Easy Eggplant Recipes

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Our first eggplant These are easy Eggplant recipes found in my recipe file for all you Eggplant lovers. I have a small collection of Eggplant recipes because sometimes we couldn't afford to have meat.

Of course the kids are not crazy about Eggplant, but I'll add the recipes here just for you. I myself, am crazy about Eggplant. Especially sliced, coated with flour and fried in a little oil, like my mom use to make.

The picture to the right is the first eggplant we ever grew, and I used it to make the recipe below.

Here's how to cook Eggplant. First, have you noticed that most recipes say to "pare" the Eggplant? That simply means to cut off the top, cut off the bottom, and starting at the top just slice downwards with your paring knife, slicing off the skin (What's a paring knife? Well it's a small sharp knife that comes to a point at the tip.) Any sharp knife will do though. Just slice the dark purple peeling off of the eggplant. Simple. Then pick out a Eggplant Recipe below.

Here's my favorite way of making eggplant.

Baked Eggplant 1 eggplant pared and sliced in 1/4 inch slices; flour each piece and fry in a little oil till brown on each side. Drain on paper towels, then layer in a casserole dish. Between each layer add a tsp of tomato sauce on each slice and add shredded mozzerella. 1 eggplant usually makes 3 layers in an 8x12 inch casserole dish. Top with Mozzerella as the final topping. Then bake at 350 for 20 minutes or until cheese starts bubbling. I like this better than pizza now.

Cooking Tip:
To get out some of the water in the eggplant, and to have a less soggy cooked vegetable, You can slice Eggplant, salt the slices generously on each side, let sit on a grid or paper towels for about 1/2 hour, then wipe off any salt that's left. The salt helps get rid of the water, either by absorbing it or by causing the eggplant to sweat.

I recently was introduced to Eggplant Rotellini, which is eggplant sliced thin and battered, rolled and stuffed with a ricotta cheese filling in tomato sauce, and topped with more cheese and it is awesome.

Mom's Fried Eggplant

Pare eggplant and cut in thin slices. Dredge in flour, place in a small amount of hot oil to brown each side. Season with salt and pepper. Drain on paper towels.

Fried Eggplant

Pare eggplant and cut in thin slices. Sprinkle with salt and let stand till 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.

More Fried Eggplant

Dip the eggplant slices in egg, then in a mix of 1/2 cup breadcrumbs, 1/2 cup grated parmesean 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.

Cooking Tip: To rid eggplant of bitterness, slices the pieces into saltwater as you peel it. Pat dry before cooking.

Hint: If eggplant is to be cooked for a short amount of time, peel it. It it will cook for a long period of time, you don't need to peel it.

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 till 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 mixture. Sprinkle with onion. Pour tomato juice over all, and bake 25 minutes until nice and bubbly

Baked Egg plant

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. Serves.

Scalloped Eggplant and Onions

1 midsize 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 sauté 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

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 till 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.

Stuffed Eggplant

Family won't eat eggplant? Try them with this eggplant-ham casserole

1 eggplant
Salt
Paprika
Lemon juice
1 clove garlic, cut
1 c. chopped cooked ham
1/4 c. soft bread crumbs
1 c. chopped tomatoes
1 tblsp. butter or margarine
1/4 c. grated or shredded cheese

Cut eggplant in lengthwise halves. Scoop out pulp, leaving 3/4" shell. Sprinkle with salt, paprika and lemon juice. Rub outside with garlic. Cook pulp in boiling salted water until tender. Drain, and mash. Add ham, bread crumbs, and tomatoes. Fill eggplant shells with mixture. Dot with butter, and sprinkle with cheese. Bake in moderate oven (375) 30 minutes. Makes 4 servings.
Recipe from 1959 Farm Journal Country Cookbook

Note: Okay I made this eggplant recipe and I wasn't very impressed. First of all, I enjoy the flavor of eggplant, and this recipe for "stuffed eggplant" totally disquises the flavor. Another problem I had was, how do you scoop the pulp out of a cut eggplant? As you know, eggplant is pretty hard, so I wound up cutting around the edge with a knife, then trying to scoop it out with a spoon. Then to top it all off, the shell didn't thoroughly cook, so it seems I wasted a lot of goodtasting eggplant.

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.

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

Egg Plant 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

Eggplant Souffle

Puffs up and browns, very inviting

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

Russian Eggplant

Serve hot from the oven, good with ham

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 od 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

A Dash of History: The eggplant was among the plants introduced early into America by the Spaniards. It was grown in Brazil before 1650. In the United States purple and white varieties for ornament were described in 1806. Until a mere 50 years ago many varieties of eggplant grown in America were for ornament only.

Also see Aunt Elle's Eggplant Salad

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