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Ingredients
US|METRIC
4 SERVINGS
- 1/2 eggplant (sliced into 1/4 inch thick slices)
- salt
- 4 Tbsp. olive oil
- 1 Tbsp. garlic powder
- 1 Tbsp. thyme
- 1/2 Tbsp. basil
- 1 tsp. rosemary
- 1 medium tomato (chopped)
- 1 lb. penne pasta
- 1 small yellow onion (thinly sliced)
- 1 tsp. salt
- 1 Tbsp. red wine
- 2 Tbsp. butter (unsalted)
- 2 Tbsp. flour
- 1/8 tsp. nutmeg
- 4 cups whole milk
- 1/2 cup Parmesan cheese (shredded)
- 1 cup red wine
- 1/4 cup balsamic vinegar
- 1/2 Tbsp. butter (unsalted)
- 1 tsp. salt
- 1/2 Tbsp. rosemary
- 1 Tbsp. thyme
- 1 tsp. garlic powder
- 1/2 eggplant (cut into 1/4 inch slices)
- salt
- 4 Tbsp. olive oil
- 1 Tbsp. garlic powder
- 1 Tbsp. thyme
- 1/2 Tbsp. basil
- 1 tsp. rosemary
- 1 medium tomato (cut into 1/2 inch slices)
- 4 romaine lettuce hearts (Baby, Chopped in half)
- 2 Tbsp. olive oil
- 1 small yellow onion (thinly sliced)
- 1 tsp. salt
- 1 Tbsp. red wine
- 2 Tbsp. butter (unsalted)
- 2 Tbsp. flour
- 1/8 tsp. nutmeg
- 4 cups whole milk
- 1/2 cup Parmesan cheese (shreeded)
- 1 cup red wine
- 1/4 cup balsamic vinegar
- 1/2 Tbsp. butter
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