What is the best way to cook eggplant? I have pan cooked it in vegetable oil or butter,but it soaks up all?

the moisture. Then I have the whole ';pat out the oil'; process with paper towels. There must be another way such as baking it?What is the best way to cook eggplant? I have pan cooked it in vegetable oil or butter,but it soaks up all?
INGREDIENTS (Nutrition)


1 eggplant, cut into 3/4 inch slices


1 1/2 tablespoons salt


8 tablespoons olive oil


8 ounces ricotta cheese


6 ounces shredded mozzarella cheese


1/2 cup grated Parmesan cheese


1 egg, beaten


1/2 cup chopped fresh basil


4 cups pasta sauce























DIRECTIONS


Sprinkle both sides of the eggplant slices with salt. Place slices in a colander, and place a dish underneath the colander to capture liquid that will sweat out of the eggplant. Allow to sit for 30 minutes.


Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, mix the ricotta, mozzarella cheese and 1/4 cup Parmesan cheese. Mix in egg and basil.


Rinse the eggplant in cold water until all salt is removed. In a large skillet, heat 4 tablespoons olive oil over medium heat. Place one layer of eggplant in the pan, brown each side. Repeat with remaining eggplant slices, using additional oil if necessary.


In a 9x13 inch baking dish, evenly spread 1 1/2 cups of spaghetti sauce. Arrange a single layer of eggplant slices on top of the sauce. Top the eggplant with 1/2 of the cheese mixture. Repeat layering process until all the eggplant and cheese mixture is used. Pour remaining sauce on top of layers, and sprinkle with remaining Parmesan cheese.


Bake 30 to 45 minutes in the preheated oven, until sauce is bubbly.





Another : INGREDIENTS (Nutrition)


1 tablespoon olive oil


1/3 large eggplant


1 egg


1 tablespoon water


1 cup dry bread crumbs


1 tomato, chopped


1/4 cup grated Parmesan cheese


1/4 cup Italian-style salad dressing





:

















DIRECTIONS


Preheat oven to 375 degrees F (190 degrees C). Grease a baking sheet or pizza pan with olive oil.


Slice the eggplant into 8 round slices, each 1/4 to 1/2 inch thick. Trim the skin, maintaining the round shape of the slices. In a small bowl, whip together the egg and water. Place the breadcrumbs in a separate small bowl.


Dip the eggplant slices one at a time into the egg and water mixture, then into the breadcrumbs. One by one, place the coated slices in a single layer on the prepared baking sheet or pizza pan. Top the slices with equal amounts of tomato, Parmesan cheese and Italian-style salad dressing.


Bake in the preheated oven approximately 15 minutes. Change oven setting to broil, and continue cooking 3 to 5 minutes. Check the slices frequently while broiling to avoid burning.





EGGPLANT DIP : Eggplant and Garlic Dip


Ingredients:


2 small eggplants, pierced with fork


1 small onion, chopped


2 cloves garlic, minced


3 tablespoons fresh lemon juice


3 tablespoons fresh parsley (or 2 teaspoons dried)








Preheat oven to 450潞F.





Place whole eggplants in baking dish; bake for 40 minutes or until very soft, turning once. Remove from oven, cut in half and let stand until cool enough to handle. Scoop out pulp.





In food processor, place eggplant pulp, onion, garlic, lemon juice and parsley. Process until smooth.





Serves 6What is the best way to cook eggplant? I have pan cooked it in vegetable oil or butter,but it soaks up all?
I like to grill them, but I also like to roast them in the oven too. To roast them, Cut off the green tops, and either peel totally with a vegetable peeler, or peel off alternate strips, making a stripey pattern on the skin (not too much skin to get in the way oncecooked, but it does hold them together a bit too). Slice into 1 1/2-2 cm (3/4';-1';) thick coins. Toss with a little bit of olive oil and salt, and dried herbs if you like. Roast at 500F/260C, turning occasionally, adding more oil of totally necessary, until the aubergine pieces are very soft and darker in colour. Add squeeze lemon juice, fresh herbs if you like, and serve as a vegetable side dish.


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I cut in in 1/2 and then slice it, saute it with garlic (lots of it) and onion. Sometimes I add mushrooms and a can of diced tomatoes with the oregeno. Or I use fresh herbs.





You can also put everything listed above in foil and throw it on the grill.





Hint: you can also add yellow squash to this!
I like to peel it, cut it into ';fingers';, dip into an egg/milk wash, then roll into seasoned Italian breadcrumbs. Fry. Upon removing from oil and draining, sprinkle w/ grated parmesan chz and serve w/ warm marinara sauce for dipping.
Couple of recipes for you to try, they worked for me:





http://www.tried-and-tested-recipes.com/鈥?/a>





http://www.tried-and-tested-recipes.com/鈥?/a>
I like to make Eggplant Parmigiana





http://www.foodnetwork.com/recipes/mario鈥?/a>
use just a drop of oil. you dont need more. you can also roast the eggplant in a grillpan or above a barbeque.
I have this problem when tried frying it...then it tastes yuk all oily..I tried a hot griddle pan to sear it but no better...maybe we should try to roast it in the oven? Hmmmm?