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Eggplant- recipe tips and storage


Eggplant comes in many different shapes and sizes, and colors range from white to lavender to dark

purplish-black as well as pale green, yellow, and reddish. Eggplant varieties may be used

interchangeably in most recipes, unless the skin color is a specific visual factor in the dish.  Eggplant is

tropical in origin, so it does not agree well with extreme cold. For this reason, a whole eggplant will last

better and longer out of the refrigerator but in a cool place — 50 degrees is ideal. On the countertop,

eggplant should keep for about 3 days. If storing cut eggplant, wrap in plastic and place in the least cool

section of the refrigerator. Whole eggplant may be refrigerated for up to 7 days, however it is best to

use them as soon as possible.


Eggplant may be steamed, fried, baked, sautéed, boiled, microwaved, stir-fried or stuffed. Eggplant skin

is edible however, some find it bitter, thus some recipes require peeling.  Once cut, eggplant flesh will

begin to darken with exposure to air. A saltwater bath or a brushing of lemon juice will keep the flesh

light. The flesh is very sponge-like and will soak up juices and oils. Coat slices with flour, beaten egg, and

bread crumbs to avoid soaking up too much oil. Let breaded patties dry for half an hour in the

refrigerator before frying. Or, try grilling eggplant by preparing the barbecue at medium-high heat. Place

eggplant rounds on rimmed baking sheet; brush with olive oil, then sprinkle with salt and pepper. Place

rounds on grill and cook until tender and golden, about 4 minutes per side.


In order to freeze eggplant, follow three easy steps:  

1.Wash eggplant, peel and cut into 1/3 inch slices;

2.Blanch (plunge into boiling water) for four minutes in 1 gallon of boiling water to which 1/2 cup lemon

juice has been added (to prevent discoloration) and chill quickly in ice cold water;

3. Drain off excess moisture, package in airtight containers or freezer bags and freeze immediately.


Japanese eggplant -this miniature model of the eggplant is really just that-- a miniature eggplant. In

flavor, texture and cooking qualities, the Japanese eggplant is the same as its larger cousin yet these

fruit are longer and more slender.



Grilled Japanese Eggplant                                            from aubergines.org



4 Japanese eggplant, halved lengthwise

1/4 cup soy sauce

1/4 cup dry sherry

2 tablespoons toasted sesame oil

3 cloves garlic finely minced

salt and freshly ground pepper

2 tablespoons sesame seeds, toasted lightly



Place eggplant in a large shallow baking dish. Mix together the soy sauce, sherry, sesame oil, and garlic

in a small bowl. Pour the marinade over the eggplant and let marinate at room temperature for 1 hour.

Preheat grill. Season the eggplant with salt and pepper to taste and grill on each side for 3 minutes,

basting occasionally with the remaining marinade.



Roasted Eggplant and Feta Dip                                               

from EatingWell:  September/October 2008

Makes: 12 servings, about 1/4 cup each | Active Time: 40 minutes | Total Time: 40 minutes



• 1 medium eggplant, (about 1 pound)

• 2 tablespoons lemon juice

• 1/4 cup extra-virgin olive oil

• 1/2 cup crumbled feta cheese, preferably Greek

• 1/2 cup finely chopped red onion

• 1 small red bell pepper, finely chopped

• 1 small chile pepper, such as jalapeño, seeded and minced (optional)

• 2 tablespoons chopped fresh basil

• 1 tablespoon finely chopped flat-leaf parsley

• 1/4 teaspoon cayenne pepper, or to taste

• 1/4 teaspoon salt

• Pinch of sugar, (optional)



1. Position oven rack about 6 inches from the heat source; preheat broiler.

2. Line a baking pan with foil. Place eggplant in the pan and poke a few holes all over it to vent steam.

Broil the eggplant, turning with tongs every 5 minutes, until the skin is charred and a knife inserted into

the dense flesh near the stem goes in easily, 14 to 18 minutes. Transfer to a cutting board until cool

enough to handle.

3. Put lemon juice in a medium bowl. Cut the eggplant in half lengthwise and scrape the flesh into the

bowl, tossing with the lemon juice to help prevent discoloring. Add oil and stir with a fork until the oil is

absorbed. (It should be a little chunky.) Stir in feta, onion, bell pepper, chile pepper (if using), basil,

parsley, cayenne and salt. Taste and add sugar if needed.



White Bean and Roasted Eggplant Hummus                   

Recipe courtesy Giada De Laurentiis

Prep Time: 8 min   Cook Time: 25 min             Serves: 4 to 6 servings



•1 (1.5 lb) eggplant or 3 Japanese eggplants, trimmed and cut into 2-inch pieces

•Olive oil, for drizzling, plus 1/3 cup

•Kosher salt, for seasoning, plus 1/2 teaspoon

•Freshly ground black pepper, for seasoning, plus 1/4 teaspoon

•1 (15-ounce) can cannellini beans, drained and rinsed

•1/3 cup loosely packed fresh flat-leaf parsley

•3 tablespoons fresh lemon juice (from about 1 lemon)

•1 clove garlic

•1 cucumber, cut into 1/4-inch thick slices



Preheat the oven to 450 degrees F and place an oven rack in the middle.

Place the eggplant on a parchment paper-lined baking sheet. Drizzle with olive oil and season with salt

and pepper. Roast for 20 to 25 minutes until golden brown. Set aside to cool.

