How do I cook an eggplant? I'm clueless.
Any special techniques? Do we eat the skin or cut it off? Any good and easy recipes? Promised hubby we would try some new things, but i might be over my head. I was looking on line, and googled but I would like to know from personal experiences what is the best way.  |
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| I love eggplant parmesan!!
My version: Tomato Sauce (whatever kind you use normally) Eggplant flour egg milk seasonings mozzerella parmesan breadcrumbs cut off either end of the eggplant and peel (potato peeler is fine). Dredge the slices in flour (add salt and pepper to flour), then egg and milk mixture, then in the breadcrumbs. Lightly fry the slices until golden. Then layer sauce, eggplant, and cheese in a pan. Cover pan with tin foil. Bake 350 for about 30 min (last 10 min remove foil-keep an eye on it though if it gets too brown recover) (Sorry about having no measurments but it's a recipe I just eyeball. Ummm egg and milk-1-2 eggs depending on how much eggplant you have. About a tablespoon of milk.) You can serve over noodles or make sandwiches out of it. Oh so yummy!! |
| one thing I do is use it in my Lasagna. As you lawyer it use one as eggplant. Very good.!!! |
| Hi,
When you layer the eggplant into the lasagna, do you peel it first? Do you bread or cook first? I love eggplant almost any way. I can't wait to try recipes posted. I have a great recipe too (just have to find it) sue |
yes peel the eggplant but thats all you have to do.slice it thin too. I have had more people tell how good it was.  |
| You can peel and cube eggplant and then toss with other veggies like tomatoes, zucchini, carrots, etc pour olive oil over, throw in some garlic, lemon juice, oregano, salt and pepper.......cover and bake.
By other than lasagna or mousakka.....I like eggplant salad. Bake an eggplant whole, but poke a few holes in so it doesn't explode. Should take about 45-60 minutes. Remove and peel immediately......it's HOT so be careful! Chop and put into bowl. Add scallions, tomatoes. Dressing is olive oil, lemon juice (or 50:50 with a good vinegar), parsley, oregano (sometimes I use mint instead), salt and pepper. Toss and let cool. Will keep several days. I serve it with pitas and feta cheese chunks.......and olives, of course. |
| Thanks I'm excited to try the recipes.
How long does and eggplant last? How do you pick a good eggplant? Should it feel a little soft, or firm? In the salad, is it raw cubes...or can you eat eggplant raw? |
Daisie wrote: Thanks I'm excited to try the recipes.
How long does and eggplant last? How do you pick a good eggplant? Should it feel a little soft, or firm? The eggplant should be a little soft. |
| also, the smaller eggplants taste better than very large ones. The big ones are bitter. Remember to that eggplant contains lots of water. you can salt them in a dish the wait 30 mins and rinse. |
| I have used this recipe before, but without the marinara sauce:
Dom's Mom's Stuffed Eggplant Rolls 2 Med. Eggplants Flour for dredging 2 Eggs, beaten Olive oil 1/2 lb. Sliced Mozzarella 1 lb. Ricotta Mixed with 1 tbsp. finely chopped parsley Grated Parmesan 2 Cups Marinara Sauce Wash eggplants, remove stems, pell and slice lengthwise. Dredge eggplant slices into flour. Dip into beaten egg and fry until golden brown. pat dry with paper towels. Place a slice of mozzarella in the middle of each eggplant slice. Add a scoop of ricotta. Roll up slices and place eggplant rolls, seam side down, in greased shallow baking pan & top with a little marinara sauce. Bake in 350 deg. oven for 15 to 25 min. If desired, garnish with chopped parsley & parmesan cheese. Great with pasta on the side. Serves 8 to 10. From:"Eat This It'll Make You Feel Better" (by Dom Deluise) This is my favorite way to have eggplant. |
| You want a medium size eggplant...the bigger the more bitter. The fewer seeds in them, the less bitter, too. You want a firm, smooth skin to it, but not hard, but not soft, either. It should have a little give. It depends on the humidity and temp, but I would think an eggplant would last about a week or more. |
| And remember to buy only shiney eggplants. When they turn dull they are over ripe. Some people find eggplant bitter (see too ripe) so if you are one who is sensitive to bitterness, salt them heavily on both sides and let sit in a colander for 15-30. Blot dry with paper towel and then I also give them a quick rinse to remove the excess salt. But be sure to plot them first to get the "bitters" out of them.
sheepieboss |
| My "X" used to make fried eggplant chips and they were DELICIOUS!!!
He would slice the eggplant (leaving skin on) in thin slices. He powdered both sides with flour (w/ salt & pepper mixed in to taste) and then lightly fry them in hot oil- until browned- not dark, but not light. Take out of fry pan, place on paper towel to absorb excess oil, immediately salt, and then eat... WOW, I am hungry now... too bad there is not eggplant in the kitchen! |
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