Sprinkle eggplant slices with salt on both sides. Place in a colander set over a bowl; let stand 1 hour to drain. Discard liquid; rinse eggplant slices under cold running water. Place on several layers of paper towels, and press out water.
Preheat a grill or grill pan over medium-high heat. Generously brush both sides of eggplant slices with oil; sprinkle with pepper and herbs of choice. Place on grill, and cook until browned, 5 to 6 minutes. Flip eggplant slices, and cook until browned on bottom. Serve hot, drizzled with olive oil and sprinkled with salt and pepper.

EASY EGGPLANT PARMESAN RECIPE   recipezaar.com#220757
55 min | 15 min prep
SERVES 4

1 large eggplant, peeled and cut into 1/3 inch slices
1 egg beaten
1 1/2 cups seasoned dry bread crumbs
1/4 cup olive oil
3 cups spaghetti sauce
1/2 lb shredded mozzarella cheese
1/3 cup grated parmesan cheese

Arrange a layer of eggplant slices in a colander. Sprinkle generously with salt. Continue layering and salting all eggplant slices. Let stand 30 minutes. Rinse and pat dry. Dip each eggplant slice in beaten egg, and dredge with breadcrumbs.

Heat oil in a heavy skillet. Over medium high heat fry eggplant in hot oil about 2 minutes per side until golden. Drain on absorbent paper. Preheat oven to temperature 350°F Arrange half the eggplant slices in the bottom of baking dish sprayed lightly with nonstick spray. Spread half the sauce over top. Sprinkle with half the mozzarella and half the Parmesan. Repeat layers. Bake 20-25 minutes or until mixture is bubbly.

EASY EGGPLANT PARMESAN Pam Anderson, allrecipes.com
"A healthier, no-fry solution for this American version of an Italian favorite."
Prep Time: 25 Minutes Cook Time: 50 Minutes Ready In: 1 Hour 15 Minutes Yields: 4 servings

2 medium eggplants, peeled and thinly sliced into 1/2 inch Rounds
1 tablespoon salt
1 egg, beaten
1 1/2 cups plain bread crumbs
2 cups tomato sauce, divided
1 (16 ounce) package shredded mozzarella cheese, divided
1/3 cup grated Parmesan cheese, divided
1 teaspoon dried basil

  Heat oven to 350 degrees F (177 degrees C).
Place sliced eggplant in a colander and sprinkle salt over eggplant and let stand 10 minutes; rinse salt and pat dry. Dip eggplant in egg then in bread crumbs. Place a single layer on a sheet pan. Bake until tender, about 5-7 minutes on each side.
Add 1 cup tomato sauce to 9x13 baking dish, half of the eggplant, mozzarella and parmesan cheese; repeat layering process finishing with the cheeses. Sprinkle basil on top.
Bake for 30 minutes, or until golden brown. Cool 5 minutes before slicing and serving.

EGGPLANT AND TOMATO SANDWICHES WITH GARLIC-THYME MAYO 
(Bon Appétit, April 2000)

1 egg, beaten and mixed with 1 tablespoon water
¼ cup grated Parmesan cheese
2 cloves garlic, minced
2 tomatoes, sliced
1 eggplant, peeled, sliced into 1/4-inch rounds
½ cup mayonnaise
2 teaspoons thyme leaves
1 loaf French bread, sliced in half lengthwise

  Brush the eggplant slices with the egg and dip both sides in Parmesan cheese. Place slices on a sheet pan and place under broiler. Brown both sides, about 5 minutes. Set aside to cool. Mix garlic and thyme into mayonnaise. Spread mayonnaise on bread. Layer the eggplant and tomato slices on the bread. Slice sandwich into 4 sections.

HEARTY EGGPLANT PITA SANDWICHES WITH PEPPERS, CUCUMBERS & TOMATOES
(Bon Appétit April 2000)

Sauce:
1 C nonfat plain yogurt
1/2 C mayonnaise
1 7-0z jar roasted red peppers, drained, chopped
1/3 C packed fresh basil leaves, thinly sliced
1 large garlic clove, pressed

Sandwiches:
vegetable oil spray
1/4 C olive oil
1/4 C balsamic vinegar or rice vinegar
1 1/2 Tbs dried oregano
2 eggs
2 Tbs water
Fresh breadcrumbs from french bread
All purpose flour
1 med. eggplant, cut crosswise into 1/4” slices
6 pita bread rounds
2-4 tomatoes, sliced - depending on size
1 cucumber, cut diagonally into 1/4” thick slices
1 7-oz jar roasted red peppers, drained, cut into strips, or fresh red peppers, cut into strips and sauteéd in butter until tender and browning.