In the bowl of a food processor, combine the cooled eggplant, beans, parsley, lemon juice, garlic, 1/2

teaspoon salt, and 1/4 teaspoon pepper. Pulse until the mixture is coarsely chopped. With the machine

running, gradually add 1/3 cup of olive oil until the mixture is creamy. Season with salt and pepper, to

taste.  Place the hummus in a dipping bowl and serve with the cucumber slices. Alternatively, spoon the

hummus over the cucumber slices and arrange on a serving platter.



Baba Ghanoush                                     Submitted by Winky to allrecipes.com



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



1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.

2. 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.

3. 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.



Grilled Eggplant and Tomato Stacks                                     

From EatingWell:  July/August 2010

Makes: 6 servings | Active Time: 25 minutes | Total Time: 25 minutes



•2 teaspoons plus 1 tablespoon extra-virgin olive oil, divided

•1 medium eggplant (3/4-1 pound), cut into 6 rounds about 1/2 inch thick

•1/2 teaspoon coarse salt, divided

•6 teaspoons prepared pesto

•2 large tomatoes, each cut into 3 slices about 3/4 inch thick

•4 ounces fresh mozzarella, cut into 6 thin slices

•6 fresh basil leaves

•1 tablespoon balsamic vinegar

•1/4 teaspoon freshly ground pepper



1. Preheat grill to medium-high or place a grill pan over medium-high heat until hot.

2. Use 2 teaspoons oil to brush both sides of eggplant slices; sprinkle with 1/4 teaspoon salt. Grill the

eggplant slices for 5 minutes. Turn; continue grilling until tender and marked with grill lines, 3 to 5

minutes more. Transfer to a large platter.

3. Spread each eggplant slice with 1 teaspoon pesto. Top with a slice of tomato, a slice of mozzarella and

a basil leaf.

4. Drizzle vinegar and the remaining 1 tablespoon oil over the towers; sprinkle with the remaining 1/4

teaspoon salt and pepper.



Eggplant with Garlic Sauce                              

Submitted by Whats that Burning smell? to allrecipes.com

Prep Time: 10 Min  Cook Time: 15 Min Ready In: 25 Minutes                    Servings: 3



1.5 tablespoons canola oil

2 Chinese eggplants, halved lengthwise and cut into 1 inch half moons

1/2 cup water

1/2 tablespoon crushed red pepper flakes

1.5 tablespoons garlic powder

2.5 teaspoons white sugar

1/2 teaspoon cornstarch

1 tablespoons light soy sauce

1 tablespoons oyster sauce



Heat the canola oil in a skillet over high heat. Cook and stir the eggplant until soft, about 4 minutes. Stir

in the water, red pepper flakes, and garlic powder. Cover and simmer until all the water is absorbed.

Meanwhile, mix sugar, cornstarch, soy sauce, and oyster sauce in a bowl until sugar and cornstarch have

dissolved. Stir sauce into the eggplant, making sure to evenly coat the eggplant. Cook until the sauce has




Eggplant Pomodoro Pasta                                                                    

from EatingWell:  July/August 2009

Makes: 6 servings | Active Time: 35 minutes | Total Time: 35 minutes



• 2 tablespoons extra-virgin olive oil

• 1 medium eggplant, (about 1 pound), cut into 1/2-inch cubes

• 2 cloves garlic, minced

• 4 plum tomatoes, diced

• 1/3 cup chopped pitted green olives

• 2 tablespoons red-wine vinegar

• 4 teaspoons capers, rinsed

• 3/4 teaspoon salt

• 1/2 teaspoon freshly ground pepper

• 1/4 teaspoon crushed red pepper, (optional)

• 12 ounces whole-wheat angel hair pasta

• 1/4 cup chopped fresh parsley, or basil



1. Put a pot of water on to boil.

2. Heat oil in a large nonstick skillet over medium heat. Add eggplant and cook, stirring occasionally,

until just softened, about 5 minutes. Add garlic and cook, stirring, until fragrant, 30 seconds to 1 minute.

Add tomatoes, olives, vinegar, capers, salt, pepper and crushed red pepper (if using) and cook, stirring,

until the tomatoes begin to break down, 5 to 7 minutes more.

3. Meanwhile, cook pasta in boiling water until just tender, about 6 minutes or according to package

directions. Drain and divide the pasta among 6 shallow bowls. Spoon the sauce over the pasta and

sprinkle parsley (or basil) on top.



Mediterranean Wrap                                                                  

Submitted by RT25 to allrecipes.com

Prep Time: 25 Minutes      Cook Time: 10 Minutes     

Ready In: 35 Minutes    Servings: 4



1 red onion, sliced

1 zucchini, sliced

1 eggplant, sliced

1/4 pound fresh mushrooms, sliced

1 red bell pepper, sliced

1 tablespoon olive oil

salt and ground black pepper to taste

4 whole grain tortillas

1/4 cup goat cheese

1/4 cup basil pesto

1 large avocado, sliced



1. Place the onion, zucchini, eggplant, mushrooms, and bell pepper into a large container with a tight

fitting lid. Drizzle the olive oil over the vegetables and season with salt and pepper. Close the lid and

shake to coat.

2. Heat a grill pan or skillet over medium heat. Place the seasoned vegetables on the preheated pan, stir

and cook until tender, about 10 minutes.

3. Spread each tortilla with 1 tablespoon goat cheese and 1 tablespoon pesto. Divide the sliced avocado

among the tortillas and top with the mixed veggies. Fold in the bottom of each tortilla and roll each up

into a snug wrap.



