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
Salt eggplant slices and let sit 30
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.
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.
minutes. Add celery, carrots, eggplant and sweet peppers. Mix well
Place eggplant slices in a large bowl, cover with water and sprinkle with 1 teaspoon salt. Let soak for 1 hour. Drain and pat dry with paper towels.
Place beaten eggs in one bowl and breadcrumbs in another.
Heat oil over medium high heat; enough to cover the bottom of the pan.
Sandwich 1 slice of mozzarella cheese between two slices of eggplant.
Dip eggplant slices in egg then in breadcrumbs.
Place eggplant in hot oil.
Fry 2-3 minutes on each side until golden brown.
Drain on paper towels.
o 375F (190C).
Pierce eggplant in several places with tines
50 degrees F.
Rinse eggplant and cut in half lengthwise
side.
Meanwhile, trim unpeeled eggplant and cut lengthwise into 1
kin on.
Put the eggplant pieces into a strainer and
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.
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.
se Italian breadcrumbs).
Brush eggplant slices with mayonnaise mixture and
Microwave eggplant until tender.
Transfer to
10-12 inch skillet. Healthy Saute onion in broth over
separate pan, sautee the eggplant until lightly browned on all
Heat oil in skillet.
Add eggplant; stir constantly over medium heat until soft.
Remove from pan.
Add onion and garlic to same pan; saute until clear.
Add eggplant back.
Add tomato paste, salt and pepper and healthy pinches of herbs.
Sprinkle liberally with any kind of wine.
Simmer over low heat; remove from stove and let cool.
Peel and slice eggplant; dip in egg substitute and coat with breadcrumbs.
Spray cookie sheet with nonstick coating and bake eggplant slices in a 350\u00b0 oven until soft.
Top with your favorite sauce and Mozzarella cheese.
Bake until cheese is melted.