Stuffed Eggplant

Eggplant:

 3 large eggplants (cut in half, dig out the flesh from the center and put in a bowl)

1 large onion, coarsely chopped

3 cloves garlic, sliced

2-3 stalks celery, coarsely chopped

1/4 cup fresh basil, chopped

1/4-1/8 cup parsley, chopped

10 + 22 oz peeled plum tomatoes, crushed

1 cup breadcrumbs

1 cup grated Pecorino Romano cheese

 

Cut out flesh from eggplants and set aside on baking pan with sides.  Saute eggplant flesh, onion, garlic, celery, basil and parsley in a large skillet.  Remove from heat.  Add tomatoes, cheese and breadcrumbs.  Fill mixture into 6 eggplant halves.  

 

Vegetables:

1 tsp garlic

1 Tbsp oregano 

4 medium potatoes, sliced 1/4 inch thick

3 medium carrots, large chunks

olive oil (sprinkle on top of eggplants)

water (put into bottom of baking pan with sides with vegetables)

5-6 basil leaves, torn on top

salt and pepper to taste

Mix together garlic, oregano potatoes, and carrots.  Add to baking pan surrounding the eggplants.  Add water to bottom of pan to cover bottom, so it doesn't burn vegetables.  Add basil, salt and pepper.  Top eggplant with olive oil.  

Bake in a 375 degree oven for 30-45 minutes with foil on, then remove foil and bake another 30-45 minutes until tender.  Serve with Parmesan cheese sprinkled on top.

Recipe:  Italian Grandma Gina

Fried Eggplant

 3 eggplants, remove skin and cut into small cubes

salt and pepper

2-3 Tbsp buttermilk

2/3 cup self rising cornmeal

1/3 cu flour

In a large bowl mix all ingredients.  Mix together with hands to coat well.  Place in a cast iron skillet on high with 1 inch oil, cook the chopped eggplant until golden brown.  Cook in batches to not crowd the pan.  

Note:  Use the same method for okra, zucchini, squash, fried green tomatoes.

Recipe:  Brenda Gantt

Eggplant

 1 eggplant

sea salt 

pepper

1/4 cup olive oil

1/4 cup flour

2 eggs

honey

goat cheese

chives, diced

Cut the eggplant on a diangle.  Sprinkle with sea salt on both sides. Set in a colander for 30 minutes to release the water.  Rinse in cold water to remove all the salt.  Pat dry with paper towels.

Lay out eggplant slices in a single layer and sprinkle with sea salt and pepper on both sides. Heat a pan on stove to medium heat with olive oil.

In a bowl add 1/4 cup all-purpose flour.  In another bowl add 2 eggs seasoned with salt and pepper. Whisk together. Dip each eggplant slice in flour and then egg mixture.  Place in the heated pan. Fry in batches, 3 at a time for 3 minutes on each side.  Flip using 2 spoons for better control. Tranfer to a plate with a paper towel to soak up any oil.  

Place on a serving platter.  Top with honey, goat cheese and chives.  Serve.

Eggplant Pizza

 1 large eggplant, cut into slices about 12 

olive oil

3 cups marina sauce

1/2 cup mozzarella cheese, shredded

1/4 cup basil, chopped fine

1 Tbsp garlic powder

1 tsp salt and pepper

bit more mozzarella cheese and cheddar cheese, for topping

Put eggplant slices on a baking sheet and sprinkle with salt on both sides. Let is sit for 20 minutes to release the water content in eggplants.  Dry eggplant slices with a paper towel.  Brush each with olive oil. Bake in a 350 degree oven for 20-25 minutes.

In a small bowl add marinara sauce, mozzarella cheese, basil, garlic powder, salt and pepper. Spoon sauce mixture  on top of each eggplant slice. Top with more cheese and bake for another 1-2 minutes, until the cheese melts.

