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.
Peel eggplant; cut into 1/8\" slices.
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.
Preheat the broiler.
Arrange eggplant slices in a single layer
Place eggplant in a colander set in
rge fresh eggplants. Peel eggplant using a sharp vegetable peeler
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.
Peel and slice eggplant in 1/4-inch slices; salt and let set about 30 minutes.
Drain off brown juice.
Mix meal and flour, then roll eggplant in mixture.
Brown eggplant in shortening. Then saute onion.
Fry ground chuck and drain.
Layer in buttered casserole:
1st layer eggplant, 2nd layer onion, 3rd layer ground chuck and 4th layer sliced tomatoes.
Make 2 or 3 layers, according to size of casserole you want.
Cover top well with buttered cracker crumbs.
Cover well with grated cheese.
Bake 30 minutes at 350\u00b0.
Wash and peel eggplant; cut in small pieces, add
Peel eggplant; slice into 1/8-inch slices.
Salt eggplant on both sides; set aside 15 minutes.
Layer eggplant in a 13 x 9-inch casserole.
Thinly slice tomatoes; layer over eggplant.
Sprinkle tomatoes with pepper, garlic salt and oregano to your liking. (Remember:
Oregano is heavy; use sparingly!)
Sprinkle cheese over top of casserole.
Bake, covered, for 20 minutes at 375\u00b0. Uncover; bake an additional 10 minutes or until cheese is fully melted.
Serves 4 to 6.
Dip eggplant in slightly beaten egg and then in bread crumbs. Brown in olive oil.
Set aside.
Place the sliced eggplant in a bowl and coat
Saute onion, pepper, parsley and garlic in shortening, until tender.
Chop eggplant pulp.
Add tomatoes, seasonings, water and eggplant to mixture.
Cover and simmer until eggplant is tender. Remove bay leaves.
Add shrimp.
Combine butter and bread crumbs. When putting eggplant mixture in casserole dish, add a little of the bread crumbs.
Top casserole with rest
of crumbs.
Bake at 400\u00b0 for 35 to 40 minutes.