o 400 degrees.
Toss eggplant with olive oil and season
Peel skin off eggplant
Slice lengthwise 1/4
Cube the eggplant and toss with lemon juice
arlic, 3 tablespoons minced fresh Italian parsley, 2 tablespoons minced fresh
ate that just covers the eggplant on top, and then weight
olden brown.
Add diced eggplant & water - then cover & simmer under
cookie sheet.
Wash eggplant and slice into 1/4
Peel eggplant and cut lengthwise into 1/
and sprinkle the eggplant pieces with 1 teaspoons of
br>While sauce simmers, peel eggplant, remove ends, and slice lengthwise
grease skillet with cooking spray.
Slice eggplant.
moisten with water.
cover with breadcrumbs.
cook in skillet until golden on both sides.
spritz with lemon juice(optional).
Preheat oven to 350 degrees.
Saute onion and garlic in oil in a large oven proof skillet over medium heat.
Add eggplant, tomato sauce, water, bouillon, Italian seasoning, and garlic powder.
Bring to a boil.
Reduce heat and simmer, covered, for 10 minutes.
While eggplant is simmering mix tofu and eggs.
When the eggplant has simmered for 10 minutes, stir in the tofu mixture.
Sprinkle with grated parmesan cheese.
Bake 35 minutes.
Place the diced eggplant and (must leave skin on
Spray skillet with nonstick spray. Remove peel of eggplant and slice into circles. Dip circle in egg beater then into breadcrumbs. Place each round in skillet and brown on both sides. Place in ovenproof casserole, putting a generous tablespoon of spaghetti sauce on each eggplant round. Stack if necessary. Bake, covered, at 350\u00b0 for 30 minutes.
Slice eggplant into 1/3 to 1/2-inch thick slices (cut crosswise).
Dip slices in margarine and then bread crumbs. Sprinkle slices with oregano if desired.
Spoon spaghetti sauce on top of each slice.
Top eggplant with a slice of cheese.
Place eggplant in a 400\u00b0 oven for about 15 to 20 minutes or until cheese is slightly brown.
Cut eggplant lengthwise into thin slices.
Brown the ground beef (can substitute ground turkey).
Just before meat is done, add chopped onion and clove of crushed garlic.
Cook until onion is done.
Add sliced eggplant and crushed tomatoes (can use stewed tomatoes) to beef mixture.
Add seasonings.
Cook until eggplant is tender.
Add bread crumbs and fresh grated Parmesan cheese and serve.
Preheat over to 400.
Season eggplant with salt and pepper, and roast for 15 minutes, covering the bottom of a cooking spray-coated glass dish with slices.
Layer with half the sauce and half the tomatoes. Sprinkle with 1 tablespoon each of basil and italian seasoning, salt and pepper to taste.
Top with half the ricotta and half the mazzarella. Repeat layers.
Bake for 20 minutes, heating to broil until cheese is golden.
Lightly
salt diced eggplant.
Steam with 4 tablespoons water in tightly covered saucepan (15 to 20 minutes).
Should be very soft.
Stir often to keep from sticking.
Saute onion, celery
and garlic until very soft, but not brown.
Drain and cool eggplant in small colander.
Pre-heat the oven to 180\u00b0C.
Cut the eggplant into slices lengthwise and after salting and straining, lightly brown them in olive oil and lay them in a baking dish.
Mix the tomatoes, basil and garlic and spread the mixture over the eggplant slices.
Pour a little oil over the mix and season, adding a few breadcrumbs if desired.
Sprinkle with grated feta and bake for about 45 minutes.