ne inch cubes. (Peeling the eggplant first is a personal preference
large bowl, combine the eggplant, tomatoes, garlic, 3 TBSP olive
Saute chopped garlic and olive oil until golden, then add tomatoes, basil, oregano and salt.
Simmer for 1 hour.
Take one large eggplant, unpeeled, and cut into small pieces.
Saute in 1/2 cup pure olive oil until light brown.
When done, combine sauce and eggplant.
Pour over cooked ziti.
Serves 8.
igh heat. Cook and stir eggplant and zucchini in the hot
Lay eggplant rounds on a work surface.
For Marinara:
Put tomatoes in pot,
Lay a plate over the eggplant and weight the top with
ith olive oil.
Peel eggplant and slice.
Brush the
onstick cooking spray. Lay the eggplant slices on the baking tray
moking, add several slices of eggplant and cook, turning once, until
ith aluminum foil.
Toss eggplant with 1 1/2 tablespoon
roiler. Peel and cut the eggplant into eight 1/4-inch
heese until blended.
Dredge eggplant slices in flour, then in
o 350\u00b0F.
For marinara, in a small saucepan over
second shallow dish. Dip eggplant slices in egg mixture and
owl.
3. Sprinkle each eggplant slice with salt and pepper
uices weep from the eggplant. Meanwhile, make the marinara sauce.
Heat
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.
ntil blended.
Dip the eggplant slices in the flour, then
Peel the eggplant, and cut it in half