Baking Eggplant Help Please...

SharmelleOlson
SharmelleOlson Posts: 85 Member
edited December 2024 in Recipes
I am unsure if I am in the right spot but I figure I would try posting it here even though I really do not need a recipe for it, But I would be willing to take any easy recipes for baking eggplant.

I have not baked eggplant since the later 1990's and I cannot remember how to bake it since it has been so long lol. How do you bake eggplant? I have a large eggplant and it needs to feed six people tomorrow night lol. In addition to that I would like to know what to cook with it lol?

I have pork steaks, I think it is polink fish, ground turkey, I have noodles so I could make some sort of noodle dish with it, spinach, avocado, kale. I have other meats but they are going to be used for something else I think.

Thank you so much for your help on this ahead of time and I appreciate any help that is given!

:happy: Blessings, Sharmelle or Shar :happy:

Replies

  • RaluKitty
    RaluKitty Posts: 62 Member
    1st of all pierce it every 2in with a fork or the tip of the knife - otherwise it will explode in the oven... I like to broil mine till the skin is crispy/burned a little - then i put it in a covered pot and I wait for it to "sweat" a bit so that it peels easier, but it's still hot (doesn't peel well cold).

    I only use baked eggplant for babaganoush (puree it, mix it with chopped onions, a little mayo or tahini, salt and peper and let it sit for 2-3h so that the aromas mix well) - that is a great starter and it can be spread on fresh bread or eaten with pepper slices or pita triangles as a "dip".
  • SharmelleOlson
    SharmelleOlson Posts: 85 Member
    Thank you, RaluKitty! That recipe sounds great! I appreciate the help with this.

    :happy: Blessings Shar :happy:
  • monicalosesweight
    monicalosesweight Posts: 1,173 Member
    I've wondered the same thing. Can it be sliced? Breaded? What can you do with an Eggplant?
  • RubySinclair
    RubySinclair Posts: 90 Member
    I peel it, slice it, microwave the slices for about 7 min.
    Spray casserole pan with EVOO spray.
    Layer eggplant slices (don't burn your fingers!!), pasta sauce, whatever kind of cheese(s) you like. I usually do 3 layers ending with cheese. Sprinkle with parmesan cheese.
    Bake at 350 for about 1/2 hour or til browned and bubbly.
    I don't know about serving 6.. I have been known to eat the whole thing by myself :tongue:
  • Cuna77
    Cuna77 Posts: 75 Member
    Peel it slice it round or length wise. Let it stand on the paper towel for 15 min.
    Season it with salt pepper, Italian spice and spray it with Pam before grilling.
    2-3 minutes on each side and serve it with steak and salad.
    Yummi.
  • SharmelleOlson
    SharmelleOlson Posts: 85 Member
    Thank you, everyone! You all have great ideas that I will try in the future due to my family desided to do the eggplant a different way tonight lol. We ended up making fries out of the eggplant lol. They didn't turn out to bad. It was the pollock fish that I did not care for today lol. So far the only fish I like is cat fish lol.

    :happy: Blessings, Shar :happy:
  • morgaine108
    morgaine108 Posts: 53
    Eggplant parmesean is really yummy. There is a lighter version than the traditional way:
    http://www.skinnytaste.com/2009/03/lighter-eggplant-parmesan-5-pts.html

    My husband and I used to make it this way all the time when we were on WW years ago.
  • otrlynn
    otrlynn Posts: 273 Member
    I make eggplant parmesan. Traditionally this is made with breaded fried eggplant. However, I prefer to peel and slice the eggplant, dip it in an egg wash, then in panko breadcrumbs lightly seasoned with italian seasoning, then bake it on a cookie sheet that has been sprayed with PAM. When it is golden brown on both sides, but not mushy, I layer it with tomato sauce and bake it in a casserole dish. When it is almost cooked through, I sprinkle it with freshly grated parmesan cheese, and then bake it 5 more minutes.
  • PisceanDream224
    PisceanDream224 Posts: 168
    I tried this dish last night, but I used Feta cheese, greek plain yogurt, four cheese shredded, (*for the cheese) and whole wheat tortillas... I didn't use the onions, either... One serving (of mine) was only 258 calories... I think the Prevention recipe would taste much better, although the one I made tasted pretty good. Had to work with what I had last night in the fridge...

    http://recipes.prevention.com/Recipe/eggplant-cheese-quesadillas.aspx
  • 2hobbit1
    2hobbit1 Posts: 820 Member
    You can plank it and us it in lasagna in place of some of the noodles
    Or steak it and brush with evoo sprinkle with garlic powder and Italian spices and grill - great along with grilled veggies in crusty italian bread with melted cheese
    You can roast it whole and after it collapses scoop out the flesh to make dip.
    You can dice it along with peppers and root veggies toss in Italian dressing and roast until every thing is tender.
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