Eggplant Heaven

Recently I posted on facebook, "This is eggplant week at my house.  I got two eggplants at the grocery store. . ."

The comments ranged from "better you than me, Cuz" to "post the recipes on your blog.  I have eggplant now too."  A few people either e-mailed me or saw me in the hall at work and said, "Send me your eggplant recipes."

Be careful what you ask for!  Here are my best eggplant recipes and I recommend all of them.

Eggplant Casserole

4 cups water
1 medium eggplant, peeled and cubed
1 1/2 pounds ground beef
1 medium onion, chopped
1 medium green pepper, chopped
3 medium tomatoes, chopped
salt and pepper to taste
1/2 cup milk
1 egg, beaten
1/2 dry bread crumbs
2 tablespoons butter, melted

In a saucepan, bring the water to a boil and add eggplant.  Boil for 5 to 8 minutes or until tender.  Drain and set aside.  In a skilled, cook beef, onion and green pepper until the meat is done.  Drain.  Add the tomatoes, salt and pepper.  Cook and stir for 5 minutes or so until the tomato is tender.  Remove from the heat.  Stir in milk, egg and eggplant and mix well.  Place in a greased oblong baking dish.  Toss bread crumbs and butter and spinkle over the top.  Bake, uncovered at 375 for 30 minutes or until heated through.


Eggplant Snack Sticks

1 medium eggplant
1/2 cup toasted wheat germ
1/2 cup grated Parmesan cheese
1 teaspoon Italian seasoning
3/4 teaspoon garlic salt
2 beaten eggs
1 cup meatless spaghetti sauce, warmed

Cut eggplant lengthwise into 1/2 inch thick slices, then cut each slice lengthwise into 1/2 inch strips.  In a shallow dish, combine the wheat germ, Parmesan cheese, Italian seasoning and garlic salt.  Dip eggplants sticks into the egg, then coat with wheat germ mixture.  Arrange in a single layer on a baking sheet coated with cooking spray.

Spritz eggplant strips with cooking spray.  Broil for 3 minutes 4 inches from heat.  Remove from the oven.  Turn sticks over and spritz with cooking spray.  Broil 2 minutes longer or until golden brown.  Serve immediately with warmed spaghetti sauce.


Eggplant Skillet Dinner

1 pound ground beef
1/4 cup chopped onion
1 tablespoon flour
1 can (8 oz) tomato sauce
3/4 cup water
1/4 cup chopped green pepper
1 teaspoon dried oregano
1/2 to 1 teaspoon chili powder
1 small eggplant, cut into 1/2 inch slices
1/2 teaspoon salt
1/8 teaspoon pepper
1 cup shredded cheddar
grated parmesan, optional

In a large skillet, brown beef with onion.  Drain.  Sprinkle flour over beef;  stir to mix well.  Add next five ingredients and mix well.  Season eggplant with salt and pepper.  Arrange slices over meat mixture.  Cover and simmer 10 to 15 minutes or until eggplant is tender.  Sprinkle with the cheese.  Cook until cheese melts.