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Eggplant is a versatile vegetable, usually served cooked. If you need some great eggplant recipes to use up your garden's bounty, read on! This page will teach you how to cook eggplant.
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Famous Eggplant Parmigiana
This Food Network video features Bobby Flay competing with a New York Italian chef making eggplant parmesan. The two chefs differ on whether to skin the eggplant, how to slice the eggplant, what type of bread crumbs to use, the types and quantities of cheese used, and other details of cooking eggplant parmeson.
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Introduction
When selecting an eggplant, look for an eggplant that's heavy, with smooth unblemished skin. The skin, whether purple or white, should be glossy and there should be no soft spots on the eggplant. Eggplant can be grilled, roasted, sauteéd, pan fried, batter fried, stewed, stuffed, boied, and marinated. -
Step 1: Salt the Eggplant Before Cooking
- Most eggplant recipes require you to salt the eggplant before cooking. This removes the excess liquid before cooking, so you don't wind up with soggy eggplant parmesan. Dishes where the eggplant is stewed, such as ratatouille, don't require salting.
- Cut the eggplant into slices 1/2 inch thick, either crosswise or lengthwise.
- Sprinkle the eggplant liberally with salt, and allow to drain between paper towels for 30-60 minutes.
Step 2: How to Make Eggplant Cutlets
Breaded eggplant cutlets can be eaten on their own, topped with sliced tomatoes and cheese and broiled, or used as the basis for eggplant parmesan.Ingredients for Eggplant Cutlets
- 3 eggplants, about 3/4 pound each
- 3 large eggs, beaten
- 1 bunch Italian parsley, minced
- 1 cup dry unseasoned bread crumbs
- Salt and freshly ground black pepper
- 1 cup extra-virgin olive oil
How to Make Eggplant Cutlets
- Salt the eggplant slices for half an hour, rinse, and pat dry
- Heat olive oil in a large frying pan over medium-high heat.
- Place beaten eggs into a shallow bowl.
- Combine the bread crumbs, parsley, salt and pepper in a separate shallow bowl.
- Dip the eggplant slices into the egg, then into the bread crumbs.
- Carefully place each breaded eggplant slice into the hot oil. Don't crowd the eggplant;you'll probably need to do several batches.
- Fry each slice until golden brown on each side.
- Place the cutlets on paper towels to drain off the extra oil before serving or using in a recipe.
Step 3: How to Make Stewed Eggplant
This recipe is similar to ratatouille, minus the zucchini and peppers:Ingredients for Stewed Eggplant
- 4 1/2 pounds eggplant, peeled and cubed
- 1 clove garlic, minced
- 1/4 cup olive oil
- 1/4 cup fresh basil, minced
- 2 cups canned Italian tomatoes
How to Make Stewed Eggplant
- Put the oil in a pot, sauté the garlic until it is golden.
- Add the eggplant and sauté over medium low heat for 10 minutes.
- Stir in the tomatoes and the basil.
- Simmer for ten minutes, until the eggplant is tender
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