First: Eggplant Parmigana from the Vegetarian Epicure. Can't remember of it's from the first or second book. Always get raves.
Second: A recipe using Japanese eggplants quartered lengthwise and stuffed with masala. Tied up again with baker's string and braised. It's in Lord Krishna's Cuisine by Yamuna Devi. Great wrapped in a chapati and eaten like a burrito.
miso-glazed (either broiled or grilled)
grilled and topped with slices of heirloom tomato, fresh summer basil pesto, and ricotta
When eggplants are gorgeous in the summer market I make a big moussaka, chill it, and cut it into twelve portions. Each one gets wrapped in Saran then taped into a plastic bag and frozen. Six dinners for two, yayyy. Moussaka: First layer, I slice the eggplant and bake it for a while in a hot oven as I don't want to fry it, which is traditional. You want about three slices deep of eggplant in this layer. Second layer, saute ground beef or lamb with onion, add a small can tomato sauce, chopped parsley, salt, season generously with cinnamon and lemon juice. Put on top of eggplant. On top of this I put a whole bag of shredded Mozzarella cheese. Top layer: make a cream sauce with 1 stick butter, 1/2 cup flour, salt, 4 cups milk. Beat two eggs in bowl, beat in some hot sauce then return to pot (so egg won't scramble). Pour this Bechamel Sauce over the meat layer. Bake about an hour until brownish. Having Moussaka in the freezer feels like money in the bank.
All of the above, plus I always make extra fried slices to make tomato eggplant sandwiches.
Eggplant was on sale this week, so made eggplant parm, moussaka, caponata and baba gonoush for weekend, grilled a couple and had on sandwiches, more sandwiches with fried, and going to make Chinese stir fy eggplant with the rest.Never get tired of eggplant.
Roasted, stuffed with pork and made into a torta
Sauteed with green beans, miso and red curry
Stir-fried in garlic sauce
Slice into rounds, dip in egg, then in seasoned cornflake crumbs and bake- I can eat a whole eggplant this way.
I also like it cubed and roasted, and added to a baked ziti type of pasta dish.
Indian burritos: with cubed and roasted eggplant and sweet potatoes, spinach, curry sauce, mint, sour cream.
I would like to second rollatini. Stuff with ricotta or with meat!
use in place of lasagna noodles in your fave lasagna (with red sauce or pesto or bechamel)
eggplant parm sandwiches
all good suggestions, to which I would add, soaking the slices or cubes in salt water for maybe 20-30 minutes and pat dry before preparing helps leach the bitter flavor that naysayers complain about.
Steamed, quartered and topped with a dressing of soy sauce, rice wine vinegar and diced garlic (lots of diced garlic).
When I make up a batch of grilled eggplant rounds they tend to show up in some surprising places for my eggplant phobic kids and they smile and laugh...and eat them!
in place of bread in a fried egg breakfast platter