Preheat the oven to 350 degrees F (175 degrees C). In a plastic bag, combine the flour, bread crumbs and Italian seasoning. Shake to mix. In a shallow bowl, whisk together the eggs and water. Heat the oil in a large skillet over medium-high heat. There should be enough oil to thinly coat the bottom of the skillet. Dip the eggplant slices in egg, then place in the bag and shake to coat. Fry the slices in the skillet until golden brown on each side. Remove, and drain on paper towels.
Spread a thin layer of spaghetti sauce in the bottom of a 9 inch square baking dish. Cover with the eggplant slices, then top with more sauce. Mix together the ricotta cheese and Parmesan cheese; spread over the eggplant. Spread sauce over the cheese, and top with tomato slices. Cover with more sauce, and spread remaining cheese over the top.
Bake for 30 minutes in the preheated oven, or until cheese is melted and sauce is bubbling.
Meanwhile, bring a large pot of lightly salted water to a boil. Add the pasta, and cook for about 3 minutes, or until tender. Drain. Serve the eggplant tomato bake over pasta.
| Servings: | 4 |
| Time: | 20 Minutes Preparation Time 30 Minutes Cooking Time |
Source: All Recipes.com
By Sandy P. from Sioux Falls, SD
Spray bottom of casserole with cooking spray. Add a little spaghetti sauce to it.
Lay sliced eggplant in the dish. Brown ground beef and onion together. Drain ground beef.
Mix some of the spaghetti sauce in with hamburger and use 1/2 on top of eggplant. Mix cottage cheese and egg together and put 1/2 on top of ground beef mixture. Add 1/2 of the mozzarella cheese and then repeat with another layer. Bake at 350 degrees F.
| Servings: | 8 |
| Time: | 15 Minutes Preparation Time 40 Minutes Cooking Time |
Source: From a friend
By Laniegirl from Iowa
Peel and slice eggplant. Cook in 1 inch boiling salted water about 10 minutes or until tender. Mash the eggplant and mix with butter, eggs, pepper, onion, oregano, and cracker crumbs. Put in a large buttered baking dish and cover with tomato slices and peppers. Sprinkle grated cheese over all and salt and pepper. Bake in 375 degree F oven for 25 minutes or until brown. Serves 12.
By Robin from Washington, IA
Cut eggplant into 1/4 inch slices, cook in small amount of boiling water for 5-10 minutes; drain well. Place eggplant in lightly greased 9x13 inch pan. Place tomato slices on top of eggplant. Sprinkle green pepper, onion, and seasonings over top. Cover and bake for 20 minutes at 400 degrees F. Reduce heat to 350 degrees and bake uncovered an additional 35 minutes. Arrange cheese slices on top during last 10 minutes or baking time.
By Robin from Washington, IA
Spiced Eggplant (from Indian Cooking by Lalita Ahmed )
Spike the eggplant with a fork or skewer and place under a preheated grill for about 15 minutes, turning frequently until the flesh feels soft. Allow to cool.
Scrape off the burnt skin with a knife. Chop the flesh. (I confess I went straight to the chopping but it's better their way).
Heat the oil in a pan and gently fry the onion until just tender. Add the chopped ginger and garlic. Fry for 1-2 minutes then add the eggplant flesh.
Stir in the chilli powder, turmeric, coriander (cilantro) leaves, chopped chilli, salt and tomatoes. Cook for 10-15 minutes until dry. Serve with buttered chapatis (I didn't have those).
Hyderabadi Eggplant (from Sameen Rushdie's Indian Cookery)
Garnish: 1/2 cup fresh coriander (cilantro) leaves, finely chopped.
Dry roasted and ground to a powder:
Whole spices
Measure out all the ingredients.
To dry-roast ingredients: mix them together and heat in a cast-iron pan. Over medium heat, turning down once it is sufficiently hot. Keep stirring and moving the ingredients around so they roast evenly. As soon as they release their aroma and turn a shade darker, take them off the heat. Grind.
Slice 1 onion into rings or half-rings. Blend the other one to a paste.
Wash the eggplants and cut them open, making four incisions lengthwise and taking care that they remain attached at the stem.
Mix all the powdered spices, roast and ground ingredients, the garlic, ginger, onion paste and some salt. Rub half this paste liberally into the cuts so the eggplants are well filled with the mixture.
Heat some oil in a heavy-bottomed saucepan. Add the finely sliced onion rings and stir-fry until they are pale golden but no darker. Put in the whole spices - all the seeds - with the karri leaves and stir-fry.
Within a minute the seeds will begin to pop and turn a shade darker. Then add the remaining half of the spice mixture and stir-fry until it browns a little.
Carefully place the stuffed eggplants in this saucepan. Turn the heat down low, add 2 oz (50 ml.) water. Cover and cook gently, turning the eggplants over from time to time so they are done evenly.
You will probably need to continue adding a little water, about 2 fl. oz (50 ml.) at a time, to prevent the spices from sticking to the bottom of the pan. The art lies in not adding too much water at a time which would only serve to stew the vegetable.
Spoon some hot oil and spice mixture into the gashes to help brown the stuffing. It is inevitable that some of the filling will fall out.
When the eggplants appear to be tender, pour in the tamarind juice with a few extra drops of water if necessary and cook over an extremely low heat for a further 5 minutes.
Transfer the eggplants carefully to a serving dish and pour the thick spicy sauce over them. Garnish with fresh coriander/cilantro leaves. This dish is eaten both hot and at room temperature.
When I make this - I usually use a cast-iron casserole dish and put the whole thing on the table because it all falls apart anyway - but the flavour is out of this world!