Zucchini Noodles with Eggplant and Tomatoes

 2 medium zucchini (about 1 1/4 lbs), spiralized or cut into matchsticks

2 medium yellow squash (about 1 1/4 lbs), spiralized or cut into matchsticks

2 1/2 tsp kosher salt, divided

1 Tbsp plus 2 tsp fresh lemon juice

1 tsp honey

1/8 tsp freshly ground black pepper

3/4 cup (packed) basil leaves, chopped, divided

5 Tbsp olive oil, divided, plus more for drizzling

2 garlic cloves, thinly sliced

1 1/2 large long Chinese eggplants (about 3/4 lbs0, cut into 1/4 slices on the bias

2 cups sherry toatoes, divided

1/4 cup pitted cured black olives, halved, divided

1 (8 oz) ball fresh buffalo mozzarella, thinly sliced

Place zucchini and squash in a strainer set over a bowl, sprinkle with 1 Tbsp. salt and toss to combine.  Let sit 10 minutes, then shake in strainer, pressing gently, to remove any excess liquid.

Meanwhile, whisk lemon juice, honey, pepper, 1/2 cup basil, 3 Tbsp oil, and 1/4 tsp salt in a large bowl.

Heat remaining 2 Tbsp oil in a large skillet over medium.  Cook garlic until it begins to sizzle and turn golden brown, 5-7 minutes.  Using a slotted spoon transfer to bowl with dressing.  Increase heat to medium-high, add eggplant and 1 cup tomatoes, and cook, stirring occasionally, until eggplant is browned and cooked through and tomatoes begin to burst, aboiut 6-8 minutes.  Season with reaining 1/4 tsp salt ads transfer to bowl with dressing.

Cut remaining 1 cup tomatoes in half lengthwise and add to bowl with dressing.  Add zucchini and squash; gently toss to combine.  Add 3 Tbsp olives and 2 Tbsp basil, then transfer with tongs to a platter, letting extra liquid drain and remain in bowl.  Lay mozzarella on 1 end of platter and drizzle with oil.  Top dish with remaining 2 Tbsp basil and 1 Tbsp olives.

Garlic Parmesan Baked Eggplant

 1 large eggplant

6 Tbsp unsalted butter, melted

1 cup breadcrumbs

1/4 cup shredded Parmesan cheese

1/4 tsp smoked paprika

1/2 tsp garlic powder

1/4 tsp Italian seasoning

1.  Start by preparing the eggplant: Wash the eggplant and trim off the green end.  You can peel the skin but you don't have to. I like leaving it on. Next, slice eggplant into 1/2 inch disks.  Place all disks in colander or cooking rack set over baking sheet, sprinkle with salt and let sit for at least 30 minutes.

2.  Next, melt butter in a bowl.  Mix breadcrumbs, spices and Parmesan cheese in another bowl.

3.  Dip each eggplant disk into butter first, then breading mixture.  Place on aluminum foil or parchment paper lined baking sheet.

4. Bake in a 400 degrre oven for 15 minutes, then flip each disk and bake for 7 more minutes.  The eggplant should be golden brown and the breading crispy. 

5.  Serve as a side dish, appetizer or use in eggplant Parmesan.

Roasted Eggplant Parmesan

 2 1/2 lbs eggplant (2-3), cut into half moons

olive oil

salt and pepper

oregano

Jar of marinara sauce

1/2 cup fresh basil, julianed

1 lb buffalo sliced mozzarella cheese, cut into thick slices

8 oz garlic and herb flavored goat cheese

1 1/2 cups Parmesan cheese, grated

1 1/3 cups plain bread crumbs, panko or 2 slices of bread (chopped in food processor) 

1/4 cup fresh basil, chopped

4 cloves garlic, minced

1/4 cup olive oil

1 tsp salt

 

To make breadcrumbs:

2 slices of bread (1 ), or panko, or plain breadcrumbs

1/4 cup basil

4 cloves garlic

1/4 cup olive oil

1 tsp salt

Combine together

 

1. Cut the eggplant into half moons.  Will fill up about 3 pans.  Brush olive oil, salt and pepper, oregano on both sides and roast in a 400 degree oven for 10 minutes.  Turn over and roast for another 10 minutes until eggplants slices are tender. 

