Peel eggplant and cut into 1/2-
Wash and cut ends from eggplant.
Slice eggplant into 1/2-inch rounds.
Boil until slightly tender.
Pour tomatoes into saucepan. Add spices; boil for 15 minutes.
Place tender eggplant into 2-quart casserole dish.
Pour cooked tomatoes over eggplant.
Add grated cheese to top.
Cover cheese with bread crumbs.
Bake for 30 minutes at 350\u00b0.
Dip eggplant into beaten egg then into crumbs.
Brown in hot oil.
Place 1/4 of the eggplant slices in the bottom of a 2-quart casserole and top with 1/4 of the cheese slices.
Combine the tomato sauce with the remaining ingredients and spoon 1/4 of the sauce over the eggplant and cheese.
Repeat layers until all ingredients are used, ending with sauce.
Cover and bake at 350\u00b0 for about 1 hour.
Peel and slice eggplant.
Place on greased baking sheet.
Bake in a 350\u00b0 oven for 15 minutes. Saute onion and garlic.
Remove from heat.
Add cottage and Mozzarella cheeses, bread crumbs, herbs, salt and pepper.
In a 9 x 13-inch pan, arrange half the eggplant. Spread with cheese mixture, then add another layer of eggplant.
Layer top with sliced tomatoes. Cover with 2 cups marinara sauce.
Sprinkle with Parmesan. Cover and bake for 25 minutes. Uncover and bake for 10 more minutes.
Cut eggplant in half; cut out insides and cook until soft. Mix all ingredients together.
Fill eggplant shells.
Place in tomato sauce to cover (no paste).
Cook in oven 20 minutes.
Peel eggplant; cut into 1/2-inch slices.
Dip slices into egg and coat with bread crumbs.
Saute in hot salad oil until lightly browned on both sides.
Overlap slices in a greased 10 x 6 x 2-inch baking dish.
Sprinkle with salt, pepper, oregano, parsley and Parmesan cheese.
Pour tomato sauce over eggplant slices. Cover with Mozzarella cheese slices.
Bake in a 350\u00b0 oven for 20 minutes.
Peel and cut eggplant into pieces; cook until soft.
Drain and set aside.
Saute onion in olive oil until soft.
Add garlic and saute until just before browned.
owl you can find, put eggplant, chopped garlic, oregano, red pepper
or just use Italian breadcrumbs).
Brush eggplant slices with mayonnaise mixture
large bowl toss the eggplant slices with salt. Place the
Marinate chicken and eggplant in 3/4 cup italian dressing up to 3 hours.
grill chicken and eggplant, brushing with remaining italian dressing until chicken is cooked and eggplant is tender.
layer chicken, eggplant, and remaining ingredients on bread, serve.
o 400 degrees.
Toss eggplant with olive oil and season
arlic, 3 tablespoons minced fresh Italian parsley, 2 tablespoons minced fresh
egrees.
Peel and slice eggplant into 1/2 slices.
olden brown.
Add diced eggplant & water - then cover & simmer under
roiler. Peel and cut the eggplant into eight 1/4-inch
Preheat the broiler.
Arrange eggplant slices in a single layer
Place eggplant cubes on a plate and sprinkle with salt then let them sit for 30 minutes to remove bitterness. Rinse off the cubes in a collander then pat them dry with a paper towel.
Preheat oven to 425 degrees F.
Place eggplant cubes onto a nonstick baking sheet and drizzle the oil over them.
Grind the fresh pepper over the eggplant to give them all a light dusting.
Sprinkle the just under 1 tsp salt over the cubes.
Sprinkle the garlic powder over the cubes.
Bake for 30 minutes, give it a stir midway thru.
th cooking spray.
Place eggplant slices on racks over
Preheat the grill to medium heat.
Thread the chicken, eggplant, and onion alternately on each skewer. (Be sure to pierce the skin of the eggplant with the skewers to keep it from falling off the skewers.)
Baste each kebab completely with the Italian dressing; discard any leftover marinade.
Grill the kebabs for 6 to 7 minutes per side, until the chicken is cooked through and no pink remains.
Remove the kebabs to a serving platter and top with spaghetti sauce.