Peel eggplant.
Cut the eggplants into
Sprinkle eggplant slices with salt and layer
Preheat a sandwich press. Spread tapenade over base of each roll then fill with spinach, capers, pepper, eggplant and mozzarella. Cook for 3-4 mins, until golden. Cut in half and serve.
Place eggplant in a colander and sprinkle
Mix eggs and milk.
Dip sliced eggplant into egg-milk mixture. Dredge in bread crumbs.
Brown in a frypan with vegetable oil. Place browned eggplant slices into oven-proof dish.
Top with sliced cheese.
Pour spaghetti sauce over all.
Bake at 350\u00b0 for 30 to 40 minutes.
br>Since this is an 'Italian' style marinade, consider matching it
Layer
eggplant
slices
on
Marinate trout in Italian dressing in the refrigerator overnight.
Preheat oven to 350\u00b0F.
Place trout in a well-greased shallow baking dish; discard excess marinade. Season trout cavities with salt, pepper, lemon pepper, and garlic powder to taste. Fill cavities partially with onion and parsley.
Drizzle melted butter over fish. Cover with aluminum foil and bake for 20 minutes. Remove foil and bake unti fish flakes easily with a fork. Allow 5-6 minutes for each 1/2 inch of thickness.
Bake eggplant wrapped in foil at 350\u00b0 for 1 hour.
Cut unwrapped eggplant lengthwise; remove pulp, mash and reserve. Saute onion and mushrooms in olive oil in skillet until lightly browned.
Stir in seasonings.
Mix into mashed eggplant.
Brown ground beef in skillet, stirring until crumbly.
Add to eggplant. Beat egg white with 2 tablespoons cheese.
Add with bread crumbs to eggplant; mix well.
Fill eggplant shells.
Sprinkle generously with Parmesan cheese.
Bake at 350\u00b0 for 30 minutes.
Peel eggplant.
Soak it in salted water in refrigerator for 30 minutes.
Soak dry bread crumbs in evaporated milk plus whole milk.
Pare and slice eggplant.
Layer in a shallow baking dish. Layer with onion and green pepper rings.
In small bowl, make sauce with all other ingredients.
Pour over vegetables.
Bake in preheated oven at 375\u00b0 for 30 to 35 minutes.
Serve at lunch or dinner.
In a glass 9 x 11 baking dish, place cleaned and trimmed chicken breasts, and season with salt and pepper, if desired.
Pour Italian salad dressing over to coat and let marinate in the fridge for 1 hour.
Preheat oven to 350 degrees.
After the hour of marinating, turn chicken breasts over and sprinkle evenly with oregano and grated parmesan cheese.
Bake in a 350 degree oven for 1 hour (or until juices run clear), checking after 45 minutes to make sure they do not get over-cooked.
Lightly Wash Mushrooms.
In a plastic ziplock bag, place Lemon Juice and Mushrooms and shake until coated (This will help the mushrooms keep their color).
Place Mushrooms in a small jar or bowl and add Italian dressing, Mix until throughly coated.
Chill for about an hour and serve.
eans, tomatoes, bullion, water and italian seasoning. Simmer over medium-low
In a greased 2 1/2 quart casserole, layer 1/3 of the zucchini, onion and tomatoes.
Squeeze 1 lemon, quartered, over all. Sprinkle 1/2 teaspoon Italian seasoning and 1/4 teaspoon red pepper flakes.
Repeat layers.
Dot with margarine.
Squeeze remaining lemon over all.
Cover and bake 1 hour at 350\u00b0 or until vegetables are done.
Yield:
4 servings.
Mix everything together, and form into golf ball size meatballs, or smaller if thats to your liking. Slowly drop meatballs into my old world Italian spaghetti sauce recipe #139406 when it reaches a slow simmer (about 1/2 hour into cooking time) Be sure to stir slowly and often so meatballs don't stick and crumble in the pot.
wer Roma tomatoes needed for recipe on a large spoon
large bowl toss the eggplant slices with salt. Place the
Roll dough until flat.
Layer with ham, salami and cheese. Chop up artichoke hearts, mushrooms, eggplant and peppers.
Spread out over meats and cheese.
Sprinkle seasonings over everything. Roll up jelly roll style.
Bake at 400\u00b0 for 20 minutes.
Cut
eggplant
crosswise into 1/2 inch slices; sprinkle with salt.
Let\tstand
30
minutes;
rinse
and
drain.
Dip eggplant in\tmixture of egg, water, oregano, salt and pepper. Saute in
oil until
brown,
about 8 minutes.
Spread 3/4 cup Italian
Sauce in\ta 13 x9-inch baking pan;
arrange eggplant over
sauce. Sprinkle with Mozzarella cheese; spoon remaining sauce
over. Sprinkle
with
Parmesan
cheese.
Bake
at 350\u00b0 until eggplant is tender, about 20 minutes.