Eggplant
Eggplant can be both a color and a vegetable and I happen to like both!
Facts & Historical Information
Eggplant is a member of the nightshade family along with potatoes, tomatoes and
peppers. Eggplant is actually a fruit, and is classified botanically as a berry! It ranks
among the most popular edible vegetables of the world since it is enjoyed throughout
the Mediterranean basin, the Far East, the Americas and practically in all Latin
American countries. Eggplant isn't a particularly popular vegetable in the United States,
but it's a favorite in many areas of the South. Thomas Jefferson, who experimented with
many varieties of plants in his Virginia garden, is credited with introducing eggplant to
North America.
In various parts of Europe, people suspected that eating eggplant caused madness, not
to mention leprosy, cancer, and bad breath, which is why eggplant was used mostly for
decoration in England and the United States nearly up to the 20th century
Florida produces the bulk of the domestic harvest, and New Jersey is a major supplier
during the summer months. Asia accounts for some 78% of world eggplant production.
Turkey produces more eggplant than all of Europe combined.
Cooking Eggplant
Ever get tired of slicing up eggplant and frying the slices prior to using them in other
recipes? Well I sure do. It adds time to the preparation, increases the fat content and
decreases the vitamin content. After many years of searching, I have compiled a short
file of easy, quick, good eggplant recipes that do not require frying. I have lost copies of
these recipes so often that I gave up and decided to put them somewhere that was less
likely to get thrown away by accident or misfiled. I will continue to add to the page as
other scraps of paper resurface in my kitchen.
BAKED EGGPLANT
(From Simply Delicious, p. 155, recipe by Janet Revenew)
1 medium eggplant
¼ cup butter
½ cup bread crumbs
1 tsp. minced onion
2 eggs, well beaten
Salt and pepper to taste
Pare eggplant. Cut into ¼ inch slices. Cook in salted water until tender. Drain and mash. Add
butter, crumbs, onion and eggs. Season to taste. Mix thoroughly. Pour into well oiled baking
dish. Bake at 400 degrees until thoroughly heated and browned.
BAKED STUFFED EGGPLANT
(From American Heart Association Cookbook, 4th Edition – New, Revised, and Expanded. New York: David McKay
Co., 1984, p. 103-104)
1 large eggplant
1 cup chopped onions
1 cup chopped mushrooms
1½ teaspoons basil
½ teaspoon chervil
Freshly ground black pepper
2 tablespoons margarine
1 pound lean ground beef
¼ cup tomato paste
¼ cup wheat germ
2 tablespoons fresh chopped parsley
1. Wash eggplant, and cut in half lengthwise. Carefully remove the pulp leaving ½ inch of the
outer shell. Dice the pulp.
2. Sauté the onions, mushrooms, seasonings and meat in the margarine. Stir in the tomato
paste, wheat germ and eggplant pulp. Cook until meat is slightly done.
3. Spoon meat mixture into the eggplant shell and place in an oiled ovenproof dish and bake at
350 degrees for 20-30 minutes. Garnish with parsley.
Yield: 6 servings
Approx. Cal/Serv.: 270
BEEF AND EGGPLANT CASSEROLE
(From American Heart Association Cookbook, 4th Edition – New, Revised, and Expanded. New York: David McKay
Co., 1984, p. 95)
1 pound lean ground beef (or ¾ pound beef, ¼ pound ground lamb)
1½ medium onions, chopped
2 cloves of garlic, chopped
1½ tablespoons dill
Freshly ground black pepper
1 eggplant or 3 summer squash or a combination of both
2 cups low-fat yogurt
1. Brown the meat. Combine with the onion, garlic, dill and pepper.
2. Slice the eggplant, or squash, into long slices, about 1/8 inch thick.
3. In an 8x8x2 inch casserole, arrange one layer of vegetables, then a layer of meat. Repeat this
one more time; end with a layer of vegetables. Pour yogurt on top of this mixture. Bake in
350 degree oven for 45-60 minutes, until casserole starts to bubble.
