and sugar.
Cut the eggplant lengthwise into 1 inch strips
Sprinkle the eggplant slices with a couple tablespoons
Combine Spicy Sauce Ingredients.
Cut up chicken to desired size.
Peel eggplant and cut up to desired size.
Deep fry eggplant submerged in Canola Oil in a wok about 2 minutes, then remove and place on paper towel to drain.
Stir Fry garlic in wok, about 10 seconds.
Cook chicken.
Add Spicy Sauce into wok and simmer then add cornstarch.
Add eggplant and stir, about 30 seconds.
Serve and Enjoy!
he soy sauce, sugar, hot Szechuan oil, sesame oil and hoisin
reen onions, bean sprouts, and Szechuan sauce together.
Thinly slice
1/8 teaspoon ground roasted Szechuan peppercorns, 4 teaspoons Asian roasted
Trim off eggplant stems.
Cut eggplant in half lengthwise, cut each
Grilled Eggplant
Slice eggplant into 1/2 inch thick
eat and dry-fry the Szechuan peppercorns for 2-3 minutes
Combine garlic, ginger, broth, soy sauce, rice vinegar, Splenda, and chili sauce in wok or fry pan.
Bring to a boil over medium-high heat.
Add eggplant and squash and cook/saute for 5 minutes or until liquid is mostly absorbed (this is a mushy, soft dish!).
Reduce heat to low and add tomato.
Saute for 1 minute to warm tomato.
Serve and enjoy!
Prepare Spicy Seasoning Mix. Store in airtight
on-stick spray then add eggplant, onion, garlic, red bell pepper
Cut eggplant into 1cm/ 1/2 inch slices.
Sprinkle lightly with salt and sit in colander for 30 minutes and allow to drain.
Wipe slices dry on paper towels.
Beat egg lightly in bowl with milk, spice and seasoning.
Spread cornmeal on a plate.
Heat oil for frying.
Dip each piece of eggplant in egg mixture and allow excess to drip off, dip the slice in the cornmeal and shallow or deep fry until golden brown.
Drain on kitchen paper and keep warm until all slices are fried.
Serve hot.
Cook eggplant in small amount of boiling water 5 minutes; drain well.
Layer half the eggplant, tomatoes, bread crumbs, oregano, tomato sauce, Parmesan cheese and Cheddar cheese in a 1 1/2-quart casserole dish coated with cooking spray. Repeat layers, omitting top layer of Cheddar cheese.
Bake in preheated 350\u00b0 oven for 15 minutes. Sprinkle with remaining Cheddar cheese and bake 5 minutes more.
Makes 3 servings.
Cook eggplant in a small amount of boiling water 5 minutes; drain well.
Layer half of eggplant, tomatoes, breadcrumbs, oregano, tomato sauce, Parmesan cheese and Cheddar cheese in a 1 1/2-quart casserole coated with cooking spray.
Repeat layers omitting top layer of Cheddar cheese.
Bake at 350\u00b0 for 15 minutes.
Sprinkle with remaining Cheddar cheese and bake 5 minutes.
Yields 3 servings.
Contains 153 calories, 5 g fat.
nto bite sized pieces, cut eggplant into bite sized pieces, dice
remove from grill.
Combine Spicy Aioli Mayonnaise ingredients and spread
Tip in the onions and eggplant and fry for 8 minutes
Peel eggplant.
Soak it in salted water in refrigerator for 30 minutes.
Soak dry bread crumbs in evaporated milk plus whole milk.
o broil.
Make the Spicy Seasoning Mix. Arrange the potatoes