When you can’t decide if you want chicken parmesan or eggplant parmesan, make both! Serve up a big plate of crispy, golden, saucy, cheesy, chicken and eggplant parmesan.
The easiest pasta you’ll ever make!This one pot sausage and eggplant pasta is the perfect meal. It’s healthy, delicious, and loaded with fresh veggies and just enough sweet Italian sausage to give it tons of flavor. The best part? You can make this dish in less than 30 minutes.
This is an easy eggplant recipe to have using a melody of fresh vegetables! It's such a simple dish cooked in one pot and can be served in so many ways, including as a meal alone, a side dish, tasty spread, or cold salad--you name it! Delicious HOT or COLD!
This Crispy Baked Eggplant Parmesan is healthy, easy and delicious. A different way of slicing the eggplant allows it to stay super crispy even though it is baked in the oven.
Italian Sauteed Eggplant and Tomatoes Recipe is the best way to enjoy eggplant cooked on the stove. Sauteed eggplants and tomatoes create a delicious sauce with a few fresh ingredients and are ready in under 30 minutes.
Tender chicken breasts topped with eggplant slices, prosciutto, marinara sauce, mozzarella, and Parmesan. If that's not a perfect dinner then I don't know what is!
This simple Balsamic Chicken Stuffed Eggplant recipe creates a flavorful and satisfying meal in no time at all. Paleo, Whole30, & Gluten-free.
Recipe video above. There's a little labour involved in this. But you'll be rewarded with one of the all-time greatest vegetarian comfort foods known to mankind!Assemble ahead, then pop in the oven to bake when you're ready!
An easy, step-by-step recipe for oven-roasted eggplant! It’s tender, caramelized, versatile, and perfect every time! Just 3 ingredients and 30 minutes required.
I had not been a fan of eggplant parm until about 18 years ago. We were invited over for dinner by a guy who worked for my husband. Joe and Connie, two of the sweetest people ever, wanted us to come over so they could get to know us better. We had just been transferred to Connecticut where my husband was the Chief in charge of the area where Joe worked at the Coast Guard Academy. J was about 25 years younger than Joe but they got along great. Connie welcomed us with open arms when we arrived, and the house was absolutely filled to the brim with delicious Italian scents. Joe showed us around while Connie completed dinner. After our tour she rushed us into the dining room to get settled. In came platter after platter of amazing food. Pasta with meat sauce, sausages, salads, and eggplant parm. Huh, I thought. I'll take a "thank you" portion of the eggplant parm and force it down. The texture is what I had a hard time with. Although we didn't communicate it at the time, J was planning the same strategy. After I devoured the "thank you" portion I couldn't believe that I wanted more! It was simple and delicious and J and I both reached for a larger helping at the same time. No slimy texture, no bland sauce. Connie eventually passed away from breast cancer, but before she did she gifted me a collection of her recipes. She and Joe had 3 boys and she had compiled their favorite recipes for their wives so they would be able to make the delicious dishes long after she was gone. Connie was an amazing woman who taught me more about life than I even realized at the time including a lot about kindness and humility. I hold onto dear memories of our friendship and I treasure each and every recipe she shared. Every single time I make this dish we end up reminiscing about her. Quick & Easy Eggplant Parm Vegetable Oil 1 clove garlic 1/2 t. dried italian herbs 1 - 15 oz. can any brand tomato sauce 1 eggplant, end cut off and sliced thin 1 large egg, beaten 2 c. shredded mozzarella 1/2 c. shredded Parmesan In a heavy saucepan, add 2 t. vegetable oil over medium heat. Peel clove of garlic, cut in half, and add to hot oil. Once garlic clove is browned, remove and add italian seasonings. Let simmer 5 - 10 seconds, then add tomato sauce and 1/4 c. water. Add salt and pepper to taste. Turn heat down and simmer sauce about 1/2 hour. Mix 2 cheeses in medium bowl and set aside. In a second fry pan over medium-high heat, add 4 T. vegetable oil. Once oil is hot, begin dipping eggplant slices in beaten egg and add to pan. Let fry 30 - 40 seconds, then turn over and fry second side. Remove to paper towel lined plate. Once all eggplant has been fried you're ready to assemble. Preheat oven to 350 degrees. Using a 1 1/2 quart casserole dish or a 9" square dish, add small amount of sauce to bottom of dish. Add eggplant slices, overlapping a little on the sides, a scant ladle of sauce on top, then a handful of cheese mixture. Repeat until all eggplant has been used, ending with cheese. Bake at 350 degrees for 30 - 45 minutes, until bubbly and browned. Let sit 15 minutes before serving.
How to make Spanish Roasted Garlic Eggplant. This recipe is easy to make, packed with flavors and the eggplant has the most incredible texture. Gluten Free.
A hearty and delicious eggplant pasta sauce that is full of flavor! Pair with a bowl of pasta for a delicious meal! This is a year-round favorite recipe! It is delicious hot! For an easy summer recipe using your garden veggies, this is awesome at room temperature.
Recipe video above. There's a little labour involved in this. But you'll be rewarded with one of the all-time greatest vegetarian comfort foods known to mankind!Assemble ahead, then pop in the oven to bake when you're ready!
This Eggplant Parmesan is made with an easy tomato sauce and with simple ingredients like breadcrumbs, Italian herbs, tomato paste. No one would ever believe it is entirely vegan. You get step-by-step instructions with pictures so you can be sure that it will be perfect every time you make it.
Eggplant rollatini is so easy and simple to make but the look of the dish definitely wow your guests!! Delicious vegetarian dish that can be served as a main or…
Crispy Baked Eggplant breaded in a mixture of crunchy panko, garlic, and shredded Parmesan then baked to crispy perfection. Enjoy these tender baked eggplant slices as a healthy snack or easy side dish.
Late-summer crops are always full of memories. Perhaps because I spent so much of my childhood summers in Louisiana with my grandparents, or perhaps just because summer cooking took over my grandm…
