Cut eggplant crosswise into slices about 1/
Wash eggplant and cut into slices 1/
o 400 degrees.
Toss eggplant with olive oil and season
Peel eggplant and slice in thin slices.
Beat eggs with 1/2 cup of water.
Dip eggplant in egg mixture and then breadcrumbs.
Fry in small amount of oil until lightly browned on both sides.
Drain well on paper towels.
Spray a 12 x 14-inch baking pan with Pam. Place a layer of eggplant.
Cover with sauce and sprinkle with Mozzarella cheese.
Continue layering until all eggplant is used. Bake at 350\u00b0 until brown and bubbling, about 1 hour.
ombine bread crumbs, Parmesan cheese, Italian seasoning and garlic powder in
iscard bay leaves.
Cut eggplant into 1/4 inch slices
emove the casing from the Italian sausage. Brown the sausage in
Cut eggplant crosswise into 1/2-inch slices.
Dip slices into beaten eggs, then into bread crumbs.
Slowly heat oil in large frypan.
Saute eggplant until lightly browned; drain on paper towel.
Preheat oven to 350\u00b0.
In a casserole dish (11 x 7-inch) starting with eggplant layer as follows:
eggplant, Ricotta or cottage cheese, sauce, Mozzarella cheese, seasoning and Parmesan cheese.
Repeat once.
Bake, uncovered, for approximately 20 minutes.
wer Roma tomatoes needed for recipe on a large spoon
an.
Peel and slice eggplant.
Combine eggs and 1
Sprinkle the eggplant slices lightly with the salt
et aside.
For the Eggplant: Combine flour and salt in
Dip eggplant slices in egg, then bread crumbs.
Brown eggplant slices in olive oil, then cover and simmer briefly until tender in a 15 x 9 x 2-inch Pyrex or Corning Ware dish.
Arrange eggplant slices.
Top with spaghetti sauce, then Mozzarella cheese, then Romano cheese.
Repeat layers, ending with cheeses.
Peel and slice eggplant 1/4-inch thick.
Beat eggs with water.
Heat oil to 350\u00b0.
First dip eggplant slices in flour, then egg, then crumbs.
Fry on both sides until golden; drain well on brown paper bag or paper towels.
Arrange in casserole dish, layering eggplant, cheese and sauce.
You may add browned hamburger, Italian sausage, whatever you prefer to the sauce or as a separate layer.
Bake at 350\u00b0 until cheese is melted and sauce is bubbly.
Serve with a green salad and garlic bread.
Peel eggplant; slice 1/4-inch thick.
Cover with salt water; soak 1/2 hour. Dry.
Beat eggs with salt and pepper.
Dip eggplant slices in egg mixture.
Fry both sides quickly; drain on paper towels.
Arrange in layers: eggplant, sauce, Mozzarella and Parmesan, in that order.
Bake at 350\u00b0, uncovered, for 1/2 hour.
Combine flour and 1/2 teaspoon salt.
Dip eggplant into egg, then into flour mixture.
Brown eggplant, half at a time, in the hot oil, adding additional oil as needed.
Drain well on paper towel.
Using half the eggplant, place in a single layer in a 10 x 6 x 2-inch baking dish.
Sprinkle with half of the Parmesan.
Top with half the sauce and half the Mozzarella cheese.
Repeat layers, cut remaining Mozzarella cheese in triangles and place on top. Bake at 400\u00b0 for 15 to 20 minutes or until hot.
Serves 6.
Wash eggplant; cut into 1/2-inch thick slices.
Combine egg with water; beat.
Dip eggplant into egg mixture, then into crumbs.
Saute in oil until brown and tender.
In lightly greased 2-quart casserole, place eggplant slices in layers, alternating with sauce, seasoning and cheese.
Bake at 375\u00b0 for 30 to 40 minutes.
Serves 6.
reezer.
Put Together the Eggplant Parmigiana:.
Preheat the oven to
Put eggplant in one layer on a cookie sheet sprayed with nonstick coating.
Spread with mayonnaise.
Sprinkle with crumbs. Bake 10 minutes at 475\u00b0; remove from oven.
Combine cottage cheese with egg and garlic salt.
Dip eggplant in the beaten eggs, then cover in bread crumbs. Brown both sides of eggplant. Alternate layers of eggplant/Mozzarella cheese/marinara in casserole dish. Final layer top with marinara and Mozzarella cheese (ok to add little water to jar of remaining marinara, do not make it watery, but just enough to cover). Bake at 375\u00b0 for about 30 minutes or so.