Peel eggplant.
Cut the eggplants into
Preheat a sandwich press. Spread tapenade over base of each roll then fill with spinach, capers, pepper, eggplant and mozzarella. Cook for 3-4 mins, until golden. Cut in half and serve.
Sprinkle eggplant slices with salt and layer
Peel eggplant.
Soak it in salted water in refrigerator for 30 minutes.
Soak dry bread crumbs in evaporated milk plus whole milk.
move the peel of the eggplant. (If using Japanese eggplant, it's not
0 degrees F. Sprinkle the eggplant generously with salt and let
alt and pepper.
Dip eggplant slices in egg mixture, letting
Peel eggplant and cut it into rounds
Note: I made up this recipe on the fly, so all
Cut each eggplant into thirds lengthwise. Cut a
own by half.
Slice eggplant into 1/4-inch slices
Roll dough until flat.
Layer with ham, salami and cheese. Chop up artichoke hearts, mushrooms, eggplant and peppers.
Spread out over meats and cheese.
Sprinkle seasonings over everything. Roll up jelly roll style.
Bake at 400\u00b0 for 20 minutes.
Layer eggplant slices in a bowl, sprinkling
Place eggplant in a colander and sprinkle
oody top off each eggplant, and slice each eggplant lengthwise into 8
Trim the ends off the eggplant.
Cut in in half
emaining dry ingredients.
Slice eggplant 1/4 thick and dip
large bowl, combine the eggplant, tomatoes, garlic, 3 TBSP olive
iquids from the peppers, tomatoes, eggplant, and pepperoncini.
Grind lemon
ower Roma tomatoes needed for recipe on a large spoon into