• 3 lbs eggplant, 2 medium
• 4 lemons
• 1/4 cup extra-virgin olive oil, plus as needed
• 4 tablespoons flat-leaf (Italian) parsley
• 4 garlic cloves, minced
• 2 teaspoons ground cumin
• salt and pepper to taste
• 1/2 cup feta cheese, crumbled
• 1 cup cucumber, thinly sliced
• 1/4 cup black olives
• 4 plum tomatoes, thinly sliced
• 1 green pepper, seeded, roasted, cut into strips
• 1/2 cup toasted walnuts, coarsely chopped
• pita or pocket bread

Roasted Eggplant Salad Sandwich

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• 2 lbs Italian sausage, sweet or hot
• 2 lbs shrimp, unpeeled threaded onto skewers
• 1/2 cup olive oil
• 3 baby eggplants, untrimmed, sliced lengthwise into quarters
• 3 medium zucchini, untrimmed, sliced lengthwise into quarters
• 3 yellow bell peppers, sliced lenghtwise into quarters
• 8 large plum tomatoes, halved lengthwise
• 1/2 cup black olives, e.g. kalamata
• 1 lemon
• 1 teaspoon oregano
• 1/4 cup feta cheese, crumbled

Grilled Antipasto Platter

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• 4 medium eggplants, split lengthwise
• 2 cups water
• 1 teaspoon salt
• 4 tablespoons vegetable or olive oil
• 2 cups white or yellow onions, chopped
• 1 pound 16-20 count uncooked wild-caught Louisiana shrimp, peeled, deveined, coarsely chopped
• 1/4 teaspoon cayenne pepper
• 1 cup plus 2 tablespoons dry Italian-style breadcrumbs
• 1/2 pound Louisiana lump crabmeat, picked over for shells
• salt and black pepper to taste
• 2 tablespoons Parmesan cheese

Seafood Stuffed Eggplant

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•  2 eggplants, medium, trimmed and cut into ½ inch thick rounds, about 1½ pounds
• ½ cup olive oil
• 1½ teaspoons salt
• ½ teaspoon ground black pepper
• 1 loaf Italian bread
• Basil Spread (recipe follows)
• 2 cups New Olreans-style olive salad
• 4 ounces mozzarella cheese,sliced
• 4 ounces provolone cheese, sliced

Basil Spread

• 1½ teaspoons garlic, minced
• 1 cup packed fresh basil leaves
• ½ cup extra-virgin olive oil
• ½ teaspoon salt

Note: Rouses carries olive salad, as do many Italian delis.

Emeril's Eggplant Muffuletta

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• 3 tablespoons olive oil
• 1/2 yellow onion, chopped
• 1 bell pepper, yellow, red or green OK
• 1/2 cup celery, chopped
• 2 tablespoons garlic, chopped or crushed
• 1 cup tasso ham
• 2 medium eggplants, peeled and sliced 1-inch thick
• 1/2 cup chicken stock
• 1 lb shrimp, peeled and deveined
• 1 cup Italian-seasoned breadcrumbs
• Creole seasoning
• pepper

Creole Eggplant With Shrimp

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• 1 medium eggplant
• 1 tomato
• goat cheese
• olive oil
• kosher Salt
• freshly ground black pepper
• fresh herbs, such as basil, thyme, and/or oregano

Eggplant Napoleons

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• 2 large eggplants, peeled and sliced into 1/2-inch-thick rounds
• ​salt, as needed
• ​1½ cups buttermilk
• ​3/4 cup self-rising flour
• ​1/2 cup self-rising cornmeal
• ​pepper to taste
• ​vegetable oil for frying

Fried Eggplant

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• 1 pound salted butter
• 1 small yellow onion, diced (about 1 cup) 
• 1 medium eggplant, peeled and diced (about 5 cups)
• 1 large tomato, diced and drained (about 1½ cups)
• 1½ cups all-purpose flour
• 1½ pounds small shrimp (50 to 60 count), peeled 
• Salt and white pepper 

Shrimp and Eggplant Soup

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• 2 medium eggplant, sliced lengthwise
• ​1 Roma tomato, halved
• ​1 red onion, cut into wedges
• ​1 celery rib
• ​1 cup extra virgin olive oil
• ​Kosher salt and freshly ground black pepper
• ​1/2 cup golden raisins
• ​1/4 cup toasted pine nuts
• ​1/4 cup balsamic vinegar
• ​2 tablespoons pitted and sliced green olives
• ​2 garlic cloves, minced
• ​1 tablespoon sugar
• ​1 tablespoon unsweetened cocoa powder

Eggplant Caponato

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For the Spinach Gnudi

• 2½ pounds spinach, stems removed and cleaned
• 1 egg
• 1/2 cup all purpose flour, plus more for dusting
• 1/2 cup grated Parmigano Reggiano cheese
• 1/2 cup plain dried bread crumbs
• 1/4 teaspoon freshly grated nutmeg

For the Coal-Roasted Eggplant Fonduta

• 1 large eggplant
• 1 tablespoon Tahini (Middle Eastern sesame paste)
• 1 teaspoon  kosher salt
• 3/4 cup heavy cream, warm
• 1/2 clove garlic
• 1 teaspoon lemon juice

To assemble the dish

• About 40 of the Spinach Gnudi
• 3 tablespoons unsalted butter
• 1/2 cup almonds, sliced
• Salt to taste
• 1 cup of the warm eggplant fonduta

Chef Alon Shaya