| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
Italian |
Veal, Italian |
2 |
Servings |
INGREDIENTS
| 8 |
oz |
Veal; two pieces |
| 2 |
oz |
Noodles |
| 1 |
c |
Red sauce |
| 3 |
sl |
Eggplant |
| 2 |
oz |
Parmesan cheese |
| 2 |
sl |
Mozzarella cheese |
|
|
ISBN 0-671-70817-1 ] |
INSTRUCTIONS
In a sauce pan saute the veal. Remove from the heat. Cook the noodles
until done and drain. Place the noodles on the bottom of a casserole dish.
Place the veal on top of the noodles and add the red sauce. Place the
eggplant on top and sprinkle with the Parmesan cheese. Cover with the
mozzarella. Bake at 350-degrees until brown and serve.
[ The Legends of Louisiana Cookbook; Sheila Ainbinder;
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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