Egg plant.. any good cooking ideas/ recipes?

I like them just breaded and fried, but my parents really like it breaded and fried with tomatoes and melted cheese on them.Egg plant.. any good cooking ideas/ recipes?
try brushing the egg plant with garlic butter and throw that on the barbecue brush before and after turning.if u cut the garlic fine and put with butter wave it for about 10 sec stur and repeat for another 10 sec it will really bring the flavor of the garlic. try it its great. Report Abuse
Egg plant.. any good cooking ideas/ recipes?
Yeah!! Fried egg plant!!
I propose Imam Baildi (Stuffed Eggplant)
Eggplant Moussaka








2 eggplants, peeled





2 onions, chopped


olive oil


2 鈥?2 陆 lb. ground beef


1 jar of tomato sauce


录 cup parsley


garlic salt and pepper to taste


1 tsp cinnamon





2 tbsp margarine


3 tbsp flour


2 cups milk


salt and white pepper to taste


1/8 tsp nutmeg





Parmesan or Romano cheese





Eggplant Preparation





Cut eggplant into half-inch rounds (Optional: Can sprinkle with salt and let stand in colander for 15 to 30 minutes.)





Preheat the broiler. Lightly brush eggplant slices with olive oil on both sides. Place on an ungreased cookie sheet until lightly browned. Set aside to cool.





Meat Preparation





Brown hamburger and onions. Add tomato sauce, parsley, garlic salt, pepper, and cinnamon. Simmer till liquid completely reduced.





White Sauce





Melt 3 tbsp of margarine in sauce pan. Blend in 3 tbsp of flour, and then add 2 cups of milk. Stir till thickened. Add salt, white pepper, and nutmeg. Mix in two eggs.





Layer half of eggplant at bottom of lightly greased casserole pan. Top with meat mixture. Layer with rest of eggplant. Top with white sauce. Sprinkle generously with Parmesan or Romano Cheese. Bake at 350 degrees for 45 minutes.
Yes, several.





Try stuffing them, cutting them up and sauteeing them with garlic and olive oil and sprinkle with cheese, make an eggplant gratin, or make a ratatouille with chopped eggplant, courgettes, tomatoes, olive oil and herbs. All you have to do is mix all these things together, cover and let shimmer until veggies are tender. Serve over rice or couscous semoule.
Eggplant Parmesan





Ingredients:





2 鈥?3 Medium Eggplants





6 Tablespoons Coarse Salt





2 Tablespoons Olive Oil





1 1/2 Cups Grated Mozzarella Cheese





1 1/2 Cups Grated Parmesan Cheese








For The Sauce:





2 (15 Ounce) Cans Imported Chopped Italian Tomatoes





1/2 Cup Finely Chopped Onion





2 Cloves Garlic, Peeled And Minced





2 Tablespoons Olive Oil





Salt %26amp; Pepper





Red Pepper Flakes (Optional)





3 Tablespoons Finely Chopped Fresh Basil








Cut the eggplants lengthwise into 3/4 to 1 inch thick slices. Place a few slices in a colander and sprinkle with a little of the salt. Continue to slice the eggplants and place them in the colander with salt. Place a plate that just covers the eggplant on top, and then weight it down with a heavy can or canister. Let the eggplant drain in the sink for about 45 minutes. Pat the eggplant dry.





While the eggplant is being purged of any bitterness, begin the sauce by heating the olive oil in a heavy saucepan. Add the onion and cook until soft. Add the garlic and cook an additional minute or two. Next add the tomatoes, salt pepper, and red pepper flakes. Cook over low heat until the sauce has thickened, about 30 minutes. Add the chopped basil and mix well.





Turn on the broiler in the oven and place the eggplant slices flat on a lightly greased baking sheet. Lightly brush the top of the eggplants with olive oil and then broil until lightly browned. Turn the eggplant, and brown the other side. Continue in this manner until all of the eggplant slices have been browned.





Preheat oven to 350 degrees. F. In a large baking pan, first spoon in a little sauce to just barely cover the bottom of the pan. Place a layer of eggplant slices side by side without touching each other. Spoon a little sauce on each slice, and then sprinkle a little of each of the grated cheeses. Choose another slice of equal size for each of the prepared eggplant slices in the pan, and cover each one with this second slice. Spoon some sauce on each of these slices, and then sprinkle with the remaining cheese. Bake the eggplant until bubbly and lightly browned, about 35 to 40 minutes.


--------------------------


MOUSSAKA


========


(Servings: 10)





Ingredients:





4 eggplants - medium


4 tblsp butter


2 lb ground beef


3 onions - chopped


2 tblsp tomato paste


1/4 cup parsley - chopped





2 eggs


1/2 cup grated cheese


1/2 cup bread crumbs


6 tblsp butter


6 tblsp flour


3 cups milk - hot


4 egg yolks - lightly beaten


dash nutmeg


dash cinnamon


salt


pepper


cooking oil


grated cheese





Instructions:





Remove 1/2-inch-wide strips of peel lengthwise from eggplants, leaving 1/2-inch peel between the strips. Cut into thick slices, sprinkle with salt, and let stand between two heavy plates while browning meat and making sauce.





