Stuffed Eggplant Slices
2 large eggplants
2 large green peppers
2 medium tomatoes
1 large yellow pepper
1 large red pepper
1 large orange pepper
1 large white onion
4 tablespoons chopped parsley
2 tablespoons lemon juice
1/2 cup mozzarella cheese
2 cups béchamel sauce
1/4 cup mozzarella cheese
10 teeth pick or depend of how many slices you are using
Salt and pepper to taste
Peel, cut the eggplant lengthwise and sprinkle with salt and set aside for 1/2 hour or until become soft.
Cut all the peppers, onion and tomatoes into small pieces.
In a large bowl mix all vegetables add parsley, lemon juice and 1/2 cup of cheese, and mix it together.
Add salt as needed or to taste
Wash dry the eggplant slices to remove the access salt. Fill each slice with vegetable stuffing.
Rub a baking tray with oil or butter then lay down all the stuffed slices. Preheat oven to 350° bake for 20 minutes or less.
4 tablespoons flour
4 tablespoons butter
2 cups milk
In a large skillet heat the butter in a medium-heat, add the flour stirring continuously cooked. Add the milk and continue stirring until get thick, remove from heat.
If too thick you can add little milk to it.
Pour the Béchamel on the top of the slices tray, and sprinkle with 1/4 cup of the cheese.
Bake until golden brown. Serve hot with deferent dish.
Fried Stuffed Sardine with Parsley and Cheese
6 large size sardines
1 bunch chopped parsley
1 large chopped onion
3 tablespoons grated white cheese
3 tablespoons cream cheese
2 tablespoons grated mozzarella cheese
1 cup seasoned flour
1 cup bread crumb or crushed corn flakes
3 tablespoons grated parmesan cheese
4 tablespoons milk
3 teaspoons oil
1 cup chopped parsley to laid it on platter
5 slices of lemon
Oil for frying
Salt and pepper
Clean and wash the sardine very good. Cut the head. You can cut the tail if you like.
In a medium or large bowl add chopped parsley, onions, cheese, and salt and pepper.
Mix all ingredients together. Fill each sardine with this stuffing.
Dip the each sardine one at time into a shallow bowl of seasoned flour. And have two other bowls.
In the first bowl put eggs and beat it slightly diluted with milk and oil, stir these ingredients together with 8 strokes.
In the second bowl put bread crumb and parmesan cheese, mix it together.
Toss each sardine in flour then in egg mixture, then bread crumbs or corn flakes.
Handle the sardine very gently; place it on the rack to dry.
In a deep frying pan heat the oil on high heat, fry sardine in hot oil. Or electric frying pan.
Remove the fried sardines from oil and place it on absorbent paper or on a kitchen towel to absorb the excess oil. Transfer to a large platter laid with chopped parsley,
Put lemon slices on top.