I love grilled eggplant. I just peel it (if the peel seems thick or I'm using one of those huge eggplants) and brush with a little extra virgin olive oil and throw on the grill.
I don't have a grill.
if I bake it how long and at what temp do I bake it at?
if I bake it how long and at what temp do I bake it at?
I'm so glad you posted this, dcgirl. I just bought an eggplant and was wondering what to do with it.
My favorite recipe for egglplant is this:
Wash and slice one eggplant. Spray baking dish with pan spray, layer sliced eggplant and freshly sliced tomatoes (or sliced stewed tomatoes), oregano and freshly minced garlic, then sprinkle with freshly grated parmesan or romano cheese. Bake uncovered in 375 degree oven for about 45 minutes.
This a very unique sidedish that I like to use with spaghetti or lasagna, or anything really.
Wash and slice one eggplant. Spray baking dish with pan spray, layer sliced eggplant and freshly sliced tomatoes (or sliced stewed tomatoes), oregano and freshly minced garlic, then sprinkle with freshly grated parmesan or romano cheese. Bake uncovered in 375 degree oven for about 45 minutes.
This a very unique sidedish that I like to use with spaghetti or lasagna, or anything really.
I was thinking of doing something like the following.
Taking the eggplant and slicing it up. THen I would top it with some ricotta and spinach and layer that way until everything is gone. But i was not sure how long to bake it for? Sounds like it would be about 45 minutes at 375. Would this be right?
I am expecting to make it kind of like lasagna.
Taking the eggplant and slicing it up. THen I would top it with some ricotta and spinach and layer that way until everything is gone. But i was not sure how long to bake it for? Sounds like it would be about 45 minutes at 375. Would this be right?
I am expecting to make it kind of like lasagna.
dice the eggplant and combine it with tomatoes, onions, garlic in a pot. Add some V-8 or tomato juice, cover it, simmer it until the vegetables are done.
You can take it and slice it really thin (paper thin) then roll the slices around a spinach and cheese or meat stuffing - any good flavorful meatball recipe that uses beef and pork will do - and then bake them side by side in a casserole dish topped with a little fresh marinara and parm cheese.
A variation of this would be use greek flavorings in the meat. Then oil and line small round baking cups with the eggplant. Layer the meat and slices until you reach the top of the cups and bake these at around 350 for half an hour. Sort of a mini-moussaka. -jf-
A variation of this would be use greek flavorings in the meat. Then oil and line small round baking cups with the eggplant. Layer the meat and slices until you reach the top of the cups and bake these at around 350 for half an hour. Sort of a mini-moussaka. -jf-
I tried to make an eggplant the other day and it came out bitter :(.
Basically I cut it into half inch slices, rubbed it with a little oil and salt, and put it on a baking dish lined with alluminum foil and baked it until it was soft and golden on top. I took it out and it looked really good and I took one bite and it was really bitter and I threw the whole thing out.
How do I get it not to be bitter?
Basically I cut it into half inch slices, rubbed it with a little oil and salt, and put it on a baking dish lined with alluminum foil and baked it until it was soft and golden on top. I took it out and it looked really good and I took one bite and it was really bitter and I threw the whole thing out.
How do I get it not to be bitter?
Hey Violeta,
There's a debate among cooks that salting an eggplant before cooking it will help leech the "bitter juices" from it. The salt trick DOES work if you want the eggplant to retain it's shape (like cgolly's lassagna above, sounds yummy :-))
However, if you don't want to add salt to this lovely veg, the best way to avoid a bitter eggplant is to make sure you buy it very fresh. At the supermarket/green market make sure it's firm and shiny. Use it within 3-4 days of purchase, or it'll wind up bitter post-cooking.
Hope this helps!
Colleen
There's a debate among cooks that salting an eggplant before cooking it will help leech the "bitter juices" from it. The salt trick DOES work if you want the eggplant to retain it's shape (like cgolly's lassagna above, sounds yummy :-))
However, if you don't want to add salt to this lovely veg, the best way to avoid a bitter eggplant is to make sure you buy it very fresh. At the supermarket/green market make sure it's firm and shiny. Use it within 3-4 days of purchase, or it'll wind up bitter post-cooking.
Hope this helps!
Colleen
Also let the eggplant drain for an hour after cutting, all of the bitter juices will drain away... I learned that from the weird science guy on the food network : )
I just use portabella's in place of eggplant: )
I just use portabella's in place of eggplant: )
More eggplant facts - a fresh eggplant has a bright green stem with no brown. As cchristinyc says, it should be firm and shiny, with no soft spots.
