Eggplant as Side Dish Recipe?

I am looking for a recipe for eggplant as a side dish. Something a little bit more complex than a simple roasting in the oven with olive oil, but nothing TOO complicated and using too many ingredients. I am getting tired of potatoes or rice as a side dish, and am looking for something new to try. Any ideas? I would prefer a posting of a recipe rather than a link, but links are OK tooEggplant as Side Dish Recipe?
ITALIAN EGGPLANT





1 medium eggplant, * see note


1/2 cup butter, melted


3/4 cup dry bread crumbs


1/4 teaspoon salt


13 ounces spaghetti sauce, with mushrooms


1 tablespoon oregano


1 cup mozzarella cheese, shredded





Dip eggplant in butter, then in mixture of bread crumbs and salt. Place in buttered casserole dish. Spoon spaghetti sauce on top. Sprinkle with oregano leaves and cheese. Bake for 15 to 20 minutes at 350 F.


* Pare eggplant and cut into 1/2-inch slices.





Serving Size: 4





FILLED EGGPLANT





4-5 eggplants (medium size)


1 c. ground meet


1/2 c. pasta sauce


salt and pepper


onions





First, peel the eggplants. Leave the heads on them, and using a sharp knife, open the middle but try to make a hole coming out from the other end, set aside. In a separate pan, saut茅 onions then add the ground meat, the pasta sauce, salt and pepper add a little water then take one eggplant at a time, Fill the middle of each eggplant with one spoon of the meat sauce. In a separate pan, add a few tablespoons olive oil and place the eggplants side by side. Cover and cook on low heat for about 1/2 hour.


Eggplant as Side Dish Recipe?
slice the eggplant in half length wise, and scoop out the seeds, salt and let sit for 1/2 hour upside down on wire rack.(over sink) Rub Italian Herbs, and Olive Oil on the meat of the fruit. Roast for 20-25 minutes on 350....Add any filling you like, I like stuffing, rice, a hearty tomato salsa to the hollowed out area and continue roasting for another 20 minutes. broccoli and cheese is good too. creamed spinach...literally anything.





or





slice eggplant into 1/2 inch slices, salt like previoius recipe on both sides and let drain. pat dry and squeeze out any excess moisture, dip in an egg wash...bread with italian seasoned bread crumbs and parmesan cheese mixture. let sit 1/2 half to keep breading from falling off and deep fry or bake until golden brown. top with a small amount of marinara and mozzarella cheese, bake until cheese is bubbly





You can do the 2nd recipe as eggplant bites also for an appetizer. instead of slicing them, dice them in about 2 in cubes, follow directions and serve the marinara with mozz melted on it as a dipping sauce.
Indian Eggplant


鈥?1 eggplant


鈥?1 teaspoon vegetable oil


鈥?1 medium onion, chopped


鈥?2 roma (plum) tomatoes, chopped


鈥?pinch teaspoon ground cayenne pepper


鈥?1/4 teaspoon salt


鈥?1/4 teaspoon pepper


鈥?4 sprigs chopped fresh cilantro


1. Preheat the oven broiler. Place eggplant in a roasting pan, and broil 5 minutes, turning occasionally, until about 1/2 the skin is scorched.


2. Place eggplant in microwave safe dish. Cook 5 minutes on High in the microwave, or until tender. Cool enough to handle, and remove skin, leaving some scorched bits. Cut into thick slices.


3. Heat oil in a skillet over medium heat, stir in the onion, and cook until tender. Mix in eggplant, and tomatoes. Season with cayenne pepper, salt, and black pepper. Continue to cook and stir until soft. Garnish with cilantro to serve.






cheesy eggplant





it is really good








1 medium eggplant, peeled


2 teaspoons salt


3/4 cup dry bread crumbs


3 teaspoons garlic salt


1/2 teaspoon pepper


3 eggs


3 tablespoons olive oil, divided


1 large green pepper, chopped


1 medium onion, chopped


1/2 pound fresh mushrooms, sliced


2 (14.5 ounce) cans stewed tomatoes


1 (6 ounce) package sliced mozzarella cheese





DIRECTIONS


Cut eggplant into 1/4-in.-thick slices. Place in a colander over a plate; sprinkle with salt. Let stand for 30 minutes. Rinse under cold water and pat dry with paper towels.


In a shallow bowl, combine the bread crumbs, garlic salt and pepper. In another shallow bowl, beat eggs. Dip eggplant into eggs, then coat with crumb mixture.


In a large skillet, cook eggplant in 2 tablespoons oil for 2 minutes on each side or until lightly browned. Transfer to an ungreased 13-in. x 9-in. x 2-in. baking dish. In the same skillet, saute the green pepper, onion and mushrooms in remaining oil for 5 minutes or until pepper and onion are crisp-tender. Sprinkle over eggplant. Top with tomatoes.


