Slice the eggplant lengthwise and place it skin side up under a broiler let it roast for about 15 minutes or until the skin is scorched and the eggplant is very tender scoop out the roasted eggplant from the skin puree it with a vegetable masher and proceed with the recipe.

Eggplant for moussaka traditionally the eggplant slices are fried but there rsquo s plenty of recipes even from greek cookbooks that grill broil bake or bbq the eggplant i rsquo ve opted to bake here like i do with eggplant parmigiana but actually the fastest and easiest way to cook the eggplant is on the bbq there rsquo s a vast volume of.

Cheesy tomato y eggplant parmesan that doesnt weigh you down with too much water or oil note ive recently updated the recipe to include more sauce may 12 2021 the original recipe calls for only one 28 ounce can of tomatoes ive since doubled the sauce recipe to include two 28 ounce cans of tomatoes.

Place the breaded eggplant slices on the foil lined baking sheets if you cant fit all the eggplant on the sheets then you will need to cook them in batches bake for 30 minutes turning them over once during cooking when the eggplant is tender and lightly browned in places set them aside and keep the oven on.

Add an even layer of half of the eggplant slices a bit of sauce then half of the mozzarella and feta cheese add another layer of eggplant then more sauce then the remaining mozzarella cheese top with the remaining feta bake for 20 minutes until the cheese is melted and bubbling garnish with parsley and serve.

To bake the eggplant instead of frying if you prefer to bake the eggplant instead once its been coated in flour and egg you can place the eggplant slices on a large lightly oiled sheet pan bake for about 18 to 20 minutes at 425 deg f turn slices over half way through until they are nicely browned.

Spread 1 cup tomato sauce in bottom of a rectangular 3 1 2 quart 13 by 11 by 2 inch baking dish arrange about one third of eggplant slices hellip.

Instructions preheat oven to 200c or 400f place pasta into a saucepan of boiling hot water and cook until al dente drain and rinse with cold water to prevent from cooking further in the meantime follow step below.

Cover with foil and bake on a rimmed baking sheet until eggplant is custardy 45 ndash 60 minutes step 8 remove from oven and arrange fresh mozzarella over eggplant.

You start by slicing the eggplant and roasting the slices in a hot oven next you layer the eggplant slices the marinara sauce and the mozzarella in a baking dish bake the casserole until golden and bubbly about 15 minutes in a 425 deg f oven.

Bake cover the dish tightly with foil bake in the oven at 375 degrees f for 15 to 20 minutes then carefully uncover and return to the oven to bake for another 10 to 20 minutes until the top layer of cheese is nice and melted and some edges of the vegetarian eggplant lasagna turn a nice golden brown.

Spread out on tray and bake at 240 deg c 450 deg f for 20 minutes flip then for another 10 minutes until the eggplant is super soft and caramelised on the edges peeling ndash if you rsquo re bothered by eggplant skin which i am not ndash i don rsquo t find it at all chewy peel ldquo zebra tripes rdquo down the eggplant like this.

Part 2 bull lower oven temperature to 375 bull in a casserole dish or baking pan cover the bottom with tomato sauce bull layer slices of eggplant bull pour tomato sauce over the layers until it hellip.

Instructions to roast the eggplant preheat the oven to 425 degrees fahrenheit with racks in the lower and upper thirds of the oven line two large rimmed baking sheets with parchment paper for easy cleanup slice off both rounded ends on one eggplant then stand it up on its widest flat side.

Quickly transfer the eggplant to the ice water as soon as the eggplant has been blanched use a slotted spoon to remove the slices from the boiling water and dunk them into the ice water by rapidly cooling the eggplant you stop the cooking process allow the eggplant slices to sit in the ice water 4 to 5 minutes or until cold to the touch.

In an 8x12 or 9x13 inch baking dish spread frac12 cup marinara layer half the eggplant and top with 1 cup of marinara and half the mozzarella repeat with the remaining eggplant the remaining marinara and the remaining mozzarella.

Hey everyone it rsquo s jack today i rsquo m sharing a fabulous recipe for eggplant and garlic pizza made with a roasted tomato pizza sauce quite a few years ago i got dragged to a very seedy bar in a not so nice city in massachusetts so i could try what i was told was ldquo the best pizza on the planet rdquo.

A little eggplant parm serves 2 this is a small eggplant parm as advertised if you rsquo d like to serve 4 6 people or are extremely into leftovers you can easily double the rest of this recipe you would then use all of the sauce and just bake it in a 2 quart vessel 1 large globe eggplant about 2 pounds sliced about frac12 rdquo frac34 rdquo thick.

2 roast the eggplant you rsquo ll then pat the eggplant dry lightly brush it with oil and roast it just until it rsquo s pliable some eggplant lasagna recipes ask you to grill the eggplant slices instead while this imparts a nice smoky flavor i find that grilling individual slices is too time consuming roasting is hands off and more convenient since you have to turn on the oven hellip.

Mix breadcrumbs spices and parmesan cheese in another bowl dip each eggplant disk into butter first then breading mixture place on aluminum foil or parchment paper lined baking sheet bake in 400 degrees f oven for 15 minutes then flip each disk and baked for 7 more minutes the eggplant should be golden brown and the breading crispy.

Eggplant parmesan is a traditional italian meal comprised of shallow or deep fried slices of eggplant layered with cheese and tomato sauce and then baked in the oven called parmigiana parmigiana di melanzane or melanzane alla parmigiana in italian the dish is thought to have originated in the southern regions of campania and sicily.

Origins of eggplant parmesan eggplant parmesan or parmigiana di malanzane is an italian casserole dish made with fried eggplant slices tomato sauce and cheese it rsquo s exact origin however is hotly debated some claim it was invented in sicily while others claim it comes from naples puglia or calabria you can read more about its history here.

The best low carb eggplant rollatini made with thin slices of eggplant filled with a spinach and cheese ricotta filling topped with marinara and hellip.

7 pounds green tomatoes we used a variety of green cherry grape beefsteak and roma tomatoes ndash no need to peel or remove the seeds cut into quarters cherry tomatoes can be left whole 4 large yellow onions skin and root ends removed and cut into wedges 2 large red onions skin and root ends removed and cut into wedges 3 large green bell peppers stem hellip.