Eggplant can actually add a sophisticated flavor to ho-hum dishes (Pesach not withstanding) and its exotic taste and texture lend itself to being prepared in a variety of different ways. Eggplant is wonderful in salads, soups, main courses, casseroles and side dishes and can be roasted, sauteed, grilled or baked.

Eggplant is primarily composed of water so choosing just the right cooking method for each recipe does come into play most of the time. Because there is so much water in the eggplant be prepared for there to be quite a bit of shrinkage when it cooks. When choosing eggplants, look for ones that are firm to the touch and free of bruises and soft spots. The following recipes should give new flavor to your seder table or any other Pesach meal.

Eggplant Lasagna (Dairy)
2 tablespoons olive oil
1 medium onion, chopped
2 cloves garlic, minced
1 large eggplant, washed and cut into 3/4-inch cubes
2 cups sliced mushrooms
1 16-ounce can tomato sauce
1 16-ounce can tomatoes, with liquid
1 teaspoon oregano
1 teaspoon basil
1/2 teaspoon black pepper
1/8 teaspoon crushed red pepper flakes
2 cups shredded mozzarella cheese
1 cup cottage cheese (or more)
1/4 cup chopped parsley
6 matzahs
3/4 cup grated Parmesan cheese

In a large saucepan saute onion and garlic in the olive oil until onion is softened. Add the eggplant, mushrooms, tomato sauce, tomatoes, oregano, basil, pepper and red pepper. Cover and cook over medium heat for 15 minutes. Uncover and cook 25 minutes more. In another bowl combine the cottage cheese, mozzarella and parsley. Rinse the matzah under cold water and let sit on paper towels for 5 minutes. Preheat oven to 350 degrees.

Lightly grease a 9- by 13-inch pan. Layer 2 slices of matzah on the bottom of the dish. Cover with 1/3 of the cheese mixture, 1/4 cup Parmesan, then eggplant sauce. Repeat 3 times, last layer to be the Parmesan cheese. Bake uncovered for 30 minutes or until heated through. Serves 8.

Breakfast Beef and Eggplant Casserole (Meat)
1 large eggplant, peeled and diced
1/2 teaspoon salt
8 slices breakfast beef, fried and crumbled (you can substitute diced salami)
1 medium green bell pepper, diced
1 medium onion, diced
1 15-ounce can chopped or diced tomatoes
Salt and pepper to taste
2 cups crushed potato chips

Preheat oven to 325 degrees. Grease a 9- by 13-inch casserole dish; sprinkle the bottom with 1 cup crushed potato chips and set aside. Place eggplant in a saucepan and just cover it with water. Season with 1/2 teaspoon salt. Bring water to a boil and boil 10 minutes. Drain thoroughly. Saute the onion and green pepper in a small skillet. Cook until just starting to soften, then add the breakfast beef and diced tomatoes. Add the drained eggplant and toss to combine. Spoon mixture into casserole dish. Sprinkle the remaining potato chips over top of eggplant and bake or 35-45 minutes. Serves 6-8.

Honey-Glazed Roasted Vegetable Medley (Parve)
1/4 cup honey
1/4 cup olive oil
3 tablespoons balsamic vinegar
1 teaspoon minced garlic
Salt and pepper
1 teaspoon dried thyme, or more to taste
8-10 red potatoes, quartered
3-4 sliced zucchini
2 thickly sliced onions
2 red peppers, cut into chunks
4 carrots, cut into chunks
1 large sweet potato, cut into chunks
1 eggplant, peeled and cut into 2-inch cubes, salted, placed in colander 20 minutes, rinsed in cold water

Preheat oven to 400 degrees. In a bowl combine the honey, olive oil, balsamic vinegar, crushed garlic and thyme and mix to combine. In a greased roasting pan combine the potatoes, zucchini, onions, red peppers, carrots, sweet potatoes and eggplant. Drizzle honey mixture over vegetables and mix to make sure everything is coated. Season with salt and pepper. Bake for 30-35 minutes, stirring every 10 minutes to make sure nothing gets burnt. Serves 8.

