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EGGPLANT RECIPES
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RECIPES
Eggplant Parmesan
Marinated Eggplant
Pasta Norma
Caponata
Mini Eggplant Patties
Roasted Eggplant Puree
Baba Ganoush
Sausage-Stuffed Eggplant
Eggplant Gratin
More Eggplant Recipes on our Website:
Eggplant Rollatini
Eggplant Sandwich Appetizers
Grilled Eggplant Stacks
Eggplant Lasagna
Eggplant Ravioli
Tomato Salad  on Grilled Eggplant
Eggplant: More than 75 Delicious Recipes
EGGPLANT PARMESAN
(Serves 4-6)
2 medium-size eggplants
6 eggs, lightly beaten
1 cup grated Parmesan cheese, divided
Flour for dredging
Salt and pepper
2 cups Italian-flavored breadcrumbs
Olive oil
2 cups prepared Traditional Tomato Sauce
1/2 to 3/4 pound mozzarella, shredded
Chicago Cutlery 10-piece Bistro Cutlery Set icon
Preheat the oven to 350 degrees  F.
Slice the eggplants into 1/4-inch rounds.
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Place the beaten eggs in a shallow rimmed dish.
Set out a plate of flour and a plate of bread crumbs.
Season the flour with salt and pepper.
Blend 1/2 cup Parmesan cheese into the breadcrumbs.
Lightly flour the eggplant slices, shaking off any excess.
Dip into the eggs, then the breadcrumbs.
Heat the oil in a large skillet over medium heat.
Fry the eggplant in batches, turning them when the edges brown.
Transfer the cooked eggplant to a paper-towel lined plate.
Layer the ingredients in a 9 x 15 x 2-inch baking dish.
Begin by spreading some of the tomato sauce on the bottom.
Add an overlapping layer of eggplant.
Follow with more sauce, some Parmesan cheese, and some mozzarella.
Add another layer of eggplant and continue the same layering.
End with a layer of sauce and a handful of mozzarella.
Cover the dish with foil and bake for 30 minutes.
Uncover and bake another 15-20 minutes until the cheese begins to brown.
Serve.
MARINATED EGGPLANT
(Makes 1 pint)
Although this dish is not difficult to make it does require several days to prepare.
Unopened, the jar will keep for 6 months.
Once opened, the jar must be refrigerated and will keep for up to one month.
1 medium-size eggplant
Salt
White vinegar
4 garlic cloves, peeled
1/2 cup olive oil
1/2 teaspoon red pepper flakes
1/2 teaspoon dried oregano
Additional olive oil for storing
1 pint jar, boiled, drained, and cooled
Peel the eggplant and cut it into strips.
Place the strips in a dish and salt liberally.
Cover and refrigerate for 24 hours.
Drain the eggplant.
1-Pint Canning Jars
Place it on paper towels and pat dry.
Put it into a large glass/ceramic bowl and add vinegar to cover.
Refrigerate for 24 hours.
Drain and pat dry.
Combine the garlic, 1/2 cup oil, red pepper flakes, and oregano in a large bowl.
Add the eggplant and stir it to coat with the seasonings.
Put the eggplant into the prepared jar.
Add olive oil to cover; seal the jar with the lid.
Refrigerate another 24 hours. Serve.
PASTA NORMA
Stainless Steel Steamer/ Spaghetti Cooker icon
(Serves 6)
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3 tablespoons olive oil
1 large eggplant, cut into 1-inch cubes
1 medium onion, thinly sliced
3 garlic cloves, minced
1 teaspoon salt, divided
1/2 teaspoon red pepper flakes
1 (28 ounce) can diced tomatoes
1 pound rigatoni or rotini pasta
1/2 cup fresh basil, torn into pieces
1 tablespoon fresh oregano, chopped
3 tablespoons chopped chives
1/2 cup ricotta cheese
*Note
Heat oil in a large skillet over medium-high heat.
Add eggplant, onion, garlic, and half the salt.
Saute 8-10 minutes, until the eggplant softens.