Eggplant Snack Sticks                                                    

Submitted by Mary Murphy to allrecipes.com

Prep Time: 10 Minutes       Cook Time: 10 Minutes     

Ready In: 20 Minutes          Servings: 8



1 medium eggplant

1/2 cup toasted wheat germ

1/2 cup grated Parmesan cheese

1 teaspoon Italian seasoning

3/4 teaspoon garlic salt

1/2 cup egg substitute

1 cup meatless spaghetti sauce, warmed



1. Cut eggplant lengthwise into 1/2-in.- thick slices, then cut each slice lengthwise into 1/2-in. strips. In a

shallow dish, combine the wheat germ, Parmesan cheese, Italian seasoning and garlic salt. Dip eggplant

sticks in egg substitute, then coat with wheat germ mixture. Arrange in a single layer on a baking sheet

coated with nonstick cooking spray.

2. Spritz eggplant with cooking spray. Broil 4 in. from the heat for 3 minutes. Remove from the oven.

Turn sticks and spritz with cooking spray. Broil 2 minutes longer or until golden brown. Serve

immediately with spaghetti sauce.



Roasted Eggplant and Tomatoes with Parmesan Cheese



•2 small eggplants, or one large, cut crosswise into 1/4-inch slices

•6 medium plum tomatoes, cut crosswise into 1/4-inch slices

•1 teaspoon salt

•1/4 teaspoon freshly ground black pepper

•2 tablespoons extra-virgin olive oil

•2 cloves garlic, minced

•6 to 8 basil leaves, finely chopped, or about 1 teaspoon dried leaf basil

•Fresh shredded Parmesan cheese



Spray a large shallow baking pan with olive oil spray or grease with olive oil. Heat oven to 425°.

In a large food storage bag or bowl, toss the sliced eggplant and tomatoes with the salt, pepper, olive

oil, garlic, and basil.

Spread the sliced tomatoes and eggplant out in the prepared baking pan in a single layer (overlapping a

little is okay, but if you&#39;re stacking, use 2 pans.

Bake the slices for 35 to 45 minutes, or until vegetables are nicely browned. Sprinkle with fresh

Parmesan cheese.

Serves 4 to 6.



Grilled Japanese Eggplant with Honey Soy Glaze

From the book Tom Douglas’ Seattle Kitchen by Tom Douglas    

Serves: 4 



¼ cup honey 

 ¼ cup vegetable or peanut oil 

 ¼ cup fresh lemon juice 

 ¼ cup soy sauce 

 ½ tsp. minced garlic 

 ¼ tsp. red pepper flakes 

4 Japanese eggplant (about 5 ounces each) or 1 globe eggplant 

 2 tsp. sesame seeds, toasted 



1. Whisk together the glaze ingredients. Set aside.

2. Fire up the grill. Cut each eggplant in half lengthwise, leaving the stem on. Then partially cut each half

several times lengthwise, like a fan. If using a globe eggplant, slice it into ½-inch- thick rounds.

3. Pour half the glaze over the eggplants in a medium bowl and let them marinate for 10 minutes.

Remove the eggplants from the marinade. Allow any excess marinade to drip off, to prevent a flare-up

when you place them on the grill.

4. Grill the eggplants, turning as necessary, until tender, 4 to 6 minutes.

5. Place 2 eggplant halves or 2 slices of eggplant on each plate and drizzle with a bit of the remaining

glaze. Garnish with the sesame seeds.  The glaze will keep about a week, tightly covered, in the




Eggplant Bruschetta                                            

Recipe courtesy of Produce for Better Health Foundation

Preparation time: 40 minutes     Serves: 8     

Cups of Fruits and Vegetables per Serving: 1 ½



1 large or 2 small eggplants

1 medium tomato, chopped

1 clove garlic, minced

2 teaspoons olive oil

2 tablespoons chopped fresh basil

1 teaspoon salt  



Slice eggplant in thin circles, salt them lightly, and bake them in a baking dish at 350 degrees for 20

minutes.  Allow to cool.  Combine with remaining ingredients.  Spread on toasted baguette.



Grilled Eggplant and Tomato Sandwiches with Romano-Black Pepper Mayonnaise

Submitted by Hellmann&#39;s® or Best Foods® Real Mayonnaise to allrecipes.com



1/2 cup mayonnaise

3 tablespoons grated Romano cheese

1 teaspoon lemon juice

1/4 teaspoon coarsely ground black pepper

1 small eggplant*, cut in 1/2-inch- thick slices

4 tablespoons olive oil, divided

4 plum tomatoes

8 slices Italian bread or focaccia

Fresh basil leaves



1. Combine mayonnaise, cheese, lemon juice and pepper. Season, if desired, with salt; refrigerate.

2. Brush eggplant slices on both sides with 2 tablespoons oil. Season, if desired, with salt and black

pepper. Grill, turning once, 8 minutes or until slightly charred and tender.

3. Brush tomatoes with remaining 2 tablespoons oil and season, if desired, with salt and black pepper.

Grill, turning once, 4 minutes or until charred and slightly softened. Remove and slice into quarters


4. Evenly spread bread with mayonnaise mixture, then top with basil, eggplant and tomatoes.



Caponata Picnic Sandwiches                            

Recipe from Giada De Laurentiis, foodnetwork.com

Prep Time: 20 min Cook Time: 35 min Serves: 6 servings



• 1/4 cup olive oil

• 1 celery stalk, chopped

• 1 medium eggplant, cut in 1/2-inch pieces

• Salt

• 1 red bell pepper, cut into 1/2-inch pieces

• 1 medium onion, chopped

• 1(14 1/2-ounce) can diced tomatoes

• 3 tablespoons raisins

• 1/2 teaspoon dried oregano leaves

• Freshly ground black pepper

• 1/4 cup red wine vinegar

• 2 teaspoons sugar

• 1 tablespoon drained capers

• 1 loaf ciabatta bread, cut crosswise into 6 equal pieces

• 2 garlic cloves, peeled

• 6 slices (1/3-inch- thick) drained fresh water-packed mozzarella



Heat 1/4 cup of the oil in a heavy large skillet over medium heat. Add the celery and sauté until crisp-

tender, about 2 minutes. Add the eggplant and sauté until beginning to soften, about 2 minutes. Season

with salt. Add the red pepper and cook until crisp-tender, about 5 minutes. Add the onion and sauté

until translucent, about 3 minutes. Add the diced tomatoes with their juices, raisins, and oregano.

