r grill on high. Brush eggplant with olive oil. Grill, in
230 degrees C).
Arrange eggplant slices in a baking dish
alt and pepper.
Dip eggplant slices in egg mixture, letting
owl.
3. Sprinkle each eggplant slice with salt and pepper
ith aluminum foil.
Toss eggplant with 1 1/2 tablespoon
175 degrees C).
Place eggplant slices in a large dish
Dip the eggplant slices in egg, then coat
Sprinkle the eggplant slices lightly with salt on
Place eggplant slices onto baking sheets and
Preheat grill for medium heat.
Lay eggplant slices on a grill topper. Brush with olive oil. Season with smoked salt and garlic powder. Grill until browned, about 5 minutes.
Place watercress in a microwave-safe bowl. Heat in the microwave until wilted, about 3 minutes.
Mash white beans in a large bowl. Mix in quinoa. Place a dollop of the mixture in the middle of each eggplant slice. Fold in ends to create 12 parcels.
Top each eggplant parcel with a basil leaf. Divide watercress among parcels.
Peel eggplants and slice lengthwise.
Dredge in flour.
Dip in eggs and fry until golden brown.
Drain on paper towels.
Place a slice of Mozzarella in the middle of each slice of eggplant. Add parsley and Romano to Ricotta.
Add a scoop of the Ricotta mixture and roll up the eggplant.
Spoon marinara or your favorite sauce into a baking pan.
Place eggplant rolls seam side down over sauce.
Top with additional sauce and sprinkle with grated Romano cheese.
Bake at 350\u00b0 for 20 to 30 minutes.
Serve pasta on the side.
In a small bowl, place 1 tablespoon of the oil.
Using a pastry brush, brush 1 side of each eggplant slice with the oil.
Heat a 12-inch nonstick skillet over moderately high heat.
Place a layer of the eggplant slices in the skillet, oiled sides down and cook, covered, for 6 minutes, turning once.
Transfer the eggplant to a plate and let cool.
Repeat with the remaining slices.
Lay a plate over the eggplant and weight the top with
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.