Send one to me....fry the other...slice, salt for an hour rinse, pat with flour and fry in a butter oil mix.
Make an eggplant caponata with 2 of the rest and freeze some.
So...you have 1 Left? I will lend you the one you gave me and you can give me some of that caponata...so you will have 2.
But make an eggplant rollatini with the last 2...and freeze 1/2.
I make a rollatini by slicing the egg plant about 1/4 inch, salting, rinsing and frying in olive oil, then fill with a filling like you would use for lasagna, ricotta, egg parsley,salt pepper and some grated parm...and stand those rolls up in a baking dish..pack them tightly so they stand up and cover with a wonderful garlicky tomato sauce and top with grated parm and mozzerella.
Bake until bubbly and browned. About 25 minutes at 375.
Wish I had a recipe, but my very Italian friend, Gail taught me how.
Linda C

Here are a couple of ways I use eggplant, called aubergines or berenjenas over here in Spain:

Ingredients:
2 medium eggplant
1/2 lb ground beef
1 red pepper
1 onion
3 cloves garlic
3 tomatoes
4 oz (100 grams) mushrooms
Grated cheese - (I used Parmesan)
Thyme
Olive Oil
Salt

1. Wash the aubergines and slice in half lengthwise. Scoop out the flesh with a knife, taking care not to break the skin but leaving the walls as thin as possible.

2. Chop the red pepper, onion and garlic and sautin hot oil. Chop the aubergine flesh, peel and chop the tomatoes, slice the mushrooms and add to the pan. Season with salt and cook for 10 minutes, stirring occasionally.

3. Season the ground beef with salt and thyme and sauté in a second frying pan with a little oil. Add to the vegetables once browned. Use this mixture to stuff the aubergines, and cover with grated cheese.

4. Place the aubergine boats in a baking dish and grill for 5 minutes until golden brown. serve hot.

Source: 'Classic Tapas'
Edara Ediciones S.L.
Córdoba, Spain.
***********************************

This is a well known dish on the Spanish island of Mallorca and one that most women there know how to make.

Ingredients:
Sauce:
4 TBS olive oil
4 medium sized ripe tomatoes, blanched, skinned and chopped
1/2 onion chopped
1 teasp salt

The rest:
2 medium eggplant - if young and tender - leave skins on, otherwise peel. Slice into rounds 1/4 inch thick. Put immediately in bowl of salted water to prevent turning brown.
4 medium potatoes - peeled or not as you like, also sliced 1/4 inch thick.
5 Italian (mild) green frying peppers - seeded and cut into bit-sized pieces
3 cloves garlic - smashed
a sprig of chopped flatleaf parsley
oil for frying - I use sunflower oil
clean newspaper and kitchen towels

Sauce -

Put the 4 TBS olive oil in a small frying pan and heat. Add chopped tomatoes, onion and salt. Simmer about 20 minutes or until thick and jammy looking.

The Rest -
1) Fill large frying pan with about 1/2 inch oil. When hot but not smoking add 1/3 the amount of potatoes. When golden, remove and drain on paper towel-covered newspapers.

2. Continue with the rest of the potatoes - cooking them in two more batches, letting oil heat up again between batches.
3. When potatoes are all done put peppers into hot oil along with garlic cloves and fry until toasted. Remove along with garlic to paper.

4) Drain and pat dry the rounds of eggplant and put them into hot oil and fry in 3 batches - draining them on paper.

5. 
   in the bottom of an ovenproof casserole dish, sprinkle with salt, next layer half the potatoes, again a bit of salt, next layer half the peppers. Repeat with the same ingredients (no more salt) until all are used. Spoon sauce over top and add a bit of chopped parsley.

6) Put into medium oven for about 20 minutes until all is reheated.

This is also good served at room temperature and the next day.

SharonCb

I chop it up, salt, rinse and dry. Heat some olive oil, cook the eggplant til tender, toss with pesto and toss with pasta.

I like eggplant but it doesn't like me, so I don't have a lot of recipes - but here is a real favorite of mine and I'm sure you could change the proportions and use up some more eggplant, if it sounds like something you'd enjoy.

ORZO WITH ROASTED VEGETABLES

1 small eggplant, peeled, 3/4" dice
1 red pepper, 1" dice
1 yellow pepper, 1" dice
1 red onion, peeled, 1" dice
2 garlic cloves, minced
1/3 cup extra virgin olive oil
1/2 teaspoon ground black pepper

1/2 lb Orzo, cooked

1/3 cup fresh lemon juice
1 teaspoon salt
1-1/2 teaspoon ground black pepper

3 scallions, minced
1/4 cup toasted Pignoli nuts
3/4 lb Feta cheese, 1/2" dice
15 basil leaves, chiffonade

Mix first 7 ingredients together and place in one layer in large roasting pan.
Roast @ 425 degrees for 40 minutes, turning once.

Mix warm orzo with warm cooked vegetables and all of their juices.
Add lemon juice, salt and pepper and toss together and let cool to room temperature.

Add scallions, nuts, Feta and basil and serve.

