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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

2 Cheese Baked Veggies Recipe

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This recipe for 2 Cheese Baked Veggies is from My Mother, Norma Willcox's Treasured Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 large onions
5 T. olive oil, divided
1 large eggplant
3 medium zucchini
3 medium tomatoes
Salt and Pepper
2 cloves of garlic
1 tsp. oregano
½ lb. mozzarella cheese block
3 T. Parmesan Cheese
Directions:
Directions:
Cut onions into thin slices, cook medium-low with 3 T. olive oil until lightly golden. Peel and cut eggplant in ¼ inch slices, sprinkle with salt. Spray baking sheet. Bake 400º 5-10 minutes, until softened, not brown. Peel zucchini and cut into thin slices. Cut tomatoes in thin slices, cut Mozzarella in half then into thin slices. Finely chop garlic. Stir garlic and oregano into cooked onions. Spread onion mixture in baking dish. Arrange in the order and standing; eggplant, zucchini, tomatoes and mozzarella on top of onion mixture. Sprinkle salt, pepper and 2 T. olive oil. Bake 325º for 1 hour until veggie juices have evaporated and veggies have begun to caramelize. Press down veggies with fork, sprinkle with parmesan cheese and bake 10-15 minutes. Serve in baking dish - hot or cold.
Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
Reheats well, Good!

 

 

 

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