Does anyone have Moosewood cookbook & can give me a recipe out of it please?

Home Forums Decaffeinated Coffee Does anyone have Moosewood cookbook & can give me a recipe out of it please?

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    I am hungry for that one called “1970’s eggplant (still good) each time i see my little eggplants growing older in the crisper.

    But do not want to purchase a used second hand book, as it may have non kosher crumbs stuck to the pages…you know…it gets complicated sometimes.

    could you please share with me that recipe out of the kindness in your heart, or at least out of pity for a little hungry eggplant lover?

    good shabbos everyone.

    miss ya all.



    ☕ DaasYochid ☕

    Is this it?


    Moosewood Cookbook Tomato Sauce:

    2 tbsp Antica Olive Oil

    1 serving Yellow Onion Large

    2 tsp Basil, Dried

    1 tsp Oregano, Dried

    1 tsp Thyme, Dried

    1 tsp Salt*

    28 oz Hunt’s Crushed Tomatoes

    6 oz Tomatoes Paste

    6 clove Garlic Clove

    1 serving Parsley

    1 tbsp Honey

    1/4 tsp Black Pepper

    2 lb Eggplant (raw)

    3/4 cup Milk, 1% Lowfat

    2 cups Toasted Bread Crumbs

    1 tsp Basil, Dried

    1/2 tsp Oregano, Dried

    1/2 tsp Thyme, Dried

    1 tsp Canola/olive Oil

    16 oz Mozzarella Cheese

    2 oz Parmesan Reggiano


    Moosewood Cookbook Tomato Sauce: Saute the onions over medium-low heat until soft, 8-10 minutes. Stir in the basil, oregano, thyme, and salt and continue to saute another minute. Add the canned crushed tomatoes, tomato paste, honey, and pepper (more or less to taste); stir together. Partially cover and simmer over low heat about 20 minutes while chopping/dicing the garlic. Add the garlic and simmer another ten minutes while chopping the parsley. Add the parsley at the last minute.

    Shred the mozzarella and reggiano cheeses. Heat the oven to 375 F. Wash and slice the eggplant (two medium) horizontally. In a shallow dish, mix the crumbs with the basil, oregano, and thyme. Using the olive oil, oil a cookie sheet and a 9×13 pan (use your fingers to spread it around; you don’t need much oil at all). Dip the eggplant slices in the milk to coat both sides, then into the crumbs to coat both sides, and lay them on the cookie sheet (and 9×13 if you need the space). Bake them about 25 minutes. Pile any slices from the 9×13 pan onto the cookie sheet temporarily, and cover the bottom with a layer of sauce. Add a layer of eggplant, a layer of cheese, a layer of sauce, a layer of eggplant, a layer of cheese, and a layer of sauce. Sprinkle the parmesan/reggiano over the top and bake about 40 minutes.

    Prep Time: 20 minutes

    Cooking Time: 40 minutes

    Serves: 8

    Yield 8 servings



    always runs with scissors fast

    Theres a new version on Amazon that I believe has everything from the older ones but not sure. Look into it.


    daas yochid i feel so bad. you are such a sweetheart to go to all that time and trouble for me and my eggplant that i will bli neder use your recipe just cause its bashert i got that one when i asked for the other. bless you.thanks


    ☕ DaasYochid ☕

    Always run, I have to be honest, I didn’t type the whole thing out, I copied and pasted. If you want to use it, great (and let me know how it turns out!) but don’t feel obligated.

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