What’s a good recipe for eggplant?

Ok I can do that thanks

Eggplant/Shrimp casserole

Peel and dice your eggplant in 1/2 in. chunks
1 large onion diced
1 bell pepper diced
3 stalks celery diced
10 cloves garlic minced
Worcestershire sauce to taste
Black pepper to taste
Shrimp in proportion to eggplant. I make it in a 9 x 13 baking pan and use about 1 1/2 lbs. of shrimp.
Parmesan cheese
Mozzarella cheese
Italian bread crumbs
Olive oil
Shrimp stock

Dice all the seasonings first, then peel and dice the eggplant.

Put a couple tablespoons olive oil in a pan and start cooking off the seasonings, onion, bell pepper and celery first, then after a few minutes, the garlic.

Put the eggplant in a pot with enough shrimp stock to cook until tender. You want this moist, but not real wet. Start with a little stock since the eggplant will release moisture as it cooks and add stock as needed.

I peel my shrimp and cook them first in a small pot with seafood boil to flavor them. Then if large shrimp, I will cut them up in chunks--(21-25's into 3 pieces each).

When everything has been cooked a bit and the flavors are blended, put the eggplant and seasonings into a bowl, add the shrimp, Italian bread crumbs, Worcestershire sauce, parmesan cheese and pepper to taste. Mix enough bread crumbs to firm up the mixture.

Grease you baking dish, add the eggplant to the pan and top with more Parmesan first, then a layer of Mozzarella.

Bake in 350 degree oven until the cheese lightly browns and serve.

Eggplant is one of my favorites. Can't go wrong with cooking some down and mixing into a simple rice dressing.

My neighbor talks about growing up eating 'oyster' soup his grandma made. Says it's real good. I will give it a try this year. There's recipes online.

Baba Ganoush, you can thank me later. It's an eggplant dip.

Place whole eggplants directly on the grill, do one side at a time until they flatten out. Burning is not an issue, cook as long as it takes to deflate. Juices running out is good. Let cool and scrape flesh from charred skin, by placing halves on a cutting board, and sliding off fleshy meat with a fork or back of chef knife.

Crush up the garlic you also grilled in a bowl, along with scraped eggplant, couple tablespoons tahini, juice from a lemon or lime, olive oil and salt. Mash all together with back of a fork.

There's a ga'zillion recipes. Just choose an easy one that mentions grilling and garlic. Smoke is your friend and key to better than store bought. Freeze's extremely well, so you can have it like fresh come winter. It's real good with sliced cucumbers, as well as most any veggie's you can slice to dip, pita bread, and even tortilla chips.


eta: I like it best with minimal tahini, but you'll want some, bonus is it lasts a long time in the refrigerator and you'll likely make this more than once. I'd suggest adding it in small quantities tasting as you go.

Tsunamis make an amazing eggplant dish with sesame seeds and grilled shrimp. Don’t know what all goes in it but last year I made it and it was delicious, some brown sugar and soy sauce, garlic, ginger, roast it

Just found it, eggplant miso
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Check out Dandy Don’s dirty rice recipe. It uses eggplant and is really good.

One of my favorite recipe: Caponata Flatbread

Ingredients
Flour,
1 lb. pizza dough, thawed if frozen
2 tbsp. red wine vinegar
1 tsp. honey
2 1/2 tbsp. olive oil, divided
2 plum tomatoes, halved lengthwise
1 small eggplant (about 12 oz), halved lengthwise
1 red pepper, quartered
Kosher salt and pepper
1 tbsp. capers, chopped
1/4 c. flat-leaf parsley, roughly chopped
1 c. part-skim ricotta


Directions
Heat oven to 425°F and heat grill to medium-high. On a lightly floured surface, shape pizza dough into large rectangle, transfer to a parchment-lined baking sheet, and bake 10 minutes. Remove from oven, then increase heat to 475°F. Meanwhile, in a large bowl, whisk together vinegar, honey, and 1 tablespoon oil. Brush tomatoes, eggplant, and red pepper with 1 tablespoon oil and season with ¼ teaspoon each salt and pepper. Grill, turning occasionally, until just tender, 2 to 4 minutes per side; transfer to a cutting board and cut into large pieces Add veg and capers to the bowl with vinegar mixture and toss to combine; fold in parsley. Spread ricotta on crust, leaving a ½-inch border all the way around, then top with vegetables. Brush crust with remaining ½ tablespoon oil and bake until crust is deep golden brown, 4 to 6 minutes.

roast it and make babaganoush

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Check out Dandy Don’s dirty rice recipe. It uses eggplant and is really good.

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Can 2nd. Very good