Recipes for Free - where all
recipes are always free!
Recipes for Free - where all
recipes are always free!
Ingredients:
1 small eggplant cut into 1/4 inch slices
1 small red onion cut into thin slices
1 medium tomato cut into 1/4 slices
1 bunch of spinach stemmed and washed
1 can of your favorite marinaria sauce
1 cup of flour
3 eggs lightly beaten in a bowl
1 bag of Pepperidge Farm Herb Bread Crumbs
4 medium size portabello mushroom caps
1/4 cup of olive oil
2 tablespoons of balasmic vinegar
1 tablespoon of minced fresh garlic
4 slices of provolone cheese
Directions:
Marinate the portabello caps in olive oil, balsamic vinegar and garlic for about
10 minutes.
Grill mushroom caps.
Prepare eggplant by salting and placing on a plate on top of eggplant slices
and let sit for 10 minutes. (this will bring out the bitterness and cause the
eggplant to be more tender)
Dredge the eggplant in the flour, then through the egg mixture and roll in the
bread crumbs.
Saute in olive oil. (You will need two slices per serving)
Saute the onion slices in olive oil.
On a shallow baking dish or a cookie sheet, place one piece of eggplant, a small
amount of spinach, a tomato slice, a portabello slice, a slice of provolone
and top off with a slice of eggplant.
Bake in oven at 350 degrees F for about 10 minutes or enough to melt cheese.