Season with salt and pepper, to taste. Simmer over medium-low heat until the flavors blend and the

mixture thickens, stirring often, about 20 minutes. Add the vinegar, sugar, and capers. Season with salt

and pepper, to taste.

Cut the bread pieces horizontally in half. Grill the bread cut-side down on a grill pan over medium-high

heat until golden, about 2 minutes. Rub the whole garlic cloves over the toasted side of the bread. Add a

slice of mozzarella to bread bottom, spoon the caponata on top, cover with the other bread half, and


To take for a picnic: Wrap the sandwiches separately in plastic wrap or parchment paper. Chill until

ready to serve, or keep at room temperature up to 1 hour.



Eggplant Pepper Relish

Prep Time: 10 Minutes       Cook Time: 10 Minutes     

Ready In: 20 Minutes         Servings: 12



3 medium sweet red peppers, halved lengthwise

3 medium sweet green peppers, halved lengthwise

1 medium eggplant, halved lengthwise

2 tablespoons olive oil

1 garlic clove, minced

1/4 cup minced fresh parsley

1 tablespoon minced fresh oregano

3/4 teaspoon salt

1/4 teaspoon pepper



1. Place peppers skin side up on a broiler pan. Broil for 10-15 minutes or until tender and skin is

blistered. Place in a bowl; cover and let stand for 15-20 minutes. Peel off and discard charred skin.

2. Broil eggplant skin side up for 5-7 minutes or until tender and skin is blistered. Place in a bowl, cover

and let stand for 15-20 minutes. Peel off and discard charred skin. Cut peppers into strips and eggplant

into cubes.

3. In a large bowl, combine the oil and garlic. Add peppers, eggplant, parsley, oregano, salt and pepper.

Toss to coat. Serve at room temperature.



Ratatoulle a la Casablancaise                                       

From EatingWell:  September/October 2008

Makes: 8 servings, about 1/2 cup each | Active Time: 40 minutes |

Total Time: 40 minutes



•1 large eggplant, (1 1/4-1 1/2 pounds), peeled and cut into 1/4-inch cubes

•1 1/2 teaspoons salt, divided

•3 tablespoons plus 1 teaspoon extra-virgin olive oil

•1 medium yellow summer squash, peeled and cut into 1/4-inch cubes

•1 red bell pepper, diced

•3 medium tomatoes, peeled (see Tip), seeded and diced, or 1 cup drained canned diced tomatoes

•2 cloves garlic, minced

•1 1/4 teaspoons ground cinnamon

•1 teaspoon sugar

•1/4 teaspoon freshly ground pepper



1. Place eggplant on a baking sheet and sprinkle with 1 teaspoon salt; let stand for 30 minutes. Rinse and

pat dry.

2. Heat 3 tablespoons oil in a nonstick skillet over medium-high heat. Add the eggplant, squash and bell

pepper. Cook, stirring, until the vegetables are soft, 8 to 10 minutes. Transfer to a large bowl.

3. Add the remaining 1 teaspoon oil to the pan. Add tomatoes, garlic, cinnamon, sugar, the remaining

1/2 teaspoon salt and pepper. Cook, stirring, until the tomatoes begin to break down, 3 to 5 minutes.

Add to the bowl with the eggplant mixture and stir to combine. Cool to room temperature before

serving, for the best flavor. Cover and refrigerate for up to 3 days.

•Tip: To peel tomatoes: Make a small X in the bottom of each tomato and plunge into boiling water until

the skins are slightly loosened, 30 seconds to 2 minutes. Transfer to a bowl of ice water for 1 minute.

Peel with a paring knife, starting at the X.



Vegetable Pie                                           Recipe from Jane Smith, CSA member



1 eggplant

2 med. zucchini

1 med. onion

1 green pepper

2 gloves garlic

2 med. tomatoes, sliced

8 oz. mozzarella cheese

¼ tsp pepper

½ tsp salt

¼ tsp basil

¼ tsp oregano

parmesan cheese


2 piecrusts



Peel and cut eggplant into cubes, sauté in oil.  Slice zucchini, onion &amp; pepper, sauté in oil with garlic.  In a

pie shell, sprinkle parmesan cheese.  Layer ½ eggplant, ½ zucchini mixture, and a layer of tomatoes. 

Sprinkle with half the seasonings and parmesan cheese.  Layer mozzarella cheese.  Repeat layering

starting with eggplant adding veggies, spices, tomatoes and cheese.  Pile high in pie plate.  Put lattice on

top. Bake at 425 for 35-40 minutes, until piecrust is brown.



Easy Grilled Eggplant                                 By Darlene Schmidt, About.com



 1 Chinese eggplant (other types of eggplant will work too)

 4 Tbsp. soy sauce

 4 Tbsp. oyster sauce (or vegetarian oyster sauce, available at most Chinese/Asian food stores)

 2 Tbsp. fish sauce, OR vegetarian fish sauce (available at Vietnamese food stores)

 2 Tbsp. brown sugar + 1-2 more tsp.

 7-8 cloves garlic, minced, OR 1 1/2 Tbsp. prepared pureed garlic

 optional: 1 fresh minced red chili, OR 1-2 tsp. chili sauce

 2 Tbsp. white wine or cooking wine (or sherry)

 squeeze of lime juice



1. In a bowl or cup, mix together the soy sauce, oyster sauce, fish sauce, 2 Tbsp. brown sugar,

garlic, and chili (if using). Stir until the sugar dissolves.

