o 400 degrees.
Toss eggplant with olive oil and season
br>Sprinkle kosher salt over eggplant slices. Let excess moisture drain
Dip the eggplant slices in egg, then coat
wer Roma tomatoes needed for recipe on a large spoon
owl.
3. Sprinkle each eggplant slice with salt and pepper
ith aluminum foil.
Toss eggplant with 1 1/2 tablespoon
175 degrees C).
Place eggplant slices in a large dish
Sprinkle the eggplant slices lightly with salt on
Place eggplant slices onto baking sheets and
Preheat grill for medium heat.
Lay eggplant slices on a grill topper. Brush with olive oil. Season with smoked salt and garlic powder. Grill until browned, about 5 minutes.
Place watercress in a microwave-safe bowl. Heat in the microwave until wilted, about 3 minutes.
Mash white beans in a large bowl. Mix in quinoa. Place a dollop of the mixture in the middle of each eggplant slice. Fold in ends to create 12 parcels.
Top each eggplant parcel with a basil leaf. Divide watercress among parcels.
Peel eggplants and slice lengthwise.
Dredge in flour.
Dip in eggs and fry until golden brown.
Drain on paper towels.
Place a slice of Mozzarella in the middle of each slice of eggplant. Add parsley and Romano to Ricotta.
Add a scoop of the Ricotta mixture and roll up the eggplant.
Spoon marinara or your favorite sauce into a baking pan.
Place eggplant rolls seam side down over sauce.
Top with additional sauce and sprinkle with grated Romano cheese.
Bake at 350\u00b0 for 20 to 30 minutes.
Serve pasta on the side.
In a small bowl, place 1 tablespoon of the oil.
Using a pastry brush, brush 1 side of each eggplant slice with the oil.
Heat a 12-inch nonstick skillet over moderately high heat.
Place a layer of the eggplant slices in the skillet, oiled sides down and cook, covered, for 6 minutes, turning once.
Transfer the eggplant to a plate and let cool.
Repeat with the remaining slices.
olden brown.
Add diced eggplant & water - then cover & simmer under
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.
large bowl, combine the eggplant, tomatoes, garlic, 3 TBSP olive
Cube the eggplant and toss with lemon juice
Place the diced eggplant and (must leave skin on