When you cut it open, the inside and seeds should be pale colored. This indicates a young eggplant.
If they are dark brown, it's an older fruit, perhaps picked late, and it may be bitter. It should be generously salted, drained and rinsed before using. Lemon juice sprinkled on cut eggplant will keep it from turning brown.
When you cut it open, the inside and seeds should be pale colored. This indicates a young eggplant.
If they are dark brown, it's an older fruit, perhaps picked late, and it may be bitter. It should be generously salted, drained and rinsed before using. Lemon juice sprinkled on cut eggplant will keep it from turning brown.
A coworker recently turned me onto this recipe for Eggplant Kuku, a Persian souffle-like eggplant dish that is absolutely delicious.
http://www.epicurious.com/recipes/recipe_view s/views/233536
I don't usually fuss with anything as complicated as a souffle, but this was relatively easy and very delicious. I put everything through the food processor in batches and even whipped the egg whites in there too. Poured into an oven proof dish that was sprayed with no-stick cooking spray and voila! Tastes like a light and puffy baba ghanoush without the fat and a lot of the calories. It even reheated on medium power in the microwave really well. Delicious!
http://www.epicurious.com/recipes/recipe_view s/views/233536
I don't usually fuss with anything as complicated as a souffle, but this was relatively easy and very delicious. I put everything through the food processor in batches and even whipped the egg whites in there too. Poured into an oven proof dish that was sprayed with no-stick cooking spray and voila! Tastes like a light and puffy baba ghanoush without the fat and a lot of the calories. It even reheated on medium power in the microwave really well. Delicious!
Eggplant Casserole Italiano (Eggplant Saltimbocca)
Main Ingredients:
2 large eggplants, peeled and sliced into ¼? rounds
¾ cup milk
½ cup flour
2 eggs, beaten lightly for egg wash
1 cup Italian (seasoned) bread crumbs
1 pkg baby Spinach, fresh or frozen (No exact measurement, just throw in as much as you like)
Salt and pepper (as much as you want)
2-10 garlic cloves, sliced really thin (we'd use 10) (This goes with the sautéed spinach. See Prepare The Eggplant below)
Olive oil (You will be using this for eggplant, tomato sauce and spinach. Use as much as you need [olive oil is good for you])
½ lb. thinly sliced provolone
4~6 ounces prosciutto, thinly sliced (use regular ham or Canadian Bacon if no prosciutto)
Large bunch fresh basil leaves (many as you want)
Grated parmigiano-reggiano (or regular parmesan if reggiano is too dear for you)
Tomato Sauce Ingredients for eggplant casserole:
¼ cup olive oil (approximately)
1 onion, chopped
½ cup dry white wine (we use Chardonnay)
1 large can (28 oz.) diced Italian tomatoes
1~2 cloves garlic, minced
1~2 T Capers
½ cup chopped black olives
Salt and Pepper
2 T fresh chopped Italian Parsley
To Prepare The Tomato Sauce:
Heat olive oil over medium heat.
Sauté onion and garlic until it releases juices. 5 minutes.
Add wine, raise heat to med. high, and reduce for 2-3 minutes.
Add tomatoes and cook stirring occasionally, about 20 minutes. Should reduce and thicken into near paste.
Add capers and olives and simmer 2~3 minutes more.
Add salt, pepper, and parsley and turn off heat.
To Prepare The Eggplant:
Place the eggplant slices in the milk. Let them soak for about 20 minutes.
Arrange three plates next to a skillet heated over medium. Put the flour in the first plate, egg wash in the second, and the breadcrumbs in the third. Add about 1 T of olive oil to get started.
After taking a slice of eggplant out of the milk, dip it first in the flour, then the egg wash, then the breadcrumbs.
Repeat with remaining eggplant rounds, as you add them to the skillet. You will have to do this in batches.
At some point, heat a tablespoon or so olive oil in another pan. Sauté the 2-10 clove of sliced garlic, then add the spinach. Remove from heat as soon as the spinach wilts slightly.
To Assemble The Dish:
Place a layer of fried eggplant in 9 x 13 pan, or if you have a 17.5 x 12 non-stick lasagna pan, definitely use that.
Top with provolone, prosciutto, spinach, basil and sauce.
Add one or two more layers, however it comes out (you really can't screw this up, it is THAT good).
