I have some eggplant ideas/recipes
1st is instead of frying your eggplant, slice, sip it in egg, then breadcrumb, then bake it. It takes longer and I end up using many cookie sheets, but you save on oil!! Eggplant soaks up so much oil!
Another way my ds loves is to cute it in chunky julienne style and fry/bake for hand-dipping in sauce(this is good with zucchini too)
And Emeril has a recipe for roasted eggplant soup, it's sooooo good!!! It shouls be on food network.com but I'm not sure and I gave my Emeril cookbooks away in a mdc swap!
And now for my famous eggplant recipe.....
1.Slice thin and bake/fry 1 large eggplant the long way so you have long pieces.
2.In a round cake pan/casserole dish/cheesecake pan press down a mix of breadcrumbs and butter to cover bottom and a little of the sides(like you were making cheesecake with graham cracker crumbs) I've used 8in cake pans and 10in casseroles so use what you have
3. Layer the eggplant so the 1st piece is placed with one end in the middle, pointing out, it should hang over the sides of the pan, layer eggplant in a spiral/round fashion, so the bottom gets covered and all the ends are hanging over the sides(can you picture this?)
4.fill!!! We make angelhair and toss it with a tomato meat sauce and parm cheese, but you can fill with any pasta or whatever!
5. Fold over eggplant ends ontop of the filling, sprinkle with breadcrumbs.
6. Bake 25min at 325, until heated thru really
7. Let stand for 5-10 minutes then flip onto a plate/serving platter. It looks like a cake!!!!! And it cuts like one if you use angelhair pasta. It's so yummy! A complete meal in one pan! My family loves this dish and think it's so fancy, but it's quite simple
We planted seeds and our eggplant is only a few inches high