|by Jack Pizarello Bishop|
From Bolognese-style classics to lightly layered vegetarian dishes to decidedly upscale versions.
1 - 10 of 49 for eggplant lasagna
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Beat eggs slightly, ... Set aside. Slice eggplant 1/2-inch thick. Layer ... 285mg calcium, 1073.5IU Vitamin A, 6.2mg Vitamin C, 19.9IU Vitamin D, 3.2mg iron.
MIX THE OIL ... sides of the eggplant and zucchini. Lay ... several days, or frozen, defrosted and reheated. NATHALIE DUPREE PRODIGY GUEST CHEFS COOKBOOK
About 1 1/2 ... tablespoons water. Dip eggplant into egg mixture ... Mozzarella and spaghetti sauce. Repeat. Sprinkle with Parmesan. Bake 30 minutes. 8 servings.
Peel and slice eggplant. Dip in ... top. Sprinkle with Parmesan cheese. Continue making layers until pan is full. Bake at 350 degrees for 60 to 90 minutes.
Brown ground beef ... sauce; simmer. Peel eggplant. Slice lengthwise ... Bake at 350 degrees. Bake until cheese is golden brown, approximately 45 minutes.
Peel and slice eggplant 1/4-inch thick in ... Mozzarella cheese. Bake at 350 degrees on center rack about 40 minutes. Allow to cool 15 minutes before serving.
Brown 1 pound ... while you fry eggplant. Slice eggplant. ... top. Bake about 30 minutes in 350 degree oven until cheese is melted and slightly browned.
Microwave eggplant 4 minutes, covered, ... remaining cheese. Cover dish with plastic wrap and microwave for 10 minutes. Let stand for 3 minutes before serving.
Trim ends of eggplant, cut into ... sauce and 1/2 cheese. Repeat layering, sprinkle Mozzarella cheese on top. Cover with plastic wrap. Microwave 10 minutes.
In large non ... cooking spray, brown eggplant slices; set aside. ... stirring frequently. Cook lasagna noodles as label ... heated through. Makes 8 servings.
Result Page: 1
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