egetable oil.
Wash the eggplant but don't peel it
Cut eggplant crosswise about 1/2-inch thick.
Soak slices to cover in cold salted water for 20 minutes; drain well.
Spread each slice generously with mayonnaise and top with lots of chopped onions.
Place on cookie sheet and bake at 300\u00b0 for 20 minutes. Remove from oven and sprinkle each slice with Parmesan cheese. Broil until golden.
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.
o 375F (190C).
Pierce eggplant in several places with tines
side.
Meanwhile, trim unpeeled eggplant and cut lengthwise into 1
n medium high heat. Add eggplant and cook until lightly brown
se Italian breadcrumbs).
Brush eggplant slices with mayonnaise mixture and
Microwave eggplant until tender.
Transfer to
Preheat oven to 375 degrees.
pierce eggplant with in several places and bake on sheet for 50 minutes (turn midway through baking).
after done cooking, let cool for an hour and peel skin off, slice eggplant lengthwish in half.
drain out fluid and slice cut eggplant into pieces.
in food processor, combine eggplant pulp, tomato,garlic,oil,vinegar, salt and pepper.
cover and refrigerate for 2 hours.
serve and enjoy with pita bread triangles or coctail rye bread.
delicious.
We have two recipes for Eggplant (Grandma's own).
Try them both!
Peel the eggplant and cut it lengthwise in
br>Brush each side of eggplant slices with olive oil, then
Saute ground beef and onion together to brown beef, then add the next 5 ingredients.
Simmer very gently for 15 to 20 minutes. Lay sliced eggplant on top.
Cook for a few more minutes until eggplant is tender.
Sprinkle eggplant with cheese.
Cover and let steam to melt cheese.
Serve with steamed rice.
Delicious.
onion, red bell pepper, zucchini, eggplant and Italian Seasoning.
You
Peel and slice eggplant into thin strips.
Soak in 1/2 teaspoon salt.
Add 4 cups water for 30 minutes.
Remove eggplant from water and drain.
Add remaining salt and pepper.
Let set for 10 minutes.
Mix eggs and milk for batter.
Dip eggplant into batter and roll in flour.
Fry in 1-inch fat until golden brown. Delicious.
Slice eggplant\tlengthwise
(1/4-inch
armesan cheese.
Dip the eggplant slice firstly into the egg
Peel and boil eggplant until done.
Drain and mash with potato masher.
Stir in oleo while hot. Season. Stir in eggs, milk, crackers and onions.
Pour into casserole and top with cheese. Bake at 350\u00b0 for 40 minutes.
Place
in
separate layers in 2 quart casserole noodles and tomatoes.
Add
pepper
slices.
Sprinkle each layer with flour, salt
and pepper and grated cheese.
Cover with cut-up eggplant slices.
Pour
over
top
beef
broth
or
bouillon. Sprinkle with more grated cheese, flour, salt and pepper.
Dot with butter.
Top with
cracker
crumbs.
Bake 1 hour in 350\u00b0 oven.\tServes 6. Delicious one dish meal.
Slice eggplant into 1/2 inch thick slices.
(Leave skin on.) Put olive oil in bowl and dip slices of eggplant in oil.
Be sure to cover both sides.
Press into seasoned breadcrumbs.
Place on cookie sheet.
Place pan on middle rack in preheated 425\u00b0 oven for 15 minutes.
Flip slices over and cook for another 15 minutes. Spread Italian seasoned sauce, like \"Prego\" on top of each slice and sprinkle with grated Parmesan cheese and cook for 3 to 5 more minutes.
This is easy and delicious.
No fuss, little clean up.