ish and set aside.
Microwave eggplant until soft. Perhaps 6 minutes
Peel eggplant.
Cut into 1/4
Preheat oven to 350\u00b0F. Line a baking tray with parchment paper.
Microwave eggplant slices on HIGH (100%) for 3 mins, or until tender. Set aside to cool. Layer eggplant, pepper, steak and tomato puree. Season. Top with a slice of mozzarella. Transfer to prepared tray and bake for 10 mins, or until heated through and cheese has melted.
Serve with mixed greens.
Microwave eggplant, one at a time, for 15 minutes.
If not completely soft, add a few minutes.
Poke them first to let steam escape.
When cool, scrape flesh from skin and chop well.
(This can be done in a 350\u00b0 oven, but microwave retains lovely celadon green color!)
Pierce skin on eggplant several times.
Place eggplant on paper towel on glass oven tray.
Cook at High 6 to 7 minutes, or until eggplant is almost tender; roll over twice.
Let cool.
Peel, if desired, and cut into 1/2 inch slices.
Meanwhile, combine bread, Parmesan cheese and butter.
In 8-inch square dish, alternately layer spaghetti sauce, eggplant, crumb mixture and Mozzarella cheese.
Cover with wax paper.
Cool at High 15 to 17 minutes or until hot and bubbly.
Let stand, covered, 5 minutes before serving.
Cook eggplant in
water
and
salt
on\tHigh 7 minutes; stir. Drain and
set
aside.
Melt butter in a 3-quart casserole and saute onion
and celery on High 5 minutes.\tAdd green onions, parsley and
garlic;
cook on High 3 minutes.
Stir in meat or shrimp.
Cover
and
cook on High 10 minutes, stirring twice. Drain off
fat.
Add
rice, eggplant, salt and pepper. Stir to mix.
Top
with
bread
crumbs
and cheese.
Cover and cook on medium 5 minutes or until heated.
Layer the eggplant slices in a large colander, sprinkle both sides of each layer lightly with salt.
Put a plate on top so it rests on the eggplant and put something heavy on the plate. Put the colander over a shallow bowl and let stand 1-2 hours to drain the excess moisture.
Microwave eggplant until tender.
Transfer to
Peel eggplant.
Soak it in salted water in refrigerator for 30 minutes.
Soak dry bread crumbs in evaporated milk plus whole milk.
Note: I made up this recipe on the fly, so all
PREPARE EGGPLANT: Cut
ryer.
Cook the eggplant and pork until eggplant is golden brown
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
Salt eggplant cubes; let drain 30 minutes.
Pat dry.
In a microwave-safe bowl, combine eggplant and olive oil.
Stir. Vent.
Microwave on High 5 minutes.
Add peppers and onion. Microwave another 5 minutes.
Preheat oven to 350\u00b0.
Press out pizza dough on greased cookie sheet.
Drizzle with olive oil. Spread eggplant mixture evenly on pizza dough.
Top with shredded cheese.
Bake 15 to 20 minutes.
Cook eggplant in large parchment paper-lined
ff the ends of the eggplant and slice into 3/4
nd spices in a large microwave-safe dish. Cook them with
Cut each eggplant into thirds lengthwise. Cut a