Eggplant

I fricking love fried eggplant

You can fry them, grill them, make an eggplant/shrimp casserole, bread them with Italian bread crumbs and lighty fry to make eggplant parmesan with a bit of red gravy over pasta.

I have some shrimp. The casserole sounds fancy. How do I do that?

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I have some shrimp. The casserole sounds fancy. How do I do that?

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Peel the eggplant and cube it in small cubes about 1/2 in square. Dice up a medium onion, 1 stalk celery, half a bell pepper and mince about 4 cloves garlic.

Put the onion, bell pepper, celery in a pan with a couple tablespoons olive oil and start to cook them down for a couple minutes, add the garlic and eggplant and let that cook down for about 20 minutes until the eggplant gets soft and breaks down a bit. Now add the shrimp since they don't take long to cook and they will cook more as you bake it. I like to add about a cup of shrimp stock to the pot when I do this but you can get by with water.

After the eggplant and other things are cooked down transfer that into a bowl and add Italian Bread Crumbs and Parmesan cheese to taste. DO NOT add salt until you taste it since bread crumbs and the cheese have salt.

You want this to be fairly stiff in texture. Now transfer this to a greased baking dish and top with Mozzarella cheese and bake in the oven for 45 minutes at 350 degrees or until the Mozzarella gets golden brown on top.

Eggplant casserole with hamburger meat, pork sausage, shrimp, trinity, breadcrumbs and a little cheese.

Slide it in a peach

Slice in half lengthwise and sprinkle salt on the fleshy white part and let em sit in a colander for 20 minutes. After 20 minutes, wipe the liquid off and put em on a grill with salt and pepper and olive oil, or any other flavored oil you like. Also slice an onion in half and sprinkle with salt and pepper and douse with olive oil. Grill the eggplant for 40 minutes and the onion til brown.
Dice the cooked eggplant and onion and mix in a saucepan with a jar of Rao's Marinara.
Serve over spaghetti.

Eggplant Piccata - Fried Eggplant with Lemon and Caper Sauce

Delicious with Salmon

Ingredients
eggplants - 2 medium, peeled and sliced lengthwise making 8 ½ inch (1 cm) ‘steaks’
Italian style bread crumbs - 1 cup
salt and pepper - to taste
egg - 1, beaten
olive oil - 6 – 8 tbsp, separated
butter - 4 tbsp , separated
fresh lemon juice - 1/4 cup
vegetable stock - 1 cup
brined capers - 1/4 cup, rinsed
angel hair pasta or spaghetti - 8 ounces (225 g)
fresh parsley, chopped - 1/4 cup
parmesan cheese - 1/2 cup freshly grated
how to
Heat 3 – 4 tbsp oil in a skillet.
Put the bread crumbs on a plate and season with salt and pepper.
Dredge the eggplant in the egg wash, then coat with breadcrumbs.
Sauté three or four at a time (adding the rest of the oil as needed) over medium high heat until golden brown, about 4 minutes per side.
Once cooked, keep warm in the oven.
After all the eggplant is cooked, melt 2 tbsp butter in the same skillet, add the lemon juice and vegetable stock, stirring well to combine and scraping up any brown bits from the breading.
Stir in the capers, and bring to a boil.
Reduce the heat and simmer for about 8 minutes, until the sauce begins to thicken.
Meanwhile, cook the pasta to al dente, according to package directions.
Drain the pasta, return to pot and toss with remaining 2 tbsp butter, cheese and parsley.
Serve the eggplant with the pasta, spoon the lemon sauce on top and garnish with some more grated cheese.

1. Fry

2. Slice and bake then sprinkle a mixture of brown sugar and Tony's (or something similar) on top and let it melt.