Italian-Style Eggplant
*Ingredients*
eggplant, garlic, mozzarella, olive oil, oregano, parmesan, pepper, salt, tomato sauce, vegetable oil
*Recipe*
Preheat the oven to 360°F/180°C.
Heat a pan and add vegetable oil.
Add garlic and tomato sauce. Season with oregano, salt and pepper and let simmer for 1-2 minutes.
Slice the eggplant into 0.4 inch (1 cm) thick slices.
Brush them with olive oil and sprinkle a pinch of oregano and salt.
Bake them for 15 minutes. Leave the oven heated.
Take them out of the oven and using a spoon cover their top surface with the previously cooked tomato sauce. Add mozzarella on top.
Put them back in the oven and bake for 7-8 minutes.
When ready, serve with parmesan.
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How to Make The Most Amazing Eggplant Lasagna | The Stay At Home Chef
The Most Amazing Eggplant Lasagna that's full of cheesy goodness, without the pasta! Great for a gluten-free lasagna option or just for sneaking in a healthy vegetable.
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✅Ingredients
EGGPLANT:
• 2 eggplants, sliced lengthwise (1/4 inch thick)
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
SAUCE:
• 1 pound sweet Italian sausage or ground beef
• ½ large white onion, minced
• 3 cloves garlic, crushed
• 1 (28 ounce can) crushed tomatoes
• 1 (6 ounce can) tomato paste
• 1 (8 oz can) tomato sauce
• ½ cup white wine
• ½ cup chopped fresh basil
• 1 teaspoon ground oregano
• ½ teaspoon salt
• ¼ teaspoon ground black pepper
• ¼ cup + 2 tablespoons chopped fresh parsley (divided)
CHEESE:
• 15 ounces ricotta cheese
• 1 large egg
• ½ teaspoon salt
• ⅛ teaspoon ground nutmeg
• 1 pound deli sliced mozzarella cheese
• 1 cup freshly grated Parmesan cheese
✅Instructions
00:00:31 - How to slice eggplant for The Most Amazing Eggplant Lasagna
1️⃣ 00:00:20 - Preheat oven to 400 degrees F. Lightly grease 2 baking sheets.
2️⃣ 00:00:48 - Lay eggplant slices out onto prepared baking sheets into a single layer. Drizzle lightly with olive oil and season with salt and pepper. Roast in the preheated oven until tender, about 25 minutes, turning halfway through.
3️⃣ 00:01:19 - Meanwhile, in a large pot over medium heat, add in ground sausage or ground beef. Use a spoon to break up the meat into small pieces. Add in onion and garlic and cook until meat is well browned, stirring constantly.
4️⃣ 00:01:52 - Stir in fresh basil, oregano, ½ teaspoon salt, pepper, and ¼ cup chopped parsley. Pour in crushed tomatoes, tomato paste, tomato sauce, and wine. Stir well and bring to a simmer. Reduce heat to low and simmer 30 minutes (or up to 4 hours).
5️⃣ 00:02:55 - In a mixing bowl, combine ricotta cheese with egg, remaining 2 tablespoons parsley, ½ teaspoon salt, and nutmeg. Refrigerate until ready to assemble lasagna.
6️⃣ 00:03:09 - Lightly grease a deep 9x13 pan. To assemble, spread about 1 cup of meat sauce in the bottom of the prepared pan. Place 6 eggplant slices on top to cover the bottom of the pan. Spread with ⅓ of the ricotta cheese mixture. Top with ¼ of mozzarella cheese slices. Spoon 1½ cups meat sauce over mozzarella, then sprinkle with ¼ cup parmesan cheese. Repeat layering two more times to create three complete layers. To finish, place a final layer of eggplant, topped with another 1 cup of meat sauce to cover the eggplant. Top with remaining mozzarella and Parmesan cheese.
7️⃣ 00:04:24 -Bake in preheated oven for 30 to 35 minutes. Serve hot.
