In a large pot at medium high heat (no oil), cook onion, celery, eggplant and garlic clove, stir occasionally until onions are clear, then add tomatoes, brown sugar, parsley flakes and oregano.
Reduce heat to medium-low heat and cook about 30 to 40 minutes or until celery is tender.
Add the garlic powder and cooking wine and cook an additional 5 minutes.
Serve over spaghetti or noodles of your choice, cooked as directed.
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
large bowl toss the eggplant slices with salt. Place the
hours.
Meanwhile, place eggplant in colander and sprinkle with
poon, scoop flesh from the eggplant halves, leaving a 1/2
se Italian breadcrumbs).
Brush eggplant slices with mayonnaise mixture and
Microwave eggplant until tender.
Transfer to
archment. In a bowl, combine eggplant and zucchini with olive oil
Trim each eggplant into a rectangle and cut
Peel eggplant. Slice eggplant and zucchini lengthwise into thin
We have two recipes for Eggplant (Grandma's own).
Try them both!
Sprinkle both sides of eggplant slices with 2 tablespoons salt
et aside.
Slice each eggplant into*thinly* (1/8-1
our.
Meanwhile, for the eggplant, preheat a grill on high
Add the celery, mushrooms, and eggplant. Cook over low heat, stirring
230 degrees C).
Place eggplant slices on a wire rack
Preheat oven to 350\u00b0.
Bake frozen spinach for 30 minutes. Saute eggplant in oil until golden and drain on paper towel. Combine eggs with all cheeses.
Grease a 9 x 13-inch pan.
Mix tomato sauce with Italian seasoning and spread on the bottom of pan.
Place a layer of eggplant on top of sauce.
Spread with cheese mixture.
Top with souffle to cover cheeses.
Bake, uncovered, at 375\u00b0 for 30 minutes.
Let set before serving.
(May be frozen before or after cooking.)
Place roasted red peppers, peas, red onion, and garlic in a bowl. Add olive oil, vinegar, lemon juice, salt, and pepper. Mix salad to combine.
Preheat oven to 425 degrees F (220 degrees C). Place eggplant cutlets on a baking sheet.
Bake on the center rack in the preheated oven for 10 minutes. Flip cutlets and bake until golden brown, 6 to 7 minutes more.
Line a plate with a romaine leaf. Top with 1 slice Italian bread, 1 eggplant cutlet, and 2 tomato slices. Place salad on top. Repeat for remaining servings.