Yield: 4 servings
Approx. Cal./Serv.: 310
BRAISED ARTICHOKES AND EGGPLANT
(From Alicia's Country Recipe Kitchen)
4 c. artichoke hearts, canned
1 eggplant, peeled, diced
1 tsp. salt
1 tsp. pepper
1/4 c. Parmesan cheese
2 tbsp. olive oil
Cut artichokes into quarters. In a large skillet, add olive oil and place over high heat. Add
artichokes and eggplant and braise well until eggplant is tender. Add salt, pepper and Parmesan
cheese. Serve immediately when all ingredients are well blended. Serves: 4.
CHEESY BAKED EGGPLANT
(From 1001 Fast Easy Recipes, p. 216)
1 eggplant
½ cup mayonnaise
1 cup seasoned breadcrumbs
¼ cup grated parmesan cheese
Peel eggplant and slice ½-inch thick. Spread both sides with mayonnaise and dip in mixture of
crumbs and cheese. Coat both sides well. Place in single layer in shallow baking dish. Bake at
400 degrees F. for 20 minutes.
CREOLE EGGPLANT
(From Favorite Recipes of Home Economics Teachers: Casseroles, Including Breads, p. 196.)
1 large eggplant
1 onion, chopped
½ green pepper, chopped
1½ c. fresh or canned tomatoes
1½ c. soft bread crumbs
Salt to taste
1 c. buttered cracker crumbs
Peel eggplant and cut into ½-inch cubes. Cook until tender in small amount of salted boiling
water. Brown onion and pepper; add to eggplant. Add tomatoes, bread crumbs and salt. Pour
into baking dish; cover with cracker crumbs. Bake in 350 degree F. oven for 20 minutes. Yield:
4-5 servings.
EGGPLANT-ARTICHOKE PARMIGIANA
(From Mable Hoffman’s Crockery Cookery, p. 179.)
1 medium eggplant
½ teaspoon salt
1 (14 oz.) jar tomato pasta sauce
1 (10 oz.) pkg. frozen artichoke hearts, thawed and quartered
2 tablespoons capers, drained
2 teaspoons fresh rosemary or ½ tsp. dried
¼ teaspoon pepper
1/3 cup grated Parmesan cheese
Cut eggplant into ¾ inch slices (notice that says ¾ and not ¼ inch). Cut slices in half; sprinkle
with salt. Alternate layers of eggplant, pasta sauce, artichoke hearts and capers in a slow cooker.
Sprinkle with rosemary and pepper. Cover and cook on HIGH 4-5 hours or until eggplant is
tender. Sprinkle with cheese and serve.
EGGPLANT AU GRATIN
(From Favorite Recipes of Home Economics Teachers: Casseroles, Including Breads, p. 196.)
1 medium eggplant
2 T. butter, melted
2 T. flour
¼ t. salt
1/8 t. pepper
1 c. milk
½ c. nippy American cheese, grated (works well with grated cheddar cheese also)
Cracker crumbs
Wash, pare, and cube eggplant. Cook covered in boiling water 10 to 15 minutes. Blend butter,
flour and seasonings over low heat. Remove from heat and slowly add milk. Stir over heat until
thick. Add cheese. Place half of cooked eggplant into greased casserole; add half of cheese
sauce. Repeat layers. Top with cracker crumbs. Bake at 350 degrees F. for 20-30 minutes.
Yield: 4-6 servings.
EGGPLANT CASSEROLE
(From Alicia's Country Recipe Kitchen)
1 medium eggplant
12 saltine crackers
1 egg
1 c. grated cheese
1 c. milk
3 tbsp. margarine
Cook diced eggplant in water until transparent or done. Drain and add broken crackers, beaten
egg, cheese, milk and melted margarine. Bake in 350 degree preheated oven 30 minutes. Top
with grated cheese or cracker crumbs.
