Eggplant Veronese

Ingredients: 2 medium eggplant, 1/2 cup flour, 2 large eggs, 1/2 cup milk, 2 cups cracker meal, 1/2 tbsp seasoned salt, 2 tsp dried parsley flakes, 1/4 - 1/2 cup olive oil, 8 oz your favorite store bought pasta (until ours is available), 1 - 2 jars Florentine Marinara, shredded mozzarella and provolone cheese blend, ricotta cheese 1. Cut skin off eggplant, and slice to 1/2 inch thickness. 2. Place eggplant and flour in a sealed container. Shake well to dust eggplant. 3. Beat eggs in bowl; stir in milk. 4. In a separate bowl, mix cracker meal, seasoned salt and parsley. 5. Dip eggplant into egg mixture, then lightly cover each with cracker meal. 6. Heat olive oil on medium high heat. 7. Saut

Cheese Bread with Florentine Marinara

Start your next dinner party right with this easy, delicious appetizer. Ingredients: Italian sub buns, butter, garlic powder, shredded mozzarella/provolone blend, Florentine Marinara 1. Preheat oven to 350 2. Melt butter 3. Cut desired amount of sub buns lengthwise and brush on butter. Sprinkle with garlic and pat bread together. 4. On a baking sheet, place bread open face down and cook 5 minutes. 5. Remove, turn over and top with cheese. Bake for another 10 minutes. 6. Serve with a side of marinara. 7. Enjoy!

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