|The Recipe Writer's Handbook|
|by Jane L. Baker|
This recipe writing style manual is an all-inclusive, one-stop source of practical information on recipe writing, editing and testing.
11 - 20 of 106 for eggplant moussaka
In butter in ... pepper and coat eggplant slices. Fry eggplant ... Sprinkle with Parmesan cheese. Bake 30 minutes. Serve hot, cut into squares with hot limas.
Cook until thick ... and pat dry eggplant. Place in ... brown. NOTE: skim milk, low fat butter and no cholesterol egg products work well in this recipe.
Cut eggplant into 1/4 inch ... on top of Moussaka, stir in ... cheese. Bake in a moderate oven 1 hour. Let stand for 10 minutes before cutting into squares.
Cut eggplant into 1/4 inch ... remaining cheese. Bake in a moderate oven for 1 hour. Let stand 10 minutes before cutting into squares to serve. Serve 6 to 8.
1. To prepare ... Then cut the eggplant into 1/2" thick ... butter and blend in flour; gradually whisk in heated milk. Continue cooking, stirring continually.
Pare eggplants, cut lengthwise ... Top with sliced mozzarella cheese. Spoon remaining sauce on top. Bake at 400 degrees for 20 minutes until golden brown.
Slice potatoes and ... batter and flour eggplant long ways 1/4 ... minutes, then uncover, serve with garlic bread, or garlic cheese bread and salad. Perfecto!
Thinly slice both eggplants (do not peel). ... beaten yolks, then combine the two. Add nutmeg, blend well. Pour over Moussaka. Bake 1 hour at 350 degrees.
Slice off stem end of eggplants and cut eggplant ... lightly browned. This is good if you make it ahead and just reheat for company and it even freezes well.
Peel and slice eggplant. Dip in ... 2-quart greased casserole. Top with cream sauce. Sprinkle with cheese. Bake in 350 degree oven for 25 minutes. Serves: 6.
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