Bake, uncovered, at 350 degrees F for 25 minutes. Uncover; place cheese slices over the top. Bake 25-30 minutes longer or until cheese is lightly browned.



1 medium eggplant, peeled and sliced into 1/2 inch rounds


4 tablespoons mayonnaise, or as needed


1/2 cup seasoned bread crumbs


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DIRECTIONS


Preheat the oven to 350 degrees F. Line a baking sheet with aluminum foil.


Place the bread crumbs in a shallow dish. Coat each slice of eggplant on both sides with mayonnaise. Press into the bread crumbs to coat. Place coated eggplant slices on the prepared baking sheet.


Bake for 20 minutes in the preheated oven, until golden brown. Flip slices over, and cook for an additional 20 to 25 minutes to brown the other side.



Eggplant Delight





3 tablespoons vegetable oil


1 medium eggplant, sliced into 1/2 inch rounds


1 medium onion, sliced into rings


1/2 cup shredded Cheddar cheese


salt and pepper to taste





Heat oil in a large skillet over medium-high heat. Add onion, and saute until browned. Remove the onion to a bowl, and place eggplant slices in the hot skillet. Fry on both sides until browned and tender. Season with salt and pepper. When the eggplant is tender, top slices with onion, and then cover with cheese. Allow cheese to melt for a few minutes before placing on plates and serving.





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Eggplant con Queso





1 eggplant, peeled and diced


1 cup shredded Cheddar cheese


1 cup diced toasted bread


1/2 cup heavy cream


1 tablespoon all-purpose flour


1 teaspoon poultry seasoning





Preheat oven to 300 degrees F (150 degrees C).


Boil and drain eggplant. Mix in 1/2 cup of cheese and bread. Spoon into small casserole dish.


In a small bowl combine cream, flour and poultry seasoning. Pour over eggplant mixture and sprinkle the top with the remaining 1/2 cup cheese.


Bake in preheated oven for 30 minutes.





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Eggplant Chips





1 eggplant, sliced into strips


1/2 cup soft bread crumbs


1/8 cup grated Romano cheese


1 clove garlic, chopped


2 sprigs fresh parsley, chopped


1/2 teaspoon dried oregano


salt and pepper to taste


2 tablespoons vegetable oil








Preheat oven to 400 degrees F (200 degrees C).


Cut eggplant strips in half again, lengthwise. Lay strips on a baking sheet.


In a small bowl combine bread crumbs, Romano cheese, garlic, parsley, oregano, salt and pepper. Sprinkle over eggplant strips and drizzle with oil.


Bake in preheated oven for 25 minutes, or until crispy.





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If you like Indian cuisine then you must try this eggplant recipe. This is the best side dish ever! It is a little complicated if you are new to Indian cuisine but its worth it.





Ingredients for Baingan Bhartha:





1 large eggplant/Brinjal OR 2 to 3 medium sized eggplant


1 cup of finely chopped onions


1 tsp coriander powder


1 tsp cumin powder


1 tsp cumin seeds


1 tsp turmeric powder


1/2 tsp Ginger and garlic paste


1 tsp mustard seeds


2 tbsp Oil


50 ml Tamarind juice


Jaggery (small lemon size)OR 2 tsp of sugar


3 cup Water


Salt to taste





To make the paste:





1 cup Groundnuts


2 tbsp Dry coconut powder


1 tbsp sesame seeds


1 Green chilli





Whole Garam Masala





1 Bay leaf


1 stick of cinnamon


2 to 3 Cloves


3 whole cardamom OR 1 tsp cardamom powder





Method:





In a pan, dry roast ground nuts, coconut powder and sesame seeds. Allow it to cool.





Blend it to a coarse paste with water and green chilli.





In a pan,add oil.Fry whole garam masala,mustard and cumin seeds when they start to splatter add onions turmeric,Ginger Garlic Paste.





Add cumin and coriander powder.





Now add the paste we had prepared earlier. Add salt to taste and cook for 10 min.





Now add the tamarind paste and jaggery and cook till oil oozes out in a Sim flame.





Meanwhile, cook your eggplant either by showing it directly to the flame in your stove or using a pressure cooker. The choice is yours.





If using pressure cooker, do not cut your eggplant. Add little water and a pinch of salt. Pressure cook for 3 hisses. Allow it to cool.Peel the skin and mash it with a spoon or masher.





If going to cook eggplant directly in the flame, be careful. Don't hurt yourself. Slowly cook till the skin peels off by itself. It will take time and make sure that you don not burn the eggplant too much, which undoubtedly will spoil the taste for you.





Personally, I made this gravy by cooking eggplant directly in the flame. It gives a very unique flavor to the recipe.





Now, add the mashed eggplant to your gravy which is already cooking. Mix well.





Cook for at least 15 min so that the eggplant absorbs the flavor from the gravy.





Serve hot. You can also store refrigerate it and use it for later use. Reheat before serving.