jar of the Ragu Roasted Garlic Parmesan Sauce and pulse to
he refrigerator.)
FOR THE ROASTED EGGPLANT SLICES: Preheat oven to 375
ooking pan with foil. Place eggplant chunks in the pan and
ix thoroughly.
Split the eggplant in half, lengthwise, and smear
Peel eggplant and slice into 1/2-inch thick slices.
Use egg and flour to batter these.
Then fry in olive oil until golden brown.
In bottom of 9 x 13 x 2-inch pan, put one layer of fried eggplant.
Sprinkle layer of Parmesan over eggplant.
Mix diced tomatoes and pasta sauce in a bowl.
Make a third layer from the sauce mixture.
Repeat layers of eggplant, Parmesan and sauce. Top with generous layer of Mozzarella cheese.
Bake at 350\u00b0 until bubbly, approximately 30 to 40 minutes.
Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper and spray with cooking spray.
Place eggplant in a large bowl and toss in olive oil, garlic, salt, black pepper, basil, and thyme. Spread on the prepared baking sheet.
Bake in the preheated oven for 10 minutes; flip the eggplant cubes over and roast until eggplant is tender, 10 to 15 minutes more. Watch for over-browning.
Place roasted eggplant in a food processor. Add garbanzo beans and lemon juice; process until smooth.
ut off tip and peel eggplant. Using a sharp knife slice
Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.
Place the eggplant slices on the prepared baking sheet, and brush them generously with olive oil. Place garlic slices on top of the eggplant.
Bake the eggplant in the preheated oven until soft and golden brown, 15 to 20 minutes.
Place the roasted eggplant slices and garlic into the work bowl of a food processor with the garbanzo beans and salt, and process until smooth.
Pare eggplant and cut crosswise 1/4-
Layer half of eggplant, 1/4 cup Parmesan cheese, 3/4 cup Mozzarella and half of spaghetti sauce in a 2-quart shallow baking dish coated with cooking spray. Repeat with remaining eggplant, Parmesan cheese, 3/4 cup Mozzarella and spaghetti sauce. Bake at 350\u00b0 for 35 minutes; sprinkle with remaining 1/2 cup Mozzarella cheese and bake 5 additional minutes. Yield: 6 servings.
large bowl, combine the eggplant, tomatoes, garlic, 3 TBSP olive
Sprinkle eggplant slices with 2 1/2 tsp salt and let stand for 30 minutes.
Preheat oven to 450\u00b0F Rinse eggplant and place on oiled baking sheets; add garlic.
Bake 25 minutes or until the eggplant edges are crispy and the garlic us tender.
Cool slightly so it can be handled; chop eggplant and garlic.
Combine eggplant mixture, lemon juice, olive oil, 1/4 tsp salt, and crushed red pepper in a large bowl.
Spoon onto crostini (or crackers, pita chips, etc) and garnish as desired.
br>Spread asparagus spears and eggplant slices on the baking sheet
Preheat oven to 425.
Roll out the dough into about 12x10.
Place leftover eggplant on edge of dough closest to you.
Roll the side with the toppings into the bare dough. Bringing the side up and pinching so nothing leaks out.
Score the top of the dough for steam to escape.
You can do an egg wash of just brush with water.
Bake for 25 minutes.
Remove and let rest for 10 minutes before slicing. Enjoy!
Live, Love, & Laugh.
kin on, same with the eggplant. Then slice the portabellos the
Heat canola oil to 350 degrees F (175 degrees C) in a large saucepan over medium-high heat.
Mix bread crumbs, flour, and 1/2 cup Parmesan cheese together in a bowl. Place eggs in a small bowl.
Dip eggplant slices in the eggs, then the bread crumb mixture. Drop into oil a few slices at a time until breading turns golden brown, about 2 1/2 minutes. Drain on paper towels.
Heat spaghetti sauce in a saucepan over medium heat until heated through, about 10 minutes. Stir in remaining 1/4 cup Parmesan cheese and garlic powder.
arlic, whole red pepper and eggplant halves with oil;place in
paste.
Slice your eggplant into steaks and your tomatoes
lanks lengthwise from center of eggplant, halve each plank crosswise. Cut
Preheat oven to 375 degrees F.
Lightly grease baking sheet.
Cut eggplant in half lengthwise.
Place cut side down in baking sheet and bake about 40 minutes.
Cool and remove skin.
Using a food processor, puree eggplant, cream cheese, grated cheese and garlic until smooth.
Add oil in stream until smooth.