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1 large eggplant (1 1/2 pounds), peeled and sliced crosswise 1/4 inch thick; 4 large plum tomatoes, sliced crosswise 1/4 inch thick; extra-virgin olive oil, for brushing; salt; 1 / 3 cup chopped ...
Grilled Eggplant. This recipe is simple and makes a perfect side dish to any summer barbecue. Grilling the eggplant gives it a unique roasted flavor and the teriyaki sauce adds an extra level of ...
Baked Eggplant Parmesan. Full of the same great flavors you love, this is a lighter version of the classic chicken parmesan full of melty cheese and red sauce. Impress your date with this ...
Repeat 2 more times with the remaining garlic and breaded eggplant, wiping out the skillet and adding more oil as needed. 4. Lightly oil a 10-inch springform pan. Line the bottom with a single layer of eggplant. Spread 1/2 cup of the tomato sauce over the eggplant. Top with a few mozzarella slices and sprinkle with 3 tablespoons of the parmesan.
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. Grill the tomatoes, turning once, until lightly charred but still intact, about 2 minutes.
Best of all, many of these recipes are quick and easy like the parmesan steak fries that are made in an air fryer! ... Get the Grilled Eggplant recipe. Caitlin Bensel. Roasted Broccoli.
1. Preheat the oven to 350°. In a blender or food processor, puree the tomatoes with their juices and the 2 tablespoons of olive oil. Season the sauce with salt. 2. Put the flour, eggs and bread ...
Follow Stilo's foolproof recipe for a beautifully sautéed eggplant: Cut the eggplant into 1/2-inch cubes. In a medium-sized skillet, heat enough olive oil to cover the bottom of the pan.