What can I do with eggplant?
#11
Junior Member
Join Date: Mar 2013
Posts: 233
Slice eggplant into 1/2" slices and place in sprayed baking pan. Mix 1/3 cup Italian bread crumbs with 1/2 tsp. garlic salt, and 1/4 cup melted butter. Mix well and spread on tops of eggplant slices. But before putting mixture on eggplant , place 1/4 " slices of fresh tomato on eggplant then spread crumbs mixture . top with Parmesean cheese sprinkled on, Bake til tops are bubbly at 350*. Enjoy!!
#12
I make egg plant pizzas! I slice it into rounds and spritz with olive oil then roast in countertop convection oven until starting to carmelize. In a skillet I brown all of my topping I like, add pizza sauce & spread on top of each round & cover with cheese. Bake again until cheese melts. Yummy & gluten free!
Last edited by himnherr; 07-27-2013 at 02:24 AM. Reason: Misspelling
#13
Senior Member
Join Date: Sep 2010
Location: Central Missouri
Posts: 462
Oh I love eggplant, have gone to raising the Japanese eggplant as it is long and skinny and you don't have the seed cavity you do with the big oval shaped ones. I have beaten an egg and added a little milk and then dipped the eggplant in that and then roll in cornmeal and fry until crisp. I have also taken these fried slices and layered them in a baking dish, added some spaghetti sauce and sprinkled mozarello cheese on top and baked in the oven for a short while until heated thru and cheese is melted and starts to brown, yummmmmmm. I have also made a scalloped eggplant casserole, but don't remember the ingredients, will have to look for my recipe for that. Trouble is I am the only one who likes it, hubby doesn't touch it, but it's good stuff no matter how it's fixed
#17
Senior Member
Join Date: Nov 2011
Location: Durand, MI
Posts: 751
I stuff mine w/a mixture of Italian sausage, bread crumbs, onions, garlic, the scooped out portion of the eggplant and topped w/a sprinkle Parmesan cheese. You can freeze these for eating later in the winter.
#18
We like eggplant grilled with zucchini, mushrooms and onions (and sometimes sweet peppers). I cut everything into similar sizes then marinate the vegetables in some low fat Italian salad dressing in a zip lock bag for approximately 30minutes. We grill the vegetables in a grill basket (i.e. stainless steel "bowl" with holes in it) until some of them are a little bit charred. Easy and delicious with just about anything from the grill!
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