Eggplant recipes

My mom made these really delicious eggplant roll-ups with eggplant cut length-wise and roasted, then spread with sundried tomato pesto and goat cheese, rolled up, and baked again.


*Formerly Nothin_but_the_Rain*

Eggplant, Roma Tomatoes, Large Yellow Onion, bulk Italian sausage, garlic to taste, 3 small cans of sliced black olives, one large green bell pepper, One large yellow bell pepper, one large orange bell pepper, cut in large squares, and chunks of Portobello mushrooms.

crumble and brown the meat, saving the fat to saute the vegetables...adding olive oil as needed.

Add the vegetables and meat to two large cans of tomato sauce...or Spicy RAGU spaghetti sauce if you prefer that. If the sauce is too acidic, add a finely grated carrot. The carrot will melt right into the sauce, taking the acid with it.

I like this as Spaghetti Sauce, or baked into a casserole with "Novelty" pastas: Shells, Accordion, Bow Tie or multi coloured "Wagon Wheel" pastas are a lot of fun. Another fun idea is "Rags and Tatters"...made with pointed shards of Lasagna noodles, mushrooms, green beans, cherry tomatoes, corn kernels and ground beef. All are mixed in a White cheddar cheese sauce. All this is topped with more White Cheddar, bread crumbs and paprika.








I do hope he won't upset Henry...

My two favorite ways to have eggplant is in parmesan and in a ratatouille.

Once you make the cutlets for a parmesan, you can eat them plain, top with fresh tomato, eat in a sandwich, or go the traditional route and bake them with tomato sauce and cheese.

Once for a party buffet item, i made the cutlets, and rolled them up with a ricotta filling like for lasagne, and baked those in a tomato sauce. That was a big hit.

Recently one of my nieces made a ratatouille for a cookout side dish. It was so good. I had never had eggplant made this way before but now it's one of my favorites.

Fraaaank. FRANK! Get my jean bin. Susie wants my jeans.
No she doesnt.

Eggplant Casserole

Servings 8


1 lb eggplant, peeled and cut into 1 inch cubes
1 cup dried breadcrumbs (use a herbed stuffing mix)
1⁄2 cup canned evaporated milk
1⁄4 cup whole milk
1⁄4 cup butter, melted
1⁄4 cup finely chopped onion
1⁄4 cup finely chopped green pepper
1⁄4 cup finely chopped celery
2 eggs, slightly beaten
1 tablespoon chopped pimiento
2 teaspoons salt
1⁄2 teaspoon pepper
1⁄4 teaspoon dried sage
1 1⁄2 cups cheddar cheese, grated

Directions

Soak the eggplant cubes in salt water in refrigerator overnight or a minimum of six hours.
Drain and place in medium saucepan.
Cover with water and simmer until tender.
Soak the bread crumbs in milk.
Saute the onions, green peppers, and celery in melted butter for about 15 minutes or until tender.
Combine the cooked eggplant, bread crumbs and sauteed vegetables.
Add the eggs, pimiento, and seasonings; mix thoroughly.
Place the mixture into a 2 quart baking dish that has been sprayed with non-stick cooking spray, cover and bake at 350 degrees for 30 to 40 minutes.
Remove cover, top with grated cheese and return to oven last 5 minutes of cooking.

I don't use the sage because I'm not crazy about it or the pimentos.

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Eggplant Fans

https://food52.com/recipes/36896-roasted-eggplant-fan



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that is beautiful

Fraaaank. FRANK! Get my jean bin. Susie wants my jeans.
No she doesnt.

I really want to try the eggplant fan. 


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That's amazing! Thank you.