COMO PREPARAR EGGPLANT RECIPES

Steps:

• Preheat oven to 400 degrees F. Slice washed eggplant 1/2-inch thick. Dip slices into the egg mixture and then into the bread crumbs, coat well. Grease a cookie sheet with olive oil. Arrange each slice of coated eggplant in one layer on the cookie sheet and drizzle each piece with olive oil. Bake in the oven for about 15 minutes. Check that the slices are golden brown, turn then and bake for another 15 minutes. They should be browned on both sides. Set aside.
• In a small saucepan dilute the tomato paste with wine. A good mix is a can of paste and a can of wine. Add the oregano, salt, pepper, and crushed garlic. In a baking dish arrange browned eggplant slices in 1 layer. Spread 2 tablespoons of sauce on each slice. Layer each eggplant with a slice of mozzarella and sauce until all is used. Top with Parmesan cheese and bake for about 20 minutes. Serve hot.
• The recipes for this program, which were provided by contributors and guests who may not be professional chefs, have not been tested in the Food Network's kitchens. Therefore, the Food Network cannot attest to the accuracy of any of the recipes.

Steps:

• Trim the ends off the eggplant.
• Cut in in half lengthwise, and then lay it flat side down and cut into 1/4 to 1/2 inch slices.
• Put the slices layer upon layer in a roasting pan.
• Salt each layer with coarse salt and let sit for 2 hours. (The salt draws out the bitterness and moisture from the eggplant.)
• After two hours, drain and rinse the eggplant.
• Put the eggplant, the vinegar and the water in a stock pot and bring to a boil.
• Lower the heat to a simmer and cook the eggplant until it takes on a translucent look, about 35 minutes.
• Meanwhile, combine the remaining ingredients in a bowl.
• When the eggplant has cooked through, drain off half of the vinegar/water and put the rest, along with the eggplant, in the bowl with the oil mixture. Mix well.
• Refrigerate until cold.