egg plant recipe (main dish or side dish)?

Eggplant Catalana

4 large eggplants

1 medium size onion

garlic to taste

1 cup oil

1 pound fresh tomatoes

6 walnuts

fresh parsley

salt

1 cup stock

Cut the eggplant in slices crosswise, with their skin, sprinkle with salt and let rest 10 minutes. Drain, dry and fry in hot oil. Put aside.

In an earthenware pot with a little oil, fry the peeled and minced garlic, with the peeled and minced onion. When done, add the peeled tomatoes cut in small pieces, and when cooked, add the eggplant.

Salt and pepper to taste, and then add the walnuts, processed coarsely in a food processor and stirred in the cup of stock.

Cook at very low heat until not too liquid. It is served in the earthenware pot in which it was cooked, and can be served with a fried egg per person if desired.

I LOVE eggplant!!! Can be made into side dishes or main dishes...

I am not alone, there is a website of just eggplant recipes!

Try whatever looks good to you!

This is my favorite way to prepare eggplant

Mousakka

•5-6 medium Globe eggplants (about 5-6 pounds)

•sea salt

•olive oil

•4 medium onions, chopped

•2 1/2 pounds of ground beef (or lamb)

•3 cups of chopped ripe tomatoes with juice (or canned tomatoes)

•3 cloves of garlic, minced

•6-8 whole cloves

•1/2 teaspoon of ground cinnamon or a small stick (break off around 1 inch long)

•1/8 teaspoon of ground allspice

•2 bay leaves

•1 cup of grated kefalotyri cheese (or pecorino or parmigiano reggiano)

•1 cup of breadcrumbs

•1/2 cup of dry red wine

•3 tablespoons of tomato paste

•freshly ground pepper

•béchamel with cheese* or 6 cups of basic béchamel**

Build the Moussaka from the bottom up:

PREPARE EGGPLANT

Wash eggplants and trim off stems. Cut off 1/2-inch wide strips of the skin lengthwise, leaving about an inch in between, all around the eggplant, then cut eggplant lengthwise into 1/2-inch slices. Put slices in a large bowl or on a tray, sprinkle liberally with salt and let them sit for 30 minutes. Rinse well, drain, and pat dry. Brush slices lightly on both sides with olive oil and run them under the broiler on an ungreased cookie sheet until lightly browned and soft. Remove and set aside to cool.

Note: If you've never fixed this before, there are two reasons often given for salting the eggplant: (1) to remove any bitterness, and (2) to absorb some of the natural liquids.

PREPARE MEAT SAUCE

Preheat the frying pan or skillet over low heat.

When the pan is hot, add 2 tablespoons of oil and increase the heat to medium low. Sauté the onions with a wooden spoon, until onions are translucent. Add the meat and continue to sauté until lightly browned. Add tomatoes, 1/2 the breadcrumbs, salt, pepper, garlic, cinnamon, cloves, bay leaves, allspice, wine, and tomato paste, and mix well. Reduce heat, cover, and simmer until all the liquid has been absorbed, about 45 minutes to an hour.

Note: If there is still liquid in the pan, continue to simmer uncovered, stirring to prevent sticking, until the mixture is as dry as possible. To prevent the final dish from having too much moisture, this step is crucial.

When dry, remove the cloves, bay leaves, and cinnamon stick (if used), and set sauce aside uncovered until ready to use.

PREPARE BECHAMEL SAUCE

While the sauce is simmering, make the béchamel with cheese or 6 cups of basic béchamel, cover, and set aside.

Preheat the oven to 350°F (180°C).

BUILD THE MOUSSAKA

Lightly oil a baking or roasting pan and sprinkle the bottom with the remaining 1/2 cup of breadcrumbs. Place a layer of eggplant slices on the breadcrumbs (it's ok to overlap) and spread the meat mixture evenly on top. Cover with the remaining eggplant slices, and carefully pour the béchamel sauce evenly over the top.

Bake at 350°F (180°C) for 30 minutes, then sprinkle the cheese over the top, and continue to cook for another 15 to 30 minutes, until golden brown.

Remove the moussaka from the oven and allow to cool for 20-30 minutes. Moussaka is traditionally eaten warm, not hot, and can also be eaten at room temperature. Like many Greek dishes, this is even better the next day.

You can make it so many ways, side, main..

Try this, so easy & tastes as tho you baked it. Breadcrumb the eggplant. Saute....place in hot or even warm oven til all used. Meanwhile, heat up pasta sauce while frying the breaded e-plant...Once all e-plant is breaded, cooked til nicely golden on each side, pour hot pasta sauce on top, top w/ a grated blend of Italian cheeses, or even just finely grated mozzarella...DELISH!

