Combine basil, 1 clove garlic and 1/2 tbsp olive oil.
ip an eggplant slice into beaten eggs on both sides and gently
rge pot of water, parboil eggplant and zucchini until tender-crisp, about 10
br>Dust each piece of eggplant and zucchini with tapioca starch; dip into
archment. In a bowl, combine eggplant and zucchini with olive oil; season to
o grill.
Grill chicken, eggplant and zucchini until tender (I use my
f the olive oil, oregano and garlic in a small bowl
ayonnaise, lime juice, garlic and salt; toss with cabbage.
Thinly slice eggplant and zucchini lengthwise.
Sprinkle with salt and place in colander, cover
nder.
Sprinkle with salt and pepper and reserve.
Don't
Slice eggplant or zucchini into 1/4-inch slices.
Dip in egg mixture and then in bread crumbs.
Fry in oil in skillet until golden brown.
Drain on paper towel.
Serve immediately.
Wash, dry and slice eggplant or zucchini into 1/4-inch slices. Dip into beaten egg; dip into flour.
Lay vegetables flat on sheet pan.
Bake at 400\u00b0 for 10 minutes on each side until golden brown.
tea towel.
LAMB AND ZUCCHINI TOPPING: Preheat the oven to
lender or food processor and remove the seeds by
Peel eggplant. Slice eggplant and zucchini lengthwise into thin strips (about
aking paper. Place eggplant in a bowl and toss with salt. Set
aking dish.
Cut the eggplant into 1/2\" thick slices
il, marjoram, rosemary, thyme and salt in a large bowl
Preheat oven to 350\u00b0F.
Combine eggplant, zucchini, pepper, onion and garlic in a shallow, 3 quart casserole dish. Stir in tomatoes and wine. Season to taste.
Cover with foil and bake 15 minutes. Uncover and bake a further 15 minutes.
Sprinkle combined breadcrumbs and cheese over vegetables. Bake a further 15-20 minutes, until golden and crisp.
mins, until skin blisters and blackens. Cover with plastic