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
• 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
• egg
• bread crumb
• spaghetti sauce
• mozzarella cheese
• parmesan cheese
• basil

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Dip eggplant slices in beaten egg, then in bread crumbs to coat. Place in a single layer on a baking sheet.
3. 3 Bake in the preheated oven for 5 minutes. Flip and bake for 5 more minutes.
4. 4 Spread a thin layer of marinara sauce on the bottom of a 9x13-inch baking dish; arrange a layer of eggplant slices on top. Sprinkle with mozzarella and Parmesan cheeses.
5. 5 Repeat layers with remaining sauce, eggplant, and cheese, ending with a cheese layer. Sprinkle basil on top.
6. 6 Bake in the preheated oven until golden brown, about 35 minutes.
7. 7 Serve hot and enjoy!

By Dolores Gentner-Ryan

Ingredients

• ✓ eggplant
• parmesan cheese
• olive oil
• tomato sauce
• cheddar cheese
• salt
• black pepper

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Arrange eggplant rounds on a baking sheet;lightly coat with olive oil.
3. 3 Bake eggplant rounds in preheated oven until hot, about 5 minutes.
4. 4 Flip the eggplant rounds; top with Parmesan cheese in an even layer to cover. Return eggplant to oven and bake until the cheese is melted, about 5 minutes.
5. 5 Drop a dollop of tomato sauce into the center of each eggplant round; top with Cheddar cheese.
6. 6 Bake until Cheddar cheese is bubbling, about 5 minutes more. Season with salt and pepper to serve.

By sarah margaret

Ingredients

• ✓ eggplant
• salt
• white vinegar
• olive oil
• garlic clove
• oregano
• red pepper flake
• salt

Instructions

1. 1 Cut ends off and peel eggplants; cut into long strips about as big around as shoestring French fries. Place strips into a large bowl; stir in ½ cup coarse salt until evenly coated.
2. 2 Place a sturdy dinner plate upside-down in a clean sink, making sure the drain is not blocked. Place a generous handful eggplant strips on center of the plate; cover with a second upside-down dinner plate to create an eggplant sandwich. Layer more eggplant strips and plates until all eggplant strips are sandwiched. Place an additional plate on top; press down firmly. Set a sturdy stockpot on top; fill with enough water to create some pressure on eggplant layers. (Not so much pressure that you break your dishes, though.) Set eggplant aside to press for 8 hours to overnight.
3. 3 Fill a large bowl with ice water. Dismantle stack of plates, one layer at a time, briefly swish eggplant strips in ice water, then squeeze dry and place into a clean bowl. (If your hand starts to hurt, you are swishing too long.) Stir vinegar into eggplant strips; set aside for about 15 minutes.
4. 4 Heat a splash of olive oil in a small skillet over medium heat. Add garlic, oregano, pepper flakes, and ½ teaspoon sea salt; cook and stir until fragrant but do not cook garlic. Set aside to cool.
5. 5 Squeeze eggplants very well so they don't end up tasting like pickles; place into a large bowl. Stir in garlic mixture and remaining olive oil until well blended. Pack into a sterilized 1-pint or ½-pint jars, filling to the top; top with any olive oil left in the bowl. Wipe rims with a clean, dry cloth, and seal tightly with new, sterilized lids.
6. 6 Refrigerate before opening for at least 1 month.

By DXRICCI

Ingredients

• ✓ eggplant
• olive oil
• ground turkey
• carrot
• onion
• parmesan cheese
• egg
• garlic
• basil
• parsley
• oregano
• salt
• black pepper
• almond flour
• marinara sauce