EGGPLANT CREOLE
(From A Collection of the Very Finest Recipes Ever Assembled into One Cookbook)
1 large eggplant
2 Tbs. flour
2 Tbs. butter
1 can tomato sauce
1 can water
1 clove
2 bay leaves
1 Bell pepper, chopped
1 onion, chopped
1 tsp. salt
½ cup grated cheese
½ cup bread crumbs
Cut eggplant in cubes; cook in boiling water for 8 minutes; drain. Place butter and flour in
skillet; when blended, add tomato sauce and water; stir until smooth. Add clove, bay leaves, bell
pepper, onion, and salt. When sauce thickens, fold in eggplant and sprinkle with cheese and
bread crumbs. Bake for ½ hour at 350 degrees.
EGGPLANT PROVENCAL
(From Quick & Easy Dishes: Favorite Recipes of Home Economics Teachers, p. 83)
2 chopped eggplants
3 large tomatoes, chopped
Juice of 1 lemon
Pinch of dried tarragon
2 green olives, chopped
Salt and pepper to taste
Place eggplants and tomatoes in small saucepan. Add lemon, tarragon and olives, reserving
some for garnish. Simmer for 30 minutes, well covered, over low heat. Before serving, sprinkle
with olives. Yield: 2 servings.
EGGPLANT SALAD
(From Reminisce Magazine)
1 medium eggplant (about 1-1/4 pounds)
4 medium tomatoes, cubed (3-1/2 to 4 cups)
3 hard cooked eggs, cubed
1 large onion, chopped
1/2 cup prepared French salad dressing
1-1/2 teaspoons salt, optional
1/2 teaspoon pepper
Cut eggplant in half lengthwise. Place with cut side down in a greased 9-in. square baking dish.
Bake at 350° for 30-40 minutes or until tender. Cool, peel and cut the eggplant into 1/2-in.
cubes; place in a large salad bowl. Add tomatoes, eggs and onion. Add dressing, salt and
pepper; toss. Cover and chill 1 hour before serving. Yield: 10 servings.
EGGPLANT SUPREME
(From Simply Delicious, p. 155, recipe by Al Mauler)
1 eggplant, peeled and sliced ¼ inch thick
1 onion, finely chopped
1 lg. green pepper, thinly sliced
1 Tbsp. margarine
Chili powder
Salt
4-5 eggs
Heat margarine in 10-inch skillet. Place 4 slices eggplant symmetrically in skillet. Add some
onion and green pepper in spaces between eggplant slices. Sprinkle with chili powder and salt.
In bowl, beat eggs until foamy. When eggplant softens, pour into skillet some of beaten egg, just
enough to cover eggplant. Fry over low heat, without stirring until egg is cooked. Turn
“pancake” and brown other side. Remove to platter and hold in warm oven. Repeat, adding
more margarine to skillet until eggplant and eggs are used. One “pancake” serves one person as
a main dish. Optional: add chopped tomatoes and/or minced garlic.
EGGPLANT WITH GROUND BEEF
(From Alicia's Country Recipe Kitchen)
1 1/2 lbs. ground beef
1 med. onion, diced
1/2 c. bread crumbs
Salt and pepper to taste
1/2 c. tomato sauce
1 sprinkle of parsley
1 eggplant
Peel eggplant and cut into thin slices. Brown ground beef; add diced onion. Add 1/2 cup bread
crumbs, tomato sauce, parsley, salt, pepper and 2 tablespoons grated cheese. Layer eggplant,
ground beef mixture, eggplant, ground beef, etc. Cook in 350 degree oven for 45 minutes.
EGGPLANT - ZUCCHINI CASSEROLE
(From Alicia's Country Recipe Kitchen)
2 zucchini
1 lg. eggplant
1/2 c. chopped celery
1/2 c. chopped green pepper
1 c. spaghetti, broken in pieces (cooked)
2 cans tomato sauce
2 tsp. Worcestershire sauce
2 cloves garlic, minced
6 oz. sliced Mozzarella cheese
1/4 c. water
1 tsp. salt
1/2 tsp. oregano
Peel and slice eggplant. Slice zucchini. Mix tomato sauce, water, Worcestershire sauce, salt,
garlic and oregano. Put 1/2 of eggplant in shallow baking dish. Cover with 1/2 of zucchini, green
pepper, celery and spaghetti. Put on 1/2 cheese and 1/2 of tomato mixture. Repeat layers. Cover.
