listening to: greymachine :: wolf at the door/sweatshop

Ingredients: 2 eggplants, peeled and sliced italian breadcrumbs 2 eggs 1 tbsp white horseradish balsamic vinegar 4 garlic cloves, minced salt yellow pepper, sliced green pepper, sliced 4 green onions, sliced | ginger black peppercorn fennel seed canola oil dried basil dried oregano 2 cans, plain spaghetti sauce mozzarella cheese parmesan cheese cheddar cheese |
Preparation:
- preheat oven to 350°
- peel and slice eggplant; dip eggplant slices in egg and into italian breadcrumbs
- bake slices for 5-10 minutes or until light brown
- in a sauce pan, heat canola oil
- add garlic, ginger, fennel and peppercorns
- stir in green onion and yellow and green peppers
- add in white horseradish, balsamic vinegar and salt to taste
- stir in spaghetti sauce, basil and oregano
- heat mixture until slightly bubbling
- grease a casserole pan and put layer of spaghetti mixture on bottom of pan
- place layer of baked eggplant slices on top
- coat with mixture of parmesan, mozzarella and cheddar cheese
- repeat spaghetti sauce, eggplant and cheese until all ingredients are used
- cover with foil and heat in oven for 40-45 minutes
serve with a nice salad and bread and you're good to go
Yay! thank you :)
ReplyDelete