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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 ...
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.
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.
Preheat oven to 400 degrees. Spread some marinara sauce on bottom of a 9-by-13 inch baking dish (to cover the bottom). Layer eggplant on top in 2 to 3 rows. Cover eggplant with remaining sauce. Mix together two cheeses. Sprinkle over top of sauce. Bake for 30 - 40 minutes or until bubbly, cheese is melted and golden brown.
"Place on a rimmed baking sheet and bake in a 400-degree oven (until) a paring knife can easily slide into the center. The time will vary depending on the size of the eggplant. Allow to cool ...
His recipe described eggplant seasoned with butter, herbs, cinnamon, other spices, and grated Parmesan cheese, which was then covered with a cream sauce of egg yolks before being baked in an oven. The modern version with Parmesan and tomato ragù as key ingredients appears several years later in Ippolito Cavalcanti's cookbook Cucina teorico ...
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