2.  Layer a casserole dish with 1/3 of each: starting with marinara sauce, roasted eggplant,  basil (save some for the breadcrumbs), mozzarella cheese, goat cheese, Parmesan cheese. Layer 3 times ending with Parmesan cheese.  Add bread crumbs on top.

3.  Bake in oven for 40-50 minutes

 

 

 

Eggplant with carrots

 1 eggplant, cut into slices

1 1/2 cups water

1 Tbsp salt

1 large carrot or 2 med carrots, finely grated

2 eggs

2 Tbsp flour, divided

1 Tbsp grated Parmesan cheese

1/4 cup fresh parsley, chopped

mozzarella cheese

oregano

Place slices of eggplant in a bowl with water and sprinkle with salt. Put a lid or plate on top and leave for 30 minutes.  Rinse the eggplant and with a knife or spoon hallow out each slice separating the rings from the inside flesh.  Cut the eggplant flesh into small pieces.  In a bowl add grated carrots, eggplant flesh, 2 eggs, 1 Tbsp flour and 1 Tbsp Parmesan cheese. Mix together. Add parsley and 1 more Tbsp of flour. Mix.

In a pan add 2 Tbsp of olive oil. Place the rings in the pan with oil. Spoon into the rings the carrot mixture.  Don't crowd the pan.  Cook unto bottoms are golden brown. Flip to other side. Sprinkle a bit of mozzarella cheese and oregano.  The cheese will begin to melt and it will be golden brown on both sides. Move to a plate with paper towels.

Eggplant

2 eggplants
olive oil
salt
Mozzarella chunks
2 tomatoes
1 zucchini
Parmesan cheese, grated

2 eggplants cut but not cut through.  Top with olive oil and salt.  Bake at 350 degrees for 35 minutes.  Add Mozzarella, tomatoes, zucchini into cuts.  Bake again for 20 minutes.  Top with Parmesan cheese. ( like a Hasselback potato)

Eggplant Fans

2 eggplants
olive oil
salt
tomatoes
basil
oregano
Parmesan cheese

2 eggplants fanned out and cut.  Top with olive oil and salt.  Bake at 350 degrees for 15 minutes.  Add sliced tomatoes, basil, oregano and Parmesan cheese.  Bake again for 25 minutes.  Top with Parmesan cheese.

Eggplant Bake

4 medium eggplants
meat mixture:
1 lb ground turkey
1 small onion
1 red pepper
1 garlic
salt and pepper
paprika oil

Sauce:
3 Tbsp tomato sauce
water
oil
salt and pepper

1/4 cup Mozzarella cheese
2 tsp oregano

Crush eggplant and cover with a salt and a heavy plate.  Cut open crushed eggplant and spoon in meat mixture into each eggplant.  Top with sauce and shredded mozzarella cheese and oregano.  Bake at 350 degrees for 60 to 70 minutes.

Eggplant Casserole with Tomatoes

2 medium eggplant (or 4 small Italian eggplant),about 1 3/4 lb, thinly sliced 1/4 inch thick lengthwise
sea salt
olive oil
1 small yellow onion, diced
2 large garlic cloves, minced
1/4 tsp red chili flakes
dash of cinnamon
1  (14.5 oz) can diced tomatoes
2 Tbsp finely chopped fresh parsley, divided

1.  Preheat the oven to 350 degrees

2.  Lightly salt the eggplant slices and allow to stand for 20 minutes.  Pat the slices dry and set aside.

3.  Heat a thin layer of olive oil in a large oven proof (preferably cast iron) skillet.  Pan fry the eggplant in batches over med-high heat until golden brown on both sides, about 2 minutes per side.  Add more oil as necessary between batches so the eggplant doesn't burn, but try not to have too heavy a hand-the pan just needs to be greased.  Remove the eggplant to a plate.

