EGGPLANT STUFFING RECIPE RECIPES
EGGPLANT PARMESAN RECIPE - BETTYCROCKER.COM
Bring a classic Italian restaurant dish into your home kitchen with this 20-minute recipe.
Provided by Betty Crocker Kitchens
Total Time 20 minutes
Prep Time 10 minutes
Yield 6
Number Of Ingredients 7
Steps:
- Set oven control to broil. Generously spray both sides of each eggplant slice with cooking spray. Place on rack in broiler pan. Broil with tops 4 to 5 inches from heat about 10 minutes, turning once, until tender.
- While eggplant is broiling, mix Parmesan cheese and bread crumbs; toss with oil.
- Heat spaghetti sauce in 1-quart saucepan over medium heat about 2 minutes, stirring occasionally, until heated through. Remove from heat; cover to keep warm.
- Sprinkle 1 cup of the mozzarella cheese over eggplant slices. Spoon bread crumb mixture over cheese. Broil about 1 minute or until cheese is melted and crumbs are brown. Top eggplant with spaghetti sauce and remaining 1/2 cup mozzarella cheese.
Nutrition Facts : Calories 195 , CarbohydrateContent 18 g, CholesterolContent 20 mg, FatContent 1 , FiberContent 3 g, ProteinContent 11 g, SaturatedFatContent 4 g, ServingSize 1 Serving, SodiumContent 480 mg
EGGPLANT PARMESAN RECIPE - BETTYCROCKER.COM
Bring a classic Italian restaurant dish into your home kitchen with this 20-minute recipe.
Provided by Betty Crocker Kitchens
Total Time 20 minutes
Prep Time 10 minutes
Yield 6
Number Of Ingredients 7
Steps:
- Set oven control to broil. Generously spray both sides of each eggplant slice with cooking spray. Place on rack in broiler pan. Broil with tops 4 to 5 inches from heat about 10 minutes, turning once, until tender.
- While eggplant is broiling, mix Parmesan cheese and bread crumbs; toss with oil.
- Heat spaghetti sauce in 1-quart saucepan over medium heat about 2 minutes, stirring occasionally, until heated through. Remove from heat; cover to keep warm.
- Sprinkle 1 cup of the mozzarella cheese over eggplant slices. Spoon bread crumb mixture over cheese. Broil about 1 minute or until cheese is melted and crumbs are brown. Top eggplant with spaghetti sauce and remaining 1/2 cup mozzarella cheese.
Nutrition Facts : Calories 195 , CarbohydrateContent 18 g, CholesterolContent 20 mg, FatContent 1 , FiberContent 3 g, ProteinContent 11 g, SaturatedFatContent 4 g, ServingSize 1 Serving, SodiumContent 480 mg
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CAPONATA RECIPE - NYT COOKING
Caponata is a Sicilian sweet and sour version of ratatouille. Because eggplant absorbs flavors like a sponge, it’s particularly good in such a pungent dish. Like most eggplant dishes, this gets better overnight. It’s meant to be served at room temperature, and I like it cold as well. It makes a great topping for bruschetta.
From cooking.nytimes.com
Reviews 5
Total Time 1 hours
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Reviews 5
Total Time 1 hours
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- Add the tomatoes to the pan with about 1/2 teaspoon salt and a pinch of sugar. Cook, stirring and scraping the bottom of the pan often, for 5 to 10 minutes, until the tomatoes have cooked down somewhat and they smell fragrant. Add the capers, olives, remaining sugar, and vinegar. Turn the heat to medium-low and cook, stirring often, for 20 to 30 minutes, until the vegetables are thoroughly tender and the mixture is quite thick, sweet, and fragrant. Season to taste with salt and pepper and remove from the heat. Allow to cool to room temperature. If possible, cover and chill overnight. Serve at room temperature.
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MEATLOAF MADE WITH STUFFING RECIPE | GIADA DE LAURENTIIS ...
Use prepared stuffing or follow Giada De Laurentiis' recipe for ciabatta stuffing with chestnuts and pancetta to use in this meatloaf recipe featured on Food Network.
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- Transfer the stuffing to the prepared dish. Cover with buttered foil, buttered side down, and bake until the stuffing is heated through, about 30 minutes. Uncover and continue baking until the top is crisp and golden, about 15 minutes longer.
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CAPONATA RECIPE - NYT COOKING
Caponata is a Sicilian sweet and sour version of ratatouille. Because eggplant absorbs flavors like a sponge, it’s particularly good in such a pungent dish. Like most eggplant dishes, this gets better overnight. It’s meant to be served at room temperature, and I like it cold as well. It makes a great topping for bruschetta.
From cooking.nytimes.com
Reviews 5
Total Time 1 hours
Calories 100 per serving
From cooking.nytimes.com
Reviews 5
Total Time 1 hours
Calories 100 per serving
- Add the tomatoes to the pan with about 1/2 teaspoon salt and a pinch of sugar. Cook, stirring and scraping the bottom of the pan often, for 5 to 10 minutes, until the tomatoes have cooked down somewhat and they smell fragrant. Add the capers, olives, remaining sugar, and vinegar. Turn the heat to medium-low and cook, stirring often, for 20 to 30 minutes, until the vegetables are thoroughly tender and the mixture is quite thick, sweet, and fragrant. Season to taste with salt and pepper and remove from the heat. Allow to cool to room temperature. If possible, cover and chill overnight. Serve at room temperature.
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MEATLOAF MADE WITH STUFFING RECIPE | GIADA DE LAURENTIIS ...
Use prepared stuffing or follow Giada De Laurentiis' recipe for ciabatta stuffing with chestnuts and pancetta to use in this meatloaf recipe featured on Food Network.
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Reviews 4.7
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Category main-dish
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Reviews 4.7
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Category main-dish
- Transfer the stuffing to the prepared dish. Cover with buttered foil, buttered side down, and bake until the stuffing is heated through, about 30 minutes. Uncover and continue baking until the top is crisp and golden, about 15 minutes longer.
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SPINACH-STUFFED CHICKEN BREAST WITH CREAM CHEESE - R…
Looking for ways to improve your lunch or dinner? Try this chicken breast recipe stuffed with spinach and cream cheese. You'll absolutely love it!
From recipes.net
Reviews 1
Total Time 35 minutes
Cuisine A
Calories 426.00kcal per serving
From recipes.net
Reviews 1
Total Time 35 minutes
Cuisine A
Calories 426.00kcal per serving
- Garnish with parsley, then serve and enjoy!
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STUFFED EGGPLANT PARMESAN RECIPE | ALLRECIPES
Eggplant centers are cooked with onion, garlic, and seasonings, then re-stuffed into the eggplant, coated with tomato sauce, cheese, and bread crumbs, and baked until tender and bubbly.
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