The filling was simply Ricotta, Mozzarella, parsley, salt, pepper and Parmesan cheese. I prepared the eggplant by baking it in the oven on an oiled tray
) because John Bonistalli, my friend Jenna's dad, would make us eggplantparmesan when we were little girls, and then, when Jenna and I were "old" enough to work (ie
This reminds me of a lighter and fresher version of eggplantparmesan. grated parmesan cheese. I decided to give this a try because I had an extra eggplant leftover from a previous recipe
Use 2 teaspoons oil to brush both sides of eggplant slices. Grill the eggplant slices for 5 minutes. Spread each eggplant slice with 1 teaspoon pesto. 1 medium eggplant (3/4-1 pound), cut into 6 rounds about 1/2 inch thick
For dinner tonight I tried a new recipe, Skillet EggplantParmesan. Dip eggplant slices in egg, then in coating mix, turning to evenly coat both sides of each slice
We try to keep processed foods to a minimum but some version of this chicken makes it onto the menu every now and then as either eggplant chicken Parmesan, chicken tenders or chicken schnitzel with browned ghee lemon caper sauce
EggplantParmesan has long been one of my parents’ favorite dishes. Sprinkle the salt, black pepper, and garlic powder over each of the eggplant slices and then place the baking sheet in the oven
Tom fried the eggplant while a friend (Debra) and I layered everything together in a baking dish (occasionally eating a few slices in-between layering - - - OK maybe more than occasionally)
In this recipe I added Zucchini and Eggplant, for the healthy veggie benefits but I've also made this with chicken, shrimp, so if you have some add one of those in, or just enjoy it this way
Arrange slices eggplant in base of dish. Dehydrate for several hours until eggplant is soft. Eggplant and Spinach Parmesan2 small eggplants, peeled and sliced thin (I used one white eggplant and one graffiti eggplant. They are small and very tender)Coating1/4 cup pine nuts3/4 cup almondsdried Italian herbssea salt, to taste Cheese1/2 cup cashews1/2 cup macadamia nuts1-2 Tbsp lemon juiceonion powder, to taste1/2 garlic clove, crushedsea salt, to tastewater to blend3- 4 cups fresh spinach -choppedyour favorite marinara sauce Eggplant Preparation Soak eggplant slices in salted water for 2-3 hours. 2 small eggplants
In a large bowl, toss the mesclun, scallions, tomatoes and cooked eggplant with the dressing. Carefully spoon the salad into the Parmesan cups and serve at once
A twist on a classic Italian meal features baked eggplant slices stacked with cashew ricotta, balsamic infused baby spinach and a sweet red pepper sauce
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