Peel eggplant and cut in 1/2-inch slices.
Combine first 3 ingredients.
Separately, combine next 3 ingredients.
Coat each slice eggplant in mayonnaise mixture, then in crumb mixture.
Place in single layers on cookie sheet and bake at 425\u00b0 for 15 to 17 minutes or until brown.
Serve hot.
Makes 4 servings.
se Italian breadcrumbs).
Brush eggplant slices with mayonnaise mixture and
Microwave eggplant until tender.
Transfer to
Place eggplant cubes on a plate and sprinkle with salt then let them sit for 30 minutes to remove bitterness. Rinse off the cubes in a collander then pat them dry with a paper towel.
Preheat oven to 425 degrees F.
Place eggplant cubes onto a nonstick baking sheet and drizzle the oil over them.
Grind the fresh pepper over the eggplant to give them all a light dusting.
Sprinkle the just under 1 tsp salt over the cubes.
Sprinkle the garlic powder over the cubes.
Bake for 30 minutes, give it a stir midway thru.
BEST PANCAKE MIX: In large bowl,
o 375F (190C).
Pierce eggplant in several places with tines
Mix together the first 6 ingredients in a bowl; set aside.
Cut the eggplant crosswise into 1/2 inch thick slices.
Brush both sides of the eggplant with oil; put slices on a foil-lined baking sheet.
Broil for 2 minutes on each side or until lightly browned.
Place eggplant evenly over the pizza crust (I sprinkle ever so lightly with salt).
Top with tomato mixture.
Sprinkle with cheese. Bake at 450\u00b0 for 8-10 minutes or until heated.
Serve immediately.
side.
Meanwhile, trim unpeeled eggplant and cut lengthwise into 1
The small purple Asian eggplant is best but the western dark skinned
o hot that the crumbed eggplant slices burn) before adding each
1. Preheat the oven to 375 F (180 C). Quarter and slice the onion thinly. Dice all the vegetables into pieces that are approximately the same size (no larger than 1/2 inch). Pile the vegetables into a baking dish so that the vegetables lie a few inches thick. Season with salt, pepper and herbs to taste and then pour the olive oil over the vegetables. Mix thoroughly but gently - you don't want to destroy the tomatoes before the dish goes into the oven. Now check the vegetables to make sure they are well-coated and glistening with oil. If need ...
Remove both ends of the eggplant and slice it into 1/
Peel and slice the eggplant and salt it in a
Spray both sides of the eggplant slices with cooking spray. Arrange
We have two recipes for Eggplant (Grandma's own).
Try them both!
Prick eggplant, place them in a baking
Wash and peel eggplant; cut in small pieces, add
Keep 1 cup of the flour out to use this flour to roll out dough with.
Combine lard,flour,baking powder,salt.
In a cup with fork slightly beat egg, vinegar and cold water to make up 1 cup of ingredients
Add egg, water and vinegar to flour mixture form a ball.
Do not overwork dough.
Please, refrigerate dough for at least 1 hour or 24 hrs {this freezes very well} before using for the best result.
Bake at 400 Degrees in a preheated oven for 10 minutes then reduce oven temperature to 350 until pastry is golden brown!
ith a whisk. It's best to take turns with someone
Preheat oven to 350. Sift together flour, baking powder, and salt. Beat egg whites and set aside.
Cream butter and sugar. Add flour mixture and milk alternately until combined. Don't overbeat.
Fold in beaten egg whites with a rubber spatula. Spread in a well-greased 9x13 inch or larger baking pan. A cake pan with higher sides would be best.
In a separate bowl, combine topping ingredients with a pastry cutter until crumbly. Sprinkle all over the top.
Bake for 40 to 45 minutes, or until no longer jiggly. Serve warm. DELICIOUS!