Sentences with phrase «eggplant parmesan for»

Eggplant Parmesan For One, layers of lightly breaded eggplant slices, melted mozzarella cheese and tomato sauce.

My husband had been asking for eggplant Parmesan for a long time (he still talks about the eggplant Parmesan his friend Dominick «Spike» Candido made when they were in college together).

I really can't remember what made me decide to make eggplant parmesan for the first time.

So, with that in mind, I've taken his favorite dish and created an Eggplant Parmesan For One.

This easy recipe for Eggplant Parmesan For One is ideal for those cooking for one.

This Eggplant Parmesan for one bakes in the oven for about 30 minutes.

Not exact matches

For this delicious luncheon I made this Creamy Cheddar Cheese Grits Soufflé that paired well with an Eggplant Parmesan that one of the other lovely ladies had brought ---- thank you N!

While the eggplant roasts, mix the cheeses, except for 1 cup of the Romano / Parmesan.

I'm always looking for new ways to use eggplant, as it usually only shows its face in eggplant parmesan at my house.

Warm Spinach Antipasto Salad for one, filled with salami, parmesan, roasted eggplant, peppers and red onions, it's healthy and easy to make too.

INGREDIENTS 1 recipe pizza dough extra virgin olive oil, for grilling vegetables and brushing crust 1 - 2 cloves garlic, thinly sliced as possible summer vegetables (zucchini, yellow squash, eggplant, bell peppers, onion, tomatoes, etc.), kosher salt and freshly ground black pepper chicken sausage (optional) fresh mozzarella, thinly sliced freshly grated Parmesan cheese fresh basil, julienned

For the noodle bowls: 3 - 4 summer squash (yellow squash or zucchini work well) Toppings that I used: toasted sunflower seeds, chickpeas, heirloom tomatoes, grilled corn Other topping ideas: grilled portobello mushrooms / eggplant / peppers, grilled shrimp or chicken, fresh mozzarella or shave parmesan, quinoa or farro, the list is endless!

1 large eggplant, cut into 1» square pieces 2 tablespoons extra virgin olive oil, divided Salt & pepper, to taste 4 oz dry wheat spaghetti 1 cup red onion, diced 2 garlic cloves, minced 1/2 lb hot Italian turkey or chicken sausage (make sure to get the spicy kind), casings removed 1 1/2 cups marinara sauce 2 teaspoons crushed red pepper flakes 1 cup 2 % reduced fat shredded Mozzarella cheese 3/4 cup grated Parmesan cheese, divided 1/4 cup seasoned bread crumbs a few basil leaves for garnish, sliced (optional)

Try rolled oats or a crushed, unsweetened whole grain cereal as breading for baked chicken, fish, veal cutlets, or eggplant parmesan.

It's made a small baking dish and has all the wonderful flavors from my traditional Eggplant Parmesan in a small recipe for one.

For a warm weather eggplant parmesan, try either pan frying the eggplant, or grilling slices, then layering in sauces and cheeses, with some fresh breadcrumbs, and just zapping it in the microwave to melt the cheese.

I fried up the extra eggplant and zucchini that I had to freeze for a future «Parmesan» dinner.

Since Eggplant Parmesan is my husband's favorite dish I had to create a gluten - free, grain - free version that all of us could partake in for his special birthday dinner.

Excellent when used for breading eggplant for eggplant parmesan.

My favorite vegan power couple decided to make Vegan Eggplant Meatball Subs with Caramelized Onions, and there's even a recipe for some homemade dairy - free Parmesan Cheese up in there too!

One of the most satisfying and enjoyable vegetarian meals for me is my adapted version of the Eggplant Parmesan recipe from Elana Amsterdam's Gluten Free Almond Flour Cookbook.

For suggestions on how to incorporate vegan artisan cheeses into favorite recipes, Miyoko offers up delectable appetizers, entrees, and desserts, from caprese salad and classic mac and cheese to eggplant parmesan and her own San Francisco cheesecake.

Filled with salami, parmesan, roasted eggplant, peppers and red onions, it's a healthy, easy recipe and ideal for anyone cooking for one.

What's in it: 8 oz quick cooking farro (I suppose you can use the non quick kind as well) 2 cups roughly chopped heirloom tomatoes Vegetables for grilling (I used eggplant, summer squash, scallions, corn, and peppers) 2 large cloves garlic Fresh basil Olive Oil Balsamic vinegar Salt & Pepper (and maybe some chili flakes) Optional: cheese of your choosing (goat, parmesan, or feta would all be great)

Trying to slice into this eggplant Parmesan while it's molten hot creates an oozy mess, so let it rest at room temperature for at least 30 minutes to firm up before serving.

Almond Parmesan Baked Acorn Squash Barbecue Sauce Biscuits Broccoli al Frascati by Mario Batali Caesar Salad Dressing Cashew Creme (Savory) Cashew Creme (Sweet) Celeriac Sauce Challah Bread Chickpea Fritters with Romesco Sauce Cinnamon - Spiced Roasted Veggies with Couscous Colcannon (mashed potatoes with kale) Cornbread Cranberry - Jalapeño Appetizer Creole Mustard Dijon Rice with Broccoli Don't Be Crabby Cakes Eggplant Caponata Faux Parmesan Ginger Dipping Sauce Ginger Peanut Sauce for Pasta or Stir - Fried Veggies Green Bean Casserole Grilled Corn with Piquant Sauce Grilled Jalapeño Poppers Grilled Zucchini with Green Olives, Cilantro and Tomato Herb - Roasted Cauliflower with Bread Crumbs Hoisin Sauce Hot Wingz Lemon Rosemary Potatoes Maple - Roasted Carrots Oil and Lemon Dressing by Julia Child Pesto by Wolfgang Puck Pomegranate - Peach Sauce Potato «Risotto» with Mushrooms and Truffle Ranch Dressing from Scratch Ranch Dressing the «Slacker» Way Roasted Turnip, Potato, and Apple Hash Rosemary Roasted Potatoes with Black Olives Sautéed Greens with Garlic and Lemon Soda Bread Spaghetti Squash with Spicy Greens, Raisins and Pine Nuts Spiced, Roasted Chickpeas Summer Rolls with Peanut Sauce Tahini Sauce Tomatoes Stuffed with Herbs Walnut Parmesan Wild Greens Zucchini - Potato Casserole

