Roasted Whole Eggplant Recipes

Steps:

• Preheat the oven to 400 degrees F and arrange three racks evenly spaced.
• Lay the eggplant in one layer on three sheet pans and brush both sides with olive oil, using all the oil. Sprinkle with the oregano, crushing it lightly in your hands, then sprinkle with 1 1/2 tablespoons salt and 1 1/2 teaspoons pepper. Bake for 15 minutes. Turn the slices and rotate the pans in the oven and bake for another 10 minutes, until tender. Leave the oven at 400 degrees F.
• In a 10 by 14 by 2-inch ceramic baking dish, spread a third of the marinara sauce. Arrange a third of the eggplant on top in one layer. Scatter a third of the basil, a third of the mozzarella, a third of the goat cheese, and a third of the Parmesan on top. Repeat twice, starting with the marinara and ending with the Parmesan, making sure each layer is evenly distributed.
• For the topping, place the bread crumbs, garlic, and basil in a food processor and pulse to combine. Add the 1/4 cup olive oil and 1 teaspoon salt and pulse to moisten the crumbs. Sprinkle the mixture evenly over the dish.
• Bake for 45 to 50 minutes, until bubbling and golden brown. Allow to sit at room temperature for 10 minutes before serving.

Steps:

• Preheat the oven to 450ºF. Cut the stem and calyx off the eggplant, and cut in half lengthwise. Score large eggplants down the middle with the tip of a knife, being careful not to cut through the skin. (Japanese eggplants and other small eggplants needn't be scored.)
• Cover a baking sheet with foil and brush the foil with extra virgin olive oil. Place the eggplant on the foil, cut side down. Place in the oven and roast large, fat eggplants for 20 to 25 minutes (depending on the size). Roast small narrow Japanese eggplants (and other varieties) for 15 minutes, or until the skin has begun to shrivel, the edges and cut surface are browned, and the eggplant has softened but it hasn't collapsed.
• Remove from the oven and use a spatula to detach from the foil if the eggplant is sticking (if a thin surface of browned eggplant stays behind, don't worry). Place the eggplant halves cut side down on a rack set over a baking sheet, or in a colander. Allow to cool and drain for 15 to 30 minutes.

Steps:

• Preheat oven to 400 degrees. Pierce the skin in several places. Roast on a baking sheet until soft, 35 to 45 minutes. Remove from oven, and let cool. Slice eggplants open, and scoop out flesh.

Steps:

• Eggplant can be roasted whole, cut in half, or cut in wedges. Large eggplant are most commonly roasted whole or in halves to make a purée. Cut the eggplant in half and with a sharp knife score the flesh in a cross-hatch pattern. Season with salt and pepper. Place the eggplant cut side down on an oiled sheet pan. Put whole eggplant directly on the oiled sheet pan. Roast at 400°F until the eggplant is soft, always testing at the stem end. Scoop out the tender flesh.
• Eggplant can also be roasted in slices or wedges to serve warm as a side dish or marinated as part of an antipasto or salad. First trim off the stem and blossom ends and then cut the eggplant lengthwise into thick wedges or crosswise into fairly thick slices (1/2 inch thick is good). When cut too thin, the wedges and slices will dry out before they have cooked through. Salt the pieces generously and let them stand for a few minutes. Meanwhile heat the oven to 400°F and oil a baking sheet or shallow pan. Lay the pieces flat on the pan and then oil the upper side. Bake for 20 to 35 minutes, depending on the size of the wedges or slices. The eggplant is done when it is soft all over and brown on the underside. If the pieces are sticking, let them cool for a few moments and they will be easier to lift. Serve right away, or dress with wine vinegar, slices of garlic, chopped herbs, extra-virgin olive oil, salt, and fresh-ground black pepper and serve at room temperature.