I need a new eggplant recipe?? I picked all the eggplant before the frost now don't know what to do with it~ except fry it, or make the same type of casserole..I have about four/five pounds of it..

Grilled Eggplant Sandwich

Ingredients -

Eggplant:
4 teaspoons Olive Oil
1 clove Garlic, finely chopped
1 1/2 teaspoons chopped, Fresh Basil
Salt, to taste
Fresh Ground Black Pepper
2 small Eggplants
Sandwiches:
1/2 cup Cream Cheese, Low-Fat Whipped, or Goat Cheese
4 pieces Focaccia or other good quality bread, sliced in half, lengthwise
2/3 cup Spinach, washed and dried
4 slices Tomato



Preparation:

Eggplant:
Preheat grill to medium heat.

Add olive oil, garlic, salt, and fresh ground pepper and ½ teaspoon fresh chopped basil to small bowl. Stir to combine.

Brush both sides of eggplant slices with olive oil mixture.

Grill eggplant over direct heat, 3 minutes per side.

Sandwiches:
Mix cream cheese, 1-tablespoon fresh chopped basil, salt, and fresh ground pepper in small bowl.

Spread 4 halves of focaccia bread with cheese mixture.

Top with spinach, slice of tomato and focaccia bread slice

Baked Eggplant With Cashews

Hearty eggplant casserole is perfect comfort food. Recipe is enough to feed 8 hungry people. Eggplant mixed with breadcrumbs and brown sugar, is layered with tomatoes, onions, celery, bell pepper, olives, and topped with cashews. Baked until golden brown and crispy.

Ingredients -

2 Large Eggplants, sliced
Salt, to taste
1 cup Dry Whole-Wheat Bread Crumbs
1/2 teaspoon Brown Sugar
1 Onion, finely chopped
1 Roma (Plum) Tomato, seeded and chopped
1 Celery stalk, diced
1/2 cup Red Bell Pepper, finely chopped
5 Pimento-Stuffed Green Olives, sliced
2 tablespoons Extra Virgin Olive Oil
1/2 teaspoon Dried Oregano
1/2 teaspoon Powdered Saffron
1/2 cup Soy Milk
1/2 cup Heavy Cream
1/2 cup Cashews

Preparation:

1. Preheat oven to 375 F.

2. Grease a medium size casserole dish.

3. Arrange ½ the slices of eggplant on the bottom of the casserole dish.

4. Season eggplant with salt.

5. Add breadcrumbs and brown sugar to medium mixing bowl. Stir to combine.

6. Sprinkle ¼ of brown sugar over layer of eggplant slices.

7. In large bowl, combine ½ cup breadcrumb mixture, onion, tomato, celery, red bell pepper, olives, and olive oil.

8. Season mixture with dried oregano and saffron.

9. Spoon mixture over layer of eggplant.

10. Top with remaining eggplant slices.

11. Top with remaining breadcrumb mixture.

12. Add soy milk, heavy cream and cashews to blender. Blend until smooth.

13. Pour milk mixture over eggplant.

14. Bake 30 minutes until crisp and golden brown.

thanks, those sound good and its different~

1 eggplant, diced
1 onion, diced
2 cloves garlic, minced
1 jalapeno, diced
1 Tbsp olive oil
1/2 c tomato sauce
1 tsp salt
1 tsp white pepper
1 tsp marjoram
1 tsp basil

Directions
Saute eggplant, onion, garlic, and pepper in oil.
Add remaining ingredients. and heat.
Transfer to a heavy casserole and cook, reducing, for about an hour.
Drain excess liquid before refrigerating.

1 9" Unbaked pie crust
1/4 c Butter
2 c Cubed Eggplant
3/4 lb Ground Beef
1/2 c Chopped Onion
1 c Garlic, minced
8oz Tomato Sauce
1/4 c Chopped Celery Leaves
1 tsp. Oregano
1 TBSP chopped Parsley
1/8 tsp ground pepper
1/2 c Shredded Mozzerella

Directions
Preheat oven to 375.
Get Pie Crust ready
Melt Butter over Medium Heat. Add eggplant and cover, cooking for 5 minutes. Set aside.
Add beef, onion, and garlic, cooking until meat browns. Drain when done.
Add tomato sauce, celery leaves, parsley, oregano, and peppers. Cook, stirring constantly for 5 minutes.
Stir in eggplant.
Cool slightly, pour in prepared pie crust.
Bake for 45 minutes.
Sprinkle with cheese and bake for 3 minutes or until cheese melts.

