Slice eggplant cross wise into desired thickness. (
Dust pork with flour and shake off excess. Dip into egg, then coat in combined breadcrumbs and Parmesan. Place on a plate and chill 15 mins.
Meanwhile, heat half the oil in a frying pan on high and cook eggplant 4-5 mins, turning. Set aside. Cook apple in same pan 2-3 mins. Toss with eggplant, parsley and paprika. Cover to keep warm.
Heat remaining oil on medium and cook pork 4-5 mins each side. Drain on paper towel. Serve with eggplant and apple mixture. Accompany with mixed greens and lemon wedges.
Sprinkle eggplant slices with salt and layer
Place the eggplant in a large, wide bowl.
eta crumbles!
Cut the eggplant into 3/4 inch dice
o 425 degrees F. Pierce eggplant 2 or 3 times on
Saute eggplant in olive oil on medium heat until slightly translucent.
Add onion and pork, stirring until the meat is lightly browned.
Stir in tomato paste, garlic, oregano, basil, pepper, soy sauce, brown sugar, tomatoes, and tomato sauce.
Bring to a gentle boil, then turn down heat and simmer for at least 15 minutes.
Place a thin layer of rice on serving plate.
Ladle eggplant mixture on top.
Sprinkle with Parmesan and garnish with parsley sprig.
Cut the tops off the eggplant and cut them first into thick slices, then into cubes.
Fry the garlic gently in the oil in a large skillet.
Add the eggplant and cook over moderate heat just until tender.
Salt eggplant.
Set in colander for 1/2 hour.
Rinse and wipe dry.
Dip in flour, then egg wash, then Progresso seasoned bread crumbs.
Saute on both sides until golden brown.
Using a 9 x 13-inch baking pan, place sauteed eggplant in single layer. Sprinkle with Parmesan cheese.
Spoon spaghetti sauce over.
Be generous.
Sprinkle Mozzarella over.
Bake at 350\u00b0 until cheese melts.
Pare eggplant and cut into 1/4-inch thick slices.
Sprinkle with salt and pepper.
Dredge both sides with flour.
Saute slowly in 3 tablespoons cooking oil, turning to brown each side.
00b0F.
Peel, cube & parboil eggplant for 5 min in boiling
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.
Combine first 5 ingredients and place in a buttered casserole dish.
Beat cream and eggs together and pour over eggplant mixture.
Top with bread crumbs.
Bake at 350 degrees for 1- 1 1/4 hours.
Bake the eggplant: Pierce 2 or 3 places
o 375F (190C).
Pierce eggplant in several places with tines
side.
Meanwhile, trim unpeeled eggplant and cut lengthwise into 1
efrigerator.)
FOR THE ROASTED EGGPLANT SLICES: Preheat oven to 375
Peel and slice eggplant 1/4-inch thick.
arge frying pan and sautee eggplant till golden. Remove to a
se Italian breadcrumbs).
Brush eggplant slices with mayonnaise mixture and