Baked Eggplant With Pesto Parmesan And Mozzarella Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

BAKED EGGPLANT WITH PESTO, PARMESAN, AND MOZZARELLA



Baked Eggplant With Pesto, Parmesan, and Mozzarella image

This tasty eggplant dish is the perfect side to a roasted chicken and a green salad with a lemon vinaigrette. You can either pre-grill the slices or broil them before putting the dish in the oven but either way, make sure the slices are partially cooked before baking. You may want to have a little extra wine/chicken broth mixture handy if the sauce gets too dry.

Provided by Penny Stettinius

Categories     Cheese

Time 1h30m

Yield 4-6 serving(s)

Number Of Ingredients 11

2 medium eggplants, sliced
3 tablespoons olive oil
1 large onion, chopped
2 -3 garlic cloves, minced
1 red bell pepper, chopped
1/2 cup pesto sauce, preferably homemade
3 tablespoons tomato paste
1/4 cup white wine
1/2 cup chicken broth
1/2 cup mozzarella cheese, grated
1/2 cup parmesan cheese, grated

Steps:

  • Preheat oven to 350.
  • Salt the eggplant slices and lay on a paper towel for 20 minutes to extract any bitter flavors.
  • Pat the slices dry.
  • Grill the slices (I use a dry grill pan on the stove top but you could also broil) until soft but not all the way done.
  • Heat a skillet and add 2 TBS olive oil, Saute onion, garlic, and bellpepper until soft.
  • Salt and pepper liberally.
  • Stir in the wine and chicken broth and reduce to about 1/2 Cup.
  • Stir in pesto and tomato paste and remove from the heat.
  • In a casserole dish sprinkle the remaining 1 TBS olive oil and lay one layer of eggplant slices on top.
  • Spread 1/3 of the sauce on the eggplant and top with 1/3 of the cheese mixture. Repeat layers.
  • Top with the remaining cheese.
  • Bake for 30-45 minutes, or until cheese is browning and bubbly and eggplant slices are soft.

BAKED EGGPLANT PARMESAN



Baked Eggplant Parmesan image

Eggplant slices are coated with bread crumbs and Parmesan cheese and baked between layers of tomato sauce and mozzarella cheese for a filling Italian-inspired meal. Add fresh garlic and basil to taste. I use 2 to 4 cloves fresh garlic and 5 to 10 leaves of freshly harvested basil in the sauce. Fresh basil layered in one of the layers adds lots of 'fresh' flavor!

Provided by Dollface

Categories     World Cuisine Recipes     European     Italian

Time 4h5m

Yield 6

Number Of Ingredients 9

2 eggplant, peeled and cut into 1/2-inch slices
1 tablespoon salt, or as needed
1 cup Italian-style bread crumbs
¼ cup grated Parmesan cheese
2 eggs, beaten
1 (28 ounce) jar garlic-and-tomato pasta sauce
¼ cup grated Parmesan cheese
1 (16 ounce) package shredded mozzarella cheese, or as needed
½ teaspoon dried basil

Steps:

  • Place eggplant slices in a colander; sprinkle both sides of each slice with salt. Allow to sit for at least 3 hours. Wipe excess moisture from eggplant slices with paper towels.
  • Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.
  • Mix bread crumbs and 1/4 cup Parmesan cheese together in a bowl.
  • Dip eggplant slices in beaten egg; coat with bread crumb mixture. Arrange coated eggplant slices in a single layer on the prepared baking sheet.
  • Bake in the preheated oven until lightly browned and crisp, about 5 minutes per side.
  • Cover the bottom of a 9x13-inch casserole dish with a layer of spaghetti sauce; top with a layer of eggplant slices. Sprinkle with about 1 tablespoon of the remaining Parmesan cheese and 1/3 the mozzarella cheese. Repeat layers with remaining ingredients, ending with a cheese layer. Sprinkle with basil.
  • Bake in the preheated oven until cheese is bubbling and golden brown, about 35 minutes.