Instructions

1. 1 Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil. Grease foil with olive oil.
2. 2 Arrange eggplant halves cut-sides-down onto the prepared baking sheet. Pierce skin of eggplant several times with a fork.
3. 3 Roast eggplant in preheated oven until soft, 30 to 40 minutes. Remove from oven and set aside to cool completely.
4. 4 Scoop the flesh from the eggplant halves onto a cutting board; chop into small chunks and put into a large mixing bowl.
5. 5 Mix ground turkey, carrot, onion, Parmesan cheese, egg, garlic, basil, parsley, oregano, sea salt, and black pepper with the eggplant chunks until ingredients are somewhat evenly mixed together. Gently mix almond flour into the eggplant mixture; scoop with an ice cream scoop onto the prepared baking sheet.
6. 6 Reduce oven heat to 350 degrees F (175 degrees C) and bake meatballs in oven for 15 minutes, flip the meatballs, and bake until browned and no longer pink in the center, about 10 minutes more.
7. 7 While the meatballs bake, heat marinara sauce in saucepan over medium-low heat until hot; add baked meatballs to the sauce and stir to coat.

By Cindy Anschutz Barbieri

Ingredients

• ✓ eggplant
• gluten-free bread crumb
• egg
• parmesan cheese
• olive oil
• spaghetti sauce
• mozzarella cheese
• basil

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper. Pour bread crumbs in a shallow bowl.
2. 2 Dip eggplant into eggs; coat with gluten-free bread crumbs. Place in a single layer on prepared baking sheet; lightly sprinkle with Parmesan cheese.
3. 3 Bake in the preheated oven for 6 minutes; remove from oven. Flip eggplant with a spatula; brush with olive oil. Bake until golden brown, about 6 minutes. Remove from oven; reduce heat to 350 degrees F (175 degrees C).
4. 4 Spread enough spaghetti sauce into a 7x11-inch baking pan to cover the bottom; layer on some of the eggplant slices. Sprinkle mozzarella cheese over eggplant; top with Parmesan cheese. Repeat layering sauce, eggplant, mozzarella cheese, and Parmesan cheese in this order; top with basil.
5. 5 Bake in the preheated oven until cheese is bubbly and lightly golden, about 25 minutes.

By karkar the cooker

Ingredients

• ✓ eggplant
• garlic
• olive oil
• balsamic vinegar
• sugar
• oregano
• basil
• salt
• pepper

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Pierce eggplants several times with a fork, and place on a baking sheet.
2. 2 Bake in the preheated oven until completely softened, about 1 ½ hours. Cool completely, then remove skin and finely chop the flesh. Transfer to a large mixing bowl, and set aside.
3. 3 Heat 1 tablespoon of oil in a skillet over medium heat. Add garlic: cook and stir until lightly browned. Transfer to a small bowl. Stir in the remaining 2 tablespoons oil, vinegar, sugar, oregano, and basil until well blended and sugar is dissolved: pour over eggplant, and toss to coat. Season to taste with salt and pepper, and toss again. Cover and refrigerate for at least one hour before serving.

By Sandi

Ingredients

• ✓ eggplant
• egg
• bread crumb
• olive oil
• ricotta cheese
• prosciutto
• spaghetti sauce
• mozzarella cheese
• angel hair pasta

Instructions

1. 1 Gather the ingredients.
2. 2 Dip eggplant slices in egg, then coat with bread crumbs. Heat olive oil in a large skillet over medium-high heat.
3. 3 Fry eggplant slices on each side until golden brown. Remove to a paper towel lined plate to drain. Preheat the oven to 350 degrees F (175 degrees C).
4. 4 Spread a thin layer of ricotta cheese onto each slice of eggplant. Place a slice of prosciutto onto each one. Roll up tightly, and place seam-side down in a 9x13-inch baking dish. Pour tomato pasta sauce over eggplant rolls, and top with shredded mozzarella cheese.
5. 5 Bake for 15 minutes in the preheated oven, until the cheese is melted and lightly browned.
6. 6 If you want to serve the eggplant rollatini on pasta, bring a large pot of lightly salted water to a boil while eggplant rolls are baking. Add pasta, and cook for 2 to 3 minutes, until tender. Drain.
7. 7 Serve eggplant rolls and sauce over pasta.

