Type what you have

Ingredients

• ✓ eggplant
• bread crumb
• mayonnaise

Instructions

1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
2. 2 Place bread crumbs in a small shallow dish.
3. 3 Coat eggplant slices on both sides with mayonnaise then press into bread crumbs to coat.
4. 4 Place eggplant on the prepared baking sheet.
5. 5 Bake in the preheated oven until the bottoms are golden brown, about 20 minutes.
6. 6 Flip slices over and continue baking until brown on the other side, 20 to 25 minutes more.
7. 7 Serve and enjoy!

By Pauline

Ingredients

• ✓ eggplant
• olive oil
• garlic powder
• paprika
• italian seasoning
• salt

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
2. 2 Place eggplant slices in a single layer on the prepared baking sheet. Drizzle with olive oil; sprinkle with garlic powder, smoked paprika, and Italian seasoning.
3. 3 Roast in the preheated oven until golden and crispy, about 25 minutes. Sprinkle with salt.

By Fioa

Ingredients

• ✓ eggplant
• salt
• olive oil
• balsamic vinegar
• oregano
• black pepper
• tomato

Instructions

1. 1 Place sliced eggplant in a colander in the sink. Sprinkle eggplant with 2 teaspoons salt. Let sit for 30 minutes to release any bitter juices. Rinse with cold water and dry on paper towels.
2. 2 Heat a grill pan to high heat. Place 2 tablespoons olive oil in a small bowl. Brush eggplant lightly with olive oil and grill for 2 minutes, pressing down occasionally with a spatula. Turn each slice, without flipping, and continue grilling for 2 more minutes to form beautiful grill marks. Flip eggplant and repeat this process on the other side. Remove grilled eggplant to a serving platter.
3. 3 Whisk together remaining 2 tablespoons olive oil, balsamic vinegar, oregano, remaining 1/4 teaspoon salt, and pepper in a small bowl. Add tomato and mix well. Pour over the grilled eggplant.

By Kim's Cooking Now

Ingredients

• ✓ eggplant
• salt
• pepper
• tomato
• zucchini
• yellow onion
• garlic
• olive oil

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C). Line a rimmed baking sheet with aluminum foil.
2. 2 Place baby eggplant into a colander set over a large bowl. Sprinkle salt liberally over eggplant; let sit to drain for 30 minutes.
3. 3 Toss together tomatoes, zucchini, onion, and garlic in a second large bowl. Drizzle with olive oil and toss to coat; season with salt and pepper.
4. 4 Rinse baby eggplant to remove salt and pat dry with paper towels; add to tomato mixture and stir. Add more olive oil as needed to ensure eggplant is coated. Spread onto the prepared baking sheet.
5. 5 Roast in the preheated oven until vegetables are tender, about 30 minutes.

By homecook626

Ingredients

• ✓ eggplant
• cheddar cheese
• bread stuffing mix
• garlic
• onion
• egg
• italian seasoning
• salt
• pepper

Instructions

1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place diced eggplant in a medium microwave-safe dish. Cook in the microwave until tender, stirring once, about 5 minutes.
3. 3 Transfer into a 9-inch square baking dish. Mix in 1/2 cup Cheddar cheese, stuffing mix, garlic, onion, and egg. Season with Italian seasoning, salt, and pepper.
4. 4 Bake in the preheated oven for 15 minutes.
5. 5 Top with remaining cheese and continue baking until cheese is bubbly and lightly browned, about 15 minutes more.

By Renee' Levins

Ingredients

• ✓ eggplant
• salt
• olive oil
• onion
• tomato
• balsamic vinegar
• bread crumb
• salt
• pepper

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Season the eggplant slices with salt and let stand for about 10 minutes. Drain off liquid.
2. 2 Heat 3 tablespoons olive oil in a large skillet over medium-high heat. Add eggplant and quickly brown on each side.
3. 3 Place one layer of eggplant slices into an 8-inch square baking dish. Cover with some tomato slices, then a few onion slices. Repeat layers until you run out of eggplant. Pour balsamic vinegar over everything.
4. 4 Stir bread crumbs and remaining 2 tablespoons olive oil together in a small bowl; season with salt and pepper. Spread in a layer over vegetables.
5. 5 Bake in the preheated oven until eggplant is tender and topping is golden brown, 25 to 30 minutes.

