Eggplant Recipes

If you like eggplant, you’re in luck! I’m going to share two of my favorite eggplant recipes plus one from my heroine, Dani Hart from 30 Seconds.

Eggplant Sandwich

Need:

Eggplant, sliced

Onion, sliced

Tomato, sliced

Sub bun (Or whatever type of bun you prefer.)

Mayo

Mustard

Garlic powder

Dried basil

Olive Oil

Instructions:

1. Season both sides of the eggplant slices with garlic powder and dried basil. Set aside.

2. Heat olive oil in a pan/skillet and brown the onions slices. Once the onions are tender, set them aside and add the eggplant.

NOTE: Eggplant soaks up oil, so you may have to add a little more oil while cooking it.

3. When the eggplant is tender, set it aside again and add the sliced tomato to the skilled. Briefly warm the tomatoes, but don’t leave it on the heat too long or they’ll get mushy.

4. While you toast the halved buns, warm up the onions and eggplants.

5. Mix a squirt of mustard in a tablespoon of mayo (to taste) and spread the mixture onto the toasted buns.

6. Stack the cooked vegetables onto the buns and ENJOY!

NOTE: You can add green pepper, zucchini, and whatever else you like. This sandwich is great with your choice of French fries or soup.

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Eggplant Pasta

Need:

Eggplant

Pasta

Cherry tomatoes

Olive Oil

Pasta Sauce (Your choice.)

Basil (Fresh is best for this.)

Instructions:

1. Fill a pot about half-way with water and set on the stove to boil. While you’re waiting, dice the eggplant into cubes. You can leave the skin if you want (I do). And halve the cherry tomatoes.

2. Heat olive oil in a skillet (Make sure it doesn’t get too hot!) and add the diced eggplant. When the eggplant is soft, add the halved cherry tomatoes.

3. When the water boils, add the pasta. After the pasta is tender, drain it and return to the pot. Combine the vegetables and pasta sauce of choice to noodles. Tear up basil leaves and add to the pasta. Heat it thoroughly.

4. Spoon out portions onto a plate or into a bowl. Enjoy!

NOTE: This pasta is great with garlic bread.

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EXCERPT:

She sipped her coffee and examined Blake over the top of her mug. “I want to cook dinner for you tonight.” He looked at her, a forked sausage halfway to his mouth. Smiling to herself, she cut a triangle from her stack of pancakes.

 “Why?”

“You have to eat.” She snapped a crispy piece of bacon in half and took a bite.

“It’s against the rules.”

“Eating?” She raised a brow at him. “I’m not asking for a date, nor am I going to poison you. I make awesome eggplant parmesan.”

“I don’t have eggplant,” he said, shoveling a forkful of scrambled eggs into his mouth as if that would end all further discussion.

“We can pick one up.”

“Excuse me?” He looked at her. “You aren’t going anywhere. Not with Red and his men after you.”

Thanks to you, she thought.

“Correction. They’re after us. I highly doubt we’d see them while picking out eggplant, unless they get a craving for cucumbers.”

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Dani’s Eggplant Parmesan

Need:

Eggplant

Olive Oil

Basil (Fresh, none of that dried crap as Dani would say.)

Mozzarella Cheese

Tomatoes

Pasta Sauce

Instructions:

1. Slice eggplant and lightly brush both sides with olive oil, set in a warm skilled and cook each side for about three minutes until lightly golden. Set aside in a baking dish.

2. Place a few fresh basil leaves onto each slice of eggplant.

3. Slice the mozzarella (as thick as you want) and layer on top of the eggplant. Then slice the tomato and place on top of the mozzarella. Add another basil leaf on top of the tomatoes.

4. Sprinkle the whole dish with parmesan cheese and pour pasta sauce over the layers of eggplant, cheese, and tomato.

5. Bake this in the oven for 20 minutes at 375 degrees.

6. Let cool and enjoy!

NOTE: Excellent with cheesy garlic bread.

QUESTIONS: Do you like eggplant? What’s your favorite eggplant recipe?