OmniMediaGroup: format & tag

2007-01-30T18:06:12Z

format & tag

OmniMediaGroup: off to Italy initial recipe

2007-01-29T16:21:48Z

off to Italy initial recipe

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Eggplant Parmigiana

* 2 small eggplants; unpeeled cut into 1/4-inch rounds
* 2 eggs; lightly beaten
* 1-1/2 cup bread crumbs
* 1/2 teaspoon salt
* 1/8 teaspoon pepper
* 1 garlic cloves peeled and halved
* 3/4 cup olive oil
* 20 ounce tomatoes, canned
* 1/3 cup tomato paste
* 2 tablespoon minced basil
* 1 teaspoon salt
* 1/8 teaspoon pepper
* 1 cup grated parmesan cheese
* 1/2 pound mozzarella cheese; thinly sliced

Dip eggplant slices in eggs, then in bread crumbs seasoned with salt and
pepper. Refrigerate 20 minutes. In a large saucepan, saute garlic in 2
tablespoons oil for 1-2 minutes. Remove garlic and add tomatoes, tomato
paste, basil, salt and pepper. Cover and simmer 30 minutes. Preheat oven to
350F. Brown eggplant in 1/4-inch oil in a large skillet. Drain on paper
towels. Put a thin layer of tomato sauce into a baking dish and layer
eggplant, sauce, Parmesan and mozzarella, alternately. End with mozzarella
on top. Bake, uncovered, for 30 minutes.

@@ Line 1: / Line 1: @@
-Eggplant Parmigiana
+== Eggplant Parmigiana ==
+<!--Short Adsense-->
+{| align=right
-* 2 small eggplants; unpeeled cut into 1/4-inch rounds
+|-
 * 2 eggs; lightly beaten
-* 1-1/2 cup bread crumbs
+<adsense>
-* 1/2 teaspoon salt
+google_ad_client = "pub-5512298628457000";
-* 1/8 teaspoon pepper
+google_ad_width = 120;
-* 1 garlic cloves peeled and halved
+google_ad_height = 240;
-* 3/4 cup olive oil
+google_ad_format = "120x240_as";
-* 20 ounce tomatoes, canned
+google_ad_type = "text_image";
-* 1/3 cup tomato paste
+google_ad_channel = "";
-* 2 tablespoon minced basil
+google_color_border = "FFFFFF";
 * 1 teaspoon salt
 * 1/8 teaspoon pepper
-* 1 cup grated parmesan cheese
+* 1 cup grated [[Recipe Ingredient:=parmesan cheese]]
-* 1/2 pound mozzarella cheese; thinly sliced
+* 1/2 pound [[Recipe Ingredient:=mozzarella cheese]]; thinly sliced
+=== Directions: ===
 Dip eggplant slices in eggs, then in bread crumbs seasoned with salt and
 pepper. Refrigerate 20 minutes. In a large saucepan, saute garlic in 2
@@ Line 25: / Line 42: @@
 eggplant, sauce, Parmesan and mozzarella, alternately. End with mozzarella
 on top. Bake, uncovered, for 30 minutes.

Directory:KJ Kitchens/Eggplant Parmigiana - Revision history

OmniMediaGroup: format & tag

OmniMediaGroup: off to Italy initial recipe