Recipe courtesy ofFood Network Kitchen rated 4.7 of 5 stars 208 Reviews Jump to Recipe Total:2 hr 15 min Prep:1 hr 15 min Cook:1 hr Yield:about 4 to 6 main course servings Article byEmily Saladino This eggplant Parmesan recipe treats its namesake vegetable kindly, so your dish turns out...
Eggplant Parm Stacks 9 Reviews Level:Intermediate Yield:4 to 6 servings Total:2 hr Active:15 min Ingredients 6 roasted or peeled tomatoes with their juice, chopped, recipe follows 2 medium eggplants, sliced into 1/2 inch-thick rounds (about 2 pounds) ...
Eggplant Parmigiana Recipe with Mortadella. A traditional dish from Puglia as showcased on the Food Network - 24 Hour Restaurant Battle by Team Nonna! This dish is also known as Eggplant Parmesan. PS: This Video Recipe is now available on the Cooking with Nonna TV Channels available on: Roku...
A traditional eggplant Parm recipe calls for breading and frying the vegetable, which is messy and time-consuming. Our version cuts down on the prep work by baking the eggplant first, then layering the ingredientslasagna-style. A Parmesan panko mixture replicates the crunch you typically get from...
Food Network UserNovember 4, 2014 rated 5 of 5 stars This recipe is DELICIOUS! I made this last night and it was great. My husband who is not a fan of soup licked his bowl, that is how great it was. 0 Comment tisa p.November 1, 2014 rated 5 of 5 stars I can't wait...
1 cup chopped onion 1 jar Bertolli® Olive Oil & Garlic Sauce 2 cans (14.5 oz. ea.) chicken or vegetable broth 1 cup shredded mozzarella cheese (about 4 oz.) 1/4 cup Italian seasoned dry bread crumbs 1/4 cup grated Parmesan cheese ...
get the recipe 2 / 46 Eggplant Parmigiana Filled with a trio of cheeses, a mouthwatering homemade red sauce and crispy fried eggplant rounds, Alex Guarnaschelli's vegetarian dish gives any meat-filled Parm a run for its money. She admits she'd eat this for her last meal on Earth — how...
Watch how to make this recipe. For the tomato sauce: In a large skillet, heat the olive oil over medium-high heat. Add the onion and garlic and season with salt and red pepper flakes. Cook until the onions become translucent, 3 to 5 minutes. Add the sugar and the canned tomatoes. Us...
Active:1 hr Yield:6 to 8 servings The ultimate mash up of two cheesy favorites. For the mac and cheese, we make a rich sauce flavored with fontina and Italian cheese blend. The cheesy pasta is then layered with slices of fried eggplant and a fresh tomato sauce. Finish with an eggplant...
Cook:1 hr Yield:16 empanadas Save Recipe Ingredients Deselect All Eggplant Parm: 1 Japanese eggplant Kosher salt 1 cup all-purpose flour 4 large eggs, beaten 1 cup dry breadcrumbs Vegetable oil, for frying Freshly ground black pepper Tomato Concasse: ...