1 c. diced eggplant, parboiled 5 minutes
1 c. frozen artichoke hearts, cooked 5 minutes
1 c. sliced mushrooms
6 cherry tomatoes, cut into halves
1/2 c. diced celery, parboiled 5 minutes
2 tbsp. plus 2 tsp. vinegar
1 tsp. minced fresh basil
Dash each of salt & pepper

Methods:

Combine all ingredients in medium bowl and toss. Serve over cup of lettuce. One cup mixture and 1 cup lettuce = 1 cup vegetable, 1 cup salad.

1 eggplant, sliced into six pieces
1 1/2 cups ricotta cheese
6 slices mozzarella cheese
2 cups pasta sauce
1/2 cup grated Parmesan cheese
2 tablespoons olive oil

Methods:

Salt both sides of the eggplant slices and set aside for 20 minutes. Wash off the salt and pat dry.

Heat the olive oil and saute the slices until slightly soft and lightly browned. Top each slice with 2-3 tablespoons pasta sauce, then a 1/4 cup of ricotta cheese, then a piece of mozzarella cheese.

Spoon remaining sauce over the slices and top with the Parmesan cheese.Cover the pan, turn down the heat to low and allow to cook for 10 minutes.

2 eggplants, about 1 pound each
Flour
1 egg
1 tablespoon oil
1 teaspoon salt
1/4 teaspoon black pepper
Seasoned fine dry bread crumbs
3 tomatoes, sliced
6 ounces mozzarella cheese, shredded

Methods:

Cut eggplants into diagonal slices. Dredge in flour. Beat together egg, oil, salt and pepper. Dip eggplant slices in egg mixture, then in seasoned bread crumbs. Place in greased baking pan and cover with foil pierced with fork to make air vents. Bake at 400 degrees F for 15 minutes. Unwrap, top each slice of eggplant with a slice of tomato, and sprinkle with shredded cheese. Return to oven and bake 10 minutes longer, or until cheese is bubbly.

2 large or 3 medium eggplants
2 tablespoons olive oil
1 teaspoon cumin seeds
1 teaspoon fennel seeds
1 pound fresh red tomatoes, pared and chopped
1-inch fresh ginger, grated
4 cloves garlic, crushed
1 teaspoon ground coriander
1 cup water
Salt and pepper
2 to 4 serrano or jalapeno peppers, thinly sliced

Methods:

Wash eggplant, remove stalks and cut into bite-size pieces. Fry cubes in oil for approximately five minutes or until brown. Drain on paper towels.

Fry cumin and fennel seeds for about 2 minutes, stirring constantly, until they turn a shade darker. Mix in chopped tomatoes, grated ginger, crushed garlic, coriander and water. Simmer for about 20 minutes until the mixture becomes thick.

Return the fried eggplant cubes to the pan and heat through. Garnish with sprigs of fresh parsley.

1 small eggplant
1/4 cup Egg Beaters
1/2 cup Italian seasoned bread crumbs
1 1/2 cups spaghetti sauce

Methods:

Spray nonstick skillet with cooking spray. Remove peel of eggplant and slice into circles. Dip slices into Egg Beaters then into bread crumbs. Place each round in skillet and brown on both sides. Place in oven-proof casserole, putting a generous tablespoon of spaghetti sauce on each eggplant round. Stack if necessary. Bake covered at 350 degrees F for 30 minutes.

1 medium-size eggplant, peeled and
cut into 1/8-inch thick slices
Olive oil
1 cup bread crumbs
2 eggs, lightly beaten
Salt and pepper to taste
1 cup freshly grated Parmesan cheese
(or to taste), divided
2 tablespoons fresh parsley
1 (17 to 20 ounce) jar favorite tomato sauce

Methods:

Slice eggplant and set aside.

Make stuffing by mixing bread crumbs, eggs, salt, pepper and about 1/4 to 1/2 cup grated Parmesan cheese and parsley together. (If mixture is too stiff to spread over the slices, add a little water or olive oil to thin). Take a slice of eggplant and cover the slice with filling (abut 1 tablespoon). Place another slice over the top, like a sandwich).

Continue with all eggplant slices. Fry in a good quality olive oil. The oil should be hot before placing eggplant in pan. Brown both sides. When slices are browned and cooked, place on paper towel to absorb the excess oil. After all slices are fried, place the eggplant stacks in large baking dish. Over each eggplant layer, pour hot tomato sauce and sprinkle with additional cheese.

Heat oven and bake at 350 degrees F for about 20 minutes or until bubbly.

1 (1 pound) eggplant, peeled
Salt and pepper
2 cups all-purpose flour
4 slices day-old bread
Vegetable oil (for frying)
Grated Romano cheese

Methods:

Cut eggplant lengthwise into 3 x 1/2-inch sticks. Sprinkle with salt and let drain in a colander for 30 minutes.

Pat the eggplant sticks dry. Place a little salt, pepper and flour in a bag. Put eggplant in a bag and shake, coating with seasoned flour. Place bread in food processor and process to make bread crumbs. Shake excess flour off eggplant sticks. Dip in milk, let excess milk drip off, then dredge in bread crumbs. Shake off excess bread crumbs.

Heat deep oil to 350 degrees F. Fry in batches until golden brown. Drain on paper towels. Sprinkle with grated Romano cheese.

2 medium-size eggplant
2 eggs
1 teaspoon salt
1 cup flour or cracker crumbs
1/2 cup fat

Methods:

Pare eggplant and slice in rings 1/4-inch thick. Soak in salt water for 30 minutes. Drain eggplant and dip into beaten egg. Dredge with flour or roll in cracker crumbs. Fry in hot fat until golden brown on both sides. If desired, after draining, sprinkle with seasoned salt and Romano cheese.

3 cups cooked mashed eggplant
1 cup soda cracker crumbs
1/4 cup butter
3/4 cup cream
1/4 teaspoon ground black pepper

Methods:

Cut unpeeled eggplant in pieces and boil in water until soft. Mix eggplant with 3/4 cup of the cracker crumbs. Add melted butter, cream and pepper. Toss lightly with a fork. Place in a 1-quart casserole. Sprinkle remaining crumbs over top. Dot with butter. Bake at 350 degrees F for 30 minutes.

2 eggplants, peeled and sliced into circles about 1/4 to 1/2-inch thick
Milk
All-purpose flour
Vegetable oil
Seasoned salt, to taste
1 (16 ounce) jar meat-flavored spaghetti sauce
1/4 cup grape jelly
1 (14.5 ounce) can sliced stewed tomatoes
8 ounces shredded mozzarella cheese
1/4 cup grated Parmesan cheese

Methods:

Moisten eggplant slices with milk, then coat lightly in flour. Pour oil into a large skillet to a depth of about 1/4 inch; heat over medium-high heat until oil is hot. (Do not allow oil to smoke.) Arrange eggplant in a single layer in skillet. Quickly brown slices of eggplant, turning to cook evenly. Cook just until eggplant is fork tender. Place browned eggplant in a 13 x 9-inch baking dish. Repeat with remaining eggplant, adding additional oil as needed. Season eggplant generously with seasoned salt. Cover pan with aluminum foil and bake at 375 degrees F for 20 to 25 minutes or until tender.

Meanwhile, combine spaghetti sauce and jelly in a saucepan. Break tomatoes with a fork or coarsely chop, then add, with any collected liquid, to spaghetti sauce. Heat over medium heat, stirring occasionally, until hot; do not boil.

Spread mozzarella cheese over eggplant, then add sauce and top with Parmesan cheese. Bake, uncovered, 5 to 10 minutes or until cheese is melted. Serve immediately.