2. Wash and dry the eggplant. Slicing lengthwise, thinly cut the eggplant (about 1/4 inch thick is

good). They will stay on the grill easier if they remain wide and flat (see photo).

3. Place the eggplant slices in a long, flat dish. Pour the garlic sauce you made earlier over the

slices, turning them to cover with sauce (You will have to pile the slices on top of each other).

4. Allow eggplant to marinate at least 10 minutes, or up to 24 hours ahead of grilling time (cover

and refrigerate for longer periods).

5. Barbecuing eggplant is very easy. Simply place the eggplant slices on a hot grill, allowing 5-10

minutes each side (this depends on how thick the slices are), or until the eggplant has turned

golden-brown and is soft when tested with a fork.

Eggplant Cooking Tips: Note that all of the eggplant is eaten, including the seeds and skin (the skin is

where you&#39;ll get most of the nutrients). I also leave on the top (stem) of the eggplant when grilling, so

that some of the largest pieces have a &quot;handle&quot;, making turning easier. When grilling, be sure to turn the

eggplant often, as it can easily burn.

1. While the eggplant is cooking, pour the remaining sauce from the bottom of the casserole dish

into a sauce pan. Place over medium heat, adding a few Tbsp. wine plus a squeeze of lime juice

and 1 tsp. brown sugar.

2. Bring to a near-boil, then reduce heat to minimum. Taste-test the sauce - it should be garlicky

and slightly sweet. Adjust the sweetness according to your taste, adding up to 1 more tsp. sugar.

If you&#39;d like it more garlicky, add a little more fresh or pureed garlic. If it&#39;s too salty for your

taste, add another squeeze of lime juice. Note that the sauce should be quite strong - this will

complement the mild taste of the eggplant.

3. To serve, place eggplant on a platter, and either pour the sauce over, or serve it on the side. This

eggplant goes well with rice, or any other dishes you might be cooking up. ENJOY!



Eggplant and Zucchini Casserole

Serves: 5        



2 cups water

4 tbsp butter

8 ozs dry bread stuffing mix 

1 eggplant (diced)

2 zucchini (diced)

1 onion (chopped)     

1 tomato (chopped)

1 tsp dried thyme

2 cups Colby cheese (shredded)

salt (taste)

black pepper (ground, taste)



1.  In a microwavable bowl, mix water and margarine (cut into pieces). Stir in stuffing mix and cover with

a microwavable lid. Cook on HIGH for 8 to 10 minutes. Fluff with fork.

2.  Place eggplant, zucchini, tomato, onion into a large skillet. Season with thyme, salt, and pepper. Cook

and stir over medium low heat for 15 to 20 minutes. Remove from heat.

3.  Preheat oven to 350 degrees F. Grease a 2 quart casserole dish.

4.  Layer vegetables, cheese, and stuffing in the dish until all ingredients have been used, ending with


5.  Bake for 30 to 40 minutes.



Eggplant Parmesan                                          From Food Network Kitchens



2 medium eggplant (about 2 1/4 pounds), cut into 1/2-inch- thick round slices

Kosher salt, as needed, plus 1 tablespoon

5 cups fresh breadcrumbs

1 tablespoon dried oregano

1 tablespoon dried thyme

Freshly ground black pepper

Vegetable oil for frying

All-purpose flour for dredging

6 large eggs, beaten

2 tablespoons whole milk

Olive oil, as needed

7 cups marinara sauce

2/3 cup grated Parmesan, divided

1 pound fresh mozzarella, thinly sliced



 Arrange the eggplant slices on several baking sheets and sprinkle generously all over with kosher salt.

Set aside to let the bitter juices weep from the eggplant, about 1 hour. Transfer the eggplant to a

colander in the sink, and rinse well under cold running water. Transfer eggplant to a work surface and

blot very dry with paper towels. In a large bowl, whisk together the 1 1/2 teaspoons salt, breadcrumbs,

oregano, thyme, and season with pepper.


Place the flour in a medium lipped plate or bowl. In another medium bowl, whisk the egg and milk

together. Dredge an eggplant slice in the flour, then dip it in the egg, and finally dredge it in the

breadcrumb mixture. Shake off any excess breading and transfer the eggplant to a baking sheet. Repeat

with the remaining eggplant.


In a large straight-sided skillet, pour the oil to a depth of 1/2 inch. Heat the oil over medium heat until it

registers 400 degrees F on a deep frying thermometer. (The oil must be heated to 400 degrees F, so that

the breaded eggplant, when added, will drop the temperature of the oil to the proper frying

temperature of 375 degrees F.)


Working in small batches, fry the eggplant slices, turning once, until golden brown, about 3 minutes per

batch. Using tongs, transfer to a paper towel-lined baking sheet and season with salt to taste. Repeat

with the remaining eggplant.


Preheat the oven to 400 degrees F. Lightly brush a 15 x 10- x 2-inch- baking dish with olive oil. Cover the

bottom of the baking dish with 1/3 of the marinara sauce and arrange half of the eggplant over the

sauce. Cover the eggplant with another 1/3 of the sauce. Scatter half of the Parmesan and half of the

mozzarella over the sauced eggplant. Repeat with the remaining eggplant, sauce, Parmesan, and

mozzarella. Bake until hot and just beginning to brown, about 30 minutes. Serve immediately.



