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1. Preheat the oven to 375°. In a large bowl, toss the eggplant with 3 tablespoons of the olive oil and season with salt and pepper. Spread the eggplant on a large rimmed baking sheet and roast for about 30 minutes, until browned on the bottom.
Line a rack with paper towels. Add one-third of the garlic and breaded eggplant to the hot oil. Cook over moderate heat, turning once and adjusting the heat as needed, until the eggplant slices are golden brown and tender, about 6 minutes. Transfer the fried eggplant to the paper towels to drain. Using a slotted spoon, discard the fried garlic.
3 tbsp extra virgin olive oil; 1 large eggplant (1 1/4 pounds), peeled and cut into 1/2-inch dice; 2 clove garlic, minced; 1 medium shallot, cut into 1/4-inch dice; 1 large celery rib, cut into 1/ ...
1 28-ounce can whole tomato; 2 tbsp olive oil, plus more for frying; salt; all-purpose flour, for dredging; 4 large egg, lightly beaten; 2 cup seasoned bread crumbs; 1 2-pound eggplant, cut ...
Get the One-Pan Eggplant Parm Orzo recipe. PHOTO: RACHEL VANNI; FOOD STYLING: MAKINZE GORE ... smoky tahini sauce, and za’atar pickled shallots layered in warm corn tortillas. It’s the perfect ...
Coat and drizzle in olive oil 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 ...
Preheat the oven to 450° and heat a grill pan. Brush the eggplant and tomato slices with olive oil and season lightly with salt. Grill the eggplant in batches over moderately high heat, turning once, until softened and lightly charred, about 4 minutes.
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.