1 eggplant that are halved lengthwise
3 halved tomatoes
1 small halved onion
6 cloves of peeled garlic
2 tbsp. of vegetable oil
1 tbsp. of chopped fresh thyme
3 1/2 oz. of crumbled goat cheese
4 c. of chicken broth
1 c. of heavy cream

Directions
First preheat oven 400 degrees.
Now brush a baking sheet with oil and dd tomatoes, eggplant, onion and garlic.
Roast this for approx. 45 min.
After you have removed this from the oven, scoop out pukp of eggplant.
Now you want to place the pulp, tomatoes, onion, and garlic in pan over medium flame.
Add Thyme and broth.
You will want to bring this to a gentle boil, then reduce the flame until the onions are tender, approx. 45 min.
Next you want to blend this mixture in a blender until creamy.
Pour back into pot over medium flamce and pour in your sour cream(sitr).
Finally season with your salt and pepper and ladle into bowls!

2 large eggplants
2 cups Italian seasoned breadcrumbs
1/4 cup Italian flat-leaf parsley, chopped
3 cloves garlic, peeled and minced
2 large eggs
1 1/2 cups Parmesan cheese, grated
vegetable oil

Directions
Wash eggplant. Cut off a slice from both ends, peel and slice lengthwise into quarters.
Cool in boiling salted water until soft.
Drain in colander and cool.
When cool, carefully squeeze to remove excess moisture.
In large bowl, mash eggplant. Add breadcrumbs, parsley, garlic, eggs and Parmesan cheese.
Mix well. Add additional breadcrumbs if needed until you can forn 1 inch "meatballs".
Roll in additional breadcrumbs if desired.
In large skillet, fry in oil until browned.
Serve with a simple marinara sauce.

1 large eggplant
1/2 pound lean ground beef
6 ounce can tomato paste
1 egg slightly beaten
2 tablespoons finely chopped onion
2 tablespoons finely chopped green pepper
1 clove garlic, minced
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup dry red wine
1/2 cup plain whole milk yogurt
8 ounce can tomato sauce
1/2 cup shredded mozzarella cheese

Directions
Preheat oven to 350 degrees.
Cut eggplant in half, scoop out pulp, leaving shell intact.
Finely dice eggplant pulp.
In a skillet, brown eggplant in oil and add beef, turning until browned.
Drain off any fat if necessary.
Stir in tomato paste, egg, onion, green pepper, garlic, salt, pepper red wine and yogurt.
Heat thoroughly, but do not boil.
Spoon mixture into eggplant halves, top with tomato sauce and mozzarella cheese.
Place in baking dish and bake for 45-55 minutes until bubbly and eggplant is tender.

hahaha ok I think you got the eggplant covered~

2 large purple eggplants
coarse sea salt
3 large tomatoes
6 cloves of garlic, peeled crushed
1 bunch of cilantro, stems removed, chopped
2 teaspoons of cumin
1/2 tsp of crushed red pepper flakes
2 tsps of sweet paprika
1 lemon, juiced
1/3 cup of crumbled feta cheese
extra virgin olive oil, enough to drizzle over top
warmed pita bread
green and black cured olives

Directions
Trim the ends off the eggplants.
Using a sharp vegetable peeler, remove strips of peel, alternating to give the eggplant a vertical striped effect, it looks cool. If you leave all the peel on, it is too tough to mash nicely.
Cut in cubes and put in a colander, put over a bowl or in a sink and generously salt.
Allow to sit for 30 minutes.
Dry eggplant with paper towels.
Put eggplant in a veggie steamer over boiling water and steam for 15 minutes until easily pierced by a fork.
Transfer back to the colander and with your potato masher, break up the big chunks, allowing extra liquid to drain away.
Meanwhile in a skillet, with touch of olive oil, heat the tomatoes
Cut each tomato in half and using the coarse side of a grater, grate the tomato into the skillet.
Discard the tomato skins.
Add the minced garlic, half the cilantro, cumin, pepper and paprika.
Heat over low heat for 15 minutes
Stir in eggplant.
Sprinkle with remaining cilantro.
Put in serving bowl, top with feta, drizzle with olive oil.
Serve with warmed pita bread..

LOL..the last one is great, my bunch loves it..Hope you can find something that sounds good.

they all sound good~ I love eggplant and it is such a beautiful color, i want to paint our bedroom that color with cream accents,and some of that new pea green color~