Wash and peel the eggplants. I usually use two. Cube them. Put them in a casserole dish sprayed with cooking spray. Use one large can of diced tomatoes. Dice is small onion. Sprinkle with pepper. Bake at 350 for about 45 mins. - 1 hr. Fork test to your desired softness. When done, sprinkle with mozzarella cheese. Very cheap, easy and good. You can freeze this, but don't put the cheese on until after it is defrosted.
I grew up eating fried eggplant. My grandmother would beat a couple eggs and dredge eggplant slices through then she would dredge them through a mixture of 1/2 flour and 1/2 cornmeal. Then she would fry the slices in hot oil in a cast iron skillet until brown. Yummy! This is a fattening way to prepare them though. I like to cut an eggplant into small cubes, saute in olive oil and then add to my spaghetti sauce instead of meat. Hope this helps. Bon apetite!
Peel and cube 1 med eggplant Add 3 - 4 T. lemon juice Microwave high 7 mins (covered) Stir, microwave 7 more minutes Mash to taste. Lumpy? Smooth? Whatever! (I rough mash, use wand blender on about half)
Add: 1/2 chopped green pepper 1/2 chopped onion 1 diced roma tomato. "enough" olive oil twice the salt you think you will need
Toss. Taste If it's not delicious, it needs more salt
Some friends of ours in south Lousiana used to peel them, cut them into cubes, season with a little salt, and boil until done. Then they would let it cool, and freeze in zip bags. I asked them why---they use it for stuffing in place of bread or crumbs. You can use the thawed cooked eggplant to stuff pork chops, chicken breasts, bell peppers, cabbage leaves, anything. They said to season it to taste when you are making the final product. It is better for you than just plain bread stuffing, or rice stuffing.
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