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Layering, step-by-step: Cover the bottom of a 13×9 baking dish with 1 cup of tomato sauce, Sprinkle 1/3 of mozzarella around, then 1/3 of grated cheese, Layer the pan in eggplant rounds ...
12 oz fresh mozzarella, sliced 1/4 inch thick; 1 cup freshly grated parmesan cheese; 1 cup basil leaves; Directions. 1. Preheat the oven to 350°. ... Bake the eggplant for about 1 hour, until ...
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.
Coat eggplant with marinara sauce 7. Dabble ricotta along the top of the eggplant and marinara from top to bottom until the container is finished 8. With sliced mozzarella, layer your final coating along top all of the ingredients 9. Grab the extra dough from the left-hand side and begin to fold and roll overtop of the ingredients until it goes ...
Heat the oil in a 12-inch skillet over medium-high heat. Add the peppers, mushrooms, eggplant, onion, garlic powder and basil and cook until the vegetables are tender and the liquid is evaporated. Let cool to room temperature. Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 16x12-inch rectangle.
Eggplant parmigiana - Sicilian oven-baked dish consisting of eggplant, Parmesan cheese, mozzarella and tomato sauce; Eggplant salads and appetizers – includes many dishes from various cultures; Escalivada – Catalan traditional smoky grilled vegetable dish; Fried aubergine – Eggplant dish
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 ...
Place each slice on prepared cookie sheet and bake for 12-15 minutes, or until just getting soft. Meanwhile, in a medium size bowl, combine the ricotta cheese, parmesan and ½ teaspoon Italian ...