This dish that I created has all the wonderful flavors
of eggplant parm but transformed in a fresh, light and healthy way.
Debi and Gabriele's version
of eggplant parm layers thin slices of fried eggplant with homemade red sauce, mounds of mozzarella and fresh basil.
Not exact matches
-LSB-...] trays
of ziti, sausage & peppers, my dad's awesome
eggplant parm, lemon garlic chicken, subs, salads and snacks - the first -LSB-...]
If you've tried the
Eggplant Parm from my cookbook, you know I take these kinds
of dishes VERY seriously.
Thanks Mike for this delicious, nutritious roasted
eggplant parm and the best one liner I have heard today: «just like the Hulk, she's not in control
of her body — hence she can't be held responsible for her actions»... now to use it...
Today I am showing you my lighter, healthier version
of a traditional
Eggplant Parm.
b) there was a purple dress on the cover
of In Style, and thus you made
eggplant parm!»
As soon as I saw these on Josie's blog, I knew I had to make them ASAP — a mashup
of burgers and
eggplant parm?
This lighter play on a traditional
eggplant parm unites Italian - inspired ingredients in a salad
of grilled
eggplant, sun - dried tomatoes, and tiny bocconcini balls.
Like regular old
eggplant parm, it's a bit
of a project, but totally worth it.
Cover the
eggplant slices with half
of the ricotta /
parm mixture and then top with half
of the mozzarella.
Eggplant parm is always a lot
of work, but these instructions and measurements make for perfection... and perfection is worth it.
They lend depth and complexity to all kinds
of unexpected dishes like
eggplant parm, beans and greens, and even pizza sauce — for as little as $ 6 a jar.
One
of our favorites is
eggplant parm.
You have the taste and comfort
of traditional
eggplant parm without the breaded, fried
eggplant.