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How to make EGGPLANT PARMESAN at home (a seriously easy method)
This is the simplest way to make eggplant parmesan at home. It requires very little time to prepare, needs just a few ingredients (most of which you have already) and makes for a quick clean up. Best of all, your don't have to soak and scrub a giant baking dish. It's a great way to make eggplant parm with loads of flavor and minimal effort.
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Eggplant Parmesan, it's History and Italian Origins -
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EGGPLANT PARMESAN RECIPE
Medium-Sized Garden Variety Eggplant, 1 each (makes two parmesan)
All-purpose Flour, about 1 cup
Fine Sea Salt, a few large pinches
Ground Black Pepper, as needed
Large Eggs, 3 each
Cooking Oil, enough to fill your fry pan with about 1/4 of oil
Whole Milk Low-Moisture Mozzarella Cheese, about 6-8 oz.
Homemade Tomato Sauce, recipe below
Parmigiano-Reggiano Cheese, as needed to finish
SIMPLE TOMATO SAUCE
Extra Virgin Olive Oil, 1 fl. oz. (28g or 2 tbsp.)
Yellow Onion, 2.25 oz. (64g or 1/2 cup)
Fresh Garlic, 1/2 oz. (14g or 1 heaping tbsp.)
Great Quality Canned Tomatoes, 28 oz. (or 794g)
Kosher Salt, .1 oz. (3g or 1 tsp.)
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⏰ TIMESTAMPS
Intro - 00:00
Choosing the Perfect Eggplant - 00:03
Cutting the Eggplant - 00:36
Setting up the Breading Station - 01:09
Simple Tomato Sauce Recipe - 02:15
Breading and Frying the Eggplant - 03:00
Building the Eggplant Parmesan - 04:16
Cross-Section of Baked Eggplant - 05:15
Plating and Tasting - 05:31
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#eggplantparm #italianfood #kitchenandcraft
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Eggplant Lasagna - a Low Carb Keto Friendly Dish
Eggplant, ground beef, mozzarella, parsley, carrot, onion, red and green pepper.
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#KetoFriendly #healthy #Eggplant
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Full Ingredients:
1 large eggplant
1/4 tsp of salt
1 tbsp of oil
1/4 tsp of black pepper
bake 350f, 15 mins
vegetables
1/2 big carrot shredded
1 big onion diced
2 green onion stalks chopped
1/2 red pepper sliced
1/2 green pepper sliced
bunch of parsley chopped
150 grams of mozzarella cheese
400 grams of ground beef
2 tbsp of oil
1 cup of tomato sauce
1/2 tsp of salt
cheese mixtures
150 grams of ricotta cheese
1 cup of grated parmesan cheese
1 large egg
2 tbsp of parsley
1 tbsp of oregano
1/2 tsp of black pepper
1cup mazzarella cheese shredded
bake 380f - 20 mins
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Baked Eggplant Recipe
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Baked Eggplant Pasta
This cheesy baked pasta with roasted eggplant, mozzarella, ricotta, and Pecorino Romano is big on flavor and easy to make! Italian eggplant recipes are the best and this one doesn't disappoint. The easy marinara cooks in about 15 minutes and is mixed with all the other delicious ingredients to form another great baked pasta recipe!
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BAKED EGGPLANT PASTA
INGREDIENTS
For the sauce:
(2) 28 ounce canned plum tomatoes - blender pulsed or hand crushed
3 ounces tomato paste
3 cloves garlic minced
1 medium onion diced
salt to taste
1/2 teaspoon black pepper
1/4 cup olive oil
For the baked pasta:
1 pound ziti (tortiglioni, rigatoni, penne, etc)
2 medium eggplants - cubed
1/2 cup olive oil - for eggplant
2 teaspoons kosher salt
1 teaspoon black pepper
1/4 cup basil leaves - hand torn
1 pound block whole milk mozzarella - 2/3 cubed, 1/3 grated
1 pound ricotta
1/2 cup Pecorino Romano - grated (plus more for serving)
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