Bake at 350 degrees for 1 hour.
FRANKFURTER-AND-EGGPLANT SUPPER
(from McCall’s Book of Wonderful One-Dish Meals. Edited by Kay Sullivan. New York: Saturday Review Press,
1972, p. 182-183.)
1 eggplant (1¼ pounds)
Flour
1/3 cup olive or salad oil
¼ tsp. dried basil leaves
1 small clove garlic, crushed
1 pound frankfurters, cut in 1 inch pieces
½ cup chopped onion
1½ tsp. salt
¼ tsp. pepper
1 can (1 pound) tomatoes, undrained
Cooked white rice
1. Peel eggplant; cut into 1-inch cubes. Measure 5 cups. Toss eggplant with flour to coat
lightly.
2. In hot oil in large skillet, sauté onion until tender – about 5 minutes.
3. Add eggplant, salt, pepper, basil, and garlic; cook, stirring occasionally until eggplant is
lightly browned.
4. Add frankfurters and tomatoes, mixing well. Simmer, covered, 20 minutes, stirring
occasionally. Serve over rice.
Makes 6 servings.
MARINATED CHICKEN AND EGGPLANT
(From The Advocate, November 10, 2005, Recipe is by Julie Kay)
2 lbs. boneless, skinless chicken thighs
1 whole eggplant, skinned and cut into cubes
1 (12 oz.) jar marinated artichokes, with liquid
¼ cup chopped green onions
2 cups canned tomato and basil sauce
1 cup wide egg noodles, uncooked
Put chicken into slow cooker and add in eggplant cubes. Add marinated artichokes with liquid.
Mix in green onions. Pour tomato and basil sauce over all. Cook on LOW for 6 to 8 hours. Turn
to HIGH and add in noodles in the last 30 minutes of cooking time. Serves 4-6.
MEXICAN EGGPLANT
(From Colorado Cache: A goldmine of recipes from the Junior League of Denver. Denver, CO: The League, 1978.)
1 large eggplant
¼ cup vegetable oil
1 15-oz. can tomato sauce
1 4-oz. can green chiles, chopped
¼ cup green onion, chopped
½ teaspoon ground cumin
½ teaspoon garlic salt
1 cup Cheddar cheese, grated
6 ripe olives, sliced
1 cup sour cream
Peel and slice eggplant. Bruch both sides of each slice with oil. Place in a single layer on a
greased baking sheet and bake in a preheated oven at 450 degrees for 20 minutes. Combine
tomatoe sauce, chiles, green onion, cumin, and garlic salt in a saucepan. Simmer, uncovered, for
10 minutes. In a greased 9 x 13 x 2-inch casserole, layer eggplant, sauce and cheese. Top with
sour cream and olives. Bake, uncovered, at 350 degrees for 20 minutes.
MICROWAVED ITALIAN EGGPLANT
(From Quick Cooking – also available online at http://www.lightandtasty.com )
1 small eggplant, peeled
1/4 cup dried bread crumbs
1/2 teaspoon dried oregano
1 tablespoon mayonnaise
1 cup spaghetti sauce
1 cup (4 ounces) shredded mozzarella cheese
2 tablespoons grated Parmesan cheese
Cut eggplant into 3/4-in. slices. In a small bowl, combine the bread crumbs and oregano. Brush
one side of each eggplant slice with mayonnaise. Dip mayonnaise side into crumb mixture, then
place crumb side up in a shallow 2-qt. microwave-safe dish. Cover and microwave on high for 810 minutes or until tender. Drizzle with spaghetti sauce and sprinkle with cheeses. Cook,
uncovered, for 2-3 minutes longer or until cheese is melted. Editor's Note: This recipe was
tested with an 850-watt microwave. Yield: 4 servings.
