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Roast eggplant (flip until both sides have a brown, crust-like appearance) and then set aside. Lower oven temperature to 400 degrees. Press out the dough into a larger rectangular shape.
Coat and drizzle in olive oil 3. Roast eggplant (flip until both sides have a brown, crust-like appearance) and then set aside 4. Lower oven temperature to 400 degrees 5. Press out the dough into a larger rectangular shape 6. Layer the eggplant in a domino-like effect along the left-hand side of the dough, leaving about two inches of space on ...
1. 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 ...
Working with 1 slice at a time, dredge the eggplant in the flour; shake off any excess. Dip the slice in the egg, letting any excess drip back into the bowl, then coat with the bread crumbs. 3.
Coat each eggplant slice with remaining olive oil and season with salt and pepper. Place each slice on prepared cookie sheet and bake for 12-15 minutes, or until just getting soft. Meanwhile, in a medium size bowl, combine the ricotta cheese, parmesan and ½ teaspoon Italian seasoning.
Add the eggplant and cook over moderately high heat, stirring often, until the eggplant is tender and browned, about 4 minutes. Transfer the eggplant to a bowl. 2. Heat the remaining 1 tablespoon of olive oil in the skillet. Add the garlic, shallot and celery and cook over moderate heat, stirring often, until the shallot is softened, 4 minutes.
1 / 3 cup garlic infused olive oil, divided; 12 slices eggplant, unpeeled, about 1½ inches thick; 1 / 2 tsp salt; 1 / 2 tsp fresh ground black pepper; 8 oz 1 eight ounce container whole milk ...
Ratatouille. This beautiful summer dish layers slices of eggplant with zucchini, tomato, bell pepper, onion, and summer squash. It's a show-stopping side that would be perfect alongside a roasted ...