ut not crispy).
Dice eggplant, onion, and tomato into 1
Place the sliced eggplant in a bowl and coat
o 325\u00b0.
Peel eggplant and dice into 1 1
Peel eggplant and soak in salted water for several hours in refrigerator.
Soak bread crumbs in milk.
Saute vegetables in butter. Boil eggplant until nearly tender and then drain well. Mix eggplant, crumbs, veggies and seasoning.
Place in greased casserole dish. Top with grated cheese.
Bake at 350\u00b0 1 hour or until golden brown.
Cut eggplant and peppers into 1-inch pieces.
Cook in water until soft.
Save 1 cup of cooking water.
Pour the eggplant water over bread; set aside.
Mix eggs, oil, salt, pepper, garlic and cheese.
Squeeze excess water from bread.
Mix all ingredients and place in casserole dish.
Cover; bake at 325\u00b0 for 60 minutes.
r grill on high. Brush eggplant with olive oil. Grill, in
Preheat oven to 350\u00b0.
Boil eggplant in water until tender (approximately 15 minutes).
Drain and set aside.
Saute onions, bell peppers and parsley until clear or tender.
Add shrimp and cook approximately 10 minutes.
Add eggplant and bread crumbs; mix well.
Pour entire mixture into a 2-quart casserole dish. Sprinkle with bread crumbs, Parmesan cheese, Mozzarella cheese, Tabasco, and Worcestershire sauce.
Bake, uncovered, approximately 25 minutes.
Cut peeled eggplant into 1-inch cubes and soak overnight in salt water in refrigerator.
Drain eggplant and place in pan. Cover with water and cook until tender.
Soak bread crumbs in milk.
Saute onion, green pepper and celery in melted oleo about 15 minutes or until tender.
Combine cooked eggplant, bread crumbs and vegetables.
Add eggs, pimiento and seasoning.
Blend thoroughly.
Place in greased baking dish and bake at 350\u00b0 for 45 minutes.
Top with grated cheese and return to oven until cheese melts.
230 degrees C).
Arrange eggplant slices in a baking dish
Peel and boil eggplant until done.
Fry onion and garlic until done.
Add crab meat and shrimp.
Drain and mash eggplant and add to other ingredients; mix well.
Place in baking dish.
Sprinkle on cracker crumbs and butter, which have been mixed.
Bake at 350\u00b0 for 25 minutes.
Soak eggplant 15 minutes in salted water and drain.
Cook eggplant with water to cover until tender.
Add salt and pepper. Mash.
In skillet, simmer onion, celery and tomatoes until tender. In buttered casserole dish, combine eggs, eggplant, crumbs and cooked vegetables.
Add milk to mixture.
Top with grated cheese and bake, uncovered, at 350\u00b0 for 30 minutes.
Very similar to Franke's Cafeteria's eggplant casserole.
alt and pepper.
Dip eggplant slices in egg mixture, letting
Soak eggplant pieces in salted water in
PREPARE EGGPLANT: Cut
ver medium-high heat. Fry eggplant slices in hot oil until
Lay a plate over the eggplant and weight the top with
Cook eggplant 5 to 10 minutes or until tender, drain off water.
Mix all ingredients together with eggplant.
Pour into greased one-quart casserole dish or baking pan.
Bake at 425\u00b0 approximately 30 minutes.
Cut cheese while eggplant is cooking and put a little grease on top of casserole before baking.
If larger portion is desired, double recipe.
Wash eggplant and peel skin off.
Cut into 1/2-inch slices. Combine egg and water and beat in a shallow bowl.
Dip eggplant into egg mixture, then into bread crumbs.
Saute in olive oil until brown and tender.
In a casserole dish, place eggplant slices in layers, alternating with sauce, seasonings and cheese. Bake in covered casserole dish at 375\u00b0 fo 30 to 40 minutes.
Can serve with pasta.
Preheat oven to 400. Slice eggplant into rounds. Bread each round
e Creuset cookware for this recipe!).
Set oven to broiler