A good recipe for egg plant please?

Question

I like egg plant but I need a recipe.

Answer 1

Easiest Eggplant

INGREDIENTS

1 medium eggplant, peeled and sliced into 1/2 inch rounds

4 tablespoons mayonnaise, or as needed

1/2 cup seasoned bread crumbs

DIRECTIONS

Preheat the oven to 350 degrees F. Line a baking sheet with aluminum foil.

Place the bread crumbs in a shallow dish. Coat each slice of eggplant on both sides with mayonnaise. Press into the bread crumbs to coat. Place coated eggplant slices on the prepared baking sheet.

Bake for 20 minutes in the preheated oven, until golden brown. Flip slices over, and cook for an additional 20 to 25 minutes to brown the other side.

Eggplant Parmesan

INGREDIENTS

1 eggplant, cut into 3/4 inch slices

1 1/2 tablespoons salt

8 tablespoons olive oil

8 ounces ricotta cheese

6 ounces shredded mozzarella cheese

1/2 cup grated Parmesan cheese

1 egg, beaten

1/2 cup chopped fresh basil

4 cups pasta sauce

DIRECTIONS

Sprinkle both sides of the eggplant slices with salt. Place slices in a colander, and place a dish underneath the colander to capture liquid that will sweat out of the eggplant. Allow to sit for 30 minutes.

Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, mix the ricotta, mozzarella cheese and 1/4 cup Parmesan cheese. Mix in egg and basil.

Rinse the eggplant in cold water until all salt is removed. In a large skillet, heat 4 tablespoons olive oil over medium heat. Place one layer of eggplant in the pan, brown each side. Repeat with remaining eggplant slices, using additional oil if necessary.

In a 9x13 inch baking dish, evenly spread 1 1/2 cups of spaghetti sauce. Arrange a single layer of eggplant slices on top of the sauce. Top the eggplant with 1/2 of the cheese mixture. Repeat layering process until all the eggplant and cheese mixture is used. Pour remaining sauce on top of layers, and sprinkle with remaining Parmesan cheese.

Bake 30 to 45 minutes in the preheated oven, until sauce is bubbly.  

Answer 2

EGGPLANT LASAGNA.

the picture looks a bit dodgy, but its a nice lasagna =)

http://www.taste.com.au/recipes/1540/egg...

Answer 3

ROLLED STUFFED EGGPLANT  

1 c. vegetable oil

2 cans (28 oz. each) crushed tomatoes with puree

1 can (8 oz.) tomato sauce

1/2 tsp. salt

1/2 tsp. pepper

4 c. plain bread crumbs

2 c. sifted all-purpose flour

4 eggs

1/4 c. milk

2 eggplants (1 lb. each)

2 containers (15 oz. each) ricotta cheese

1 pkg. (8 oz.) Mozzarella cheese, grated

1/2 c. grated Parmesan cheese

2 c. chopped parsley

1. Saute garlic in 1 tablespoon of the oil in large saucepan until golden brown, about 4 minutes. Working in batches, combine crushed tomatoes, tomato sauce, salt and pepper in blender. Whirl until smooth. pour into saucepan. Bring to boiling, lower heat, simmer partially covered, 30 minutes. Reserve.

2. Combine crumbs and flour in large shallow pan. Beat eggs and milk in large bowl. Peel eggplant; cut lengthwise into 1/8 inch thick slices. Dip into egg mixture, dredge with flour mixture, shaking off excess. Set on wax paper.

3. Working in batches and using about 3 tablespoons oil per batch, saute eggplant in large skillet until golden, 1 minute per side. Drain on paper toweling.

4. Combine ricotta, Mozzarella, Parmesan, parsley in bowl; mix well. Spread 2 to 3 tablespoons on one side of each slice of eggplant. Roll up jelly-roll fashion. Spread 1 cup tomato sauce over bottom of each of two 11 3/4 x 7 1/2 x 1 3/4 inch baking dish. Arrange rolls seam side down in single layer in dishes. Spoon sauce over rolls; save remaining to pass.

5. Bake, covered, in preheated hot oven (450 degrees) for 30 minutes or until sauce is bubbly. Garnish with chopped parsley, if you wish.

Bake at 450 degrees for 30 minutes. Makes 15 servings (30 rolls).

TO MAKE AHEAD: Prepare rolls early in day; bake just before serving. Or freeze. Defrost in refrigerator overnight; bake as above



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