Optional:
Melt Mozzarella cheese on top
Spread good quality spaghetti sauce over it.
Amazingly good!
Breaded and pan fried. Flavored bread crumbs..
Eggplant casserole
Peel and cube a large eggplant. Boil in water until it looks cooked down, about 20 minutes or so. Drain well, pressing the water out of it. In another bowl, beat two eggs, add one cup of sharp cheddar cheese, one tsp salt, 1 T minced onions. Mix cooled eggplant into mixture and put in buttered casserole dish. Bake 350 for 45 minutes or until browned on top.
Slice it. Dip in in soy sauce. Let it sit in the soy suauce for a while. Apply oil to the grill. Grill it and apply olive oil occasionally. Cook well. Then add Tony’s creole spices or standard spiceing.
BBQ, pepper and salt.
The recipe is presented without resizing, providing 6 servings
An easy recipe for an eggplant dish, each piece looks like a piece of lasagna with several layers of eggplant.
Ingredients:
1 medium sized Eggplant
4 cups Seasoned Breadcrumbs
2 Eggs (up to 3)
1 cup milk
2 cups Parmesan cheese
salt and pepper
2 cups Flour
3 cups canola oil (any oil used to fry may be substituted)
4 oz mozzarella
spaghetti sauce
Preparation:
Cut top off eggplant, peel/slice lengthwise about 1/4” wide
layout the eggplant and salt on both sides (minimum 1 hour)
Set up breading station, place flour in 1 bowl, combine breadcrumbs and parmesan cheese in another, beaten eggs, milk, salt and pepper (to taste) in third.
Place oil in fryer and set temp to 350 degrees (just past med heat on stovetop)
Rinse eggplant slices and pat dry
Begin breading, placing slices in flour, then eggwash, then breadcrumb mixture (this process can be done all at once or on the go while frying breaded pieces)
Deep fry breaded eggplant until golden brown on both sides, as eggplant comes out of fryer, lay in square casserole that has been coated with sauce on the bottom. Once in casserole, cover in sauce (or dip in bowl of sauce 1st) then sprinkle Parmesan cheese and cover in mozzarella.
Repeat until all eggplant is gone, using the bricklaying method, placingo first level up and down, and the next level side to side etc. Bake in 350 degree oven for 25-30 minutes or until top level of cheese is golden and bubbling.
Eggplant is like a sponge; it’ll suck-up all the olive oil or butter you sautee it with, so watch it in the pan or it’ll scorch.
Sprinkle with salt and let sit on a rack about an hour to draw out excess water.
Pat dry to remove salt and water.
Brush with barbecue sauce and place on a rack and stick under broiler for two minutes, remove, turn over and stick back under broiler for about a minute.
Eat.
Be careful not to burn your mouth.
Ping
This whole thread is amazing. Between copying and pasting recipes, mouth is watering. Amazing cooks here at freeper. I love the cooking threads! Maybe someday, Mr. Blonde will actually think I can cook!! Thank you ;-)
Always salt the eggplant and let it sit an hour. Then rinse it. If you don’t it will be bitter.
Sorry that should be 1/2 inch slices.
Eggplant
White Bread
Italian Bread Crumbs
Eggs
Butter
Salt
Peel eggplant, slice into 1/4” rounds.
Beat 2 eggs in a bowl as egg-wash
fill another bowl with breadcrumbs.
Heat frying pan to medium heat with enough butter to cover the bottom of the pan 1/8th to 1/4
Dip eggplant slice in egg wash, and then in breadcrumbs, place in pan. Repeat till bottom of pan is covered.
Flip slices when golden brown. Add butter to pan as needed.
When a fork will not stick, the slice is done.
remove to paper towel/plate to briefly rest.
Butter white bread, place eggplant slices on bread for best coverage
Place Tomato slice on top of eggplant slice.
Too much salt.
Enjoy.
eggplant
1/2 lb bacon
1 large can of peeled tomatoes
1 green pepper, cut into bite sized pieces
shredded cheddar cheese
Heat oven to 350.
Peel and cut eggplant into cubes. While you are doing this, fry bacon in a large frying pan. Remove bacon, but leave the bacon grease in the pan. Add cubed eggplant, cover and cook until almost soft. Turn frequently to prevent burning. You might need to add a little bit of olive oil. Add green pepper for few minutes, covered. Then, add the tomatoes. Mix well.
Place mixture in a large casserole dish. Place strips of bacon across the top. Add shredded cheddar cheese.
Bake until mixture bubbles and cheese is melted, 20 minutes or so.
I planted eggplant and got a pretty good crop. Cut it up and throw it in spaghetti sauce.
What I’m making just now.
Baba Ghanoush
Original recipe makes 1 1/2 cups
1 eggplant
1/4 cup lemon juice
1/4 cup tahini
2 tablespoons sesame seeds
2 cloves garlic, minced
salt and pepper to taste
1 1/2 tablespoons olive oil
Directions
Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.
Place eggplant on baking sheet, and make holes in the skin with a fork. Roast it for 30 to 40 minutes, turning occasionally, or until soft. Remove from oven, and place into a large bowl of cold water. Remove from water, and peel skin off.
Place eggplant, lemon juice, tahini, sesame seeds, and garlic in an electric blender, and puree. Season with salt and pepper to taste. Transfer eggplant mixture to a medium size mixing bowl, and slowly mix in olive oil. Refrigerate for 3 hours before serving.
Wow some wonderful recipes.....thank you!!!!
Not quick but good. People who don’t like eggplant or have never had it love this stuff. And I call it stuff because I’ve never heard a name for it. My family has been making it for generations. We call it “The Eggplant Stuff”.
1 eggplant, peeled and cubed
1 gr. pepper, diced
1 onion, chopped
5-6 slices of bacon
2-3 eggs, beaten
Fry bacon until crispy, set aside. Saute pepper and onion in bacon grease until onion is translucent. Add eggplant. Cover and stir occasionally until eggplant is softened but still cubes. Remove cover and continue cooking all until most liquid has evaporated and eggplant has lost form. Important to cook the eggplant completely or it has a bitter taste. Pour in eggs and stir until eggs are cooked. Crumble bacon on top and serve.
Oil up the bottom of a glass baking dish. Peel eggplant, slice it 1/4 inch thin, lay down one layer in dish, top with fresh tomato slices, garlic, fresh basil and shredded Parmesan. Bake 375 for 10-15 min.