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.
For sauce (Gravy):
In a
uts. Cover and let soak for at least 48 hours. The
lastic wrap. Chill in refrigerator for 20 minutes.
After chilling
Slice eggplant and salt each side
Cut eggplants lengthways into thin slices and sprinkle with salt. Allow to stand in a colander for fifteen minutes.
Rinse and dry well.
Panfry eggplant slices in olive oil, until golden brown on both sides. Drain and cool.
Lay eggplant slices out flat, add chopped basil and crumbled feta and roll up.
Place on a platter to serve.
TIP: To save time, buy grilled eggplant from a deli counter, and if desired, substitute grilled capsicum for eggplant.
Start with love, a generous share, then blend in warmth and laughter.
Add lots of happy memories that will last forever after...
Don't forget the patience, for the days when things go wrong.
Add a sense of humor and a faith that's deep and strong. Garnish with some compliments lovingly expressed, and there you have the recipe for marriage at its best!
cup cilantro mixture. Brush eggplant with remaining 3 tablespoons oil
(For the bean mix you can
Mix and chill.\tServe
with
raw
vegetables.
(This is the best recipe for a relish tray that you can make.)
Cut eggplant lengthwise into thin slices.
Lay bell peppers, zucchini, eggplant, and onion on baking sheets.<
br>Coat both sides of eggplant rounds and mushroom caps with
Saute ground beef until it is nearly cooked.
Slice veggies except for eggplant.
If eggplant is tender and fresh, leave skin on and cut in cubes.
(If not, peel it.)
Spray a casserole dish with Pam.
Combine veggies, meat, Italian seasoning and some of the grated cheese; pour into casserole dish.
Do not add Mozzarella yet.
When your casserole is cooked, 350\u00b0 for about 1 to 1 1/4 hours, sprinkle with grated cheese and top with Mozzarella.
The heat from the food will melt the cheese, also good without meat sauce.
Preheat oven to 400\u00b0. Lightly oil 13 x 9-inch baking dish. Combine all ingredients, save for eggplant and olive oil. Brush both sides of eggplant slices with oil. Cook in skillet until golden, about 5 minutes on each side. Remove to platter. Spread mound of cheese mixture at the base of each eggplant slice, then roll it up. Arrange rolls seam side down in the baking dish. Cover dish and bake until heated through and cheese is melted, about 20 minutes. Remove rolls to warmed plates. Serve with fresh tomato sauce.
Place unbroken beans lengthwise in pint jars; leave 1/4-inch at top.
Add 1/4 teaspoon of cayenne pepper to each jar.
Also add 1 clove garlic and 1 head of dill to each jar.
Combine remaining ingredients in a pan and bring to a boil.
Pour approximately 1/2 cup of boiling ingredients over beans in jars (needs to cover beans).
Put on lids and put in hot water bath for 10 minutes. Store on shelf for a few weeks to enjoy full flavor.
Serve chilled.
Combine ingredients together gently and carefully.
Using faith and vision, mix together with strong belief of the outcome, until finely blended.
Use thoughts, words and actions for best results.
Repeat.
Yields unlimited servings!
*Zucchini or summer squash may be substituted for eggplant.
Heat the oil in a large saucepan and cook the onion and garlic over low heat for 6-7 mins until softened. Add the rice mix and cook, stirring for 1 min. Pour in the wine and simmer for a few mins then gradually add the stock, about 1 ladleful at a time. Allow the liquid to be absorbed by the rice before adding the next ladleful. This will take about 35 mins.
Stir in the butter and Parmesan cheese and season to taste with salt and freshly ground black pepper. Serve in warm, shallow bowls.
We have two recipes for Eggplant (Grandma's own).
Try them both!