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Full Online Book HomeLearning KitchenVegetarian - Eggplant Scallopini
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Vegetarian - Eggplant Scallopini Post by :seaweed Category :Learning Kitchen Author :Unknown Date :March 2012 Read :4016

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

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. 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.
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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 - Eggplant Parmesan Vegetarian - Eggplant Parmesan

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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