Nutrition Facts : Calories 473.7 calories, Carbohydrate 43.9 g, Cholesterol 118.9 mg, Fat 20.4 g, Fiber 10.4 g, Protein 29.6 g, SaturatedFat 10.5 g, Sodium 2427.6 mg, Sugar 18 g

EGGPLANT, MOZZARELLA, AND PESTO GRATINS



Eggplant, Mozzarella, and Pesto Gratins image

Categories     Side     Bake     Vegetarian     Mozzarella     Basil     Eggplant     Summer     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 (main-course) servings

Number Of Ingredients 13

1/4 cup plus 6 tablespoons (about) olive oil
1 18-ounce eggplant, sliced lengthwise into eight 1/4-inch-thick slices
1 pound plum tomatoes
1/2 onion, diced
1 carrot, peeled, diced
2 garlic cloves, minced
4 thyme sprigs
2 tablespoons water
1 bay leaf
1/2 bunch fresh basil, stemmed, torn into pieces (about 2 ounces)
1 tablespoon pine nuts, toasted
1 tablespoon plus 1 cup grated Parmesan cheese
2 8-ounce balls buffalo milk mozzarella cheese, each cut into six 1/4-inch-thick slices

Steps:

  • Heat 1/4 cup oil in heavy large nonstick skillet over medium-high heat. Working in batches, add eggplant to oil and sauté until light brown, turning once and adding up to 2 tablespoons more oil as necessary, about 1 minute per side. Transfer eggplant to paper-towel-lined plate to drain. Sprinkle with salt and pepper.
  • Cook tomatoes in boiling water for 1 1/2 minutes. Peel, seed, and chop into 1/2-inch pieces. Heat 1 tablespoon olive oil in heavy small saucepan over medium-high heat. Add onion, carrot, and half of garlic; sauté 5 minutes. Add tomato, thyme, 2 tablespoons water, and bay leaf; reduce heat to low and simmer until slightly thickened, about 15 minutes. Discard bay leaf. Season tomato mixture to taste with salt and pepper.
  • Place basil, 3 tablespoons oil, pine nuts, 1 tablespoon Parmesan cheese, and remaining half of garlic in processor; puree. Set pesto aside.
  • Preheat oven to 350°F. Place 4 individual gratin dishes (about 7x4 3/4 inches) on rimmed baking sheet. Place 2 slices eggplant in 1 prepared dish. Top with 1/4 of tomato mixture, 3 slices mozzarella cheese, 2 tablespoons pesto, and 1/4 cup Parmesan cheese. Repeat layering of remaining ingredients in 3 gratin dishes. Bake until heated through, about 8 minutes. Preheat broiler. Broil until cheese bubbles, about 3 minutes. Serve hot.

EGGPLANT, TOMATO, AND PESTO STACK



Eggplant, Tomato, and Pesto Stack image

Provided by Andrea Bemis

Categories     Cheese     Tomato     Appetizer     Side     Bake     Vegetarian     Mozzarella     Basil     Eggplant     Summer     Healthy     Self     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 10

1/3 cup plus 2 tablespoons chopped walnuts, divided
2 cups fresh basil leaves, plus more for garnish
3 medium garlic cloves
1/2 cup plus 1 1/2 tablespoons extra-virgin olive oil, divided
1/2 cup grated Parmesan
1 large eggplant, cut into 8 1/2-inch rounds
1 teaspoon sea salt
2 large heirloom tomatoes, cut into 4 slices each
4 slices (4 ounces) fresh mozzarella
1 tablespoon balsamic vinegar

Steps:

  • In a food processor, pulse 1/2 cup walnuts until finely chopped. Add 2 cups basil and garlic, and pulse while slowly adding 1/2 cup oil, scraping down sides as needed until smooth, about 1 minute. Add Parmesan; season with salt and black pepper; process until pesto is well combined. Heat oven to 400°F. Brush eggplant slices with remaining 1 1/2 tablespoons oil and sprinkle with sea salt; roast on a baking sheet, turning once, until tender and golden, 20 minutes. Top each with 1 tablespoon pesto. Alternately layer 2 eggplant slices, 2 tomato slices and 1 slice mozzarella. (Refrigerate any remaining pesto for another use.) Divide balsamic vinegar, remaining 2 tablespoons walnuts and basil leaves among stacks.

