Eggplant

[Kirby]

My DH and I are growing eggplant but don't know how to cook it. We have heard that it is very good cooked with parmesan cheese and spaghetti sauce but I am not an experimental cook. I need a recipe to go by.

HELP!!!!!

 

[Spinning]

I love eggplant and usually just wing it when cooking with it.
It is yummy if you skin it then dip in beated eggs then in bread crumbs and bake at 350 till crisp.
If you want eggplant parm. bake the egg plant then I top with fresh tomatoes, garlic add sauce top with mozerella cheese. I repeat this several times. Season to taste with herbs and garlic
then bake at 350 for about 20 minutes I usually cover with foil

I also dice it and throw it in soup or Ratatu which to me is just lots of veggies sliced very thin in a tomato base. I might sautee them first and add onion and a little Parm cheese and mozerella, put it all in one deep dish add some olive oil stir and bake.

Sorry I don't have exactly what I do with it. But it is so good just make sure if you do eggplant parm to bake the egg plant first or it will get rubbery. Some people fry it after breading it but baking is easier and taste great less fat too!

 

[Kirby]

Thanks! It sounds good! We always experiment with a vegetable each year in our garden and this year is the eggplants turn.

 

[piratesmate]

In addition to eggplant parm, my mother used to slice it like french fries & deep fry, then sprinkle with salt. Yeah - lots of fat (but we didn't know any better in the 50's) but until the kids get a piece with seeds, they think they're eating French Fries.

 

[MLindaG]

There is nothing like grilled eggplant. We like grilled eggplant sandwiches. Get a nice interesting bread like fresh french bread. Cut the eggplant lengthwise. Brush with a little olive oil and place on grill. Take off grill and sprinkle with some balsamic vinegar.........some basil.....asiogo cheese (I like it because it has a strong flavor but you could substitute parmesan, mozzerella or ramano) and fresh tomatoes. Place on grilled french bread ( cut into sub type lengths. ) Enjoy!!!!

 

[Spinning]

MLindaG
Oh my does that sound goooooood!!!!!!!!!!!

 

[CamColt]

My Eggplant Parm is similar to Spinnings. The only differences are I dont cut the skin off, I dip it in flour first(then egg, then breadcrumbs), and I fry it in oil until its brown, instead of baking it.
I then layer it, starting with my homemade tomatoe sauce, eggplant, more sauce, mozzarella cheese, eggplant, sauce cheese, etc...
In the end I bake it for about 45-60 minutes at 350. I add more mozzarella on top at the end, just until it melts.

 

[MerryPoppins]

Here are 2 of my mother's recipes for eggplant. I've never cooked eggplant, but both of these were good enough that I asked her for the recipes. I need to try them myself one of these days. Hope you enjoy them.

Evelyn's Eggplant

1 large eggplant, unpeeled
1 yellow onion
1 zucchini
2 celery stalks chopped coarsly or sliced
Sunflower or canola oil
salt
2 c. tomato sauce
3-4 t. sugar
2 T red wine vinegar
1/4 c. pine nuts
1/4 c. raisins
2 t. capers, rinsed & patted dry
pepper

Placed cubed eggplant in a drainer or colander and sprinkle with salt, tossing to coat evenly. Let stand for 1 hour to release any excess moisture. Pat dry with paper towels.
In large skillet, pour in the oil to a depth of about 1/2 ". Heat until a piece of eggplant begins to brown immediately. Add the eggplant and fry, turning, until golden on all sides, 12-15 min. Using a slotted spoon, transfer the eggplant back to the colander to drain for about 20min. Using paper towels, gently blot the eggplant to remove any excess oil. Set aside. Keep only about 1T. of the oil in the skillet and remove from heat. Cut the onion crosswise into 3 thick rings and then cut into 1" cubes. Quarter the zucchini lengthwise, then cut into 1" cubes. Place the frying pan over med. heat. Add the onion and saute for 1 min. Add the zucchini and saute for another min. Then stir in the celery and saute for 1 min. longer. Stir in the tomato sauce and bring to a boil, stirring occasionally. Add the eggplant, sugar to taste and vinegar and mix well. Reduce the heat to low and simmer, uncovered, until the sauce is thick and the vegetables are tender, 25-30 min. Meanwhile, toast the pine nuts. Preheat the oven to 325F. Spread the nuts in a single layer on a baking sheet & toast, stirring occasionally, until golden, about 8-10 min.
Remove the eggplant mixture from the heat and stir in the toasted pine nuts, capers and the raisins, (if you are using them). They can be optional if you don't like them. Season to taste with salt and pepper.
Makes 4 servings


Baked Pasta with Eggplant

2 medium eggplants, peeled and sliced lengthwise 1/8" thick
salt
olive oil
1 lb. lasagna noodles
2 cloves garlic, chopped
4 1/2 lbs tomatoes, peeled and chopped
1/4 c. chopped fresh basil or ground, dried basil
2 T. chopped parsley
salt & white pepper to taste
5 T. butter
1 c. mozzarella cheese
1 c. grated Parmesan cheese

Sprinkle eggplant slices with salt and let drain in a colander for 1 hr. Pat dry. Heat 1/2 c. olive oil in a large pan over med. heat. Fry the eggplant on both sides until golden brown. Remove from pan and reserve. Cook the noodles as instructed on the package.
Preheat the oven to 375F. Heat the remaining 1/4 c. olive oil in a large pot. Add the onion and cook for 3-4 min. until clarified. Add the garlic and saute for 1-2 min. Add the tomatoes, basil and parsley. Season with salt and pepper and cook for about 20 min. over med-low heat. Grease an 11"x17" pan with 1 T. butter. Layer half the lasagna on the pan. Place a layer of half of the eggplant over the noodles, top with pieces of half of the remaining softened butter, half the mozzarella, and then sprinkle
with half the parmesan cheese. Repeat the layers. Bake for 30 min.
Serves 8 as a first course or 6 as a main dish.

 

[Kirby]

These all sound very good. Thank you for your recipes.