Sprinkle eggplant with salt. Set aside for 15 mins to drain. Rinse
eat to 350 degrees . Season eggplant slices with salt and pepper
Peel eggplant, and cut lengthwise into eight
nions on medium low heat for 8 minutes allowing them to
Peel and slice eggplant.
Mix cornmeal, flour, Potato Buds, salt and pepper with enough water to make batter.
(The batter should be a little thinner than for fried cornbread.)
Dip eggplant slices in batter, making sure each side is completely covered.
Heat oil (just enough oil to keep slices from sticking) in frying pan until hot and place eggplant slices in hot oil.
Fry until brown.
ot sauce.
Dip the eggplant slices first into the cornmeal
For the eggplant rolls, heat oil in a
Cut eggplant into 3/4-inch thick slices.
Sprinkle slices with salt, allowing about 1 teaspoon for whole eggplant.
Pile slices on top of each other in a saucepan or baking dish, then place a weighted dish on top; let stand for 1 hour, then drain off the liquid that flows out.
Dip slices into a mixture of 1 beaten egg and 1/4 cup milk, then coat well with dry bread crumbs.
Fry over moderate heat until brown on both sides and thoroughly tender.
overed, in a warm place for about 1 hour or until
For the Tomato Sauce: Saute the
For the chips.
Peel the
For the sauce, whisk the dashi,
immer for 1 hour.
Stir and stir and stir.
EGGPLANT
Place eggplant slices in a large bowl, cover with water and sprinkle with 1 teaspoon salt. Let soak for 1 hour. Drain and pat dry with paper towels.
Place beaten eggs in one bowl and breadcrumbs in another.
Heat oil over medium high heat; enough to cover the bottom of the pan.
Sandwich 1 slice of mozzarella cheese between two slices of eggplant.
Dip eggplant slices in egg then in breadcrumbs.
Place eggplant in hot oil.
Fry 2-3 minutes on each side until golden brown.
Drain on paper towels.
n the 3rd.
Cut eggplant in 1/4 inch thick
For the fresh herb sauce, process herbs, olive oil, garlic, and lemon peel and juice until smooth. Season to taste.
Season flour with salt and black pepper. Toss eggplant slices in flour, shaking away excess.
Heat vegetable oil in medium saucepan or wok on medium heat. Deep-fry eggplant in batches until browned and tender. Remove from pan and drain on paper towels. Serve drizzled with herb sauce.
emaining dry ingredients.
Slice eggplant 1/4 thick and dip
ot water, and set aside for 5 to 10 minutes. Stir
ith one layer of the fried eggplant slices, add a meat mixture
Place eggplant on paper towels; cover with