From: Joel.Ehrlich@salata.com (Joel Ehrlich) Reply-To: Joel.Ehrlich@salata.com Newsgroups: rec.food.recipes Followup-To: poster Subject: COLLECTION: Eggplant Recipes Date: Wed, 29 Mar 1995 18:28:40 GMT Organization: University of Chicago -- Academic Information Technologies Message-ID: Responding to: dmoodie@uoguelph.ca (Delma D Moodie) DDM> Anyone know different things to do with eggplant? Please post here - DDM> I am very interested. This is a repeat of some recipes I posted several weeks ago for this very versatile fruit. Easy Eggplant Casserole No. 3009 Yields 4 Servings 1 small Eggplant 1/2 Cup Dry Bread Crumbs 1/2 Lb Bulk Sausage 1 tsp Butter, Melted 1 small Onion, Chopped 1/4 Cup Cracker Crumbs 1 Egg, Well Beaten Preheat the oven to 350 degrees. Peel the eggplant. Cut into 1" cubes. Cook in a small amount of boiling water until tender (about 10 minutes). Drain. Cool slightly. Cook the sausage and onion together until the onion is tender and the sausage is brown. Combine the eggplant, sausage mixture, egg and breadcrumbs. Mix thoroughly. Grease a (1 Quart) casserole. Spoon the eggplant mixture into the casserole. Combine the butter and cracker crumbs. Sprinkle the mixture over the casserole. Bake for 25 minutes. Serve hot. Eggplant Lasagna No. 1816 Yields 4 Servings 1 1/4 lb Eggplant 3 Cloves Garlic, Minced 1 tsp Dried Oregano 1 1/2 Cups Ripe Olives, Pitted & 8 oz Mozzarella Halved 2 Cups Spaghetti Sauce 15 oz Ricotta 1/2 Cup Olive Oil 2 tsp Fennel Seed 1 tsp Dried Basil Preheat the oven to 425 degrees. Cut the eggplant into thin slices. Mix the olive oil with all the herbs. Brush on both sides of the eggplant slices. Brown the eggplant slices on both sides until tender in a non-stick skillet. Layer half the eggplant slices, mozzarella, ricotta, spaghetti sauce, fennel seed and olives (in that order) in an oiled oven safe casserole dish. Repeat the layers. Top with the remaining mozzarella. Garnish with olives. Cover. Bake until hot and bubbly (about 25 minutes). Let stand 15 minutes before serving. Eggplant Parmigiana No. 571 Yields 3 Servings 1 Large Eggplant Flour 1 Egg 1/2 lb Mozzarella Cheese 3 tsp Milk Clarified Butter 2 tsp Olive Oil Tomato Sauce 1 Cup Dry Bread Crumbs 3/4 Cup Parmesan Cheese Preheat oven to 350 degrees. Blanch and peel eggplant. Cut into 1/2" thick slices. Place the slices in a colander over a bowl. Sprinkle salt over all the slices. Let stand for 30 minutes. Rinse. Pat dry. Set aside. Mix egg, milk and olive oil and place into a bowl. Mix bread crumbs and grated parmesan cheese in another bowl. Dip each slice into flour, toss lightly to remove excess flour and then dip quickly into the egg and milk mixture. Allow excess milk and egg coating to drip off and then place the slice in the cheese and bread crumb mixture. Coat each slice thoroughly. Place the coated eggplant slice on a rack and allow to dry for at least an hour. Saute in clarified butter until golden on each side. Remove from skillet and place in a baking pan heavily greased with olive oil. Slice the mozzarella thickly and cover each slice of cooked, coated eggplant with as much mozzarella as needed. Pour tomato sauce over the cheese covered eggplant slices and bake for about ten minutes. Remove from oven and allow to cool. Sprinkle lightly with ground oregano and serve with additional tomato sauce. You may also lightly sprinkle on some minced anchovy. Eggplant Crisps No. 629 Yields 8 Servings 1 Large Eggplant Pepper 1 Cup Ricotta 1/4 Cup All-Purpose Flour 1 Cup Provolone, Shredded 2 Eggs, Beaten 1/2 Cup Parmesan 1/2 Cup Dry Bread Crumbs 3 Tbls Parsley, Minced 1/2 Cup Olive Oil 1/2 Cup Pepperoni, Minced Salt Preheat oven to 375 degrees. Wash eggplant. Slice crosswise into 1/4 " thick slices. Combine the cheeses with the parsley and minced pepperoni. Season with salt and pepper. Spread an equal amount on half the eggplant slices. Place an uncoated eggplant slice on each coated slice (an eggplant sandwich). Coat each "sandwich" with flour, then egg and then breadcrumbs. Place on a baking sheet. Drizzle 1 tablespoon of oil on each side of each "sandwich". Bake for 30 to 35 minutes or until golden brown and tender, turning after about 20 minutes. Serve hot, cold or at room temperature. Sausage & Eggplant Main Dish No. 3262 Yields 6 Servings 1 Lb Mild Bulk Sausage 28 oz Tomatoes, Undrained, 1 Medium Onion, Sliced Chopped 2 small Green Bell Peppers, 1/3 Cup Tomato Paste