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Dip the slice in the egg, letting any excess drip back into the bowl, then coat with the bread crumbs. 3. In a large nonstick skillet, heat 1/8 inch of oil until shimmering.
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 ...
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 ...
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 marinara sauce.
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. Preheat oven to 400 degrees.
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Stir the bread crumbs, parsley and oil in a small bowl. Sprinkle over the soup mixture. Reduce the heat to 400°F. and bake for 25 miutes or until hot and golden brown.
Heat the oven to 425ºF. Slice the eggplant lengthwise into 1/2-inch thick slices. Place the slices on two baking sheets and sprinkle with 2 teaspoons of kosher salt.