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Preheat oven to 425 degrees. 2. Slice eggplant into thick layers and place on a baking sheet. Coat and drizzle in olive oil. 3. Roast eggplant (flip until both sides have a brown, crust-like ...
Preheat oven to 425 degrees. Slice eggplant into thick layers and place on a baking sheet. Coat and drizzle in olive oil. Roast eggplant (flip until both sides have a brown, crust-like appearance ...
Remove the foil from the top of the eggplant and bake for about 10 minutes longer, until lightly browned on top. Remove from the oven and let rest for at least 15 minutes before unmolding. Cut ...
Preheat the oven to 450° and heat a grill pan. Brush the eggplant and tomato slices with olive oil and season lightly with salt. Grill the eggplant in batches over moderately high heat, turning once, until softened and lightly charred, about 4 minutes. Grill the tomatoes, turning once, until lightly charred but still intact, about 2 minutes.
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This fun recipe takes three comfort foods — eggplant Parm, sandwiches and garlic bread — and combines them into one irresistible package. With crispy rounds of eggplant, tomato sauce and fresh ...
Heat the oven to 425°F. Spray a baking sheet with cooking spray. Arrange the eggplant in a single layer. Bake for 20 minutes or until tender, turning halfway through baking.