|Martha Stewart's Pies and Tarts|
|by Martha Stewart|
Here are more than 100 original new recipes for tempting pies and tarts. More than 160 full-color photographs.
Results 1 - 10 of 253 for fried eggplant
After peeling eggplant, cut in ... from 2 to 5 minutes. Turn once. Drain on paper towels. Sprinkle with salt. Serve immediately with grated Parmesan cheese.
Medium to large eggplant, cut lengthwise ... batter ingredients well. Rinse salt from eggplant. Dip in batter and fry until brown. Drain on paper towel.
Cut eggplant into sticks about ... Fry eggplant until golden, turning often. Remove; drain on absorbent paper. Serve with catsup. Yields 2 to 4 servings.
Peel and slice eggplants into 1/4 inch ... 350 degrees or until heated through. May be prepared ahead of time and be ready to slip into oven for company.
Slice the eggplant in thin slices. ... ingredients with eggplant slices and fry them 5 or 6 slices at a time. Sliced eggplants can be served as side dish.
Peel and slice eggplants and place in ... crumbs. Drop in hot oil and brown on each side, turning once. Drain on paper towels. Sprinkle with Parmesan cheese.
Remove skin. Slice ... egg (with or without yolk). Mix matzo meal, oregano, garlic powder. Dunk to eggplant cubes (with egg) into the matzo meal mixture.
Heat oven to ... and salt. Cut eggplant into 1/2 - ... longer. (4 servings) Substitution: For seasoned crumbs: 1/2 cup dry bread crumbs and 1/4 tsp. pepper
Peel eggplant and slice thin, ... batter with egg, baking powder, milk, and salt. Dip eggplant in batter and then in cracker crumbs. Fry in deep, hot fat.
Trim top and bottom of eggplant, cut in ... rapidly, then cover. Cook until eggplant is soft, salt and pepper to taste. "Enjoy, " as a side dish or over pasta!
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