SELLMEYER FARM NEWSLETTER

I've had some people tell me they don't know what to do with eggplant, so here are a few recipes I found on the web that might be of interest to you. I also have, but can't seem to find it a recipe for slicing them like fries and deep fat frying them and then seems like there were some dipping sauces, but I can't find it. But you could use any kind of dipping sauce you like; ranch, blue cheese, or sprinkle them with salt, pepper, paprika or Cayenne pepper and have a snack! Anyway hope this helps give you some ideas and you use up your eggplant! Enjoy!

Delicious eggplant roll-ups with basil, spaghetti sauce, ground beef, and seasonings.
Cook Time: 1 hour, 20 minutes
Ingredients:
1 large eggplant, peeled
1 egg, beaten
3 tablespoons milk
1 cup soft bread crumbs
2 to 3 tablespoons grated Parmesan cheese
1 teaspoon dried leaf basil, crushed
1/2 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon garlic powder
1 1/4 pounds lean ground beef
1 jar (16 ounces) spaghetti sauce
Preparation:In a Dutch oven or large, deep skillet, bring salted water to a boil for eggplant. Cut eggplant lengthwise into about 12 1/4-inch slices. Boil in salted water for 3 to 4 minutes. Drain well on paper towels.
In a mixing bowl, combine eggs, milk, bread crumbs, cheese, and seasonings. Add 1 pound of the ground beef; mix well. Divide into 12 portions. Place a portion on each eggplant slice; roll up. Place in a large baking pan, seam side down. Brown remaining ground beef; drain. Stir in spaghetti sauce. Spoon meat sauce over roll-ups. Cover pan and bake at 350° for 30 minutes. Uncover and bake 30 to 40 minutes longer. Serve over spaghetti or with a tossed salad.Eggplant rolls serve 6.
Cook Time: 30 minutes

EGGPLANT CASSEROLE
Ingredients:
2 large eggplants, about 1 pound each
3 tablespoons olive oil
3 tablespoons butter
1/4 cup chopped onion
4 green onions, chopped
2 cloves garlic, minced
1 can (14.5 ounces) diced tomatoes, drained
1/2 teaspoon dried thyme
1/4 teaspoon ground cayenne pepper
1/2 teaspoon freshly ground pepper
8 ounces minced or ground cooked ham
2 cups fresh bread crumbs
2 tablespoons fresh chopped parsley
Preparation:Cut the eggplants in half lengthwise and remove pulp to make a scooped-out shell, 1/2 inch thick. Chop the eggplant pulp coarsely and set aside. Heat the olive oil in a large skillet over medium-low heat; cook the eggplant shells, cut side down, for 5 minutes. Remove shells to a shallow baking dish. Add butter to skillet; sauté onions and garlic for 2 minutes. Add reserved eggplant pulp, tomatoes, thyme, cayenne and pepper and cook over brisk heat until most of the liquid has evaporated and the mixture is thick. Remove from heat and mix in ham, bread crumbs and coriander. Fill the eggplant shells with the stuffing mixture; bake in a preheated 400° oven for 15 minutes, until slightly browned.
Serves 4.

EGGPLANT CREOLE
Ingredients:
1 eggplant
1 can (10 1/2 ounce) condensed cream of mushroom soup, undiluted
1 small onion, diced
1/4 cup diced green or red bell pepper pepper
1/2 cup thinly sliced celery
1 cup shredded Cheddar cheese
salt and pepper to taste
1 teaspoon Worcestershire sauce
1 medium tomato, diced
Preparation:Peel, slice and cook eggplant; drain and mash. Add remaining ingredients and place in buttered casserole. Sprinkle with bread crumbs. Bake eggplant casserole at 350° for 20 to 30 minutes.Eggplant casserole serves 4.