By Rhonda Hill

Ingredients

• ✓ eggplant
• ziti pasta
• ricotta cheese
• egg
• mozzarella cheese
• pecorino romano cheese
• spaghetti sauce
• salt
• pepper

Instructions

1. 1 Place the eggplant slices in a bowl, and sprinkle with salt. Let drain over a bowl in the refrigerator for at least an hour. I like to do this overnight.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add ziti pasta, and cook for about 6 minutes, or until almost tender. It will cook the rest of the way in the oven. Drain. Mix together the ricotta cheese and eggs in a small bowl. Stir in half of the mozzarella cheese and Pecorino Romano cheese.
3. 3 Spread a thin layer of sauce in the bottom of a 9x13 inch baking dish. Arrange layers of eggplant, cheese, ziti pasta, and more sauce all the way to the top of the pan. Top with remaining mozzarella cheese.
4. 4 Bake for 45 minutes in the preheated oven, until heated through and cheese is lightly browned.

By MOMMULL1214

Ingredients

• ✓ eggplant
• egg
• parmesan cheese
• caper
• black olive
• tomato sauce
• parsley
• salt
• black pepper

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Arrange eggplant halves cut-side up in a baking pan. Cover with aluminum foil.
3. 3 Bake in the preheated oven until tender, about 20 minutes. Cool until easily handled, 5 to 10 minutes. Increase oven temperature to 400 degrees F (200 degrees C).
4. 4 Scoop pulp out of the eggplants using a spoon, leaving skins intact. Chop pulp coarsely and transfer to a bowl. Mix in eggs, Parmesan cheese, capers, and olives. Add 2 tablespoons tomato sauce, parsley, salt, and pepper. Stuff eggplant skins with mixture.
5. 5 Spread half of the remaining tomato sauce in the bottom of a baking dish. Arrange stuffed eggplants on top. Spoon remaining tomato sauce over each eggplant.
6. 6 Bake in the preheated oven until topping is golden brown and tomato sauce is bubbly, 25 to 30 minutes.

By SilviaG

Ingredients

• ✓ eggplant
• cooking spray
• tomato
• olive oil
• oregano
• salt
• black pepper
• parmesan cheese

Instructions

1. 1 Gather all ingredients. Preheat the oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking dish with nonstick cooking spray.
2. 2 Arrange eggplant and tomato slices in the bottom of the prepared baking dish.
3. 3 Drizzle olive oil over vegetables; season with oregano, salt, and pepper. Sprinkle Parmesan cheese evenly on top.
4. 4 Bake in the preheated oven until cheese begins to brown, about 30 minutes.
5. 5 Switch the oven broiler to high; continue baking until the top is completely golden and browned, about 5 minutes.

By JEZZI16

Ingredients

• ✓ eggplant
• salt
• bread crumb
• parmesan cheese
• egg
• garlic and tomato pasta sauce
• parmesan cheese
• mozzarella cheese
• basil

Instructions

1. 1 Place eggplant slices in a colander; sprinkle both sides of each slice with salt. Allow to sit for 30 minutes or up to 3 hours if you have more time. Wipe excess moisture from eggplant slices with paper towels.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Grease a baking sheet.
3. 3 Mix bread crumbs and 1/4 cup Parmesan cheese together in a shallow bowl. Beat eggs in a separate shallow bowl.
4. 4 Dip eggplant slices in beaten egg. Lift up so excess egg drips back into the bowl. Press into bread crumbs to coat both sides; arrange coated eggplant slices in a single layer on the prepared baking sheet.
5. 5 Bake in the preheated oven until lightly browned and crisp, about 5 minutes per side.
6. 6 Cover the bottom of a 9x13-inch casserole dish with a layer of pasta sauce; top with a layer of eggplant slices. Sprinkle with about 1 tablespoon of the remaining Parmesan cheese and 1/3 of the mozzarella cheese. Repeat layers with remaining ingredients, ending with a cheese layer. Sprinkle with basil.
7. 7 Bake in the preheated oven until cheese is bubbling and golden brown, about 35 minutes.

