When Freezing Eggplant Slices for frying, blanch for a few minutes in water with 1/4 cup of citric acid added and  then sandwich between pieces of freezer paper.  This will keep your eggplant from turning an ucky brown color and the slices will come apart without tearing up when you are ready to use them!

Fried Eggplant Slices

1/2 inch thick to 1 inch thick slices of Eggplant (according to preference)
Beaten egg

Soak peeled eggplant slices in salted water for 1/2 hour and press between paper towels for an additional 1/2 hour to remove any bitter taste dip eggplant slices in beaten egg and lightly salt.  Pan fry in a little butter until golden brown on both sides and very tender.   Serve as-is or drizzle with honey or syrup.

Southern Deep Fried Eggplant

Peeled Eggplant cut into 1 1/2" square chunks or (french fry style) strips.
Mixture of 1 cup flour to 1 cup cornmeal with about a teaspoon of salt added
Beaten egg
Soak peeled eggplant chunks in salted water for 1/2 hour and press between paper towels in a colander for 1/2 hour to remove any bitter taste.
Dip eggplant in egg, then in flour & cornmeal mixture, then in egg, then flour mixture again and drop into very hot oil.  Fry until golden brown.  Put on paper towels to drain and serve hot.  (strangely enough this is pretty good with ketchup!)

Grilled Eggplant

1/2 cup red wine vinegar or Balsamic vinegar
1/2 cup vegetable oil
1/2 cup honey
lemon pepper

Split Dennison's Italian Eggplants lengthwise, set cut side down  in shallow dish.  Mix all other ingredients and pour over the eggplant.  Allow to marinate at least 1/2 an hour (more is better) and then place on a hot BBQ grill.  Delicious as a side dish with grilled steaks. How do I know?? ;-)

Eggplant Parmesan

Peeled Eggplant Slices
Mozzarella cheese
Grated Parmesan Cheese
Spaghetti Sauce with or without meat
Beaten egg
Olive Oil

Dip Slices in egg (there is no need to soak the slices in this recipe)
Dredge in grated parmesan cheese.  In a teflon skillet fry slices in olive oil (or other vegetable oil) until the cheese is good and brown.  Reduce heat and pour the spaghetti sauce over all the slices.  Simmer for 10-15 minutes (covered) then place a generous slice of Mozzarella cheese on each and cover again and simmer for about 5 more minutes until the cheese melts.
This is delicious just as it is, or you can serve over your favorite boiled pasta.

Baked Eggplant Parmesan

Olive oil, for baking sheets
2 large eggs
3/4 cup plain dry breadcrumbs
3/4 cup finely grated Parmesan, plus 2 tablespoons for topping
1 teaspoon dried oregano
1/2 teaspoon dried basil
Coarse salt and ground pepper
2 large eggplants (2 1/2 pounds total), peeled and sliced into 1/2-inch rounds
6 cups Chunky Tomato Sauce (See recipe below)
1 1/2 cups shredded mozzarella

Place eggplant slices on a cookie sheet lined with foil or parchment paper. Sprinkle each slice with kosher salt. In about 20 minutes, you should see water droplets form on the tops of the slices. Rinse the slices and dry them thoroughly with a paper towel.

Preheat oven to 375 degrees. Brush 2 baking sheets with oil; set aside. In a wide, shallow bowl, whisk together eggs and 2 tablespoons water. In another bowl, combine breadcrumbs, 3/4 cup Parmesan, oregano, and basil; season with salt and pepper.
Dip eggplant slices in egg mixture, letting excess drip off, then dredge in breadcrumb mixture, coating well; place on baking sheets.
Bake until golden brown on bottom, 20 to 25 minutes. Turn slices; continue baking until browned on other side, 20 to 25 minutes more.
Remove from oven; raise oven heat to 400 degrees.
Spread 2 cups sauce in a 9-by-13-inch baking dish. Arrange half the eggplant in dish; cover with 2 cups sauce, then 1/2 cup mozzarella.
Repeat with remaining eggplant, sauce, and mozzarella; sprinkle with remaining 2 tablespoons Parmesan. Bake until sauce is bubbling and cheese is melted, 15 to 20 minutes. Let stand 5 minutes before serving.