Mini Eggplant Parmesan                        

Recipe courtesy of Giada De Laurentiis

Total Time: 35 min          Prep: 20 min            Cook: 15 min    

Yield: 4 to 6 servings          



2 tablespoons extra-virgin olive oil

1 large clove garlic, peeled and smashed

1 shallot, chopped

1/4 teaspoon kosher salt

1 cup jarred tomato-basil sauce, such as Giada De Laurentiis for Target

1/4 cup finely chopped fresh basil

1 teaspoon dried oregano

1/8 teaspoon dried crushed red pepper flakes

1/4 teaspoon balsamic vinegar


1/2 cup all-purpose flour

1/4 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1 cup panko breadcrumbs

2 large egg whites

2 Japanese eggplants, sliced diagonally into 1/4-inch- thick slices

2/3 cup olive oil

1/2 cup (packed) coarsely grated whole-milk mozzarella

1/2 cup finely grated Parmesan

Small fresh basil leaves, to garnish


For the sauce: Heat the oil in a heavy medium saucepan over medium. Add the garlic, shallots and salt.

Stir until fragrant, about 2 minutes. Add the tomato sauce, basil, oregano and crushed red pepper.

Simmer the sauce until the flavors blend and the sauce thickens, stirring often, about 5 minutes. Mix in

the vinegar.

For the eggplant: Mix the flour, salt and pepper in a shallow bowl. Place the panko breadcrumbs in

another shallow bowl. Whisk the egg whites in a medium bowl until frothy. Dip each eggplant slice in the

flour mixture, then into the beaten egg whites, and then into the panko breadcrumbs to coat


Heat the oil in a heavy medium skillet over medium-high heat until hot (the surface will appear to be

shimmering), 2 to 3 minutes. Add half of the eggplant slices. Cook until deep golden brown, 1 to 2

minutes per side. Transfer the eggplant to a paper-towel- lined plate. Fry the remaining eggplant. (Can

be made 1 hour ahead. Let stand at room temperature.)

Preheat a broiler. Toss the mozzarella and Parmesan in a small bowl until well blended. Spread 1

generous teaspoon of the sauce over each eggplant slice. Top with a rounded teaspoon of the cheese

mixture; spread out to cover and press lightly to adhere. Transfer the eggplant slices to a rimmed baking

sheet. Broil until the cheese has melted, 1 to 2 minutes. Transfer the mini eggplant parmesans to a

platter and garnish each with small basil leaf. Let stand 2 to 3 minutes before serving.

Read more at: http://www.foodnetwork.com/recipes/giada-de- laurentiis/mini-eggplant- parmesan-




Eggplant Parmesan Pizza                                              

From EatingWell:  July/August 2008   

4 servings | Active Time: 20 minutes | Total Time: 35 minutes



 1 small eggplant, (about 12 ounces)

 Yellow cornmeal, for dusting

 1 pound Easy Whole-Wheat Pizza Dough, or other prepared dough

 3/4 cup prepared marinara sauce

 2 tablespoons chopped fresh basil

 1 medium clove garlic, minced medium clove garlic, minced

 3/4 cup thinly shaved Parmigiano-Reggiano cheese



1. Preheat grill to medium-high. (For charcoal grilling or an oven variation, see recipe link.)

2. Cut eggplant into 1/2-inch thick rounds. Grill, turning once, until marked and softened, 4 to 6

minutes. Let cool slightly, then thinly slice into strips. Reduce heat to low.

3. Sprinkle cornmeal onto a pizza peel or large baking sheet. Roll out the dough and transfer it to

the prepared peel or baking sheet, making sure the underside of the dough is completely coated

with cornmeal.

4. Slide the crust onto the grill rack; close the lid. Cook until lightly browned, 3 to 4 minutes.

5. Using a large spatula, flip the crust. Spread marinara sauce on the crust, leaving a 1-inch border.

Quickly top with the eggplant, basil and garlic. Lay the Parmigiano-Reggiano shavings on top.

6. Close the lid again and grill until the cheese has melted and the bottom of the crust has

browned, about 8 minutes.



Ratatouille Bake                           

Submitted by Surpriseitswendy to allrecipes.com



 1 tablespoon olive oil

5 cloves garlic, minced

1 onion, chopped

2 cups peeled and diced eggplant

2 cups chopped zucchini

1 green bell pepper, chopped

1 (14.5 ounce) can diced tomatoes

1 tablespoon dried basil

1 tablespoon dried parsley

1/2 teaspoon salt

1/8 teaspoon black pepper

1 (8 ounce) package frozen cheese ravioli

3/4 cup shredded mozzarella cheese



 1. Preheat oven to 350 degrees F (175 degrees C); spray a 2 1/2-quart baking dish with cooking spray. 

2. Heat the olive oil in a large skillet over medium heat; cook and stir the garlic, onion, and eggplant with

the garlic until the vegetables have begun to soften, about 8 minutes. Stir in the zucchini, bell pepper,

tomatoes, basil, parsley, salt, and black pepper; bring the mixture to a boil, stirring frequently. Reduce

heat to medium-low and simmer until the vegetables are tender, about 20 minutes.

 3. Cook the frozen ravioli as directed on the package; drain. Spread the cooked ravioli in a layer into the

bottom of the prepared baking dish; spoon the hot vegetables over the ravioli. Sprinkle with the cheese.