By Dollface

Ingredients

• ✓ eggplant
• salt
• olive oil
• ricotta cheese
• mozzarella cheese
• parmesan cheese
• egg
• basil
• pasta sauce

Instructions

1. 1 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.
2. 2 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.
3. 3 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.
4. 4 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.
5. 5 Bake 30 to 45 minutes in the preheated oven, until sauce is bubbly.

By Karen

Ingredients

• ✓ eggplant
• olive oil
• egg
• water
• parmigiano-reggiano
• bread crumb
• marinara sauce
• basil
• mozzarella
• pepperoni

Instructions

1. 1 Slice each eggplant lengthwise into slices about 1/4 to 1/2 inch thick.
2. 2 In a large skillet, add olive oil (approximately 1/4 inch deep) and heat for frying.
3. 3 In a bowl, mix eggs and water together. On a large plate, mix grated Parmigiana-Reggiano cheese and 4 cups seasoned breadcrumbs together. Dip eggplant into the egg mixture, then the breadcrumb mixture. Place breaded eggplant slices into skillet and fry until golden brown, rotating once if necessary. Remove from skillet.
4. 4 Preheat the oven to 350 degrees F.
5. 5 In an 8 by 12-inch baking dish, place the 4 largest eggplant slices, evenly spaced apart from each other. Over each slice, spread 1/4 cup of tomato sauce and sprinkle with a teaspoon of basil. Place one slice of mozzarella and 3 slices pepperoni over each slice and sprinkle with 1 teaspoon grated Parmigiano. Place the smaller slices of eggplant over each of the disks and repeat with tomato sauce, basil, pepperoni and the 2 cheeses. Repeat the layering again until all the ingredients are used.
6. 6 Sprinkle the remaining 1/2 cup seasoned bread crumbs over the top of the eggplant dish, and bake uncovered until the cheese is melted and the tops turn light brown, about 20 minutes.

By Margherita Meats

Ingredients

• ✓ eggplant
• salt
• tomato puree
• salt
• garlic
• basil leaf
• olive oil
• penne pasta
• ricotta salata
• cayenne pepper

Instructions

1. 1 Combine eggplant and 2 tablespoons salt in a large bowl with water to cover. Place a plate on top of the eggplant to weigh it down and keep it covered in water for about 30 minutes. Drain and rinse eggplant in cool water. Pat dry and cut into cubes.
2. 2 Combine tomato puree, 1 teaspoon rock salt, garlic, and basil in a saucepan over medium-low heat. Simmer, stirring occasionally, until sauce flavors combine, 5 to 10 minutes.
3. 3 Meanwhile, heat olive oil in a skillet over medium-high heat. Saute eggplant until golden brown, 5 to 10 minutes. Drain on paper towels.
4. 4 Bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain and toss with the tomato-basil sauce; divide into 4 serving bowls. Top with eggplant. Sprinkle 1/4 the ricotta and 1/4 the diced pepper over each bowl.

By Buckwheat Queen

Ingredients

• ✓ eggplant
• sea salt
• egg
• milk
• bread crumb
• olive oil
• marinara sauce
• basil
• mozzarella cheese
• parmesan cheese