Stuffed Eggplant

Preparation: 1 hour
Baking: 30 minutes
Serves: 6

1. Boil whole eggplants in enough water to cover, until soft, approximately twenty minutes. When cool enough to handle, cut in half - lengthwise. See option No. 1 below.
2. Scoop out meat of eggplants leaving a margin of 1/4 inch, being careful not to pierce shells. Reserve shells and chop the scooped out flesh roughly.
3. Melt margarine in large skillet and sauté peppers, onions, celery and garlic until limp, about ten (10) minutes.
4. Add chopped eggplant meat and additional butter if needed, and simmer until meat is softened.
5. Mix in shrimp and cook an additional 8 to 10 minutes.
6. Put shrimp mixture in a large bowl and fold in crabmeat and parsley.
7. Preheat oven to 350 degrees. Cool mixture slightly. Add one quarter cup or more bread crumbs to firm up mixture. Salt and pepper to taste.
8. Stuff Eggplant shells and sprinkle tops lightly with additional bread crumbs and paprika.
9. Brush tops very lightly with oil and bake in oven for thirty minutes.

Note Option: In Lieu of boiling the eggplants. I use this method.
1. Cut the eggplants in half lengthwise and scoop the top surface lightly to remove seeds. Score (diagonally) the top surface lightly and sprinkle with salt. Leave the eggplants to stand on paper towels for 30 minutes. (This removes the tartness of the eggplant). Rinse the eggplants, pat dry and wrap in foil. Bake for 15 minutes in 350 degree oven.

Scalloped Eggplant

1 large eggplant, diced (4 cups)
1/3 cup milk
1 can cream of mushroom soup
1 slightly beaten egg
1/2 cup chopped onion
3/4 cup packaged herb-seasoned stuffing

1 recipe Cheese Topper

Cook diced eggplant in boiling salted water until tender, 6 - 7 min.; drain.  Meanwhile, gradually stir milk into soup; blend in egg.  Add drained eggplant, onion, and stuffing; toss lightly to mix.  Turn into greased 10 x 6 x 1   1/2 in. baking dish.

For Cheese Topper:

Finely crush 1/2 cup packaged herb-seasoned stuffing; toss with 2 T melted butter; sprinkle over casserole. Top with 1 cup shredded sharp American cheese. Bake at 350 for 20 min. or until hot.
Makes 6 - 8 servings.

Graham Andrew Spring's Curried Eggplant

1/4 cup peanut oil
3 small Japanese eggplants (about 7 ounces total), unpeeled, cut into 3-inch-long, 1/2-inch-wide strips
5 ounces haricots verts or thin green beans, trimmed
4 teaspoons minced garlic
2 teaspoons minced peeled fresh ginger
2 teaspoons yellow miso (fermented soybean paste) mixed with 1/3 cup water
1 tablespoon low-sodium soy sauce
1 teaspoon Thai red curry paste

Heat oil in wok or heavy large skillet over high heat until hot. Add eggplant strips and toss to coat with oil. Stir-fry until eggplant strips begin to brown, about 2 minutes. Add haricots verts and stir-fry until eggplant strips are tender and haricots verts are crisp-tender, about 1 minute. Add garlic and ginger and stir-fry 10 seconds. Add miso mixture, soy sauce and curry paste and stir until liquids thicken, about 30 seconds. Transfer to bowl and serve.

I added Tofu that I had covered in curry powder and sauteed separately (added with miso mixture step) used almost a whole regular eggplant not jap. and added two small Bak choi "heads?"
probably added a litte more ginger and garlic than called for, and about twice the red curry paste. used Jasmin rice.. it was YUM.

Grilled Eggplant with Yogurt Sauce

Heat a grill or gill pan to medium-high. Clean and lightly oil grill. Halve 2 medium eggplants (about 2 pounds total) lengthwise and trim outer edges so halves can lay flat. Brush both sides of eggplant halves with ¼ cup extra-virgin olive oil; season with coarse salt and ground pepper. Grill until tender, 10 to 14 minutes, flipping once. Meanwhile, in a small bowl, combine 1 medium cucumber, halved, seeded, coarsely grated, and squeezed of excess water, ½ cup low-fat yogurt, 2 tablespoons chopped fresh parsley leaves, and 1 to 2 tablespoons fresh lemon juice; season with salt and pepper. Serve eggplant with sauce and lemon wedges, if desired. Serves 4

Basic Roasted Eggplant

Preheat oven to 475 degrees. Cut 3 medium eggplants (about 3 pounds total) into 1-inch pieces; divide between two rimmed baking sheets. Drizzle 3 tablespoons extra-virgin olive oil over eggplant and season with coarse salt and ground pepper; toss to coat and arrange in a single layer. Roast until golden and tender, 25 to 30 minutes, stirring once. Let cool on sheets.
Serves 4

Eggplant Salad with Tomatoes and Basil

In a large bowl, whisk together 3 tablespoons white-wine vinegar and 2 tablespoons extra-virgin olive oil; season with coarse salt and ground pepper. Add 1 recipe Basic Roasted Eggplant (above), 1 pint (10 ounces) grape tomatoes, halved and 1 cup torn fresh basil leaves, toss to combine. Serves 6