Aunt Eileen's Stuffed Eggplant

Aunt Eileen's Stuffed Eggplant
Eggplant Recipe Ingredients

* 2 (1 pound) eggplants
* 2 tablespoons olive oil
* 1 medium onion, chopped
* 3 cloves garlic, minced
* 6 sprigs fresh parsley, chopped
* 1 1/2 cups fresh bread crumbs
* 1/2 cup grated Gruyere cheese
* 2 tablespoons chopped black olives
* 1 tablespoon capers
* 1 lemon, juiced
* 1 teaspoon chopped fresh basil
* 1/4 teaspoon crushed red pepper flakes
* 1 teaspoon salt
* pepper to taste
* 12 slices tomato
* 1/4 cup grated Gruyere cheese
* 4 tablespoons olive oil

Eggplant Recipe Instructions

1. Preheat oven to 350 degrees F (175 degrees C). Cut eggplant in half, scoop out the pulp, leaving a 1/2 inch shell. Chop the flesh finely.
2. Heat 2 tablespoons olive oil in a skillet over medium heat. Cook chopped eggplant for about 1 minute. Stir in onion, garlic, and parsley, and cook until tender. Transfer to a large bowl, and mix in bread crumbs, 1/2 cup Gruyere, chopped olives, capers, and lemon juice. Season with basil, pepper flakes, salt, and pepper. Stuff into eggplant shells.
3. Top stuffed eggplants with overlapping slices of tomato. Sprinkle evenly with remaining 1/4 cup cheese, and drizzle with remaining 4 tablespoons olive oil. Place on baking sheet.
4. Bake in preheated oven for 30 minutes.

Cheesy Eggplant Casserole

Cheesy Eggplant Casserole
Eggplant Recipe Ingredients

* 1 eggplant, peeled and diced
* 1 1/2 cups shredded Cheddar cheese
* 1 cup dry bread stuffing mix
* 1 clove garlic, crushed
* 2 tablespoons diced onion
* 1 egg, lightly beaten
* 1 teaspoon dried Italian seasoning
* salt and pepper to taste

Eggplant Recipe Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Place the eggplant in a medium microwave safe dish. Cook, stirring once, in the microwave 5 minutes on High, or until tender. Transfer to a 9x9 inch baking dish. Mix in 1/2 cup Cheddar cheese, stuffing mix, garlic, onion, and egg. Season with Italian seasoning, salt, and pepper.
3. Bake 15 minutes in the preheated oven. Top with remaining cheese, and continue baking 15 minutes, until cheese is bubbly and lightly browned.

Cheesy Baked Eggplant

Cheesy Baked Eggplant
Eggplant Reciipe Ingredients

* 1 eggplant, sliced into 1/2 inch rounds
* 2 tablespoons olive oil, or as needed
* 1 tablespoon garlic powder, or to taste
* 2 tablespoons olive oil
* 1 small onion, chopped
* 3 cloves garlic, chopped
* 2 small tomatoes, chopped
* 1 (10 ounce) package fresh spinach leaves
* 1/2 cup ricotta cheese
* 3/4 cup shredded mozzarella cheese, divided
* 3/4 cup grated Parmesan cheese, divided
* 3/4 cup tomato pasta sauce
* 2 teaspoons Italian seasoning

Eggplant Recipe Directions

1. Preheat the oven to 350 degrees F (175 degrees C). Brush eggplant slices with olive oil on both sides, and place them on a baking sheet. Sprinkle garlic powder over the top. Bake for 10 minutes.
2. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the onion, garlic, tomatoes and spinach. Cook and stir for a few minutes until fragrant, and the tomatoes have released their juices. In a medium bowl, mix together 1/2 cup of ricotta cheese, 1/2 cup of mozzarella cheese, and 1/2 cup of Parmesan cheese. Set aside.
3. Place the eggplant slices in a greased 9x13 inch baking dish. Top with the spinach mixture. Spoon the cheese mixture over the spinach, and spread into a thin layer. Pour the spaghetti sauce over the cheese layer. Sprinkle the remaining mozzarella and Parmesan cheese over the top. Sprinkle with Italian seasoning.
4. Bake for 30 minutes in the prehe`ted oven, or until heated through and the eggplant is easily pierced with a fork.