ITALIAN BAKED EGGPLANT WITH PARMESAN (PARMIGIANA DI MELANZANE)



Italian Baked Eggplant with Parmesan (Parmigiana di Melanzane) image

Eggplant parmigiana or eggplant Parmesan is one of the most popular and iconic vegetarian Italian dishes and this recipe is straight from Italy. Use ripe eggplant without seeds and salt them for 1 hour to remove the bitterness.

Provided by Beatrice

Categories     World Cuisine Recipes     European     Italian

Time 3h5m

Yield 8

Number Of Ingredients 12

3 pounds large eggplants, sliced lengthwise into 1/4-inch slices
2 tablespoons coarse salt, or as needed
5 cups vegetable oil for frying
2 tablespoons flour for dredging
2 tablespoons extra-virgin olive oil
½ onion, finely chopped
3 cloves garlic, halved
3 (15 ounce) cans tomato puree
8 leaves fresh basil leaves, halved
salt to taste
1 ½ (16 ounce) packages fresh mozzarella cheese, sliced
2 ½ cups freshly grated Parmesan cheese

Steps:

  • Place a single layer of eggplant slices in a colander sitting on a plate and sprinkle with coarse salt. Cover with a second layer and sprinkle with salt. Repeat with remaining eggplant. Place a plate on top and add a weight to put pressure on the eggplant slices. Let stand at room temperature for about 1 hour.
  • Rinse eggplant slices under running cold water to wash off all the salt. Pat dry on all sides with paper towels.
  • Heat oil in a deep skillet over medium-high heat. Dredge eggplant slices in flour on both sides and add to the hot oil, working in batches. Deep fry eggplant until golden, 2 to 3 minutes per side. Drain on paper towels.
  • Heat olive oil in a large pot over medium heat; cook garlic and onion until soft and translucent, about 5 minutes. Add tomato puree, 4 basil leaves, and salt. Cook, stirring often, until sauce starts to thicken, about 20 minutes. Remove sauce from heat. Discard garlic and stir in remaining 4 leaves basil.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Spread a layer of tomato sauce over the bottom of a baking dish. Cover with a single layer of eggplant slices. Top with more sauce, mozzarella slices, and Parmesan cheese. Continue making layers, a total of 3 to 5, finishing with tomato sauce and grated Parmesan cheese.
  • Bake in the preheated oven until heated through and bubbling, 30 to 40 minutes. Remove from oven and let stand for 20 minutes before serving.

Nutrition Facts : Calories 591.9 calories, Carbohydrate 30.6 g, Cholesterol 76.5 mg, Fat 38.5 g, Fiber 9.1 g, Protein 35.1 g, SaturatedFat 15.3 g, Sodium 3313.2 mg, Sugar 13.5 g

More about "baked eggplant with pesto parmesan and mozzarella recipes"

EGGPLANT AND PESTO RECIPE - THERESCIPES.INFO
Eggplant And Pesto Recipe ... -Free] top www.yummly.com. gluten free pasta, pesto, sun dried tomatoes, olives,... See more result ›› See also : Pesto Eggplant Parmesan , Classic Pesto Recipe 99. Visit site . Share this result × . Kale Pesto Pasta Casserole [Vegan, Gluten-Free] Copy the link and share. Tap To Copy ...
From therecipes.info


AMARANTH, EGGPLANT AND TOMATO WITH PESTO AND MOZZARELLA STACK
Add 1 teaspoon (if plum tomatoes are not that big) or 1 tablespoon (if plum tomatoes are big) of the pesto and amaranth mix in each plum tomato half and arrange tomatoes in tray. Top the mix with a slice of eggplant followed by a slice of mozzarella and smear a little extra pesto sauces on top. Bake for about 8 minutes. Serve with mixed greens.
From pureformulas.com


