Oct 21, 2024 · This popular stir-fry highlights eggplant cooked to its silky, creamy best, then bathed in a deliciously thick and savory sauce. This version of garlic sauce is a classic …

Top the baked eggplant with the tomato sauce, mozzarella and Parmesan. Return the pan to the oven and bake, rotating halfway through, until the cheese melts and browns and the sauce is …

1 large eggplant. 3 tablespoons extra-virgin olive oil, divided. 1/2 pound ground beef. Salt and freshly ground black pepper. 1 onion, small diced. 1 red pepper, small diced. 3 cloves garlic, …

Deselect All. Eggplant: 1/2 cup zaatar. Zest of 2 lemons plus juice of 1 lemon. 2/3 cup olive oil. Kosher salt. 2 eggplants, tops cut off and halved lengthwise, then cut hashmarks deep into the ...

Spread the eggplant out onto a baking sheet or large cutting board and pat dry with paper towels. Heat the oil in a large skillet set over medium heat. Add half of the eggplant and half of the ...

Arrange the eggplant on 2 sheet trays fitted with a racks and bake in oven until crispy, about 20 to 25 minutes. Reserve 4 slices of eggplant for the online round 2 recipe, Eggplant and Pasta ...

This popular stir-fry highlights eggplant cooked to its silky, creamy best, then bathed in a deliciously thick and savory sauce. This version of garlic sauce is a classic Chinese American …

Place the seasoned eggplant slices over direct heat and cook until nicely charred and beginning to soften, 2 to 3 minutes per side. Move the slices over indirect heat to finish cooking as you …

Bake the eggplant: Preheat the oven to 475 degrees F. Brush the eggplant slices on both sides with the oil and lay on 2 small or 1 large foil-lined baking sheet. Season with salt and pepper.

One 1-pound eggplant, sliced into 1/8-inch rounds (about 24 slices) 1 1/2 cups shredded whole-milk mozzarella. 1 1/2 cups freshly grated Parmesan.