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December 2018

Aggplant Recipes

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Vermont Spinach Salad

Vermont Spinach Salad Recipe
1/2 lb Spinach 1 sm Bermuda onion sliced 1/4 c Celery diced 1/4 c Olive oil 2 tb Tarragon vin...

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Eggplant Sorentino Recipe

Eggplant Sorentino recipe and other aggplant recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Eggplant Sorentino recipe  PDF


Marinara Sauce 1 sl Mozzarella
1/2 c Mozzarella, grated
1 c Ricotta cheese, grated
1 md Or large eggplant
Egg wash (1 cup Romano cheese, grated mi ed with 2 3 eggs 1 ts Garlic powder
Pinch parsley Pinch salt and pepper Flour Peel and slice eggplant into 1/8 inch slices. Dip in egg wash, then into flour to coat. Fry eggplant until golden brown, then drain. As if making a crepe, fill eggplant with Ricotta cheese and 1 slice Mozzarella, then roll. Place eggplant seam side down in baking dish that has some Marinara Sauce on bottom. Cover eggplant with more Marinara Sauce and top with more Mozzarella. Bake at 350 F for about 10 15 minutes or until cheese melts.
Marinara Sauce: 1 can whole Italian pear tomatoes 6 cloves garlic Oregano, basil, red pepper, salt to taste Olive oil In frying pan, cover bottom with olive oil. Brown 3 cloves garlic cut in half, then remove and discard. Crush tomatoes by hand and place in frying pan. Season to taste and simmer 15 20 minutes.

Eggplant Sorentino recipe and other aggplant recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 3.5 Rating 3.5
778 people have voted
Last Reviewed on 2018-12-16



Sunday, Dec 16 2018 Download & Print Eggplant Sorentino recipe  PDF   Aggplant recipes RSS   New

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8 lg Artichokes 2 c Mayonnaise 8 Garlic cloves minced 2 tb Olive oil 1 tb Orange juice, frozen concent 1 tb Orange zest Recipe by: Donald Cope, Doubletree Hotel, Monterey Prepare artichokes in the following manner: Discard lower leaves and stems and steam upright 30 45 minutes or until base can be pierced with a sharp knife. Drain inverted and chill. Make aioli by combining remaining ingredients and chill. ...

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