Eggplant recipes

hungry-girl.com lasagna. just search her website, and find the one that uses real noodles and eggplant. delish! heads up though, i have no idea how big your family is, the recipe only makes two really big portions, so you may need to double it to fit your family size.

:drinker:

sounds yummy...i will try it!

these eggplant recipes look great cant wait to try them pot thanks so much for sharing

there's a name for it, but i forget what it's called where you roast both eggplants and tomatoes in the oven or grill, then you remove the skins and mash together with garlic and onions.

my ukranian friend made it for us last year and it was SO good! with whole wheat pita, it's pretty much amazing, but you can use it on anything.

My mom makes it! amazing!

Here's one of my favorite recipes to do with eggplant. It's not specifically low-calorie, but it's loaded with veg and is very filling. You can customize as desired (e.g., if you don't like mushrooms, leave 'em out; if you have lots of eggplant, use more), and add as much as you want.

1 medium or large eggplant, diced (don't salt it or peel it)
1-2 large zucchini, diced
1 large onion, diced
3-4 carrots, peeled and sliced
3-4 stalks celery, sliced
1 large green pepper, cut into big-ish chunks
12 oz. mushrooms, quartered (unless they're really small, in which case you can leave them whole)
5-6 cloves garlic, thinly sliced or crushed
2-3 28 oz. cans whole peeled tomatoes in juice
1 small-medium roasting chicken (2-3 lb), cut into pieces with skin removed
olive oil
salt, pepper, basil, oregano, fennel seed, crushed hot pepper to taste

Put some olive oil in a large (seriously, this makes a lot, use a LARGE) stockpot. I probably use 2-3 T in mine. Cook the onion and garlic in the oil for a couple of minutes until they're soft. Add the chicken pieces. Let the chicken sit for a few minutes until it starts to brown. Add the rest of the veggies (except the tomatoes) and stir well. Add the tomatoes 1 can at a time, crushing the tomatoes slightly with your fingers to release the juices. Rinse each can with a bit of water. Add enough tomatoes and water to just barely cover the chicken and veg. Stir after each addition to make sure everything is well mixed.

Cover and let it simmer for at least 45 minutes, or until the chicken is fully cooked. Stir it occasionally as it simmers, and add more water if you think you need to. Once the chicken is fully cooked, add the salt, pepper, basil, and oregano (or other spices if you want). Let the spices cook into it for 5-10 minutes and then taste it to make sure it's properly seasoned.

Serve over brown rice or pasta. If you want, sprinkle a little parmesan or mozzarella on top.

If you are really super concerned about fat, you can use boneless skinless breasts instead of the chicken pieces. However, you won't get as much flavor from them, and they may end up dry.

If you want it to cook faster, use boneless chicken cut into chunks instead of the chicken pieces. (I like boneless skinless thighs because they don't dry out as much as breasts, plus they're usually a lot cheaper.)

If you're like me, you'll end up with a ton of sauce left over once you've eaten all the chicken. If this is the case, you can just use the leftover sauce like regular pasta sauce. It's especially good on baked ziti or rigatoni.

You can also make this with pork or beef, but you might have to cook it longer to make sure the meat is tender. Or, you can omit the meat altogether.

[edit: added] Also, the sauce freezes really well, so you can store leftovers for a while.

Oooh, well then, I have one for you! I try to try a new food each week, this past week was eggplant, this is what I used:
Eggplant Parmesan
Serves 2
(found at http://allrecipes.com/Recipe/Eggplant-Parmesan/Detail.aspx )
Ingredients
2 tablespoons olive or vegetable oil
1 garlic clove, minced
1 small eggplant, peeled and cut into 1/4 inch slices
1 tablespoon minced fresh basil
1 tablespoon grated Parmesan cheese
1 medium tomato, thinly sliced
1/2 cup shredded mozzarella cheese

Directions
1.Combine oil and garlic; brush over both sides of eggplant slices. Place on a greased baking sheet. Bake at 425 degrees F for 15 minutes; turn. Bake 5 minutes longer or until golden brown. Cool on a wire rack.
2.Place half of the eggplant in a greased 1-qt. baking dish. Sprinkle with half of the basil and Parmesan cheese. Arrange tomato slices over top; sprinkle with remaining basil and Parmesan. layer with half of the mozzarella cheese and the remaining eggplant; top with remaining mozzarella. Cover and bake at 350 degrees F for 20 minutes. Uncover; bake 5 minutes longer or until the cheese is melted.

Enjoy!!

I just made this recipe for lunch. I subbed in provolone and feta cheese for the mozzarella because I was out and I added a layer of baby spinach to the top. It was so yummy! Thanks for posting it.

I plan on trying this one today: (also found at allrecipes.com but I forgot the link)
Eggplant Pizzas
Serves 4:
Ingredients
2 eggs
1 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 teaspoon dried oregano
1 large eggplant, sliced into 1/2 inch rounds
1/4 cup vegetable oil
1 (14 ounce) can pizza sauce
1 1/2 cups shredded mozzarella cheese

1.Preheat an oven to 350 degrees F (175 degrees C).
2.Beat the eggs in a bowl. Mix the flour, salt, pepper, and oregano in a 1 gallon resealable plastic bag. Dip each eggplant slice in the egg, then drop the eggplant in the flour mixture one at a time, shaking the bag to coat the eggplant.
3.Heat the vegetable oil in a large, deep skillet over medium heat. Place the eggplant slices in the skillet to cook, turning occasionally, until evenly browned. Drain the eggplant slices on a paper towel-lined plate. Arrange the eggplant in one layer on a baking sheet. Spoon enough pizza sauce to cover each eggplant slice. Top each eggplant with mozzarella cheese.
4.Bake in the preheated oven until the mozzarella cheese is melted, 5 to 10 minutes.

This sounds like the South Beach diet pizzas. They are awesome!