| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs, Dairy |
|
Vegetable |
4 |
Servings |
INGREDIENTS
| 1 |
sm |
Eggplant; unpeeled, cut in 1/2" slices |
| 3/4 |
c |
Tomato sauce |
| 1 |
sm |
Onion; peeled and sliced |
| 1 |
sm |
Bell pepper; sliced |
| 1 |
cn |
(4-oz) mushrooms; drained |
| 1 |
pn |
Of basil |
| 1 |
pn |
Oregano |
|
|
Garlic salt to taste |
|
|
Pepper to taste |
| 4 |
oz |
Mozzarella cheese; shredded |
| 1 |
tb |
Parmesan cheese; grated |
INSTRUCTIONS
From: CookieTstr@aol.com
Date: Mon, 13 May 1996 01:16:02 -0400
Recipe by: Claudia Willsea Bake eggplant slices on ungreased cookie sheet
for 20 minutes at 400 F until soft. Combine rest of ingredients, except
cheeses, in saucepan and simmer for 20 minutes. Layer 1/2 the eggplant, 1/2
the sauce, and 1/2 of the cheeses in a square baking dish. Should have two
full layers in dish. Bake for 30 minutes at 350 F.
MC-RECIPE@MASTERCOOK.COM
MASTERCOOK RECIPES LIST SERVER
MC-RECIPE DIGEST V1 #82
From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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