ven to 400\u00b0F. Toss eggplant and 2 tbsp of the
large bowl, combine the eggplant, tomatoes, garlic, 3 TBSP olive
ackage directions.
Sprinkle the eggplant slices on both sides with
Lay eggplant rounds on a work surface.
ook 5 minutes.
Cut eggplant into 1/2-inch slices
Cook eggplant in boiling salted water for 3 minutes; drain and place in shallow baking dish.
Cook onions, green pepper, garlic and oregano in butter until tender.
Add soup, water and salt. Heat; pour sauce over eggplant.
Bake in 350\u00b0 oven for 45 minutes; stir often.
Remove eggplant from oven.
Turn temperature up to 425\u00b0.
Top eggplant with croutons; sprinkle with cheese.
Return to oven and bake 15 minutes more.
Makes 6 servings.
Peel eggplant and dice in small cubes.
Saute pepper and onion until tender.
Add tomatoes, eggplant, salt and pepper; cook 15 minutes.
Place in a casserole dish.
Melt oleo in a skillet. Add bread crumbs and stir.
Sprinkle bread crumbs over eggplant. Bake in a 350\u00b0 oven for 15 minutes, or until eggplant is tender and crumbs are brown.
Prepare eggplant by paring and cutting to 1/4-inch slices. Beat 3 egg whites until well stiff; add yolks.
Dip eggplant and fry in oil until brown.
Place in layers in a 9 x 13-inch pan, alternating eggplant, tomato, onion and cheese.
Repeat 2 to 3 times.
Bake 1 hour at 350\u00b0.
Serves 6.
n 2 separate bowls. Dip eggplant slices in eggs, then in
Peel eggplant and cut into 6 slices.
Melt oleo in large skillet; saute eggplant until lightly browned on both sides. Remove.
Form meat into 6 thin patties; brown lightly 1 to 2 minutes.
Place eggplant in 12 x 8 x 2-inch baking pan; top with meat patty and sprinkle with oregano.
Pour sauce over all.
Bake in moderate oven (350\u00b0) for 20 to 25 minutes.
Place cheese on sauce; bake 5 to 6 minutes longer or until cheese melts.
Halve eggplant lengthwise.
Brush all sides with olive oil. Place halves, cut side down, on a baking sheet.
Bake 25 minutes. Brush onion, garlic and red pepper with oil and add to eggplant. Bake 25 to 30 minutes longer or until vegetables are tender.
Peel
and
slice eggplant 1/4 inch thick; sprinkle with salt and
let stand 15 minutes.
Blot off moisture with paper towel. Fry
eggplant in olive oil until lightly brown or soft to
touch. Saute
ground beef with onion and garlic; salt and pepper slightly.
Add
tomato
sauce
and
cook
for about 30 minutes. Layer
eggplant, then beef mixture and sprinkle with Parmesan cheese.
Use 8 x 10-inch casserole to layer eggplant. Bake at 350\u00b0 for 30 minutes.
Pare the eggplant and cut into small even pieces.
Melt 2 tablespoons butter in a skillet.
Add the green pepper and onion. Cook for a few minutes.
Add the tomatoes, eggplant, salt and pepper. Cook for 10 minutes.
Place the mixture in a shallow greased baking dish.
Melt the remaining butter in a skillet and stir in the bread crumbs.
Sprinkle the crumb mixture over the eggplant. Bake in 350 degree oven for 15 minutes or until the eggplant is tender and crumbs are brown. May top with cheese if desired.
Heat oven to 400\u00b0.
Mix crumbs, oregano and garlic.
Dip eggplant slices in butter, then in crumb mixture.
Place in single layer on sprayed jelly roll pan.
Spread evenly with sauce. Sprinkle with cheese.
Bake 20 to 30 minutes.
Serves 4 to 6.
Peel and cube eggplant.
Boil in small amount of water; set to cool.
Do not drain and mash with fork.
Saute onion in 1 stick oleo; add cheese, eggs, salt, pepper and soda and add to eggplant. Bake in greased casserole dish in 400\u00b0 oven for 20 minutes.
Then add buttered bread crumbs over top and bake for another 10 minutes or until browned.
Cook beef, onion and garlic in skillet until browned; drain. Stir in eggplant, tomatoes, oregano, basil, salt and pepper. Simmer 30 minutes on low heat.
Beat Ricotta, cottage cheese, egg, parsley and 1 tablespoon Parmesan until smooth.
Layer 1/2 of eggplant mixture in 1-quart casserole dish.
Add 1/2 cheese mixture.
Repeat layers and sprinkle with remaining Parmesan cheese.
Bake 20 minutes at 400\u00b0.
Sprinkle eggplant with sea salt, and leave
Peel and soak eggplant in salted water for 8 hours in the refrigerator.
Drain and cut into 1 1/2-inch cubes.
Place eggplant in large saucepan.
Cover with water; bring to boil and boil for 3 minutes.
Drain and place eggplant in shallow, 10 x 6 x 2-inch baking dish.
Set aside.
Melt butter in medium saucepan over low heat.
Combine onion, garlic, oregano and green pepper in butter until tender.
eggplant and pepper.
Mix to coat in the oil and bake
Saute onion, peppers, eggplant, garlic, salt and pepper in 1/2 olive oil.
Place in baking dish.
Arrange zucchini and sliced tomato on top.
Sprinkle remaining 1/2 olive oil, salt and pepper. Bake with cheese and flavored bread crumbs on top in 350\u00b0 oven for 45 minutes.