igh. peel and cube large eggplant. place all cubes in frying
Peel eggplant, slice in 1/4-inch slices, dip in bread crumbs, then in egg mixture and again in crumbs.
Fry in oil until brown. Saute the onion and bell pepper in same skillet eggplant was fried in until soft.
Add tomatoes, salt, pepper and sugar.
Cook until blended.
Place eggplant in casserole dish in alternating layers with cheese and sauce.
On top, layer cheese and sauce.
Bake covered for 15 minutes at 350\u00b0.
Remove cover and bake until crust is brown.
(Ground meat can be added to make a meat casserole.)
Peel eggplant, and cut lengthwise into eight
eat to 350 degrees . Season eggplant slices with salt and pepper
Sprinkle eggplant with salt. Set aside for
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.
inches from bottom of eggplant and discard. Move knife 1
nd stir and stir.
EGGPLANT: In a gallon size zip
shallow bowl. Dip the eggplant slices into beaten egg, then
Place eggplant on paper towels; cover with
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.
o 375F (190C).
Pierce eggplant in several places with tines
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.
Cut eggplant in half lengthwise. Scoop out
side.
Meanwhile, trim unpeeled eggplant and cut lengthwise into 1
n the 3rd.
Cut eggplant in 1/4 inch thick
Spread each slice of eggplant on both sides with mayonnaise. Dip each slice into a mixture of crumbs and cheese so that they are well coated on both sides. Place the eggplant slices on a greased cookie sheet and bake at 400 degrees until golden brown, about 20 minutes. Carefully turn and brown the other side.
ot sauce.
Dip the eggplant slices first into the cornmeal
eat.
Shallow Fried Eggplant -.
Peel and slice eggplant, and place on
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.