Lisa's Famous Roasted Eggplant dip/spread!
Chop 3 japanese or 1 italian eggplant into 1 inch pieces. Chop 1 tomato and 1 onion into bite sized
pieces. ( optional- slice 1 or 2 hot peppers in half if you like spicy) Toss the eggplant, tomato ( hot
pepper) and onion together in a baking dish with 3 TBS olive oil and 1 TBS salt. Bake in a 400 degree
oven, stirring frequently until the vegetables are very soft ( fork smashable) About 20 minutes.remove
from oven.
Use this mixture for the following:
Chunky-
Toss with pasta with a sprinkle of parmesean cheese
Puree in a blender or food processor-
Use as a dip for fresh vegetables or crackers. - or-
Use as a pizza sauce- top with feta cheese, roasted red peppers and black olives, DELICIOUS!!!!!!!
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Eggplant Parmesean:
Slice 1 large italian eggplant into 1/2 inch slices, sprinkle with salt and set aside on a towel while you
gather other ingredients. In a bowl place 2 cups bread crumbs and 1/4 cup flour, salt and pepper to
taste. In another bowl, lightly wisk 2 eggs. Heat a shallow pan of oil on the stovetop to 350 degrees.
Wipe the eggplant slices dry with the towel as you dip each one, first in the egg and then into the bread
crumb mixture until well coated. Drop the slices carefully into the oil, cook on each side until the bread
crumbs become golden brown ( about 45 seconds per side, if oil is hot enough) Set cooked eggplant on
a brown bag or paper towels to drain while you cook the rest.
Pre-heat oven to 350
In a baking dish, spread 1 cup of Tomato sauce on the bottom, layer 1 single layer of cooked eggplant
slices on top of the sauce, sprinkle some cheese over the layer ( mozzerella, provelone, parmesean all
work well) pour 1 cup of sauce over the cheese. Continue with one more layer on top, 1 cup sauce and
more cheese, finish with the top layer being cheese.
Cover the baking dish with a lid or foil and bake for 20 minutes, remove foil and bake until the cheese is
melted and browned ( about 10 more minutes) Let cool and serve!!!!
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Asian Style Glazed Eggplant: This recipe can be made with any kind of eggplant.
2 or 3 Japanese or 1 medium Italian Eggplant- Cut into 1 inch pieces, do not peel.
2 TBS Rice Wine Vinegar
2 TBS Soy Sauce
1 TBS Brown Sugar
3 TBS vegetable oil
Dash of hot pepper sauce optional.
Cut the eggplant, sprinkle with salt and let sit in a colander over the sink for at least 30 minutes. Rinse
the eggplant and dry it thoroughly. Heat the oil in a sauté pan, cook the eggplant until lightly browned,
about 5 minutes. Add the vinegar, soy sauce and brown sugar ( hot pepper sauce) to the pan. Stir and
cook until the sauce becomes thick and the eggplant tender, about 5 minutes. Serve warm. This is great
with some plain brown rice and steamed vegetables.
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