Peel eggplant and slice into 1/2-inch thick slices.
Use egg and flour to batter these.
Then fry in olive oil until golden brown.
In bottom of 9 x 13 x 2-inch pan, put one layer of fried eggplant.
Sprinkle layer of Parmesan over eggplant.
Mix diced tomatoes and pasta sauce in a bowl.
Make a third layer from the sauce mixture.
Repeat layers of eggplant, Parmesan and sauce. Top with generous layer of Mozzarella cheese.
Bake at 350\u00b0 until bubbly, approximately 30 to 40 minutes.
ut off tip and peel eggplant. Using a sharp knife slice
Pare eggplant and cut crosswise 1/4-
Layer half of eggplant, 1/4 cup Parmesan cheese, 3/4 cup Mozzarella and half of spaghetti sauce in a 2-quart shallow baking dish coated with cooking spray. Repeat with remaining eggplant, Parmesan cheese, 3/4 cup Mozzarella and spaghetti sauce. Bake at 350\u00b0 for 35 minutes; sprinkle with remaining 1/2 cup Mozzarella cheese and bake 5 additional minutes. Yield: 6 servings.
aper towels and spread the eggplant slices on it. Sprinkle them
large bowl, combine the eggplant, tomatoes, garlic, 3 TBSP olive
Lightly brush both sides of eggplant slices with olive oil and
lanks lengthwise from center of eggplant, halve each plank crosswise. Cut
Cut
eggplant
crosswise into 1/2 inch slices; sprinkle with salt.
Let\tstand
30
minutes;
rinse
and
drain.
Dip eggplant in\tmixture of egg, water, oregano, salt and pepper. Saute in
oil until
brown,
about 8 minutes.
Spread 3/4 cup Italian
Sauce in\ta 13 x9-inch baking pan;
arrange eggplant over
sauce. Sprinkle with Mozzarella cheese; spoon remaining sauce
over. Sprinkle
with
Parmesan
cheese.
Bake
at 350\u00b0 until eggplant is tender, about 20 minutes.
Saute eggplant slices in oil over high heat until browned slightly; drain on towels and set aside.
Combine tomatoes, seasonings and grated vegetables in a skillet.
Cover and simmer 15 minutes.
Remove bay leaf.
Add Parmesan cheese and sesame seed and blend well.
Place a layer of eggplant in oiled, shallow 2-quart dish.
Cover with 1/2 the tomato sauce, 1/2 the Mozzarella cheese.
Repeat layers and bake at 350\u00b0 for 30 minutes until cheese is melted and begins to brown.
Serve over cooked rice.
Peel and thinly slice the eggplant lengthwise. Sprinkle with 1/2
Preheat oven to 350\u00b0.
Cut eggplant into 1/4-inch rounds. Combine the flour and salt in a bowl.
Now the eggs and milk in another bowl, and lastly the cracker crumbs and pepper in another bowl.
Now take an eggplant slice and dip both sides in the flour mixture, then the egg mixture and lastly the cracker crumbs. Repeat with all the eggplant.
Layer in a 9 x 13-inch glass dish. (Glass is best as eggplant won't discolor.)
The slices may overlap, but shouldn't cover each other completely.
Preheat oven to 350\u00b0.
Dip eggplant slices in egg white and roll in corn flakes.
Brown lightly in skillet sprayed with nonstick cooking spray.
Place eggplant in large casserole sprayed with nonstick cooking spray.
Sprinkle with Parmesan and Mozzarella cheese.
Gently pour tomatoes over entire casserole. Sprinkle onions over top and season with garlic powder and black pepper.
Bake at 350\u00b0 for 45 to 50 minutes.
Recipe makes 6 servings.
Wash and trim eggplant. Cut into circles about 1/
Peel and slice eggplants.
Dip each slice in eggs or milk. After dipping in eggs, dip each slice in a mixture of bread crumbs, salt, oregano, flour and Parmesan cheese.
Fry the eggplant patties in oil, covered with a lid to steam cook.
Make sure they are cooked through, but not burnt.
Layer in a casserole:
tomato sauce, eggplant patties and Mozzarella cheese. Continue layering until patties are used up.
Top with sauce and cheese.
Heat thoroughly.
Grease large casserole dish.
Slice eggplant thin.
Do same to onion.
Alternate eggplant, tomato sauce and cheese in layers until all ingredients are gone.
Bake in 350\u00b0 oven for about 45 minutes.
Recipe will make a large casserole.
May be cut in half.
Cook eggplant as in recipe for Fried Eggplant.
Layer in baking dish or pan.
Sprinkle with Mozzarella cheese and Parmesan cheese. Cover with spaghetti sauce.
Repeat until dish or pan is full. Bake in 350\u00b0 oven until cheese is browned.
hole garlic head.
cut eggplant into 1/2 inch rounds
ith a cover works best for this recipe.
Heat 2 tablespoons
nd dice remaining pieces of eggplant.
Heat 2 tablespoons olive