r grill on high. Brush eggplant with olive oil. Grill, in
230 degrees C).
Arrange eggplant slices in a baking dish
se Italian breadcrumbs).
Brush eggplant slices with mayonnaise mixture and
-inch border inside each eggplant half. Scoop out the flesh
ray with baking paper. Place eggplant in a bowl and toss
Slice eggplant so you have round 1/4\" slices.
Place slices on a cooling rack and salt both sides.
Let sit for 30 minutes.
Preheat oven to 500 degrees F.
Take each slice of eggplant and dab them with a paper towel to remove moisture.
Spray cookie sheet with PAM and place eggplants on it.
Bake each side of the eggplant slices for 5 minutes on each side.
Remove from oven.
Top each slice with spaghetti sauce.
Then sprinkle each slice with mozzarella cheese.
Bake for 10 minutes or until cheese melts.
Enjoy.
aking dish.
Cut the eggplant into 1/2\" thick slices
ut not crispy).
Dice eggplant, onion, and tomato into 1
br>Top one slice of eggplant with 1/4 slice provolone
Pare, clean and cut eggplant into 1/4-inch thick slices.
Salt the slices and let stand for about an hour.
Squeeze out water from salted eggplant.
Dip eggplant first in flour, then beaten egg, then into bread crumbs.
Let stand about 1/2 hour, then fry in deep fat until golden brown.
Butter a baking dish or a casserole, then layer eggplant, then tomato sauce, eggplant, etc., until eggplant is used.
Top with grated cheese and bake in oven at 350\u00b0 for about 1 hour.
Bake eggplant wrapped in foil at 350\u00b0 for 1 hour.
Cut unwrapped eggplant lengthwise; remove pulp, mash and reserve. Saute onion and mushrooms in olive oil in skillet until lightly browned.
Stir in seasonings.
Mix into mashed eggplant.
Brown ground beef in skillet, stirring until crumbly.
Add to eggplant. Beat egg white with 2 tablespoons cheese.
Add with bread crumbs to eggplant; mix well.
Fill eggplant shells.
Sprinkle generously with Parmesan cheese.
Bake at 350\u00b0 for 30 minutes.
Cut top off eggplant lengthwise.
Scrape out the inside, leaving about 1/2 inch around sides and bottom of shell.
Boil eggplant meat in salted water until it is tender.
Drain completely and chop.
Saute chopped onion in butter and add chopped parsley.
Mix with eggplant and mushroom soup; add seasonings.
Mix with enough crumbled crackers to make a good stuffing consistency.
Pile filling back into eggplant shell. Sprinkle with cracker crumbs and dot with butter.
Bake at 375\u00b0 for 30 to 35 minutes.
Layer eggplant slices in a bowl, sprinkling
Place eggplant slices in a colander and
ver medium-high heat. Fry eggplant slices in hot oil until
Place the sliced eggplant in a bowl and coat
late, place bread crumbs. Dip eggplant in egg mixture coating well
Wash and dry eggplant; remove stems.
Leave eggplant whole and unpeeled.
Make a slit the length of each eggplant only to the center, not completely through the other side.
In each slit, drizzle 1 tablespoon olive oil and season with 1/2 teaspoon salt and 1/4 teaspoon pepper.
Gently press eggplant together and rub completely with olive oil. Rub an 11 x 7-inch baking dish with olive oil.
Place eggplant in dish. Bake at 375\u00b0 about 30 minutes or until tender.
Makes 6 to 8 servings.
Place eggplant slices on a double layer
Place eggplant slices in a colander; sprinkle