Type what you have

Ingredients

• ✓ eggplant
• green onion
• daikon radish
• red leaf lettuce
• rice vinegar
• egg
• bean sprout
• broccoli
• carrot
• yellow squash
• salt
• shiitake mushroom
• water
• white rice
• beef brisket
• ginger root
• garlic
• sesame oil
• sugar
• soy sauce

Instructions

1. 1 Mix soy sauce, sugar, sesame oil, garlic, and ginger together in a bowl. Add beef brisket and cover with plastic wrap. Marinate in the refrigerator for for 30 minutes.
2. 2 Rinse rice until water turns clear. Pour into a rice cooker and add 1 1/2 cups water. Seal and select setting according to manufacturer's instructions; cook until tender, 20 to 30 minutes. Keep warm.
3. 3 Place mushrooms in a bowl of warm water. Soak for 20 minutes.
4. 4 Coat eggplant with salt on all sides and allow to 'sweat,' about 10 minutes. Rinse with cool water.
5. 5 Squeeze the water out of the re-hydrated shiitake mushrooms and slice into 1/4-inch strips.
6. 6 Heat 2 tablespoons sesame oil in a skillet over medium-high heat. Saute mushrooms until lightly browned, about 4 minutes. Transfer to a covered plate to keep warm.
7. 7 Saute eggplant in the same skillet until slightly softened, about 5 minutes. Transfer to the plate with the mushrooms.
8. 8 Place squash in the hot skillet; cook and stir until slightly tender, about 5 minutes. Add to the plate with the eggplant and mushrooms; keep vegetables warm.
9. 9 Saute carrots and broccoli in the skillet until slightly tender, about 6 minutes. Transfer to the plate with rest of the vegetables.
10. 10 Bring a large pot of water to a boil. Add sprouts and cook uncovered until tender but still crispy, about 2 minutes. Drain in a colander and immediately immerse in ice water for several minutes to stop the cooking process. Drain.
11. 11 Heat the same skillet over medium-high heat. Add marinated beef slices and saute until nicely browned and lightly pink in the center, about 7 minutes.
12. 12 Place approximately 1 cup cooked rice in each bowl. Season with remaining sesame oil and vinegar. Pat rice down with a spoon to make a mound. Cover with a bed of lettuce. Add small mounds of cooked mushrooms, eggplant, squash, carrots, and broccoli on the lettuce around the edge of the bowl. Place beef in the center.
13. 13 Heat the skillet over medium heat. Break eggs into skillet and season with salt. Cook until whites are just set and yolks are slightly runny, about 3 minutes. Place a sunnyside-up egg on top of the beef in each bowl. Top with radish and green onion.

By tif

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
• 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
• 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

Ingredients

• ✓ eggplant
• olive oil
• whole-grain sandwich roll
• greek yogurt
• garlic and herb spreadable cheese
• garlic
• tomato
• basil

Instructions

1. 1 Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
2. 2 Brush olive oil over both sides of each eggplant slice. Arrange eggplant slices onto a baking sheet.
3. 3 Cook eggplant slices under the broiler until tender and lightly browned, about 5 minutes per side.
4. 4 Toast split rolls under the broiler, cut sides up, until lightly browned, 2 to 3 minutes.
5. 5 Stir yogurt, cheese, and garlic together in a small bowl until smooth; spread onto the rolls. Divide eggplant slices between the rolls; add tomato slices and basil to complete sandwiches.

By Brittney Tun

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
• red bell pepper
• green bell pepper
• yellow bell pepper
• orange bell pepper
• olive oil
• steak seasoning
• feta cheese
• basil
• oregano

Instructions

1. 1 Preheat an outdoor grill for high heat and lightly oil the grate.
2. 2 Place eggplant and all bell peppers into a large bowl. Drizzle with olive oil and toss to coat. Sprinkle with steak seasoning; coat well.
3. 3 Place eggplant and bell pepper slices directly on the preheated grill. Cook until eggplant is softened, marked, and slightly charred and peppers are softened and marked, 15 to 20 minutes, turning every 3 to 5 minutes. Reduce heat as necessary to prevent burning.
4. 4 Remove from grill. Arrange in 4 piles, starting with a slice of eggplant and alternating eggplant and pepper slices, including one slice of each bell pepper color in each pile. Top with feta cheese. Sprinkle with basil and oregano. Serve warm.

By Marcia

Ingredients

• ✓ eggplant
• sea salt
• bread crumb
• egg
• olive oil
• ricotta cheese
• pita chip
• cherry tomato
• basil leaf

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Sprinkle 2 teaspoons salt over eggplant rounds in colander; allow to drain at least 30 minutes. Rinse salt off the eggplant.
3. 3 Spread bread crumbs into a shallow bowl and beat egg in a separate bowl. Dip eggplant into egg, allowing excess egg to drip off the eggplant; press into bread crumbs until eggplant slices are evenly coated on both sides.
4. 4 Arrange coated eggplant on a baking sheet and drizzle with olive oil.
5. 5 Bake in the preheated oven until lightly browned, about 10 minutes.
6. 6 Mix remaining 1 teaspoon salt with ricotta cheese in a bowl. Spoon ricotta cheese mixture onto each eggplant.
7. 7 Bake eggplant in the oven until cheese is heated through, 5 to 7 minutes.
8. 8 Place 1 eggplant slice onto each pita chip; top with a cherry tomato and basil leaf.

