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Cut into thin slabs, the eggplant roasts up quickly, but you’ll need some time to bring the sauce together — it takes at least 20 minutes for the lemon and garlic to meld flavors, but it’s ...
This variation on eggplant Parm trims down the work without sacrificing on flavor or texture. Layering baked eggplant between sauce, fresh mozzarella, and Parmesan breadcrumbs gives the same ...
Layers of roasted eggplant, rich meat sauce, herbed ricotta, and plenty of melty cheese make this eggplant lasagna a delightful weeknight dinner recipe.
Karnıyarık – Stuffed eggplant and meat dish from the Turkish cuisine; Kashk bademjan – Iranian dish; Kyopolou – Bulgarian-Turkish dish [4] Malidzano – Traditional Macedonian spread made from puréed bell peppers, eggplant, oil and salt; Mesa’ah - Egyptian fried eggplant made with tomato sauce, garlic, and onions; eaten cold
For these mini baked pastas, you get the best of all worlds from a creamy, cheesy sauce reminiscent of your favorite oven-baked mac and cheese, plus crispy, savory bread crumbs and hearty, meaty ...
"Place on a rimmed baking sheet and bake in a 400-degree oven (until) a paring knife can easily slide into the center. The time will vary depending on the size of the eggplant. Allow to cool ...
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.
Preheat the oven to 450°. On 2 baking sheets, spread the eggplant in an even layer. Drizzle with 6 tablespoons of the olive oil, season with salt and pepper and toss.