Combine basil, 1 clove garlic and 1/2 tbsp olive oil.
ip an eggplant slice into beaten eggs on both sides and gently
arge pot of water, parboil eggplant and zucchini until tender-crisp, about 10
br>Dust each piece of eggplant and zucchini with tapioca starch; dip into
archment. In a bowl, combine eggplant and zucchini with olive oil; season to
f the olive oil, oregano and garlic in a small bowl
riyaki Stir-Fry Sauce; refrigerate for at least 30 minutes or
o grill.
Grill chicken, eggplant and zucchini until tender (I use my
b>eggplant and zucchini lengthwise.
Sprinkle with salt and place in colander, cover and leave for
own, in the pan and bake for 10 to 14 minutes, or
Slice eggplant or zucchini into 1/4-inch slices.
Dip in egg mixture and then in bread crumbs.
Fry in oil in skillet until golden brown.
Drain on paper towel.
Serve immediately.
Wash, dry and slice eggplant or zucchini into 1/4-inch slices. Dip into beaten egg; dip into flour.
Lay vegetables flat on sheet pan.
Bake at 400\u00b0 for 10 minutes on each side until golden brown.
nto a well-floured surface and knead for 5 minutes or until
ff stalk ends of asparagus and throw away. Cut off tips
Place eggplant in a bowl and toss with salt. Set aside for 10
lender or food processor and remove the seeds by
l, marjoram, rosemary, thyme and salt in a large bowl
Peel eggplant. Slice eggplant and zucchini lengthwise into thin strips (about
ray. Broil for 5-10 mins, until skin blisters and blackens. Cover
Place eggplant in sieve or colander; sprinkle