What's New
| 1. Apple Cranberry... Category: Recipes Created: November 14, 2011 |
| 2. Creamy Polenta with... Category: Products Created: November 14, 2011 |
| 3. Vietnamese Beef Pho... Category: Frozen Created: November 14, 2011 |
| more... |
Tried it Yet?
 Panko-breaded Tilapia Filets   Category: Frozen Views: 25914 Votes: 59 Reviews: 12 |
Magazine Issues
We have 213 guests online
|
|
|
Stuffed Eggplant(0 vote) 1 Large Eggplant
Click on a star to add your own rating  1/4 c. Sicilian Olive Oil 1/3 c. fresh Genova Pesto 1 c. Quattro Formaggio cheese 3/4 jar Puttanessca Sauce Heat oven to 400F. Slice eggplant in 8 slices lengthwise. Place on a cookie sheet and brush with oil on both sides. Bake for 10 minutes. Remove and spread each slice with pesto and sprinkle over cheese. Roll each slice and place seam side down in a baking dish. Pour over sauce and cook for anotber 10-15 minutes.Remove from oven and serve with sauce spooned on top. Submitted on 10/31/2009 by bunnyluv24 Number of people who have "favored" this: 0 Add your own reviewReviews (0)
Be the first to add a review
|