Cheesy Eggplant Rolls (Dairy)
1 large eggplant, cut into 10 thin slices, salted, placed in colander 20 minutes, rinsed in cold water
10 slices smoked mozzarella cheese
3-4 plum tomatoes cut into 10 thick slices
3 tablespoons chopped fresh parsley
1 tablespoon dried oregano
Balsamic vinegar and olive oil, for drizzling (optional)
Marinara or tomato sauce, warmed

Preheat a grill pan to medium heat. Brush liberally with oil. Pat dry eggplant with paper towels. Grill eggplant slices 8-10 minutes, turning once after 5 minutes. Remove slices to a plate. Place a mozzarella slice in center of each eggplant slice. Top with a tomato slice and sprinkle with parsley and a little oregano. Roll up eggplant slices and secure with a toothpick. Place rolls back on grill pan, seam side down. Heat until mozzarella begins to melt. Remove from grill pan to serving platter. Drizzle with balsamic vinegar. Serve hot with marinara sauce. Makes 10.

Eggplant Stuffed Peppers (Dairy)
3 eggplants, about 1 pound each, peeled and diced, sprinkled with salt, left to drain in a colander for 30 minutes, rinsed and then patted dry
3 ribs celery, chopped
1/2 cup chopped onion
1/4 cup olive oil, or more as needed
1 egg
5 tablespoons chopped fresh basil
3-4 tablespoons matzah meal
Ground black pepper to taste
4 large bell peppers, halved lengthwise, seeds and ribs removed
1/2-3/4 pound sliced mozzarella cheese
4-5 tablespoons water

Heat 1/4 cup olive oil in a saute pan over low heat. Cook the eggplant, onion and celery in batches, stirring, until tender, about 10 minutes, adding more oil as needed. Transfer the cooked eggplant mixture to a bowl and mash with a fork or puree in a food processor Add the egg, basil, matzah meal, salt and pepper to taste. Mix to combine. Preheat oven to 350 degrees. Arrange the peppers hollow ends up in a baking dish. Divide mixture evenly between the peppers and stuff them, pushing down the mixture to make sure it fills the pepper. Top each pepper with a slice or two of mozzarella. Drizzle some olive oil into the baking dish; add the water to the pan. Cover peppers with aluminum foil. Bake until peppers are tender and cheese is melted, 35-40 minutes. Serve warm. Serves 4-6.

To reduce the amount of oil in this dish, the eggplant, onion and celery can be roasted. Placed on a cookie sheet, drizzle with a little oil and bake at 400 degrees until tender, about 30 minutes. Let cool and chop or puree vegetables, then use in the recipe. Make sure you drizzle a little oil over the top or it will stick to the pan. You need a little oil for flavor and to keep the filling from being too dry.

Cashew Crusted Eggplant (Dairy)
2 large eggplants, sliced
Salt to taste
1 cup matzah meal
1/2 teaspoon brown sugar
1 onion, finely chopped
1 tomato, seeded and chopped
1 stalk celery, diced
1 red bell pepper, finely chopped
6 black olives, sliced
2 tablespoons olive oil
1/2 teaspoon oregano
1/2 teaspoon paprika
1/2 cup milk
1/2 cup whipping cream
1 egg (optional)
1/2 cup whole cashews
1/4 cup chopped cashews

Preheat oven to 375 degrees. Grease 9- by 13-inch glass dish. Arrange half the slices of eggplant on bottom of casserole dish. Season eggplant with salt. In a bowl combine the matzah meal and brown sugar. Mix to combine. Sprinkle 1/4 of the brown sugar mixture over a layer of eggplant slices. In another bowl combine 1/2 cup matzah meal mixture, onion, tomato, celery, red bell pepper, olives and olive oil. Season with oregano and paprika. Spoon half the mixture over layer of eggplant. Top the mixture with the remaining eggplant slices. Sprinkle the remaining matzah meal mixture over the top. In a blender or food processor combine the milk, egg, cream and whole cashews. Process until smooth. Pour the cream mixture over the top of the eggplant casserole. Sprinkle the top of the casserole with the chopped cashews. Bake 30 minutes until crisp and golden brown. Serves 6-8.