ed and yellow peppers and eggplant with olive oil, season with
egrees F.
Toss the eggplant, bell peppers, onion, and garlic
ester comes out clean.
**Barefoot Contessa uses an ice-cream scoop
Place chicken breasts on baking sheet with sides (to catch the grease), skin side up.
Rub olive oil on breasts, sprinkle with salt and pepper.
Bake at 350\u00b0 for 45 minutes.
Cool, then chop or slice to use in your recipes.
ou are making the other recipes transfer french toast to oven
Melt butter in frying pan.
Add onions and potatoes.
Add salt and pepper.
Let brown and then toss.
Repeat until nicely browned.
If you are making the other recipes just place in oven to keep warm until everything is done.
n the refrigerator.
The Contessa recommends using this with about
Place eggplant cubes on a plate and sprinkle with salt then let them sit for 30 minutes to remove bitterness. Rinse off the cubes in a collander then pat them dry with a paper towel.
Preheat oven to 425 degrees F.
Place eggplant cubes onto a nonstick baking sheet and drizzle the oil over them.
Grind the fresh pepper over the eggplant to give them all a light dusting.
Sprinkle the just under 1 tsp salt over the cubes.
Sprinkle the garlic powder over the cubes.
Bake for 30 minutes, give it a stir midway thru.
o 375F (190C).
Pierce eggplant in several places with tines
side.
Meanwhile, trim unpeeled eggplant and cut lengthwise into 1
se Italian breadcrumbs).
Brush eggplant slices with mayonnaise mixture and
Microwave eggplant until tender.
Transfer to
We have two recipes for Eggplant (Grandma's own).
Try them both!
lanks lengthwise from center of eggplant, halve each plank crosswise. Cut
o 350\u00b0F.
Place eggplant in large baking pan; drizzle
iscard both ends.
Cut eggplant crosswise into 8 equally thick
poon, carefully remove flesh from eggplant without breaking the skin. Place
o 400 degrees.
Toss eggplant with olive oil and season
Sprinkle the eggplant slices with salt, set aside
Peel eggplant, and cut lengthwise into eight