Full Online Books
BOOK CATEGORIES
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
LINKS
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
donate
Full Online Book HomeLearning KitchenVegetables - Eggplant - Eggplant Parmigina By Cssr215
Famous Authors (View All Authors)
Vegetables - Eggplant -  Eggplant Parmigina By Cssr215 Post by :tedbosworth Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1704

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.
If you like this book please share to your friends :
NEXT BOOKS

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.
PREVIOUS BOOKS

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
NEXT 10 BOOKS | PREVIOUS 10 BOOKS | RANDOM 10 BOOKS
LEAVE A COMMENT