Sauce: Whisk yogurt, mayonnaise, peppers, basil and garlic in medium bowl to blend. Season to taste with salt and pepper. Cover and refrigerate. 

Sandwiches: Preheat oven to 425°F. Spray 2 heavy large baking sheets with vegetable oil spray. Whisk olive oil, vinegar and oregano in small bowl to blend. Season to taste with salt and pepper. Whisk eggs and 2 Tbs water in medium bowl to blend. Place breadcrumbs in shallow dish. Place flour in another shallow dish. Lightly dust each eggplant slice with flour; dip eggplant into egg mixture and then into breadcrumbs, coating completely. Place eggplant slices on prepared baking sheets. Drizzle with olive oil mixture. Let stand 15 minutes. Bake until brown on both sides and tender, turning occasionally, about 35 minutes. Remove from oven; cool eggplant on baking sheets. Place 2 or 3 eggplant slices in each pita. Stuff each pita equally with tomatoes, cucumber and red pepper strips. Drizzle 1/3 cup sauce over filling in each pita and serve. Makes 6 servings.

Thai Basil Eggplant (thaitable.com)
This is a simple dish to make. The basil and chili pepper, however, turn the mundane eggplant into something exciting. It can also be made without peppers for kids. American or Japanese eggplant can be used in this recipe.

1 tablespoon vegetable oil
1 bunch basil leaves picked from the stem
1 tablespoon sugar
2 cloves garlic, chopped
2 tablespoons fish sauce Or soy sauce
2 eggplants
2 chili peppers (or ½ tsp crushed red chilies)

Slice the eggplants into irregular shapes for easy turning in the pan. When it is sliced into a small disk, it tends to stick to the bottom of the pan and makes it difficult to flip or turn.

Chop garlic and slice chili peppers. Pick the leaves from the stem of the basil.
Heat a pan or wok over high or medium high. Add oil, chili peppers and garlic. Stir until the garlic turn golden brown. Add eggplant and stir. Add a cup of water and cover the pan or wok with a lid. Keep the lid close until the eggplant is cooked. It should take about 5-7 minutes before the eggplant is done. The eggplant turns from white to translucent when it is done. Almost all of the water should have been evaporated at this point. If the eggplant is still not cooked, add a little bit more water and keep lid closed until the eggplant is ready. Add fish sauce and sugar and stir. Add basil and quickly stir to heat the basil, so that it retains it color. Turn off heat immediately.
Serve hot with rice.  

STIR FRIED CHINESE EGGPLANT  Submitted by member Nancy Cobble

4-5 small eggplant, cubed into 1/2" pieces
1 yellow summer squash, cubed into 1/2" pieces
4 green onions (scallions), chopped using both white & green parts
2 cloves garlic, chopped finely
3 small hot red peppers (Thai chiles), chopped with seeds
1 jalapeno, seeds removed, chopped
1/8 cup balsamic vinegar
1/4 cup soy sauce
1/4 cup sherry or white wine
2 tsp. cornstarch
water

Put garlic & pepers into balsamic vinegar mixed with soy sauce to marinate. Heat about 3 Tbsp. of oil in a wok over high heat. When hot, stir fry half of the onions briefly, then pour balsamic vinegar mixture into wok. Stir fry for 30 seconds, then add eggplant and squash. Cook these until they are well coated. Pour in 1/4 cup of sherry and 1/4 cup of water; put lid on and cook for 10 minutes over high heat. Check, stir, and add more water as needed to prevent sticking. Put lid back on for 10 more minutes. Mix 2 tsp cornstarch into 1/4 cup of cold water, and pour into mixture. Stir until it thickens, and add more water as needed. Add the remaining green onions, stir and serve over rice.

