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1 2-pound eggplant, cut lengthwise into 1/4-inch-thick slices; 6 clove garlic, smashed and peeled; 12 oz fresh mozzarella, sliced 1/4 inch thick; 1 cup freshly grated parmesan cheese; 1 cup basil ...
Orzo is simmered in a thyme and garlic tomato sauce, tossed with sautéed eggplant, topped with fresh mozzarella, ... fresh spinach (about 2 c.) 2 oz. Parmesan, finely grated (about 1 c.), plus ...
1 eggplant. 8 oz small container fresh marinara sauce. 1 fresh marinara sauce. 1 cup ricotta cheese. ... With sliced mozzarella, layer your final coating along top all of the ingredients.
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 ...
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.
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 ...
A good eggplant parmesan has 3 key traits: thinly sliced, a crispy crust, and a melty mozzarella top. ... Fresh Mozzarella Ball. Pasta of your choosing. Directions. Step 1. Peel the eggplant and ...
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 ...