I just picked my first eggplant from the garden,Any recipe ideas?!


Question:

I just picked my first eggplant from the garden,Any recipe ideas?

I love to fry my eggplants like I do green tomatoes,but I have heard of a recipe called eggplant parmazone?see I cant even spell it.what about baba ganoush is that worth cooking .I aint had either but I do have this huge fresh eggplant.what do i do with it?


Answers:
Well, if you plan on doing any grilling anytime soon, grill some eggplant. I just did this recently and it turned out pretty good. Slice them kinda thick, coat them with olive oil, season them with salt, pepper, whatever other kind of seasoning you like (that italian blend stuff is pretty good but I sprinkled mine with chili power... I like hot stuff!). Get those good grill marks going on one side (about 5 or 6 minutes, depending on the heat of the grill), flip them with tongs and ... good eating...

Eggplant Parmesan, eggplant lasagna.. its allll good ;-) there are lots of eggplant recipes for italian foods.

That's the same thing, just with melted Parmesan and Mozzarella cheese and Marinara sauce. Make the breaded eggplant, use a little Italian flavored bread crumbs. Then you can serve it like a pork fritter, with sauce and pasta on the side, or you can layer it Lasagna style.

I use drake breading mix little thicker than box says peel and slice about 1/4 to 1/2 inch thick deep fry till golden brown serve with ranch dip

Fresh Eggplant! I better come down there and look-see at what's in the oven.

Linguine with Eggplant
1 pound linguine
2/3 cup olive oil, divided
2 small eggplant, cut into 1/2-inch chunks
3/4 teaspoon garlic powder
1/2 teaspoon dried oregano
3/4 teaspoon salt
1/2 teaspoon pepper
4 plum tomatoes, chopped
2 tablespoons fresh parsley, chopped
In a large pot, cook the linguine as package directs; drain well. Place linguine in a large bowl and toss with 2 tablespoons olive oil; set aside.

In the same pot, heat the remaining oil over medium-high heat. Sauté the eggplant for 10-12 minutes, until lightly browned. Add the garlic powder, oregano, salt, and pepper and sauté for about 5 minutes more. Add the tomatoes, parsley, and linguine and toss gently until heated thru. Serve immediately.

Oven Fried Eggplant (Aubergine)


4 servings 35 min 10 min prep

1/2 cup fat-free mayonnaise
1 tablespoon minced onions
1 lb unpeeled eggplants, sliced (about 12 1/2 inch slices)
1/3 cup fine dry breadcrumbs
1/3 cup grated parmesan cheese
1/2 teaspoon dried Italian seasoning
vegetable cooking spray


Combine first 2 ingredients, stir well.
Spread evenly over both sides of eggplant slices.
Combine breadcrumbs, cheese, and Italian seasoning in a shallow bowl; dredge eggplant in breadcrumbs mixture.
Place eggplant on a baking sheet coated with cooking spray.
Bake@ 425 degrees for 12 minutes.
Turn eggplant over; and bake an additional 12 minutes or until golden.

You could make eggplant parm. which just bread the egg plants and fry and then layer in a casserole dish as follows, a little sauceon the bottom, eggplant, sauce, mozz. cheese and a sprinkle of parm. cheese and continue till done then bake in the oven at 350 for about 30 minutes.

I have another version which is really good but kinda time comsuming.
Slice your eggplant then bread it and then fry iy and drain very well then take mozz cheese and sandwhich it in between two pieces of eggplant then in a bowl take some diced tomato, fresh parsley, salt, pepper and olive oil and mix together then place the eggplant sandwichs on a cookie sheet and top each eggplant with tomato mixture and a sprinkle of parm. cheese on each one then bake in the oven on 350 till cheese is melted it is sooo good!
Hope you enjoy

Here is how I made Eggplant Parmesan. It's easy and so good.

Peel and slice your eggplant into half inch circles. Lightly salt each piece, then stand them up in a colander in the sink to drain.

Take out three bowls. In the first, mix 1/2 cup flour with 1 teaspoon salt and 1/4 teaspoon pepper. In the second, beat two eggs with 1 tablespoon of water. In the third, mix 1 cup Italian-seasoned bread crumbs (I buy the crumbs) with 1/2 cup finely grated Parmesan cheese.

Take your eggplant and first dip it in the flour mixture, then the egg mixture (shaking off excess egg), then the crumb/cheese mix. Pat the crumbs and cheese on well.

Then lightly fry each piece in a frying pan on medium-high heat with a teaspoon of oil (preferably not olive oil, as it may burn) or butter until brown. Let them sit on a cooling rack or paper towel.

You can either serve them this way with pasta and marinara, or take it to the next step and layer them in a greased baking dish with marinara (jarred or homemade) and mozzarella cheese. Back at 350 until bubbly and serve with pasta.

Good luck - I love fresh eggplant!

Eggplant Sandwiches:

25 min 15 min prep
4 servings

2 small eggplants
2 cups Italian seasoned breadcrumbs
3/4 cup grated parmesan cheese
3 large eggs
3 tablespoons water
olive oil flavored cooking spray
4 hard Italian rolls, split
1 (16 ounce) jar spaghetti sauce
1 cup shredded mozzarella cheese

1. Cut eggplants crosswise into 1/4-inch slices.
2. Combine breadcrumbs and Parmesan cheese. Whisk together eggs and 3 tablespoons water. Dip eggplant into egg mixture, and dredge in breadcrumb mixture. Place on baking sheets coated with cooking spray. Coat eggplant with cooking spray.
3. Broil 12 inches from heat (with electric oven door partially open) 5 minutes on each side.
4. Place eggplant evenly on roll halves, and place rolls on baking sheet. Top with spaghetti sauce, and sprinkle evenly with mozzarella cheese.
5. Broil 3 to 5 more minutes or until cheese is melted and bubbly.




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