Menu Veggie Generator International Chef

Sure, I'd be happy to help you create a vegetarian Italian meal with a cool first course and a hot second course. Let's get started! For the first course, we will make a Caprese Salad. Here are the ingredients you will need: 4 large tomatoes 8 oz fresh mozzarella cheese 1/4 cup fresh basil leaves 2 tbsp balsamic vinegar Salt and black pepper Here are the steps to make the Caprese Salad: Slice the tomatoes and fresh mozzarella cheese into thin slices. Alternate the tomato and mozzarella slices on a plate. Add fresh basil leaves on top. Drizzle with balsamic vinegar and season with salt and black pepper. Refrigerate the Caprese salad for at least one hour before serving. For the second course, we will make Eggplant Parmesan. Here are the ingredients you will need: 2 large eggplants 1 cup of flour 2 cups of breadcrumbs 2 cups of tomato sauce 2 cups of shredded mozzarella cheese 1/2 cup of grated parmesan cheese Salt and black pepper Olive oil Here are the steps to make Eggplant Parmesan: Preheat oven to 375°F. Peel the eggplants and cut them into 1/4-inch thick slices. Season the eggplant slices with salt and let them sit for about 30 minutes to remove excess water. Rinse and dry the eggplant slices with paper towels. In a shallow dish, mix flour with salt and black pepper. In a separate dish, beat two eggs. In a third dish, mix breadcrumbs with grated parmesan cheese. Coat each eggplant slice with flour mixture, then dip in beaten eggs, and then coat with breadcrumb mixture. Heat olive oil in a large skillet and fry eggplant slices until golden brown. In a baking dish, layer tomato sauce, fried eggplant slices, shredded mozzarella cheese, and grated parmesan cheese. Bake in the oven for 25-30 minutes, until cheese is melted and golden brown. To serve, plate the Caprese salad as a cool first course, and serve the Eggplant Parmesan hot as a second course. I hope you find this recipe helpful and enjoyable. Good luck with your cooking!