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
• 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

Ingredients

• ✓ eggplant
• soy sauce
• balsamic vinegar
• olive oil

Instructions

1. 1 Gather the ingredients. Preheat an outdoor grill for medium-high heat and lightly oil the grate.
2. 2 Mix soy sauce, balsamic vinegar, and oil together in a 9x13-inch baking dish. Add eggplant slices and turn several times to coat.
3. 3 Lift eggplant out of marinade and carefully place onto the preheated grill, watching for flare-ups. Cook until browned and charred but tender and creamy in the middle, about 5 minutes per side.

By Frank040

Ingredients

• ✓ eggplant
• cheddar cheese
• bread crumb
• egg
• parsley
• onion
• garlic
• vegetable oil
• salt
• black pepper

Instructions

1. 1 Place eggplant in a microwave safe bowl and microwave on medium-high 3 minutes. Turn eggplant over and microwave another 2 minutes. The eggplant should be tender, cook another 2 minutes if the eggplants are not tender. Drain any liquid from the eggplants and mash.
2. 2 Combine cheese, bread crumbs, eggs, parsley, onion, garlic and salt with the mashed eggplant. Mix well.
3. 3 Shape the eggplant mixture into patties. Heat oil in a large skillet. Drop eggplant patties one at a time into skillet. Fry each side of the patties until golden brown, approximately 5 minutes on each side. Patties can be frozen before frying and cooked later.

By Kelli Charnes

Ingredients

• ✓ eggplant
• butter
• flour
• tomato
• green bell pepper
• onion
• brown sugar
• salt
• cheddar cheese
• bread crumb

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Bring a large saucepan of water to a boil. Add eggplant and cook until tender, 10 to 15 minutes. Drain and pour eggplant into an 8-inch square baking dish.
3. 3 Melt butter in a 3-quart saucepan on medium heat. Add flour and mix to create a paste. Add tomatoes, bell pepper, onion, brown sugar, and salt and cook over medium to medium-high heat. Stir occasionally until mixture bubbles and thickens, 5 to 10 minutes. Pour mixture over the eggplant in the baking dish.
4. 4 Cover the vegetables in the baking dish with Cheddar cheese and bread crumbs.
5. 5 Bake in the preheated oven until hot and bubbly, 30 to 40 minutes.

By woodpqrstu

Ingredients

• ✓ eggplant
• kosher salt
• italian seasoning
• pizza sauce
• mozzarella cheese
• turkey pepperoni
• black olive

Instructions

1. 1 Slice ends off eggplant and cut into 3/4-inch rounds. Place on a baking sheet and sprinkle liberally on both sides with salt. Let sweat until most of the moisture seeps out, about 20 minutes.
2. 2 Preheat the oven to 400 degrees F (200 degrees C).
3. 3 Rinse eggplant completely, then pat dry. Return to the baking sheet and sprinkle with Italian seasoning.
4. 4 Bake in the preheated oven for 15 minutes. Remove from the oven and top each slice with pizza sauce, cheese, pepperoni, and olives. Return to the oven and bake just until cheese is melted and sauce is heated through, about 5 minutes.

By LPEICHEL

Ingredients

• ✓ eggplant
• salt
• ground beef
• tomato
• green chile
• green bell pepper
• garlic
• thyme
• rosemary
• chili powder

Instructions

1. 1 Place eggplant in a bowl, sprinkle with salt, and add water to cover. Let stand for 15 minutes. Drain and pat dry.
2. 2 Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes.
3. 3 Reduce heat to low and add diced tomatoes and green chiles, eggplant, bell pepper, garlic, thyme, rosemary, and chili powder. Mix well, cover, and simmer until vegetables are tender, 15 to 20 minutes.

By Betheny

Ingredients

• ✓ eggplant
• salt
• bread crumb
• green bell pepper
• onion
• cheddar cheese
• egg
• paprika
• black pepper
• all-purpose flour
• vegetable oil

Instructions

1. 1 Fill a medium pot with an inch of water, then add eggplant and 1/2 teaspoon salt. Cover and bring to a boil over medium heat. Cook until eggplant is tender, about 15 minutes. Drain well.
2. 2 Transfer eggplant to a large bowl; stir in 3/4 cup bread crumbs, bell pepper, onion, Cheddar, one egg, remaining 1 1/4 teaspoons salt, paprika, and pepper until well combined. Cover and refrigerate until chilled, at least 2 hours or overnight.
3. 3 When ready to cook, set out three shallow bowls. Place flour in one bowl, beat remaining egg in another bowl, and place remaining 3/4 cup bread crumbs in the third bowl.
4. 4 Drop heaping teaspoonfuls of eggplant mixture into flour; roll until completely coated. Dip into beaten egg, then lift up so excess egg drips back into the bowl, and roll in bread crumbs to coat.
5. 5 Heat oil in a large saucepan to 350 degrees F (175 degrees C).
6. 6 Fry eggplant balls in hot oil until golden brown and heated through, 2 to 3 minutes per side. Drain on paper towels.

By MARBALET

Ingredients

• ✓ eggplant
• olive oil
• garlic
• plum tomato
• rigatoni pasta

Instructions

1. 1 Heat olive oil in a large skillet over medium heat; cook and stir garlic until fragrant, 1 to 2 minutes. Add eggplant; cook, stirring constantly, until eggplant is softened, about 5 minutes.
2. 2 Add tomatoes and juice; cook until sauce is slightly reduced, about 20 minutes.
3. 3 Bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally until cooked through but firm to the bite, about 13 minutes. Drain and transfer to a serving bowl.
4. 4 Pour sauce over pasta.

By alands18