Results 1 - 10 of 114 for eggplant or zucchini parmesan

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Wash zucchini or eggplant, remove ends and slice ... a layer of Parmesan cheese and a layer of ... Allow to cool several minutes before slicing.

Simple tomato sauce: In large ... of tomatoes; sauce or puree. Season with salt, pepper, ... Cook until thickened. Eggplant: Cut off tops and ... 1/2 cup grated Parmesan cheese, 1/8 teaspoon pepper and ... French or Italian bread.

MIX THE OIL WITH THE ... sides of the eggplant and zucchini. Lay the eggplant and ... heat for 4 or 5 minutes or until cooked. ... fennel seed and Parmesan. Repeat the layering with ... PRODIGY GUEST CHEFS COOKBOOK

Preheat oven to 350°F. Spray ... for another minute or two. In large kettle, add ... 1/2 cup of Parmesan cheese. Stir until smooth. Spray ... Slice and eat! . Hubbell

Saute eggplant, zucchini, onion and pepper in ... Cover with aluminum foil. Cook 30 minutes at 350 degrees, or until heated thoroughly. Serves 6-8.



Saute onion and garlic in ... degrees for 20 minutes. Sprinkle with Parmesan; cover and bake 5 minutes. Yield: 6 servings. (245 calories per serving)

Saute onion and garlic in ... minutes. Sprinkle with Parmesan; cover and bake an additional 5 minutes. Yield: 6 servings (245 calories per serving).

First, prepare the Bechamel sauce. Slice eggplants, zucchini, or potatoes thinly and fry in ... partially, add beaten egg yolks, salt and pepper.

Coat a Dutch oven with ... tender. Stir in eggplant, zucchini, green pepper, chicken, tomatoes, ... Top with 1/2 Parmesan and 1/3 Mozzarella cheeses and ... desired. Makes 8 servings.

Arrange eggplant in 1 layer on cookie ... sauce, Mozzarella and Parmesan. Top with all the zucchini and layer of remaining cottage ... for 30 minutes or until bubbly. Let stand 5 ... 140 calories per serving.

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