By Luke Patterson

Ingredients

• ✓ eggplant
• zucchini
• green bell pepper
• onion
• cooking spray
• black pepper
• tomato
• olive oil
• parsley
• salt

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Arrange eggplant, zucchini, bell pepper, and onion on a greased or foil-lined baking sheet. Spray vegetables with cooking spray. Season with 1/8 teaspoon black pepper.
3. 3 Roast in the preheated oven, stirring and rotating pan once during cooking, until vegetables are lightly browned and tender, about 40 minutes.
4. 4 Meanwhile, stir together tomato, oil, parsley, and 1/8 teaspoon each salt and black pepper in a large bowl. Add cooked vegetables and remaining 1/4 teaspoon salt. Toss to combine.

By VirginiaWillis

Ingredients

• ✓ eggplant
• zucchini
• heirloom tomato
• onion
• red bell pepper
• garlic
• olive oil
• rosemary
• salt
• black pepper
• balsamic vinegar

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
2. 2 Place eggplant, zucchinis, tomatoes, onion, bell pepper, and garlic in a single layer on the prepared baking sheet. Drizzle with olive oil, rosemary, salt, and pepper; toss vegetables until well coated.
3. 3 Roast in the preheated oven until slightly tender; about 20 minutes. Mix and roast for another 12 minutes. Reduce heat to 300 degrees F (150 degrees C) and cook until vegetables begin to caramelize; about 10 minutes. Drizzle with balsamic vinegar.

By Fioa

Ingredients

• ✓ eggplant
• canola oil
• water
• garlic powder
• red pepper flakes
• soy sauce
• oyster sauce
• white sugar
• cornstarch

Instructions

1. 1 Heat oil in a large skillet over high heat. Cook and stir eggplant in hot oil until soft, about 4 minutes. Stir in water, garlic powder, and red pepper flakes. Cover and simmer until water is absorbed.
2. 2 Meanwhile, whisk soy sauce, oyster sauce, sugar, and cornstarch together in a small bowl until sugar and cornstarch are dissolved.
3. 3 Stir soy sauce mixture into eggplant until evenly coated; continue cooking until sauce has thickened.

By Whats that Burning smell

Ingredients

• ✓ eggplant
• salt
• whole wheat bread crumb
• brown sugar
• onion
• celery
• tomato
• red bell pepper
• green olive
• olive oil
• oregano
• saffron
• soy milk
• heavy cream
• cashew

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Lightly grease a medium baking dish.
2. 2 Cover the bottom of the prepared baking dish with 1/2 the eggplant slices, and season with salt. In a bowl, toss together the bread crumbs and brown sugar, and sprinkle about 1/4 cup of the mixture over the layer of eggplant slices.
3. 3 In a bowl, mix 1/2 cup bread crumb mixture, the onion, celery, tomato, red bell pepper, olives, and olive oil. Season with oregano and saffron. Spread over the layer of eggplant in the baking dish. Top with remaining eggplant. Sprinkle with remaining bread crumb mixture.
4. 4 In a blender, blend the soy milk, heavy cream, and cashews until smooth. Pour over the top of the layered dish.
5. 5 Bake 30 minutes in the preheated oven, until crisp and golden brown.

By Redpot

Ingredients

• ✓ eggplant
• olive oil
• parsley
• oregano
• basil
• balsamic vinegar
• salt
• black pepper
• garlic
• red onion
• asparagus
• crimini mushroom
• red bell pepper
• yellow bell pepper

Instructions

1. 1 In a large resealable plastic bag, mix the olive oil, parsley, oregano, basil, vinegar, kosher salt, pepper, and garlic. Place the onion, asparagus, mushrooms, eggplant, red bell pepper, and yellow bell pepper into the bag. Seal, and marinate 2 hours in the refrigerator, turning occasionally
2. 2 Preheat the grill for high heat.
3. 3 Lightly oil the grill grate. Grill the vegetables 6 minutes on each side, until tender.

By kelcampbell

Ingredients

• ✓ eggplant
• olive oil
• zucchini
• onion
• green bell pepper
• cherry tomato
• kalamata olive
• garlic
• burgundy wine
• basil
• thyme
• oregano
• salt
• black pepper
• polenta
• mozzarella cheese

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a large baking dish.
2. 2 Heat olive oil in a large skillet over medium-high heat; cook and stir eggplant, zucchini, onion, green bell pepper, cherry tomatoes, kalamata olives, and garlic until vegetables start to become tender, about 10 minutes. Stir in wine, basil, thyme, and oregano; season with salt and black pepper. Bring ratatouille to a boil, reduce heat to low, and simmer for 3 minutes.
3. 3 Pour ratatouille into prepared baking dish and arrange polenta slices and mozzarella cheese rounds over the top.
4. 4 Bake in the preheated oven until casserole is simmering and mozzarella cheese is melted and bubbling, about 20 minutes.

