o 400 degrees.
Toss eggplant with olive oil and season
For the Tomato Sauce: Saute the
For the eggplant rolls, heat oil in a
For the sauce, whisk the dashi,
For the chips.
Peel the
Place ground meat in pot, add oil, garlic powder, salt and pepper.
Brown ground meat.
Add beans and tomatoes.
If making mexican add chili powder.
Simmer for 1 hour.
Top with either sour cream for mexican or parm cheese for italian.
arlic, 3 tablespoons minced fresh Italian parsley, 2 tablespoons minced fresh
olden brown.
Add diced eggplant & water - then cover & simmer under
Peel eggplant and cut lengthwise into 1/
and sprinkle the eggplant pieces with 1 teaspoons of
Peel and slice the eggplant and salt it in a
For sauce, heat oil in large
Cube the eggplant and toss with lemon juice
Preheat oven to 350 degrees.
Saute onion and garlic in oil in a large oven proof skillet over medium heat.
Add eggplant, tomato sauce, water, bouillon, Italian seasoning, and garlic powder.
Bring to a boil.
Reduce heat and simmer, covered, for 10 minutes.
While eggplant is simmering mix tofu and eggs.
When the eggplant has simmered for 10 minutes, stir in the tofu mixture.
Sprinkle with grated parmesan cheese.
Bake 35 minutes.
Place the diced eggplant and (must leave skin on
simmer.
Simmer covered for 30-40 minutes until the
Cut eggplant lengthwise into thin slices.
Spray skillet with nonstick spray. Remove peel of eggplant and slice into circles. Dip circle in egg beater then into breadcrumbs. Place each round in skillet and brown on both sides. Place in ovenproof casserole, putting a generous tablespoon of spaghetti sauce on each eggplant round. Stack if necessary. Bake, covered, at 350\u00b0 for 30 minutes.
Slice eggplant into 1/3 to 1/2-inch thick slices (cut crosswise).
Dip slices in margarine and then bread crumbs. Sprinkle slices with oregano if desired.
Spoon spaghetti sauce on top of each slice.
Top eggplant with a slice of cheese.
Place eggplant in a 400\u00b0 oven for about 15 to 20 minutes or until cheese is slightly brown.
Preheat over to 400.
Season eggplant with salt and pepper, and roast for 15 minutes, covering the bottom of a cooking spray-coated glass dish with slices.
Layer with half the sauce and half the tomatoes. Sprinkle with 1 tablespoon each of basil and italian seasoning, salt and pepper to taste.
Top with half the ricotta and half the mazzarella. Repeat layers.
Bake for 20 minutes, heating to broil until cheese is golden.