Microwave eggplant until tender.
Transfer to
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.
ish and set aside.
Microwave eggplant until soft. Perhaps 6 minutes
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.
Place eggplant cubes on a plate and sprinkle with salt then let them sit for 30 minutes to remove bitterness. Rinse off the cubes in a collander then pat them dry with a paper towel.
Preheat oven to 425 degrees F.
Place eggplant cubes onto a nonstick baking sheet and drizzle the oil over them.
Grind the fresh pepper over the eggplant to give them all a light dusting.
Sprinkle the just under 1 tsp salt over the cubes.
Sprinkle the garlic powder over the cubes.
Bake for 30 minutes, give it a stir midway thru.
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
o 375F (190C).
Pierce eggplant in several places with tines
large fresh eggplants. Peel eggplant using a sharp vegetable peeler
ff the ends of the eggplant and slice into 3/4
nd spices in a large microwave-safe dish. Cook them with
side.
Meanwhile, trim unpeeled eggplant and cut lengthwise into 1
Cut off stems of eggplant and cut in half lengthwise.
l need.
Cut the eggplant and potatoes into rounds about
br>Cover with wax paper; microwave at High for 5 to
Peel eggplant; cut into 1/8\" slices.