TOMATO EGGPLANT ZUCCHINI BAKE
(From: Well Plated - http://www.wellplated.com/tomato-egglant-zucchini-bake/
3 medium zucchini
1 small/medium eggplant
1 pint cherry or grape tomatoes
1 Tbsp extra virgin olive oil
4 large cloves garlic, minced
1/4 tsp kosher salt
1/4 tsp ground black pepper
2/3 cup freshly grated parmesan cheese, divided
1/4 cup chopped fresh basil, divided
1/4 cup chopped fresh parsley, divided
NOTE: do not peel either the eggplant or the zucchini - - leave the skins on!
1. Preheat the oven to 350 F. Lightly grease a deep 9x9-inch baking dish or a 3½-quart casserole
dish with olive oil.
2. Quarter then cut the zucchini into half inch cubes. Slice the eggplants into rounds then cut into
3/4 inch pieces. Halve the tomatoes and add to the bowl along with the zucchini and eggplant.
Drizzle the veggies with olive oil then add garlic, salt, and pepper and top with 1/3 cup of
parmesan. Lightly toss to distribute the olive oil.
3. Transfer the vegetables to the greased baking dish. Bake for 25 minutes. Cover the pan with
aluminum foil, then continue baking for 10-20 additional minutes, until the vegetables are soft.
Top with remaining Parmesan cheese, basil, and parsley. Best served warm.
Eggplant Humor
I am not a cook! - Richard Milhous Eggplant
For those of you who might be looking for humorous uses for
eggplant as opposed to actually eating them, you may be interested in
VegiForms. Vegiforms are molds which are placed over vegetables to
shape them into a variety of humorous designs as they grow.
Commonly available vegiforms include molds to shape them into ears
of corn or elf faces – type the word vegiforms into your favorite
search engine to locate merchants.
Cooking Tips and Growing Tips are available from a variety of reputable
sources.
Bibliography of Recipe Sources:
1001 Fast Easy Recipes. Highland Village, TX: Cookbook Resources, 2007.
Alicia's Country Recipe Kitchen at:
http://www.aliciasrecipes.com/egg_plant_recipes.htm
The Advocate (Baton Rouge, LA) has a Recipe section – mainly focusing on dishes that are regional specialties.
Recipes do not remain online indefinitely, so if you are trying to track down a particular recipe it helps to know what
date the recipe was published. Newspaper available online at: http://www.2theadvocate.com/
American Heart Association Cookbook, 4th Edition – New, Revised, and Expanded. New York: David McKay Co.,
1984.
A Collection of the Very Finest Recipes Ever Assembled into One Cookbook. Hayward, CA: Becker Publications,
1979.
Colorado Cache: A goldmine of recipes from the Junior League of Denver. Denver, CO: The League, 1978.
Favorite Recipes of Home Economics Teachers: Casseroles, Including Breads. Montgomery, AL: Favorite Recipes
Press, 1965.
Mable Hoffman’s Crockery Cookery. Revised edition. New York: HP Books, 1995.
Quick & Easy Dishes: Favorite Recipes of Home Economics Teachers, Montgomery, AL: Favorite Recipes Press,
1968.
Simply Delicious Recipes from KULSA Gourmet. Lawrence, KS: Kansas University Library Staff Association,
[2000].
Taste of Home’s Light and Tasty website – http://lightandtasty.com – this site reprints recipes from a number of
magazines published by Reiman Publications. Most recipes are freely-accessible but some are available only with a
subscription.
Well Plated - http://www.wellplated.com/tomato-egglant-zucchini-bake/
Facts and historical information from the CDC 5 A Day: Vegetable of the Month: Eggplant page – no longer available
online. (Link here goes to an archived PDF of the original page.)
Eggplant image taken from Arthur’s Colour Vegetable Clipart at:
http://www.arthursclipart.org/vegetables/veggiescol.htm
Richard Milhous Eggplant image and quote from Food Humor at:
http://www.cyber-kitchen.com/index/html/gp15.html
Page created: December 28, 2005
Links last checked: March 8, 2015
Last updated: May 9, 2016
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