Instructions

1. 1 Line a plate with a paper towel; place 2 to 3 eggplant slices in a single layer onto the prepared plate. Sprinkle eggplant with sea salt; top with a paper towel. Repeat layering, salting, paper toweling with remaining eggplant. Place 2 paper towels on top layer; place a plate on top. Place a heavy book or canned food onto plate to squeeze out moisture for 20 minutes to 2 hours. Rinse eggplant slices; pat dry.
2. 2 Beat eggs and milk together in a shallow bowl. Place bread crumbs into a separate shallow bowl. Dip eggplant slices into egg mixture. Lift up so excess egg drips back into the bowl. Gently press into bread crumbs to coat both sides. Place breaded eggplant, unstacked, onto a plate. Repeat with remaining eggplant.
3. 3 Preheat the oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking dish.
4. 4 Heat olive oil in a large skillet over medium-high heat. Lower eggplant slices carefully into the hot oil in small batches; fry until golden brown, 1 to 2 minutes per side. Drain on paper towels. Repeat with remaining eggplant slices.
5. 5 Pour about ¼ cup marinara sauce into bottom of the prepared baking dish; cover with 1 layer fried eggplant slices. Scatter basil and a few slices smoked mozzarella cheese over eggplant; repeat layers, ending with sauce. Sprinkle Parmesan cheese on top.
6. 6 Bake in the preheated oven until heated through and cheese has melted, about 15 minutes. Serve immediately.

By lindseytr0n

Ingredients

• ✓ eggplant
• egg
• egg white
• water
• whole wheat bread crumb
• spaghetti sauce
• mozzarella cheese
• parmesan cheese
• basil

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Beat together egg, egg whites, and water in a shallow bowl until well combined. Place bread crumbs on a large plate.
3. 3 Dip eggplant slices in egg mixture, then bread crumbs until evenly coated. Place in a single layer on a baking sheet.
4. 4 Bake in the preheated oven until fork tender, 7 to 10 minutes on each side.
5. 5 Spread spaghetti sauce to cover the bottom of a 9x13-inch baking dish. Place a layer of baked eggplant slices in sauce. Sprinkle with some mozzarella and Parmesan cheese. Repeat with remaining ingredients, ending with cheeses. Sprinkle basil on top.
6. 6 Bake in the preheated oven until golden brown, about 35 minutes.

By MakeItHealthy

Ingredients

• ✓ eggplant
• olive oil
• turkey sausage
• garlic powder
• italian seasoning
• black pepper
• spaghetti sauce
• mozzarella cheese
• bread crumb
• egg

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Brush cut sides of eggplant with olive oil; place, cut-sides up, onto a baking sheet.
3. 3 Roast in the preheated oven for 30 minutes, then allow to cool slightly. Keep the oven on.
4. 4 Meanwhile, brown Italian sausage in a skillet over medium-high heat; drain off grease. Transfer sausage to a mixing bowl; season with garlic powder, Italian seasoning, and black pepper. Stir in 1/2 cup spaghetti sauce, 1/2 cup mozzarella cheese, bread crumbs, and egg; mix well.
5. 5 Scoop out flesh of roasted eggplant, once cooled, to within 1/2-inch of the skin to create a shell. Roughly chop eggplant flesh; fold into sausage mixture. Divide evenly among two eggplant shells; sprinkle with remaining 1/2 cup mozzarella cheese.
6. 6 Bake in the preheated oven until the filling has set and the cheese is bubbly and golden-brown, about 30 minutes. While the eggplant is baking, warm the remaining 1 1/2 cups spaghetti sauce in a saucepan over medium-low heat to serve with the eggplant.

By Tanya Belt

Ingredients

• ✓ eggplant
• egg
• water
• bread crumb
• vegetable oil
• mozzarella cheese
• spaghetti sauce
• red pepper flakes
• parmesan cheese

Instructions

1. 1 Beat together egg and water in a small bowl. Place bread crumbs in a shallow dish.
2. 2 Dip eggplant slices in egg mixture, then press in bread crumbs to coat.
3. 3 Heat oil in a large skillet over medium-high heat. Add eggplant slices to hot oil, then reduce heat to medium. Cook until golden brown and tender, 3 to 4 minutes per side. Sprinkle mozzarella cheese over eggplant during the last minute of cooking to melt.
4. 4 While eggplant is cooking, combine spaghetti sauce and red pepper flakes in a microwave-safe measuring cup. Cover with plastic wrap and cook on high until heated through, about 2 minutes.
5. 5 Top fried eggplant slices with sauce and Parmesan cheese to serve.

