Preheat the grill to medium-high. Brush chicken, eggplant and figs with olive oil. Season to taste.
Grill chicken and eggplant 2-3 mins each side, until chicken is cooked through and eggplant is just tender. Place chicken on a platter; let stand, loosely covered with foil, for 5 mins.
Cook figs, skin-side down, 30 seconds, until pale grill marks appear.
Divide endive and onion among four plates. Top with chicken, eggplant and fig. Crumble cheese over top and drizzle with balsamic glaze.
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.
Cut eggplant from shell.
Cook onion in butter.
Add to chicken, eggplant and tomatoes.
Cook 15 minutes over surface burner; then add egg and salt.
Fill shell with mixture (or put in dish).
Cover with buttered cracker crumbs.
Bake at 375\u00b0 for 30 to 35 minutes.
Slice chicken breasts in half so they
large bowl, combine the eggplant, tomatoes, garlic, 3 TBSP olive
easoning.
Dip the cut eggplant in the egg wash and
Preheat oven to 425. Season chicken and eggplant with salt and pepper, set
Preheat oven to 350 degrees Fahrenheit.
Peel and slice eggplant.
Lay between two layers of paper towels for 15-20 minutes to drain moisture from eggplant, then discard paper towels.
Line bottom of 13x9 inch baking dish with the chicken breast slices.
Cover chicken with the eggplant slices.
Sprinkle breadcrumbs over eggplant.
Cover breadcrumbs with mozzarella cheese slices (or grated if you prefer).
Pour marinara sauce over cheese.
Sprinkle Parmesan cheese over top.
Bake for 30-40 minutes at 350 degrees.
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
Pre-heat oven to 400 degrees.
Spray baking pan with veg. oil.
Peel and slice eggplant 1/4\".
Combine bread crumbs, parsley, parmesan cheese, salt and pepper.
Dip eggplant into egg then crumb mixture.
Place on baking sheet drizzle with olive oil and bake for 25 minutes.
While the eggplant is cooking make some pasta and cook the cutlets in a skillet w/olive oil. Dip in the egg/crumb mixture. before frying.
Place cutlets on cooked eggplant, spoon sauce over and top with shredded mozzarella and bake 10 to 15 minutes longer.
aper towels and spread the eggplant slices on it. Sprinkle them
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/
Place chicken breasts and mushrooms in crock pot.
Mix together the Italian Salad Dressing mix and water.
Pour over chicken and cover crock pot.
Cook on low for 3 hours.
Meanwhile set out cream cheese-I like to cube it while it's cold.
When 3 hours is up, remove chicken and mushrooms with a slotted spoon.
Whisk the cream cheese with the liquid in crock pot.
When well incorporated, return chicken and mushrooms to crock pot and cover.
Cook for 1 1/2 hours on low.
Plate and shred fresh Parmesan to taste.
Serve.