Dinner
Recipes1 pound Italian eggplant, sliced lengthwise 1/4 inch thick
1 pound zucchini, sliced lengthwise 1/4 inch thick
1 pound potato, sliced lengthwise 1/4 inch thick
3 tablespoons extra virgin olive oil, divided
2 tablespoons minced garlic, divided
1 pound onions, diced
1 (28-ounce) can crushed tomatoes
1 tablespoon tomato paste
2 tablespoons chopped parsley
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon cinnamon
1 teaspoon nutmeg
1/2 teaspoon allspice
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
2 tablespoons flour
2 cups 2% or whole milk
1 teaspoon nutmeg
1/2 cup grated parmesan cheese
2 egg yolks, beaten
16 ounces cottage cheese
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