NEW RECIPES FOR 2009

BRAISED LONG EGGPLANT STUFFED WITH GARLIC
Local Flavors, Deborah Madison
Serves 4

8-12 long skinny eggplants
2 plump cloves of garlic, peeled & thinly sliced
2 Tbsp. olive oil
sea salt & pepper
chopped flat leaf parsley & vinegar for serving (optional)

Cut several slits in each eggplant & insert a sliver of garlic into each. Heat olive oil in a wide skillet & add eggplant. Cook until it starts to sizzle & color a bit, about 5 minutes. Add 1 cup of water & 1/2 tsp. salt & bring to a boil. Reduce heat to medium-low, cover, and cook till eggplants are golden, about 10 minutes.Arrange on a platter, season with pepper & shower with a bit of parsley. Serve with vinegar for those who like a bit of sharpness with eggplant.

A FARMER'S STEW
Local Flavors, Deborah Madison
Serves 3-4

3 Tbsp. olive oil
2 big onions, coarsely chopped
a few sprigs of thyme or savory
3 T. chopped oregano
8 skinny eggplants, cut into 2" lengths
1.5# summer squash/zucchini, cut into large wedges
2 Tbsp. tomato paste
sea salt & pepper
1/2 c. water or white wine
vinegar (optional)

Heat oil in a Dutch oven, or other deep pot with tight fitting lid. Add onions, thyme & oregano. Cook over medium-high heat, shaking pan occasionally while you prepare the remaining vegetables. Add eggplants & squash, give them a stir & cook, keeping the heat high & shaking pan occasionally, until they begin to give off an enticing smell. This should take 10-15 minutes.Stir in tomato paste, add the salt & wine or water. Cover pan, turn heat to low & cook 10 minutes. The vegetables should look nice & tender. Season with pepper. Add a few drops of vinegar if you like sharpness. Serve over couscous or rice mounded on a piece of garlicky toasted bread. (This recipe doesn't call for any meat, but you could sauté some cubed chicken breast in step one, then proceed with the rest of the recipe.)

EGGPLANT GRATIN
Ina Garten, Food Network
2 servings

Good olive oil, for frying
3/4 pound eggplant, unpeeled, sliced 1/2-inch thick
1/4 cup ricotta cheese
1 extra-large egg
1/4 cup half-and-half
1/2 cup plus 2 tablespoons freshly grated Parmesan
Kosher salt
Freshly ground black pepper
1/2 cup good bottled marinara sauce

Preheat the oven to 400 degrees F. Heat about 1/8-inch of olive oil in a very large frying pan over medium heat. When the oil is almost smoking, add several slices of eggplant and cook, turning once, until they are evenly browned on both sides and cooked through, about 5 minutes. Be careful, it splatters! Transfer the cooked eggplant slices to paper towels to drain. Add more oil, heat, and add more eggplant until all the slices are cooked. Meanwhile, in a small bowl, mix together the ricotta, egg, half-and-half, 1/4 cup of the Parmesan, 1/8 teaspoon salt, and 1/8 teaspoon pepper.
In each of 2 individual gratin dishes, place a layer of eggplant slices, then sprinkle with Parmesan, salt and pepper and spoon 1/2 of the marinara sauce. Next, add a second layer of eggplant, more salt and pepper, half the ricotta mixture, and finally 1 tablespoon of grated Parmesan on top.
Place the gratins on a baking sheet and bake for 25 to 30 minutes or until the custard sets and the top is browned. Serve warm.

ROASTED EGGPLANT SPREAD
From Barefoot Contessa Family Style
6 to 8 servings

1 medium eggplant
2 red bell peppers, seeded
1 red onion, peeled
2 garlic cloves, minced
3 tablespoons good olive oil
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1 tablespoon tomato paste

Preheat the oven to 400 degrees F.
Cut the eggplant, bell pepper, and onion into 1-inch cubes. Toss them in a large bowl with the garlic, olive oil, salt, and pepper. Spread them on a baking sheet. Roast for 45 minutes, until the vegetables are lightly browned and soft, tossing once during cooking. Cool slightly. Place the vegetables in a food processor fitted with a steel blade, add the tomato paste, and pulse 3 or 4 times to blend. Taste for salt and pepper.