In frying pan melt the 4 tablespoons butter and in it saute meat and onions until meat is browned. Add tomato paste, parsley, salt and pepper, and water. Simmer until liquid is absorbed. Cool. Stir in cinnamon, eggs, cheese and half the bread crumbs.





Make sauce: In saucepan melt the 6 tablespoons butter over low heat. Add flour and stir until well blended. Remove from heat. Gradually stir in milk. Return to heat and cook, stirring, until sauce is thick and smooth. Add salt and pepper to taste and the nutmeg. Combine egg yolks with a little of the hot sauce, then stir egg mixture into sauce and cook over very low heat for 2 minutes, stirring constantly.





Brown eggplant slices on both sides in hot oil. Grease an ovenproof casserole and sprinkle bottom with remaining bread crumbs. Cover with layer of eggplant slices, then a layer of meat, and continue until all eggplant and meat is used, finishing with a layer of eggplant. Cover with sauce, sprinkle with grated cheese, and bake in a 350-degree oven for 1 hour. Serve hot.
This is a really great recipe I found on allrecipes.com. Both my friend and I made it and we both thought it was really good! Even my husband, who really turns his nose up at anything vegetarian loved it! The only changes we made was to use a can of pumpkin (not pumpkin pie filling with the spices) and to slice the tomatoes to make it easier for layering. For the pasta layers I used the large wonton skins (wrappers) since I could not find fresh lasagne sheets. I had to omit the feta since my husband refuses to eat it. I made three smaller lasagnes and they kept in the freezer really well.





Vegetarian Four Cheese Lasagna


Submitted by: Rosemary


Rated: 5 out of 5 by 39 members Prep Time: 15 Minutes


Cook Time: 1 Hour Ready In: 1 Hour 15 Minutes


Yields: 8 servings





';Fresh pasta sheets baked with ricotta, feta, eggplant, tomato, pesto, pumpkin, Parmesan and mozzarella.';


INGREDIENTS:


2 cups peeled and diced


pumpkin


1 eggplant, sliced into 1/2 inch


rounds


5 tomatoes


1 pint ricotta cheese


9 ounces crumbled feta cheese


2/3 cup pesto 2 eggs, beaten


salt and pepper to taste


1 (15 ounce) can tomato sauce


fresh pasta sheets


1 1/3 cups shredded


mozzarella cheese


1 cup grated Parmesan cheese





DIRECTIONS:


1. Preheat oven to 350 degrees F (175 degrees C).


2. Place pumpkin on a baking sheet and roast in oven until browned and tender, about 30 minutes. Meanwhile, grill eggplant on a charcoal grill or fry in a skillet, turning once, until charred and tender, 10 to 15 minutes. Halve tomatoes and place on baking sheet in oven for last 15 minutes of pumpkin time; cook until tender and wrinkly.


3. In a medium bowl, stir together ricotta, feta, pesto, eggs, salt and pepper until well mixed. Fold roasted pumpkin into ricotta mixture.


4. Spoon half of the tomato sauce into a 9x13 baking dish. Lay two pasta sheets over the sauce. Arrange a single layer of eggplant slices over pasta and top with half the ricotta mixture. Cover with two more pasta sheets. Arrange the roasted tomatoes evenly over the sheets and spoon the remaining half the ricotta mixture over the tomatoes. Sprinkle with half the mozzarella. Top with remaining two sheets of pasta. Pour remaining tomato sauce over all and sprinkle with remaining mozzarella and Parmesan.


5. Bake in preheated oven 30 to 40 minutes, until golden and bubbly.
I love this recipe. Its my all time favorite recipe for eggplants.





1 large eggplant purple


1 medium onion chopped


2 each plum tomatoes


2-3 each garlic cloves or more, to taste


1-2 teaspoon garam masala


1 tablespoon lemon juice


1 x jalapeno peppers to taste


1 x salt


1 x cilantro leaves chopped for garnish


1 teaspoon cumin seeds


1 teaspoon turmeric





Grill the eggplant (lightly oiled) on an open flame, turning it around when skin is charred...skin should turn completely black. (sometimes the eggplant might burst open and make a mess..) (if you have an electric range, grill it on a hot skillet, at max heat)





Peel, cool slightly, mash with a fork.





Heat 2 tablesp. (or 1) oil. Fry cumin seeds, chopped onion and crushed garlic with turmeric added. Add half of chopped tomatos. Fry some more! add mashed eggplant. Add salt and masala powder (spice powder) and hot peppers. cook on low heat for about 5-7 mts. Let cool slightly and then add lemon


juice. Garnish with remaining chopped tomatos and cilantro.
A Filipino dish that is really good is pork/eggplant





just cook meat with ginger, garlic, salt and pepper to taste after meat is almost done add a mixture of shoyu sauce a little water and sugar, you may taste this sauce before adding to meat, its to taste...throw in your sauce and eggplant and let simmer...I promise you'll love it...even my kids do, and you know how that goes