DAY Recipe

I’ve seen portobello mushrooms in so many restaurant dishes lately that I decided to develop my own recipe,” says Eileen M. Watson of Oviedo, Florida. “I like to serve these stuffed mushrooms as an appetizer when I entertain, but they also make a terrific meatless entrée.”

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INGREDIENTS

1 eggplant (medium to large)
2 garlic cloves (roasted would be good too)
1-2 tablespoon tahini
1 teaspoon kosher salt (or to taste)
2 tablespoons fresh parsley
1 teaspoon pizza seasoning
1 teaspoon apple cider vinegar
1 teaspoon olive oil

DIRECTIONS

Preheat oven to 400°F.
Prick eggplant all over with fork and place in foil and make a "cradle" for eggplant.
Place eggplant with foil on baking sheet and bake for 35-45 minutes (depends on size of eggplant) or until collapsed and easily [...]

INGREDIENTS

2 eggplants
3 onions
3 garlic cloves
1/4 cup margarine
16 ounces ground sausage
2 (26 1/2ounce)cans spaghetti sauce
black pepper
12 slices of sandwich cheese

DIRECTIONS

Cook sausage with minced onions, and garlic.
Add cubed eggplant, when meat is done, and onions are light brown.

Continue cooking for 7 minutes.

Add margerine,spaghetti sauce, and pepper.

Mix all.

Put in cassarole pan.

Top with chesse.

Bake in oven, at 325F for 50 minutes.

Serve hot, or very warm.

INGREDIENTS

2 tablespoons olive oil
2 tablespoons butter
1 medium onion , chopped
1 lb lean ground beef
1 medium eggplant
1 garlic clove , minced
1/2 cup chopped carrots
1/2 cup sliced celery
1 (28ounce)can pear shaped Italian-style tomatoes
2 (14ounce)cans beef broth
1 teaspoon salt
1 teaspoon sugar
1/2 teaspoon pepper
1/2 teaspoon ground nutmeg
1/2 cup salad macaroni
2 tablespoons minced parsley
grated parmesan cheese

DIRECTIONS

Heat oil and butter in a Dutch oven, add onion and saute until limp (about 3 minutes).Add the meat and stir over the heat until it loses its pinkness. Add eggplant, garlic, carrots, celery, tomatoes ( break up with fork), beef broth, salt, [...]

INGREDIENTS

3 large eggs
3 tablespoons water
1 3/4 cups dry breadcrumbs (or use panko breadcrumbs)
1 pinch cayenne pepper (optional, I like to add it in)
1 teaspoon italian seasoning
1/2 teaspoon ground black pepper
1/2 teaspoon seasoning salt
1/4 cup grated parmesan cheese
2 large eggplants (sliced into 16-18 1/2-inch slices)
3-4 tablespoons olive oil
grated parmesan cheese (use as much as desired, I use about 3-4 tablespoons per layer)
4 cups grated mozzarella cheese , divided
4 cups prepared pasta sauce (or use as much as desired)

DIRECTIONS

Grease a 13 x 9-inch pan.
In a shallow bowl whisk the eggs with [...]