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The types of vegetarian dishes

There are many types of vegetarian dishes today that are not only nutritious, but satisfying enough to please any palette and fill the hungriest tummies. Vegetable dishes appeal to people with many different diets including meat-eaters and people striving to lose weight. Veggie dishes are also a great way to stretch your budget since meat tends to be more expensive. This article offers two great vegetarian recipes to enjoy.

Eggplant parmigiana

Ingredients - 2 cups tomato sauce
- 1 large egg
- 2 tbsp water
- 2/3 cup bread crumbs
- 1/3 cup Parmesan cheese, grated
- 2 eggplants, unpeeled & cut into 1/4-inch thick slices
- 1/4 cup olive oil
- 2 cups of mozzarella cheese, grated Directions 1. Heat oven to 350 degrees Fahrenheit.
2. Mix the egg and water together. Then, mix the bread crumbs and Parmesan cheese.
3. Dip the eggplant into slices into the egg mixture, then coat with the bread crumb mixture.
4. Place the eggplant slices on a baking sheet and bake for five minutes on each side.
5. Spread tomato sauce evenly around the inside of a 9 x 13 inch baking dish.
6. Place a single layer of eggplant slices in the dish. Sprinkle with mozzarella and parmesan cheeses.
7. Continue to layer the eggplant and cheese with the last layer being the cheese.
8. Bake at 350 degrees Fahrenheit for 30 minutes or until golden brown and cheese is bubbly.

Potato and bean enchiladas

Ingredients - 1 lb potatoes, peeled and diced
- 1 tsp cumin
- 1 tsp chili powder
- 1/2 tsp salt
- 1 tbsp tomato sauce
- 1 lb tomatillos
- 1 onion, chopped
- 1 bunch fresh cilantro, chopped
- 2 pkg corn tortillas
- 1 can pinto beans, drained and rinsed
- Oil, for frying Directions 1. Preheat oven to 400 degrees Fahrenheit.
2. Mix potatoes, spices, and tomato sauce in a bowl and put the mixture in a greased baking dish.
3. Bake for 20 minutes or until cooked through.
4. Place the onion and tomatillos in a pot with just enough water to cover and boil for ten minutes, then allow to cool.
5. Add the boiled vegetables and cilantro to a food processor or blender and puree until smooth.
6. Fry the tortillas one at a time in oil to soften.
7. Blend the pinto beans, potatoes, half the cheese, and half the cilantro together.
8. Fill each tortilla with the potato and bean filling. Roll the tortillas and place seam side down in an oiled 9 x 13 inch baking dish. Spoon the sauce over the enchiladas. Spread the rest of the cheese over the sauce and bake for 20 minutes or until heated through and cheese bubbles. Makes 12 servings

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