eel and thinly slice the eggplant into rounds.
Spoon just
br>In another bowl, toss eggplant in a few shakes of
ff each end of the eggplant; cut eggplant lengthwise into 6 equal
Wash and peel eggplant.
Slice into 1/2-inch rounds.
Boil for 10 minutes in 3 to 4 quarts of salted water.
Drain and layer eggplant in baking dish with sauce.
Top with cheeses.
Add mushrooms and oregano, if you like.
Bake 25 minutes at 350\u00b0.
Salt eggplant slices and let sit 30
Peel eggplant.
Soak it in salted water in refrigerator for 30 minutes.
Soak dry bread crumbs in evaporated milk plus whole milk.
Preheat oven to 350\u00b0.
Cover peeled and diced eggplant with water; add 1 teaspoon salt and simmer over low heat until tender, 10 to 15 minutes.
Drain and set aside to cool.
Combine eggplant with remaining ingredients and mix.
Pour into square or round baking dish sprayed with nonstick cooking spray and bake at 350\u00b0 for 45 to 50 minutes.
Recipe makes 6 servings.
Ultra low-fat.
0 degrees F. Sprinkle the eggplant generously with salt and let
alt and pepper.
Dip eggplant slices in egg mixture, letting
Peel eggplant and cut it into rounds
Note: I made up this recipe on the fly, so all
gain later on in the recipe. Set this bowl aside.
Cut each eggplant into thirds lengthwise. Cut a
kin on.
Put the eggplant pieces into a strainer and
50 degrees F.
Rinse eggplant and cut in half lengthwise
own by half.
Slice eggplant into 1/4-inch slices
separate pan, sautee the eggplant until lightly browned on all
emaining dry ingredients.
Slice eggplant 1/4 thick and dip
large bowl, combine the eggplant, tomatoes, garlic, 3 TBSP olive
Split the eggplant lengthwise and hollow, leaving a 1-inch thickness with skin intact.
Saute garlic and onions in oil; then add pieces of eggplant and mushrooms and cook until tender.
Stir in bread crumbs and blend in marinara sauce.
Fill the eggplant with this mixture; sprinkle with Parmesan cheese and bake for 30 minutes at 350\u00b0.
Serve with pasta and a healthy smile.