r grill on high. Brush eggplant with olive oil. Grill, in
230 degrees C).
Arrange eggplant slices in a baking dish
aking dish.
Cut the eggplant into 1/2\" thick slices
alt and pepper.
Dip eggplant slices in egg mixture, letting
ave to sweat the eggplant. Slice the eggplant into thin slices and
Slice eggplant as u would to make n eggplant parm, about 1/4 inch round slices.
Sprinkle with salt to drain out extra water, about 20 minutes.
Mix marinade ingredients together and pour over eggplant and let marinate at least 1/2 an hour or as much as 8 hours.
Bake on baking sheet for 12 minutes or cook on stove top in skillet until tender.
Lay a plate over the eggplant and weight the top with
. Peel and cut the eggplant into 1/4-inch slices
ff the ends of the eggplant and slice into 3/4
e Creuset cookware for this recipe!).
Set oven to broiler
Soak eggplant pieces in salted water in
se Italian breadcrumbs).
Brush eggplant slices with mayonnaise mixture and
Mix eggs and milk.
Dip sliced eggplant into egg-milk mixture. Dredge in bread crumbs.
Brown in a frypan with vegetable oil. Place browned eggplant slices into oven-proof dish.
Top with sliced cheese.
Pour spaghetti sauce over all.
Bake at 350\u00b0 for 30 to 40 minutes.
-inch border inside each eggplant half. Scoop out the flesh
ray with baking paper. Place eggplant in a bowl and toss
Slice eggplant so you have round 1/4\" slices.
Place slices on a cooling rack and salt both sides.
Let sit for 30 minutes.
Preheat oven to 500 degrees F.
Take each slice of eggplant and dab them with a paper towel to remove moisture.
Spray cookie sheet with PAM and place eggplants on it.
Bake each side of the eggplant slices for 5 minutes on each side.
Remove from oven.
Top each slice with spaghetti sauce.
Then sprinkle each slice with mozzarella cheese.
Bake for 10 minutes or until cheese melts.
Enjoy.
large bowl, combine the eggplant, tomatoes, garlic, 3 TBSP olive
ut not crispy).
Dice eggplant, onion, and tomato into 1
br>Top one slice of eggplant with 1/4 slice provolone
Pare, clean and cut eggplant into 1/4-inch thick slices.
Salt the slices and let stand for about an hour.
Squeeze out water from salted eggplant.
Dip eggplant first in flour, then beaten egg, then into bread crumbs.
Let stand about 1/2 hour, then fry in deep fat until golden brown.
Butter a baking dish or a casserole, then layer eggplant, then tomato sauce, eggplant, etc., until eggplant is used.
Top with grated cheese and bake in oven at 350\u00b0 for about 1 hour.