By emzily23

Ingredients

• ✓ eggplant
• kosher salt
• olive oil
• garlic
• tahini
• lemon juice
• cumin
• paprika
• feta cheese
• parsley
• lemon zest

Instructions

1. 1 Sprinkle cut sides of eggplant with salt. Let stand for 20 to 30 minutes. Blot dry with paper towels.
2. 2 Preheat an air fryer to 400 degrees F (200 degrees C).
3. 3 Brush cut sides of eggplant with 1 tablespoon olive oil. Cut off the top 1/4 inch from the garlic bulb, exposing the cloves. Brush cloves with 1/2 tablespoon olive oil and wrap bulb in aluminum foil. Place eggplant and garlic in the air fryer basket.
4. 4 Cook in the preheated air fryer until eggplant and garlic are tender and eggplant is deep golden brown, 15 to 20 minutes. Remove and allow to cool, about 10 minutes.
5. 5 Scoop flesh from eggplant and place into the bowl of a food processor. Add tahini, lemon juice, 4 cloves of roasted garlic (reserve remaining roasted garlic for another use), remaining 4 tablespoons olive oil, cumin, and paprika; pulse to a moderately smooth consistency. Top with feta cheese, parsley, and lemon zest.

By Allrecipes

Ingredients

• ✓ eggplant
• salt
• zucchini
• olive oil
• chicken thigh
• balsamic vinegar
• yellow onion
• garlic
• tomato sauce
• basil
• black pepper
• whole-wheat spaghetti

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Sprinkle all sides of eggplant with salt; let rest to release moisture, about 30 minutes. Rinse off the salt. Make deep, crisscross cuts through the eggplant flesh, leaving the skin intact.
3. 3 Place eggplant and zucchini on a baking sheet; drizzle with 2 tablespoons olive oil.
4. 4 Place chicken thighs in a baking dish. Combine 1 1/2 tablespoons olive oil and balsamic vinegar in a bowl and drizzle over chicken. Cover with aluminum foil.
5. 5 Bake vegetables and chicken in the preheated oven until zucchini is tender, about 12 minutes. Remove the zucchini; continue baking until eggplant is soft and and chicken juices run clear, 13 to 17 minutes more. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
6. 6 Heat the remaining olive oil in a saucepan over medium heat. Cook onions and garlic until onions are translucent, about 5 minutes. Add tomato sauce, basil, and pepper. Bring sauce to a boil. Cover; let simmer until flavors meld, about 30 minutes.
7. 7 Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain. Pour sauce over the spaghetti. Place the chicken, eggplant, and zucchini on top.

By Sere

Ingredients

• ✓ eggplant
• olive oil
• red bell pepper
• garlic
• salt
• black pepper
• olive oil
• tomato
• thyme
• rigatoni pasta
• basil leaf
• black olive

Instructions

1. 1 Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Cook the diced eggplant in the hot oil, stirring frequently, until lightly browned, about 10 minutes. Stir in the red pepper and garlic; season with salt and pepper. Reduce heat to medium-low, cover, and cook until the vegetables are tender, about 20 minutes.
2. 2 Meanwhile, heat 1 tablespoon of olive oil in a saucepan over medium-high heat. Stir in the chopped tomatoes, and bring to a simmer; season with fresh thyme, salt, and pepper. Reduce heat to medium-low and simmer until the tomatoes have reduced slightly, about 15 minutes.
3. 3 bring a large pot of lightly-salted water to a boil; stir in the rigatoni and cook uncovered, stirring occasionally, until tender but still firm to the bite, about 13 minutes. Drain and return to the pot.
4. 4 Stir the eggplant mixture into the pasta along with the basil and olives. Spoon the tomato sauce overtop to serve.

