|
|
|
Eggplant Preparation 2 large eggplants salt and pepper to taste 2 c. gluten free all purpose flour olive oil Slice eggplant to 1/4 inch thickness. Arrange in colander by layers. Salt each layer. Let stand 20 minutes, then rinse off the salt. Add salt and pepper to flour and coat eggplant slices with flour mixture. Saute eggplant in olive oil until browned. Let slices sit between paper towels to drain excess oil. Tomato Sauce 8 large tomatoes, sectioned 1 large can of tomato sauce 1 large onion, sliced 1 8-oz. box sliced mushrooms 2 cloves garlic, chopped salt and pepper to taste 1 Tbsp. oregano 1 Tbsp. basil Cook for 30-45 minutes on medium heat. Casserole Assembly 8 oz. of gluten free elbow macaroni 1 lb. shredded mozzarella cheese 16-oz. container of grated Parmesan cheese Cook macaroni according to package directions. Drain. In a casserole dish, put a layer of tomato sauce, then eggplant, then cheeses. Repeat another layer of these. Add a layer of all the pasta. Repeat 2 more layers of eggplant, tomato sauce, and cheeses. Cover with foil and bake for 1 hour in a preheated 375 degrees oven. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |