EGGPLANT PIE GIADA RECIPES
EGGPLANT TIMBALE RECIPE | GIADA DE LAURENTIIS | FOOD NETWORK
Provided by Giada De Laurentiis
Categories main-dish
Total Time 1 hours 55 minutes
Prep Time 45 minutes
Cook Time 1 hours 0 minutes
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Place a grill pan over medium-high heat or pre-heat a gas or charcoal grill. Using a pastry brush, lightly brush the eggplant slices with 1/3 cup olive oil and sprinkle with salt and pepper. Grill the eggplant until tender and colored with grill marks, about 4 minutes per side. Set aside.
- Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta.
- Meanwhile, warm the 2 tablespoons of olive oil in a large skillet. Add the onion and saute until tender, about 3 minutes. Add the beef and pork, and brown the meat, breaking it into bite-sized pieces with a wooden spoon, about 5 minutes. Add the Marsala and cook until the liquid has evaporated, about 3 minutes. Turn off the heat. Add the peas and marinara sauce and stir to combine. Add the cheeses, basil, and cooked pasta. Set aside.
- Preheat the oven to 350 degrees F. Line the springform pan with the grilled eggplant. Be sure that the slices overlap and hang over the edge of the pan. Fill the pan with the pasta mixture, pressing down to make sure the pan is filling up evenly. Fold the eggplant slices up over the top of the pasta and add a few more slices on top to completely enclose the timbale. Bake the timbale until warmed through and the cheese has melted, about 30 minutes. Let rest on the counter for 10 minutes to set. To serve, invert the timbale onto a serving plate and remove the springform pan. Sprinkle the remaining 1/4 cup grated Pecorino Romano cheese over the top. Slice and serve.
EGGPLANT PIE RECIPE | ALLRECIPES
A twist on the traditional tomato pie, the hearty flavor of the eggplant goes perfectly with the green onions and Italian seasoning, and it's incredibly easy!
Provided by Emmy
Categories Main Dishes Savory Pie Recipes
Total Time 58 minutes
Prep Time 15 minutes
Cook Time 43 minutes
Yield 1 8-inch pie
Number Of Ingredients 8
Steps:
- Preheat oven to 450 degrees F (230 degrees C). Press pie crust into a pie plate.
- Bake in the preheated oven until slightly brown, about 8 minutes. Remove crust from oven and lower temperature to 350 degrees F (175 degrees C).
- Layer eggplant, green onions, Italian seasoning, salt, and pepper in the pie crust, ending with a layer of eggplant. Mix mozzarella cheese, Cheddar cheese, and mayonnaise together in a bowl; spread over eggplant layer. Cover the browned edges of pie crust with thin strips of aluminum foil.
- Bake in the preheated oven until cheeses are slightly browned, about 35 minutes.
Nutrition Facts : Calories 358.4 calories, CarbohydrateContent 15.4 g, CholesterolContent 37.1 mg, FatContent 27.6 g, FiberContent 3.4 g, ProteinContent 9.9 g, SaturatedFatContent 7 g, SodiumContent 573.2 mg, SugarContent 2 g
More about "eggplant pie giada recipes"
GIADA’S EGGPLANT TIMBALE – VANILLA BEAN ONLINE
A Timbale or Timballo depending where you are from, is essentially a pasta or rice pie made in a springform pan. Traditionally the exterior crust is comprised of a thin bread crust, commonly filled with pasta, meat sauce, peas and cheese. Different regions in Italy make it according to their favourite ingredients and traditions. I have heard that Sicilians like to add eggplant for example.
I loved Giada's idea of using eggplant instead of bread and it was so delicious. The grilled eggplant added a smokey flavour and it was just divine; one of the greatest comfort food dishes of all time.
From stephaniemormina.com
Category Main Dish
Cuisine Italian, Mediterranean
From stephaniemormina.com
Category Main Dish
Cuisine Italian, Mediterranean
- Enjoy!
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EGGPLANT AND TOMATO PIE RECIPE - NYT COOKING
Tomatoes have another week or so to go in most farmers’ markets. This robust summer pie, topped with a layer of tomato slices flecked with thyme, is a nice party piece. It also packs well once cooled, so take leftovers to work for lunch.