By Ed's

Ingredients

• ✓ eggplant
• salt
• pappardelle pasta
• olive oil
• onion
• garlic
• oregano
• tomato
• red wine vinegar
• salt
• sugar
• black pepper
• buffalo mozzarella cheese
• basil

Instructions

1. 1 Arrange eggplant slices in a colander and sprinkle with enough salt to lightly coat; drain for about 10 minutes. Rinse eggplant and pat dry with paper towels. Chop eggplant into cubes.
2. 2 Bring a large pot of lightly salted water to a boil. Cook pappardelle at a boil until tender yet firm to the bite, about 10 to 11 minutes; drain.
3. 3 Heat 1 1/2 tablespoon olive oil in a skillet over medium heat; cook and stir eggplant, adding more oil if eggplant gets dry, until browned, 5 to 10 minutes. Transfer eggplant to a bowl, reserving oil in the skillet.
4. 4 Heat remaining oil in the same skillet; cook and stir onion and garlic until golden, about 10 minutes. Return eggplant to skillet and season with oregano; cook and stir for 1 minute more.
5. 5 Mix tomatoes, vinegar, salt, sugar, and black pepper into eggplant mixture; cover skillet and simmer sauce until eggplant is softened, about 10 minutes. Mix sauce with pasta in a bowl; top with mozzarella cheese and basil.

By Debbie

Ingredients

• ✓ eggplant
• salt
• olive oil
• salt
• black pepper
• roasted red pepper
• feta cheese
• green olive
• black olive
• parsley
• balsamic vinegar
• garlic
• salt
• black pepper

Instructions

1. 1 Dust eggplant liberally with 2 tablespoons salt and place in a colander to sweat out bitter flavor, 30 to 60 minutes.
2. 2 Preheat an outdoor grill for medium heat and lightly oil the grate.
3. 3 Rinse eggplant slices to remove salt. Pat dry.
4. 4 Combine olive oil, 1/2 teaspoon salt, and pepper in a small bowl. Brush mixture on both sides of every eggplant slice.
5. 5 Cook the eggplant on the preheated grill until soft and moist, about 6 minutes per side. Remove eggplant from the heat and set aside until cool enough to handle, about 10 minutes. Chop into 1-inch cubes.
6. 6 Combine eggplant, red peppers, feta cheese, olives, parsley, vinegar, and garlic. Season with salt and pepper to taste. Try not to overmix because this mashes up the eggplant. Serve as-is.

By Allrecipes Member

Ingredients

• ✓ eggplant
• tomato
• olive oil
• onion
• garlic
• beluga lentil
• tomato paste
• vegetable broth
• zucchini
• savory
• cinnamon
• cumin
• feta cheese
• greek yogurt
• egg
• sea salt
• black pepper

Instructions

1. 1 Bring a large pot of salted water to a boil. Blanch eggplant slices in the boiling water for 1 minute. Rinse slices under cold water, then drain on paper towels.
2. 2 Blanch tomatoes in the boiling water for 1 minute. Rinse in cold water, then remove skins. Cut tomatoes into quarters and remove and discard the cores. Chop tomatoes coarsely.
3. 3 Heat olive oil in a saucepan over medium heat. Add onions and garlic and sauté until translucent, about 5 minutes. Add lentils and tomato paste; sauté briefly. Add vegetable broth, cover, and bring to a boil. Reduce heat to low and simmer for 15 minutes.
4. 4 Add chopped tomatoes, zucchini, savory, cinnamon, and cumin. Cover, increase heat, and bring to a boil. Reduce heat to low and simmer for 10 more minutes.
5. 5 Preheat the oven to 425 degrees F (220 degrees C).
6. 6 Pour 1/2 of the lentil mixture into the bottom of a large oven-proof dish. Cover with 1/2 of the eggplant slices. Pour remaining lentil mixture over top and cover with remaining eggplant slices.
7. 7 Mash feta cheese with a fork; mix with yogurt and eggs. Season with salt and pepper. Spread over the eggplant layer.
8. 8 Bake in the center of the preheated oven until golden brown, about 25 minutes.

By chefdavidgeisser

Ingredients

• ✓ eggplant
• dill
• feta cheese
• dill paste
• tomato
• red bell pepper
• zucchini
• red onion
• butter
• olive oil
• chicken breast
• black pepper
• salt
• paprika
• onion powder
• garlic powder
• all-purpose flour

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Combine flour, garlic powder, onion powder, paprika, salt, and black pepper in a shallow bowl. Reserve 1 tablespoon of mixture for later use.
3. 3 Dip sliced chicken into the flour mixture to coat both sides. Place on a plate.
4. 4 Heat 3 tablespoons olive oil and butter in a skillet over medium-high heat. Add eggplant and onion and cook until soft and browned, 5 to 10 minutes. Season with salt and pepper; transfer to a baking dish. Cook zucchini and bell pepper in the same skillet over medium-high heat until softened, about 5 minutes. Season with salt and pepper and transfer to the baking dish with the eggplant.
5. 5 Add additional oil to the skillet if needed and brown chicken on both sides, about 5 minutes. Transfer chicken to the baking dish with the vegetables. Pour tomatoes into the same skillet and add reserved flour mixture and dill paste. Bring to a boil, remove from heat, and pour into the baking dish. Top with feta cheese.
6. 6 Bake in the preheated oven until bubbly, 30 to 40 minutes. Sprinkle with fresh dill.

