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Full Online Book HomeLearning KitchenVegetables - Eggplant - Eggplant Casserole By Lou Violette
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Vegetables - Eggplant -  Eggplant Casserole By Lou Violette Post by :Pearl Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2355

Click below to download : Vegetables - Eggplant - Eggplant Casserole By Lou Violette (Format : PDF)

Vegetables - Eggplant - Eggplant Casserole By Lou Violette

1-2 eggplants
2 (10 ounce) cans Rotel tomatoes
1 (10 3/4 ounce) can undiluted cream of mushroom soup
2 eggs
1/2 cup chopped onion
1 cup chopped bell pepper
1/2 stick or less margarine
salt & pepper
1 cup grated cheese
1 cup crushed crackers or croutons


Peel and slice eggplant. Boil 3 to 5 minutes.Mix everything except cheese and crackers. Layer and repeat. Bake at 350 for 35 minutes.
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4 large eggplants 1 medium size onion garlic to taste 1/4 liter oil 1 lb. fresh tomatoes 6 walnuts fresh persil salt 1 cup of chicken or beef stock Cut the eggplant in slices crosswise, with their skin, sprinkle with salt and let rest 10 minutes. Drain, dry and fry in hot oil. Put aside. In an earthenware pot with a little oil, fry the peeled and minced garlic, with the peeled and minced onion. When done, add the peeled tomatoes cut in small pieces, and when cooked, add the eggplant. Salt and pepper to taste, and then add the
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3 medium eggplants, sliced into 1/4-inch slices Salt 1/2 cup canola or olive oil 1/2 cup onion (1 medium), coarsely chopped 1 pound ground beef 1 garlic clove, minced 1/2 teaspoon dried oregano 1 teaspoon dried basil 1/2 teaspoon cinnamon 1 teaspoon salt Dash of freshly-ground pepper 1 (8-ounce) can tomato sauce 10 slices mozzarella cheese 1/4 cup freshly-grated Parmesan cheese Preheat broiler to 500 degrees. Place sliced eggplant into a colander, sprinkle well with salt and set aside for at least 30 minutes to allow salt to draw excess liquid from eggplant. Pat eggplant slices dry with a paper towel.
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