From cooking.nytimes.com
Reviews 5
Total Time 2 hours
Calories 203 per serving
From cooking.nytimes.com
Reviews 5
Total Time 2 hours
Calories 203 per serving
- Whisk the milk into the eggs. Add salt (I usually use about 1/2 teaspoon) and pepper. Spread 1/4 cup tomato sauce over the bottom of the crust. Top with a layer of eggplant slices. Season with salt and pepper. Spoon one third of the remaining sauce over the eggplant and sprinkle with thyme, Parmesan, and half of the Gruyère. Repeat the layers one or two more times, depending on the size of your eggplant slices, ending with the Gruyère. Pour on the egg and milk mixture. It should seep down into the layers; if it looks like it’s not moving and going to overflow the crust, use a fork to create some holes so it does seep down. Arrange the sliced tomatoes on top and sprinkle any remaining thyme over the tomatoes. Drizzle on 1 tablespoon of olive oil. Place in the oven and bake for 40 to 45 minutes, until set and bubbling and browned on the top and edges. Remove from the heat and allow to sit for at least 10 minutes before serving. Serve hot, warm, or room temperature.
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GRANDMAS ZUCCHINI CASSEROLE-GIADA DE LAURENTIIS RECIPE ...
This is my version of a recipe I saw Giada make on her show. She puts bread crumbs between the zucchini layers but I think they taste soggy so I just put them on top. I sometimes just use an Italian shredded cheese blend as a substitute for the cheeses.
From food.com
Reviews 5.0
Total Time 50 minutes
Calories 421 per serving
From food.com
Reviews 5.0
Total Time 50 minutes
Calories 421 per serving
- Layer in dish zucchini, salt and pepper, cream and cheeses. Make 3 layers. Top with bread crumbs, then butter. Bake at 375 for 35 to 40 minutes.
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GIADA'S EGGPLANT CAPONATA WITH A TWIST RECIPE | SPARKRECIPES
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From recipes.sparkpeople.com
From recipes.sparkpeople.com
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EGGPLANT MEATBALLS GIADA RECIPES
Drizzle with the olive oil and bake until golden and tender, 40 to 45 minutes. Cool for 10 minutes. For the filling: Scoop out 1 cup of flesh from the eggplant, using a spoon, and place in a food processor. Blend until the eggplant is smooth. Add the cheese, breadcrumbs, basil, egg, garlic and parsley.
From tfrecipes.com
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GIADA'S SHEET-PAN EGGPLANT PARMESAN RECIPE
Jan 21, 2019 · Preparation 1. Preheat the oven to 400°F. 2. Arrange the halved eggplants, cut side up, on a rimmed baking sheet. Rub them with 2 tablespoons of olive oil, and season with the kosher salt.
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GIADA'S EGGPLANT CAPONATA WITH A TWIST RECIPE | SPARKRECIPES
Directions. Heat 1/4 cup of the oil in a heavy large skillet over medium heat. Add the celery and saute until crisp-tender, about 2 minutes. Add the eggplant and saute until beginning to soften, about 2 minutes. Season with salt. Add the red pepper and cook until crisp-tender, about 5 minutes.
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From recipes.sparkpeople.com
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GIADA DE LAURENTIIS' EGGPLANT PARMESAN BITES - GIADZY
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From anitalianinmykitchen.com
From anitalianinmykitchen.com
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Nov 22, 2021 · Make-ahead meals: Veggie pot pies, pear tarts. 05:10. Instagram chef Skyler Bouchard from “Dining With Skyler” shows on TODAY how you can utilize leftover vegetables or turkey from ...
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SICILIAN TIMBALLO - COOKING WITH NONNA
Apr 18, 2015 · Make the Meat Sauce: Add 3 Tbs of EV olive oil in a pot followed by the garlic. Once the garlic turns blonde, add the chopped meat. Let the meat brown and add the white wine. Let the alcohol evaporate and add the bay leaves to be removed once the sauce has cooked and cooled off. Add salt and Peperoncino, as desired, and the fresh parsley.
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Step 1. Preheat oven to 400°F. Lightly coat a baking sheet with nonstick cooking spray. Peel eggplant, if desired; cut eggplant into 1/4-inch-thick slices. Advertisement. Step 2. Place marinara sauce in a shallow dish. In a second shallow dish combine crushed croutons and half the cheese. More ›.
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From therecipes.info
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GIADA EGGPLANT TIMBALE RECIPE - GROUP RECIPES
Place a grill pan over medium-high heat or pre-heat a gas or charcoal grill. Using a pastry brush, lightly brush the eggplant slices with 1/3 cup olive oil and sprinkle with salt and pepper. Grill the eggplant until tender and colored with grill marks, about 4 minutes per side. Set aside. Bring a large pot of salted water to a boil over high heat.
From grouprecipes.com
From grouprecipes.com
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