We have two recipes for Eggplant (Grandma's own).
Try them both!
For sauce (Gravy):
In a
lastic wrap. Chill in refrigerator for 20 minutes.
After chilling
Slice eggplant and salt each side
Cut eggplants lengthways into thin slices and sprinkle with salt. Allow to stand in a colander for fifteen minutes.
Rinse and dry well.
Panfry eggplant slices in olive oil, until golden brown on both sides. Drain and cool.
Lay eggplant slices out flat, add chopped basil and crumbled feta and roll up.
Place on a platter to serve.
TIP: To save time, buy grilled eggplant from a deli counter, and if desired, substitute grilled capsicum for eggplant.
cup cilantro mixture. Brush eggplant with remaining 3 tablespoons oil
Cut eggplant lengthwise into thin slices.
Lay bell peppers, zucchini, eggplant, and onion on baking sheets.<
br>Coat both sides of eggplant rounds and mushroom caps with
Saute ground beef until it is nearly cooked.
Slice veggies except for eggplant.
If eggplant is tender and fresh, leave skin on and cut in cubes.
(If not, peel it.)
Spray a casserole dish with Pam.
Combine veggies, meat, Italian seasoning and some of the grated cheese; pour into casserole dish.
Do not add Mozzarella yet.
When your casserole is cooked, 350\u00b0 for about 1 to 1 1/4 hours, sprinkle with grated cheese and top with Mozzarella.
The heat from the food will melt the cheese, also good without meat sauce.
Preheat oven to 400\u00b0. Lightly oil 13 x 9-inch baking dish. Combine all ingredients, save for eggplant and olive oil. Brush both sides of eggplant slices with oil. Cook in skillet until golden, about 5 minutes on each side. Remove to platter. Spread mound of cheese mixture at the base of each eggplant slice, then roll it up. Arrange rolls seam side down in the baking dish. Cover dish and bake until heated through and cheese is melted, about 20 minutes. Remove rolls to warmed plates. Serve with fresh tomato sauce.
*Zucchini or summer squash may be substituted for eggplant.
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.
ag, seal, and let stand for 10 to 15 minutes. Peel
ake at 450 degrees F for 10 minutes, then reduce the
Cut eggplant in half lengthwise. Scoop out
Combine Soy sauce, mirin, crushed garlic and ginger in a bowl.
Slice your eggplant thinly and into small pieces.
Toss eggplant in hot pan (I use a spray oil like Pam) with the sauce mixture.
Saute at a medium heat until very tender, about 10 minutes.
Add a little water to keep the veg moist if necessary.
Great as a side dish for fish or chicken.
Add diced medium firm tofu or any other protein for a very simple, quick meal.
se Italian breadcrumbs).
Brush eggplant slices with mayonnaise mixture and
add potato and eggplant and stir-fry for a few minutes (if
igh. peel and cube large eggplant. place all cubes in frying