ut off tip and peel eggplant. Using a sharp knife slice
o 400 degrees.
Toss eggplant with olive oil and season
Spray eggplant slices lightly with olive oil cooking spray and place on nonstick baking sheet.
Bake 10 to 15 minutes at 400\u00b0. Combine sauce, onion, pepper, mushrooms and seasonings.
Mix well. In a casserole dish, place 1/2 of eggplant slices.
Pour half of tomato mixture over eggplant slices.
Sprinkle with 1/2 of cheese mixture.
Repeat these layers.
Bake at 350\u00b0, uncovered, 45 minutes.
Makes 2 servings with 250 calories each.
Season tomato sauce with garlic and basil.
Wash and cut eggplant into 1/4-inch rounds. Dip slices in egg and coat with bread crumbs.
Fry in heated oil until tender.
Peel eggplant and slice into 1/2-inch thick slices.
Use egg and flour to batter these.
Then fry in olive oil until golden brown.
In bottom of 9 x 13 x 2-inch pan, put one layer of fried eggplant.
Sprinkle layer of Parmesan over eggplant.
Mix diced tomatoes and pasta sauce in a bowl.
Make a third layer from the sauce mixture.
Repeat layers of eggplant, Parmesan and sauce. Top with generous layer of Mozzarella cheese.
Bake at 350\u00b0 until bubbly, approximately 30 to 40 minutes.
Pare eggplant and cut crosswise 1/4-
Layer half of eggplant, 1/4 cup Parmesan cheese, 3/4 cup Mozzarella and half of spaghetti sauce in a 2-quart shallow baking dish coated with cooking spray. Repeat with remaining eggplant, Parmesan cheese, 3/4 cup Mozzarella and spaghetti sauce. Bake at 350\u00b0 for 35 minutes; sprinkle with remaining 1/2 cup Mozzarella cheese and bake 5 additional minutes. Yield: 6 servings.
1/4 inch rounds; BRUSH eggplant evenly on both sides with
th cooking spray.
Place eggplant slices on racks over
and wine, if using, and Italian seasoning. Mix well, and bring
he mixed Italian herbs and pepper.
Lay out the eggplant on
kin on, same with the eggplant. Then slice the portabellos the
Slice eggplant into 1/4 inch rounds,
and sprinkle the eggplant pieces with 1 teaspoons of
br>While sauce simmers, peel eggplant, remove ends, and slice lengthwise
Cut ends of eggplant; peel skin with potato peeler.<
b>Parmesan cheese, and red pepper flakes in a shallow bowl. Brush eggplant
owl, put your parmesan cheese along with any Italian seasonings you like
nd 2 tablespoons Parmesan cheese. Dip the sliced eggplant into the egg
Cut
eggplant
crosswise into 1/2 inch slices; sprinkle with salt.
Let\tstand
30
minutes;
rinse
and
drain.
Dip eggplant in\tmixture of egg, water, oregano, salt and pepper. Saute in
oil until
brown,
about 8 minutes.
Spread 3/4 cup Italian
Sauce in\ta 13 x9-inch baking pan;
arrange eggplant over
sauce. Sprinkle with Mozzarella cheese; spoon remaining sauce
over. Sprinkle
with
Parmesan
cheese.
Bake
at 350\u00b0 until eggplant is tender, about 20 minutes.