Some good eggplant recipes?

Bolognaise stuffed eggplant

Serves: 4

Time: 1 mins

Ingredients

4 (about 350g each) eggplants,

halved lengthways

1kg (4 cups) bolognaise sauce

(see recipe below)

150g (1 cup) frozen baby peas,

just thawed

200g feta, crumbled

2 tbs olive oil

Salt & freshly ground black pepper

Fresh oregano leaves, to serve

Eggplant Parmigiana Alla Scalini's

Ingredients

3 medium sized eggplants

1 cup flour

6 eggs, beaten

4 cups fine Italian bread crumbs, seasoned

Olive oil for sauteing

8 cups of marinara sauce (recipe below)

1/2 cup grated Romano cheese

1/2 cup grated Parmesan cheese

1 1/2 pounds of mozzarella cheese, shredded

2 cups of ricotta cheese

Directions

1. After you wash the eggplant, slice them into 1/4-inch thick slices. You may choose to peel the eggplant before you slice it. However, you may want to leave the skin on since it contains a lot of vitamins.

2. Place the eggplant slices on a layer of paper towels and sprinkle with a little salt, then cover with another layer of paper towels and hold it down with something heavy to drain the excess moisture. Let them sit for about an hour.

3. Working with one slice of eggplant at a time, dust with flour, dip in beaten eggs, then coat well with breadcrumbs.

4. Saute in preheated olive oil on both sides until golden brown.

5. In baking dish, alternate layers of marinara sauce, eggplant slices, ricotta, parmesan and Romano cheeses, until you fill the baking dish, about 1/8 inch from the top. Cover with shredded mozzarella cheese, and bake for 25 minutes in a 375 degree oven. Let sit for 10 minutes before serving.

Scalini's Marinara Sauce

Ingredients

2 Tablespoons of chopped garlic

3 Tablespoons of olive oil

8 cups chopped tomatoes (fresh or canned)

1 cup onions, chopped

1/2 cup of fresh chopped parsley

1 teaspoon oregano

1 teaspoon of crushed red pepper

1/8 cup of fresh chopped sweet basil

Pinch of thyme

Pinch of rosemary

One teaspoon salt

One teaspoon black pepper

Directions

1. Lightly saute the onions in olive oil in large pot for a few minutes.

2. Add garlic and saute another minute.

3. Add tomatoes and bring sauce to a boil, then turn heat low.

4. Add remaining ingredients, stir, cover and let simmer for one hour, stirring occasionally.

Try a traditional Italian Caponata:

Caponata Recipe Courtesy of Cathy Lowe

1 tablespoon olive oil

1/3 cup black olives, pitted and chopped

1 medium eggplant, peeled and diced

1/2 cup chopped red onion

1/4 cup parsley

2 cloves garlic, minced

1/4 cup red wine vinegar

2 large tomatoes, diced

Salt

Pepper

Heat oil in large non-stick skillet over medium high heat. Add eggplant and cook until golden brown. Cover, reduce heat and cook for 10 minutes or until soft. Stir in onion and garlic. Add tomatoes, olives parsley and vinegar. Simmer for 5 minutes and season with salt and pepper.

Ratatouille

INGREDIENTS:

2 tablespoons olive oil

2 cloves garlic, crushed and minced

1 large onion, quartered and thinly sliced

1 small eggplant, cubed

2 green bell peppers, coarsely chopped

4 large tomatoes, coarsely chopped, or 2 cans (14.5 ounces each) diced tomatoes

3 to 4 small zucchini, cut into 1/4-inch slices

1 teaspoon dried leaf basil

1/2 teaspoon dried leaf oregano

1/4 teaspoon dried leaf thyme

2 tablespoons chopped fresh parsley

PREPARATION:

In a 4-quart Dutch oven or saucepan, heat olive oil over medium heat. Add garlic and onions and cook, stirring often, until softened, about 6 to 7 minutes. Add eggplant; stir until coated with oil. Add peppers; stir to combine.

Cover and cook for 10 minutes, stirring occasionally to keep vegetables from sticking.

Add tomatoes, zucchini, and herbs; mix well. Cover and cook over low heat about 15 minutes, or until eggplant is tender but not too soft.

Serves 4.

eggplant lasagna

2Qrt water (with one tsp salt)

4 tsp cooking oil

1/2 pound lasagna noodles

1medium eggplant

1(6-ounce) can tomato paste

1 cup red wine

1/2 cup hot water

1 garlic clove,crushed

1tsp crumbled dry basil

1tsp ground turmeric

Salt and Pepper

10 black olives,pitted,chopped

1 cup grated Parmesan cheese

Heat salted water and oil to boiling.Cook noodles 12 to 15 minutes;drain.Arrange on platter.

Slice unpeeled eggplant crosswise into 1/4 inch rounds:fry both sides in heated oil until tender.(They cook quickly and absorb considerable oil, which must be added consistantly.)

Drain on absorbent paper.

Combine tomato paste,wine,water,garlic,basil,turmeric,s... pepper to taste;simmer 5 minutes.Add green pepper and olives;cook 5 minutes.

Arrange layer of Lasagna in buttered shallow baking dish.Cover with a layer of eggplant slices and several spoonfuls of sauce;sprinkle with cheese.Repeat until all ingredients are used.Bake in preheated 350F oven 30 minutes.

Look up a recipe for Moussaka. Basically a greek lasagna with eggplant. So freakin good you won't believe.

My mother used to slice them, flour the slices, season - and fry. They were wonderful.

you can slice them and brush them with olive oil and grill them. that's my personal favorite.

or you can slice them thin and layer them in a lasagna.