Peel each eggplant, leaving 1\" of skin unpeeled
br>While sausage browns, cut eggplant into 1/2\" cubes. Add
Place eggplant in a colander and sprinkle
ntil done in frypan. Cut eggplant into 1/2-inch pieces
Arrange eggplant slices in a colander and
3 minutes. Stir in the eggplant and tomatoes.
In a
0 seconds.
Add the eggplant to the saute pan, plus
Slice eggplant, peel and place in ice water for 30 minutes (optional).
Beat egg and milk together.
Dip eggplant in mixture and then flour.
Brown eggplant slices in hot vegetable oil on both sides and place in baking dish one layer deep; spread pasta sauce over eggplant.
Repeat with second layer of eggplant, pasta sauce and sprinkle with cheese.
Place in hot oven just long enough to melt cheese.
Serves 4.
Salt eggplant slices and let sit 30
Cook the pasta. Peel and cube eggplant, zucchini, and tomatoes. Saute onions
ver medium heat.
Add eggplant and garlic.
Cover mixture
Heat olive oil in a large skillet over medium heat; cook and stir garlic until fragrant, 1 to 2 minutes. Add eggplant; cook, stirring constantly, until eggplant is softened, about 5 minutes. Add tomatoes and juice; cook until sauce is slightly reduced, about 20 minutes.
Bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally until cooked through but firm to the bite, about 13 minutes. Drain and transfer to a serving bowl.
Pour sauce over pasta.
edium heat; cook and stir eggplant, mushroom, and red bell pepper
/3-inch slices. Layer eggplant slices in a large bowl
Peel and cut eggplant into cubes. Sprinkle with salt and set in a colander in the sink for 30 minute to draw out the bitter juices. Rinse well and pat dry.
Dip eggplant cubes in egg and then coat with bread crumbs. Fry in skillet with olive oil. Place on paper towel to drain excess oil.
Place all ingrediants EXCEPT tomatoes in skillet. Cover and cook over low heat until tender, about 10 minute Add tomatoes and cook for 3-5 minute.
Serve hot w/ any kind of pasta or cold.
Enjoy!
br>Add the peppers and eggplant and cook over a low
Cook pasta according to directions, rinse and drain.
Saute eggplant, onion, garlic and herbs de prevonce in olive oil until cooked through.
Mix all ingredients in a bowl and transfer to a lightly greased casserole dish. Sprinkle desired amount of grated parmesan cheese on top of dish.
Bake at 350 degrees for 20-30 minutes or until heated through.
Peel eggplant, and cut into 3/4 inch cubes; sprinkle evenly with salt.
Place in a large shallow pan.
Cover and bake at 400 degrees for 20-25 minutes or until tender.
Uncover and set aside.
Saute onion and next 4 ingredients in 2 tablespoons olive oil in a large Dutch oven until vegetables are crisp-tender.
Add eggplant, pasta, remaining olive oil, and next 4 ingredients, tossing gently.
Cover and chill at least 1 hour.
Remove casings from Italian sausage and brown.
Remove from pan.
Drain off fat.
Add 1/2 cup water to pan.
Add onion, garlic, eggplant, carrots, basil and oregano.
Simmer 10 to 15 minutes.
Sprinkle the flour over the vegetables; stir.
Slowly pour in milk and cook until the sauce thickens a little, 5 to 10 minutes.
You may add more flour for thicker sauce.
Season with pepper (optional) and serve over pasta.
Yield: 4 to 6 servings.
an over high heat. Fry eggplant slices in the hot oil