HEALTHY EGGPLANT PARMESAN WITH FRESH MOZZARELLA - SHE'S COOKIN
2014-02-09 Instructions. Preheat oven to 400 degrees. Using a vegetable peeler, remove skin from rounded side of each eggplant half, leaving a 1" strip of skin around the cut edges. Drizzle a rimmed baking sheet with 1/4 cup of olive oil. Place eggplant halves, whole garlic cloves and oregano sprigs on a rimmed baking sheet.
From shescookin.com


GARLIC PARMESAN BAKED EGGPLANT RECIPE - CRUNCHY CREAMY SWEET
2018-09-12 Melt butter in a bowl. Mix breadcrumbs, spices and Parmesan cheese in another bowl. Dip each eggplant disk into butter first, then breading mixture. Place on aluminum foil or parchment paper lined baking sheet. Bake in 400 degrees F oven for 15 minutes, then flip each disk and baked for 7 more minutes. The eggplant should be golden brown and ...
From crunchycreamysweet.com


BAKED EGGPLANT TOMATO AND MOZZARELLA : OPTIMAL RESOLUTION LIST ...
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. Baked Eggplant Tomato And Mozzarella : Optimal Resolution List - BestDogWiki Vegetarian Recipe
From recipeschoice.com


CRISPY EGGPLANT BALLS - THERESCIPES.INFO
Roasted Summer Vegetable Pasta top www.yummly.com. cooking oil spray, eggplant, grape tomatoes, red onion,...
From therecipes.info


EASY BAKED EGGPLANT MOZZARELLA SANDWICH - APPETIZER OR MAIN DISH
2019-08-04 Pre heat oven to 375F (190C). Lightly drizzle a oven proof baking dish or pan with a tablespoon or two of olive oil. In a small frying pan add the olive oil, garlic, halved tomatoes, sprinkle with oregano, chopped basil leaves, salt and hot pepper flakes. Gently stir to combine.
From anitalianinmykitchen.com


EGGPLANT PARMIGIANA - JULES OF THE KITCHEN
01 Combine the tomatoes and their juice, the oil, garlic and sugar in a saucepan and season with sea salt and freshly ground pepper. Simmer over medium heat until reduced by half. Adjust the seasoning if necessary. 02 Cut the eggplant into 1 cm thick slices lengthways. Place the slices into a colander, sprinkle with salt and let stand for 1 hour.
From julesofthekitchen.com


10 BEST BAKED EGGPLANT AND MOZZARELLA RECIPES | YUMMLY
2022-05-30 eggplant, mozzarella cheese, tomato, eggs, dried basil, grated Parmesan cheese and 1 more Baked Eggplant with California Figs and Leeks California Grown large eggplant, garlic, kosher salt, balsamic vinegar, sugar and 5 more
From yummly.com


PESTO EGGPLANT PARMESAN - FOOD HEAVEN MADE EASY
2013-02-25 Instructions. Preheat oven to 400F. Slice the eggplant in 12 rounds, around 1 inch thick. Lightly season each eggplant piece with paprika, salt, and pepper. On an oiled baking pan, bake eggplant rounds for about 15-20 minutes, until they brown around the edges. When ready, remove eggplant from the oven and allow to cool.
From foodheavenmadeeasy.com


10 BEST BAKED EGGPLANT AND MOZZARELLA RECIPES - YUMMLY

From yummly.com


BAKED EGGPLANT WITH PESTO PARMESAN AND MOZZARELLA RECIPE
Baked eggplant with pesto parmesan and mozzarella is the best recipe for foodies. It will take approx 90 minutes to cook. If it is the favorite recipe of your favorite restaurants then you can also make baked eggplant with pesto parmesan and mozzarella at your home.. Baked eggplant with pesto parmesan and mozzarella may come into the following tags or occasion in which …
From webetutorial.com


