Peel eggplant; cut into small cubes.
Simmer eggplant cubes in saucepan with 1/2 cup water for 15 minutes.
Remove from heat, crumble 2 slices of bread over eggplant.
Stir in Ricotta cheese, onion, green pepper, pimento, seasoning and unbeaten egg.
Pour into buttered casserole dish.
Cover with shredded Lamagna Mozzarella cheese.
Crumble remaining slice of bread over top; dot with butter.
Sprinkle with paprika.
Bake in a 350\u00b0 oven for 45 minutes.
Slice unpeeled eggplant, 1/2-inch thickness.
Brown in shortening.
Remove.
Saute beef until done.
In well-oiled casserole dish, place layer of eggplant slices, layer of meat, layer of onions and sprinkle with salt.
Repeat layering and spread undiluted soup over top of all.
Cover and bake at 350\u00b0 for 30 minutes.
Uncover and bake 30 minutes more.
Peel and cut up eggplant.
Cook in small amount of water until tender, but not mushy; drain water.
Cook small amount of onion in margarine until tender.
Combine with eggplant, cheese and bread. Divide 4 eggs and combine yolks with rest of mixture.
Whip whites until stiff.
Fold into mixture.
Bake 35 minutes at 360\u00b0 in a greased pan.
Peel and cut eggplant in chunks and boil until tender.
Drain and mash with butter.
Add slightly beaten egg, milk, grated cheese and crumbs.
Saute onion and bell pepper.
Add and mix well.
Dot with cheese and bake 30 to 40 minutes at 350\u00b0.
Soak eggplant 15 minutes in salted water and drain.
Cook eggplant with water to cover until tender.
Add salt and pepper. Mash.
In skillet, simmer onion, celery and tomatoes until tender. In buttered casserole dish, combine eggs, eggplant, crumbs and cooked vegetables.
Add milk to mixture.
Top with grated cheese and bake, uncovered, at 350\u00b0 for 30 minutes.
Very similar to Franke's Cafeteria's eggplant casserole.
PREPARE EGGPLANT: Cut
Cook eggplant 5 to 10 minutes or until tender, drain off water.
Mix all ingredients together with eggplant.
Pour into greased one-quart casserole dish or baking pan.
Bake at 425\u00b0 approximately 30 minutes.
Cut cheese while eggplant is cooking and put a little grease on top of casserole before baking.
If larger portion is desired, double recipe.
Peel and cut eggplant into cubes. Sprinkle with salt and set in a colander in the sink for 30 minute to draw out the bitter juices. Rinse well and pat dry.
Dip eggplant cubes in egg and then coat with bread crumbs. Fry in skillet with olive oil. Place on paper towel to drain excess oil.
Place all ingrediants EXCEPT tomatoes in skillet. Cover and cook over low heat until tender, about 10 minute Add tomatoes and cook for 3-5 minute.
Serve hot w/ any kind of pasta or cold.
Enjoy!
Peel eggplant; cut into 1/8\" slices.
Parboil eggplant 6 minutes.
Drain and put in a bowl.
Arrange in a casserole, eggplant and mixture, in layers, starting and ending with mixture.
Bake for 1 hour in a 350\u00b0 oven.
Serves 4 as a side dish.
Preheat oven to 350\u00b0.
Cover peeled and diced eggplant with water; add 1 teaspoon salt and simmer over low heat until tender, 10 to 15 minutes.
Drain and set aside to cool.
Combine eggplant with remaining ingredients and mix.
Pour into square or round baking dish sprayed with nonstick cooking spray and bake at 350\u00b0 for 45 to 50 minutes.
Recipe makes 6 servings.
Ultra low-fat.
Wash eggplant and then slice into 1/4-inch slices.
(Skin may be peeled if preferred).
Dip each slice into beaten egg, then into lightly salted flour.
Fry in olive oil until light brown on each side and fork inserts easily.
Drain on paper towel, then place in a 13 x 9-inch casserole dish in layers -- Mozzarella cheese and tomato sauce on each side of eggplant until all eggplant is used.
Cover with aluminum foil and bake 45 minutes at 325\u00b0 or until cheese melts.
Yield:
4 servings.
Grill eggplant on George Foreman Grill for about 5-10 minutes until soft. Spray 8x8 baking pan with nonstick spray. Put eggplant on bottom of pan. Spread spaghetti sauce over eggplant. Mix cottage cheese and mozzarella, and spread it over sauce. Sprinkle with Parmesan cheese. Bake at 350\u00b0 for 30-35 minutes and serve hot.
Serving Size : 4
Per serving: 154 Calories; 6g Fat (32% calories from fat); 15g Protein; 12g Carbohydrate; 13mg Cholesterol; 473mg Sodium.
Peel and slice the eggplant 1 cm thick and place
Grill eggpland on grill for about 5-10 minute or until soft.
Spray 8x8 baking pan with non stick spray. Put eggplant on bottom of pan.
Spread spaghetti sauce over eggplant.
Mix cottage cheese and mozzarella, spread over sauce. Sprinkle with Parmesan cheese.
Bake at 350 for 30-35 min and serve hot.
chop onion.
chop bell pepper
chop celery.
saute in butter
add ground beef.
and brown
add small can tomato paste.
peel eggplant
slice about 3/4 inch thick
alternate layers of raw eggplant and meat mixture starting with meat.
make layers of meat scant
top with grated cheese
the recipe says cheese slices
bake covered at 350 for 30 minutes.
Preheat the broiler.
Arrange eggplant slices in a single layer
Place eggplant in a colander set in
large bowl, combine the eggplant, tomatoes, garlic, 3 TBSP olive
Cook eggplant in salted water to cover in 2-quart saucepan until tender.
Add onion; cook for 3 minutes longer.
Drain. Place in greased 1 1/2-quart casserole.
Combine beaten egg yolks, milk and cream in bowl; fold into eggplant.
Fold butter and cracker crumbs into stiffly beaten egg whites; stir into eggplant mixture with half the oysters.
Arrange remaining oysters on top of casserole.
Bake at 350\u00b0 for 40 minutes.