o 400 degrees.
Toss eggplant with olive oil and season
wer Roma tomatoes needed for recipe on a large spoon
Wash and cube eggplant; sprinkle with salt and let
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.
Combine all ingredients in a large enameled or stainless steel pot.
Bring to a healthy simmer, stirring occasionally.
You can cook this over low heat uncovered for about an hour, or cover it and cook it over very low heat for several hours.
The slow stewing method blends the flavors very nicely, and the caponata is great reheated.
Serve with garlic bread or croistini.
If you decide to freeze this, it will stay for 2 months.
In a 12-inch skillet, heat 1/2 cup oil and add eggplant.
Cook for 10 to 15 minutes.
Remove with slotted spoon to a plate. Place the rest of the oil into the skillet and add the celery and onion; cook about 7 minutes.
Add eggplant and the remaining ingredients, and simmer about 20 minutes, until eggplant is tender but holds its shape.
(Stir gently now and then.)
Can be kept covered in refrigerator for two weeks or stored in the freezer for one month.
Bring to room temperature to serve.
large heavy skillet. Saute eggplant until each piece becomes saturated
olden brown.
Add diced eggplant & water - then cover & simmer under
Combine eggplant, onion, pepper, mushrooms, garlic and oil in a large skillet.
Cover pan and simmer for 10 minutes.
Add rest of ingredients.
Mix all together and simmer, covered, for 30 minutes, until eggplant is cooked, but not mushy.
Chill at least overnight or freeze.
To serve, bring to room temperature.
Peel eggplant and cut lengthwise into 1/
and sprinkle the eggplant pieces with 1 teaspoons of
br>While sauce simmers, peel eggplant, remove ends, and slice lengthwise
Preheat oven to 350 degrees.
Saute onion and garlic in oil in a large oven proof skillet over medium heat.
Add eggplant, tomato sauce, water, bouillon, Italian seasoning, and garlic powder.
Bring to a boil.
Reduce heat and simmer, covered, for 10 minutes.
While eggplant is simmering mix tofu and eggs.
When the eggplant has simmered for 10 minutes, stir in the tofu mixture.
Sprinkle with grated parmesan cheese.
Bake 35 minutes.
Cube the eggplant and toss with lemon juice
Place the diced eggplant and (must leave skin on
Spray skillet with nonstick spray. Remove peel of eggplant and slice into circles. Dip circle in egg beater then into breadcrumbs. Place each round in skillet and brown on both sides. Place in ovenproof casserole, putting a generous tablespoon of spaghetti sauce on each eggplant round. Stack if necessary. Bake, covered, at 350\u00b0 for 30 minutes.
Slice eggplant into 1/3 to 1/2-inch thick slices (cut crosswise).
Dip slices in margarine and then bread crumbs. Sprinkle slices with oregano if desired.
Spoon spaghetti sauce on top of each slice.
Top eggplant with a slice of cheese.
Place eggplant in a 400\u00b0 oven for about 15 to 20 minutes or until cheese is slightly brown.
Cut eggplant lengthwise into thin slices.
Brown the ground beef (can substitute ground turkey).
Just before meat is done, add chopped onion and clove of crushed garlic.
Cook until onion is done.
Add sliced eggplant and crushed tomatoes (can use stewed tomatoes) to beef mixture.
Add seasonings.
Cook until eggplant is tender.
Add bread crumbs and fresh grated Parmesan cheese and serve.
Preheat over to 400.
Season eggplant with salt and pepper, and roast for 15 minutes, covering the bottom of a cooking spray-coated glass dish with slices.
Layer with half the sauce and half the tomatoes. Sprinkle with 1 tablespoon each of basil and italian seasoning, salt and pepper to taste.
Top with half the ricotta and half the mazzarella. Repeat layers.
Bake for 20 minutes, heating to broil until cheese is golden.