Easy Eggplant Recipes

Eggplant recipes you fry!

Mom's Fried Eggplant

Fried Eggplant

Pare eggplant and cut in thin slices. Sprinkle with salt and let stand until some of the juices run out.
Drain off liquid and sprinkle with flour. Dip in egg, diluted with 2 tablespoons of water, and seasoned with salt and pepper.
Cover with fine dry bread crumbs. Fry in a little fat 8 to 10 minutes, turning once to brown both sides.

Oven Fried Eggplant

Dip the eggplant slices in egg, then in a mix of 1/2 cup breadcrumbs, 1/2 cup grated Parmesan cheese with a dash or two of paprika in it.
Oil a baking pan or cookie sheet and bake in 350 degree oven for ten minutes or so on a side.

Eggplant and Rice

• 1 cup uncooked rice
• 1 chopped onion
• 3 Tablespoons oil
• 1 eggplant
• 2 cups tomato juice
• basil, parsley and thyme.

Cook rice until done for 10 minutes. Steam eggplant. Brown the onion in oil. Mix herbs with drained rice. Add eggplant. Grease a baking dish and pour in the mixture. Sprinkle with onion. Pour tomato juice over all, and bake 25 minutes until nice and bubbly.

Eggplant with Mozzarella

1. One eggplant pared and sliced in 1/4 inch slices; flour each piece and fry in a little oil until brown on each side.
2. Drain on paper towels, then layer in a casserole dish.
3. Between each layer add a tsp. of tomato sauce on each slice (or slice some fresh tomatoes) and add shredded mozzarella. (1 eggplant usually makes 3 layers in an 8x12 inch casserole dish.)
4. Top with Mozzarella as the final topping.
5.Then bake at 350 for 20 minutes or until cheese starts bubbling.

My Note: This recipe is my favorite way of making eggplant.

Baked Eggplant

• 2 cups eggplant pulp
• 2 eggs
• 1/2 cup milk
• salt - pepper
• 1 cup corn flakes
• 1 tablespoon butter

Parboil the eggplant about 20 min. Cool. Remove the skin. Press pulp through a colander. Beat eggs and milk together. Add pulp and seasonings. Put the mixture in a buttered baking dish. Sprinkle the corn flakes over the top. Dot with butter and bake at 350 until lightly browned. Serves 6.

Baked Sliced Eggplant

• 1 eggplant
• 1/3 cup melted butter
• 1 tsp. salt
• 1/4 tsp. pepper
• 1/2 cup bread crumbs

Peel and cut eggplant, crosswise, into 1/2 inch slices. Brush each slice with melted butter, add salt and pepper to crumbs. Dip buttered slices into crumbs. Bake uncovered, on a greased baking sheet in a 450 oven 8 minutes. Serve.

Stuffed Eggplant

• 1 large eggplant
• 1/2 cup minced ham
• 2 tablespoons butter
• 1/2 onion, chopped
• salt - pepper

Cut eggplant in halves. Scrape out inside and mix with ham. Put in saucepan. Cover with boiling water and boil until tender. Drain. Add butter and onion. Season with salt and pepper to taste. Fill each half of hull with mixture. Dot with butter. Bake in moderate oven 350 for 15 min. Serves 6. Bread crumbs, also seasoned with chopped onion, also makes a delicious stuffing.

Scalloped Eggplant and Onions

• 1 mid-size eggplant
• 4 medium onions
• 2 tablespoons butter
• buttered crumbs
• salt and pepper

Peel eggplant. Cut into 1/4 inch cubes. Boil until tender and drain. Peel onions, cut in 1/4 in slices. Parboil 5 min. Drain well and saute in butter until tender, but not browned. Put eggplant and onions in alternate layers in a buttered dish, season each layer with salt and pepper and covering last one with buttered crumbs. Brown in oven at 375°. Serves 6

Eggplant Au Gratin

• 1 large eggplant
• 1 cup grated cheese
• 1 tsp. salt
• 1/8 tsp. pepper
• few grains of cayenne
• 2 tablespoons butter or fat

Pare eggplant and cut into slices. Cook in boiling salted water until tender. Drain well and mash. Put in a layer in a greased baking dish, sprinkle with cheese, salt and pepper, and cayenne and dot with butter. Repeat this process until all ingredients are used, having a layer of cheese on top. Bake in a hot oven 400 for 20 min. Serves 6.

