Eggplant Parmesan -- from Allrecipes.com

 Great recipe to make when you have a lot of eggplant! 

Ingredients:

• 3 eggplant, peeled and thinly sliced  
  2 eggs, beaten 
  4 cups Italian seasoned bread crumbs 
  6 cups spaghetti sauce, divided                                                                                                     1 (16 ounce) package mozzarella cheese, shredded and divided                                                 1/2 cup grated Parmesan cheese, divided                                                                                       1/2 teaspoon dried basil

 

Directions:

1. Preheat oven to 350 degrees F (175 degrees C).
2. Dip eggplant slices in egg, then in bread crumbs. Place in a single layer on a baking sheet. Bake in preheated oven for 5 minutes on each side.
3. In a 9x13 inch baking dish spread spaghetti sauce to cover the bottom. Place a layer of eggplant slices in the sauce. Sprinkle with mozzarella and Parmesan cheeses. Repeat with remaining ingredients, ending with the cheeses. Sprinkle basil on top.
4. Bake in preheated oven for 35 minutes, or until golden brown.

Eggplant Salad

Ingredients

• 1/2 cup olive oil
• 3 tablespoons fresh lemon juice
• 1 tablespoon Dijon mustard
• 1 garlic clove, chopped and mashed to a paste with 1 teaspoon salt
• 1/2 cup packed fresh basil leaves, washed well and spun dry
• 2 large eggplants (about 1 1/2 pounds each), cut crosswise into 1/2-inch-thick slices
• 1/4 cup pine nuts, toasted

Preparation

Preheat broiler.

In a blender, blend oil, lemon juice, mustard, garlic paste, and half of basil until smooth. In a measuring cup, reserve 1/4 cup dressing and in a large bowl, toss remaining dressing with eggplant slices.

Arrange half of eggplant slices in one layer on a large baking sheet and broil about 4 inches from heat until golden, 8 to 10 minutes. Turn slices and broil until golden, 5 to 7 minutes more. Transfer eggplant slices to a plate to cool and broil remaining eggplant slices in same manner.

Arrange eggplant and remaining basil on a platter. Drizzle salad with reserved dressing and sprinkle with pine nuts.

G

Garden Vegetable Pasta Salad from Taste of Home

This pasta salad is delicious!  We don't like olives so I omitted that and I also use less of the feta and dresssing.

• 1 pound fusilli or pasta of your choice
• 2 medium eggplant
• 2 medium zucchini
• 2 medium yellow summer squash
• 1 large red onion, cut into 1/2-inch slices
• 1 medium sweet red pepper, cut in half and seeds removed
• 1/4 cup olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 3 plum tomatoes, chopped
• 1-1/2 cups (6 ounces) crumbled feta cheese
• 2 cans (2-1/4 ounces each) sliced ripe olives, drained
• 2 tablespoons minced fresh parsley

• PARMESAN VINAIGRETTE:
• 3/4 cup olive oil
• 1/3 cup grated Parmesan cheese
• 1/3 cup white wine vinegar
• 3 tablespoons lemon juice
• 1 teaspoon sugar
• 1 garlic clove, minced
• 1 teaspoon salt
• 1/2 teaspoon dried oregano
• 1/2 teaspoon pepper

Directions

• Cook pasta according to package directions; drain and rinse in cold water. Place in a large bowl and set aside.
• Meanwhile, cut the eggplant, zucchini and summer squash lengthwise into 3/4-in.-thick slices. Brush the eggplant, zucchini, summer squash, red onion and red pepper with oil; sprinkle with salt and pepper. Grill vegetables, covered, over medium heat for 4-6 minutes on each side or until crisp-tender. When cool enough to handle, cut into cubes.
• Add the tomatoes, feta cheese, olives, parsley and grilled vegetables to the pasta. In a small bowl, whisk the vinaigrette ingredients. Pour over salad; toss to coat. Cover and refrigerate until serving. 

• Yield: 26 servings (3/4 cup each).

Roasted Eggplant Spread from Ina Garten

Ingredients

• 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

Directions

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.

Balsamic Roasted August Vegetables

Ingredients

• 2 tablespoons balsamic vinegar
• 1 teaspoon Dijon mustard
• 1/3 cup extra-virgin olive oil
• 3 garlic cloves, pressed
• 2 teaspoons finely chopped fresh thyme
• 2 tablespoons finely chopped fresh basil
• 2 large red onions, halved, thinly sliced
• 1 yellow bell pepper, cut into 1/2-inch-wide strips
• 1 red bell pepper, cut into 1/2-inch-wide strips
• 1 orange bell pepper, cut into 1/2-inch-wide strips
• 1 1-pound eggplant, peeled and quartered lengthwise, cut into 1/2 inch slices
  
• 1/2 pound yellow squash (about 2 medium), cut into 1/3-inch-thick rounds
• 1/2 pound zucchini (about 2 medium), cut into 1/3-inch-thick rounds
• Coarse kosher salt

Preparation:

Whisk vinegar and mustard in medium bowl. Gradually whisk in oil. Stir in garlic, thyme, and basil. Season to taste with salt and pepper. DO AHEAD: Dressing can be made 1 day ahead. Cover and chill.