CHICKPEA, EGGPLANT, AND TOMATO TARTS
Gourmet | November 2005

These satisfying tarts may incite "vegetarian envy" in your meat-eating guests. The recipe makes 4 sizable main-course portions, but the tarts could be halved (or even quartered) to serve as a side dish. Either way, they are delicious with the roasted mushroom and barley gravy-- recipe follows. Makes 4 vegetarian main-course or 8 to 10 side-dish servings

1 (1-lb) eggplant
1 3/4 teaspoons salt
1/2 cup extra-virgin olive oil
1 medium onion, halved lengthwise, then cut crosswise into 1/2-inch-thick slices
1 Turkish or 1/2 California bay leaf
3 garlic cloves, minced
1 (14 1/2- to 16-oz) can stewed tomatoes, drained, reserving juice, and coarsely chopped
1/2 teaspoon paprika (not hot)
1/8 teaspoon ground cumin
1 (15- to 19-oz) can chickpeas, rinsed and drained
1 teaspoon sugar
1 1/2 teaspoons black pepper
1/4 cup coarsely chopped fresh flat-leaf parsley
6 (17- by 12-inch) phyllo sheets (from a 1-lb package), thawed if frozen
Garnish: fresh flat-leaf parsley leaves, torn into pieces

Make filling:
Peel eggplant and cut into 1/2-inch cubes. Toss with 1 teaspoon salt in a large bowl and let stand 15 minutes, then rinse in a colander under cold water and squeeze out excess water. Heat 2 tablespoons oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then cook onion with bay leaf, stirring occasionally, until golden, about 5 minutes. Add 1 tablespoon oil, eggplant, and garlic and cook, stirring, until eggplant is tender, 8 to 10 minutes. Add tomatoes (without juice), paprika, and cumin and cook, stirring, 3 minutes. Add reserved tomato juice, chickpeas, sugar, 1/2 teaspoon pepper, and remaining 3/4 teaspoon salt and simmer, stirring occasionally, until filling is thickened and most of liquid is evaporated, about 5 minutes. Remove from heat and stir in parsley, then discard bay leaf.
Make tarts:
Put oven rack in middle position and preheat oven to 425°F. Line a large baking sheet with foil.
Unroll phyllo and cover stack with plastic wrap and a dampened kitchen towel. Keeping remaining phyllo covered, lightly brush 1 phyllo sheet with some of remaining oil and top with 2 more sheets, brushing each with oil. Sprinkle with 1/2 teaspoon pepper, then cut stack in half crosswise with a sharp knife. Spoon 1 cup filling into center of each half. Crumple edges of phyllo and shape into a crescent, leaving filling exposed, then transfer to baking sheet using a spatula. Make 2 more tarts in same manner, arranging about 1/2 inch apart on baking sheet. Bake, rotating baking sheet 180 degrees after 10 minutes, until edges of tarts are golden, 15 to 20 minutes total. Serve immediately.
Cooks' notes:
•Filling, without parsley, can be made 1 day ahead and chilled, covered. Stir in parsley before using.
•Tarts can be baked 6 hours ahead and kept, uncovered, at room temperature. Reheat in a 350°F oven 15 to 20 minutes (while turkey stands, if making).

 
ROASTED MUSHROOM AND BARLEY GRAVY
Gourmet | November 2005

This vegetarian gravy is layered with bold flavors — from the onions to the roasted mushrooms and barley — each of which makes a real statement. Even our carnivorous food editors agree it's one of the best gravies they've ever tasted. Yield: Makes about 6 cups

1/2 lb portabella mushrooms
1/2 lb fresh shiitake mushrooms
1/2 lb white mushrooms
1/4 cup olive oil
3 tablespoons pearl barley
1 large onion, left unpeeled
2 celery ribs with leaves
1 Turkish or 1/2 California bay leaf
8 cups water
2 fresh thyme sprigs
1 tablespoon tomato paste
1/2 cup dry white wine
1 teaspoon salt
1 teaspoon black pepper

