f you are making the ITALIAN STUFFED GREEN PEPPERS you will also
poon, carefully remove flesh from eggplant without breaking the skin. Place
poon, scoop flesh from the eggplant halves, leaving a 1/2
ry.
Diagonally slice the eggplant into 11/2-inch thick
ow take your zucchini and eggplant and carefully scrape out the
Brush cut sides of eggplant with olive oil and place
Preheat oil in pan on medium till a splash of water sizzles on it.
Put everything in a giant freezer ziploc bag EXCEPT the eggplant, oil and eggs.
Skake it up well.
Lightly beat eggs in a bowl.
Dip eggplant slices in egg and add to bag about 3-4 at a time.
Shake them up good.
Place battered slices in hot oil.
flip after 2 minutes.
Remove when browned on both sides, about 4 minutes total.
Continue until all slices are done.
I always make this with pasta, garlic bread and my stuffed mushrooms (recipe posted).
Cut each eggplant into thirds lengthwise. Cut a
emove the casing from the Italian sausage. Brown the sausage in
ut the flesh of the eggplant, chop, and reserve. Season shells
he stem ends from each eggplant and cut eggplants in half
Hollow eggplant by cutting in half and carefully scooping out of shell.
Reserve shell by placing both halves in aluminum foil-lined baking dish.
Dice eggplant, bacon, tomato, garlic and onion.
Saute bacon and onion in frypan and add eggplant and tomato.
Beat egg in large bowl.
Add eggplant mixture, half crumbs and half cheese.
Place in shell halves.
Top with remaining crumbs and cheese.
Bake at 350\u00b0 for 45 minutes.
Cut eggplant in 1/2 lengthwise.
Scoop out inside of eggplant, leaving outsides in which to put stuffing.
Cut meat of eggplant in 1-inch cubes.
Cook in boiling, salted water until tender, about 10 to 15 minutes; drain.
Mash with fork.
Saute onions, peppers and celery in oil until tender, but not brown; add meat.
Brown lightly.
Add mashed eggplant; stir.
Add salt, pepper, garlic powder, tomatoes and corn bread; mix thoroughly.
Stuff mixture into eggplant hulls.
Bake at 300\u00b0 for about 45 minutes.
all around.
Chop the eggplant pulp and add it to
ver medium-high heat. Saute eggplant until browned outside and soft
Mix eggs and milk.
Dip sliced eggplant into egg-milk mixture. Dredge in bread crumbs.
Brown in a frypan with vegetable oil. Place browned eggplant slices into oven-proof dish.
Top with sliced cheese.
Pour spaghetti sauce over all.
Bake at 350\u00b0 for 30 to 40 minutes.
ut the flesh of the eggplant, chop, and reserve. Coat shells
Peel eggplant; take out as many seeds as you can with spoon. Cut into blocks; add to boiling water.
When tender, drain, saving some liquid.
In another pot, put oil and butter and melt.
Add vegetables and cook until wilted.
Add shrimp and ham and saute on slow fire for 1/2 hour.
Add eggplant, rest of seasoning and bread crumbs and simmer for 1/2 hour, stirring constantly.
If it appears dry, add some eggplant water.
Add cayenne and salt to taste.
Peel and cube eggplant; boil in salt water until soft.
Drain, saving a little water.
In olive oil, fry vegetables.
Cook meat in same pan.
Add all but paprika and mix well.
Breaking up eggplant, place in buttered dish.
Spread a little bread crumbs and paprika over top.
Bake 40 minutes at 325\u00b0.
The saved water is for making the consistency you want it.
This freezes well. Freeze before baking.
Cut each eggplant it half, cutting through the