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- Gaea Smoked Eggplant Tapenade, 3.53-Ounce Jars (Pack of 6)
Eggplant Dip Recipe and Layered Eggplant Parmesan Casserole Recipe Food Fun and Facts
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Recipe for Eggplant Dip Recipe 1 medium eggplant, peeled and diced 1 medium chopped onion 1 15 ounce can of tomatoes (I use diced canned tomatoes with green chillies for a spicy taste) Brown the eggplant and onion in olive oil. Drain on
paper towels.
(If you are watching your fat, bake the eggplant in the oven) Add the tomatoes and refrigerate. Serve cold with Italian Bread . I love eggplant and this is different because it is serve it hot or cold. You can buy this is the specialty food section and it is expensive and does not compare to homemade! Do You Like This Recipe? It is from the cookbook "Recipes My Nonna Taught Me" by Francena You may purchase the book at Francena's Website
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 Smoked Eggplant Tapenade Very Tasty Ingredients Smoked Eggplant, Flame Roasted Red Peppers, Extra Virgin 0Live Oil, Sesame Seeds, Balsamic Vinegar, Lemon Juice, Salt, Garlic, Parsley, Cumin, Pepper. Pack of six, 3.53-ounce jars (total of 21.18-ounces) Pet Goodies Household Hints Kids Crafts Herbal Remedies Simply Eggplant: Kosher Recipes from Around the World Simply Eggplant is a kosher cookbook written by a self-described "Eggplant junkie" for anyone who wants to enjoy the superb culinary range and taste of eggplant. It includes history and folklore, cultivation, varieties, nutritional value, recipes, and many other uses for this mysterious vegetable.Click here for more information at Amazon.com! Privacy Policy | Ask a Question <div align="> |  (Family Features) Meat won't be missed at the dinner table with Layered Eggplant Parmesan Casserole. This take on the classic Italian favorite combines breaded eggplant slices, zesty marinara sauce, melted mozzarella cheese and layers of pierogies - the perfect pairing of pasta and potatoes - all in one deep dish. Layered Eggplant Parmesan Casserole Serves 6 1 medium eggplant 2 large eggs 1/2 cup seasoned Italian bread crumbs 4 tablespoons olive oil, divided 1 24-ounce jar tomato-basil marinara sauce 1 16-ounce box Mrs. T's potato and cheddar pierogies 1 1/2 cups shredded mozzarella cheese, divided Preheat oven to 350° F. Cut eggplant into 1/2-inch-thick slices. Beat eggs in bowl. Place bread crumbs in separate bowl. Dip eggplant slices in eggs to coat; dip into bread crumbs to coat well on both sides. Heat 1 tablespoon olive oil in 12-inch skillet over medium-high heat; add eggplant slices and cook until lightly browned on both sides. Repeat with remaining eggplant slices and olive oil. Grease a 2 1/2-quart baking dish. Spoon 1/3 of marinara sauce on bottom of dish. Arrange half of frozen pierogies on sauce. Top with half of eggplant slices, 1/2 cup mozzarella cheese and half of remaining sauce. Repeat with remaining ingredients, finishing with sauce and mozzarella cheese. Bake 30 minutes or until mixture is hot and bubbly. #10035_FF Source: Mrs. T's |