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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 ...
Repeat 2 more times with the remaining garlic and breaded eggplant, wiping out the skillet and adding more oil as needed. 4. Lightly oil a 10-inch springform pan. Line the bottom with a single layer of eggplant. Spread 1/2 cup of the tomato sauce over the eggplant. Top with a few mozzarella slices and sprinkle with 3 tablespoons of the parmesan.
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.
Classic eggplant Parm is filled with cheese, but this vegan eggplant Parmesan combines nondairy mozzarella cheese with nutritional yeast for a dairy-free cheesy substitute that gives you the ...
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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.
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. Spray 3-quart shallow baking dish with cooking spray. Stir the soup, milk and cheese in a small bowl. Layer half the eggplant, tomatoes, onion, basil and soup mixture in the prepared dish.
Recipes for eggplant Parmesan; and pasta with chicken, broccoli, and sun-dried tomatoes. ... Featuring a Tasting Lab on crushed tomatoes and Quick Tips for organizing ...
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