Here's an eggplant raita to cool the palate during an Indian meal.
Spicy Eggplant in Yogurt (from Sameen Rushdie's Indian Cookery)
You need small eggplant if possible without seeds.
Lightly whisk the yogurt with a fork, mixing in the crushed garlic, red chilli powder and salt, then transfer to a shallow open dish, spreading it out evenly.
Cut the eggplant into slim long slices or slim rounds. In a large frying pan, heat enough oil to to shallow-fry the eggplant slices, bearing in mind that this vegetable tends to absorb oil.
Fry over a high heat until the slices are a deep golden brown on both sides and then lift out of the oil with a slotted spoon.
Using the small quantity of oil left in the pan, fry the remaining spice ingredients for no more than a minute over low to medium heat. Put the eggplant into the spicy mixture, turning it over and around for a couple of minutes, so that they are well covered in it.
Lay the spicy eggplant over the yogurt and pour the oil and spices from the pan over them.
Garnish with a few coriander/cilantro leaves and serve either immediately while still hot or a little later at room temperature.
Enjoy, Gill
Pierce eggplant with a fork several times, and bake at 350 degrees for 1 hour. Let cool to touch, peel and chop eggplant into 1/2 inch cubes. Add chopped tomato and next 8 ingredients, stirring well. Chill. Cut each tomato into 4 wedges, cutting only halfway through tomato. Gently spread wedges, and place a spoonful of eggplant mixture into tomatoes. Place on lettuce leaves and garnish with olives.
By Robin
Saute' onion and green pepper in butter. Add potatoes, carrots and celery. Add chicken stock and seasonings. Add eggplant. Cook, covered, over moderate heat until eggplant is soft. Transfer mixture to a blender or food processor; puree. Add milk and cheese to pureed soup. Garnish with chopped chutney or parsley. May be served hot or cold.
By Robin from Washington, IA
Mash eggplant to slightly lumpy pulp. Add all other ingredients and mix well. Serve as side dish, or with chips, crackers or toast points.
By Doggy from TX
By Robin from Washington, IA
Pare eggplant and slice in rings 1/4 inch thick. Salt. Roll in egg and then cracker crumbs or flour. Fry in hot oil until a golden brown color on both sides.
By Robin from Washington, IA
I have been given some eggplant, 8 of them, but I have never prepared them before. Does anyone have any good recipes to use it in? And how do I prepare eggplant?
~kat (02/08/2006)
By kattankerous
By sewingmamma
By Judi
By Cimi
I have not made this yet -- I plan to make it this week. It sounds very good.
EGGPLANT TO DIE FOR
1 eggplant, cut in half lengthwise, scoop out insides and cut meat into chunks, save shells.
Seasonings
Parsley, sage, thyme, onion powder, salt and pepper to taste
2 crushed garlic cloves
1 cup chicken or veggie broth
2 oz. grated Parmesan or Swiss cheese
Olive oil spray or butter
Brown garlic in olive oil or butter; add eggplants chunks. Add seasonings and chicken broth; cook down until most of fluid has been absorbed. Stir in the grated cheese. Pop mixture back into the shells and bake approximately 30 minutes - 350° oven. (02/08/2006)
By mkymlp
By cimi
I have been trying forever to find the recipe for "Fried Eggplant" with dip from Olive Garden Restaurant.I looked on Internet for Copy recipes and can't find it.Also I'm looking for the recipe that Grandy's Restaurant has for making their green beans. Can anyone who knows please let me know? Thanks and God Bless. Angelheart from Clyde.
Kay from Clyde, TX
If would like to make it into a Parmesan, have a baking dish with your favorite sauce in the bottom and layer with eggplant slices, sauce then mozzarella cheese. (can also do the same with zucchini, and green tomatoes.
Enjoy! (09/08/2007)
By LRP
By lavonneann
For eggplant Parmesan, layer fried slices with homemade spaghetti sauce, mozzarella, and Parmesan cheese. Bake just long enough to heat through, melt the cheese, and blend the flavors.
*Note: almost any restaurant that serves something like this is going to deep fry it. Pan frying is not the same. (09/10/2007)
By sterghe
By kimhis
By PICO
By candleglows
By kfr1sby
I have a lot of eggplant any good ideas.
Antoinette from HI
In large enamel saucepan combine eggplant, onion, garlic, and oil. Simmer covered 10 minutes. Add remaining ingredients; mix well and simmer covered 25 minutes, stirring occasionally. Eggplant should be cooked, but not overly soft. Refrigerate overnight (may be frozen). Serve at room temperature with crackers or cocktail pumpernickel. An excellent first course served on lettuce-lined plates. Or served cold as an appetizer. (09/25/2007)
By Rheaad
Middle Eastern Eggplant Salad
Serve with pita, or any hearty bread. Good warm or cold. (09/26/2007)
By U*u*U.
Anyone have any ideas on what to do with extra eggplant from the garden?
Hardiness Zone: 3b
By Sandy from WI
They said that they boiled it till almost all the way cooked, drained it, then smoothed out in layers to freeze. They then used it as a stuffing base, in bell peppers, stuffed fish, chicken, pork chops, and as baked stuffing, in place of cornbread or bread cubes, as they were diabetic, and had to reduce the amount of "white" carbohydrates.
I tried it with fish at home, seasoning the eggplant, and putting just a little cooked rice, and rolling thawed tilapia fillets around it, and baking. It was wonderful! They also said that you can mix the eggplant with any type of meat, such as ground beef or sausage, and use as a basis for a casserole. (08/16/2010)
By PIKKA
By PIKKA
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