Eggplant recipes???

Does anyone have any recipes for something you do with eggplant?

Thanks!

Tonya

here are 4 ideas I copied from this board or other WLS boards.  Enjoy

Eggplant Tomato Bake      (Servings: 2) This is just addictive to me. I use ROMA tomatoes for this and I add just a tad bit of fat free tomatoe and basil Feta 1/2 eggplant, sliced into 1/2 inch rounds 1/2 tomato, sliced 2 tablespoons grated fat-free Parmesan cheese Preheat oven to 400 degrees F (200 degrees C). Spray a cookie sheet with non-stick oil spray. Arrange eggplant rounds on the cookie sheet and sprinkle Parmesan over the eggplant. Layer one slice of tomato on top of each eggplant round. Sprinkle with Parmesan cheese. Bake for 10 to 15 minutes. Per Serving: Calories: 59, Total Fat: 0.4g, Cholesterol: 0mg, Sodium: 108mg, Total Carbs: 10g, Dietary Fiber: 3.8g, Protein: 3.3g Prevention Magazine

Eggplant Pizza (soft-regular stage)
I use low sodium cheese, that will cut down on the sodium. Also, you can probably get by with less olive oil. This is tasty and pouch friendly at 7 gm carbs and 7 gms protein per serving.

6 Servings

I Eggplant, peeled & sliced 1 Inch thick
1/4 Cup olive oil, brush on one side of eggplant, layer in pan.
Bake 10 Min. Remove from oven, turn eggplant slices over, brush olive oil on other side, bake 10 more mins.

1/2 cup pizza sauce, brush over eggplant
2 ounces parmesan cheese, grate over eggplant
½ can sliced mushrooms, spread over eggplant
2 ounces mozzarella cheese, sprinkled over mixture.
Bake @ 350 till bubbly, about 15 minutes.

Per Serving: 176 Cal (70% from Fat, 15% from Protein, 15% from Carb); 7 g Protein; 14 g Tot Fat; 4 g Sat Fat; 8 g Mono Fat; 7 g Carb; 3 g Fiber; 4 g Sugar; 162 mg Calcium; 1 mg Iron; 319 mg Sodium; 16 mg Cholesterol

Eggplant moussaka   1 lb ground beef (90% fat free) (or any ground or diced meat, I think ground would work best)  1 large onion diced (I like it diced large, its up to you)  1 8oz package mushrooms quartered (you can use baby bells or white mushrooms)  1 large eggplant (no bruises on the skin) 3 – 4 large cloves fresh garlic (sliced or minced, it’s up to you, I mince) 2 small cans tomato sauce (have an extra can on hand if you want to make it saucier)    Pre-heat oven to 375 (most important), cut top of eggplant off, then slice in half. In a baking dish drizzled olive oil (enough to keep eggplant moist) (I line the baking dish with aluminum foil then do the oil), bake with the skin side up for about 45 – 60 minutes (you want the eggplant soft, start feeling it after 30 minutes). Once it’s nice and soft take out of the oven and let cool. Once cool carefully peel and dice. I do this on a hard plate, b/c the juices are too good to loose on a cutting board! While eggplant is cooling, brown the meat in a 12” pan, drain all fat! Once brown, move meat over to one side and put in the onions, mushrooms and garlic on the other side of the pan. Mix the veggies together keeping meat separate and cover for about 5 minutes until the onions start to be translucent then mix together with meat and continue to cook till onions are nice and soft. Once soft add the diced eggplant (and whatever juice is from eggplant), give a good stir to the whole thing, cook for about another 5 – 10 minutes, then add the tomato sauce one can at a time (first can mix and coat everything, add second can, mix and cook for 15 minutes

Eggplant Lasagna   1 1/2 tbsp Olive Oil 1/2 cup minced/pureed onion 1/4 cup minced/pureed green pepper 1 tbsp garlic powder 1 lb. ground round beef (Laura's or Maverick) or Ground Turkey 1 medium long eggplant (to replace noodles) 1/2 pint (4 oz) Part-skim mozzarella cheese 1 cup Barilla Marinara Sauce (I used Carb Options Garden style and it worked the same) 1 egg 1 pint whole ricotta cheese Utensils: 1 frying pan 9x9x3 baking dish 1 wooden spoon 1 colander 1 bowl Instructions: 1. Preheat Oven to 350 2. In frying pan, sauté' onion and green pepper in 1 tbsp olive oil. Add garlic powder. Add beef or turkey to brown. Drain off in colander. 3. Remove skin and thinly slice eggplant lengthwise. 4. Slice mozzarella cheese very thinly 5. Mix egg and ricotta cheese together in bowl. Mix cheese mixture into meat. 6. Use 1/2 tbsp of olive oil to coat bottom of baking dish. 7. Spread one layer of eggplant on bottom of baking dish. 8. On top of the eggplant layer, spread 1/2 of meat mixture. 9. Drizzle 1/3 cup of marinara sauce on top of meat mixture layer. 10. Top with 1/3 mozzarella cheese. 11. Repeat steps 7-10. 12. Layer remainder of eggplant. 13. Drizzle remainder of marinara sauce. 14. Bake in oven at 350 for 30-45 min. 15. Add remaining mozzarella cheese to top 2-3 min. before removing from oven.  

These look AWESOME!

I'm new here.  What do the ***** stand for?

no idea--it has somehthing to o with bad laguage and your settings.  Sorry I don't see it anywhere so maybe someone else can answer you.

I see Eggplant ****a.  What should it say please?

Thanks

Cheesy Eggplant Rolls

Ingredients:
1 large eggplant -- cut lengthwise into 8 strips
salt
1/4 cup oil
4 ounces cream cheese
4 ounces ricotta cheese
2 ounces parmesan cheese
2 ounces heavy cream
2 tablespoons dried parsley
1 tablespoon italian seasoning
1 teaspoon garlic powder
1 large egg
salt and pepper -- to taste
1 cup pasta sauce of choice (Alfredo is lower
carb) 

How To Prepare:  
-Spray a 9x11 pan gererously with cooking spray, set aside.
-Sprinkle eggplant generously with salt and set in a colander to drain for 30 minutes. Then, rinse with cold water and pat dry.
-Preheat oven to 350f.
-Spread the oil on a cookie sheet and lay the eggplant in it, then turn to coat both sides with oil.
-Bake for 15-20 minutes or until eggplant turns soft, but still holds together.
-Meanwhile, put remaining ingredients in food processor or beat with hand mixer until thoroughly mixed.
-When eggplant cools enough to handle, put 1/8 of the cheese mixture one each slice, then roll up. Lay each roll, seam side down, in prepared pan. Spoon some sauce over each one, then cover and bake at 350 for 30 minutes. Serve hot.

Thanks!  All of them sound good!

I would suggest going to Eggface's website (http://theworldaccordingtoeggface.blogspot.com - search box is about halfway down on the left-hand side) and search on "eggplant"

Try the eggplant stuffing!

I'm not much of a cook, so I keep things simple.  I just like to grill slices either outside or on a Foreman grill and brush them with either a little olive oil or butter just before I take them off, sprinkle them with a little parmesan cheese and serve them on a slice of tomato.  I just can't do complicated recipes, I never keep enough ingredients in the house :D