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Meanwhile, in a medium size bowl, combine the ricotta cheese, parmesan and ½ teaspoon Italian seasoning. To assemble: Top each English muffin half with a slice of eggplant. Top eggplant slices with 2 tablespoons ricotta cheese mixture, spreading to coat evenly. Top with a second eggplant slice, tomato slice and mozzarella slice.
Preheat oven to 350°F. Place English muffin halves on parchment lined baking sheet. Brush cut sides of each English muffin with olive oil. Set aside.
A good eggplant parmesan has 3 key traits: thinly sliced, a crispy crust, and a melty mozzarella top. ... a crispy crust, and a melty mozzarella top. An air fryer helps to achieve these things and ...
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 ...
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.
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Sandra Lee Christiansen (née Waldroop; born July 3, 1966), [1] [2] known professionally as Sandra Lee, is an American television chef and author.She is known for her "Semi-Homemade" cooking concept, which Lee describes as using 70 percent packaged and 30 percent fresh products.
This eggplant Parmesan is creamy in the center with a crispy panko crust on the outside. Spaghetti with Creamy Lemon-Spinach Sauce. Photographer: Jen Causey, Food Stylist: Julian Hensarling, Prop ...