o 375\u00b0F.
Brush eggplant slices evenly with olive oil
Slice eggplant lengthwise, about 1/4 in
o 400 degrees.
Cut eggplant lengthwise, 1 inch thick.
Peel eggplant and dice into 1/2-inch cubes.
Add salt to water and steam until just tender, 5 to 8 minutes.
Fry bacon until crisp and remove.
Saute onion, green pepper and celery in bacon drippings until transparent.
Combine eggplant, onion, green pepper, celery, crumbled bacon, seasonings, tomatoes, cheese and 3/4 cup crumbs.
Toss lightly and pour into greased casserole. Top with remaining crumbs and bake 20 minutes at 350\u00b0.
Sprinkle with Parmesan cheese while hot.
Serves 6 to 8.
In a food processor, combine chickpeas, basil, garlic, lemon juice, salt and eggplant; process until smooth.
While processor is running add olive oil in a steady stream; process until smooth.
Transfer to a serving dish.
Drizzle with olive oil.
Garnish with fresh basil and walnuts.
Peel eggplant.
Soak it in salted water in refrigerator for 30 minutes.
Soak dry bread crumbs in evaporated milk plus whole milk.
set aside.
Slice unpeeled eggplant into 1/4\" thick slices
o 425\u00b0.
Place eggplant between several thicknesses of paper
0 degrees F. Sprinkle the eggplant generously with salt and let
he ends off the eggplant then cut the eggplant lengthwise.
Spray
Coat eggplant in flour, shaking off excess. Whisk together milk and egg. Dip eggplant in egg mixture then coat in breadcrumbs. Chill for 10 mins.
Working in 2 batches, heat 2 tbsp oil in a large frying pan over medium heat. Cook eggplant for 1-2 mins per side, until golden. Drain on paper towels.
Top flatbread with mixed greens, eggplant, peppers, artichokes, olives and feta. Combine mayonnaise and pesto. Serve with flatbread.
alt and pepper.
Dip eggplant slices in egg mixture, letting
nch thick shells. Chop the eggplant pulp.
In a medium
Arrange eggplant slices in a colander and
nch thick, the zucchini and eggplant into long strips. Line two
br>Arrange red bell pepper, eggplant, and onion slices on on
trips.
To roast the eggplant and tomatoes, preheat oven to
Peel eggplant and cut it into rounds
Sprinkle all sides of eggplant with salt; let rest to
Preheat oven to 425\u00b0F. Brush both sides of bread with 1/2 the oil and arrange on a baking tray. Toast for 5 mins.
Meanwhile, preheat grill (or grill plate over medium-high heat). Grill eggplant until tender.
Coat halloumi in flour, shaking off excess. Grill until browned lightly.
Top toasts with eggplant, halloumi, tomatoes, basil and capers. Drizzle with remaining oil to serve.