Repeat two more times, adding a layer of eggplant, ricotta mixture, meat, and cheese blend each time. Sprinkle the top with the remaining ¼ cup parmesan. Bake until the cheese is melted and the ...

Add the mashed eggplant, cooled shallot mixture, breadcrumbs, 1/2 cup Parmesan, 1 teaspoon salt and 1/4 teaspoon pepper. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, until ...

Even your meat-loving friends will be asking for seconds. Eggplant Parmesan. Ingredients:1 cup Italian-seasoned bread crumbs 2 egg whites 1 medium eggplant, sliced into 1/2-inch rounds 1 tablespoon ...

Ingredients. 2-3 large eggplants or 6-8 small eggplants, peeled (or not), cut however you'd like (slices or planks), salted about 5 to 10 minutes prior to cooking and then patted dry ...

Broil the eggplant for 4 to 6 minutes, or until golden. Turn and broil the other side for another 3 to 4 minutes, or until softened. (Exact timing will depend on the heat of your broiler, so watch ...

Eggplant Parmesan in a white dish on a blue surface surrounded by tomatoes, a chili pepper, a clove of garlic, a jar of spices, a bottle of oil, some celery and a raw eggplant. - Timolina ...

I had the good fortune to eat eggplant Parmesan for dinner this week (not made by me!), and it got me thinking about the intense pleasures of the Parm family — not just eggplant Parmesan, but ...

While the eggplant is broiling, in a large bowl, stir together the ricotta, mozzarella, half of the parmesan, the egg and parsley until well-combined. You should get about 3 cups of the filling.

Lately, I've wanted to incorporate more eggplant into my diet, but I haven't found a recipe that I really love yet. With the high cost of groceries, I want to ensure I'm not spending money to make ...

8: Sprinkle the remaining Parmesan over the eggplant rolls. Bake on the middle rack for 20 to 25 minutes, or until the sauce is bubbling. Garnish with more basil and serve hot.