Russian Eggplant

• 1 large eggplant
• Juice of 1 lemon
• 1 c. water
• 2 onions, thinly sliced
• 3 tomatoes, sliced
• 2 Tblsp. flour
• 2 tsp. salt
• 1/4 tsp. pepper
• 1 c. dairy sour cream

Peel eggplant; slice in 1/3 slices. Dip in mixture of lemon and water. Rinse in cold water. Cook in small amount of salted water until barely tender, 8 minutes. Drain. Alternate layers of eggplant, onion, and tomatoes in greased 2 qt. casserole. Sprinkle with flour and seasonings. Spoon sour cream over top. Bake in moderate oven (350) 45 minutes. Makes 6 servings.
Recipe from 1959 Farm Journal Country Cookbook pg 237

Eggplant Souffle

• 1 eggplant
• Juice of 1 lemon
• 1 c. water
• 2 Tblsp. butter or margarine
• 2 Tblsp. flour
• 1 c. milk
• 3/4 c. bread crumbs
• 1/2 c. grated cheese
• 1 Tblsp. ketchup
• 1 1/2 Tblsp grated onion
• 1 1/2 tsp. salt
• 2 egg yolks, beaten
• 2 egg whites, stiffly beaten

Peel eggplant; dip in mixture of lemon and water. Dice, and dip again. Cook with small amount of water 10 minutes, until just tender. Melt butter in top of double boiler. Blend in flour. Add milk. Cook 10 minutes until thick, stirring. Add diced cooked eggplant, crumbs, cheese, ketchup, onion, and salt. Stir in egg yolks. Fold in egg whites. Pour into a greased 1 qt casserole. Bake in moderate oven (350) 45 minutes. Makes 4 servings.
Recipe from 1959 Farm Journal Country Cookbook pg 237

Eggplant Burgers

• 1 eggplant
• garlic salt
• 2 Tablespoons flour
• 2 eggs beaten
• 1 teaspoon oregano
• 1 Tablespoon parsley

Cut eggplant into cubes and steam over boiling water until tender. Let drain. Put in a mixing bowl, add eggs and seasonings(add wheat germ if desired) let sit 1/2 hr. Sprinkle hands with flour and shape mixture into burgers. Fry in hot oil and serve very hot. If desired serve with tomato sauce. We like them crisp and plain.
Recipe from my recipe box.

EggPlant Casserole

• 1 large egg plant
• 1 stick butter
• 1 tsp. salt
• 1 small onion
• 3/4 cup grated cheese
• Pinch of sage
• 2 eggs
• 1 tsp. Worcestershire sauce
• Cracker crumbs
• 1 can cream mushroom soup

Cook eggplant with onion, drain well. Mix eggs, cheese and soup, Worcestershire, and sage. Add to eggplant, layered. Cover top of all with cracker crumbs and butter.
Recipe from 1968 cookbook

Lamb-Eggplant Casserole

• 1 1/2 pounds cubed lamb ( 6-8 chops, boned, de-fatted, cut into bite-size pieces)
• 1 TBL oil 1/2 cup chopped onion
• 1- 1 lb. can (2 cups) diced tomatoes, or use fresh
• 1 clove garlic, minced 1/4 tsp dried thyme (adjust to taste)
• 1/4 tsp dried basil (adjust to taste)
• 1 medium eggplant, peeled and cubed
• 1/2 cup uncooked rice

Brown lamb in the oil in a large heavy skillet; add onion, cook until tender, but not browned. Add tomatoes ( if using canned, Do Not Drain!), garlic, 1 cup water, 2 tsp. salt, and seasonings. Cover, simmer 15 minutes. Stir in the eggplant and rice; pour mixture into a lightly-greased 2 Qt. casserole dish. Cover, and bake 1 hour at 350, stirring occasionally. Serve with tossed salad, warm French bread and a light white wine.
Recipe sent via email from Paula

My Note: I made this recipe as soon as Paula sent it to me, but I did not have any lamb or thyme, so I used cubed beef, and no thyme. Turned out great anyway!