Add the red pepper flakes, tomatoes, and remaining salt.
Bring to a simmer.
Cook for 10 minutes or until the eggplant is very soft.
While the sauce is simmering, cook the pasta. Drain.
Stir most of the basil, oregano, and chives into the sauce.
Add the pasta to the sauce and toss.
Transfer to a serving dish.
Top with dollops of ricotta cheese and the remaining herbs.
Note: For an authentic Sicilian version, use ricotta salata
CAPONATA
(Serves 4)
1/4 cup olive oil
3-1/2 cups 1/2-inch dice unpeeled eggplant
3/4 cup chopped red onion
1/3 cup chopped celery
1/3 cup chopped pitted green olives
3 tablespoons chopped capers
1/4 cup red wine vinegar
1-1/2 tablespoons sugar, or to taste
3 tablespoons raisins
3 tablespoons pine nuts, toasted lightly
3 plum tomatoes, cut into 1/2-inch dice (about 1 cup)
1/4 cup finely chopped flat-leafed parsley leaves
Salt and pepper
Caponata - Traditional Eggplant with Capers & Merlot
In a large skillet heat 2 tablespoons of the oil over medium- high heat.
Cook the eggplant, stirring, for 3 to 5 minutes, or until it is tender.
Transfer it to a bowl.
To the skillet add the remaining 2 tablespoons oil.
Cook the onion and the celery over medium heat, stirring, for 5 minutes.
Add the olives, capers, vinegar, sugar, raisins, pine nuts, and tomatoes.
Cook the mixture, covered, stirring occasionally, for 5 to 10 minutes, until the onions and celery are tender.
Transfer to a bowl, cool, and chill, covered, overnight.
Stir in the parsley and season the caponata with salt and pepper.
Serving Suggestion:
Grill slices of Italian bread until golden. Brush one side with olive oil
Top each toast generously with some of the caponata.
Garnish with parsley springs.
MINI EGGPLANT PATTIES
(Makes about 12)
Tuscan Handpainted Serving Platter icon
Serve these as part of a hot antipasto platter.
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1/4 cup olive oil
3 garlic cloves, minced
1 large eggplant, peeled and diced
2 tablespoons water
1 cup plain dry breadcrumbs
1/4 cup chopped fresh parsley
2 eggs
1/2 cup grated Pecorino Romano cheese
1 cup shredded mozzarella cheese
Salt and pepper
Additional plain breadcrumbs for dredging
1 cup vegetable oil
2 cups prepared Traditional Tomato Sauce
Heat the olive oil in a large skillet over medium heat.
Add the garlic and cook about 1 minute until lightly golden.
Add the eggplant and water.
Cook, stirring occasionally, until the eggplant is very soft, about 10 minutes.
Transfer the eggplant to a large bowl.
Add the breadcrumbs, parsley, eggs, Romano and mozzarella cheese, salt and pepper.
Mix to combine. Set aside for 15-20 minutes to allow the mixture to set.
Form the mixture into 2-inch round patties.
Roll them in breadcrumbs and set aside.
Heat the vegetable oil in a large skillet over medium-high heat.
Arrange the patties in the skillet, being careful not to crowd them.
Fry until browned on both sides, a total of 8-10 minutes.
Transfer the patties to paper towels to drain.
Transfer to a serving platter.
Serve the patties with the prepared Tomato Sauce for dipping.
Patties can also be simmered in the sauce for 10 minutes and served.
ROASTED EGGPLANT PUREE
(Makes about 1-1/2 cups)
1 medium eggplant
2 tablespoons olive oil
2 garlic cloves, mashed and finely minced
Salt and pepper
Chopped flat-leaf parsley
Preheat oven to 425 degrees; F.
Slash the eggplant in several places to prevent to allow steam to escape.
Place in a baking pan.
Bake 30-40 minutes, until the eggplant is soft to the point of collapsing.
Remove from the oven and allow to cool for 15-20 minutes.
Peel the skin and finely chop the flesh.
