Eggplant Recipes

Baked Eggplant
4 Servings
Preheat oven to 350^o

• 1 eggplant, sliced into -inch slices
• 1 egg, beaten
• 1 cup seasoned breadcrumbs
• 2 cloves garlic, peeled and sliced thinly
• 1/2 cup olive oil
• 1/4 cup grated Parmesan cheese

Dip eggplant slices, one at a time, in the beaten egg. Coat with seasoned breadcrumbs and lay flat on a platter. Refrigerate the coated slices for 1 hour. Meanwhile, peel and slice garlic. In a large frying pan, add the oil and heat just until smoking. Add the garlic and fry the eggplant slices until brown on each side, about 5 minutes a side.
Place the fried slices into an oiled, rectangular casserole. Arrange neatly and sprinkle with grated cheese. Bake for 15 minutes.
Eggplant-plus Stew
4 servings

• 1/4 cup olive oil
• 1 eggplant, chopped
• 4 cloves garlic, chopped
• 1 onion, chopped
• 2 carrots, sliced thinly
• 2 cups fat-free chicken broth
• 2 cups of tomato puree
• Salt, pepper and oregano to taste
• 2 medium zucchini, sliced thickly
• 1/4 cup wine vinegar

In a large saucepan, heat the oil and add eggplant cubes, garlic and onion. Saut for 5 minutes, stirring frequently. Add the remaining ingredients except the vinegar. Bring mixture to a boil, cover, and simmer for 20 minutes. Stir in the wine vinegar and adjust seasonings.