By jen

Ingredients

• ✓ eggplant
• salt
• olive oil
• egg
• water
• all-purpose flour
• parmesan cheese
• bread crumb
• marinara sauce
• mozzarella cheese

Instructions

1. 1 Place eggplant slices in a large bowl in layers, sprinkling each layer with salt. Let stand for 30 minutes to drain. Rinse and dry on paper towels.
2. 2 Heat olive oil in a large skillet over medium heat. Whisk together eggs, water, and flour in a medium bowl until batter is smooth. Dip eggplant slices in batter and fry in hot oil until golden brown, working in batches of 2 to 3 slices at a time. Drain on a paper towel-lined plate.
3. 3 Mix together Parmesan cheese and seasoned bread crumbs in a small bowl until well combined. Place 1/4 of the eggplant slices into a slow cooker and top with 1/4 of the bread crumb mixture, 1/4 of the marinara sauce, and 1/4 of the mozzarella cheese. Repeat layers three more times.
4. 4 Cover and cook on Low until tender and flavors have blended, 4 to 5 hours.

By jboettcher2

Ingredients

• ✓ eggplant
• olive oil
• garlic powder
• spinach leaf
• tomato
• onion
• garlic
• mozzarella cheese
• parmesan cheese
• ricotta cheese
• tomato pasta sauce
• italian seasoning

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Brush both sides eggplant slices with oil. Place on a baking sheet; sprinkle with garlic powder. Bake until beginning to soften, about 10 minutes.
3. 3 Heat 2 tablespoons oil in a large skillet over medium heat. Add spinach, tomatoes, onion, and garlic; cook and stir until spinach wilts and tomatoes begin to release their juices, about 2 minutes. Combine ½ cup mozzarella, ½ cup Parmesan cheese, and ricotta in a medium bowl; set aside.
4. 4 Place eggplant slices in a greased 9x13-inch baking dish. Top with spinach mixture; spread cheese mixture in a thin layer over spinach. Top with sauce; sprinkle with remaining ¼ cup mozzarella, ¼ cup Parmesan cheese, and Italian seasoning.
5. 5 Bake in the preheated oven until eggplant is tender and easily pierced with a fork, about 30 minutes.

By Julie3333

Ingredients

• ✓ eggplant
• olive oil
• green bell pepper
• onion
• garlic
• tomato
• tomato paste
• sugar
• water
• egg noodle

Instructions

1. 1 Heat olive oil in a large skillet over medium heat. Cook eggplant, bell pepper, onion, and garlic until soft and tender, stirring often.
2. 2 Meanwhile, bring a large pot of lightly salted water to a boil. Add egg noodles and cook for 8 to 10 minutes, or until al dente; drain, and set aside.
3. 3 When done, transfer vegetables to a large stock pot. Stir in the diced tomatoes, tomato paste, sugar, and water. Simmer for 15 to 20 minutes, stirring occasionally. Serve hot over egg noodles.

By DIZTHEWONDERKID

Ingredients

• ✓ eggplant
• egg
• all-purpose flour
• salt
• black pepper
• oregano
• vegetable oil
• pizza sauce
• mozzarella cheese

Instructions

1. 1 Preheat an oven to 350 degrees F (175 degrees C).
2. 2 Beat the eggs in a bowl. Mix the flour, salt, pepper, and oregano in a 1 gallon resealable plastic bag. Dip each eggplant slice in the egg, then drop the eggplant in the flour mixture one at a time, shaking the bag to coat the eggplant.
3. 3 Heat the vegetable oil in a large, deep skillet over medium heat. Place the eggplant slices in the skillet to cook, turning occasionally, until evenly browned. Drain the eggplant slices on a paper towel-lined plate. Arrange the eggplant in one layer on a baking sheet. Spoon enough pizza sauce to cover each eggplant slice. Top each eggplant with mozzarella cheese.
4. 4 Bake in the preheated oven until the mozzarella cheese is melted, 5 to 10 minutes.