 4. Bake in the preheated oven until the casserole is bubbling and the cheese is melted, about 20




Pasta with Eggplant, Tomatoes, and Peppers



2 tablespoons olive oil

2 eggplants, diced, skin on

1 bell pepper, sliced

2 cloves garlic, minced

Salt and black pepper to taste

1 tablespoon olive oil

6 tomatoes - peeled, seeded, and chopped

1 sprig fresh thyme, chopped

1 pound rigatoni pasta

12 basil leaves, chopped

12 black olives, sliced



1. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Cook the diced eggplant in the

hot oil, stirring frequently, until lightly browned, about 10 minutes. Stir in the pepper and garlic; season

with salt and pepper. Reduce heat to medium-low, cover, and cook until the vegetables are tender,

about 20 minutes.


2. Meanwhile, heat 1 tablespoon of olive oil in a saucepan over medium-high heat. Stir in the chopped

tomatoes, and bring to a simmer; season with fresh thyme, salt, and pepper. Reduce heat to medium-

low and simmer until the tomatoes have reduced slightly, about 15 minutes.


3. Bring a large pot of lightly-salted water to a boil; stir in the rigatoni and cook uncovered, stirring

occasionally, until tender but still firm to the bite, about 13 minutes. Drain and return to the pot.


4. Stir the eggplant mixture into the pasta along with the basil and olives. Spoon the tomato sauce

overtop to serve.



Eggplant, Onions, and Potatoes                 

from http://www.lidiasitaly.com/recipes/detail/418



2 small eggplant

1 pound red onion

1 pound russet potatoes

1½ cups red-wine vinegar, plus 2 tablespoons

2 tablespoons extra-virgin olive oil

1 teaspoon kosher salt

1 tablespoon fresh mint leaves, shredded

½ teaspoon dried oregano



Trim the ends from the eggplants, and shave off some lengthwise strips of the skin with a vegetable

peeler, leaving some strips on, creating a striped appearance. Slice the eggplants lengthwise into 6 or

more long wedges, about 1 inch thick.


Peel the red onions, and slice them lengthwise into quarter-round wedges, not cutting at the root; you

want the wedges attached.


To poach the eggplants and onions, put 1 1/2 cups of the vinegar and 2 quarts cold water in a shallow

saucepan, and heat to a boil. Drop in the eggplant wedges and the split-open onions, cover the pan, and

return to a boil. Set the cover ajar, and adjust the heat to maintain a steady gentle boil. Cook about 30

minutes, occasionally tumbling the vegetables over and moving them to poach evenly, until quite soft

and tender.


Meanwhile, put the potatoes in another pot, with water to cover them by about 2 inches, and cook just

until the potatoes are easily pierced with a fork or sharp knife blade (don&#39;t let them get mushy). Drain

the potatoes, and let them cool briefly. Peel off the skins, and cut them in half lengthwise, then

crosswise into 1/2-inch thick half-rounds.


Put the potato pieces in the salad bowl, and cover to keep them warm while you finish the eggplant and

onions. When the eggplant and onions are fully cooked, gently lift them out of the poaching liquid with a

spider or strainer, and lay them out on a tray or baking sheet in one layer.


While the eggplant is still warm, scoop out the central clumps of seeds from the wedges, then cut them

crosswise into 2-inch chunks. Separate the onion wedges, and then the layers. Put all the vegetable

pieces (they should still be warm to the touch) in the bowl with the potatoes.


Dress the salad by drizzling the olive oil and remaining 2 tablespoons vinegar over the salad, sprinkle the

salt on it, scatter in the shredded mint, and crumble the dried oregano over all. Gently toss the

vegetables pieces to coat them all with dressing without breaking them apart. Serve immediately.



Mom&#39;s Stuffed Eggplant              Recipe courtesy Michael Chiarello

Prep Time: 10 min  Cook Time: 1 hr 5 min                    Serves: 4 servings



1 large eggplant

3 tablespoons extra-virgin olive oil, divided

1/2 pound ground beef

Salt and freshly ground black pepper

1 onion, small diced

1 red pepper, small diced

3 cloves garlic, minced

1/2 cup freshly chopped parsley leaves

1/2 cup freshly chopped basil leaves, chopped

1 1/4 cup grated Pecorino Romano, divided

1/4 cup bread crumbs

1 egg

2 chopped tomatoes



Preheat oven to 350 degrees F.  Cut the eggplant in half and scoop out the center, leaving enough meat

inside the skin so that it holds its shape when baked. Boil the scooped-out center part until very soft,

about 10 to 12 minutes.  Meanwhile, in a medium sauté pan heat 1 tablespoon olive oil over medium

heat. Season the beef with salt and pepper. Add the seasoned ground beef to the pan and sauté until all

of its liquid is evaporated and the beef begins to brown slightly. Drain the beef, removing the extra,

unnecessary fat.


Let cool briefly and chop the cooked beef so that there are no large chunks of meat. In another medium

sauté pan over medium heat add the remaining 2 tablespoons olive oil and sauté the onions, peppers

and garlic together.  In a bowl mix together the cooked eggplant, vegetables, cooked beef, herbs, 1 cup

of the cheese, bread crumbs, and the egg.  Fill the scooped-out eggplant halves with this mixture,

dividing it evenly among the 2 halves.


Top with chopped tomatoes and the remaining 1/4 cup of grated cheese, season with salt and pepper,

place on an oiled oven tray or baking dish, and bake for 50 minutes in preheated oven. Let cool briefly,

slice widthwise and serve.



Pasta with Eggplant Ragu

From EatingWell:  April 1998, The EatingWell Diabetes Cookbook (2005)

“Earthy eggplant teams up with jarred marinara sauce and bell peppers for a simple pasta sauce. Make it

a meal: To round out the meal, just add a green salad and some good crusty bread.”

