Eggplant Parmesan - http://mrsseamonster.blogspot.com/20...-parmesan.html
Eggplant Caponata - http://www.sugarlaws.com/eggplant-caponata
Eggplant Pasta - http://www.foodnetwork.com/recipes/a...ipe/index.html
All of those I've made multiple times and loved.
Eggplant is one of those interesting vegetables. When I cook with it I either love it or hate it. The above recipes are the ones I've loved and haven't hated at all.
What recipe did you try Erin???
OK, so the verdict is that I still don't like eggplant. I just don't like the taste of it but the pasta dish was otherwise quite tasty. So you'll probably like it if you like eggplant. It was also super easy and quick to make. Ricotta salata is a Sicilian sheep cheese. If you can't find it you can use feta like I did. Mezzi rigatoni is just short rigatoni. If you can't find it you can use penne or regular rigatoni like I did. I also didn't have enough cherry tomatoes so I just through in a splash of jarred tomato sauce.
Pasta Alla Norma
Serves: 4 Cooktime: 30 minutes or fewer
6 baby eggplants or 2 Japanese eggplant (cut into 3/4 in cubes)
2 Tbs olive oil
12 oz cherry tomatoes, halved (2 cups)
1 small onion, diced
3 cloves garlic, minced
8 oz dry mezzi rigatoni or penne pasta
3 oz ricotta salata, crumbled
1/4 cup fresh basil, thinly sliced
1. Toss eggplant with 1 Tbs olive oil on baking sheet and roast in the oven at 450 for 10-12 minutes, turning halfway through.
2. Heat remaining olive oil in skillet over medium-high heat. Add tomatoes, onion, and garlic, and cook 8 minutes or until tomatoes are juicy.
3. Cook pasta according to package directions. Drain, and toss in a pot with eggplant, tomato mixture, and ricotta salata. Season with salt and pepper if desired. Serve garnished with basil.