Search results
Results from the WOW.Com Content Network
We use thinly sliced eggplant in place of pasta to cut the carbs. Preroasting the eggplant helps develop the flavor and softens the slices for easy rolling. View Recipe
1 2-pound eggplant, cut lengthwise into 1/4-inch-thick slices; 6 clove garlic, smashed and peeled; 12 oz fresh mozzarella, sliced 1/4 inch thick; 1 cup freshly grated parmesan cheese; 1 cup basil ...
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.
The eggplant recipe I found from food blogger Melanie Cooks couldn't be more straightforward.. First, I chopped the eggplant into 1-inch cubes. Then, I tossed them in olive oil, garlic powder, red ...
1 / 3 cup garlic infused olive oil, divided; 12 slices eggplant, unpeeled, about 1½ inches thick; 1 / 2 tsp salt; 1 / 2 tsp fresh ground black pepper; 8 oz 1 eight ounce container whole milk ricotta cheese; 1 / 3 cup freshly grated parmesan cheese; 1 tsp Italian seasoning, divided; 6 slices tomato (about 1-inch thick) 6 oz 6 one ounce deli ...
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 ...
1. Preheat oven to 425 degrees 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 ...
Eggplant soaks up the flavors of ginger, garlic and tamari in this Asian-inspired casserole recipe. A hot pepper in the topping adds a bit of heat, but opt for sweet if you prefer. View Recipe