BAKED EGGPLANT WITH PEPPERS & MOZZARELLA - CUISINE
Put 2 tablespoons of olive oil in a saucepan with the garlic. 3. Cook gently until garlic just turns golden. 4. Add tomatoes, salt, sugar (if using) and black pepper. 5. Bring to a gentle boil, then lower the heat and cook for about 30 minutes until pulpy, stirring often. 6. Cut eggplants lengthways into long thin slices.
From cuisine.co.nz


BAKED STUFFED EGGPLANT PARMESAN - THERESCIPES.INFO
How to Make Baked Stuffed Eggplant Parmesan. Heat oven to 400 degrees. Cut eggplant in half lengthwise. Cut around inside of each half with a knife. Cut about 1/4-1/2 inch away from outer edge of eggplant. Cut all the way around inside perimeter. Be careful not to slice through the eggplant skin.
From therecipes.info


PESTO ROASTED EGGPLANT WITH MOZZARELLA - FLAVOR FINDS
2015-10-28 First make the pesto in a food processor. Add in the walnuts, basil and garlic first and pulse until mixed. Then add in the parmesan cheese and some salt and pepper and pulse again. Then slowly add in the olive oil until you get a smooth consistency. Next line a baking sheet with foil and spray it with some of the cooking spray and then add the ...
From flavorfinds.com


21 BAKED CHICKEN PARMESAN RECIPE - SELECTED RECIPES
Preheat the oven to 500 degrees F. Stir the oil and herbs in a small bowl to blend. Season with salt and pepper. …. Spoon the marinara sauce over and around the cutlets. Sprinkle 1 teaspoon of the mozzarella over each cutlet, then sprinkle 2 teaspoons of the Parmesan over each.
From selectedrecipe.com


ROASTED EGGPLANTS WITH MOZZARELLA AND PESTO - LITTLECUCUMBER
Cut in half the cherry tomatoes and place them on top of the eggplants. Roast the eggplants in the oven for 30 minutes at 180ºC. After that time add the pieces of mozzarella, and the Parmesan cheese on top and cook them in the oven for 15 more minutes or until the cheese has melted. Serve warm with pesto on top.
From littlecucumber.com


BAKED EGGPLANT TOMATO AND MOZZARELLA - ALL INFORMATION ABOUT …
Baked Eggplant, Mozzarella, & Tomato Casserole Recipe ... best www.myrecipes.com. Place 1 tablespoon of the oil in the bottom of a large, shallow casserole or gratin dish. Peel the eggplant, then slice it thinly. Place a slice of eggplant in the casserole dish; top with a slice of tomato and, next to it, a slice of mozzarella; overlap the two ...
From therecipes.info


BAKED EGGPLANT PARMESAN AND MOZZARELLA – BY THE RECIPES
Generously sprinkle eggplant rounds with salt. Let sit for 30 minutes. Rinse salt of with water and pat dry with paper towels. Preheat oven to 425°F. Prepare 2 baking sheets lined with parchment paper, and set aside. In a shallow bowl, combine Panko breadcrumbs, Italian seasoning and 1 teaspoon salt. In a separate bowl, whisk eggs until smooth.
From bytherecipes.com


BAKED EGGPLANT WITH PESTO PARMESAN AND MOZZARELLA FOOD
2 medium eggplants, sliced: 3 tablespoons olive oil: 1 large onion, chopped: 2 -3 garlic cloves, minced: 1 red bell pepper, chopped: 1/2 cup pesto sauce, preferably homemade
From wikifoodhub.com


BAKED EGGPLANT WITH MOZZARELLA, TOMATOES AND PESTO, STEP BY STEP …
⭐ Baked eggplant with mozzarella, tomatoes and pesto sauce. A step-by-step recipe with a photo, a convenient search for recipes on A step-by-step recipe with a photo, a convenient search for recipes on
From 1000worldrecipes.com


