Best Eggplant Recipes: Versatile and Delicious

Eggplant is a versatile vegetable that can be used in a variety of dishes. Here are two popular eggplant recipes that highlight its deliciousness and versatility.

1. Eggplant Parmesan

Ingredients:

• 2 large eggplants, sliced into 1/2-inch rounds
• 1 cup all-purpose flour
• 3 large eggs, beaten
• 2 cups Italian breadcrumbs
• 1/2 cup grated Parmesan cheese
• 2 cups marinara sauce
• 2 cups shredded mozzarella cheese
• Fresh basil, for garnish
• Salt and pepper to taste
• Olive oil for frying

Instructions:

1. Prepare Eggplant:

   • Place the eggplant slices on a baking sheet and sprinkle with salt. Let them sit for 30 minutes to draw out excess moisture. Pat dry with paper towels.

2. Bread Eggplant:

   • Preheat the oven to 375°F (190°C). Set up a breading station with three shallow bowls: one with flour, one with beaten eggs, and one with breadcrumbs mixed with grated Parmesan cheese. Dredge each eggplant slice in flour, dip in egg, and coat with breadcrumb mixture.

3. Fry Eggplant:

   • Heat olive oil in a large skillet over medium-high heat. Fry the breaded eggplant slices until golden brown on both sides, about 2-3 minutes per side. Drain on paper towels.

4. Assemble and Bake:

   • Spread a thin layer of marinara sauce in the bottom of a baking dish. Arrange a layer of fried eggplant slices on top. Spread more marinara sauce over the eggplant and sprinkle with shredded mozzarella cheese. Repeat layers until all ingredients are used, ending with a layer of cheese.

5. Bake:

   • Bake in the preheated oven for 25-30 minutes, or until the cheese is bubbly and golden.

6. Serve:

   • Garnish with fresh basil and serve hot.

Kitchen Tools Required:

• Baking sheet
• Shallow bowls
• Large skillet
• Baking dish
• Knife
• Cutting board
• Measuring cups and spoons

2. Baba Ganoush

Ingredients:

• 2 large eggplants
• 1/4 cup tahini
• 3 cloves garlic, minced
• 1/4 cup fresh lemon juice
• 2 tablespoons olive oil
• 1/2 teaspoon ground cumin
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)
• Pita bread (for serving)

Instructions:

1. Roast Eggplant:

   • Preheat the oven to 400°F (200°C). Prick the eggplants with a fork and place them on a baking sheet. Roast in the preheated oven for 45-50 minutes, or until the eggplants are soft and the skins are charred. Let cool.

2. Prepare Eggplant:

   • Once cooled, cut the eggplants in half and scoop out the flesh into a food processor, discarding the skins.

3. Blend Ingredients:

   • Add the tahini, minced garlic, lemon juice, olive oil, ground cumin, salt, and pepper to the food processor. Blend until smooth and creamy.

4. Serve:

   • Transfer the baba ganoush to a serving bowl, drizzle with olive oil, and garnish with chopped fresh parsley. Serve with pita bread.

Kitchen Tools Required:

• Baking sheet
• Food processor
• Knife
• Cutting board
• Measuring cups and spoons

Background

Eggplant has been a staple in Mediterranean and Middle Eastern cuisines for centuries. Eggplant Parmesan is a classic Italian-American dish, while Baba Ganoush is a popular Middle Eastern dip known for its smoky flavor and creamy texture.