ccommodate the size of the eggplant, with a fork. If it
Combine eggplants, coconut milk, tomatoes, peas and carrots, hot pepper sauce, curry powder, paprika, and sugar in a large saucepan over medium heat. Simmer until eggplant is tender and translucent, about 30 minutes. Serve hot or cold.
ith aluminum foil.
Toss eggplant with 1 1/2 tablespoon
Place eggplant slices in a large bowl, cover with water and sprinkle with 1 teaspoon salt. Let soak for 1 hour. Drain and pat dry with paper towels.
Place beaten eggs in one bowl and breadcrumbs in another.
Heat oil over medium high heat; enough to cover the bottom of the pan.
Sandwich 1 slice of mozzarella cheese between two slices of eggplant.
Dip eggplant slices in egg then in breadcrumbs.
Place eggplant in hot oil.
Fry 2-3 minutes on each side until golden brown.
Drain on paper towels.
Place eggplant slices onto baking sheets and
. Peel and cut the eggplant into 1/4-inch slices
on-stick spray then add eggplant, onion, garlic, red bell pepper
Place roasted red peppers, peas, red onion, and garlic in a bowl. Add olive oil, vinegar, lemon juice, salt, and pepper. Mix salad to combine.
Preheat oven to 425 degrees F (220 degrees C). Place eggplant cutlets on a baking sheet.
Bake on the center rack in the preheated oven for 10 minutes. Flip cutlets and bake until golden brown, 6 to 7 minutes more.
Line a plate with a romaine leaf. Top with 1 slice Italian bread, 1 eggplant cutlet, and 2 tomato slices. Place salad on top. Repeat for remaining servings.
f wonton wrapper (or other vegan ravioli dough rolled out). Wet
(220 degrees C). Place eggplant cutlets on a baking sheet
Preheat oven to 350 degrees Fahrenheit.
Peel and slice eggplant.
Lay between two layers of paper towels for 15-20 minutes to drain moisture from eggplant, then discard paper towels.
Line bottom of 13x9 inch baking dish with the chicken breast slices.
Cover chicken with the eggplant slices.
Sprinkle breadcrumbs over eggplant.
Cover breadcrumbs with mozzarella cheese slices (or grated if you prefer).
Pour marinara sauce over cheese.
Sprinkle Parmesan cheese over top.
Bake for 30-40 minutes at 350 degrees.
Slice eggplant into 1/3 to 1/2-inch thick slices (cut crosswise).
Dip slices in margarine and then bread crumbs. Sprinkle slices with oregano if desired.
Spoon spaghetti sauce on top of each slice.
Top eggplant with a slice of cheese.
Place eggplant in a 400\u00b0 oven for about 15 to 20 minutes or until cheese is slightly brown.
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 eggplant; cut into 1/4-inch cubes.
Cook in boiling salted water until tender; drain.
Mix eggplant, croutons and 1/2 cup of cheese.
Put in a lightly buttered casserole dish.
Combine milk, flour and seasonings; pour over eggplant mixture.
Top with remaining cheese; dot with butter.
Cover; bake at 350\u00b0 for 20 minutes.
Remove cover; continue baking for an additional 10 minutes.
Serves 4.
Slice eggplant; peel if very large.
Stir seasonings into sauce.
Layer eggplant, sauce and grated cheese.
Repeat.
Top with Parmesan cheese.
Bake at 350\u00b0 for about 30 minutes or until bubbly.
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.
Heat oil on medium/high heat.
Add onions, cook until soft.
Add tomatoes, ginger, garlic. Cook for 5 mins until soft.
Add eggplant and tamarind. Stir.
Cover and cook on low heat for 20 minutes, stirring occasionally.
about 10 minutes.
Cream vegan margarine and coconut sugar together
Heat oil in a large skillet over medium-high heat. Dip eggplant slices in egg, then in crumbs, and place in hot oil. Fry 2 to 3 minutes on each side, or until golden brown. Drain on paper towels.
Cut off stems of eggplant and cut in half lengthwise.