Cook eggplants at 350 degrees F (175 degrees C) for 30-40 minutes until soft. Scoop out insides and puree eggplant.
Stir tomato soup and pureed eggplant together and bring to a boil. Simmer for 5 minutes and add chicken broth to thin soup to taste.
ook until tender.
Add eggplant, cook, stirring constantly for 3
Combine all ingredients, except parsley and cheese, in 3 1/2 qt slow cooker; mix well.
Cover and cook on LOW 7-8 hours or till eggplant is very tender.
Just before serving, stir in parsley.
Ladle into soup bowls and top with cheese.
br>While the peppers and eggplant are roasting, chop your onions
n a shallow bowl. Brush eggplant slices with olive oil and
repared baking sheet. Poke the eggplant all over with a fork
Peel, cook and mash eggplant.
Combine eggplant, soup, cheese, bread crumbs, onion, catsup, salt and egg yolks; mix well.
Beat egg whites until stiff, but not dry.
Fold into eggplant mixture. Pour in greased 2-quart dish.
Bake at 375\u00b0 for 45 minutes or until a knife inserted in center comes out clean.
Serves 6 to 8.
Preheat oven to 350 degrees F.
Spray or lightly oil a 9 x 13-inch pan.
Spread 1/2 c sauce in pan.
Peel eggplant and slice 1/2\" thick.
Arrange 1/2 the slices in the baking pan.
Top with 1/2 c sauce, 1/2 the mozzarella, the remainder of the eggplant slices, and the remainder of the sauce.
Cover with aluminum foil and bake 45 to 55 minutes.
Top with the remainder of the mozzarella and the parmesan and return to oven, uncovered, under the broiler, until the cheese is lightly browned and bubbly.
200 degrees C). Place tomatoes, eggplant, onion and garlic on a
Warm a large soup pot over medium heat, then add the olive oil.
When it is warm, add the onion, garlic and celery leaves; saute until fragrant and just wilted, about 3 minutes.
Add the eggplant and tomatoes, cover and let the vegetables simmer for about 7 minutes.
Stir in the stock, thyme and rosemary; continue to simmer until the eggplant is tender, about 20 minutes.
Add the beans; heat through.
Serve hot, sprinkled with the Parmesan cheese.
Makes 4 servings.
Boil diced eggplant 30 minutes or until tender in salty water. Mix together eggplant, soup, mushrooms, cheese and 1/4 cup grated onion.
Top with buttered Town House cracker crumbs.
Bake at 375\u00b0 for 20 to 30 minutes.
Using the onions, celery, carrots, peppercorns, mustard seed and bay leaves, boil these off for about 1/2 hour.
Drain, saving the water which is now your stock.
Place the eggplant that have been cut in half on a cookie sheet and lightly sprinkle with salt, pepper and olive oil.
Roast in oven at 375\u00b0 for 1/2 hour or until golden brown.
Puree the eggplant until no chunks are left.
Chop garlic very fine and saute until brown.
Mix vegetables, stock, garlic and eggplant and enjoy!!
day.).
2. FINISH SOUP Remove bones from slow cooker
Steam onion and celery in hot oil and butter in tightly covered pot for about 10 minutes on low heat.
Add eggplant and potatoes and steam 15 minutes.
Stir in next 6 ingredients and bring to a boil.
Lower heat and simmer 30 minutes.
Cool for 10 minutes. Puree in blender.
Add cayenne and cream.
Serve hot or cold. Freezes well.
Yields 1 1/2 to 2-quart.
You may add green onion tops if you wish.
he thyme.
Add the eggplant, tomatoes and stock and simmer
Saute onion and garlic in butter until tender.
(Don't let it stick.)
Add eggplant and 1 cup water.
Add next 5 ingredients. Boil, reduce heat and simmer 10 minutes or until eggplant is tender.
Add tomato sauce and another cup of water.
Simmer 10 minutes.
Sprinkle with Parmesan cheese.
Cook eggplant in water with salt until tender, about 10 minutes.
Add milk.
Add flour paste to thicken.
Add butter and pepper.
Tastes like oyster stew!
Saute celery, onion and green peppers in butter until tender and transparent.
Add eggplant and zucchini and cook until tender. Add tomatoes, chicken broth, oregano, salt and pepper.
Cook over medium heat for 1/2 hour or until all vegetables are tender. Serve plain or with Parmesan cheese sprinkled on top.
Put all in saucepan, except milk; add water \"half way up\" and boil until soft.
Remove bay leaf.
Have eggplant, skin on, cut in chunks, and potato, cut in chunks.
Pierce the eggplant with a fork several times.
On a baking sheet, cook in a 425\u00b0 oven for 40 minutes.
Allow to cool slightly.
Scrape as much pulp from the skin as possible and then discard skin.