By Crafty Cooking by Anna

Ingredients

• ✓ eggplant
• tomato soup
• chicken broth

Instructions

1. 1 Cook eggplants at 350 degrees F (175 degrees C) for 30-40 minutes until soft. Scoop out insides and puree eggplant.
2. 2 Stir tomato soup and pureed eggplant together and bring to a boil. Simmer for 5 minutes and add chicken broth to thin soup to taste.

By MARTHAK

Ingredients

• ✓ eggplant
• cooking spray
• garden vegetable pasta sauce
• goat cheese

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Spray a 9x13-inch baking dish with cooking spray.
3. 3 Arrange one fourth of eggplant slices in a layer in the bottom of the dish.
4. 4 Pour one fourth of pasta sauce on top of eggplant layer.
5. 5 Dot pasta sauce layer with one fourth of goat cheese slices.
6. 6 Repeat layers three more times with remaining ingredients, ending with a top layer of goat cheese.
7. 7 Bake in preheated oven until pasta sauce is bubbling and goat cheese is melted, 45 to 60 minutes.

By Kimberly L

Ingredients

• ✓ eggplant
• cauliflower
• olive oil
• curry powder
• cumin
• garlic salt
• basil

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Prepare a baking sheet with parchment paper.
2. 2 Place eggplant and cauliflower in a large bowl with a lid.
3. 3 Whisk olive oil, curry powder, ground cumin, garlic salt, and basil together in a bowl; pour over eggplant and cauliflower. Place lid on bowl with eggplant mixture and shake until well coated. Arrange eggplant and cauliflower on prepared baking sheet.
4. 4 Bake in preheated oven until browned and caramelized, about 30 minutes.

By Chicken Lover

Ingredients

• ✓ eggplant
• red bell pepper
• yellow bell pepper
• zucchini
• onion
• vegetable oil
• teriyaki sauce

Instructions

1. 1 Brush vegetables with oil to coat.
2. 2 Prepare smoker using manufacturer 's instructions using either alder or apple chips. Place veggies in single layers on smoker racks. Smoke for about 30 minutes.
3. 3 Preheat grill for high heat.
4. 4 Brush grate with oil. Arrange vegetables on grill, with the peppers away from the center. Cook for 10 to 15 minutes, turning once. Baste with teriyaki sauce frequently. Vegetables will cook at different rates; remove tender pieces from the grill, and continue cooking until all are done.

By Maryellen

Ingredients

• ✓ eggplant
• red bell pepper
• olive oil
• portobello mushroom
• garlic
• mayonnaise
• focaccia bread

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Brush eggplant and red bell peppers with 1 tablespoon olive oil; use more if necessary, depending on sizes of vegetables. Place on a baking sheet and roast in the preheated oven. Roast eggplant until tender, about 25 minutes; roast peppers until blackened. Remove from oven and set aside to cool.
3. 3 Meanwhile, heat 1 tablespoon olive oil and cook and stir mushrooms until tender. Stir crushed garlic into mayonnaise. Slice focaccia in half lengthwise. Spread mayonnaise mixture on one or both halves.
4. 4 Peel cooled peppers, core, and slice. Layer eggplant, peppers, and mushrooms in focaccia.
5. 5 Wrap sandwich in plastic wrap; place a cutting board on top of it and weight it down with some canned foods. Allow sandwich to sit for 2 hours before slicing and serving.

