|Anna Del Conte's Italian Kitchen|
|by Anna Del Conte|
The cookery of Italy is healthy and diverse. This book combines Anna Del Conte's four titles on Italian cooking - "La Pasta", "Gli Antipasti", "I ...
Results 11 - 19 of 19 for italian stuffed eggplant
Wash eggplant and cut off ... dish and put a little water in bottom of dish. Cover with remaining sauce. Cover with foil. Bake at 350 degrees until tender.
Cut eggplant in half lengthwise ... sour cream, tomato paste and sugar together. Boil briefly and serve with stuffed eggplant. 400 calories per serving.
Wash eggplant; cut in ... mixture and place in casserole dish. Top with tomato sauce and Mozzarella cheese. Bake at 300 degrees approximately 30-35 minutes.
Cut eggplant in half, lengthwise. ... Mozzarella cheese. Bake uncovered for only about 2-3 minutes, just until cheese melts. Cut each half into 2 pieces to serve.
Cook eggplant in boiling water ... with Tomato Sauce or serve on the side. To serve, cut in halves. Yields: 6 to 8 servings. Tomato Sauce can be made ahead.
Boil eggplant until tender and ... salt, Parmesan cheese, Italian seasoning, salt, pepper, ... extra Parmesan cheese on top. Bake at 350 degrees for 1 hour.
Cut 2 medium size eggplant in half: parboil ... beef, 1/2 cup Italian parsley, 1/4 cup ... tomato sauce over stuffed eggplants and sprinkle ... and pepper to taste.
Wash eggplant under cold water ... baking pan. Combine bread crumbs and butter, sprinkle on top. Bake uncovered 25-30 minutes. Serve immediately. Serves 4.
Preheat oven to ... mushrooms, garlic and eggplant in olive oil ... baking dish and fill with mixture. Sprinkle with cheese and bake for 5 minutes. Serves 4.
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