Search results
Results from the WOW.Com Content Network
Think of this as eggplant Parmesan in the form of a rich and creamy soup. If you have any leftovers, Ina recommends stirring them into pasta and baking for an all-new dish. Ina Garten's Chocolate ...
In a shallow bowl, whisk together eggs and buttermilk. 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.
But if anyone can elevate something from the supermarket, it's the Barefoot Contessa. Garten developed this recipe, a spin on her Parmesan smashed potatoes, for The New York Times in 2022 after ...
For premium support please call: 800-290-4726
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. Layer the eggplant in a domino-like effect along the left-hand side of the dough, leaving about two inches of space on the side. Coat eggplant with ...
This recipe is similar to an eggplant parm, but it has the addition of hearty white beans and creamy ricotta cheese. It can be a main course when paired with a side salad or bowl of pasta.
Remove the foil from the top of the eggplant and bake for about 10 minutes longer, until lightly browned on top. Remove from the oven and let rest for at least 15 minutes before unmolding. Cut ...
For more than 20 years, Ina Garten invited millions of viewers into her East Hampton kitchen with her Food Network shows, “Barefoot Contessa” and “Be My Guest.”