In a covered sauce pan cook egg plant in boiling water until tender, about 5 minutes, drain and mash.
Stir in crumbs, cheese, eggs, parsley, onion, garlic, salt and pepper.
Shape into 8 patties, cook in hot oil 3 minutes on each side till golden brown.
Beat eggs, dip eggplant in egg then in bread crumbs. Coat
nd discard water. Slice the egg plant about 1/2 inch thick
Peel egg plant and cut in 1 inch cubes.
Cook in boiling salted water and drain.
Add eggs, milk, butter, onion and 1 c. of crackers.
Place in greased quart baking dish.
Top with cracker crumbs.
Bake for 30 minutes at 350 degrees.
Easy and good.
Put all ingredients into blender jar and blend until smooth. Store in covered jar in refrigerator.
Can be frozen.
Freeze in 1/4 cup amounts.
Use in place of egg in recipes or scramble.
One quarter cup is equal to 1 egg.
One quarter cup equals 80 calories.
Mix and store in refrigerator.
This is a no cholesterol egg substitute.
One-fourth cup equals 1 egg in recipes.
ogether with the egg (use only the whole egg).
If too
5 minutes.
Place 1 egg roll wrapper at a time
own the center of each egg roll wrapper; roll wrapper around
he bottom third of one egg roll wrapper. Fold sides toward
br>Beat butter, sugar, and egg in a bowl until creamy
Drain excess grease.
Place egg roll wrappers on a flat
Let cool slightly.
Place egg roll wrapper on work surface
urface is dry; stack the egg roll wrappers with 1 corner
repared baking dish. Whisk the egg whites, then pour them over
Preheat the oven or toaster oven to 400\u00b0.
Spoon mashed potatoes into a small pyrex custard cup. If the potatoes are refrigerated, microwave the container until the potatoes are hot and malleable, about a minute.
Using the back of the spoon, make a well in the center of the hot potatoes and crack the egg into it.
Sprinkle cheese over the egg and potatoes.
Bake for 10 minutes or until egg is set to your liking.
Season with salt and pepper and enjoy!
Beat egg white until stiff.
Spread on bread making slight hollow in center.
Fill with unbroken yolk.
Sprinkle with grated cheese and fresh ground pepper.
Bake 15 minutes in 350\u00b0 oven. Lunch only.
Combine Egg Beaters, sugar and salt.
Stir in scalded milk and vanilla.
Pour into 5 ounce cups.
If desired, sprinkle with nutmeg.
Set cups in a shallow baking pan.
Add boiling water to a depth of 1-inch.
Bake at 350\u00b0 for about 40 minutes or until a knife inserted in center comes out clean.
Serves 6.
Preheat oven to 450 degrees F.
In a medium bowl, mix peanut butter, garlic powder, lemon juice, soy sauce, sugar, red pepper flakes, water, and vinegar.
Add chickpeas and cabbage; stir well to coat them.
Place a small amount of filling into each egg roll wrapper and roll them up.
Place seam side down on a non-stick baking sheet.
Bake for 10 minutes.
Take out of the oven and turn over each roll.
Bake for 3 or 4 more minutes then serve!
Brush these, too, with beaten egg. Now prick the base of