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AUBERGINES STUFFED WITH CHEESE AND BECHAMEL

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AUBERGINES STUFFED WITH CHEESE AND BECHAMEL

materials

* 1 package prepared sauce
* 5-6 large aubergines
* Tomato slices
* 1 / 4 cup chopped green pepper
* 2-3 tablespoons parsley
* 2 cups grated Gruyere
* nutmeg
* salt
* pepper

Cut the eggplants in half and carved in flesh. removehis bread and coat with salt.
Rinse and drain toleave the water. Fry and the array in pyrex. In a bowl,
Mix the cheese with the pepper.
Place of this mixture onto each eggplant and sprinkle with parsley.
Sprinkle pepper and put the sauce. Sprinkle the sauce with nutmeg. Place 1-2
Sliced tomatoes on each eggplant. Sprinkle a little cheese and
salt and pepper.
Bake at 175 degrees Celsius for 15 minutes.

kitchen tools

Recipes

Serves: 4

Fried Asparagus

Ingredients

1 pound asparagus
trimmed 1 pound asparagus
trimmed
1 egg
1 tablespoon milk
1 cup fine dry bread crumbs
olive oil for frying
salt and pepper to taste
4 ounces freshly grated romano cheese

Instructions

1. Cook asparagus spears in boiling salted water until barely tender. Drain on paper towels.

2. In wide bowl, beat egg with milk. Dip asparagus spears into egg mixture, then into bread crumbs.

3. Heat enough oil to cover asparagus to 364 degrees in deep fryer or large skillet. Diameter of pan should exceed length of spears. Fry coated asparagus, a few at a time, until lightly browned, about 2 minutes. Drain on paper towels.

4. Season with salt and pepper. Sprinkle with grated cheese.

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