Oh – that’s how I make alfredo sauce. I like to add chicken sauteed in olive oil and garlic, or sliced portobello mushrooms cooked the same way, and served over angel hair pasta.
I’ve just tried this, with eggplant. Not bad, though I had to use Hunt’s sauce in the tin instead of my preferred Prego. It reminded me a bit of moussaka.
Simple one here, that I got from the delicious Nigella Lawson. It’s kind of Italian, and good if you miss potato chips.
Get a block of parmesan, and a vegetable peeler. Cut slices off the cheese and put them on aluminum foil. Broil them very hot until they start to bubble - only takes a minute or so. Remove them and while they’re still warm, peel them off the foil and let them cool on a plate.
Bada bing, delicious, crunchy parmesan chips.
I tried the parmasan chicken again, only this time I used the leftover sauce from the eggplant lasagna (I added extra minced garlic, oregano and pepper). After browning the chicken breasts and adding the sauce, I put a slice of fresh mos on each one. Tasty.
I tried the spaghetti squash. Weird stuff. It really does look like pasta! Doesn’t taste like pasta, but it’s good.
And the parmasan thing: I’ve just cooked parmasan-‘breaded’ eggplant slices.
Awesome! Glad to hear its working out for you. Sorry to hear about the TJ’s situation though. However you can get marinated peppers & artichokes & mushrooms & olives at any mid to upsale supermarket. Yum yum.