These Eggplant Parmesan Stacks are not only delicious but ... Top the eggplant slices with half the pesto sauce. Add a slice ...
Crispy eggplant layered with vegan cheese and a juicy slice of tomato makes these stacks perfect for any party. These vegan ...
In a shallow bowl, whisk together eggs and buttermilk. Place breadcrumbs in another bowl. Slice eggplant around 1/4-inch thick and dip each slice into egg mixture, then into breadcrumbs.
Meanwhile, in a medium size bowl, combine the ricotta cheese, parmesan and ½ teaspoon Italian seasoning. To assemble: Top each English muffin half with a slice of eggplant. Top eggplant slices ...
A twist on the classic aubergine parmigiana . Gennaro Contaldo makes ... Add one fried aubergine slice to the cavity of each hollowed-out tomato, then top with a spoonful of the tomato sauce.
Asian cultivars vary widely: some, such as the bitter-flavoured pea aubergine, are the size of ... To prepare, wash the skin and trim off the stalk. Slice or cut the flesh into chunks just before ...
Slice the aubergines into thin rounds ... Then, uncover and bake for an additional 10-15 minutes or until the eggplant parmigiana is golden and bubbling. Let it rest for a few minutes before ...