ave to sweat the eggplant. Slice the eggplant into thin slices and
Slice eggplant as u would to make n eggplant parm, about 1/4 inch round slices.
Sprinkle with salt to drain out extra water, about 20 minutes.
Mix marinade ingredients together and pour over eggplant and let marinate at least 1/2 an hour or as much as 8 hours.
Bake on baking sheet for 12 minutes or cook on stove top in skillet until tender.
. Peel and cut the eggplant into 1/4-inch slices
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!
ff the ends of the eggplant and slice into 3/4
large bowl, combine the eggplant, tomatoes, garlic, 3 TBSP olive
Peel and wash the eggplant.
Preheat oven to 350\
Preheat oven to 450.
Sprinkle eggplant slices with kosher salt and allow to sweat for about 10 minutes.
Pat slices with a paper towel to remove as much moisture as possible.
Grill eggplant until pliable.
Remove eggplant from grill and allow to cool slightly.
Top each slice of eggplant with a slice of ham and a slice of mozzarella.
Roll up and secure with a toothpick.
Arrange rolls in a baking dish coated with cooking spray.
Top with chopped tomatoes and parmesan cheese.
Bake until bubbly.
ightly oil the grate. Grill eggplant slices until cooked through and
Arrange a layer of eggplant slices in a colander. Sprinkle
Pierce the eggplant with a fork first in a few places so it wont explode in the oven.
Bake the eggplant (ahead of time if necessary) for 1 hour, or until it is soft throughout.
Cool the eggplant, cut in half and let drain.
Remove the skin.
Mash in tomatoes, avocados, garlic and spices to taste.
For a thicker dip, add tahini.
(all the ingredients except tahini can be placed in a blender with the eggplant. The dip will be thinner, so add tahini or one more avocado mashed by hand).
Boil until crisp-tender the eggplant and onion.
Drain.
Add spaghetti sauce. Layer:
lasagna noodles, eggplant sauce and Mozzarella cheese. End with cheese.
Bake at 350\u00b0 for 20 to 30 minutes until bubbly around edges.
Peel and dice onion, garlic and eggplant.
Saut onion and garlic in olive oil in a large skillet over medium heat until opaque.
Add eggplant evenly over onion.
Sprinkle with salt.
Add portobello evenly; cover and reduce heat.
Cook stirring occasionally until vegetables are tender, 10 to 15 minutes.
Add pesto sauce and serve.
acon; set aside.
Add eggplant, green pepper, celery, onion and
Lay eggplant rounds on a work surface.
Preheat oven to 350\u00b0F.
Peel eggplant and slice thin. Layer eggplant and other ingredients if desired. Cover with foil and back 45 minutes.
Take the foil off for the last 5 minutes of baking. Enjoy!
Peel and slice the eggplant 1 cm thick and place
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.
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.
Preheat oven to 350\u00b0.
Peel eggplant and cut into lengthwise French-fry strips.
Prepare baking dish with nonstick spray.
Put eggplant in bottom of dish.
Peel garlic and cut into quarters and place on top of eggplant.
Spread tomato sauce over all and drizzle oil on top.
Bake for 1 hour, uncovered.
Serve over pasta.
If desired, sprinkle with 1 tablespoon plus 1 teaspoon grated cheese.