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Growing up, I never had eggplant. As an adult, eggplant parmesan, at a local restaurant, turned me into a fan.
Since then, I've learned some tips to preparing perfect eggplant. Because it contains a lot of moisture it's a good idea to get rid of the excess by lightly salting your sliced eggplant, stacking it in a colander and weighting it down at least 30 minutes to drain. Rinse quickly under cold water to remove salt and pat dry to use in your favorite recipe.
Eggplant also has a sponge-like capacity for absorbing oil and butter so don't go overboard when frying, sauteing or roasting. A little oil goes a long way.
High in fiber and nutrients, but low in calories, use prepared eggplant for delicious casseroles, appetizers, sandwiches, mixed grills and more.
Eggplant Patties
1 medium eggplant, peeled and cubed
20 buttery crackers, crushed
1 1/4 cups grated sharp cheddar cheese
2 eggs, lightly beaten
2 T. snipped fresh parsley
2 T. sliced green onion
1 clove garlic, minced
1/2 tsp. salt
1/8 tsp. pepper
2 T. or more vegetable or olive oil
Directions: In covered saucepan cook eggplant in boiling water about 5 minutes or till tender. Drain well and mash. Stir in cracker crumbs, cheese, eggs, parsley, onion, garlic, salt and pepper; mix well.
Shape into 8 (3-inch diameter) patties. Heat oil in non-stick skillet. Cook patties 3 minutes on each side or till golden brown. Drain. Serve hot with tomato sauce or dressing for dipping, if desired.
Eggplant Pizza
1 medium eggplant
Salt
1 egg, slightly beaten
1 cup cornflake or bread crumbs
2/3 cup vegetable oil
1/4 tsp. pepper
2 T. chopped parsley
1/4 cup grated Parmesan cheese
6 slices mozzarella cheese (6-ounces)
1 (8-ounce) can tomato sauce
Directions: Peel eggplant if desired; cut into 1/2-inch slices. Sprinkle with salt. Dip in egg and then in crumbs. Dry on rack a few minutes.
Pour oil into skillet to depth of 1/8-inch and heat. Brown eggplant slices on both sides in hot oil. Place slices in a shallow baking pan, overlapping if necessary. Sprinkle with pepper, parsley and Parmesan cheese. Top with mozzarella slices. Pour tomato sauce over all.
Bake in preheated 350-degree F. oven 20 to 25 minutes. Serves 6.
Marinated Grilled Vegetables
1 small eggplant, cut into 3/4-inch-thick slices
2 small red bell peppers, seeded and cut into wide strips
3 small zucchinis, sliced
6 fresh mushroom caps, stems removed
1/4 cup olive oil
1/4 cup lemon juice
1/4 cup coarsely chopped fresh basil
2 cloves garlic, peeled and minced
Directions: Place eggplant, red bell peppers, zucchini and mushroom caps in medium bowl.
In another bowl, whisk together olive oil, lemon juice, basil and garlic. Pour the mixture over vegetables, cover and marinate in refrigerator at least 1 hour.
Preheat outdoor grill for high heat. Place vegetables on grill pan or directly on grate. Skewers may also be used. Grill 2 to 3 minutes per side, or to desired doneness, brushing frequently with marinade. Serve hot or at room temperature. Leftovers may be served cold with crusty bread. Serves 5 to 6.