By stacymariesmith

Ingredients

• ✓ eggplant
• salt
• olive oil
• garlic
• tomato
• salt
• black pepper
• basil
• spaghetti
• ricotta cheese

Instructions

1. 1 Wash eggplants, cut off the ends, and cut into 1/3-inch slices. Layer eggplant slices in a large bowl, sprinkling coarse salt over each layer. Let sit for at least 2 hours to draw out any bitterness.
2. 2 In the meantime, prepare the tomato sauce. Heat 2 tablespoons olive oil in a saucepan over medium heat and cook garlic until browned, about 2 minutes. Remove garlic. Add peeled tomatoes and bring to a boil; cook until tomatoes start breaking down, about 5 minutes. Reduce heat and simmer until sauce thickens, about 20 minutes. Season with salt and pepper. Add 2/3 of the basil and simmer for another 3 minutes.
3. 3 Rinse eggplant slices under cold running water and pat dry with paper towels. Heat remaining 3 tablespoons olive oil in a large skillet over medium-high heat and fry the eggplant slices in batches until golden brown, 3 to 5 minutes per side. Drain on paper towels. Cut into small cubes.
4. 4 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.
5. 5 Mix eggplant pieces into the tomato sauce. Simmer for 10 minutes over low heat. Stir in ricotta and mix well. Season with salt, pepper, and remaining basil. Mix in drained spaghetti and cook until warm, about 3 minutes.

By Aldo

Ingredients

• ✓ eggplant
• sweet onion
• red bell pepper
• green bell pepper
• zucchini
• tomato
• balsamic vinegar
• olive oil
• basil
• salt
• pepper

Instructions

1. 1 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
2. 2 Place eggplant, onion, red bell pepper, green bell pepper, and zucchini on the grill and cook until slightly softened and grill marks have formed on each side, 15 to 30 minutes. Remove vegetables from grill and cut into cubes. Transfer to a large bowl.
3. 3 Add tomatoes, vinegar, olive oil, basil, salt, and pepper. Toss thoroughly. Refrigerate 8 hours to overnight. Toss again before serving.

By impellizzeri kitchen

Ingredients

• ✓ eggplant
• sea salt
• olive oil
• egg
• water
• all-purpose flour
• black pepper
• pecorino romano cheese
• tomato sauce
• parmesan cheese
• mozzarella cheese

Instructions

1. 1 Arrange eggplant slices on paper towels; sprinkle with salt to draw out moisture. Cover with paper towels. Let sit for 8 hours to overnight.
2. 2 Heat 2 inches oil in a 10-inch cast-iron skillet over medium-high heat. Line baking sheets with paper towels.
3. 3 Meanwhile, beat eggs and water together in a small bowl; season with salt and black pepper and set aside.
4. 4 Place flour in a 1-gallon resealable plastic bag; season with salt and black pepper. Shake the bag to mix. Add 6 eggplant slices to the bag; seal and shake until eggplant coated.
5. 5 Remove eggplant from flour and shake off excess; dip into egg mixture, turning to ensure both sides are coated. Lift up so excess egg mixture drips back into the bowl.
6. 6 Lower eggplant carefully into the hot oil; fry until slightly golden, 2 to 3 minutes per side. Transfer to the paper towel-lined baking sheets. Sprinkle each slice with 1 tablespoon Pecorino Romano cheese. Cool slightly, about 5 minutes. Repeat breading and frying process with remaining eggplant slices.
7. 7 Meanwhile, preheat the oven to 375 degrees F (190 degrees C).
8. 8 Pour a small amount of tomato sauce into a 9x13-inch baking dish to cover bottom.
9. 9 Place 1/3 eggplant slices over sauce, slightly overlapping. Sprinkle 1/3 each of remaining Pecorino-Romano cheese and Parmesan cheese evenly on top. Cover with a light layer of sauce; sprinkle 1/3 mozzarella cheese over sauce. Repeat layers twice more for a total of 3 layers.
10. 10 Bake in the preheated oven until bubbly, about 40 minutes. Cool for 10 minutes to set.

