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Results 31 - 40 of 114 for eggplant or zucchini parmesan
Slice eggplant 1/2 inch thick, sprinkle with ... 1 hour. Slice zucchini and mushrooms. Dice the peppers. ... cheese. Serve at once. Serves 8 to 10.
32. VEGETABLE PIE
Prepare the pie crust mix, ... inch pie plate or quiche dish (I prefer my ... cup of the Parmesan cheese. Saute garlic, onions, pepper and zucchini in 3 tablespoons of oil, ... large skillet. Brown eggplant slices, a few at a ... tender. Makes 6 servings.
1. Cut eggplant crosswise into 1/2 inch (1.5 ... 2. Thinly slice zucchini. Core, seed and dice ... Serve risotto at once. Makes 8 to 10 servings.
Drain and coarsely chop tomatoes. ... 15 minutes. Mix zucchini and eggplant and continue baking covered, 60 more minutes or until vegetables are tender. Stir ... Sprinkle top with Parmesan cheese just before serving.
This recipe is based on ... Note: Whole wheat or white flour is o.k., and ... aside. 3. Dust eggplant or zucchini slices. Fry in oil for ... French bread and salad.
Cook noodles and set aside. ... oil in processor or blender. Set aside. Layer noodles, ... top. Top with Parmesan cheese or sauce. Bake 350 degrees for 1 hour.
In a soup kettle, saute ... teaspoon salt, carrot, eggplant and celery. (If you use zucchini add it with the green ... with parsley and Parmesan cheese. Excellent with green salad ... to 6 generous servings.
In a large pot put ... vegetables are tender. This is a very versatile dish. Good hot or cold as a vegetable or fish or chicken can be baked in it.
Preheat broiler. Trim ends off eggplant and zucchini; cut each vegetable lengthwise ... and serve warm or at room temperature. Serves 6 to 8 people.
Melt butter in large skillet. Add eggplant, onion, squash, green pepper, zucchini and garlic. Saute over medium-high heat about 10 minutes or until vegetables are tender. Add ... 6 to 8 servings.
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