This baked eggplant recipe is made with eggplant, extra-virgin olive oil, garlic, salt and ground black pepper, and Italian parsley. It's simple and has few steps from start to finish.
Whole Food's easy baked eggplant Parmesan and All Recipe's easy fried eggplant are some simple eggplant recipes. Both recipes serve four people and cook in less than an hour.
Eggplant can be made into a tasty dip very easily by roasting with a number of vegetables (such as onions and peppers), before blending in a food processor and serving with bread or crackers. The dip makes a great entree or snack.
Sandra Lee's Crispy Eggplant Parmesan and Fountain Avenue Kitchen's Crispy Baked Eggplant are some recipes for crispy baked eggplant. Both recipes make about four servings.
A healthy recipe for eggplant is Eggplant and Kale Parmesan. The dish is prepared by cooking a sauce of tomatoes, browned garlic, kale and basil. This is then layered between sliced eggplant, which has been breaded with a crust of egg whites, almond flour and whole-wheat breadcrumbs.
Two highly rated Italian eggplant recipes are Food Network's Eggplant Parmigiana and AllRecipe.com's Italian Eggplant Salad. The Food Network recipe combines baked eggplant with tomato sauce and cheese, while the AllRecipe.com recipe mixes baked eggplant with balsamic vinegar and spices for a simple
MarthaStewart.com and FoodNetwork.com provide grilled eggplant recipes that are suitable for both indoor and outdoor grills. Both include sliced eggplant, salt, pepper and oil for grilling the eggplants.
Prepare oven-baked eggplant by slicing it and putting into a pre-heated oven of 400 degrees Fahrenheit. Depending on the size and cut of the eggplant, roasting time can extend up to an hour, until the eggplant is soft and a deep caramel color.
Food Network has a simple and easy-to-follow recipe for eggplant casserole. The casserole is made with a red pepper pesto and topped with Cajun breadcrumbs.
One simple recipe for eggplant casserole is Emeril Lagasse's version from Food Network. It calls for 1 pound of eggplant and yields 4 to 6 servings.