Preheat oven to 425°F. Toss onions and next 6 ingredients in large bowl; sprinkle with coarse salt and pepper. Add dressing; toss to coat. Divide between 2 large rimmed baking sheets. Roast until vegetables are tender and slightly brown around edges, about 20-30 minutes. Check and stir halfway through cooking.

Eggplant Sauce Canning Recipe

Ingredients:

7 7

Servings Size

• pints

Servings: 7 pints

• 2 tablespoons olive oil
• 1 large onion, chopped
• 6 cloves garlic, chopped
• 1 large bell pepper chopped
• 2 lbs eggplant peeled & cubed
• 8 cups tomatoes peeled & cubed
• 1 (6 ounce) cans tomato paste
• 4 tablespoons fresh basil
• 2 teaspoons dried oregano
• 1/3 cup sugar
• 1/8 cup salt
• 1 teaspoon pepper
• 1 cup dry red wine
  

1. In a very large kettle, heat olive oil over medium heat.
2. Add onion and garlic; cook until the onion is soft.
3. Add tomatoes, eggplant, bell pepper, tomato paste, basil, oregano, sugar, salt, pepper, and wine; stir.
4. Bring to boil; reduce heat, cover and simmer for 30 minutes, stirring occasionally.
5. Put into hot jars and seal.
6. Makes 7 pints or 4 quarts.
7. Process in hot water bath for 40 minutes.

This is very good served over pasta with Mozzarella or feta cheese.

Layered Eggplant, Zucchini, and Tomato Casserole from Food and Wine

Ingredients

• 1. 3 tablespoons extra-virgin olive oil, plus more for greasing and brushing
  2. 3 medium zucchini (1 1/2 pounds), sliced lengthwise 1/4 inch thick
  3. 2 long, narrow eggplants (1 1/2 pounds), peeled and sliced lengthwise 1/3 inch thick
  4. Salt and freshly ground pepper
  5. 1 large shallot, minced
  6. 1 pound plum tomatoes, cut into 1/2-inch dice
  7. 3 ounces feta cheese, crumbled (3/4 cup)
  8. 1/4 cup chopped basil
  9. 1/3 cup panko or coarse dry bread crumbs

Directions

1. Preheat the oven to 425°. Oil 2 large rimmed baking sheets. Put the zucchini slices on one sheet and the eggplant on the other. Brush the slices all over with oil and season with salt and pepper. Arrange the slices on each sheet in a slightly overlapping layer. Bake for 15 minutes, until tender.
2. Meanwhile, in a large skillet, heat 2 tablespoons of the oil. Add the shallot and cook over moderate heat until softened, 3 minutes. Add the tomatoes and cook over high heat until slightly softened and bubbling, 1 minute. Season with salt and pepper.
3. Oil a large, shallow baking dish (about 10 by 15 inches). Lay half of the eggplant in the dish and spread one-fourth of the tomatoes on top. Scatter with half of the feta and basil. Layer half of the zucchini on top, followed by another one-fourth of the tomato and the remaining basil, eggplant and zucchini. Top with the remaining tomato and feta. Mix the panko with the remaining 1 tablespoon of oil and sprinkle over the casserole. Bake in the upper third of the oven for 20 minutes, until bubbling and crisp. Let stand for 5 minutes, then serve hot or warm.

Baba Ghanoush from Williams Sonoma Small Plates

Ingredients
1 large eggplant
1/4 cup tahini
3 garlic cloves minced
1/4 cup lemon juice, plus more as needed
1 pinch ground cumin
salt, to taste
1 tablespoon EVOO
1 tablespoon chopped fresh flat-leaf parsley
1/4 cup brine-cured black olives, such as kalamata (optional)

Directions
1. Prepare a medium-hot fire in a charcoal grill. Preheat an oven to 375°F.

2. Prick the eggplant with a fork in several places and place on the grill rack 4 to 5 inches from
the fire. Grill, turning frequently, until the skin blackens and blisters and the flesh just begins to feel soft, 10 to 15 minutes.

3. Transfer the eggplant to a baking sheet and bake until very soft, 15 to 20 minutes. Remove from the oven, let cool slightly, and peel off and discard the skin.

4. Place the eggplant flesh in a bowl. Using a fork, mash the eggplant to a paste and add the 1/4 cup tahini, the garlic, the 1/4 cup lemon juice and the cumin and mix well.

5. Season with salt, then taste and add more tahini and/or lemon juice, if needed.

6. Transfer the mixture to a serving bowl and spread with the back of a spoon to form a shallow well. Drizzle the olive oil over the top and sprinkle with the parsley. Place the olives around the sides if desired.

Serve at room temperature.
Makes 6 servings