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In her one-pan take on the iconic Italian dish, Giada De Laurentiis simplifies the prep and cooking process to under an hour by making eggplant Parm boats. Slice slender Japanese eggplant in half ...
In this easy sheet-pan dinner, a sweet-and-savory glaze and a colorful medley of vegetables transform ordinary drumsticks into a satisfying meal. View Recipe. Roasted Salmon with Smoky Chickpeas ...
This simple sheet pan recipe, featuring miso-glazed (and budget-friendly) cod, roasted broccoli and fragrant rice, makes cooking fish at home an absolute breeze. Each serving contains a whopping ...
The piperade is spread thinly in a baking tray or casserole dish, then layered on top with evenly sized, thinly sliced rounds of zucchini, yellow squash, Japanese eggplant, and roma tomatoes, covered in parchment paper, then baked slowly for several hours to steam the vegetables.
Using a fork, prick the eggplant in a few places. Add the eggplant to the casserole, cover and cook over moderately low heat, turning once, until charred on the outside and soft within, about 40 minutes. 2. Transfer the eggplant to a colander set in the sink. Using a sharp knife, make a lengthwise slit in the eggplant; let drain for 10 minutes.
2. Generously salt eggplant on both sides. Leave at room temperature, uncovered, for 30 – 60 minutes. Meanwhile, preheat the oven to 350 degrees F. 3. Squeeze each slice to remove the maximum amount of liquid, brushing off excess salt grains. 4. Place slices in a single layer on a cookie sheet. Drizzle with a few tablespoons of the olive oil. 5.
Fresh roasted eggplant, hearty tomato sauce, and ricotta and mozzarella cheeses come together in this easy eggplant rollatini casserole recipe.
View Recipe. Panko breadcrumbs make this healthy lemon-garlic chicken super-crispy on the outside, while a bit of mayonnaise amps up the juiciness of the thighs.