Eggplant and Pasta
 

Eggplant has been really cheap over the last few months. I've been buying 3-4 at a time.
I cut them length-wise in 4 pieces. brush both sides with olive oil and broil until lightly browned then flip over and repeat.
THEN I let them cool just a bit and scrap all the meat out.
If not using right away I put them in baggies, smooth out laying down and freeze them.

I use them in place of meat in a penne pasta w/spaghetti sauce & shredded mozzarella dish. Cook the pasta, drain, add the sauce eggplant & cheese and mix well. Pour into crockpot and keep warm on low.

I rarely use actual recipes so everything is "as much or little as you like'.

Sounds delish. Thanks for sharing. ;-)

I just slice 1/4" thick, flour, egg, seasoned crumbs, deep fry and enjoy! Have occasionally cut in half, stuffed, baked. We are growing oriental and minis in our little garden......just slicing those, seasoning and air frying......while they are here we are enjoying.

Great idea. Yumm, yummmmmmm

We have been growing our own and with six plants they start to add up...never thought of freezing them..
When I mentioned them to my friend she said we don't do egg plants so i have to find a way to save some for winter.

I have been having them for breakfast..Onion, garlic, fresno chile, small egg plant diced, after these are cooked add a few eggs...serve with fresh tomatos and some fried beans...and flour tortillas.

Omg...if I ate a breakfast like that I would have heartburn all day...no offense intended--- to each their own. I'll stick to my toast/coffee or cold cereal/ bananas.....
BUT....the above sounds good for dinner..minus the chile....

Eggplant makes a good lasagna. Use eggplant instead of meat.