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Vegetarian - Eggplant Parmesan Post by :fleurrare Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2016

Click below to download : Vegetarian - Eggplant Parmesan (Format : PDF)

Vegetarian - Eggplant Parmesan

1 tbsp. extra-virgin olive oil
1 medium onion -- minced
1 clove garlic -- minced
1 (28 oz.) can tomatoes (with juice) -- seeded and chopped
1 1/2 tbsp. tomato paste
1/8 tsp. hot pepper flakes
kosher salt and freshly ground black peppe -- to taste
3 tbsp. fresh basil -- chopped
2 medium eggplants -- about 2 lb.
olive oil cooking spray
1/4 cup Parmesan cheese -- grated
2 sprigs basil -- or more

Heat oil in a saucepan over moderate heat. Add onion and cook a few minutes. Add garlic and cook until onion is soft but not browned. Add tomatoes, tomato paste, hot pepper flakes, salt, and pepper. Stir, bring to a boil, and simmer 20-25 minutes. Remove from heat, add basil and let cool at room temperature. Check for seasonings.

Meanwhile, trim (but don't peel) eggplants. Cut into 1/4" thick slices.

Spray a nonstick skillet with olive oil cooking spray and cook slices over medium-high heat in batches until browned, 3-4 minutes on each side. (Add more spray to skillet - off the heat - or eggplant slices, as needed). As eggplant slices are done, put them on a serving platter, slightly overlapping each other. Season slices with salt and pepper.

Pour tomato sauce over eggplant, sprinkle with cheese, and garnish with basil sprigs.

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Vegetarian - Eggplant Scallopini
4 cups eggplant -- cubed 1 lb. mushrooms -- chopped 3 cloves garlic -- crushed* 1 cup onion -- chopped 1 cup green pepper -- chopped 2 tbsp. olive oil 1 bay leaf 1 tsp. dried basil 1 tsp. salt 1/4 cup tomato paste 2 tbsp. butter 1 cup. marsala wine 1 cup Parmesan cheese -- freshly grated fresh black pepper parsley -- chopped 2 medium tomatoes -- chopped Heat the olive oil and butter in a large, heavy skillet. Add the onions, garlic, 1/2 tsp. salt and bay leaf and saute for 5 minutes. Add eggplant and another 1/2 tsp.

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6 large tomatoes 1/2 tsp. salt, optional 1/2 cup plain or Italian-seasoned bread crumbs 2 cups frozen corn, thawed 2 TBL. EACH chopped green pepper, celery AND onion 2 TBL. half & half cream 1 TBL. butter or margarine, melted 2 TBL. shredded mozzarella cheese 1/4 cup water Preheat oven to 350 degrees. Cut a thin slice off the top of each tomato, scoop out and discard pulp. Sprinkle salt inside tomatoes,if desired. Invert on paper towel to drain. Combine bread crumbs,