By CHRIS M

Ingredients

• ✓ eggplant
• ✓ eggplant
• salt
• salt
• pepper
• egg
• panko bread crumb
• cooking spray
• traditional sauce
• mozzarella cheese
• parmesan cheese

Instructions

1. 1 Preheat oven to 425 degrees F (220 degrees C).
2. 2 Sprinkle both sides of eggplant rounds generously with salt; place on baking sheet for 15 minutes to draw out moisture. Use paper towels to blot moisture from each side of the eggplant slices. Sprinkle lightly with salt and pepper.
3. 3 Whisk eggs in a shallow bowl. Place panko bread crumbs in a second bowl. Dip each side of the eggplant slices in the whisked eggs, then press into the panko crumbs to coat each side. Place slices on a cooling rack on a baking sheet.
4. 4 Spray the tops of eggplant generously with cooking spray. Bake 8 minutes in preheated oven. Turn each slice, and spray the other side with cooking spray. Bake an additional 8 to 10 minutes. Remove from oven and let cool slightly.
5. 5 Reduce oven temperature to 350 degrees (175 degrees C).
6. 6 To make the stacks: Cover a baking sheet with parchment paper. Place a large slice of eggplant on the parchment. Top with a spoonful of Ragu® Old World Style® Traditional Sauce and a slice of mozzarella. Place another slice of eggplant on the first; repeat the layering process until you have about 5 or 6 slices in a stack. Top with a generous layer of parmesan cheese.
7. 7 Bake stacks until the cheese has melted, 10 to 15 minutes. Remove from oven and let cool for a few minutes. Serve warm.

By RAG

Ingredients

• ✓ eggplant
• canola oil
• egg
• bread crumb

Instructions

1. 1 Gather all ingredients. Warm oil in a large skillet over medium-high heat.
2. 2 Dip eggplant slices in egg, then coat with bread crumbs.
3. 3 Place breaded eggplant in the hot oil and fry until golden brown, 2 to 3 minutes per side.
4. 4 Drain on paper towels. Serve and enjoy!

By WALLEN

Ingredients

• ✓ eggplant
• cooking spray
• tomato
• parmesan cheese

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Spray a baking sheet with nonstick spray.
2. 2 Arrange eggplant rounds on the prepared baking sheet and sprinkle with 1/2 of the Parmesan. Layer one tomato slice over each eggplant round, then sprinkle with remaining Parmesan.
3. 3 Bake in the preheated oven for 10 to 15 minutes.

By CADEAUX

Ingredients

• ✓ eggplant
• canola oil
• yogurt
• salt
• onion

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Poke eggplant with a fork and place on a baking sheet.
2. 2 Roast in the preheated oven until skin is charred and eggplant is soft, about 45 minutes. Cool until easily handled, 5 to 10 minutes.
3. 3 Peel eggplant and drain in a colander for 30 minutes. Chop eggplant very finely.
4. 4 Place eggplant in a bowl and blend using an electric mixer. Gradually add oil and keep mixing until incorporated, about 2 minutes. Add yogurt and salt; mix well. Stir in chopped onion.

By SAFAD

Ingredients

• ✓ eggplant
• salt
• chicken breast
• garlic
• soy sauce
• canola oil
• mushroom
• black pepper
• spinach

Instructions

1. 1 Sprinkle salt evenly over both sides of eggplant slices; set aside for 5 minutes. Cut eggplant into cubes.
2. 2 Cook and stir chicken, garlic, and soy sauce together in a large skillet over medium heat until the chicken is nearly cooked through, 7 to 10 minutes.
3. 3 Stir mushrooms and black pepper into the chicken mixture; continue cooking until the mushrooms brown, 2 to 3 minutes.
4. 4 Heat canola oil in a separate skillet over medium heat. Cook eggplant in hot canola oil until lightly browned; add to skillet with the chicken.
5. 5 Stir spinach through the chicken and eggplant mixture; cook and stir until the spinach wilts, 2 to 3 minutes.

By Questoria

Ingredients

• ✓ eggplant
• salt
• butter
• onion
• bread crumb
• mushroom
• italian seasoning
• black pepper
• swiss cheese

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8-inch square baking dish.
2. 2 Cut eggplant in half lengthwise and scoop out the flesh, leaving shells about 1/4 inch thick. Chop pulp and place into a colander. Sprinkle with salt and let eggplant pulp drip for 30 minutes. Blot moisture from eggplant pulp with a paper towel.
3. 3 Melt butter in a skillet over medium heat; cook and stir eggplant pulp and onion in the hot butter until vegetables are tender, about 10 minutes. Stir bread crumbs, mushrooms, Italian seasoning, and black pepper into the eggplant mixture until thoroughly combined. Spoon the mixture into eggplant shells.
4. 4 Bake in the preheated oven until eggplant shells are tender, about 15 minutes. Sprinkle with Swiss cheese, return to oven, and bake until cheese has melted, about 5 more minutes.

By IdCityLady