o 350\u00b0F.
Slice eggplant into 1/2 inch rounds
Peel eggplants; cut into 1/2 inch slices.
Dip in egg and dredge in matzoh meal.
Place in a single layer on lightly greased baking sheets.
Bake at 400\u00b0 for 20 minutes.
Turn eggplant slices and bake an additional 15 minutes.
Layer 1/3 of eggplant slices in a lightly greased 13 x 9 x 2-inch baking dish.
Top with 1/3 each of Mozzarella cheese and spaghetti sauce; repeat layers twice. Sprinkle with Parmesan cheese and bake, uncovered, at 325\u00b0 for 30 minutes or until thoroughly heated.
Yields 8 servings.
Cook beef and drain.
Peel eggplants and cut into 1/2-inch slices.
Dip in egg and dredge in meal.
Place in a single layer on lightly greased baking sheets.
Bake at 400\u00b0 for 20 minutes. Turn eggplant slices and bake additional 15 minutes.
aper towels and spread the eggplant slices on it. Sprinkle them
inch thick slices. Sprinkle eggplant slices with 1/2 teaspoon
Peel eggplant and slice into 1/2-inch thick slices.
Use egg and flour to batter these.
Then fry in olive oil until golden brown.
In bottom of 9 x 13 x 2-inch pan, put one layer of fried eggplant.
Sprinkle layer of Parmesan over eggplant.
Mix diced tomatoes and pasta sauce in a bowl.
Make a third layer from the sauce mixture.
Repeat layers of eggplant, Parmesan and sauce. Top with generous layer of Mozzarella cheese.
Bake at 350\u00b0 until bubbly, approximately 30 to 40 minutes.
ut off tip and peel eggplant. Using a sharp knife slice
slices of eggplant onto the towel. Sprinkle eggplant with sea salt
Dip eggplant in egg, then in breadcrumbs.
Fry eggplant in large skillet over medium heat in hot oil until lightly golden. Drain on paper towels.
Place single layer of eggplant in a buttered baking dish.
Cover with some spaghetti sauce (not too thickly) and Parmesan and Romano or Mozzarella cheese.
Continue to layer eggplant, sauce and cheeses until eggplant is used up. Bake at 350\u00b0 for 20 to 30 minutes.
Arrange a layer of eggplant slices in a colander. Sprinkle
Slice eggplant into 1 inch thick rounds,
Dip eggplant into egg, then into seasoned bread crumbs.
Fry eggplant on both sides.
Place on paper towels to dry off excess oil.
Coat bottom of a large casserole dish with sauce.
Place eggplant on top.
Add filling.
Place eggplant on top. Coat with sauce. Bake at 350\u00b0 for 1/2 hour.
Peel eggplant and slice thinly.
Dip in eggs, then in bread crumbs.
In a large skillet, fry eggplant until tender and brown. Drain on paper towels.
Place alternate layers of eggplant, grated cheese and tomato sauce in 2-quart casserole.
Bake at 350\u00b0 until bubbling hot (about 30 minutes).
Serves 10.
Peel eggplant and cut lengthwise into 1/
In medium bowl, beat together eggs and water.
Coat eggplant slices in flour, then dip in egg mixture.
Coat with bread crumbs. Heat oil in large skillet and fry eggplant slices until lightly browned, turning once.
Drain on paper towels.
Layer sliced eggplant in a colander and sprinkle with salt. Add another layer and sprinkle with salt and so on until all of the eggplant slices are in the colander.
This process will allow the eggplant to extract its water.
Leave on a counter for an hour and allow to drain.
Cut eggplant thin, dip in beaten egg then dip in flour.
In a frying pan with heated oil, fry eggplant slices till golden brown. Turn and cook on other side.
Remove and drain on paper towel. Season with salt and pepper.
Place spaghetti sauce on bottom of baking dish and add eggplant slices, layering with sauce.
Can add pepperoni, if desired.
Bake 350\u00b0 for 45 mins. -1 hour. Add parmesan cheese when done.
Cut up and peel eggplant night before.
Salt and layer so water drains out.
Peel eggplant and slice.
Dip slices in egg and milk mixture, then into bread crumbs.
Cover bottom of frying pan with cooking oil and fry eggplant.
Sprinkle each slice with small amount of garlic powder while frying.
Add more oil as necessary.
Peel eggplant.
Lay on side and slice 1/4 to 1/2-inch thick. Mix beaten egg and water.
Heat oil in large frying pan.
Dip eggplant slices in egg, then in bread crumbs.
Fry eggplant until brown on both sides.
Drain on paper towels.
In an oblong baking dish or pan, about 11 x 7-inch, layer spaghetti sauce, eggplant and cheese.
Sprinkle with Italian seasonings and bake at 350\u00b0 for 30 minutes.
Serves 6.