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Full Online Book HomeLearning KitchenVegetables - Eggplant - Eggplant Parmigina By Cssr215
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Vegetables - Eggplant -  Eggplant Parmigina By Cssr215 Post by :tedbosworth Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1770

Click below to download : Vegetables - Eggplant - Eggplant Parmigina By Cssr215 (Format : PDF)

Vegetables - Eggplant - Eggplant Parmigina By Cssr215

2 Tsp. oil, preferably olive
1 onion, halved and slice
3 cloves garlic, minced
1 tsp. dried oregano
1 1/2 tsp. salt, divided
1/2 tsp. pepper
1 1/2 tomatoes, chopped
2 large eggplant cut crosswise into 3/4 inch slices
3 tbls. fresh basil
1 cup seasoned dry bread crumbs
1/4 grated Parmasan cheese, divided
3 egg whites, lightly beaten
1 cup shredded mozzarella cheese

Position broiler rack so top of eggplant is 3 1/2 inches from heat. Preheat broiler. Coat 2 baking sheets with cooking spray.

In nonstick skillet heat oil over medium heat. Add onion and garlic, cook until softened. Add oregano, 1 tsp. salt and pepper, cook 1 minute. Add tomatoes, increase heat to high and cook until mixture thickens. Remove from heat and stir in basil.

Mix crumbs with 2 Tbs. Parmesan cheese. Beat egg whites with remaining salt. Dip eggplant slices into egg whites, coat with crumb mixture. Place on baking sheets. Broil 1 sheet at a time until browned 3-5 minutes per side. Adjust oven temp. to 425 degrees.

Layer slices, overlapping in 1 1/2 quart baking dish. Top with tomato mixture. Sprinkle with mozzarella and remaining Parmesan. Bake uncovered until cheese is bubbly.
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Vegetables - Eggplant Pizza Vegetables - Eggplant Pizza

Vegetables - Eggplant Pizza
1 medium eggplant, sliced in 1/2" slices (leave skin on) 1-2 tbl. Olive oil 1/2 to 1 cup cup Italian breadcrumbs approx. 1/2 cup Prepared spaghetti sauce 1/2 to 1 cup Mozarella cheese, shredded Preheat oven to 400. Brush eggplant slices lightly with olive oil (not too much -- they will soak up as much as you put on them, so be careful). Dip oiled eggplant slices in breadcrumbs and place on baking sheets. Top each slice with about 2 Tbsp. prepared sauce and bake for 10 min. Remove from oven and sprinkle with about 2 Tbsp cheese each.

Vegetables - Eggplant Parmigiano-reggiano With Tomato And Caper Sauce Vegetables - Eggplant Parmigiano-reggiano With Tomato And Caper Sauce

Vegetables - Eggplant Parmigiano-reggiano With Tomato And Caper Sauce
3 cups olive oil -- for frying 1 1/4 lb. eggplant 2 large cloves garlic 1/2 tsp. salt + add'l to taste 1/2 cup flour freshly ground black pepper -- to taste 2 eggs -- lightly beaten 1/2 cup bread crumbs -- freshly made 6 tbsp. Parmigiano-Reggiano cheese -- grated + Parmigiano-Reggiano thinly sliced -- for garnish 1 tbsp. rubbed sage (dry) -- + fresh for garnish 8 canned tomatoes 1 tbsp. capers -- + 1 tsp. 1 tsp. extra-virgin olive oil dash grated nutmeg Put olive oil in a large, heavy pan over moderate heat and bring to 365°F. Cut