Last Saturday our lunch menu for the publishing workshop consisted of cauliflower with romesco, roasted brussels sprouts with a ginger scallion sauce, mushroom toasts, and this honey baked eggplant dish (which everyone kept calling eggplant lasagna, which is probably because it was reminiscent of lasagna / eggplant parmesan with layers of thinly sliced eggplant, red sauce, and cheese).

Going to the grocery store and buying hunks of Parmesan, obscure eggplants, and cured Italian meats is something I live for.

I love having it frozen in the freezer, I usually bake it up quickly in my toaster oven, or defrost it slightly and bake it with sauce for a quick eggplant parmesan!

She had Scalini's eggplant parmesan with her aunt, heck... I got her a bouncing ball and she just sat there for forever while we watched Shark Tank.

The afternoon of that appointment, I made some eggplant Parmesan using a recipe that is «famous» for putting women into labor within 48 hours.

3 medium sized eggplants 1 cup flour 6 eggs, beaten 4 cups fine Italian bread crumbs, seasoned Olive oil for sauteing 8 cups of marinara sauce (recipe below) 1/2 cup grated Romano cheese 1/2 cup grated Parmesan cheese 1 1/2 pounds of mozzarella cheese, shredded 2 cups of ricotta cheese

For example, I use melanzane alla Parmigiana [eggplant parmesan] to explain osmosis, the process during which solvents like water move through a semipermeable membrane from an area where solutes like salt are at lower concentration to an area where they are at higher concentration.

This healthy eggplant parmesan recipe uses coconut flour breading and healthy oils for a healthier version of the classic.

Eggplant might be best known for its part in eggplant Parmesan, a fried dish that can contain several grams of unhealthy saturatEggplant might be best known for its part in eggplant Parmesan, a fried dish that can contain several grams of unhealthy saturateggplant Parmesan, a fried dish that can contain several grams of unhealthy saturated fats.

For lunch, we feasted on cauliflower with romesco, roasted brussels sprouts with a ginger scallion sauce, mushroom toasts, and this honey baked eggplant dish (which everyone kept calling eggplant lasagna, which is probably because it was reminiscent of lasagna / eggplant parmesan with layers of thinly sliced eggplant, red sauce, and cheese).

For the noodle bowls: 3 - 4 summer squash (yellow squash or zucchini work well) Toppings that I used: toasted sunflower seeds, chickpeas, heirloom tomatoes, grilled corn Other topping ideas: grilled portobello mushrooms / eggplant / peppers, grilled shrimp or chicken, fresh mozzarella or shave parmesan, quinoa or farro, the list is endless!

What's in it: 1 medium eggplant, cut into 1/4 inch thick «fries» (* removing the skin is optional, it can be slightly bitter but I like it) 1 egg + 1 egg white, lightly beaten 3/4 cup panko breadcrumbs (whole wheat if possible) 1/4 cup parmigiano reggiano (parmesan), grated 1 teaspoon garlic powder 1 teaspoon oregano salt and pepper to taste optional: red pepper flakes, cuz I put them in almost everything marinara sauce for dipping

While we were walking around and admiring all of the stands we picked up a few eggplants and some fresh baked focaccia bread to make Eggplant Parmesan later that night.It was the perfect morning for walking around and exploring the market.

This title once again follows Eve Angelotta, head chef of her family's four - generation Italian restaurant, along with her cousin sidekicks, as they have to sort out a mystery while whipping up a to - die - for eggplant parmesan.

The checkout lady was gruff and impatient, already turning to Eric's stuff, which probably looked perverse compared with the girl's, and had come from the new «gourmet» section of the market: organic jalapenos, organic Asian eggplants, organic red bell peppers, a bunch of organic kale for braising, two huge organic onions, a tiny bottle of fine Tuscan olive oil, five pounds good flour, French yeast in cakes, a huge chunk of very, very expensive raw - milk Parmesan (Reggiano, of course), two bottles Cotes du Rhone — and not just any old Cotes du Rhone but Alison's favorite, thirty - four bucks a pop.

You can use this sauce for anything, such as topping pasta, pizza dough, or polenta, or layer with roasted eggplant slices and grated Parmesan and mozzarella to make Eggplant Peggplant slices and grated Parmesan and mozzarella to make Eggplant PEggplant Parmesan.

And, for the ultimate experience, order the spaghetti - a-la-crab from the chalkboard menu (FYI: the chalkboard menu selections change frequently) or the Gorgonzola pasta or eggplant parmesan from the menu, and make yourself comfortable at one of the rustic wooden tables.

This lighter version of Eggplant Parmesan is just as delicious as the real thing and is bound to make you feel less guilty when you reach for seconds.