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What is a good yummy way to cook eggplant? the only way i know is parmesan and that has bread crumbs...
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DANITAF 26 5'5"SW134/CW123/GW120
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Re: Eggplant
slice it, arrange on a plate, ding until soft.... top with cheese and bacons bits and any spices and throw under the grill until crisp, YUM!
HW 303Aug '04 SW-287 LW-232Restart - Apr 07 - SW 266 CW 225
"Don't let your past dictate who you are, but let it be a part of who you become." -
Re: Eggplant
We love Ratatouille ............ I have also read but not tried pan fried dipped in eggs and parmesean. And my sister eats it baked she slices it and tops each slice with a slice of tomato and Motzerella cheese. Right now I'm hungry and that sounds good too! LOL
HeidiComment
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Re: Eggplant
that all sounds yummy! Thank you!DANITAF 26 5'5"SW134/CW123/GW120Comment
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Re: Eggplant
Don't use more than a cup , but pork rinds (skins) work great, crumbled up instead of bread crumbs. Use and egg wash minus the milk and pan fry them. I also like Emma's suggestion.Comment
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Re: Eggplant
I like to cut my eggplant length ways and brush it with olive oil and stick it on the grill untill there's nice grill marks on it. Then set aside and cool. Next cook up sausage and drain. Mix with ricotta cheese. With each eggplant slice, put about two tablespoons of sausage mix onto slice and roll up and place them in a baking dish. Continue untill you've used all your mix. Then with your favorite sauce (I use organic roasted tomato) pour over rolls and sprinke the tops with parmessian cheese. Bake at 350 degrees F. for about 20 minutes.MOTHEREARTH AKA SHERRI "HOW THE WORLD TURNS AS I SEE IT"
HT: 5'10.5-Highest weight-374 lbs.
Began ATKINS 07-07-04 @ 334 lbs.
Maintaned 101 lb. Weightloss
New goals-New start 03-21-10 @ 273
~~~~~~~~~~~~~~~inches lost~~~~
1st mini-goal: 260
2nd mini-goal:249
2nd mini-goal:239
3rd mini-goal:229
GOAL :225
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Re: Eggplant
My mom used to make something she called "poor mans caviar" It was great!
Grill, or roast a whole medium sized eggplant until soft to the touch. set aside to cool. Meanwhile, charr the skins of both a red and green pepper. Put into paperbag to make skinning easier. In a saute pan, slowly cook a diced red onion in a cup of olive oil...DONT let it brown; you want it to wilt. Smash a clove of garlic or two and add to the onion. Dice the peppers into small pieces and add to onion/oil. Finally, cut open and scrape out the eggplant meat. Add to veggies in oil. Add some italian seasoning if you are so inclined (I usually don't) Mix all well and spoon into quart jar. refrigerate at least 24 hours before serving as a dip or side dish.Comment
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