EGGPLANT

Roasted Veggies & Penne Bake

1 Pepper (red or purple)
1 Zucchini (small to med.)
1 Yellow Squash (small to med.)
1 Eggplant (small to med.)
1 Onion (yellow or red)
1/2 pint Cherry Tomatoes
3 Tablespoons Olive Oil
1 Tablespoon Italian Seasoning
1/2 teaspoon Salt
1/2 teaspoon Pepper

1/2 lb Penne
3 cups Marinara Sauce
3/4 cup Peas (frozen OK)
1 cup grated Mozzarella Cheese
1/4 cup grated Parmesan Cheese

2 Tablespoons Bread Crumbs
2 Tablespoons Parmesan Cheese
2 Tablespoons Butter - small pieces

Recipe_Instructions:

Preheat oven to 450 degrees F

Chop all vegetables into 1" cubes or strips, halve tomatoes

Toss vegetables with olive oil, italian seasoning, salt and pepper on baking sheet.

Roast vegetables 15 minutes or until tender

Cook pasta 6 minutes (package directions say 9, but pasta will continue
cooking in oven)

Toss pasta, roasted vegetables, marinara sauce, peas and cheeses and place
in greased baking dish

Top with breadcrumbs and remaining parmesan cheese and dot with butter

Bake at 450 for 20-30 minutes - until brown and bubbly

Cool slightly before serving

Notes: I use "spiral path size" veggies. I think any tomatoes would work
if diced to 1" cubes. Dry herbs are better than fresh in this case -
fresh burn. It might be nice to add some fresh garlic and/or mushrooms to
the roasting vegetables.

Babaganoush

Eggplant spread, a Middle Eastern dish

1 eggplant medium, or 2 small
2 cloves garlic
1 t ground cumin, 1 T fresh cilantro or 1 t dried, ½ t salt, dash pepper, 2 t lemon juice
¼ C tahini (sesame butter) found on grocer’s “ethnic foods” shelf or health food store

Place a whole eggplant, cap and all, on a cookie sheet in 350 oven for 1 hour or until a knife can slip thru easy. Remove from oven, allow to cool. Slice into eggplant and scoop out the inner pulp with seeds. Add to a blender with all other ingredients and puree till smooth. May need to add a few drops of oil or water to get it all going. Use as a dip for crackers, pita bread, or your favorite bread pieces for dipping.

Baked Eggplant Casserole

submitted by Maryann & Dennis Mawhinney

2 cups cubed cooked eggplant
2 eggs, beaten
2 Tablespoons flour
2 Tablespoons butter
1 cup milk
1 small onion, finely chopped
1 cup grated cheddar cheese
½ cup breadcrumbs
1 teaspoon salt
1 Tablespoon catsup
¼ teaspoon pepper

Mix all ingredients thoroughly. Pour into a buttered casserole dish.
Bake at 350 degrees for 30 minutes.

SICILLIAN EGGPLANT
From SPF member Micki McCoy

2 Tbsp olive oil
3 garlic cloves, minced
1 1/2 lbs coarsley chopped, peeled tomato (about 2 cups)
1 tsp salt
1 lb eggplant, peeled and cut into 1/2 inch cubes (about 4 cups)
1/4 cup thinly sliced fresh basil
3/4 lb uncooked spaghetti
6oz fresh mozzarella cheese, cut into 1/4 inch cubes (about 1 cup)

Recipe Instructions:
Place oil and garlic in a large skillet; cook over medium-high heat 30 seconds or until garlic begins to sizzle. Add tomato and salt; cook 15 minutes or until liquid has evaporated. Add the eggplant; cover, reduce heat, and cook 15 minutes or until eggplant is tender. Stir in basil;set aside. Cook pasta in boiling water 9 minutes; drain. Toss with sauce and cheese. Serve immediately. Makes about 7 cups.

EGGPLANT PARMESAN

2 lb eggplant
salt
3 eggs
2 cups breadcrumbs
1/2 - 3/4 C oil
1 C grated Parmesan cheese
4 t chopped fresh oregano or basil
3/4 lb. sliced mozzarella cheese
3 C tomato sauce

Peel the eggplant and slice into 3/8 inch pieces. Salt and let drain for 30 minutes; pat dry. Beat the eggs with 2 T water. Dip the eggplant slices first into the eggs and then into the breadcrumbs. Heat 1/4 C of the oil in a large frying pan, and sauté the eggplant slices until golden brown on both sides. Remove front pan and drain on brown paper. Continue cooking the eggplant, using additional oil if needed. Place half the eggplant slices in a 9x13 pan, sprinkle with 1/3 of the Parmesan cheese, 1/2 of the oregano, and 1/3 of the mozzarella cheese. Cover with 1/2 of the tomato sauce. Repeat the layers. Top with the last of the Parmesan and mozzarella cheeses. Bake in a preheated 350 oven for 30 minutes or until bubbly.

