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Gathered
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Individual cups for perfectly shaped poached eggs
Electric egg cooker — hard, soft, poached eggs, no guessing
Adjustable stand — hold cookbook or tablet at eye level while cooking
Round rings for perfectly shaped fried eggs and small pancakes
Wire egg slicer — uniform slices for salads, sandwiches, garnish
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Individual cups for perfectly shaped poached eggs
Electric egg cooker — hard, soft, poached eggs, no guessing
Adjustable stand — hold cookbook or tablet at eye level while cooking
Round rings for perfectly shaped fried eggs and small pancakes
Wire egg slicer — uniform slices for salads, sandwiches, garnish
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Chop eggplant into bite-size pieces. Drop eggplant into a large pot of water as you chop to keep it from discoloring. Add extra water to cover, if necessary. Bring to a boil, and cook 10 minutes or until tender; drain and cool. Saute onions and bell pepper in 2 teaspoons hot vegetable oil in a skillet over medium-high heat 5 minutes or until tender; set aside. Pulse bread in a food processor 3 to 4 times or until finely crumbled to equal 3/4 cup; remove and set aside. Pulse eggplant, salt, garlic powder, and ground pepper in food processor 3 times or until blended. Stir together eggplant puree, breadcrumbs, vegetables, and eggs until combined; chill 30 minutes. Pour oil to a depth of 1 inch into a large skillet; heat to 350°. Drop eggplant mixture by heaping tablespoonfuls, in batches, into hot oil; fry 2 minutes on each side or until browned. Drain on paper towels.