By Daddy's Kitchen

Ingredients

• ✓ eggplant
• button mushroom
• yellow onion
• olive oil
• kosher salt
• hot cherry pepper
• red bell pepper
• habanero pepper
• kosher salt
• fennel seed
• oregano
• white wine vinegar

Instructions

1. 1 Place mushrooms, onion, and eggplant into bowl of a food processor. Pulse on and off until very finely chopped but not liquefied, 8 to 10 pulses.
2. 2 Drizzle 2 tablespoons olive oil into a skillet. Transfer mushroom mixture to skillet over medium-high heat. Add a large pinch of salt. Cook until mixture is soft, stirring, about 10 minutes.
3. 3 Cut off tops of cherry peppers; discard stems but save the ring of pepper around it. (Do wear protective gloves for this.) Cut the peppers in half and remove the seed pods. Shake out the rest of the seeds. Prep the bell peppers and habanero peppers the same way. Place all peppers in bowl of food processor. Pulse on and off until peppers are very finely chopped, but not liquefied. Transfer peppers to eggplant-onion-mushroom mixture in skillet. Add remaining olive oil. Cook and stir over medium-high heat, reducing heat as needed if mixture looks like it may brown. Add fennel seeds, oregano, and a pinch of salt. Cook until peppers are sweet and tender, 20 to 30 minutes, stirring occasionally. Remove from heat.
4. 4 Stir in white wine vinegar and (optionally) another tablespoon of olive oil. Transfer mixture to a mixing bowl and cool to room temperature. Taste for seasonings, adding more salt, a splash of vinegar, and/or olive oil, if needed. Transfer to jars. Store in refrigerator.

By John Mitzewich

Ingredients

• ✓ eggplant
• olive oil
• basil
• salt
• tomato puree
• olive oil
• garlic
• mozzarella cheese
• oregano
• parmesan cheese

Instructions

1. 1 Pour 2 cups oil (or amount needed for a depth of 1 inch) into a deep skillet; heat over medium heat.
2. 2 Pat eggplant slices dry with a paper towel. Set aside 4 whole basil leaves; chop remaining leaves.
3. 3 Fry eggplant in batches in hot oil until golden, 2 to 3 minutes per side. Transfer eggplant to a paper towel-lined plate using a slotted spoon; season with salt.
4. 4 Simmer passata, 1 tablespoon olive oil, garlic cloves, 4 basil leaves, and a pinch salt in a saucepan over medium heat for 10 minutes. Remove from the heat and discard garlic cloves.
5. 5 Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a baking dish.
6. 6 Layer ingredients in the baking dish in the following order as many times as possible: fried eggplant, tomato sauce, mozzarella cheese, oregano, Parmesan cheese, and basil leaves. End with a layer of mozzarella and a drizzle of remaining 1 tablespoon olive oil.
7. 7 Editor's Note:
8. 8 Bake in the preheated oven until heated through and cheeses are melted, about 40 minutes. Let stand a few minutes before slicing. We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.

By AndreaCiotti

Ingredients

• ✓ eggplant
• olive oil
• onion
• garlic
• oregano
• black pepper
• parmesan cheese
• bread crumb
• parsley
• tomato sauce
• mozzarella cheese

Instructions

1. 1 Gather all ingredients. Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Roughly chop eggplant centers.
3. 3 Heat olive oil in a large skillet over medium-high heat. Add chopped eggplant, onion, garlic, oregano, and black pepper: cook and stir until lightly browned.
4. 4 Spoon mixture into hollowed-out eggplants.
5. 5 Sprinkle each stuffed eggplant with Parmesan cheese, bread crumbs, and parsley. Place in a shallow baking dish. Cover with tomato sauce and mozzarella cheese.
6. 6 Bake in the preheated oven until eggplant is fork-tender and cheese is bubbly, about 30 minutes.
7. 7 Serve and enjoy!

By MARGARITADEE