But one steamy day when the oven was just out of the question and I was out of parmesan, I experimented with cooking eggplant on the stovetop instead. I expected it to be a rare exception for hot days, but it turns out there are more reasons to prepare it this way. Surprise, I’ve...
Eggplant Parmesan 2 Reviews Level:Easy Yield:8 to 12 servings Total:1 hr 25 min Active:40 min Ingredients For the Sauce: 2 28-ounce cans whole peeled tomatoes (Pelati) 1/4 cup extra-virgin olive oil 2/3 red onion, medium diced
Eggplant has never been my fav unless masked as eggplant parmesan covered with sauce. Wow…this is great!!! Reply Michele on 9/14/19 at 6:28 pm This is one of my favorite recipes! Delicious! Reply Jaden on 9/15/19 at 9:22 am Thanks so much Michele! Jaden Reply 3uvp on ...
Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, mix the ricotta, mozzarella cheese and 1/4 cup Parmesan cheese. Mix in egg and basil. Rinse the eggplant in cold water until all salt is removed. In a large skillet, heat 4 tablespoons olive oil over medium heat. Pl...
Can’t decide between chicken and eggplant parmesan? With this recipe, you don’t have to. In this delicious new take on classic eggplant Parmesan, broiled eggplant is layered with fresh mozzarella, basil, and slices of chicken breast for a two-in-one casserole. Quickly broiling sliced eggplan...
To serve: Once baked, let the eggplant parmesan rest at room temperature, if you can bear it, for 15 minutes before digging in — this helps the ingredients settle and come together more. It’s not mandatory, but this is excellent with a side of garlic bread. Do ahead: Eggplant parmesan...
If you want more cheesy flavor, add Parmesan, Parmigiano Reggiano, or provolone. For extra veggie power, add sautéed peppers or mushrooms (feel free to omit the beef for a meatless dish). And of course — don’t forget a sprinkle of fresh parsley! Use a spatula to serve. Eggplant ...
How to Make Eggplant Parmesan During the Summer when Farmers’ Markets are buzzing, you can find some interesting veggies. And, I stumbled upon these petite eggplants! Thought they’d be really tender and perfect for this quick version of eggplant parmesan. ...
2/3 cup grated Parmesan, divided 1 pound fresh mozzarella, thinly sliced Quick Marinara Sauce: 3 tablespoons extra-virgin olive oil 1/2 medium onion, diced (about 1/3 cup) 5 cloves garlic, chopped 7 cups whole, peeled, canned tomatoes in puree (about two 28-ounce can), roughly chopped...
Sure, there is the word parmesan in the title of this recipe, but there is no actual parmesan in the recipe itself. It’s a play on words. Mostly because you guys know what eggplant parmesan is. And if I called it ‘eggplant in a dish’ it just wouldn’t have the same ring to ...