Or, you can chop it & place in hot olive oil w/ anything else you would use w/ a pasta sauce...or even make ratatouille with it....OR, even coat in breadcrumbs & have a marinara or even a ranch dressing dip---list is endless...also is awesome on the grill, just coat with italian dressing & grill it up...wonderful!

Bon Appetito!

Egg Plant is a side dish.

Just cut and remove most of the seeds. Do not remove the skin.

Just boil not to tender.

Fry with oil & garlic and salt.

moussaka a Spanish dish - google it for a good one

Eggplant Rollatini

1 eggplant, peeled and cut lengthwise into 1/4 inch slices

1 egg, beaten

1 cup Italian seasoned bread crumbs

2 tablespoons olive oil

1 cup ricotta cheese

10 slices prosciutto

1 (14 ounce) jar spaghetti sauce

2 cups shredded mozzarella cheese

1 (8 ounce) package angel hair pasta

Dip the eggplant slices in egg, then coat with bread crumbs. Heat the olive oil in a large skillet over medium-high heat. Fry the eggplant on each side until golden brown. Remove to a paper towel lined plate to drain.

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

Spread a thin layer of ricotta cheese onto each slice of eggplant. Place a slice of prosciutto onto each one. Roll up tightly, and place seam side down in a 9x13 inch baking dish. Pour spaghetti sauce over the rolls, and top with shredded mozzarella cheese.

Bake for 15 minutes in the preheated oven, until the cheese is melted and lightly browned.

While the eggplant rolls are baking, bring a large pot of lightly salted water to a boil. Add the angel hair pasta, and cook for 2 to 3 minutes, until tender. Drain. Serve eggplant rolls and sauce over pasta.

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Eggplant Burgers

1 eggplant, peeled and sliced into 3/4 inch rounds

1 tablespoon margarine

6 slices Monterey Jack cheese

6 hamburger buns, split

6 leaves lettuce

6 slices tomato

1/2 onion, sliced

1/2 cup dill pickle slices

1 (20 ounce) bottle ketchup

3 tablespoons mayonnaise

2 tablespoons prepared yellow mustard

Place the eggplant slices on a plate, and cook in the microwave for about 5 minutes, or until the centers are cooked.

Melt margarine in a large skillet over medium-high heat. Fry eggplant slices until lightly toasted on each side, and place one slice of cheese onto each one. Cook until cheese has melted, and remove from the skillet.

Place eggplant on hamburger buns, and allow each person to top with lettuce, tomato, onion, and pickles, and dress with ketchup, mayonnaise and mustard.

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Eggplant Parmesan

3 eggplant, peeled and thinly sliced

2 eggs, beaten

4 cups Italian seasoned bread crumbs

6 cups spaghetti sauce, divided

1 (16 ounce) package mozzarella cheese, shredded and divided

1/2 cup grated Parmesan cheese, divided

1/2 teaspoon dried basil

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

Dip eggplant slices in egg, then in bread crumbs. Place in a single layer on a baking sheet. Bake in preheated oven for 5 minutes on each side.

In a 9x13 inch baking dish spread spaghetti sauce to cover the bottom. Place a layer of eggplant slices in the sauce. Sprinkle with mozzarella and Parmesan cheeses. Repeat with remaining ingredients, ending with the cheeses. Sprinkle basil on top.

Bake in preheated oven for 35 minutes, or until golden brown.

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Chicken and Eggplant Alfredo

5 cups vegetable oil

4 eggs, beaten

2 cups milk

5 cups dry Italian bread crumbs

3 large eggplants, sliced into 1/3 inch rounds

3 pounds skinless, boneless chicken breasts, cut into strips and pounded to 1/4 inch thick

16 ounces mozzarella cheese, grated

2 (16 ounce) jars Alfredo Sauce

Heat oil in deep-fryer to 375 degrees F (190 degrees C). Preheat oven to 225 degrees F (110 degrees C).

Blend eggs and milk together in a large bowl. Place bread crumbs in another large bowl. Dip eggplant slices first into egg mixture, then bread crumbs, coating well. Fry in batches in hot oil, turning to brown evenly, then transfer to a paper towel-lined dish to drain. Repeat process for the chicken, lightly browning but not overcooking.

Generously grease a large, deep baking dish. Working in single layers, arrange eggplant, then chicken, then shredded mozzarella cheese, until all ingredients are gone. Pour Alfredo sauce evenly over the top.

Bake in the preheated oven for 30 minutes. Increase heat to 350 degrees F (175 degrees C), and continue baking for another 20 minutes. Serve hot.

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