|Italian Cooking Encyclopedia|
|by Linda Frazier|
Each Italian region has its own favourite ingredients and cooking techniques and its own unique character.
Results 11 - 19 of 19 for italian stuffed eggplant
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 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.
Cut eggplant in half lengthwise ... sour cream, tomato paste and sugar together. Boil briefly and serve with stuffed eggplant. 400 calories per serving.
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.
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. ... Mozzarella cheese. Bake uncovered for only about 2-3 minutes, just until cheese melts. Cut each half into 2 pieces to serve.
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.
Wash eggplant under cold water ... baking pan. Combine bread crumbs and butter, sprinkle on top. Bake uncovered 25-30 minutes. Serve immediately. Serves 4.
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