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Curry?

http://yourcookerybook.com/vegetable-recipes/veg-s...

Babaganoush, a very garlicky eggplant spread or dip

http://www.davidlebovitz.com/2008/07/baba-ganosh/ -

Moussaka, a greek style lasagna that freezes well.

http://greekfood.about.com/od/eggplant/r/moussaka....

Stuffed eggplant, I usually stuff remove most of the meat leaving an eggplant shell of about 1/2 to 3/4 inch. Cube the the eggplant meat. Saute some ground beef or Italian sausage remove from their casings until almost brown, add the eggplant and a can of drained chopped tomatoes or use fresh chopped tomatoes. You can mix in some mozzarella and/or ricotta cheese to the meat mixture. You can also add some cooked rice to the meat mixture. Now stuff the eggplant and bake in a 350 degree oven for about 30-40 minutes. You can freeze the stuffed eggplants also.

Ratatouille, a vegetable stew that can also be used to stuff eggplant.

http://allrecipes.com/recipe/ratatouille/

Eggplant Rollatini eggplant rolls filled with Ricotta and Mozzarella cheese and sometime spinach, freezes well too. http://www.epicurious.com/recipes/food/views/Eggpl...

Here is a link to quite a few more eggplant recipes.

http://www.eatingwell.com/recipes_menus/collection...

Funny you should ask about eggplant. I also have eggplant out of the wazoo. I cooked some yesterday.

I cooked six and divided the results for use with different recipes. The eggplants were so I had a about 8 cups of cooked veggies

Peel eggplant and cut into 1 1/2" - 2" cubes

2 medium onions diced

4 cloves garlic smashed and minced

3 jalapeno seeds removed and minced

Coat the bottom of a roasting pan with vegetable oil. Sorry I rarely measure but there was about 1/8" of oil. (a skillet isn't big enough for more than 2 large eggplant.)

Heat oil on medium high until hot but not smoking

Add eggplant, onions, garlic and peppers

Stir constantly until oil is absorbed

Add 3 cans original Rotel

Stir to incorporate

Add 2 - 3 cps of water, chicken stock or vegetable stock.

Lower heat to medium-low (3 -4) on the burner dial.

Cover and simmer until eggplant is tender

Remove lid and simmer until liquid is reduced to the consistency of heavy cream

Turn off heat and add 1/2 cup chopped fresh parsley

I kept part of the mixture to eat as is.

I had enough left to make 2 casseroles

Take fresh italian sausage out of the casing and browned it. De-glaze the pan and reduce liquid to 1/3 I used a dry red wine but you can use water

Add to 1/3 of the eggplant mixture - reduce again if needed

Put in a casserole dish and top with grated parmesan reggiano

Bake in a 350 degree oven until cheese is melted

In another skillet I sauteed fresh shrimp in butter until just pink and added that to another 1/3 of the mixture. This one I topped with grated Gruyere

I divided each casserole into 2 portions and froze.

Eggplant freezes well. Dice it up, put it in a single layer on a baking sheet, then once frozen you can bag it and put it back in the freezer.

But, I make lasagna with eggplant. Slice it somewhat thin lengthwise, then sprinkle with a bit of salt.. Put it on a baking sheet and roast at 400 or so for about 12-15 minutes.

Then make a lasagna how you prefer. But rather than use lasagna noodles, use the eggplant slices as you would noodles.

Not only is it healthier, it tastes wonderful.

Veggie Dip!

Ingredients

2 medium eggplants, peeled

1 red bell pepper, seeded

1 red onion, peeled

2 garlic cloves, minced

3 tablespoons good olive oil

1/2 teaspoon cayenne pepper

1 1/2 teaspoons kosher salt

1/2 teaspoon freshly ground black pepper

2 tablespoons lemon juice

2 tablespoons tahini

3 tablespoons chopped parsley, plus extra for garnish

Directions

Preheat the oven to 400 degrees F.

Cut the eggplant, bell pepper, and onion into 1-inch cubes. Toss them in a large bowl with the garlic, olive oil, cayenne and salt and pepper. Spread them on a baking sheet. Roast for 45 minutes, until the vegetables are lightly browned and soft, tossing once during cooking. Cool slightly.

Place the vegetables in a food processor fitted with a steel blade, add the lemon juice and tahini, and pulse 3 or 4 times to blend. Taste for salt and pepper. Transfer to a bowl and add the chopped parsley. Garnish with extra parsley.

1) This is a favorite dish in Georgia (the country), a spicy eggplant stuffed with walnuts:

http://cookeatshare.com/recipes/georgian-eggplant-...

Leaving out the saffron and pomegranate seeds won't hurt the recipe much.

2) You can also make a ratatouille, which could also help you get rid of some zucchini:

http://allrecipes.com/recipe/ratatouille/

3) Or you can stuff them like the Turks do:

http://almostturkish.blogspot.de/2007/09/stuffed-e...

Eggplant is definitely better dried, oiled and roasted or char grilled to add

As a layer in lasagna or chopped into spaghetti.

Layered on chicken or veal parmigiana.

A classic Baba Ganoush dip.

On a homemade mediterranean pizza.

My family loves eggplant florentine, (not very cholesterol friendly) you can google a recipe if you'd like to try it.

Moussaka!

Or half them lengthways, scoop out the middle (use for something else), stuff them with other veggies and sprinkled feta, then bake in the oven for half an hour.

You can just slice them and fry them. I think it's the most common way to eat them.

If you want something different, you can check this website:

http://allrecipes.com/recipes/fruits-and-vegetable...

They all look delicious!!!