|Joy of Vegetarian Cooking|
|by Jasleen Dhamija|
This book was designed to make easy use of recipes intended to save cooking time and energy without compromising on taste.
51 - 60 of 106 for eggplant moussaka
1. Wash and dry unpeeled eggplant and zucchini; cut ... Parmesan cheese. Run under broiler 2 to 3 minutes, or until lightly browned on top. Makes 6-8 servings.
Brush both sides of eggplant slices with the ... cinnamon. Bake at 325 degrees for 40 to 45 minutes. Top with more parsley, if desired. Makes 8 to 10 servings.
Cut eggplant; sprinkle with ... eggplant and meat is finished. Cover with sauce. Sprinkle with grated cheese and bake at 350 degrees for 1 hour. Serves 10-12.
Brown the onions ... is absorbed. Slice eggplant and fry slices ... 375 degrees for about 1 hour. Serves 8. Mix and simmer over medium heat until thick.
Preheat oven to ... Peel and cut eggplant into 1/2-inch slices, ... over casserole, add the remaining cheese, dot with butter and bake about 45 minutes.
Slice eggplant crosswise into 1/2 ... squares. Both cream sauce and meat sauce may be prepared the day ahead and refrigerated. Amount: 10 to 12 servings.
Half unpared eggplants lengthwise; then slice ... In small bowl, beat eggs with wire whisk. Beat in 1/2 c. cream sauce; return to saucepan and mix well.
In skillet cook beef and onion until meat is browned. Drain off fat. Stir in vegetables, mushrooms, herbs and seasonings. Cook, uncovered for 15 ...
First, prepare the Bechamel sauce. Slice eggplants, zucchini, or ... stir constantly until thick. Cool partially, add beaten egg yolks, salt and pepper.
When you have ... minutes. Place the eggplant slices on an ... casserole, but when time is of the essence, it pays to be flexible. Serve with a crisp green salad.
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