ROASTED EGGPLANT PARMESAN WITH FRESH MOZZARELLA - GRANDE CHEESE
Alternate 5 slices Grande Cepponelli Fresh Mozzarella and 4 Roasted Eggplant Slices in an individual-size baking dish. Spoon 4 oz. red sauce over the top and sides of eggplant; top with 1/2 oz. Parmesan Breadcrumbs. Bake in an impingement oven at 450°F for 5 to 6 minutes, at 450°F in a deck oven for 10 minutes, or until bubbly and cheese is ...
From grandecheese.com


BAKED EGGPLANT PARMESAN CASSEROLE WITH PESTO - THE WIMPY …
2014-07-17 Preheat the oven to 400˚F. Arrange the eggplant, tomato sauce and remaining cheese in layers as in a lasagna, spreading a thin layer of tomato sauce on the bottom of a 8 ½" X 12" or 9" X 13" baking pan. Next arrange a layer of eggplant parmesan slices and sprinkle with ⅓ of the remaining cheese. Repeat the order, starting with half of the ...
From thewimpyvegetarian.com


EGGPLANT PARMESAN WITH FRESH MOZZARELLA RECIPE | BON APPéTIT
2013-09-12 Step 1. Heat ¼ cup oil in a medium saucepan over medium-high heat. Add onion and cook, stirring occasionally, until beginning to brown, 6–8 minutes. Add chopped garlic and cook, stirring, until ...
From bonappetit.com


BAKED EGGPLANT WITH PESTO, PARMESAN, AND MOZZARELLA
8 stir in pesto and tomato paste and remove from the heat. 9 in a casserole dish sprinkle the remaining 1 tbs olive oil and lay one layer of eggplant slices on top. 10 spread 1/3 of the sauce on the eggplant and top with 1/3 of the cheese mixture. …
From worldbestcheeserecipes.blogspot.com


BAKED EGGPLANT PARMESAN - FEELGOODFOODIE
2019-11-24 Then use the paper towels to pat dry and remove the excess salt and moisture. Preheat oven to 400°F, lightly grease a baking sheet. Combine bread crumbs, olive oil and parmesan cheese in one bowl. Beat eggs in a separate bowl with 1 tablespoon of water. Place flour in a third bowl.
From feelgoodfoodie.net


BAKED EGGPLANT PESTO PARMESAN - PREVENTION.COM
2016-03-09 Preheat the oven to 450°F. Coat a large baking sheet and an 11" x 7" baking dish with cooking spray. Combine the flour, basil, and pepper in a bowl. Pour the egg whites into a second bowl, and ...
From prevention.com


BAKED PASTA WITH PESTO & EGGPLANT - NOT ENOUGH CINNAMON
2014-06-26 In a large pot, bring water to a boil. Cook pasta until slightly undercooked (about 8 minutes if the package instructions say 10 for instance).
From notenoughcinnamon.com


BAKED EGGPLANT PARMESAN | GIMME SOME OVEN
2020-05-06 Prep the oven and baking sheet (s). Heat oven to 425°F. Line a large sheet pan (or two half sheet pans) with parchment paper, and set aside. Bread the eggplant. In a shallow bowl, whisk together the Panko breadcrumbs, Italian seasoning, garlic powder and (1 teaspoon) fine sea salt and black pepper until combined.
From gimmesomeoven.com


EASY BAKED EGGPLANT PARMESAN RECIPE - EVOLVING TABLE
2021-08-23 Cook over medium to medium-high heat for 3 minutes per side. Make sure to use enough oil so that it coats the pan. Use a mildly flavored and high-heat oil such as avocado oil for the best results. Layer up eggplant parmesan in a 10×15-inch baking dish. To create two layers, use half of the ingredients at a time.
From evolvingtable.com


MEDITERRANEAN VEGETABLE & MOZZARELLA BAKE RECIPE | WOOLWORTHS
Preheat the oven to 220°C. Heat the oil in a small, heavy-based saucepan. Cook the onion for 5 minutes over a medium heat, until softened, but not brown. Add the garlic and cook for 1 more minute. Then add the tomatoes and parsley, season well, and bring to the boil. Reduce to a low simmer and cook, uncovered, for 30-40 minutes, until the ...
From woolworths.com.au


