By Jennifer Segal Servings: 8 (Makes about 7 cups) Prep Time: 30 Minutes Cook Time: 45 Minutes 1 eggplant, cut into 1/3-inch cubes Salt 6 tablespoons extra virgin olive oil, plus more for serving 2 medium zucchini and/or summer squash cut into 1/3-inch cubes 1 medium yellow […]
Read more →Perfect all by themselves or dipped in your favorite tomato sauce, these tasty mouthfuls often vanish straight from the baking sheet in our house. Small or baby eggplants are ideal for this recipe. They don’t have the bitter, watery characteristic of larger eggplants, and the thinner diameter […]
Read more →• 1/4 cup mayonnaise • 3 cloves garlic, minced • 1 tablespoon lemon juice • 1/8 cup olive oil • 1 cup sliced red bell pepper • 1 small zucchini, sliced • 1 red onion, sliced • 1 small yellow squash, sliced • 2 (4-x6-inch) focaccia bread […]
Read more →Eggplant Slices Low fat grated mozzarella cheese Tomato paste Garlic powder Italian pizza herbs 1. Panfry eggplant slices and finely chopped onion with a little garlic olive oil until just tender. 2. Spread tomato paste onto slices and season with garlic powder and Italian pizza herbs. Top […]
Read more →I also stir fry a large onion, 4-5 carrots, and 1-2 peppers for more texture and color and add with the layers. Of course, I use our tomatoes with a can of tomato paste. It’s messier but worth the effort. ? Olive oil spray ? 1 medium […]
Read more →Recipe Courtesy of Neighbor Donna Prep Time: 48 hr 8 to 10 servings • 2 large eggplants • Salt to taste • 1 jar (6 1/2 ounces) oil-cured black olives, pitted and halved • 1 jar (5 3/4 ounces) green olives with pimiento, drained and halved • […]
Read more →Here is my favorite thing to do with eggplant – courtesy of the one and only Barefoot Contessa. More often than not, I do not put this in the processor but use it as a side dish or for topping my green salad (of course, this is […]
Read more →2 globe eggplants (or 2 pounds of other shapes) sliced into 3/8 in thick rounds 1 cup flour 4 large eggs 4 cups plain dried breadcrumbs 3 ounces parmesan cheese 6 T vegetable oil 4 cups tomato sauce 8 ounces shredded mozzarella cheese 1. Toss the eggplant […]
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