What's your favorite eggplant recipe?

Grilled eggplant, and the other one is eggplant fries.

For grilled eggplant, marinate the eggplant in balsamic vinegar, olive oil and garlic. Grill for a couple of minutes on each side.

For eggplant fries, cut the eggplant into plank fry size. Dip in egg, and then in breadcrumbs, bake. Dip in a marinara sauce.

I like them slowly simmered in a vegetable stew (like ratatouille) or curry, as they go lovely and squishy.

Yummmmm- My all time fave is Greek Moussaka:

http://www.bbc.co.uk/food/recipes/moussaka_70308

or a really easy, simply version:

http://www.bbcgoodfood.com/recipes/3027/mustmake-moussaka

or the middle eastern dip Baba Ganoush:

http://www.bbc.co.uk/food/recipes/babaganoush_78707

I just like the word ratatouille!

Eggplant fries!

http://www.theendlessmeal.com/crispy-eggplant-fries-with-chipotle-aioli/

The only way we eat eggplant at my house is in Roasted Ratatouille. It's easy and delicious!

Roasted Ratatouille

1 large eggplant, peel and cut into 3/4" chunks
4 small or 2 medium sized zucchini or summer squash, cut into 1/2" chunks
3 15oz cans diced tomatoes with juice
1 large red onion, cut in half and then in slices from top to bottom
4 cloves of garlic sliced thin
1/4 cup of the best olive oil you can find/afford
1 tsp salt
1/4 tsp black pepper
1 tbs fresh thyme, (I mince it a bit until it smells good)


Mix everything together in a large bowl (I usually add the tomatoes immediately after I chop and add the eggplant so it doesn't turn brown). Roast in a 9X13 baking pan at 375 for an hour. At the half hour point, give it a good stir. Depending on the size of your vegetables, you may need to go a little longer than the hour.

I think this is from America's Test Kitchen Family Cookbook

This sounds really good!

Just the smell while you're baking it is amazing. We've eaten just this (lots of it) with a slice of bread for meals before.

Just a suggestion. Do not fry in oil if you are concerned about calories, better to just use oil spray as eggplant is like a giant sponge when it comes to soaking up oil.
I amke a low fat eggplant parigiana, which traditionally uses breaded eggplanrt slices but you honestly don't miss having it like that here is the link. It is yummy.

http://www.bestrecipes.com.au/recipe/eggplant-parmigiana-L5914.html

http://www.hungry-girl.com/show/more-surprises-shockers-and-swaps-veggie-rific-noodle-free-lasagna-recipe

Veggie-rific Noodle-free Lasagna

Here it is cut and pasted:

Veggie-rific Noodle-Free Lasagna

PER SERVING (1/4th of lasagna): 265 calories, 4.5g fat, 926mg sodium, 32.5g carbs, 11g fiber, 13.5g sugars, 24g protein -- PointsPlus® value 6*

Prep:
30 minutes

Cook:
1 hour

Ingredients

3 medium zucchini, ends removed, sliced lengthwise
1 large portabella mushroom, sliced into strips
1 large eggplant, ends removed, sliced lengthwise
2 cups canned crushed tomatoes
1/4 tsp. garlic powder
1/4 tsp. onion powder
1/4 tsp. Italian seasoning
One 16-oz. package frozen chopped spinach, thawed, thoroughly drained, patted dry
2 tbsp. fat-free liquid egg substitute (like Egg Beaters Original)
1 cup fat-free ricotta cheese
1 tbsp. chopped fresh basil
1/4 tsp. salt
Dash ground nutmeg
1 cup ground-beef-style soy crumbles (like the kinds by Boca and Morningstar Farms), thawed from frozen
1/2 cup shredded part-skim mozzarella cheese
1 tbsp. reduced-fat Parmesan-style grated topping
Directions

Preheat oven to 425 degrees.

Lay several paper towels next to the stove. (As you cook the veggies in the next step, transfer them to the paper towels to drain excess moisture.)

Bring a very large grill pan sprayed with nonstick spray to medium-high heat on the stove. Evenly place zucchini, portabella mushroom, and eggplant in the pan, and cook until softened, about 2 minutes per side. (If you don't have a very large pan, just cook veggies in batches.) Set aside on paper towels.

In a large bowl, combine crushed tomatoes with garlic powder, onion powder, and Italian seasoning. Mix well and set aside.

In another large bowl, combine spinach, egg substitute, ricotta cheese, basil, salt, and nutmeg. Mix thoroughly and set aside.

Evenly coat the bottom of an 8" X 8" baking pan with about half of the seasoned crushed tomatoes. Evenly layer half of the sliced veggies over the tomatoes. Spread half of the spinach mixture into an even layer over the veggies. Top evenly with soy crumbles.

Evenly layer remaining veggies into the pan, placing them perpendicular to the first layer, followed by the remaining spinach mixture. Evenly cover with remaining seasoned crushed tomatoes. Evenly distribute mozzarella cheese and grated topping over the crushed tomatoes.

Bake in the oven until lasagna is hot and mozzarella cheese is golden brown, about 30 minutes.

Allow to cool slightly, cut into quarters, and enjoy!

MAKES 4 SERVINGS

BUMP I love eggplant!