Any good recipes for egg plant?

I have several egg plant fresh from the garden and I have no idea what to do with it. Maybe egg plant parmesian, but how do I do this?Any good recipes for egg plant?
eggplant lasagna:





2Qrt water (with one tsp salt)


1tsp cooking oil


1/2 pound lasagna noodles


1medium eggplant


1(6-ounce) can tomato paste


1 cup red wine


1/2 cup hot water


1 garlic clove,crushed


1tsp crumbled dry basil


1tsp ground turmeric


Salt and Pepper


10 black olives,pitted,chopped


1/2 cup grated Parmesan cheese





Heat salted water and oil to boiling.Cook noodles 12 to 15 minutes;drain.Arrange on platter.


Slice unpeeled eggplant crosswise into 1/4 inch rounds:fry both sides in heated oil until tender.(They cook quickly and absorb considerable oil, which must be added consistantly.)


Drain on absorbent paper.


Combine tomato paste,wine,water,garlic,basil,turmeric,s鈥?pepper to taste;simmer 5 minutes.Add green pepper and olives;cook 5 minutes.


Arrange layer of Lasagna in buttered shallow baking dish.Cover with a layer of eggplant slices and several spoonfuls of sauce;sprinkle with cheese.Repeat until all ingredients are used.Bake in preheated 350F oven 30 minutes.Yield 4 to 6 servings.Any good recipes for egg plant?
I made ratatouille this weekend and I thought it was very good. Skin one egg plant, cube and salt it lightly before placing it in paper towels to drain (I've read that this removes any bitter flavor from the egg plant). Chop one onion, one green bell pepper, three zucchinis, and a few teaspoons of fresh parsley. Pour several tablespoons of olive oil into a pot and saute the onions and garlic for about five minutes. Stir in the eggplant for a couple of minutes and then add the bell pepper and squash. Add two cans of diced tomatoes, salt pepper,parsley, time, and basil. Cover and let simmer for about fifteen minutes.
They are really good if you coat them in a mixture of salt, pepper and cornmeal. Dip them in milk first then the cornmeal mixture and fry them. Wonderfully good.
Eggplant, Roman Style (Melanzane alla Romana)





This is a common lunch dish in Rome and it is simply a quick and easy form of Eggplant Parmesan. It is nice for a party because you can make it ahead and pop it into an oven at the last minute.





The eggplants are sliced 1/3 inch thick and salted. Allow to drain in a colander for 1/2 hour. Rinse with water and pat dry with paper towels. Pan-brown the slices on both sides, in a little olive oil. Arrange on a baking sheet.





Brown a bit of hamburger, along with some chopped yellow onion, crushed garlic, and salt and pepper. Place a bit of the cooked meat on top of each eggplant slice. Top with a bit of Italian Tomato Sauce along with a sprinkle of grated Parmesan or Romano cheese. Place a slice of mozzarella cheese on top of each and sprinkle with a it of oregano. Bake in a 375 degree oven until all is hot and bubbly. You may wish to broil at the last minute, thus browning the cheese.
I really like them sliced, breaded and fried. That is how my mom always cooked them and they were marvelous.
Aubergine Parmegian





First of all take a large aubergine and cut it into slices the width of a pound coin. Salt it and leave to drain in a colander.





Meanwhile fry a couple of garlic cloves in some olive oil. When they are turning golden, add a tin of plum tomatoes, a pinch of chilli flakes, a pinch of sugar and some salt and pepper. Cook gently until thick and pulpy.





Rinse the aubergines and pat them dry. Now you can either fry them or bake them in a hot oven for 10-25 mins ( I do the latter as this dish can be heavy otherwise ). You will also need a ball of mozzarella, sliced and some grated parmesan.





Take an oven proof dish and grease it with a little olive oil, put in a layer of aubergine slices, half the mozzarella, one third of the sauce, some more aubergine, the rest of the mozzarella, sauce, the last slices of aubergine, the rest of the sauce and sprinkle with a good handful of the grated parmesan. Whilst you are layering season and add torn up basil leaves.





Bake in a hot oven for 30 mins or until golden and bubbling.





This is my own recipe so I hope you like it. I love aubergines ( eggplants ) and have lots of other good recipes.
I slice the eggplant into about quarter inch slices, lay them down on a cookie sheet/baking pan, then drizzle them with a mixture of olive oil, balsamic vinegar, garlic, finely chopped tomato, chopped fresh basil and maybe some goat cheese. Bake in a 400 degree oven for 20-30 minutes and serve with a grain or pasta. I've gotten lots of compliments on this recipe!
Uhm, my mom used to cut it up to about 1/2 and inch a slice and bake them.


Then we just ate it with soysauce and lemon.


It was really good :]