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Main Dishes


RecipeRating
EGGPLANT PARMESAN
Heat remaining 1 1/2 cups oil in a deep 12-inch nonstick skillet over moderately high heat until hot but not smoking, then fry eggplant 4 slices at a time, turning over once, until golden brown, 5 to 6 minutes per batch. Transfer with tongs to paper towels to drain.

Spread 1 cup tomato sauce in bottom of a rectangular 3 1/2-quart (13- by 11- by 2-inch) baking dish. Arrange about one third of eggplant slices in 1 layer over sauce, overlapping slightly if necessary. Cover eggplant with about one third of remaining sauce (about 11/4 cups) and one third of mozzarella. Continue layering with remaining eggplant, sauce, and mozzarella. Sprinkle top with remaining 1/3 cup Parmigiano-Reggiano.

Bake, uncovered, until cheese is melted and golden and sauce is bubbling, 35 to 40 minutes.

Cooks' note:
Tomato sauce can be made 1 day ahead and chilled, covered.|This is so good!
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EGGPLANT PARMESAN
Heat remaining 1 1/2 cups oil in a deep 12-inch nonstick skillet over moderately high heat until hot but not smoking, then fry eggplant 4 slices at a time, turning over once, until golden brown, 5 to 6 minutes per batch. Transfer with tongs to paper towels to drain.

Spread 1 cup tomato sauce in bottom of a rectangular 3 1/2-quart (13- by 11- by 2-inch) baking dish. Arrange about one third of eggplant slices in 1 layer over sauce, overlapping slightly if necessary. Cover eggplant with about one third of remaining sauce (about 11/4 cups) and one third of mozzarella. Continue layering with remaining eggplant, sauce, and mozzarella. Sprinkle top with remaining 1/3 cup Parmigiano-Reggiano.

Bake, uncovered, until cheese is melted and golden and sauce is bubbling, 35 to 40 minutes.

Cooks' note:
Tomato sauce can be made 1 day ahead and chilled, covered.|
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Wild Boar Tips
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Whitsunday Quail
SERVING SUGGESTION: Serve the hot barbecued quail with salad greens and pickled vegetables. Ian Parmenter, "Consuming Passions" in association with Australian Broadcasting Corporation. Typed, but not tested, by Greg Mayman, March 1998 Posted to MM-Recipes Digest by "Rfm" on Sep 10, 98 ----- ----------
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White Bean-And-Sage Cassoulet
leaves, if desired. Recipe by: Cooking Light Posted to EAT-LF Digest by sherilyn70@earthlink.net on Apr 16, 1999, ----- ----------
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Wayne Newton's Teriyaki
Posted to MM-Recipes Digest V4 #6 by valerie@nbnet.nb.ca (valerie) on Feb 08, 1999 ----- ----------
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Waffles Deluxe
Posted to bbq-digest by "Judge Dave" on Jul 10, 1999, ----- ----------
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Vietnamese Grilled Pork With Rice Stick Noodles
REG 4 shared by Karin Baumgardner, Issaquah, WA, USA [ksbaum@aol.com] Recipe by: Asian Noodles - Nina Simonds Posted to EAT-LF Digest by KSBAUM@aol.com on Feb 15, 1999, converted by MM_Buster v2.0l. ----- ----------
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Vermont Breakfast Pizza
MAKE YOUR OWN APPLE PIE SPICE. MIX 3 TBSP. CINNAMON, 1 TBSP. NUTMEG AND 1 TBSP. ALLSPICE. Posted to MM-Recipes Digest V4 #10 by inadayz@lmf.net on Mar 30, 1999 ----- ----------
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Vermicelli Salad with Sliced Pork
Serve the salad at room temperature or chilled. Recipe by: Healthy Ways with Pasta Posted to EAT-LF Digest by KSBAUM@aol.com on Jun 30, 1999, converted by MM_Buster v2.0l. ----- ----------
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