sheet.
3 Sprinkle the top side of each slice with chili powder.
4 Bake at 350 degrees about 30 minutes, or until tender.
5 Remove the baking sheet from the oven; top each eggplant slice with onion, tomato, avocado and cheese. Broil 1-2 minutes or till the cheese melts and is bubbly.
6 Garnish each serving with a dollop of sour cream and a little cilantro. Enjoy!
cut the egg plant into rounds, add your favorite cheese on top with a little catsup, bake in oven for about 20 min. m'm'm good.
OK - Here are some of my favorites:
Baked Eggplant with Cashews
2 Large Eggplants, sliced
Salt, to taste
1 cup Dry Whole-Wheat Bread Crumbs
1/2 teaspoon Brown Sugar
1 Onion, finely chopped
1 Roma (Plum) Tomato, seeded and chopped
1 Celery stalk, diced
1/2 cup Red Bell Pepper, finely chopped
5 Pimento-Stuffed Green Olives, sliced
2 tablespoons Extra Virgin Olive Oil
1/2 teaspoon Dried Oregano
1/2 teaspoon Powdered Saffron
1/2 cup Soy Milk
1/2 cup Heavy Cream
1/2 cup Cashews
Preheat oven to 375 F. Grease a medium size casserole dish.
Arrange 陆 the slices of eggplant on the bottom of the casserole dish. Season eggplant with salt. Add breadcrumbs and brown sugar to medium mixing bowl. Stir to combine. Sprinkle 录 of brown sugar over layer of eggplant slices. In large bowl, combine 陆 cup breadcrumb mixture, onion, tomato, celery, red bell pepper, olives, and olive oil.
Season mixture with dried oregano and saffron. Spoon mixture over layer of eggplant. Top with remaining eggplant slices.
Top with remaining breadcrumb mixture.
Add soy milk, heavy cream and cashews to blender. Blend until smooth. Pour milk mixture over eggplant. Bake 30 minutes until crisp and golden brown.
====================
Creole Eggplant Souffl茅
1 large eggplant
2 tablespoons butter
2 tablespoons flour
1 cup milk
1/2 cup mild cheddar or Velveeta, grated
1 tablespoon ketchup
1 teaspoon onion, grated
2 eggs, separated
salt and pepper, to taste
Preheat oven to 350掳F. Peel eggplant. Chop into 1-2 inch pieces and boil in 2 cups water with 1/2 teaspoon salt until eggplant is tender. Drain and mash. Set aside.
Rinse out saucepan and add 1 cup milk; whisk in flour and heat milk to a simmer but do not boil. Be careful not to allow bottom of pan to scorch. Add butter. When mixture has thickened (about 15 minutes) whisk in the mashed eggplant and grated cheese. Add ketchup, grated onion, egg yolks, salt and pepper.
Note: To save time, a hand blender or food processor can be used to blend ingredients up to this point.
Beat egg whites until stiff but not dry. Fold gently into eggplant mixture.
Pour into a souffl茅 dish which has been lined on the sides with waxed paper to extend 2-3 inches above top edges (to allow souffl茅 to rise above the sides of dish).
Bake for 30-40 minutes at 350掳F or until a knife inserted in center comes out clean.
===========================
Mexican Eggplant
Yields: 4 Servings
1 pound eggplant
1/2 cup boiling water
1 onion, chopped
1/2 teaspoon salt
2 cups fresh tomatoes, chopped
1/2 cup onion, finely chopped
2 cloves fresh garlic, minced
1/3 cup green chilies, diced
1/2 teaspoon fresh basil, minced
2 eggs, beaten
1 cup Monterey Jack cheese, grated
Peel and cut the eggplant into 1 inch cubes. Boil eggplant in salted water for 10 minutes. Drain. Combine remaining ingredients, except for the cheese.
Spray or brush a 1 1/2 quart casserole (which has a cover) with oil. Cover and bake at 375F for 30 minutes. Remove cover and reduce heat to 350F.
Sprinkle top evenly with grated cheese and continue to bake until cheese melts and becomes bubbly.
=======================
Spicy Grilled Eggplant and Pasta
Serves 4
Eggplant slices are seasoned with lemon juice and olive oil, sprinkled with oregano and pepper, and grilled along with onion and Roma tomatoes. They're cut up and tossed with cooked penne pasta, parmesan and basil.
1 large eggplant
1/4 cup olive oil
1 lemon
1 teaspoon dried oregano
1/2 to 1 teaspoon ground red pepper (or to taste)
Salt and pepper, to taste
1 medium onion, peeled and halved
6 Roma tomatoes, halved
1 tablespoon olive oil
Salt and pepper to taste
1/2 pound Penne Pasta
1/4 cup Parmesan cheese
6-8 fresh basil leaves
Slice eggplant into 1/4- to 1/2-inch thick rounds. Drizzle olive oil and squeeze lemon juice over eggplant; let sit several minutes until absorbed.