Cored, Seeded & - Salt Chopped - Pepper 1 LARGE Eggplant, Peeled & 1/2 Cup Romano, Grated Cubed Cook the sausage, onion and green bell pepper in a large skillet until the sausage is browned. Drain on paper towels. Return to the skillet. Add all the remaining ingredients except the cheese. Simmer until the eggplant is tender (about 20 minutes). Sprinkle the cheese over. Serve. Easy Eggplant Casserole No. 3009 Yields 4 Servings 1 small Eggplant 1/2 Cup Dry Bread Crumbs 1/2 Lb Bulk Sausage 1 tsp Butter, Melted 1 small Onion, Chopped 1/4 Cup Cracker Crumbs 1 Egg, Well Beaten Preheat the oven to 350 degrees. Peel the eggplant. Cut into 1" cubes. Cook in a small amount of boiling water until tender (about 10 minutes). Drain. Cool slightly. Cook the sausage and onion together until the onion is tender and the sausage is brown. Combine the eggplant, sausage mixture, egg and breadcrumbs. Mix thoroughly. Grease a (1 Quart) casserole. Spoon the eggplant mixture into the casserole. Combine the butter and cracker crumbs. Sprinkle the mixture over the casserole. Bake for 25 minutes. Serve hot. Simple Grilled Eggplant No. 46 Yields 6 Servings 2 1/2 lbs eggplant ground 1/3 cup olive oil, virgin 1/4 cup Italian parsley, salt, to taste finely chopped black pepper, freshly If using large eggplant, remove the stems, then slice the eggplants horizontally 1/2" thick. Small eggplants should be sliced vertically 1/2" thick. Place the eggplant slices in a large, heavy plastic bag such as a freezer bag. Add the olive oil, salt and pepper to the bag, close the top and toss the eggplant with the seasonings until the slices are evenly coated. Preheat a grill. Grill the eggplant slices over medium-high heat until tender and attractively browned. Do not allow them to char. For a picnic, layer the grilled eggplant slices in a large, shallow plastic container and sprinkle each layer with the parsley. Alternatively, arrange the slices on a platter and sprinkle with parsley. Serve at room temperature. Stuffed Eggplant Casserole No. 297 Yields 4 Servings 1/4 cup pine nuts to taste 1/4 cup vegetable oil 12 eggplants, Italian, 2 Tbls Water 4- or 5-inch 6 ozs beef, ground, or 2 tsps garlic, chopped 6 ozs lamb, ground 1 small bay leaf 1 small onion, grated, plus 1/2 cup green bell pepper, 1 cup onion, chopped cored, seeded and 3/4 tsp allspice, ground minced 1/8 tsp cinnamon, ground 2 tsps jalapeno, finely 1 pinch cloves, ground minced, or more to 1 pinch nutmeg, grated taste 3 tsps tomato paste 1/2 Cup Water 1/4 cup parsley, chopped, plus 1 pinch sugar 2 tbls parsley, chopped 2 tomatoes, seeded and salt, to taste thinly sliced pepper, freshly ground Brown the nuts in 1/4 of the oil in a (9") skillet. Add the meat and cook until brown and crumbly, one to two minutes. Add the grated onion and the first measure of water. Cook for two minutes more. Stir in the spices, one third of the tomato paste, the first measure of parsley and salt and pepper. Set aside. Remove 1/2" wide vertical strips of peel all around the eggplants, leaving 1" between them. Heat another 1/4 of the oil in a large nonstick skillet over moderate heat. Cook the eggplants, tightly covered, until the flesh is golden and tender, about 15 minutes, turning them over halfway through the cooking. Cool on racks over paper towels. Discard the oil from the skillet. Add the remaining oil and the chopped onion, garlic, bay leaf and peppers. Cook, uncovered, for five minutes, stirring. Dissolve the remaining tomato paste in the second measure of water, add it and cook one minute longer. Season with salt, pepper and sugar. Set aside. Press open one of the striped sides of each eggplant to form a small cavity. Spread the meat filling in each, about two tablespoons. Preheat the oven to 375 degrees. Spread the vegetable sauce on the bottom of a (12") baking dish. Arrange the eggplants in it and top with the tomato slices. Cover with foil and bake 45 minutes. Uncover and bake 15 minutes longer. Sprinkle with the second measure of parsley and serve. Super Eggplant Casserole No. 2889 Yields 8 Servings 1 LARGE Eggplant 1 tsp Lawry's Seasoned Salt 1/2 Cup Salt 1/2 tsp Pepper 3 Quarts Water 1 tsp Dried Whole Oregano 2 Eggs, Well Beaten 1 Bay Leaf, Crumbled 2 Tbls Milk 2 Medium Tomatoes, Cut Into 1 1/2 Cups Cracker Crumbs, Bacon 1/2" Slices Flavored 1 Cup Extra Sharp Cheddar, 1/2 Cup Margarine, Melted Shredded 1 Lb Ground Chuck 1/2 Cup Parmesan, Grated 