BOOK CATEGORIES
Authors
Short Stories
Long Stories
Funny Stories
Love Stories
Stories For Kids
Poems
Essays
Nonfictions
Plays
Folktales
Fairy Tales
Fables
Learning Kitchen
LINKS
Home
Famous Authors (View All Authors)
Post by :seaweed
Category :Learning Kitchen
Author :Unknown
Date :March 2012
Read :3501
Click below to download : Vegetarian - Eggplant Scallopini (Format : PDF)
Vegetarian - Eggplant Scallopini
4 cups eggplant -- cubed1 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. salt, stir, and cook, covered, 10 minutes, stirring occasionally.
Add mushrooms, remaining salt, spices (not parsley), peppers, tomatoes, and paste. Mix well and simmer, covered, 10 minutes.
Add marsala and parsley. Cover and simmer over low heat, about 15-20 minutes.
Just before serving, mix in the Parmesan cheese. Serve over pasta, and pass around some extra Parmesan.
NEXT BOOKS
1 large eggplant 1 (6 inch) zucchini 1/4 cup olive oil 2 onions -- finely chopped 6 ripe plum tomatoes 1 bell pepper -- seeded and chopped 1 fresh jalapeno pepper or serrano pepper -- seeded and chopped 1 clove garlic -- minced 1 tbsp. fresh parsley -- chopped 1 bay leaf 1 tbsp. Worcestershire sauce Salt and freshly ground black pepper -- to taste Preheat oven at 375°F. Coat a baking sheet with cooking spray. Cut Eggplants into slices and peel them. Place on baking sheet. Cut ends off zucchini and slice in half horizontally and place on
Vegetarian - Garden Ratatouille
PREVIOUS BOOKS
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
Vegetarian - Eggplant Parmesan
LEAVE A COMMENT