Sprinkle oregano, red pepper, salt and pepper over slices. Lightly brush tomatoes and onion with olive oil. Grill over medium-high heat until slightly charred (8-10 minutes, turning once).
While eggplant, onion and tomatoes are cooking, cook pasta in salted water until just done, but still a bit firm. Slice eggplant and onion into bite-sized pieces. Remove peel from tomatoes, if desired, and crush slightly. Toss pasta with tomatoes.
Add eggplant and onion; toss and sprinkle with Parmesan cheese and roughly torn basil leaves.
You can go to %26lt;-http://www.chinese-healthy-recipes.com
That site lists almost all Recipes.
Not only the recipe you are looking for but also other popular recipes.
http://ezinearticles.com/?Spaghetti-With鈥?/a>
http://allrecipes.com/Recipe/Eggplant-Cr鈥?/a>
http://allrecipes.com/Recipe/Quick-Eggpl鈥?/a>
http://allrecipes.com/Recipe/Stuffed-Gui鈥?/a>
This one wasn't within your timeframe but it looked too good to pass up. http://www.eddiesofrolandpark.com/wypr/0鈥?/a>
http://www.cdkitchen.com/recipes/recs/49鈥?/a>
http://www.cdkitchen.com/recipes/recs/53鈥?/a>
You can browse around these sites for different recipes. Allrecipes.com has a good variety. Sorry if some of these sound like repeats. Wanted to give you the sites.
okay just clean and slice and marinade in a salad dressing IE kraft robusto Italian and cook on the grill till it firms up just from a floppy
sliced, breaded, fried, awesomeSimple eggplant recipes?
This has been in my Italian family for over 120 years now. I pass it on to you now it has been a secret for many generations I stole it out of my great grandmothers recipe book.
EASY EGGPLANT
Eggplant, peeled and cut into 3/8 inch slices
Mayonnaise
Lemon pepper
Parmesan cheese
Coat each side of eggplant with mayonnaise and dust with lemon pepper and Parmesan cheese. Place on Teflon coated pan and bake at 450 degrees for 8 to 10 minutes. Serves 2 slices per person. Serve immediately. Easy.
Put the eggplant directly on flame and burn it till it becomes soft enough to be mashed. If it is a 6 inches rounded eggplant it will take around 10 minutes, keep changing it's sides on the flame.
After you are done. Cool the egplant in some iced water.Take it out of water, and put it over an abosorbant sheet, remove the burnt skin(only the blackened thin layer, avoid peeling off the inner soft skin attached to the blackened burnt skin).Take some boilt/baked some potatoes chop them into thin slices. Chop green chillies, 4-5 garlic cloves and some tomatoes.
Mash the egplant,chopped garlic and tomatoes with your hands, add green chillies,salt , black pepper, mix mustard oil and/or mustard sauce and some thousand island salad dressing. Mix well, pour it over the thinly chopped potatoes arranged in a serving dish. .
Tex-Mex Eggplant Melts
4 slices from one large eggplants (1/2-inch)
2 tablespoons olive oil
1/2 teaspoon chili powder
4 slices red onions
4 tomatoes, slices
1 avocado, peeled and cut into 8 slices
4 slices monterey jack pepper cheese
sour cream (to garnish)
cilantro (to garnish)
Directions
1 Brush both sides of each eggplant slice with the olive oil.
2 Place on a baking sheet.
3 Sprinkle the top side of each slice with chili powder.
4 Bake at 350 degrees about 30 minutes, or until tender.
5 Remove the baking sheet from the oven; top each eggplant slice with onion, tomato, avocado and cheese. Broil 1-2 minutes or till the cheese melts and is bubbly.
6 Garnish each serving with a dollop of sour cream and a little cilantro. Enjoy!
cut the egg plant into rounds, add your favorite cheese on top with a little catsup, bake in oven for about 20 min. m'm'm good.
OK - Here are some of my favorites:
Baked Eggplant with Cashews
2 Large Eggplants, sliced
Salt, to taste
1 cup Dry Whole-Wheat Bread Crumbs
1/2 teaspoon Brown Sugar
1 Onion, finely chopped
1 Roma (Plum) Tomato, seeded and chopped
1 Celery stalk, diced
1/2 cup Red Bell Pepper, finely chopped
5 Pimento-Stuffed Green Olives, sliced
2 tablespoons Extra Virgin Olive Oil
1/2 teaspoon Dried Oregano
1/2 teaspoon Powdered Saffron
1/2 cup Soy Milk
1/2 cup Heavy Cream
1/2 cup Cashews
Preheat oven to 375 F. Grease a medium size casserole dish.
Arrange 陆 the slices of eggplant on the bottom of the casserole dish. Season eggplant with salt. Add breadcrumbs and brown sugar to medium mixing bowl. Stir to combine. Sprinkle 录 of brown sugar over layer of eggplant slices. In large bowl, combine 陆 cup breadcrumb mixture, onion, tomato, celery, red bell pepper, olives, and olive oil.