BAKED EGGPLANT PARMESAN RECIPE | THE RECIPE CRITIC
2021-09-22 Lay in an even layer on the baking sheet. Bake for 25-30 minutes flipping halfway through and bake until crispy and brown. In a 9×13 inch baking dish spread ½ cup of the marinara in the bottom. Lay half of the eggplant on top of the sauce. Top with 2 cups of marinara sauce and 1 cup of mozzarella cheese.
From therecipecritic.com


BAKED EGGPLANT WITH PESTO, PARMESAN, AND MOZZARELLA RECIPE
Aug 19, 2016 - This tasty eggplant dish is the perfect side to a roasted chicken and a green salad with a lemon vinaigrette. You can either pre-grill the slices or broil them before putting the dish in the oven but either way, make sure the slices are partially cooked before baking. You may want to have a little extra wine/chicken br…
From pinterest.co.uk


BAKED EGGPLANT PARMESAN RECIPE, GRANDMA STYLE - UNPEELED JOURNAL
Instructions. Peel the eggplant and slice it horizontally into slices no more than 1/4" thick. Line a half-sheet pan or large baking pan with paper towels. Lay the eggplant in a single layer and salt generously, front and back. Do another layer of paper towels if necessary. Let the eggplant sit for about 30 minutes.
From unpeeledjournal.com


BAKED EGGPLANT TOMATO MOZZARELLA RECIPE
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. Baked Eggplant Tomato Mozzarella Recipe : Optimal Resolution List - BestDogWiki Vegetarian Recipe
From recipeschoice.com


EGGPLANT, MOZZARELLA AND PESTO GRATINS - FARM FLAVOR RECIPE
Allow eggplant to drain on paper towel. Preheat oven to 350 degrees. Place four slices of eggplant on baking sheet. Top each with ¼ cup marinara, three slices mozzarella cheese, 1 tablespoon pesto and 1 tablespoon Parmesan cheese. Top with remaining eggplant slices. Bake until heated through, about 8 minutes. Serve hot.
From farmflavor.com


EGGPLANT PARMESAN WITH FRESH MOZZARELLA - NIFTY RECIPE
Dry the circles a little with paper towels. Each circle of eggplant one by one coat first in flour, then in a whipped egg and, finally, in a mixture of grated parmesan and breadcrumbs. Put the eggplant in one row on a baking sheet and spray with vegetable oil (1 tbsp.). Put the baking sheet in the heated oven for 20 minutes.
From niftyrecipe.com


EGGPLANT PARMESAN BAKED QUICK AND EASY RECIPE - FOOD.COM
Nov 18, 2014 - Tender layers of crispy breaded eggplant nestled in a rich tomato sauce, Mozzarella and Parmesan cheeses and seasoned with fresh oregano leaves. This. Nov 18, 2014 - Tender layers of crispy breaded eggplant nestled in a rich tomato sauce, Mozzarella and Parmesan cheeses and seasoned with fresh oregano leaves. This . Pinterest. Today. Explore. …
From pinterest.com


BAKED EGGPLANT PARMESAN - MOSTLY HOMEMADE MOM
2013-04-24 Place breaded slices on a cookie sheet sprayed with non-stick spray. Bake slices in a preheated oven at 375 for 15 minutes. Turn slices over and bake an additional 10 minutes. Remove from oven and increase heat to 400 degrees. In a 9x13 casserole dish, place 2 cups sauce in the bottom and half of the baked eggplant.
From mostlyhomemademom.com


SHEET PAN BAKED EGGPLANT PARMESAN - MEDITERRANEAN LIVING
Instructions. Preheat oven to 425 F. Dip the eggplant in egg, then breadcrumb and lay on sheet pan evenly. Bake for 15 minutes. Remove sheet pan and lower heat to 350 F. Flip each eggplant over but don't return to oven yet. Spread a little sauce on each eggplant. Put a …
From mediterraneanliving.com


Related Search