Best Eggplant Gravy Recipes

CHICKEN-FRIED EGGPLANT WITH CREAMY RED-EYE GRAVY

Steps:

• For the eggplant: Lay the eggplant slices out on a paper or kitchen towel-lined cutting board and sprinkle with salt. Let sit for 20 to 30 minutes. (This will pull the moisture out.)
• Heat 1 inch oil in a 14-inch cast-iron pan to 350 degrees F. Line a sheet tray or workstation with kitchen towels or paper towels.
• Sprinkle the flour with salt and pepper in a bowl. Pat the eggplant dry with more paper or kitchen towels, then dip each slice in the buttermilk followed by the seasoned flour. Repeat 1 more time. Fry the eggplant in batches until golden brown, about 3 minutes on each side. Remove from the oil and drain on the prepared workstation.
• For the gravy: Add the ham to a large cast-iron pan over medium heat and let the fat begin to render and get crispy, about 3 minutes. Deglaze the pan with the strong coffee and add the butter, stirring constantly, to combine. Taste and adjust the seasoning as needed.
• Shingle the eggplant pieces in a large shallow dish. Top with the gravy and more pieces of ham. Serve.

EGGPLANT RED GRAVY WITH ANCHOVIES

Steps:

• Heat the oil in a heavy saucepan over medium heat. Add the onion, bell pepper, garlic, red pepper flakes, oregano, and bay leaf. Cook and stir until the onion is tender.
• Stir in the eggplant, tomatoes (with liquid), tomato paste, mushrooms, and anchovies. Cover, and simmer over low heat until eggplant is tender, about 30 minutes. Stir frequently. When the eggplant is tender, remove the lid, and cook until most of the liquid from the tomatoes has boiled off. Season with salt and pepper to taste.
• While the sauce is simmering, bring a large pot of lightly salted water to a boil. Add the pasta, and cook for 4 minutes, or until tender. Drain, and stir in the eggplant gravy. Top with Parmesan cheese, and serve.

BAKED EGGPLANT (AUBERGINE) ALA CE CE WITH TOMATO MUSHROOM GRAVY

Steps:

• Preheat oven to 400*.
• Place baking pan in oven for about 6 minutes. Take out hot pan and spray with Pam.
• Mix cornmeal, flour, sugar and pepper in shallow pie plate, while pan is heating.
• Put milk in another shallow pie plate.
• Coat each eggplant slice in milk, then in cornmeal and flour mixture.
• Place breaded eggplant on the baking pan. Spray the slices with Pam.
• Bake for 15 minutes.
• Take out of oven and turn slices over.
• Bake for 10 more minutes. Take out. Cover and keep warm.
• In medium saucepan add diced tomatoes, mushrooms with liquid. Heat.
• Add 1 tsp flour to 1/4 cup milk. Stir. Add any leftover milk and breading mix. Wisk to mix until blended. Add sugar or Splenda.
• Slowly stir in to tomato mushroom mixture and stir until thickened.
• Use as gravy over eggplant slices or place the cooked eggplant slices in a flat casserole dish, spoon the sauce over and then add shredded cheese on top and bake for 15 minutes 400*.

SWEET POTATO EGGPLANT GRAVY

Steps:

• Place the drippings and duck skin in a large skillet over medium-high heat. Add 3 cups of the eggplant and sauté until eggplant starts to get soft, translucent and brown, about 5 minutes, stirring frequently. Add the onions and remaining 1 cup eggplant. cook until the onions start to brown, about 8-10 minutes, stirring occasionally. Add the finely chopped sweet potatoes. Continue cooking and stirring for 4 minutes. Stir in the garlic and cook 3 minutes, stirring occasionally. Add the bay leaves, 1 teaspoon of the salt, 1 teaspoon each of the white and red peppers, the mustard and thyme. Stir well, scraping the pan bottom as needed.
• Stir in 1 cup of the stock into the vegetables and cook 2 minutes, then add 1 more cup of stock. Cook 5 minutes, stirring occasionally. Stir in 1/4 cup of the sugar and cook 2 minutes, stirring occasionally. Add another 1 cup of stock and cook 10 minutes, stirring occasionally. Add the remaining 1/4 cup sugar and 1 cup more stock. Cook 10 minutes, then add another 1 cup of stock and cook 10 minutes more, stirring occasionally. Reduce heat to low and simmer 13 minutes. Stir in another 1 cup stock and simmer for 3 minutes. Remove from heat and strain well, forcing as much liquid as possible through the strainer.
• Place the strained gravy in a 2 quart saucepan. Add the diced sweet potatoes and 1 cup stock. Bring to a boil over high heat, then reduce heat and simmer 3 minutes, skimming any froth from the surface. Stir in the Grand Marnier and continue simmering for 7 minutes, stirring occasionally. Add the green onions, the remaining 1/2 teaspoon each of salt, white and red pepper, and the FINAL cup of stock. Bring gravy to a boil and simmer until it reduces to about 3 cups, about 8 minutes, stirring occasionally. Yield: About 3 cups.