FARMER MIKE'S EGGPLANT SANDWICH

1 eggplant
1 egg
1/2 C milk
seasoned breadcrumbs
1/4 C oil

Cut eggplant into 3/8 inch slices and make a mixture of the egg and milk. Dip the slices into the egg mix, then into the breadcrumbs. Heat the oil in frying pan and cook the breaded slices on medium-high heat until browned (about 5 minutes on each side). Serve on buns with cheese, lettuce, tomato, sweet onion rings, basil.


MAE'S MEDITERRANEAN POT PIE

1 Eggplant, peeled and cubed
1 onion & 1 pepper, sliced
1 zucchini & 1 yellow squash, sliced
3 Garlic cloves, peeled and minced
3 Plum tomatoes, chopped
1/2 C Parmesan cheese
1 C mozzarella cheese
1/2 t pepper
1 t salt
1 T dry oregano
Chopped fresh basil
1 double 10" piecrust

Sauté eggplant cubes in 1/2 C olive oil until soft. Remove from pan. Sauté other veggies (not tomatoes) until soft. Fit piecrust into pan. Dust bottom with Parmesan cheese. Layer vegetables, herbs and spices, tomatoes and cheeses. Top with some of the tomatoes. Place top crust on and cut vent holes. Bake on a foiled-lined cookie pan at 350 degrees for one hour. Allow cooling for about 40 minutes. Takes time but is worth it. Make two while you're at it. (My kitchen motto.) Mike's Mom, Mae, gave this recipe to me early in our marriage. She is a special person in our lives. She lost her battle with cancer and died on February 7, 2002. We offer this to you in her honor.


NANCY BUBEL'S ROASTED VEGGIES

3-4 bell peppers, chopped
2 whole heads garlic, peeled, each clove cut in several pieces
2-3 onions, sliced or diced fine
1 eggplant

Put peppers, onions, garlic in shallow 9 x 15 pan (or equivalent), pour 1/4-cup olive oil over and mix. Bake at 350 degrees for 20 minutes then at 300 for 1/1/2-2 hours. At same time, roast eggplant in separate oiled pan. Slice eggplant in half lengthwise, put cut side down in oiled pan. Roast for 45-60 minutes till tender. Scoop out eggplant, mix with roasted pepper mix, add seasonings, like salt, pepper, and herbs. Nancy says, " I could live on this." Great with any meal or as a meal in pita, on whole-wheat bread, with cheese, even with baked potatoes. Use your imagination. The house has a wonderful aroma during roasting.

GREEK EGGPLANT CASSEROLE
Submitted by Hummelstown member Yvonne Milspaw

2 eggplants, peeled and sliced
3-4 tomatoes, sliced
½ pound provolone cheese, sliced
Oil and vinegar salad dressing (Gazebo Room is awesome in this recipe)

Salt and pepper the eggplant slices, and sauté until soft.
Cover the bottom of an oiled square or oval baking dish with slices of eggplant. Top with tomato slices, cheese and a little Gazebo Room dressing. Repeat layers, ending with the cheese.

Cover with Parmesan white sauce:
2 Tblsp butter melted
1 - 2 Tblsp flour, to make a roux
2 cups milk
1 cup grated Parmesan cheese

Cook until thickened, and pour over eggplant-tomato-cheese mix.

Bake at 350 for 20 minutes or until bubbly. May top with a dab of tomato paste.

GRILLED EGGPLANT STEAK
Submitted by Nora Pouillon, owner of Restaurant Nora in DC

Make a marinade: 1 T balsamic vinegar, 1 T tamari soy sauce, 2 cloves garlic, minced, 1/4 t pepper, 2 T olive oil. Let set for 15 minutes. Slice and eggplant (unpeeled) into about 4 1/2 inch steaks. Brush with marinade. Grill or broil for 2-4 minutes each side. Remove from heat and smother with sautéed peppers and onions. Top with basil leaves.

Eggplant @ Summer Solstice

Terra and Mike created this dish on Summer Solstice evening to celebrate the longest daylight of the year..

1-2 Oriental Eggplant, peeled and cubed
¼ C olive oil
4 cloves of garlic, minced  (garlic lovers: add more)
1 onion, sliced
2 T chopped fresh oregano
1 C shredded cheese, mozzarella

In a large skillet, heat olive oil till hot. Add eggplant, garlic, onions until eggplant is very soft, almost mushy. Add extra oil if need be and stir frequently.  You want to carmelize the onions and garlic for extra flavor. Turn the pan off and top with cheese and oregano. Place a lid on and allow to stand another 5 minutes. Delicious alone or especially on a slice of good bread with tomato.