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1. Preheat the oven to 350°. In a blender or food processor, puree the tomatoes with their juices and the 2 tablespoons of olive oil. Season the sauce with salt. 2. Put the flour, eggs and bread ...
In a shallow bowl, whisk together eggs and buttermilk. Place breadcrumbs in another bowl. Slice eggplant around 1/4-inch thick and dip each slice into egg mixture, then into breadcrumbs. Heat 2 tablespoons olive oil in over medium heat. Sauté eggplant until golden brown on each side; add additional oil as needed. Place on paper towel to drain.
Slice eggplant around 1/4-inch thick and dip each slice into egg mixture, then into breadcrumbs. Heat 2 tablespoons olive oil in over medium heat. Sauté eggplant until golden brown on each side ...
A good eggplant parmesan has 3 key traits: thinly sliced, a crispy crust, and a melty mozzarella top. An air fryer helps to achieve these things and without excess oil. ... The 10 best holiday ...
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 the side. Coat eggplant with ...
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Yields: 4-6 servings. Prep Time: 15 mins. Total Time: 1 hour. Ingredients. 1 1/4 lb. Italian eggplant (about 3) or 1 large globe eggplant, cut into 1" pieces
Parmigiana (/ ˌ p ɑːr m ɪ ˈ dʒ ɑː n ə,-ˈ ʒ ɑː-/, Italian: [parmiˈdʒaːna]), also called parmigiana di melanzane (Italian: [parmiˈdʒaːna di melanˈdzaːne;-ˈtsaːne]), melanzane alla parmigiana (Italian: [melanˈdzaːne;-ˈtsaːne ˌalla parmiˈdʒaːna]) or, in the United States, eggplant parmesan, is an Italian dish made with fried, sliced eggplant layered with Parmesan ...
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