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Begin by dipping slices of eggplant one at a time in the egg and then the breadcrumb mixture. ... Top slices with a slice of mozzarella and a little bit of sauce. ... Step 3. Mix in crushed ...
1 lb medium sized eggplant, sliced into 1/2 inch rounds; 2 tbsp salt; 1 / 4 cup balsamic vinegar; 1 / 4 cup honey; 1 / 2 cup olive oil; ... vinegar, oil and white pepper in a small glass or ...
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. Bake for 30 minutes or until slightly browned. 6. Whisk together honey, vinegar, oil and white pepper in a small glass or ceramic container. 7.
Katie Lee's Penne with Eggplant, Tomato and Mozzarella by Katie Lee The oven does most of the work in this veggie-packed pasta. To get a nice sear on the eggplant, tomatoes and onion, place the ...
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 appearance) and then set aside 4. Lower oven temperature to 400 degrees 5. Press out the dough into a larger rectangular shape 6.
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.
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.
For the sandwiches: Preheat a grill or broiler. Soak eight 12-inch wooden skewers in water for at least 30 minutes. In a mixing bowl, combine the olive oil, salt, cayenne, and black pepper and mix well with a fork.