Cooking Eggplant

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Here are some recipes from our collection that use eggplant:

Eggplants originated in Asia, probably India, but most Americans associate them with the cuisine of southern Italy where they have been popular for hundreds of years.
  1. Place oven rack to lowest position. Preheat oven to 450°F. Rinse eggplant. To prepare eggplant, trim off cap and stem end. Cut eggplant into 1/4-inch-thick slices with chef's knife. Place in large colander over bowl; sprinkle with 1 teaspoon salt. Drain 1 hour.

    Sprinkling the eggplant with salt will help remove any excess moisture.
    Sprinkling the eggplant with salt will
    help remove any excess moisture.
  2. Place eggplant slices in a single layer on baking sheet or jellyroll pan; brush both sides lightly with some of oil.

    Brush both sides of the eggplant with oil.
    Brush both sides of the eggplant with oil.
  3. To roast eggplant slices, bake 10 minutes or until lightly browned on bottoms. Turn slices over with tongs; roast about 5 minutes more or until tops are lightly browned and slices are softened; set aside.

    The eggplant will be done when the tops are brown and softened.
    The eggplant will be done when the
    tops are brown and softened.

Learn how to prepare butternut squash on the next page.

Not what you're looking for? Try these:

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