Eggplant Bake

2 eggplants
3 Tbsp. olive oil
salt and pepper
Cooking spray
16 oz. tomato sauce

Before baking

garlic powder
oregano
onion powder
dash of cumin
dash of coriander
1 tsp. sugar
pinch or two of thyme
1 1/2 c. skim ricotta
2 Tbsp. cilantro, chopped
3 eggs
1 c. Parmesan, divided
1/2 c. mozzarella

Preheat oven to 450 F.

Slice the eggplants into 3/4 inch rounds. Place on 2 baking sheets. Brush each round with olive oil, sprinkle with salt and pepper, then flip them over and repeat the process. Bake for 15 minutes. Flip the rounds, and bake for 10 more minutes.

Spray a baking dish with cooking spray. Set aside.

In a bowl, mix together the tomato sauce, garlic powder, oregano, onion powder, cumin, coriander, sugar, thyme, and more salt and pepper. Set aside.

In a different bowl, whisk together the ricotta, cilantro, eggs, a little bit of oregano, more salt and pepper, and 1/2 c. of Parmesan.

After baking

Layer 1/3 of the eggplant rounds on the bottom of the prepared baking dish. Layer 1/2 of the tomato sauce mixture on top, then half of the ricotta mixture. Layer another 1/3 of the eggplant rounds. Layer the rest of the tomato sauce mixture. Layer the last 1/3 of the eggplant rounds. Layer with the ricotta mixture. Top with the mozzarella and the rest of the Parmesan. Bake for 20-25 minutes. Let cool 5 minutes before serving.

Here's a link to the recipe I adapted: http://www.marthastewart.com/342140/eggplant-ricotta-bake?center=852566&gallery=359926&slide=259012

Eggplant Casserole

Sorry for no actual measurements; I just kind of threw things together.

1 eggplant, diced
Olive oil
1/2 zucchini, sliced
Cilantro, chopped
1 can diced tomatoes
Spices: pepper, garlic powder, tiny bit of cumin, dill, Italian seasoning, coriander, sage, red pepper flakes
Feta cheese

Fry the eggplant in olive oil over medium high heat in two batches. Fry for about 5 minutes, turning every once in a while. Add olive oil as needed.

In a separate pan sautee the zucchini in a tiny bit of olive oil for a few minutes, then added the cilantro (I used like 2 Tbsp-ish). Add the spices, and let that cook for a few minutes. Then add the diced tomatoes, and add more of the same spices if it needs it. Let the tomato juices boil down, about 5-8 minutes.

Put the fried eggplant in a greased casserole dish, then layer the zucchini tomato sauce on top. Sprinkle (liberally) with feta cheese. Bake at 350 F for about 25-40 minutes, or until the feta starts to brown on top. Serve immediately.

Eggplant Parmigiana

Cooking the eggplant

2 small unpeeled eggplants
1 large egg
2 Tbsp. water
1 1/3 c. dry bread crumbs
2/3 c. Parmesan cheese, grated
olive oil
2 c. tomato sauce
cilantro, chopped
Basil, thyme, garlic powder, coriander, oregano
2-3 c. mozzarella cheese, shredded


Heat oven to 350 F.

Cut eggplants into 1/4 inch slices. Mix egg and water. Mix bread crumbs and Parmesan cheese. Dip eggplant into egg mixture, then coat with the bread crumb mixture.

Heat oil in a skillet over medium heat. Cook half of the eggplant at a time in oil about 5 minutes, turning once, until light brown. Repeat with remaining eggplant, adding more oil if necessary.

Ready to eat!

Place half of the eggplant in ungreased rectangular baking dish, overlapping slices slightly. Mix tomato sauce, cilantro, and spices together in a bowl. Spoon half of the sauce over eggplant. Sprinkle with 1-1 1/2 c. of the mozzarella cheese. Repeat with remaining eggplant, sauce, and cheese.

Bake uncovered about 25 minutes or until sauce is bubbly and cheese is light brown.

Adapted from Betty Crocker's Cookbook

Eggplant Pasta Sauce

Really good recipe! Here's a link to the original recipe. I just made a few alterations: http://www.food.com/recipe/eggplant-pasta-sauce-or-side-dish-137512

Olive oil
4 c. eggplant, cubed
1 onion, diced
4 garlic cloves, minced
28 oz. canned diced tomatoes (do not drain)
1/2 c. Marsala wine
1 Tbsp. cilantro, chopped
1-2 Tbsp. capers
1 tsp. sugar
dried thyme and basil, to taste
salt and pepper, to taste (I highly recommend lots of pepper!)
Hot cooked pasta
Parmesan cheese, grated

Saute the onion for 2-3 minutes, then add the garlic and eggplant. Saute about 5 minutes more. Add all the other ingredients. Bring to a boil. Reduce heat and simmer for about 30 minutes, uncovered. Stir occasionally. Cook until the eggplant is soft and the sauce is the consistency you want. Serve over pasta. Top with Parmesan.

Ratatouille

2 Tbsp. olive oil
1 large onion, cut into rings
2 cloves garlic, crushed
1 green peppers, cut into strips
1 medium eggplant, cut into bite sized pieces
1 zucchini, cut into bite sized pieces
1 can diced tomatoes, drained
1 bay leaf (I use dried basil if I don't have any bay leaves on hand)
1/2 tsp. thyme
1/4 tsp. salt
black pepper

 In a large skillet, heat olive oil. Saute onions and garlic until golden. Add green pepper strips, and cook for 2 minutes. Add eggplant, and cook for 3 minutes, stirring constantly. Add zucchini, and continue stirring and cooking another 3 minutes. Add tomatoes and seasonings. Simmer uncovered for 20 minutes or until vegetables are tender. Remove bay leaf. Serve immediately.