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Friday Sep. 3, 2010
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Peoria Recipes
INGREDIENTS
1 Large Eggplant
2 Lbs red or low sodium vegetables broth 1 Medium Onion chopped 1 Medium green bell pepper chopped 4 cups peeled tomatoes 1 Tbsp. chopped fresh basil or tsp. dried 1 Tbsp. fresh parsley 1 tsp. fresh thyme or 1/4 ts. dried 1/4 cup water or low sodium vegetable broth 1/2 cup dried crumbs 3/4 cup partly skim mozzarella cheese, coarseley grated 1/4 cup grated Parmesan DIRECTIONS
1. Put eggplant, then crosswise into 1/2 inch slice, layer in colander, lightly sprinkled with salt. First layer place a 2-3 pound weight. Put a pot of water or large can of tomatoes on top. leave on 20 mins or longer when eggplant drains then rinse and pat dry.
2. In large heavy pot, heat broth in medium heat add Ing. and cook. striring until soften. Add garlic and bell pepper and cook stirring often until vegetables are tender about 7 mins. season to taste with black pepper. Add tomatoes, cover and cook over low heat 10 mins, uncover pot. stir in 1/2 tsp. salt and simmer until sauce thickens, about 1 hour. Add herbs and simmer 2 mins longer. 3. Preheat oven to 350 coat large baking sheet with cooking spray, dip eggplant slice in broth and coat in bread crumbs until well coated and arrange in prepared sheet. Bake until eggplant is tender and crumbs are crisp about - 30 mins. 4. Spray bottom and sides of an 8 inch square baking dish with cooking spray. Spread a thin layer of sauce on bottom and arrange half the eggplant slices on top. Scatter about 1/3 of Mozarella over eggplant, spread on thicken layer of sauce than first layer and sprinkled half of Parmesan cheese on top. Repeat layer, beginning eggplant and ending with Parmesan. 5. Cover and bake about 30 mins. Uncover sprinkle over remaining Mozarella and bake until cheese is melted and bubling. About 10 mins.
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