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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.
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. 2. Put the flour, eggs and bread ...
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 ...
Gratin Languedocien is made with eggplant and tomato, covered in breadcrumbs and oil, then browned. [3] This dish is similar to the Italian dish known as melanzane alla parmigiana . Other vegetables commonly used in gratin dishes include cauliflower , [ 17 ] spinach , [ 18 ] and butternut squash .
This fun recipe takes three comfort foods — eggplant Parm, sandwiches and garlic bread — and combines them into one irresistible package. With crispy rounds of eggplant, tomato sauce and fresh ...
Meanwhile, in a small bowl, mix together olive oil, garlic, kosher salt, black pepper and oregano, set aside. Rinse eggplant slices with cold water. Drain and squeeze moisture from eggplant. Heat oven to 400ºF. Place eggplant slices into a shallow baking dish in one layer. Spoon about 3 1/2 tablespoons of olive oil mixture over eggplant.
The versatility that characterizes eggplant makes it a perfect fit for the summer. You can enjoy one of your favorite ingredients in multiple different ways. From appetizers, to salads or main ...
Preheat the oven to 350ºF. Trim the base of the fennel and remove all dark and light green parts down to the white bulb. Slice each bulb in half lengthwise.