Season mixture with dried oregano and saffron. Spoon mixture over layer of eggplant. Top with remaining eggplant slices.
Top with remaining breadcrumb mixture.
Add soy milk, heavy cream and cashews to blender. Blend until smooth. Pour milk mixture over eggplant. Bake 30 minutes until crisp and golden brown.
====================
Creole Eggplant Souffl茅
1 large eggplant
2 tablespoons butter
2 tablespoons flour
1 cup milk
1/2 cup mild cheddar or Velveeta, grated
1 tablespoon ketchup
1 teaspoon onion, grated
2 eggs, separated
salt and pepper, to taste
Preheat oven to 350掳F. Peel eggplant. Chop into 1-2 inch pieces and boil in 2 cups water with 1/2 teaspoon salt until eggplant is tender. Drain and mash. Set aside.
Rinse out saucepan and add 1 cup milk; whisk in flour and heat milk to a simmer but do not boil. Be careful not to allow bottom of pan to scorch. Add butter. When mixture has thickened (about 15 minutes) whisk in the mashed eggplant and grated cheese. Add ketchup, grated onion, egg yolks, salt and pepper.
Note: To save time, a hand blender or food processor can be used to blend ingredients up to this point.
Beat egg whites until stiff but not dry. Fold gently into eggplant mixture.
Pour into a souffl茅 dish which has been lined on the sides with waxed paper to extend 2-3 inches above top edges (to allow souffl茅 to rise above the sides of dish).
Bake for 30-40 minutes at 350掳F or until a knife inserted in center comes out clean.
===========================
Mexican Eggplant
Yields: 4 Servings
1 pound eggplant
1/2 cup boiling water
1 onion, chopped
1/2 teaspoon salt
2 cups fresh tomatoes, chopped
1/2 cup onion, finely chopped
2 cloves fresh garlic, minced
1/3 cup green chilies, diced
1/2 teaspoon fresh basil, minced
2 eggs, beaten
1 cup Monterey Jack cheese, grated
Peel and cut the eggplant into 1 inch cubes. Boil eggplant in salted water for 10 minutes. Drain. Combine remaining ingredients, except for the cheese.
Spray or brush a 1 1/2 quart casserole (which has a cover) with oil. Cover and bake at 375F for 30 minutes. Remove cover and reduce heat to 350F.
Sprinkle top evenly with grated cheese and continue to bake until cheese melts and becomes bubbly.
=======================
Spicy Grilled Eggplant and Pasta
Serves 4
Eggplant slices are seasoned with lemon juice and olive oil, sprinkled with oregano and pepper, and grilled along with onion and Roma tomatoes. They're cut up and tossed with cooked penne pasta, parmesan and basil.
1 large eggplant
1/4 cup olive oil
1 lemon
1 teaspoon dried oregano
1/2 to 1 teaspoon ground red pepper (or to taste)
Salt and pepper, to taste
1 medium onion, peeled and halved
6 Roma tomatoes, halved
1 tablespoon olive oil
Salt and pepper to taste
1/2 pound Penne Pasta
1/4 cup Parmesan cheese
6-8 fresh basil leaves
Slice eggplant into 1/4- to 1/2-inch thick rounds. Drizzle olive oil and squeeze lemon juice over eggplant; let sit several minutes until absorbed.
Sprinkle oregano, red pepper, salt and pepper over slices. Lightly brush tomatoes and onion with olive oil. Grill over medium-high heat until slightly charred (8-10 minutes, turning once).
While eggplant, onion and tomatoes are cooking, cook pasta in salted water until just done, but still a bit firm. Slice eggplant and onion into bite-sized pieces. Remove peel from tomatoes, if desired, and crush slightly. Toss pasta with tomatoes.
Add eggplant and onion; toss and sprinkle with Parmesan cheese and roughly torn basil leaves.
You can go to %26lt;-http://www.chinese-healthy-recipes.com
That site lists almost all Recipes.
Not only the recipe you are looking for but also other popular recipes.
http://ezinearticles.com/?Spaghetti-With鈥?/a>
http://allrecipes.com/Recipe/Eggplant-Cr鈥?/a>
http://allrecipes.com/Recipe/Quick-Eggpl鈥?/a>
http://allrecipes.com/Recipe/Stuffed-Gui鈥?/a>
This one wasn't within your timeframe but it looked too good to pass up. http://www.eddiesofrolandpark.com/wypr/0鈥?/a>
http://www.cdkitchen.com/recipes/recs/49鈥?/a>
http://www.cdkitchen.com/recipes/recs/53鈥?/a>
You can browse around these sites for different recipes. Allrecipes.com has a good variety. Sorry if some of these sound like repeats. Wanted to give you the sites.
okay just clean and slice and marinade in a salad dressing IE kraft robusto Italian and cook on the grill till it firms up just from a floppy
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