• 3 medium size eggplants, split lengthwise 
• 1 eggplant, peeled and cubed ½ pound white crabmeat 
• ½ pound ground pork 
• ¼ pound butter 
• 1 cup chopped onions 
• ½ cup chopped celery 
• ½ cup chopped red bell pepper 
• ¼ cup diced garlic 
• ½ cup diced tomatoes 
• ½ cup ground andouille sausage 
• 1 cup rich chicken stock 
• salt and cracked black pepper to taste 
• 1-½ cups seasoned Italian bread crumbs 
• ¾ cup grated Parmesan cheese

Stuffed Eggplant with Crab

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• 3 sprigs fresh thyme 
• 1 small sprig fresh rosemary 
• 2 fresh sage leaves 
• ¼ cup (2 ounces) cream cheese, softened 
• ¼ cup (2 ounces) goat cheese, softened 
• 1¼ teaspoons Morton kosher salt, divided 
• 3 tablespoons extra-virgin olive oil 
• 1 clove garlic, minced 
• 2 tablespoons lightly packed fresh parsley leaves, chopped, plus more for garnish 
• ½ cup tomato paste 
• ½ cup all-purpose flour 
• 3 eggs
• 3 tablespoons water 
• 1½ cups fresh breadcrumbs or panko 
• 1 medium (about ¾-pound) eggplant 
• 1 cup canola oil

Fried Eggplant with Caramelized Tomato and Goat Cheese

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• 2 large eggplants (1 ½ pounds each), peeled
• 6 tablespoons vegetable oil
• Salt and pepper
• 2 garlic doves, minced
• ¼ teaspoon dried oregano
• Pinch red pepper flakes
• 1 (28-ounce) can whole peeled tomatoes, drained with juice reserved, chopped
• 1 slice hearty white sandwich bread, torn into 1-inch pieces
• 8 ounces (1 cup) whole-milk ricotta cheese
• 1½ ounces Pecorino Romano cheese, grated (¾ cup)
• ¼ cup plus 1 tablespoon chopped fresh basil
• 1 tablespoon lemon juice

Eggplant Involtini

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• 1½ pounds eggplant, cut into ½-inch pieces
• ½ teaspoon salt
• ¾ cup V8 juice
• ¼ cup red wine vinegar, plus extra for seasoning
• 2 tablespoons packed brown sugar
• ¼ cup chopped fresh parsley
• 3 anchovy fillets, rinsed and minced
• 1 large tomato, cored, seeded, and chopped
• ¼ cup raisins
• 2 tablespoons minced black olives
• 2 tablespoons extra-virgin olive oil
• 1 celery rib, chopped fine
• 1 red bell pepper, stemmed, seeded, and chopped fine
• 1 small onion, chopped fine
• 1/4 cup pine nuts, toasted

Sicilian Caponata

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• 1 large eggplant, unpeeled 
• 1 large zucchini
• 3 tablespoons extra-virgin olive oil

Stuffing

• ⅔ cup dried bread crumbs
• 5 tablespoons chopped pine nuts
• 2 tablespoons dried currants or raisins
• 1½ ounces caciotta or provolone cheese, rind removed and chopped
• 3 tablespoons chopped fresh parsley
• 5 tablespoons smoked ham
• 6 tablespoons your favorite marinara sauce
• 1 extra-large egg white, lightly beaten
• salt and pepper to taste

Topping

• 1 cup your favorite marinara sauce
• 3 ounces caciotta or provolone cheese, rind removed and sliced into 8 thin slices

Sicilian Eggplant and Zucchini Rollatini

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• 4-6 tablespoons oil, cook's preference 
• 3 teaspoons finely chopped fresh basil, oregano, marjoram, and/or thyme 
• salt to taste
• Freshly ground black pepper 
• 1 large eggplant, sliced ½ inch thick 
• 1 large zucchini, sliced ½ inch thick 
• 1 cup freshly grated Parmesan cheese 
• 1 cup ricotta cheese, drained  
• 2 cups your favorite marinara sauce 
• 2 tablespoons fennel seed, crushed or ground 
• 8 ounces grated mozzarella cheese

No-Fail Eggplant Lasagna

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• 2 eggplants
•  salt
• ½ cup hot pepper vinegar
• 1 egg
• 2 tablespoons buttermilk
• ¼ teaspoon finely ground black pepper
• ½ teaspoon salt
• ½ cup Seasoned Flour (click here)
• ¾ cup panko breadcrumbs
•  vegetable oil for frying
•  salt and pepper to taste

Crisp Fried Eggplant

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• ½ cup of chopped onions
• ½ cup of chopped celery
• ¼ cup of butter 
• 2 eggplants, diced or sliced
• 1 cup of bread crumbs plus more for topping
• 1 pound of boiled shrimp, peeled and chopped
• ½ pound of crab meat
• 2 eggs, beaten 
• ¼ cup of chopped green onion tops
• ¼ cup of chopped parsley
• salt, black pepper, and cayenne pepper, to taste

Eggplant and Seafood Casserole

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• 1 large eggplant, peeled
• 1 small red bell pepper, cored
• 1 small onion, peeled
• olive oil
• 1 (15-oz.) can black beans, drained and rinsed
• Juice of 3 limes
• 3/4 teaspoon ancho chile powder
• 1/4 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper
• 1 to 1½ teaspoons salt
• 1/3 cup chopped cilantro

Grilled Eggplant and Black Bean Party Dip

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• 1 eggplant
• salt
• olive oil for brushing
• freshly ground pepper
• 1/3 cup chopped fresh chives
• 3 cloves garlic, minced
• balsamic vinegar for sprinkling
• leaves from 12 fresh thyme sprigs, finely chopped, or 1 tablespoon dried thyme, crumbled
• 1 log (7 oz.) fresh goat cheese, at room temperature

Grilled Eggplant and Goat Cheese Spiral

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