Salting – Some say this is not necessary if the eggplant is garden fresh as the eggplant only gets bitter if it sits for a period of time. Some say salting rids eggplant of its excess moisture which reduces bulk and keeps the eggplant from exuding juices as it cooks. Salted and drained eggplant absorbs much less oil than eggplant that has not received this treatment. Salting is done by simply sprinkling cut eggplant with salt and the placing it in a colander for about 30 minutes. Then lightly squeeze out the excess moisture and pat dry.
Peeling – We suggest leaving the skin on for color only if your eggplant is young and if you are going to cook the eggplant long enough so that the skin ends up as soft as the flesh.
Sliced or cubed eggplant (a 2 lb eggplant serves 4)
Bread crumbs flavored with herbs, minced garlic, and/or grated cheese, as desired
Salt and pepper
Dip eggplant in egg and crumbs. In a pan on medium heat, heat the oil. Add the eggplant, and sauté until lightly browned on all sides. Remove and drain on paper towels. Season with salt and pepper.
2 Large or 5 small (Japanese style) eggplants
½ cup mayonnaise
1 cup parmesan cheese, grated
Wash, trim and slice the eggplant into ¼- ½ inch slices. Spread mayonnaise lightly on one side of each eggplant slice. Then sprinkle each slice with some of the grated cheese Put the slices on a greased cooking sheet. Put in the oven 8 inches below the broiler element. Broil until the top is light brown.
Bread Free Eggplant Sandwiches
¾ inch slice of eggplant
1 slice of mozzarella or Swiss Cheese
2-3 slices of tomato
Freshly ground pepper
Salt the eggplant slice and let drain for 30 minutes. Preheat the broiler. Dry the eggplant and dip in oil. Place in a pan. Put in the oven about 5 inches beneath the flame. Brown eggplant on one side. Turn and let brown lightly, then top with the cheese and tomatoes. Broil until cheese melts and the tomatoes are slightly cooked. Remove from oven and top with mayonnaise or just salt and pepper.
Roasted Eggplant and Tomato Salad with Basil
2 medium firm eggplants
3 cups cherry tomatoes
¼ cup extra virgin olive oil (divided)
10 shredded leaves of basil
Freshly ground black pepper
Preheat oven to 450 degrees. Slice the eggplants crosswise into ¼ inch slices. Cut slices into two- inch sections. Cut cherry tomatoes in half. Place eggplant slices and tomatoes on nonstick baking sheet. Season with salt and 2 tablespoons of the olive oil. Stir vegetables to coat them thoroughly. Roast until soft and slightly brown, approximately 15 minutes. Remove from oven. Toss gently with remaining 2 tablespoons of olive oil, basil leaves, and salt and pepper to taste.
Feta cheese could be added for a twist.
Traditional Mediterranean Eggplant