Top with sauce and grated parmigiano-reggiano.
Bake in a 450 degree oven for 15~20 minutes.
It helps to let it rest for 10 or 15 before serving to let the flavors marry and for it to cool off enough to cut easily.
Okay, there you have it, Eggplant Casserole Italiano, a really creative and exceptionally delicious dish. Practice once and you'll be ready to unleash Eggplant Casserole Italiano on your "unsuspecting? dinner guests. They?ll be delighted, we promise.
Serve it with an authentically made Caesar Salad and a nice Italian red such as chianti or sangiovese.
2 large eggplants, peeled and sliced into ¼? rounds
¾ cup milk
½ cup flour
2 eggs, beaten lightly for egg wash
1 cup Italian (seasoned) bread crumbs
1 pkg baby Spinach, fresh or frozen (No exact measurement, just throw in as much as you like)
Salt and pepper (as much as you want)
2-10 garlic cloves, sliced really thin (we'd use 10) (This goes with the sautéed spinach. See Prepare The Eggplant below)
Olive oil (You will be using this for eggplant, tomato sauce and spinach. Use as much as you need [olive oil is good for you])
½ lb. thinly sliced provolone
4~6 ounces prosciutto, thinly sliced (use regular ham or Canadian Bacon if no prosciutto)
Large bunch fresh basil leaves (many as you want)
Grated parmigiano-reggiano (or regular parmesan if reggiano is too dear for you)
Tomato Sauce Ingredients for eggplant casserole:
¼ cup olive oil (approximately)
1 onion, chopped
½ cup dry white wine (we use Chardonnay)
1 large can (28 oz.) diced Italian tomatoes
1~2 cloves garlic, minced
1~2 T Capers
½ cup chopped black olives
Salt and Pepper
2 T fresh chopped Italian Parsley
To Prepare The Tomato Sauce:
Heat olive oil over medium heat.
Sauté onion and garlic until it releases juices. 5 minutes.
Add wine, raise heat to med. high, and reduce for 2-3 minutes.
Add tomatoes and cook stirring occasionally, about 20 minutes. Should reduce and thicken into near paste.
Add capers and olives and simmer 2~3 minutes more.
Add salt, pepper, and parsley and turn off heat.
To Prepare The Eggplant:
Place the eggplant slices in the milk. Let them soak for about 20 minutes.
Arrange three plates next to a skillet heated over medium. Put the flour in the first plate, egg wash in the second, and the breadcrumbs in the third. Add about 1 T of olive oil to get started.
After taking a slice of eggplant out of the milk, dip it first in the flour, then the egg wash, then the breadcrumbs.
Repeat with remaining eggplant rounds, as you add them to the skillet. You will have to do this in batches.
At some point, heat a tablespoon or so olive oil in another pan. Sauté the 2-10 clove of sliced garlic, then add the spinach. Remove from heat as soon as the spinach wilts slightly.
To Assemble The Dish:
Place a layer of fried eggplant in 9 x 13 pan, or if you have a 17.5 x 12 non-stick lasagna pan, definitely use that.
Top with provolone, prosciutto, spinach, basil and sauce.
Add one or two more layers, however it comes out (you really can't screw this up, it is THAT good).
Top with sauce and grated parmigiano-reggiano.
Bake in a 450 degree oven for 15~20 minutes.
It helps to let it rest for 10 or 15 before serving to let the flavors marry and for it to cool off enough to cut easily.
Okay, there you have it, Eggplant Casserole Italiano, a really creative and exceptionally delicious dish. Practice once and you'll be ready to unleash Eggplant Casserole Italiano on your "unsuspecting? dinner guests. They?ll be delighted, we promise.
Serve it with an authentically made Caesar Salad and a nice Italian red such as chianti or sangiovese.
Eggplant and Spinach Lasagna
(6 votes) 10 ounces package of frozen spinach, thawed and drained
1 medium eggplant, sliced thinly lengthwise
1 egg or egg white
1 cup lowfat ricotta cheese
1/4 cup feta cheese
2 tablespoons shredded parmesan (optional)
16 ounces tomato sauce
garlic, basil, pepper, italian spices
Lightly salt sliced eggplant and set aside.
In a bowl, mix spinach, ricotta, feta, egg and spices.
