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Ingredients:
Moosewood Cookbook Tomato Sauce:
2 tbsp Antica Olive Oil
1 serving Yellow Onion Large
2 tsp Basil, Dried
1 tsp Oregano, Dried
1 tsp Thyme, Dried
1 tsp Salt*
28 oz Hunt’s Crushed Tomatoes
6 oz Tomatoes Paste
6 clove Garlic Clove
1 serving Parsley
1 tbsp Honey
1/4 tsp Black Pepper
2 lb Eggplant (raw)
3/4 cup Milk, 1% Lowfat
2 cups Toasted Bread Crumbs
1 tsp Basil, Dried
1/2 tsp Oregano, Dried
1/2 tsp Thyme, Dried
1 tsp Canola/olive Oil
16 oz Mozzarella Cheese
2 oz Parmesan Reggiano
Directions
Moosewood Cookbook Tomato Sauce: Saute the onions over medium-low heat until soft, 8-10 minutes. Stir in the basil, oregano, thyme, and salt and continue to saute another minute. Add the canned crushed tomatoes, tomato paste, honey, and pepper (more or less to taste); stir together. Partially cover and simmer over low heat about 20 minutes while chopping/dicing the garlic. Add the garlic and simmer another ten minutes while chopping the parsley. Add the parsley at the last minute.
Shred the mozzarella and reggiano cheeses. Heat the oven to 375 F. Wash and slice the eggplant (two medium) horizontally. In a shallow dish, mix the crumbs with the basil, oregano, and thyme. Using the olive oil, oil a cookie sheet and a 9×13 pan (use your fingers to spread it around; you don’t need much oil at all). Dip the eggplant slices in the milk to coat both sides, then into the crumbs to coat both sides, and lay them on the cookie sheet (and 9×13 if you need the space). Bake them about 25 minutes. Pile any slices from the 9×13 pan onto the cookie sheet temporarily, and cover the bottom with a layer of sauce. Add a layer of eggplant, a layer of cheese, a layer of sauce, a layer of eggplant, a layer of cheese, and a layer of sauce. Sprinkle the parmesan/reggiano over the top and bake about 40 minutes.
Prep Time: 20 minutes
Cooking Time: 40 minutes
Serves: 8
Yield 8 servings