6 servings | Active Time: 15 minutes | Total Time: 40 minutes



 2 teaspoons extra-virgin olive oil

 1 onion, coarsely chopped

 2 cloves garlic, minced

 1 eggplant, (1-1 1/4 pounds), diced

 Salt &amp; freshly ground pepper, to taste

 2 cups prepared marinara sauce

 1 yellow or red bell pepper, diced

 3 tablespoons chopped fresh basil

 12 ounces pasta, preferably penne

 1/2 cup crumbled feta cheese, or 1/4 cup freshly grated Parmesan cheese


1. Put a large pot of salted water on to boil.

2. Heat oil in a large nonstick skillet over medium heat. Add onion and garlic and cook, stirring,

until softened, about 4 minutes. Add eggplant and cook, stirring, for 2 minutes more. Season

with salt and pepper. Stir in marinara sauce and bring to a simmer. Cover and cook, stirring

occasionally, until eggplant is almost tender, about 20 minutes. Add bell pepper and basil; cover

and cook for 5 minutes more.

3. Meanwhile, cook pasta in boiling water until al dente, 8 to 10 minutes. Drain and toss with

sauce. Sprinkle with feta (or Parmesan) and serve.


Eggplant Gratin                                              Recipe courtesy of Ina Garten

Total Time: 45 min           Prep: 15 min             Cook: 30 min                  Yield: 2 servings



Good olive oil, for frying

3/4 pound eggplant, unpeeled, sliced 1/2-inch thick

1/4 cup ricotta cheese

1 extra-large egg

1/4 cup half-and- half

1/2 cup plus 2 tablespoons freshly grated Parmesan

Kosher salt

Freshly ground black pepper

1/2 cup good bottled marinara sauce



Preheat the oven to 400 degrees F.  Heat about 1/8-inch of olive oil in a very large frying pan over

medium heat. When the oil is almost smoking, add several slices of eggplant and cook, turning once,

until they are evenly browned on both sides and cooked through, about 5 minutes. Be careful, it

splatters! Transfer the cooked eggplant slices to paper towels to drain. Add more oil, heat, and add

more eggplant until all the slices are cooked.

Meanwhile, in a small bowl, mix together the ricotta, egg, half-and- half, 1/4 cup of the Parmesan, 1/8

teaspoon salt, and 1/8 teaspoon pepper.  In each of 2 individual gratin dishes, place a layer of eggplant

slices, then sprinkle with Parmesan, salt and pepper and spoon 1/2 of the marinara sauce. Next, add a

second layer of eggplant, more salt and pepper, half the ricotta mixture, and finally 1 tablespoon of

grated Parmesan on top.

Place the gratins on a baking sheet and bake for 25 to 30 minutes or until the custard sets and the top is

browned. Serve warm.



Mediterranean Eggplant and Barley Salad                     

Gourmet, September 2006

Makes: 4 (main course) or 8 (side dish) servings



1 1/2 lb eggplant, cut into 1/2-inch cubes

3/4 lb zucchini, cut into 1/2-inch cubes

10 tablespoons extra-virgin olive oil

1 teaspoon salt

1 teaspoon black pepper

1 cup chopped scallion (from 1 bunch)

1 1/2 teaspoons ground cumin

1/2 teaspoon ground coriander

1/4 teaspoon cayenne (note: I used 1/8 tsp. and it was plenty spicy; adjust to taste)

1 1/4 cups pearl barley (8 oz)

1 (14-oz) can reduced-sodium vegetable or chicken broth (1 3/4 cups)

3/4 cup water

2 tablespoons fresh lemon juice

1 garlic clove, minced

1/4 teaspoon sugar

1/2 lb cherry tomatoes, quartered

1/3 cup Kalamata or other brine-cured black olives, pitted and halved

1/2 cup thinly sliced red onion, rinsed and drained if desired

1 cup chopped fresh flat-leaf parsley

1/2 cup chopped fresh mint

Accompaniment: 1 (1/2-lb) piece ricotta salata, cut crosswise into thin slices



Roast eggplant and zucchini: Put oven racks in upper and lower thirds of oven and preheat oven to



Toss eggplant and zucchini with 5 tablespoons oil, 3/4 teaspoon salt, and 3/4 teaspoon pepper in a bowl,

then spread in 2 oiled large shallow (1-inch- deep) baking pans. Roast vegetables in oven, stirring

occasionally and switching position of pans halfway through baking, until vegetables are golden brown

and tender, 20 to 25 minutes total. Combine vegetables in 1 pan and cool, reserving other pan for

cooling barley.


Cook barley: Heat 2 tablespoons oil in a 3- to 4-quart heavy pot over moderately high heat until hot but

not smoking, then cook scallion, cumin, coriander, and cayenne, stirring, until fragrant, about 1 minute.

Add barley and cook, stirring until well coated with oil, 2 minutes more. Add broth and water and bring

to a boil. Reduce heat and simmer, covered, until all of liquid is absorbed and barley is tender, 30 to 40

minutes. Remove from heat and let stand, covered, 5 minutes. Transfer to reserved shallow baking pan

and spread to quickly cool, uncovered, to room temperature, about 20 minutes.


Make dressing and assemble salad: Whisk together lemon juice, garlic, sugar, and remaining 1/4

teaspoon salt, 1/4 teaspoon pepper, and 3 tablespoons oil in a large bowl. Add barley, roasted

vegetables, and remaining ingredients to bowl with dressing and toss until combined well. Serve with

cheese slices.


Do ahead: Salad can be made 1 day ahead and chilled, covered. Return to room temperature before


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