Baked Eggplant with Cashews

Baked Eggplant with Cashews
Eggplant Recipe Ingredients

* 2 large eggplants, sliced
* salt to taste
* 1 cup dry whole wheat bread crumbs
* 1/2 teaspoon brown sugar
* 1 onion, finely chopped
* 1 celery stalk, diced
* 1 roma (plum) tomato, seeded and chopped
* 1/2 cup red bell pepper, finely chopped
* 5 pimento-stuffed green olives, sliced
* 2 tablespoons extra virgin olive oil
* 1/2 teaspoon dried oregano
* 1/2 teaspoon powdered saffron
* 1/2 cup soy milk
* 1/2 cup heavy cream
* 1/2 cup cashews

Eggplant Recipe method

1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease a medium baking dish.
2. Cover the bottom of the prepared baking dish with 1/2 the eggplant slices, and season with salt. In a bowl, toss together the bread crumbs and brown sugar, and sprinkle about 1/4 cup of the mixture over the layer of eggplant slices.
3. In a bowl, mix 1/2 cup bread crumb mixture, the onion, celery, tomato, red bell pepper, olives, and olive oil. Season with oregano and saffron. Spread over the layer of eggplant in the baking dish. Top with remaining eggplant. Sprinkle with remaining bread crumb mixture.
4. In a blender, blend the soy milk, heavy cream, and cashews until smooth. Pour over the top of the layered dish.
5. Bake 30 minutes in the preheated oven, until crisp and golden brown.

Italian Fried Eggplant Balls

Italian Fried Eggplant Balls

Eggplant Recipe Ingredients

* 4 medium eggplants, peeled and quartered
* 2 tablespoons all-purpose flour
* 1 egg
* 1/2 teaspoon ground white pepper
* 1 pepperoncini pepper, chopped
* 1 cup vegetable oil
* salt to taste

Eggplant Recipe Directions

1. Place eggplant in a pot of salted water, bring pot to a boil. Let eggplant cook until tender; drain well.
2. In an electric food processor, combine eggplant, flour, egg, white pepper, and pepperoncini. Blend until a smooth paste is formed.
3. In a heavy pot or deep fryer, heat vegetable oil to 375 degrees F (190 degrees C). Drop eggplant paste into the oil one spoonful at a time. Fry until the eggplant balls are golden. Salt to taste and drain on paper towels before serving. Enjoy the eggplant recipe !
baked-fried-eggplant recipe

Baked Fried Eggplant

Baked Fried Eggplant
Eggplant Recipe Ingredients

* 1 eggplant
* 1 egg, beaten
* 1 (8 ounce) container sour cream
* 2 cups Italian seasoned bread crumbs
* 3 tablespoons all-purpose flour

Eggplant Recipe Instructions

1. Preheat oven to 325 degrees F (165 degrees C). Grease a cookie sheet.
2. Wash eggplant and slice into 1/4 to 1/2 inch slices. In a medium bowl, stir together the egg and sour cream until well blended. Toss the eggplant slices with the flour to coat. Dip one slice at a time into the batter then coat with the seasoned bread crumbs. Place coated eggplant onto the prepared cookie sheet and spray the tops with cooking spray.
3. Bake in the preheated oven for 15 minutes, then turn the slices over and continue to cook for an additional 15 to 20 minutes, or until both sides are brown and crisp.
italian-fried-eggplant-balls.

Pan Fried Eggplant with Saffron Mayonnaise

Pan Fried Eggplant with Saffron Mayonnaise
Eggplant Recipes Ingredients

* 1 pinch saffron
* 1 tablespoon hot water
* 1/2 cup mayonnaise
* 1 teaspoon minced garlic
*
* 1/2 cup all-purpose flour
* 1 teaspoon cayenne pepper
* 2 teaspoons garlic powder
* 1 teaspoon kosher salt
* 4 small eggplant, cut lengthwise into 1/4 inch thick slices
* 2 eggs, beaten
* 1/2 cup olive oil, or as needed
* 8 sprigs parsley, for garnish

Eggplant Recipes Instructions

1. Stir saffron into hot water, and set aside for 5 to 10 minutes. Stir together saffron water, mayonnaise, and minced garlic until smooth; set aside.
2. Whisk together flour, cayenne pepper, garlic powder, and kosher salt in a shallow bowl. Dip the eggplant slices into beaten egg, then dust with flour. Gently shake off excess flour, and place eggplant slices onto a baking sheet.
3. Heat 2 tablespoons of the olive oil in a large skillet over medium-high heat. Fry the eggplant slices until golden brown on each side, about 2 minutes per side. Add 2 tablespoons of olive oil before frying each batch of eggplant. Once all of the eggplant has been fried, roll up into cylinders and secure with toothpicks. Garnish with parsley and serve with saffron mayonnaise.