rumbs in shallow dish. Dip eggplant slices in egg mixture then
Peel eggplant and slice 1/2-inch thick.
Spread slices (both sides) with mayo.
Dredge in mixture of crumbs and cheese on both sides.
Bake in a single layer in an ungreased pan at 425\u00b0 for 15 to 20 minutes until brown.
Serve as is, or with your favorite sauce.
(Turn with spatula at halfway mark if desired.)
Peel and slice and eggplant. Coat both sides of the slices with salad dressing or mayonnaise.
Dip each slice into a mixture of bread crumbs and Parmesan cheese until well coated.
Place on an oiled cookie sheet. Bake in a 400\u00b0 oven for 20 minutes or until it browns.
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.
o 375F (190C).
Pierce eggplant in several places with tines
side.
Meanwhile, trim unpeeled eggplant and cut lengthwise into 1
weet potato, then the pepper, eggplant and beans.
Oil the
se Italian breadcrumbs).
Brush eggplant slices with mayonnaise mixture and
Microwave eggplant until tender.
Transfer to
We have two recipes for Eggplant (Grandma's own).
Try them both!
Peel eggplant; cut into 1/4-inch
br>While the peppers and eggplant are roasting, chop your onions
eta crumbles!
Cut the eggplant into 3/4 inch dice
ccommodate the size of the eggplant, with a fork. If it
he edge. Arrange mozzarella, mushrooms, eggplant, artichokes, olives and sun-dried
Add the onion, zucchini and eggplant and stir-fry for about
Combine Soy sauce, mirin, crushed garlic and ginger in a bowl.
Slice your eggplant thinly and into small pieces.
Toss eggplant in hot pan (I use a spray oil like Pam) with the sauce mixture.
Saute at a medium heat until very tender, about 10 minutes.
Add a little water to keep the veg moist if necessary.
Great as a side dish for fish or chicken.
Add diced medium firm tofu or any other protein for a very simple, quick meal.
Cut eggplant in quarters then into thin,
Peel eggplant; cut into 1/8\" slices.
Slice eggplant diagonally in 3/4-inch thick pieces with two slits.
Saute eggplant and onion in vegetable oil until limp.
Add corned beef.
Season with sugar and shoyu according to taste.
A quick and easy meal, great with rice.