By Nashville Nosher

Ingredients

• ✓ eggplant
• penne pasta
• onion
• red bell pepper
• garlic
• ancho chile pepper
• olive oil
• butter
• all-purpose flour
• milk
• vegetarian burger crumble
• mozzarella cheese

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Lightly oil a large, deep casserole dish. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. 2 Arrange the sliced eggplant on a greased cookie sheet and bake in the preheated oven for 20 minutes.
3. 3 In a food processor, puree the onion, bell pepper, garlic and optional ancho chile pepper. If the mixture is too thick add a tablespoon of water. In a large skillet, heat the oil over medium heat. Pour the onion mixture into the pan and cook, stirring occasionally, for 10 minutes or until the liquid has evaporated and the mixture has thickened. Remove from the heat and set aside.
4. 4 In a medium saucepan, melt butter over low heat. Stir in flour until smooth. Add milk, stirring until smooth. Remove from heat.
5. 5 Arrange half of the baked eggplant in the greased casserole dish. Spoon in half of the white sauce, covering the eggplant. Spread the veggie crumbles over the white sauce, followed by the pasta, and a layer of the bell pepper puree. Cover the the onion and pepper mixture with remaining eggplant and spoon the remaining white sauce over the eggplant. Sprinkle the mozzarella cheese over the casserole.
6. 6 Bake uncovered in the preheated oven for 35 minutes. Let stand 10 minutes before serving.

By John Stine

Ingredients

• ✓ eggplant
• olive oil
• chicken breast
• sweet potato
• red onion
• garlic
• ginger root
• turmeric
• chicken broth

Instructions

1. 1 Heat oil in a large skillet over medium-high heat. Add chicken; cook and stir until no longer pink in the center, about 5 minutes. Add sweet potatoes and onion; cook and stir until onion is translucent, 2 to 3 minutes. Add eggplant, garlic, ginger, and turmeric; cook until fragrant, about 1 minute.
2. 2 Pour in broth and bring to a boil. Reduce the heat and simmer, stirring occasionally and adding more broth if necessary, until vegetables are tender and stew has thickened, about 20 minutes.

By Stephanie

Ingredients

• ✓ eggplant
• garlic
• olive oil
• olive oil
• onion
• chicken broth
• tomato puree
• cayenne pepper
• half and half
• worcestershire sauce

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with foil.
2. 2 Peel away any excess paper from the bulb of garlic, then cut the top off to expose the cloves. Rub exposed cloves with 1/4 teaspoon olive oil, and set onto the prepared baking sheet. Poke the eggplant all over with a fork; place onto baking sheet.
3. 3 Bake in preheated oven until the garlic has turned golden brown and the eggplant is tender, 30 to 40 minutes. Allow to cool until cool enough to handle. Peel eggplant and chop into large chunks; peel or squeeze the roasted garlic from its skin, and set aside.
4. 4 Heat 1 tablespoon olive oil in a large saucepan over medium heat. Stir in onion, and cook until soft and translucent, about 5 minutes. Pour in chicken broth, then stir in reserved eggplant, roasted garlic, tomato puree, and cayenne pepper. Bring to a boil over medium-high heat, then reduce heat to medium-low, cover, and simmer for 40 minutes.
5. 5 Once cooked, carefully puree soup in batches in a blender or food processor until smooth. Return soup to the stove in a clean saucepan. Stir in half-and-half, season to taste with salt and pepper; cook over medium-low heat until hot.

By M Brown

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
• vegetable oil
• red pepper flakes
• onion
• red bell pepper
• garlic
• soy sauce
• white vinegar
• brown sugar
• cornstarch
• basil

Instructions

1. 1 Heat a large skillet or wok over high heat. Add oil and pepper flakes and allow to sizzle for 15 to 20 seconds. Add eggplant and toss in the oil. Cook, stirring every minute, until it just begins to char, about 5 minutes. Add onion, bell pepper, and garlic; stir-fry for 3 minutes.
2. 2 Drizzle with soy sauce and vinegar, sprinkle with brown sugar and cornstarch, then toss to coat all of the vegetables. Cook until sauce has thickened, about 1 minute.
3. 3 Remove from the heat, add basil, and toss to combine.

By Marcia

Ingredients

• ✓ eggplant
• portobello mushroom
• onion
• balsamic vinegar
• tomato
• provolone cheese

Instructions

1. 1 Marinate the mushrooms and onions in balsamic vinegar for 20 minutes.
2. 2 Preheat oven to 350 degrees F (175 degrees C).
3. 3 On a non-stick baking pan layer in four stacks: eggplant, mushroom, onion, tomato and cheese.
4. 4 Bake in preheated oven for 30 minutes, or until cheese is golden brown.

By JOHN KARST