Peel and wash the eggplant.
Preheat oven to 350\
Place eggplant slices on greased broiler pan.
Brush with some of the oil.
Broil 4 to 5 inches from heat for 4 to 5 minutes. Turn slices; brush with remaining oil.
Broil 4 minutes more. Combine spaghetti sauce, onion, garlic and salt.
Spread each slice with some spaghetti sauce; sprinkle with Parmesan cheese. Top each with 3 thin strips of Mozzarella.
Broil 1 to 2 minutes more or until lightly browned and cheese is melted.
Makes 6 servings.
Peel eggplant and slice in thin slices.
Beat eggs with 1/2 cup of water.
Dip eggplant in egg mixture and then breadcrumbs.
Fry in small amount of oil until lightly browned on both sides.
Drain well on paper towels.
Spray a 12 x 14-inch baking pan with Pam. Place a layer of eggplant.
Cover with sauce and sprinkle with Mozzarella cheese.
Continue layering until all eggplant is used. Bake at 350\u00b0 until brown and bubbling, about 1 hour.
et aside.
For the Eggplant: Combine flour and salt in
reezer.
Put Together the Eggplant Parmigiana:.
Preheat the oven to
Sprinkle the eggplant slices with salt, set aside
ggs in bowl.
Dip eggplant in eggs and then cover
Wash, peel and slice eggplants into 1/4-inch slices.
Mix egg and milk and set aside.
Mix all other ingredients.
Dip slices of eggplant into egg mixture, then into crumb mixture.
Lay flat on a greased cookie sheet and bake at 350\u00b0 for 20 minutes.
Turn once. Spoon a little sauce on the bottom of a large casserole dish. Layer slices of eggplant, sauce and grated Mozzarella.
On top layer, sprinkle more sauce, Mozzarella and grated Romano cheese. Bake in a 350\u00b0 oven for 30 or 40 minutes until bubbly.
kin from the eggplant and discard skins. Slice eggplant thinly.
Heat
Preheat oven to 350\u00b0.
Cut eggplants into 1/2-inch slices. Brush some of the oil onto two large baking sheets.
Arrange eggplant slices in single layer on sheets and brush tops with additional oil.
Bake until eggplants are fork-tender, about 20 minutes.
Preheat oven to 350\u00b0F.
Spread 1 cup tomato sauce inside a deep baking dish.
Place eggplant slices on a clean work surface. Top each with ham. Combine ricotta and Parmesan. Season then distribute between eggplants. Roll up firmly to enclose and arrange in a single layer in prepared dish. Top with remaining pasta sauce. Sprinkle with mozzarella and bake for 25-30 mins, until golden and eggplant is tender.
n medium heat. Cook the eggplant until browned on both sides
Preheat the oven to 400\u00b0F. Pour enough oil into a large skillet to cover the bottom. Heat on medium heat. Cook eggplant in 2 batches 2-3 mins each side, until golden. Drain on paper towels.
Spread half the pasta sauce in bottom of a large shallow baking dish. Arrange eggplant on top. Season to taste. Top with remaining pasta sauce and shredded cheese.
Bake 10-15 mins until cheese melts. Serve topped with basil leaves, if desired, and accompany with a salad and crusty bread.
Peel skin off eggplant.
Cut into 1/2-inch slices.
Dip the eggplant into the beaten egg, then into the flour, coating both sides.
In a large skillet, cook eggplant in hot oil 4 to 6 minutes, flipping so that each side is golden brown.
Place eggplant slices in a single layer in a baking dish.
Sprinkle on Parmesan cheese, then pour over the spaghetti sauce and cheese. Place in a 400\u00b0 oven for 10 to 12 minutes.
or 10 minutes.
Wash eggplant.
Cut crosswise into 1
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 and slice into 1/4-inch slices.
Soak in water and then dredge in flour.
Let stand 10 minutes.
Combine 2 eggs and milk; whip.
Dip eggplant into egg and milk mixture and into crumbs.
Place oil into skillet, heat oil.
Fry eggplant on both sides.
Place in casserole.
Combine flour and salt.
Dip eggplant into beaten egg, then in flour mixture.
In a large skillet, brown eggplant in hot oil. Drain on paper towel.
Place 1 layer of eggplant in 10 x 6 x 2-inch baking dish. Sprinkle with half the Parmesan cheese.
Peel eggplant and cut in 1/2-inch slices.
Lay out on paper towel for 20 minutes.
Dip each slice in flour. Brown eggplant quickly over medium heat.
Pour 1/4 of tomato sauce in bottom of 2-quart casserole dish.
Top with 1/3 eggplant slices, 1/3 tomato sauce and 1/3 of cheese.
Cover and bake in hot oven (400\u00b0) for 20 minutes.
Uncover and bake 10 minutes more.
Serves 4.
set aside. Remove skin from eggplant and trim off ends; slice