owl.
3. Sprinkle each eggplant slice with salt and pepper
ith aluminum foil.
Toss eggplant with 1 1/2 tablespoon
175 degrees C).
Place eggplant slices in a large dish
Dip the eggplant slices in egg, then coat
Sprinkle the eggplant slices lightly with salt on
Place eggplant slices onto baking sheets and
Preheat grill for medium heat.
Lay eggplant slices on a grill topper. Brush with olive oil. Season with smoked salt and garlic powder. Grill until browned, about 5 minutes.
Place watercress in a microwave-safe bowl. Heat in the microwave until wilted, about 3 minutes.
Mash white beans in a large bowl. Mix in quinoa. Place a dollop of the mixture in the middle of each eggplant slice. Fold in ends to create 12 parcels.
Top each eggplant parcel with a basil leaf. Divide watercress among parcels.
Peel eggplants and slice lengthwise.
Dredge in flour.
Dip in eggs and fry until golden brown.
Drain on paper towels.
Place a slice of Mozzarella in the middle of each slice of eggplant. Add parsley and Romano to Ricotta.
Add a scoop of the Ricotta mixture and roll up the eggplant.
Spoon marinara or your favorite sauce into a baking pan.
Place eggplant rolls seam side down over sauce.
Top with additional sauce and sprinkle with grated Romano cheese.
Bake at 350\u00b0 for 20 to 30 minutes.
Serve pasta on the side.
In a small bowl, place 1 tablespoon of the oil.
Using a pastry brush, brush 1 side of each eggplant slice with the oil.
Heat a 12-inch nonstick skillet over moderately high heat.
Place a layer of the eggplant slices in the skillet, oiled sides down and cook, covered, for 6 minutes, turning once.
Transfer the eggplant to a plate and let cool.
Repeat with the remaining slices.
ntil blended.
Dip the eggplant slices in the flour, then
heese until blended.
Dredge eggplant slices in flour, then in
et aside.
Slice each eggplant into*thinly* (1/8-1
br>Sprinkle kosher salt over eggplant slices. Let excess moisture drain
Season eggplant with salt and pepper, arrange
ssembly-line fashion, dip an eggplant slice in the egg on
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.
o 375F (190C).
Pierce eggplant in several places with tines
side.
Meanwhile, trim unpeeled eggplant and cut lengthwise into 1
se Italian breadcrumbs).
Brush eggplant slices with mayonnaise mixture and
Microwave eggplant until tender.
Transfer to