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Recetas en Espanol
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Quick Stovetop Vegetable Parmesan for Two

 

Ingredients

  • 1 medium sized eggplant, zucchini, or squash, peeled and sliced into four pieces
  • salt
  • 1 cup Sorrento® Part Skim Ricotta Cheese
  • 1 slice Sorrento® Mozzarella cheese
  • 2 cups prepared pasta sauce
  • 1/2 cup grated parmesan cheese
  • olive oil for sautéing

Cooking Instructions

Salt both sides of vegetable slices and let sit for 20 minutes. Wash off salt and dry on paper towels.

Heat 3 tablespoons of olive oil in large skillet. Sauté slices until slightly soft and lightly browned.

Top each vegetable slice with 2 - 3 tablespoons of sauce, then 1/4 cup ricotta, then a slice of mozzarella. Spoon a little sauce over cheese and top with Parmesan.

Cover pan, turn heat down to low and let cook for 15 minutes.

Serve immediately.

This recipe provided by Sorrento
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