assignmentPREPARATION
Cut the stems off the cabbage and cut each one in half (horizontally).
Then cut each in half again.
Total 8 flat discs of cabbage, about ¾ - 1 inch thick (for small heads).
Place on parchment lined baking sheet allowing some space between each slice.
Brush each slice with olive oil, coating thoroughly.
Then generously sprinkle with salt, garlic powder and paprika.
Flip steaks over and repeat with oil and seasonings.
Add a sprinkle of red pepper flakes if desired.
Bake at 400 for about 25 minutes until leaves are browned and center is tender. Serve hot.
Preheat oven to 375°. Lightly oil 2 large baking sheets and a 7X11" baking dish. Set aside.
Slice the eggplants crosswise into ½" slices. There is no need to peel them. Set aside.
One at a time, dip the eggplant slices into the egg white mixture, then coat both sides with the bread crumbs. Arrange the slices in a single layer on the prepared baking sheets. Bake for 20 minutes or until golden and very tender when pierced with a knife.
Arrange the remaining eggplant slices on top, pressing them down into an even layer. Top with the remaining sauce, mozzarella and Parmesan cheese. Bake, uncovered until the sauce bubbles and the top is browned, 25 to 30 minutes. Makes 6 servings
Preheat oven to 350°. Lay asparagus in a single layer on a sheet pan. Drizzle with olive oil, lemon juice and season with garlic powder and salt and pepper. Mix around with your hands and put back in a single layer.
Bake 20 minutes.
Let sit 5 minutes to melt the cheese.
Preheat oven to 350°. Set a large skillet over medium-high heat and add butter. Add zucchini and ½ tsp. salt; cook, stirring often, until just translucent, about 5 minutes. Use a slotted spoon to remove zucchini and set aside.
Add oil to pan and return to medium-high heat; add onion and garlic. Cook, stirring often, until onions are lightly golden, about 10 minutes. Remove from heat.
In a large bowl, stir together eggs, cottage cheese, Parmesan, spinach, parsley, onion/garlic mixture, remaining 1 tsp. salt and pepper.
Cover dish with foil and bake for 30 minutes. Remove the foil and bake until top is browned and bubbling, about 30 minutes more.