Serves 6

We had this last night. We got it from an Emeril show on Food Network about 6 years ago. We like it served on crackers as an appetizer or as a side dish. We use a little less vinegar than the recipe calls for.

Capunatina: Sicilian Eggplant Relish Recipe courtesy Emeril Lagasse, 1999

Recipe Summary
Prep Time: 10 minutes
Cook Time: 40 minutes
Yield: 8 to 10 servings
User Rating:

1/2 cup olive oil
1 medium eggplant, peeled and small diced
Salt
Freshly ground black pepper
1 cup small diced onions
1 cup small diced celery
2 cups fresh tomatoes, peeled, seeded and small diced
10 Kalamata olives, pitted and halved
10 Sicilian olives, pitted and halved
1/4 cup white raisins, soaked in water for 20 minutes, drained
1 tablespoon capers
2 tablespoons red wine vinegar
2 tablespoons toasted pine nuts

In a large saute pan, over medium heat, add 1/4 cup of the olive oil. When the oil is hot, add the eggplant. Season with salt and pepper. Saute until the eggplant is soft, about 15 minutes, stirring occasionally. Remove the eggplant and set aside.
In the same saute pan, over medium heat, add 2 more tablespoons of the oil. Add the onions. Season with salt and pepper. Saute until wilted and lightly golden, about 4 minutes. Remove the onions and set aside. In the same saute pan, over medium heat, add 2 more tablespoons of the oil. Add the celery. Season with salt and pepper. Saute until wilted, about 3 minutes. Remove from the pan and set aside. In the same large saute pan, over medium heat, add the remaining 2 tablespoons of oil. When the oil is hot, add the eggplant, onions, celery, tomatoes, olives, raisins, capers, vinegar, and pine nuts. Season with salt and pepper. Cook for about 15 minutes.

Remove from the heat and turn into a serving bowl. Cool the mixture slightly and serve with crusty bread.

This dish is a great side dish for roasted meats or seafood.

Here's a recipe that Ginger previously posted. I only use about 1/2 the amount of nutmeg.

EGGPLANT SOUP (serves 10-12)

2 TBL olive oil
2 TBL butter
1 medium onion, chopped
1 lb lean ground chuck
1 medium eggplant, peeled & cubed
1 clove garlic, crushed
1 cup finely sliced carrots
1 cup chopped celery
Two 16 oz cans whole tomatoes
3 1/2 cups beef broth
1/2 tsp nutmeg
1 tsp sugar
1 tsp salt
1/2 tsp pepper
1/2 cup macaroni
2 TBL minced parsley
Parmesan for garnish

Heat the oil & butter in a 6-8 qt Dutch oven. Add the onion & saute until lightly browned, about 8 minutes. Add the meat & cook, stirring until it begins to brown. Add the eggplant, garlic, carrots, celery, tomatoes (break up the tomatoes), broth, nutmeg, sugar, salt & pepper. Bring to a boil, reduce the heat, cover & simmer 2 1/2 hours.
10-15 minutes before serving, add the macaroni & parsley to the soup & simmer until the macaroni is tender. Serve hot sprinkled with Parmesan.~~

NEW ORLEANS EGGPLANT (serves 4)
2 medium eggplants
1 large onion
1/2 green bell pepper
1/2 bunch green onions
2 cloves garlic
2 TBL bacon drippings or vegetable oil
2 TBL minced parsley
3-4 slices bread, soaked in water
1 lb shrimp, boiled, peeled & chopped
1 small piece of ham, ground
1 or 2 eggs
Salt & peper to taste
Fine dry bread crumbs
2 TBL butter

Boil eggplants in a large pot of water until fork tender. Cool. Chop the onion, pepper & green onions fine; saute in the bacon drippings w/garlic for 5 minutes until wilted.
Slice the eggplants in 1/2 lengthwise. Scoop out the eggplant pulp carefully so as not to damage the skin. Add the pulp to the onion mixture & simmer uncovered 20 minutes. Stir in the parsley & simmer about 5 minutes. Remove from the heat. Squeeze the bread dry & mix in well. Add the chopped shrimp & ground ham. Blend in 1 or 2 eggs to bind; season w/salt & pepper to taste. Stir in a few bread crumbs if needed. Stuff the shells, sprinkle w/bread crumbs & dot w/butter. Bake in a preheated 350° oven for 15 minutes.~~Cotton Country Collection

ITALIAN BAKED EGGPLANT (serves 2)
1 large eggplant
1 clove garlic, thinly sliced
1/4 cup olive oil
1 large white onion, finely chopped
1 stalk celery, peeled, finely chopped
15 oz can stewed tomatoes
1 TBL sugar
1 tsp finely chopped fresh basil
Salt & pepper to taste
1/2 cup shredded sharp Cheddar

cut the eggplant lengthwise in 1/2. Scoop out the pulp carefully. leaving the shells intact. Chop the pulp into 1/2" pieces. Preheat oven to 375°.
Saute the garlic in the olive oil in a 12" skillet for 2 minutes. Add the eggplant pulp, onion & celery. Reduce the heat to medium; saute, stirring frequently for 10 minutes or until the vegetables are tender. Stir in the undrained tomatoes. Cook, stirring frequently until thickened & most of the liquid has evaporated. Add the sugar, basil, salt & pepper; mix well. Spoon the mixture into the eggplant shells; sprinkle w/the cheese. Arrange the stuffed shells in a shallow baking dish; pour in enough hot water to reach a depth of 1/2" around the shells. Bake 20-30 minutes or until light brown.~~Great Lake Effects.

