Cooking Eggplant

you can do a lot with eggplants. here's one that might interest you; 1/4 cup oil 1/2 cup onion, chopped 1/4 cup tomatoes, cubed 1/2 cuo tomato sauce 2/3 cup water 1/2 tsp iodixed salt 1/2 tsp italian seasoning 1 tsp oregano black pepper to taste 2 tbsp corn oil or olive oil 1 lb eggplant, sliced lenghtwise 1 1/2 cup cheese, grated in a saucepan, saute chopped onion and cubed tomatoes in oil. add tomato sauce, water, salt, oregano, pepper and italian seasoning. bring to boil and simmer for a few minutes grease baking dish with oil, alternate thin layer of sliced eggplant, mixture of tomato sauce and cheese. bake at 350 for 25 minutes. pull out baking dish from oven, sprinkle grated cheese over top. bake for another 5 minutes or until cheese melts. this may look complicated but it's really easy and yummy. happy cooking.

First - for many varieties of eggplant, you may want to slice first, salt, and rinse to draw out some bitterness. You could try cooking without doing this though, as not all varieties require it. Salting the eggplant also helps to collapse some of the air pockets, though - so that if you're frying it or using oil in your recipe, it won't absorb as much oil. It's naturally very spongy. To fry eggplant - if you're using globe eggplant salt it and squeeze dry it. Put slices into pan (with oil) in one layer, turn often. They're ready when they're a rich brown color. To grill - salt and ry as above, brush with a little olive oil, and grill. To roast eggplant - just put the whole thing in the oven - pierce the skin in a few places, like you would a baked potato - at about 350-400 F for 45 minutes or so, till it's really soft and starting to collapse. Hope this helps! ~Sara

Here's one way of cooking eggplants: Slice the eggplants very thin, paring them if large, and leaving the skin on if very young and tender. Season the eggplant well with salt and pepper. Whisk together the eggs and flour. Soak eggplant slices in the batter. Lift out and fry in the hot fat. When browned on one side, turn. When done, remove the eggplants to paper towels; keep warm. Serve hot.

I peel and slice it then dip it in egg then seasoned breadcrumbs. Use this step for either way. One thing you can do is fry it until golden brown in a little olive oil. I just started this year doing something new...to me anyway. I put the breaded slices on a cookie sheet sprayed with cooking spray and bake at 400 degrees, about 10 minutes on each side. When I'm making it this way I also mix some Parmesan cheese with the breadcrumbs. Then spoon your choice of tomato/marinara sauce on each slice-make your own if you like or use something like Ragu-then put some grated Mozzarella cheese on top and sprinkle with Parmesan if desired. Return to the oven until cheese is melted. This is yummy and my super snoopy grandkids love it, it reminds them of pizza. Don't tell them it's a fresh vegie! Annie

Slice it, soak it in some milk overnight, this is so your breading mixture will stick to it, (I do this with fried green tomatoes too) Mix up some fish fry or you can buy this at Wal-Mart the Louisiana Style Seasoned no other spices are needed it is the best. After soaking all night. 1/4 vegtable cooking oil, get this hot in a cast iron skillet, dip the soaked eggplant in the corn meal mixture fry this until golden brown. Sometimes I use a very thin pancake mixture, but still they need to be soaked overnight, any fresh vegtable will not hold a dry coating it will fall off in the pan and end up burning, leaving you to replace the grease, so you can try the next batch.

Grill eggplant.Peel of burn skin and crush and mix the pulp. fry ground meat until it turn to color pink or if meat is cook.Mix with crushed eggplant. Bear eggs. add slat and pepper and the ground meat/ eggplant mixture. Fry the mixture in an egg ring.......Its simple to cook try it!