CALORIES IN CHINESE EGGPLANT RECIPES

Steps:

• Remove the ends of Asian eggplants and then cut into small cubes (for the best flavor, try to cut each cubes with some skin). Transfer them into a large pot filled with water, add pinch of salt and soak for 10 minutes. Add a weight if necessary to make sure the eggplants is well soaked. Set aside to drain completely.
• Marinate minced pork with minced ginger, a small pinch of salt and Chinese cooking wine. Set aside.
• Heat 2 tablespoons of oil in wok and fry the eggplants for 6-9 minutes until the eggplants become soft and withered. Transfer eggplants out and leave the oil in.
• Add marinated pork in to stir-fry until the color changes into white. Transfer out.
• Re-heat around 1 tablespoon of cooking oil in wok and fry green onion white parts, garlic, ginger, and doubanjiang until aroma. Return the eggplants along with fried minced pork, soy sauce, sugar and sesame oil. Mix well.
• Garnish chopped green onion (green parts) and serve with steamed rice.

Steps:

• Preheat oven to 400°F. Cut eggplant into 12, (3/8-in.-thick) slices. Arrange eggplant on a wire rack set in a rimmed baking sheet. Bake in preheated oven until slightly dried out, about 15 minutes. Set aside. Bake in 2 batches, if necessary.
• Heat a large skillet over medium-high. Add beef to skillet; cook, stirring occasionally to break up chunks, until well browned, 7 to 8 minutes. Add onion, bell pepper, garlic, salt, black pepper, and crushed red pepper; cook, stirring occasionally, until tender, about 4 minutes. Stir in marinara. Reduce heat to medium; cook, stirring occasionally for 10 minutes. Remove from heat. 
• Stir together ricotta and eggs in a small bowl. 
• Spread 1/2 cup meat sauce in bottom of a greased 13- x 9-inch glass baking dish. Arrange 3 pieces of eggplant in a single layer over sauce. Top with 3/4 cup meat sauce, 1/2 cup ricotta mixture, and 4 ounces of shredded mozzarella. Repeat layers 3 more times. Top with fresh mozzarella pieces, and sprinkle with thyme. Cover with aluminum foil, and bake at 400°F for 45 minutes. Remove foil, and bake until top is browned, another 30 to 35 minutes. Remove from oven, and let stand 15 minutes before cutting.