Stir in the oil and garlic. Season with salt and pepper.
Mound it on a plate and garnish with parsley.
Serve with crackers, toast, or pita bread wedges.
Cuisinart BFP703-FR Food Processor icon
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BABA GHANOUSH
(Makes about 1-1/2 cups)
1 large eggplant
3 garlic cloves, coarsely chopped
1/4 cup tahini
Juice of 1 large lemon
Salt
Olive oil
Chopped parsley
Roast the eggplant as described in Roasted Eggplant Puree (above).
Peel the skin and place the flesh into a blender or food processor.
Add the garlic, tahini, lemon juice, and salt.  Puree.
Mound the puree in a bowl and make a depression in the middle with a spoon.
Pour a little olive oil into the depression and sprinkle with parsley.
Serve chilled or at room temperature with flatbreads, crackers, or pita wedges.
Top individual servings with thinly sliced tomatoes or cucumbers, if desired.
SAUSAGE-STUFFED EGGPLANT
(Serves 4)
1 large eggplant
3 tablespoons extra-virgin olive oil, divided
1/2 pound loose Italian sausage
Salt and freshly ground black pepper
1 onion, small dice
1 red pepper, small dice
3 cloves garlic, minced
1/2 cup chopped parsley leaves
1/2 cup chopped basil leaves
1-1/4 cup grated Pecorino Romano, divided
1/4 cup dry bread crumbs
1 egg
Eggplant Art Poster Prints
Salt and pepper
2 chopped plum tomatoes
Preheat oven to 350 degrees F.

Cut the eggplant in half lengthwise.
Scoop out the center, leaving enough flesh inside the skin so that it holds its shape when baked.
Chop the scooped- out portion into 1-inch cubes.
Bring water to a boil in a medium saucepan.
Boil the eggplant cubes until very soft, about 10 to 12 minutes.

Meanwhile, in a medium skillet, heat 1 tablespoon olive oil over medium heat.
Add the sausage to the pan and break up with a wooden spoon.
Saute until the sausage begins to brown slightly.
Drain the fat, if necessary. Transfer to a bowl and set aside.
Add the remaining 2 tablespoons olive oil to the skillet.
Saute  the onions, peppers and garlic over medium heat.
Cook until the vegetables are tender, about 10 minutes.

In a bowl combine the cooked eggplant, vegetables, cooked sausage, herbs, 1 cup of the cheese, bread crumbs, and the egg.
Season with salt and pepper.
Fill the scooped-out eggplant halves with this mixture, dividing it evenly among the 2 halves.
Top with chopped tomatoes and the remaining 1/4 cup of grated cheese.
Place in a greased baking dish, and bake for 50 minutes.
Allow to rest for 10 minutes.
Cut into thick slices and serve.
EGGPLANT GRATIN
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(Serves 4)
Olive oil
1 medium-large eggplant, unpeeled, sliced 1/2-inch thick
1/2 cup ricotta cheese
2 eggs
1/2 cup half and half
1 cup grated Parmesan cheese, divided
Salt and pepper
1 cup prepared Traditional Tomato Sauce
French White Corningware 30-piece Set icon
Preheat oven to 425 degrees F.
Heat 1/2-inch of oil in a large skillet over medium heat.
Saute eggplant until browned on both sides, about 5 minutes.
Transfer to paper towels to drain.
In a bowl, combine ricotta, eggs, half and half, and 1/2 cup Parmesan.
Season with salt and pepper.
Grease a 1-quart casserole dish.
Layer half of the eggplant slices on the bottom of the dish.
Sprinkle with half of the remaining Parmesan cheese.
Spread the tomato sauce over the top.
Add a second layer with the remaining eggplant slices.
Spread the ricotta mixture over the top.
Sprinkle the top with the remaining Parmesan cheese.
Bake the gratin for 10 minutes.
Lower the heat to 375 degrees F. and bake another 20 minutes.
The top should be set and well browned.
Allow to rest for 10-15 minutes.
Serve warm.
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