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Ina Garten's Baked Virginia Ham by Ina Garten Dress up a fully-cooked spiral ham with a simple glaze featuring Dijon mustard, mango chutney, garlic, brown sugar and orange. Pour the glaze over the ...
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.
"Cook Like a Pro," page 244. This flavorful hash bowl has bacon, sautéed onion, crispy Yukon potatoes, shredded Brussels sprouts, tender short ribs, and a splash of Sriracha for a bit of a kick.
Fans of the Food Network host, 74, can explore more of Garten’s recipes in her upcoming cookbook titled Go-To Dinners. “Cooking during the pandemic got pretty crazy, even for me, so I devised ...
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.
Get the full recipe for Ina Garten's parmesan smashed potatoes here. And Garten's roasted rosemary potatoes are the easiest Thanksgiving side dish. Ina Garten's rosemary roasted potatoes.
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. Preheat oven to 400 degrees.
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.