This page has some eggplant recipes because no one knows how to cook eggplant after they grow it. When I was growing up, my mother never served this vegetable to us. My father did not grow it in our backyard garden. However, his mother, my grandmother, Elvina Yorgensen, used to buy eggplant at the grocery store and she would bake it regularly. We lived right across the street from her so I was over there every day. The way she prepared the pretty purple vegetable with the strange name was delicious and the whole house would smell wonderful and so Italian! It was so good! Yum!
Below is one of her eggplant recipes.
You will need:
2 large eggs
3/4 cup dried finely chopped breadcrumbs
3/4 cup fresh Parmesan cheese, finely grated
2 tablespoons fresh Parmesan cheese for topping
1 teaspoon dried oregano
1/2 teaspoon dried basil
Salt and Pepper to taste
2 and 1/2 pounds of eggplant, peeled and sliced into half inch rounds
6 cups of tomato sauce with chunks of tomato
1 and 1/2 cups of shredded mozzarella
Preheat your oven to 375 degrees Fahrenheit. Grease a baking sheet.
In one bowl, stir the two eggs plus two tablespoons of water with a fork. In another bowl, the breadcrumbs, Parmesan (except for two tablespoons), oregano and basil. Sprinkle in some salt and pepper to taste.
Dip your eggplant slices in the egg mixture and coat them well. Then coat the slices in the eggplant mixture until well-covered and place in the baking sheet. Bake for about 25 minutes and then turn each slice over and bake for another 25 minutes. Take them out of the oven and change the oven temperature to 400 degrees Fahrenheit.
Place two cups of the tomato sauce in the bottom of a greased 13x9 inch rectangle baking pan and spread evenly on the bottom of the pan. Place half of the eggplant slices in the sauce evenly. Cover them with 2 cups of the tomato sauce and then with 1/2 cup of mozzarella cheese. Then place the rest of the eggplant slices, the sauce, and the mozzarella cheese on top. Sprinkle the two tablespoons of Parmesan on top and bake for another 20 minutes until the cheese is golden brown. Let the eggplant stand for about five minutes after removing from the oven before serving. Enjoy.
Living in the South, I have learned that almost everything tastes better when it is fried. This is true with eggplant recipes as well. This does not make it healthier so don't fry foods everyday. Once in a while is fine. Try both of the eggplant recipes below and see which one of the three you prefer. The second one can be made with white flour or with cornmeal.
This recipe does not use flour or cornmeal. Just dip the eggplant pieces in seasoning and fry. If you want a crust, see Fried Eggplant #2 below.
You will need:
5 to 6 medium sized eggplants
1 teaspoon turmeric
1 teaspoon minced garlic
Peel the eggplant and slice into circles that are about 1/4 inch thick. Place them in a shallow baking dish and sprinkle with salt to tenderize them. Let them sit for 20 minutes and then rinse them off with water.
Now, mix 1 teaspoon of turmeric, 1 teaspoon of minced garlic, and 1 teaspoon of salt together in a bowl.
Pour 1/4 cooking oil (I prefer to use vegetable oil for this recipe) into a frying pan and turn the burner on medium low to heat the oil.
Coat each piece of eggplant in the bowl of seasoning and place the pieces in the hot oil to fry. Fry them for about two minutes on each side, until they are golden brown.
In Texas, a lot of things are made with cornmeal so I always keep some on hand. Cornbread, cornbread stuffing, and using cornmeal in place of flour are some of the things this New Yorker (Juanita) has had to learn when she married a native Texan (David).
For this recipe, you can use either cornmeal or flour to dredge the eggplant in, whichever you prefer. Try the flour and then the cornmeal and see which one of the fried eggplant recipes you and your family prefer.
You will need:
5 to 6 medium sized eggplants
1/2 cup flour
1/4 teaspoon cornstarch
1 teaspoon salt
1/2 teaspoon pepper
Peel the eggplant and slice into circles that are about 1/4 inch thick. Turn your frying pan's burner to medium heat.
Break the egg in a bowl and beat it with a fork until mixed.
In another bowl, combine the flour or cornmeal, cornstarch, salt, and pepper and mix well.
Dip the eggplant pieces in the egg and then dredge them in the flour or cornmeal mixture. Place in the hot oil and fry 3 to 4 minutes on each side until golden brown. Drain the eggplant pieces on paper towels and serve piping hot!
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