DAY Recipe

INGREDIENTS

3 tablespoons olive oil
7 Japanese eggplants , ends trimmed, cut into 1-inch wide slices
1/2 cup toasted pine nuts
3 ounces goat cheese, crumbled
1/3 cup basil , thinly sliced
2 tablespoons chopped mint
3 tablespoons extra-virgin olive oil
3 tablespoons balsamic vinegar
1/2 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper

DIRECTIONS

Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Drizzle the olive oil over the slices of eggplant and toss to coat. Grill the eggplants until tender and grill [...]

INGREDIENTS

2 medium eggplants , sliced
3 tablespoons olive oil
1 large onion , chopped
2-3 garlic cloves , minced
1 red bell pepper , chopped
1/2 cup pesto sauce , preferably homemade
3 tablespoons tomato paste
1/4 cup white wine
1/2 cup chicken broth
1/2 cup mozzarella cheese , grated
1/2 cup parmesan cheese , grated

DIRECTIONS

Preheat oven to 350.

Salt the eggplant slices and lay on a paper towel for 20 minutes to extract any bitter flavors.

Pat the slices dry.

Grill the slices (I use a dry grill pan on the stove top but [...]

INGREDIENTS

1/2 cup cottage cheese , pureed in blender
1 tablespoon onions , minced
1/4 teaspoon salt
1/3 cup seasoned bread crumbs
2 teaspoons italian seasoning
1/3 cup parmesan cheese
2 large garlic cloves , minced
1 lb eggplants , unpeeled

DIRECTIONS

Mix together cottage cheese, garlic, onion and salt in medium bowl and set aside.
Mix together bread crumbs, Italian seasoning, and parmesan cheese and set aside in shallow dish.
Slice eggplant into 1/2 inch sections. Spread each side of the slices with the cottage cheese [...]

INGREDIENTS

1 eggplant
2 eggs , beaten
1 tablespoon olive oil
1/2 lb grated mozzarella cheese
1/2 cup parmesan cheese
1/2 cup flour
1 quart marinara sauceor spaghetti sauce

DIRECTIONS

Slice eggplant lengthwise, aps 1/4" thick.
Coat slices in flour, then dip in beaten egg.
Fry in Olive Oil until browned and tender.
Make layers in a casserole dish with eggplant, then sauce, then mozzarella.
Top with parmesan cheese.
Bake, uncovered @ 350 degrees for 40 minutes.

INGREDIENTS

1 (300g) eggplants
1 cup stale breadcrumbs
2 garlic cloves , crushed
1/4 cup chopped fresh parsley
2 teaspoons ground cumin
1/4 teaspoon hot paprika
2 tablespoons lemon juice
1/4-1/2 cup natural yoghurt

DIRECTIONS

Pierce eggplant several times and place on oven tray.Roast in a moderate oven for about 40 minutes or until soft.
Put eggplant in a plastic bag for 15 minutes.Remove skin and chop flesh.
Blend or process eggplant with remaining ingredients until smooth.
Cover and refrigerate for 3 hours or overnight.
Makes about [...]