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Here are the basic ingredients. You can go as extreme as you want to go, or as basic as you want to go. Feel free to experiment.

Egg Plant (enough to feed the family), cut into 1/2" slices or slightly thicker, depending on taste

Rose Mary, 4 sprigs (more or less depending on your taste), removed from stems and left whole

Extra Virgin Olive Oil (for flavor, and you may want to add some butter in the pan, for more flavor)

Salt and Pepper (to season the egg plants, cause like Emeril, the Egg Plants I get don't come seasoned).
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All that you do is to take the EVOO (and butter), and bring it to temperature. Then, take your Rose Mary and saute the "leaves" in the EVOO until aromatic.

Season the egg plant with salt and pepper, and your favorite seasoning on both sides. Take them and lay them in the EVOO and rosemary and good until tender. *If the egg plant soaks up all the EVOO, just add more so that you can keep the frying process going*

Once they are cooked, lay them on a plate to rest for 5-10 minutes.

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You can also chop the egg plant into cubes of the same size, for even cooking, and do the same steps above.

After cooking the egg plant, you can mash the egg plant and make a new version of "mashed potatoes".

You can put them on a bun with tomatoes, lettuce, onion and pickle, and eat it just like a hamburger.

You can leave the skin on if you would like, that is entirely up to you.
 

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I love eggplant. Growing up in a large italian family, I have eaten tons of eggplant parmigiana. One tip I have learned over the years is that eggplant is VERY oily. The way to combat that is to lay the slices out on paper towels, salt them and let them sit for an hour or so. This will help draw the oils out. Before you cook them, rinse them off to remove the salt.
 

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Slice the eggplant about 3/8 to 1/2 inch thick,brush on some evoo, salt & pepper,
& toss on the grill, tasty, tasty. You can also do that with squash, zucchini, potatoes, & other vegies.
Rodney
 

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With the eggplant you can slice several plum tomatos in half, season, & place on the grill & don't turn them. You also can grill the big white mushrooms, season to taste, brush on some oil, let your mouth water. Portabellas are great on the grill also.
Rodney
 

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I am the one that created this thread. Egg plant is awesome. I don't consider it a vegetable that needs an acquired taste. I suppose that some don't like it, though. I love it. :thumbup01:
 

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That sounds yummy!!!

I take eggplant (Several large ones) and cut them in thick slices, about the same 1/2 inch thick, let them rest a few minutes and then paper towel dry them. Bake at 350 degrees for 1 hour on olive oiled cookie sheet (it takes several cookie sheets) let cool and then mash it up. Mix with an egg, 1/2 cup parmesan cheese, 1/4 cup breadcrumbs, chopped fresh parsley salt and pepper. Roll into very large balls then push a cube of Mozzerella cheese to the center (where cheese is covered up). Then dip in another egg and roll in plate of breadcrumbs. Deep fry these in olive oil!

San :)
 

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Bass_fishing_girl said:
That sounds yummy!!!

I take eggplant (Several large ones) and cut them in thick slices, about the same 1/2 inch thick, let them rest a few minutes and then paper towel dry them. Bake at 350 degrees for 1 hour on olive oiled cookie sheet (it takes several cookie sheets) let cool and then mash it up. Mix with an egg, 1/2 cup parmesan cheese, 1/4 cup breadcrumbs, chopped fresh parsley salt and pepper. Roll into very large balls then push a cube of Mozzerella cheese to the center (where cheese is covered up). Then dip in another egg and roll in plate of breadcrumbs. Deep fry these in olive oil!

San :)
What time is dinner? :cheers: :cool1:
 

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EastTexasBassNut said:
sounds good, but i still ain't eating egg plant! LOL
Eggplant is really delicious. You can also bake ur eggplant with a slice of home grown garden tomato and a slice of mozzerella cheese, oh that is yummy 2!

San :)
 

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We love it fried. Season 1/2" slices with your favorite herbs. Mix up some pancake batter a little on the thin side, season to taste, and dip the slices in it, then pan fry in hot oil. We have someone allergic to wheat so we use buckwheat pancake mix.

Jim
 
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