Eggplant Recipes |

Preparation of Eggplant:

1: Wash eggplant by soaking it in Sunrider Fruit and Veggie Rinse and water for approximately 3 minutes. Rinse
2. Slice eggplant in rings of about ¼ inch size.
3. Place sliced eggplant in glass baking dish and sprinkle each piece with table salt. Let sit for at least 5 minutes to ½ hour or more if desired. The salt will remove the strong, bitter flavor in little water droplets to the surface of each piece. When you see the droplets of water abundantly on each piece, it is ready to cook or prepare. Rinse salt off. Eggplant does not need to be peeled.

Sharon’s Sautéed Eggplant (Yummy!)

1 medium size eggplant. Sliced and chopped into cubes.
1 large dry onion
6 small potatoes (cooked)
4 eggs
Place chopped onion and eggplant in frying pan. Use Pam or good, healthy oil. Sauté vegetables until tender. Stirring frequently over medium heat. Add cubed potatoes and warm. Add the eggs and keep cooking while stirring until eggs are cooked. (Like scrambled eggs.) Add salt and pepper to taste. Grated cheese or Parmesan cheese can be sprinkled on the last few minutes and melted.
This is a healthy vegetarian dish. Bacon could be added and served as breakfast dish.

Breaded, fried Eggplant, Zucchini and Yellow squash:

2 or 3 eggs beaten (depending on how much eggplant’s being cooked.)
Crushed white cracker or Ritz crumbs. (Crush with rolling pin in plastic zip lock bag.)
Add about ¼ cup milk or buttermilk to eggs. Beat until fluffy.
Steam eggplant in water until tender. Be careful not to overcook vegetables so they fall a part. Drain off water. Dip vegetable in egg mixture.
Dip in cracker crumbs.
Fry with Pam or healthy oil in frying. No hydrogenated oil should be used.
Salt and pepper to taste while frying.

Eggplant Parmesan

Take breaded eggplant prepared above. Add slices to a glass cake-baking dish.
Add Italian marinara or spaghetti sauce over eggplant.
Sprinkle with Parmesan Cheese.
Heat at 350º for about ½ hour until hot and bubbly.