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.
PREPARE EGGPLANT: Cut
Wash and peel eggplant; cut in small pieces, add
Cook eggplant until tender, best peeled and chopped for this. Drain almost all the liquid and let it cool a little while.
Saute the onion in butter and add the celery, pimentos and soup. Crumble cornbread in bowl and add egg and milk.
Add eggplant, onion and etc. from skillet and mix well.
Pour into greased casserole dish and bake for 45 minutes in 400\u00b0 oven.
Sprinkle top with cheese and let it melt in the heat of the dish.
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.
ith a cover works best for this recipe.
Heat 2 tablespoons
Parboil eggplant 6 minutes.
Drain and put in a bowl.
Arrange in a casserole, eggplant and mixture, in layers, starting and ending with mixture.
Bake for 1 hour in a 350\u00b0 oven.
Serves 4 as a side dish.
Preheat oven to 350\u00b0.
Cover peeled and diced eggplant with water; add 1 teaspoon salt and simmer over low heat until tender, 10 to 15 minutes.
Drain and set aside to cool.
Combine eggplant with remaining ingredients and mix.
Pour into square or round baking dish sprayed with nonstick cooking spray and bake at 350\u00b0 for 45 to 50 minutes.
Recipe makes 6 servings.
Ultra low-fat.
Peel eggplant and slice 1/4 to 1/2-inch thick. Dip in beaten eggs, then breadcrumbs. Brown in oil. Put a thin layer of tomato sauce in bottom of a baking dish. Then layer eggplant, Mozzarella, Parmesan and oregano. Two layers are best. Top with tomato sauce and cheese. Bake at 350\u00b0 until bubbly.
Peel eggplant, chop and cook in salted water, along with onion, until tender.
Drain well.
Add crackers, cheese, beaten egg, margarine and milk to eggplant.
Put in buttered baking dish and bake on 350 until bubbly and slightly browned, about 45 minutes.
chop onion.
chop bell pepper
chop celery.
saute in butter
add ground beef.
and brown
add small can tomato paste.
peel eggplant
slice about 3/4 inch thick
alternate layers of raw eggplant and meat mixture starting with meat.
make layers of meat scant
top with grated cheese
the recipe says cheese slices
bake covered at 350 for 30 minutes.
Preheat the broiler.
Arrange eggplant slices in a single layer
Place eggplant in a colander set in
large bowl, combine the eggplant, tomatoes, garlic, 3 TBSP olive
Cook eggplant in salted water to cover in 2-quart saucepan until tender.
Add onion; cook for 3 minutes longer.
Drain. Place in greased 1 1/2-quart casserole.
Combine beaten egg yolks, milk and cream in bowl; fold into eggplant.
Fold butter and cracker crumbs into stiffly beaten egg whites; stir into eggplant mixture with half the oysters.
Arrange remaining oysters on top of casserole.
Bake at 350\u00b0 for 40 minutes.
Peel and slice eggplant in 1/4-inch slices; salt and let set about 30 minutes.
Drain off brown juice.
Mix meal and flour, then roll eggplant in mixture.
Brown eggplant in shortening. Then saute onion.
Fry ground chuck and drain.
Layer in buttered casserole:
1st layer eggplant, 2nd layer onion, 3rd layer ground chuck and 4th layer sliced tomatoes.
Make 2 or 3 layers, according to size of casserole you want.
Cover top well with buttered cracker crumbs.
Cover well with grated cheese.
Bake 30 minutes at 350\u00b0.
Peel eggplant; slice into 1/8-inch slices.
Salt eggplant on both sides; set aside 15 minutes.
Layer eggplant in a 13 x 9-inch casserole.
Thinly slice tomatoes; layer over eggplant.
Sprinkle tomatoes with pepper, garlic salt and oregano to your liking. (Remember:
Oregano is heavy; use sparingly!)
Sprinkle cheese over top of casserole.
Bake, covered, for 20 minutes at 375\u00b0. Uncover; bake an additional 10 minutes or until cheese is fully melted.
Serves 4 to 6.
Place the sliced eggplant in a bowl and coat
Saute onion, pepper, parsley and garlic in shortening, until tender.
Chop eggplant pulp.
Add tomatoes, seasonings, water and eggplant to mixture.
Cover and simmer until eggplant is tender. Remove bay leaves.
Add shrimp.
Combine butter and bread crumbs. When putting eggplant mixture in casserole dish, add a little of the bread crumbs.
Top casserole with rest
of crumbs.
Bake at 400\u00b0 for 35 to 40 minutes.
Preheat oven to 400. Slice eggplant into rounds. Bread each round