Eggplant aka Aburgines

Yea I am getting even crazier and going to make eggplant tonight and I have never EVER cooked it and only tried a very small portion once.

I am guessing the best way is to slice thin do the egg, bread crumb thing and fry or bake?

I am thinking I will make it and serve with pasta and sauce (pasta just in case I don't like it)

Any ideas or experiences?

Are you trying to make eggplant parmesan?

I dont want to mix it in case I hate the eggplant at least I have a side of pasta to have for dinner.
I know the eggplant parm you can layer with cheese and sauce and bake which seems the safe option. Thought about this one http://allrecipes.com/recipe/eggplant-parmesan-ii/detail.aspx

I am just nervous as I don't know what to expect ;-)

I love Eggplant Parmesan!
Here's my recipe--it's actually quite easy:

Eggplant Parmesean

1 cup Italian-seasoned bread crumbs
1/2 cup egg substitute
1 medium eggplant, sliced into 6 (1/2-inch) rounds
1 tablespoon olive oil
1 small yellow onion, sliced
3 cloves garlic, crushed and then minced
1 teaspoon crushed red chili flakes
2 (15-ounce) cans crushed tomatoes
1 tablespoon tomato paste
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup chopped fresh basil leaves
1 cup shredded part-skim mozzarella
1/2 cup grated Parmesan

Preheat oven to 350 degrees F.

Place bread crumbs on a shallow plate. Pour egg substitute onto another shallow plate. Place a wire rack on top of a cookie sheet. Take a round of eggplant, dip it into the egg substitute until fully covered, and then drag through the bread crumbs until completely coated; transfer to a wire rack. Repeat for each round of eggplant and then bake in oven for 15 minutes.

While eggplant is baking, heat olive oil in a 5-quart nonstick saucepan over medium-high heat. Add onion and garlic and saute until soft, about 1 1/2 minutes. Add the chili flakes and stir to incorporate. Add the crushed tomatoes and tomato paste and stir to blend completely. Bring to a simmer and simmer for 5 minutes. Season with salt and pepper, stir in the basil, and remove from heat.

Remove eggplant from oven and leave oven at 350 degrees F. Line the bottom of a medium-sized casserole dish (about 13 by 11 inches) with the eggplant rounds. Pour the tomato sauce over the eggplant. Top with the cheeses. Bake for 30 minutes until cheese is soft and bubbly. Remove from oven and let stand for 5 minutes before serving.

orrrr, you can just prick it all over, pop it in the oven, and roast the heck out of it.  Then, scoop out the insides and add a little tahini/something and you have an amazing dip!

Jenn, I definitely think you should try it breaded and fried to begin with. I mean, who doesn't like breaded and fried?  And you know you aren't the biggest fan of vegetables.  I would personally crush up some Ritz crackers, mix those with some parmesan cheese, then dip the eggplant slices in seasoned flour, then egg, then breadcrumb mixture and fry in olive oil on medium heat until the outside is brown and crispy. Serve with some pasta and extra tomato sauce. Yummy. 

Jenn, I definitely think you should try it breaded and fried to begin with. I mean, who doesn't like breaded and fried?  And you know you aren't the biggest fan of vegetables.  I would personally crush up some Ritz crackers, mix those with some parmesan cheese, then dip the eggplant slices in seasoned flour, then egg, then breadcrumb mixture and fry in olive oil on medium heat until the outside is brown and crispy. Serve with some pasta and extra tomato sauce. Yummy. 

Yes I agree since I am such a picky eater and honestly I thought with fried you can't go wrong to at least try it!

Simple!

What you've described in your original post is a form of eggplant parm. I worked in a restaurant in college and that's how they always made it. That's the way I do it too and I prefer it to the layering method (although still tasty!). I fry it off so it's brown on the outside, then I pop it into the oven to bake until soft. Once it's soft, I make it into a nice little pile, put some sauce and mozzarella cheese on top, then bake a little while longer until the cheese melts. I serve it with a side of spaghetti.

I think it's a great way to start eating eggplant, if you're not sure if you're going to like it. Try to keep the slices fairly thin at first and as you become more confident in liking it, you can make them a bit thicker.

x-posted with Jewlz

You may need to salt the eggplant first or it will have a bitter taste to it.

You slice it into rounds, salt and then leave, you'll notice a weird brown dew form on the surface, you then wipe it off with kitchen paper. Googling it, some people say you don't need to do that any more... BUT it will mean the aubergine will absorb less oil so it wont go soggy (and have less calories) 

You may need to salt the eggplant first or it will have a bitter taste to it.

You slice it into rounds, salt and then leave, you'll notice a weird brown dew form on the surface, you then wipe it off with kitchen paper. Googling it, some people say you don't need to do that any more... BUT it will mean the aubergine will absorb less oil so it wont go soggy (and have less calories) 

Good Idea - I will go get them sweatin to the oldies now!

I think it's a great way to start eating eggplant, if you're not sure if you're going to like it. Try to keep the slices fairly thin at first and as you become more confident in liking it, you can make them a bit thicker.

x-posted with Jewlz

I am going thin since I don't want an overwhelming taste ;-)

You may need to salt the eggplant first or it will have a bitter taste to it.

You slice it into rounds, salt and then leave, you'll notice a weird brown dew form on the surface, you then wipe it off with kitchen paper. Googling it, some people say you don't need to do that any more... BUT it will mean the aubergine will absorb less oil so it wont go soggy (and have less calories) 

Oooh, nice tip! Would you do that with any other vegetables, like zucchini?

Oooh, nice tip! Would you do that with any other vegetables, like zucchini?

Yah, for sure!  Courgette is probably the worst for getting an odd weirdly bitter one and that can spoil a whole dish and courgette is the such an oil sponge as well!

Just remember to wipe the salt and brown dew off or your dish will be super salty + gross!

I had some eggplant tonight!!  I sauteed it in EVOO with courgettes (zucchini) onions and tomatoes...then put that on top of some spaghetti....YUUUUMMMMMMMM!!!!  Breaded and fried is delish too.

Oh I lurrrrve aubergines - but have moved on beyond eggplant parmesan!  I occasionally salt, drain & wipe 'em - but more often than not, I don't, and they don't taste bitter.  You might want to, however, for eggplant parmesan since you'll be frying them.

I love how aubergines soak up oil - usually a good olive oil - nom nom nom.  And how when they're really cooked up & have sponged up the oil, their texture is just so silken & delicious.

I like them in a pan of mixed roasted vegetables (which I did on Monday night), in curries, in baba ghanoush, etc.

I think they are one of my all-time favourite vegetables!  And I wasn't really a vegetable person, until I moved to England, btw. 

It turned out fabulous!

or if that didn't work
http://picasaweb.google.com/lh/photo/eckHHnGi7uTDeZXj8Gdo9w?feat=directlink


I will do it again!

It turned out fabulous!

or if that didn't work
http://picasaweb.google.com/lh/photo/eckHHnGi7uTDeZXj8Gdo9w?feat=directlink


I will do it again!

Yay! Looks great! Well done you