EGGPLANT GRAVY

Steps:

• 1. IN A LARGE POT ADD 1/4 CUP OF OLIVE OIL ADD IN CUBED EGGPLANT AND ONION...ON LOW HEAT N COVERED COOK DOWN ABOUT 15-20 MINUTES N MIX EVERY 5 MIN.( U MITE NEED TO ADD ADDITIONAL 1/4 OLIVE OIL.)
• 2. ONCE IT IS SLIGHTLY MUSHY ADD CAN OF CRUSHED TOMATOES AND BASIL. COVERED AND ON LOW HEAT COOK FOR 30 MIN. WE LIKE SPICY SO AT THIS POINT I ADD SOME CRUSHED RED PEPPER FLAKES.
• 3. WITH A STICK BLENDER I PUREE THE GRAVY (I LEAVE IT A LITTLE LUMPY BECAUSE I LIKE TEXTURE)! THEN U ADD THE PARM CHEESE N ADD S&p TO TASTE.(REMEMBER PARM.CHEESE IS SALTY SO EASY ON THE ADDED SALT) POUR ON COOKED PASTA N ENJOY! IF THERE IS LEFTOVER GRAVY PUT IN A ZIPLOCK BAG N FREEZE...WEN NEEDD DEFROST N HEAT UP. ....TASTES JUST LIKE IT WAS FIRST MADE :)

SWEET POTATO EGGPLANT GRAVY

Steps:

• Place the drippings and duck skin in a large skillet over medium-high heat. Add 3 cups of the eggplant and sauté until eggplant starts to get soft, translucent and brown, about 5 minutes, stirring frequently. Add the onions and remaining 1 cup eggplant. Cook until the onions start to brown, about 8-10 minutes, stirring occasionally. Add the finely chopped sweet potatoes. Continue cooking and stirring for 4 minutes. Stir in the garlic and cook 3 minutes, stirring occasionally. Add the bay leaves, 1 teaspoon of the salt, 1 teaspoon each of the white and red peppers, the mustard and thyme. Stir well, scraping the pan bottom as needed.Stir in 1 cup of the stock into the vegetables and cook 2 minutes, then add 1 more cup of stock. Cook 5 minutes, stirring occasionally. Stir in 1/4 cup of the sugar and cook 2 minutes, stirring occasionally. Add another 1 cup of stock and cook 10 minutes, stirring occasionally. Add the remaining 1/4 cup sugar and 1 cup more stock. Cook 10 minutes, then add another 1 cup of stock and cook 10 minutes more, stirring occasionally. Reduce heat to low and simmer 13 minutes. Stir in another 1 cup stock and simmer for 3 minutes. Remove from heat and strain well, forcing as much liquid as possible through the strainer.Place the strained gravy in a 2 quart saucepan. Add the diced sweet potatoes and 1 cup stock. Bring to a boil over high heat, then reduce heat and simmer 3 minutes, skimming any froth from the surface. Stir in the Grand Marnier and continue simmering for 7 minutes, stirring occasionally. Add the green onions, the remaining 1/2 teaspoon each of salt, white and red pepper, and the FINAL cup of stock. Bring gravy to a boil and simmer until it reduces to about 3 cups, about 8 minutes, stirring occasionally.