Spray an 8x8 (preferable glass) pan with non-stick spray. Rinse eggplant and pat dry. Lay 3 or 4 slices of eggplant in the bottom of the pan (whatever fits). Put about 1 cup of spinach mixture on top and spread out to cover eggplant. Repeat layers, ending with spinach until eggplant and spinach are used up (I think about 3 layers total does it). Pour tomato sauce over top, and let it run down sides. Sprinkle with parmesan if using it, and bake at 375 for 30-40 minutes, until a knife cuts through easily, indicating that the eggplant is cooked. Let rest about 5 minutes before serving.
4 large or 6 small servings.
(6 votes) 10 ounces package of frozen spinach, thawed and drained
1 medium eggplant, sliced thinly lengthwise
1 egg or egg white
1 cup lowfat ricotta cheese
1/4 cup feta cheese
2 tablespoons shredded parmesan (optional)
16 ounces tomato sauce
garlic, basil, pepper, italian spices
Lightly salt sliced eggplant and set aside.
In a bowl, mix spinach, ricotta, feta, egg and spices.
Spray an 8x8 (preferable glass) pan with non-stick spray. Rinse eggplant and pat dry. Lay 3 or 4 slices of eggplant in the bottom of the pan (whatever fits). Put about 1 cup of spinach mixture on top and spread out to cover eggplant. Repeat layers, ending with spinach until eggplant and spinach are used up (I think about 3 layers total does it). Pour tomato sauce over top, and let it run down sides. Sprinkle with parmesan if using it, and bake at 375 for 30-40 minutes, until a knife cuts through easily, indicating that the eggplant is cooked. Let rest about 5 minutes before serving.
4 large or 6 small servings.
Baba Ghanoush My favorite way to eat eggplant
Baba Gannouj,Baba Ganoush,Baba Ghanouj,Baba Ganouj,Baba Ghanooge
(4 votes) 2 medium eggplants
juice of 1 1/2 lemons
1/4 cup virgin olive oil
1/2 teaspoon allspice
1/2 teaspoon cinnamon
1/2 teaspoon black pepper
salt to taste
fresh parsley finely chopped
green peppers finely chopped
green onions finely chopped
pita bread
Wash eggplant and pierce at intervals with a fork.
Set on a baking dish and broil close to heat for 20 minutes.
Peel and sprinkle quickly with half the lemon juice. Cool and chop finely.
Using a small bowl, combine the remaining ingredients. Stir into eggplant and refrigerate. Can be frozen at this point.
Serve trimmed with parsley, green peppers and green onion with pita.
(4 votes) 2 medium eggplants
juice of 1 1/2 lemons
1/4 cup virgin olive oil
1/2 teaspoon allspice
1/2 teaspoon cinnamon
1/2 teaspoon black pepper
salt to taste
fresh parsley finely chopped
green peppers finely chopped
green onions finely chopped
pita bread
Wash eggplant and pierce at intervals with a fork.
Set on a baking dish and broil close to heat for 20 minutes.
Peel and sprinkle quickly with half the lemon juice. Cool and chop finely.
Using a small bowl, combine the remaining ingredients. Stir into eggplant and refrigerate. Can be frozen at this point.
Serve trimmed with parsley, green peppers and green onion with pita.
So what are we to use for calories on all these delicious recipes?
I typically just rub my eggplant down with some non-stick spray & oregano, salt, pepper, garlic (and anything else you may like) and bake or broil the slices in the oven until just the way I like em... You can grill em too! I wouldn't really use eggplant with anything really fatty because eggplant tends to absorb all the fat (like oils) so you don't think you have enough & add more...
Moussaka rules!
I'm also a big fan of chatzilim (pronounced haht-zi-leem, I believe):
2 pounds eggplant
1 tablespoon garlic, minced
1/2 teaspoon cumin, powdered
1/4 cup fruit olive oil
juice of 1 lemon
Bake eggplant at 450 until it collapses and is mushy. Discard skin and seeds. Mix in remaining ingredients and use as dip for pita, spread for sandwiches, etc... makes about 8 servings which average out to about 80 calories each. (edited to fix calorie content)
I'm also a big fan of chatzilim (pronounced haht-zi-leem, I believe):
2 pounds eggplant
1 tablespoon garlic, minced
1/2 teaspoon cumin, powdered
1/4 cup fruit olive oil
juice of 1 lemon
Bake eggplant at 450 until it collapses and is mushy. Discard skin and seeds. Mix in remaining ingredients and use as dip for pita, spread for sandwiches, etc... makes about 8 servings which average out to about 80 calories each. (edited to fix calorie content)
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