Put oven racks in upper and lower thirds of oven and preheat oven to 400°F.
Twist off and reserve stems from portabellas. Using a paring knife, scrape off and discard gills from underside of portabella caps, then cut caps into 1-inch pieces. Cut off and reserve stems from shiitakes, then quarter shiitakes and white mushrooms. Toss portabella, shiitake, and white mushrooms (but not reserved stems) with 2 tablespoons oil and spread in a 17- by 11-inch flameproof roasting pan. Roast in upper third of oven, stirring occasionally, until golden, about 1 hour. Meanwhile, spread barley in a shallow baking pan and roast in lower third of oven, stirring occasionally, 1 hour (barley will be dark brown and smell burned after about 10 minutes, but don't worry — just continue roasting).
While mushrooms and barley roast, peel onion, reserving skin, and coarsely chop onion. Trim celery, reserving trimmings and leaves, and coarsely chop celery. Bring onion skin, celery trimmings, mushroom stems, bay leaf, and 7 cups water to a boil in a 4-quart pot, then reduce heat and simmer 40 minutes. Add hot roasted barley to broth, then remove from heat and let stand 5 minutes. Pour through a fine-mesh sieve into a 2-quart glass measure, pressing hard on and then discarding solids (you will have about 6 cups broth). Heat remaining 2 tablespoons oil in a 5- to 6-quart heavy pot over moderately high heat until hot but not smoking, then sauté onion, celery, and thyme, stirring occasionally, until vegetables are golden, about 15 minutes. Add tomato paste and cook, stirring frequently, until paste is very thick, about 1 minute. Add wine and cook, stirring and scraping up any brown bits, 1 minute. Stir in roasted mushrooms (reserve roasting pan) and strained broth and bring to a simmer. Straddle mushroom-roasting pan across 2 burners and add remaining cup water, then deglaze pan by boiling over high heat, stirring and scraping up any brown bits, 1 minute. Pour into mushroom mixture and stir in salt and pepper, then simmer, partially covered, until vegetables are very tender, about 30 minutes.
Purée in 2 batches in a blender (use caution when blending hot liquids). Force through fine-mesh sieve into a bowl, discarding solids. Season with salt and pepper.
Cooks' note:
Gravy can be made 5 days ahead and cooled completely, uncovered, then chilled, covered. Bring to a boil just before serving.

VEGGIE TACOS
PARADE | January 2008 Sheila Lukins
You can make the veggie filling a day ahead and refrigerate. Simply reheat 1 1/2 hours before filling the tacos.
Yield: Makes 8 tacos

Vegetable Filling:
1 small eggplant, cut into 1/2-inch cubes
1 1/2 teaspoons coarse salt
6 tablespoons olive oil
3/4 cup diced onion
2 cloves of garlic, finely chopped
1 cup diced red bell pepper
1 can (28 ounces) tomatoes
3/4 pound plum tomatoes, cut into 1-inch cubes
1 tablespoon chili powder
1 1/2 teaspoons cumin
Salt and pepper, to taste
1/4 cup chopped parsley
1/2 cup canned dark-red kidney beans, drained
1/2 cup canned chickpeas, drained

For the tacos:
8 hard corn taco shells
2 cups finely shredded iceberg lettuce
1 cup diced red onion
4 ripe plum tomatoes, diced
8 ounces sour cream
8 ounces grated Cheddar cheese

Place the eggplant in a colander and sprinkle with the salt. Let stand for 1 hour. Pat dry with paper towels. Meanwhile, heat 4 tablespoons of the oil in a large skillet over medium heat. Add the eggplant and sauté until almost tender, adding more oil if necessary. Remove to a casserole. Heat the remaining oil in the same skillet over low heat; wilt the onion, garlic and red pepper for 10 minutes, then add to the casserole. Place casserole over low heat and add the ingredients up through the parsley. Cook, uncovered, stirring frequently, for 30 minutes. Stir in the kidney beans and chickpeas; cook for 15 minutes. The skin of the eggplant should be tender. Adjust seasonings. Prepare the tacos: Place 1/4 cup of the cooked veggies in each taco shell. Top with some shredded lettuce and 1 tablespoon each of the onion and tomatoes. Dollop with sour cream and sprinkle with cheese. Serve immediately.

GRILLED EGGPLANT AND TOMATO CASSEROLE
Courtesy of Jayni Carey
Serves 6 as a side dish

1 medium purple eggplant, about 1 pound
1 pound small to medium tomatoes
extra-virgin olive oil
salt & black pepper
½ cup thinly sliced fresh basil leaves
4 ounces fresh mozzarella cheese, cubed