MamasHealth.com Home Healthy Vegetarian Recipes Artichoke pizza Artichoke stir fry Bell pepper cous cous Black beans and rice Blt Salad Blue cheese wrap Bourbon carrots Caribbean pink beans Crockpot chili Double baked potatos Easy bake fries Eggplant parmesean Garlic herb stir fry Green bean casserole Green beans & almonds Green curry stir fry Grilled eggplant New Orleans red beans Oven fried yucca Pecorino peppers Roasted bell peppers Sauteed collard greens Scrambled tofu Spring thyme medley Squash bake Stuffed chayotes Stuffed zucchini Sweet potatoes Tofu veggie bake Vegetable bake Vegetable quiche Vegetable soup Vegetarian lasagna Vegetarian pizza Vegetarian spaghetti Walnut potatoes Links   Email Mama Appetizer Recipes Beverage Recipes Bread Recipes Breakfast Recipes Burger Recipes Butter Recipes Casserole Recipes Chicken Recipes Crockpot Recipes Dessert Recipes Egg Recipes Jamaican Recipes Jelly Recipes Pickled Recipes Pasta Recipes Pizza Recipes Rice Recipes Salad Recipes Sauce Recipes Seafood Recipes Shake Recipes Soup Recipes Thai Recipes Tofu Recipes Turkey Recipes Vegetarian Recipes Essential cookware Wine info Mama's Kitchen Dilemmas Earth friendly products	Eggplant Parmesan Ingredients 1 egg 1 tbsp. water 1 small eggplant, cut into ¾ inch thick slices 1 c. dried bread crumbs 2 c. shredded mozzarella cheese 1/3 c. vegetarian spaghetti sauce 4 tbsp. grated Parmesan cheese 2 tbsp. olive oil Directions In small bowl, beat egg and water together. Place bread crumbs in a shallow dish. Dip eggplant slices into egg mixture and immediately into breadcrumbs (coat thoroughly). Heat oil in a large skillet over medium heat. Add eggplant slices. Cook 4-5 minutes per side or until golden brown. Sprinkle mozzarella cheese over eggplant slices during last two minutes to melt. While eggplant is cooking, heat vegetarian spaghetti sauce in medium-sized saucepan over medium heat. Top eggplant with sauce and Parmesan cheese before serving.       Eggplant Hash Browns Ingredients: 3 cups of potatoes, peeled and cubed 3 cups of eggplants, peeled and cubed salt and pepper 1/2 cup of vegetable stock 1 tbsp of olive oil 1/2 cup of Parmesan cheese 1/2 cup of milk 2 cloves of garlic, chopped 1 tbsp of flour 1 onion, chopped 1 tbsp of fresh thyme 1 tbsp of chopped basil Directions: In a skillet, boil the vegetable stock and potatoes. Cook the potatoes in the stock until they become soft. Set potatoes aside. Sautee the onion in the butter for 5 minutes. Add the eggplant and olive oil and cook until the eggplant becomes soft. Add the garlic and flour. Cook for another three minutes. Add the milk and potatoes. Cook for another 7-10 minutes.       Grilled potatoes Ingredients: 6 large potatoes, sliced ¼-in. thick 1/3 c. fat-free grated Parmesan cheese 1 c. shredded low-fat cheddar cheese, divided 1 c/ shredded low-fat mozzarella cheese, divided ¼ c. margarine, cubed 2 tsp. seasoned salt ½ tsp. pepper Directions: Divide potatoes equally between two pieces of aluminum foil that have been coated with non-stick cooking spray. Combine Parmesan cheese and ¾ c. each of the cheddar and mozzarella cheeses; sprinkle over the potatoes. Top potatoes with margarine, seasoned salt and pepper. Bring opposite ends of the foil together over the filling and fold down several times until tight. Grill, covered, over medium heat for 40 minutes or until potatoes are tender. Remove from the grill, sprinkle with remaining cheeses and serve. Serves 6-8 persons	Conflicts with step-children My battle with migraines: A true personal story Save money in the kitchen $900 MamasHealth Scholarship
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