Preheat oven to 350o
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.
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.