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First, slice the ends off of the eggplant, and then cut it into nice thick slices. (About 1/2 inch thick) Here you can see that I'm removing the large portion of skin from the side of the eggplant...not really necessary, but some people like less skin. Place the sliced eggplant into a

Peel and cut up eggplant. Simmer, covered, in small amount of boiling, salted water for about 5 minutes. Drain thoroughly. In hot oil in skillet, saute garlic until golden. Stir in flour, stewed tomatoes, salt, sugar, paprika, pepper and basil. Cook, stirring over medium heat until mixture boils and

Heat oven to 450°F. Trim stems and ends from eggplant and peel, leaving several 1-inch wide strips of peel intact. Cut the eggplant lengthwise into ½-inch thick slices and place in a colander. Sprinkle with salt and allow to sit for 15 minutes. Rinse the eggplant under cool water, drain

Instructions: Preheat oven to 375 degrees. Brush 2 baking sheets with oil; set aside. In a wide, shallow bowl, whisk together eggs and 2 tablespoons water. In another bowl, combine bread crumbs, 3/4 cup Parmesan, oregano, and basil; season with salt and pepper. Dip eggplant slices in egg mixture,

Directions: Preheat oven to 375 degrees. Slice ends off of eggplant, and cut it lengthwise into 1/2-inch strips. Use a paper towel to blot eggplant slices on both sides (to remove excess moisture). Spray a large baking pan with nonstick spray. Season crumbs with garlic powder, salt, pepper and, if
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Healthy Eggplant Parmesan