1 LARGE Onion, Chopped 2 Eggs, Well Beaten 1 LARGE Green Bell Pepper, 1/2 Cup Milk Cored, Seeded & Chopped Peel the eggplant. Cut into 1/2" thick slices. Dissolve the first measure of salt in the water. Add the eggplant slices. Let soak for 30 minutes. Preheat the oven to 375 degrees. Drain thoroughly. Pat dry. Combine the first measure of eggs with the first measure of milk. Mix well. Dip the eggplant slices in the mixture. Coat the slices with cracker crumbs. Fry the slices, a few at a time, in the margarine just until browned, turning once. Drain on paper towels. Saute the ground chuck with the chopped onion and green pepper until the meat is lightly browned. Stir in the seasoned salt, pepper, oregano and bay leaf. Layer 1/3 of the eggplant slices, half the beef mixture, half the tomato slices and half the Cheddar into a greased (13"x9"x2") baking dish. Repeat the layers. Top with the remaining eggplant slices. Sprinkle the grated Parmesan over. Combine the second measure of eggs with the second measure of milk. Pour over the casserole. Bake for 35 minutes. Serve. Melanzane al Forno (Eggplant in Batter) No. 2345 Yields 8 Servings 4 Medium Eggplants Leaves Only 2 Tbls Coarse Grained Salt 1 tsp Dried Marjoram 1 Cup All-Purpose Flour 6 Xtra Lg Eggs 1 Lb Solid Shortening 2 Tbls Milk, Cold - Salt - Black Pepper, Ground 4 oz Prosciutto 10 Sprigs Italian Parsley, Cut off the top part of the eggplants. Peel the eggplants. Slice the eggplants crosswise into slices less than 1/4 " thick. Place the slices in a large colander over a large bowl. Sprinkle liberally with the coarse grained salt. Place a dish on the eggplants as a weight to help squeeze out the bitter liquid. Let stand for about 20 minutes. Heat the solid shortening in a deep fryer. Wash the eggplant slices carefully in cold water to remove all traces of the salt. Pat dry with paper towels. Line a serving dish with paper towels. Lightly flour the eggplant slices. Preheat the oven to 375 degrees. Deep fry the eggplant slices, a few at a time, until they are lightly golden brown on both sides (about 3 minutes). Remove the slices from the or deep fryer and place on the prepared serving dish to drain. Sprinkle the fried eggplant slices lightly with salt. Cut the prosciutto into small pieces. Coarsely chop the parsley and marjoram together on a board. Transfer these ingredients to a large bowl. Add the eggs and milk. Mix well with a fork. Add salt and pepper to taste. Butter a (13 1/2"x8 3/4"x1 3/4") oven safe baking dish. Place the eggplant slices in the baking dish in layers. Pour the egg and seasoning mixture over. Bake for 30 minutes. Serve immediately from the baking dish. Use a knife to cut portions. Serve portions using a spatula. Hot Garlic Eggplant No. 2602 Yields 4 Servings 1/3 Lb Ground Pork 2 tsp Sesame Oil 2 tsp Heavy Soy Sauce 1 tsp Sugar 1 1/2 Lb Oriental Eggplant, 3 Tbls Peanut OIl Trimmed 10 Cloves Garlic, Minced 1 LARGE Yellow Onion, Cut Into 1 Tbls Chili Paste w/Garlic 1/2" Cubes 1/2 tsp Ginger, Minced Fine 1/4 Cup Dry Sherry - Chicken Stock 3 Tbls Oyster Sauce 1 Tbls Heavy Soy Sauce Mix the pork and the first measure of soy sauce in a bowl. Set aside. Quarter each unpeeled oriental eggplant lengthwise. Place the strips together and cut crosswise into 1/2" pieces. NOTE: If using a Globe eggplant, peel and cut into 1/2" squares. Transfer to a medium bowl. Blend in the onion. Combine the sherry with the oyster sauce, the second measure of soy sauce, sesame oil and sugar in another small bowl. Set aside. Heat the wok until it is very hot. Pour in the peanut oil. Add the garlic, chili paste and ginger. Cook several seconds - do not allow to brown. Add the pork mixture. Stir fry, pressing the pork against the sides of the wok until the meat loses its raw color. Add the eggplant mixture. Stir in the sauce, adding more sherry if needed to make the liquid cover about half of the stir fry mixture. Cover. Cook over high heat until the eggplant softens and is no longer raw tasting (about 3 minutes for oriental eggplant, 5 minutes for Globe eggplant). Add sherry or chicken stock as required if the wok dries out during this time. Continue cooking, uncovered, until most of the sauce has evaporated. Adjust seasonings. Serve at once. Joel --- Blue Wave/Max v2.12 -- rec.food.recipes is a moderated newsgroup; only recipes are accepted for posting. 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