SPICY EGGPLANT (serves 4)
28 oz can whole tomatoes, chopped
3 garlic cloves, minced
1 cup chopped onion
1/3 cup dry red wine
1 celery stalk, chopped
1 medium eggplant, peeled & cubed
2 TBL red wine vinegar
2 TBL chopped fresh or 2 tsp dried basil
6 drops hot sauce
1/4 tsp salt
Hot cooked rice or pasta

Drain tomatoes, reserving liquid. Cook garlic, onion & red wine, covered in a skillet over low heat, stirring occasionally, until tender. Add celery & eggplant; cook 15 minutes or until eggplant is tender, adding juice from tomatoes if necessary. Stir in tomatoes, remaining juice, vinegar & next 3 ingredients. Simmer at least 30 minutes. Serve over hot rice or pasta.~~Thymes & Pleasures

As you can see from the above recipes, using up 6 eggplant all at once can be a chore. Most recipes only call for one.

But, by the same token, cooked eggplant dishes generally freeze readily. So you can use up the eggplants using various recipes, and freeze them for later use.

A classic use, from the Mid-east and Meditarranian basin is

Baba Ghannouj

1 medium egplant
1/4 cup lemon juice
1/4 cup tahini
2 gloves garlic
1/2 tsp salt or more to taste
1 tbls olive oil
1/4 cup finely chopped parsley

Grill eggplant ovfer a charcoal fire for 30-40 minutes, turning frequently. Alternatively, place on center shelf in a hot oven (400 degrees) and cook until soft, turning often.

Peel off the skin while hot and remove stem and end of eggplant if firm.

Chop flesh and pound in a mortar to a puree. Or put in a blender or food processor and puree.

Blend in most of the lemon juice and gradually add the tahini. Crush garlic to a paste with the salt and add to the eggplant. Beat well and adjust flavor with more lemon juice and salt. Beat in olve oil and parsley.

Serve as a dip, with wedges of pita.

Note: Traditional Baba Ghannouj has an underlying smoky flavor. If you cook the eggplant in the oven, you might add a slight drop of liquid smoke, just to recapture that flavor.

One of our favorite eggplant dishes is

Sichuan Fried Eggplant

1 eggplant, about a pound

batter:
1/2 cup flour
1/4 tsp salt
23 cup water

sauce:
1 tbls peanut oil
3 tbls scallions, finely chopped
1 tbls fresh giner, finely chopped
2 tsp chili bean sauce
2/3 cup stock
2 tbls Sherry
1 tbls cider vinegar
3 tbls tomato paste
2 tsp sugar
2 tbls soy sauce
1 tsp cornstarch mixted with 1 tsp water

Cut eggplant into thin slices. Do not peel.

For batter, mix four, salt and water in small bowl. Let sit for 20 minutes.

For sauce, heat pan until hot and add 1 tbls oil. Put in scallions, ginger and chili bean sauce. Stir fry 30 seconds. Add stock, sherry, vinegar, tomato paste, sugar, and soy sauce. Cook 1 minute. Thicken sauce with blended cornstarch. Cook another minute. Set aside.

Heat oil until hot. Dip eggplant slices into batter, letting excess drip off. Deep fry. When done, remove from oil and drain well.

Arrange slices on platter. Pour sauce over them and serve.

Grilled Eggplant Steaks

Choose male eggplants if possible. Males have fewer seeds and are less bitter. The male will have an indenting in the blossom end that resembles a naval. The female has a light brown dry skin patch.

Slice across 3/8 - 1/2 inch thick(no need to peel just cut the ends off). Purge the Eggplant by laying on a pastry rack and sprinkling liberally with kosher salt. Wait 15 minutes, turn then salt second side. Wait at least an hour then rinse and dry with paper towels.

1/4 cup Worcestershire sauce
1/4 cup thick steak sauce
½ cup olive oil
2 tablespoon honey
2 teaspoons apple cider vinegar
Kosher salt and fresh ground pepper
8 (1/2-inch) eggplant slices, purged with salt
1 cup grated Parmesan
3 tablespoons chopped parsley, optional

In a small bowl whisk together the Worcestershire, steak sauce, olive oil, honey, and apple cider vinegar. Season with salt and pepper.

With a pastry brush apply the sauce to both sides of the eggplant. Place eggplant rounds onto a sheet tray fitted with a rack. Place the tray under the broiler for until eggplant is nicely browned, approximately 2 minutes. Turn slices over and place back under broiler to brown the other side. Generously sprinkle freshly grated Parmesan over all of the slices. Place back under the broiler for 1 minute to nicely brown the cheese. Serve plain or sprinkle with freshly chopped herbs.