4.  Add the onion to the skillet and saute over med heat until soft, 5 minutes.  Add the garlic, chili flakes, 1/2 tsp sea salt and cinnamon.  Cook for one minute more, until fragrant.  Carefully pour in the tomatoes and simmer until thickened slightly, 5 minutes.  Remove from the heat and stir in half the parsley. 

5.  If using an oven proof skillet, remove 3/4 of the sauce to a bowl, leaving a thin layer behind.  Otherwise, add 1/4 cup of sauce to the bottom of a 8x8 or comparable casserole dish.  Arrange one layer of eggplant evenly in the bottom of the skillet of dish. Slather with a layer of sauce, and repeat with the remaining eggplant and sauce- like you would a lasagna.

6.  Cover with foil and bake in the oven for 45 minutes, until the eggplant is very soft and the sauce has reduced.  Allow to sit for 10 minutes before cutting into it.  Garnish with the remaining parsley and serve warm or at room temperature.

Easy Fried Eggplant

2 Tbsp canola oil
1 large eggplant, peeled and sliced
3 eggs, beaten
2 cups dry bread crumbs

Heat oil in a large skillet over medium-high heat.  Dip eggplant slices in egg, then in crumbs, and place in hot oil.  Fry 2 to 3 minutes on each side, or until golden brown.  Drain on paper towels.

Vegetable Bake

2 tomatoes
1 eggplant
1 large zucchini
1 onion
2 peppers
1 tbsp garlic
oil
shredded cheese
salt and pepper

Add oil to skillet.  Heat chopped onion and then add peppers.  Put cooked onions and peppers in the bottom of a small casserole dish.  Top with minced garlic.  Layer sliced tomato, eggplant and zucchini on top, overlapping slices.  Spread oil around edges.  Top with shredded cheese and salt and pepper.  Bake 350 degrees for 35 minutes with aluminum foil.  Last 5 minutes remove foil. Enjoy!

Eggplant Parmesan

3 large eggs, beaten
2 1/2 cups panko bread crumbs
3 medium eggplants, cut into 1/4 inch slices
2 jars (4 1/2 oz each) sliced mushrooms, drained
1/2 tsp dried basil
1/8 tsp dried oregano
2 cups shredded part skim mozzarella cheese
1/2 cup shredded Parmesan cheese
1 jar (28 oz) spaghetti sauce

1.  Preheat oven to 350 degrees.  Place eggs and bread crumbs in separate shallow
 bowls, Dip eggplant in eggs, then coat in crumbs.  Place on baking sheets coated with cooking spray.  Bake 15-20 minutes or until tender and golden brown, turning once.

2.  In a small bowl, combine mushrooms, basil and oregano.  In another small bowl, combine mozzarella and Parmesan cheeses.

3.  Spread 1/2 cup sauce into a 13x9 inch baking dish coated with cooking spray.  Layer with a third of mushroom mixture, a third of the eggplant, 3/4 cup sauce and a third of the cheese mixture.  Repeat layers twice.

4.  Bake, covered at 350 degrees for 25-30 minutes or until heated through and cheese is melted.

Healthy Eggplant Parmesan

1 tbsp olive oil
2 medium eggplant, cut into rounds
2 tsp Italian seasoning
1/2 cup seasoned breadcrumbs
16 oz marinara sauce (look for low sugar)
1 cup reduced fat mozzarella cheese (can also use half  Parmesan cheese)
1/4 cup fresh basil

1.  Preheat oven to 400 degrees
2.  Cover 2 baking sheets with foil and spray with cooking spray.  Place the eggplant in a single layer on the baking sheets.  Brush with olive oil.  Sprinkle with salt, pepper, and Italian seasoning.  Then sprinkle breadcrumbs on top.
3.  Bake for 20-25 minutes until softened.
4.  Meanwhile, coat an 8x8 glass baking dish with cooking spray.  Add about 1/3d of the sauce to the bottom. Add more sauce, another layer of eggplant, more sauce, and sprinkle the remaining cheese to top.
5.  Cover with foil and bake for 20 minutes.  Remove foil and let cheese brown if desired.  Serve with fresh basil.