Eggplant and Meat Cake – a delicious ground beef mixture with pine nuts, tomato sauce, and herbs, wrapped in layers of f ...

Cover the pan with a lid or two tightly wrapped layers of aluminum foil and bake at 450 F for 50 minutes. Uncover and bake for 10 more minutes to reduce some of the juices. Remove from the oven and ...

Baked eggplant parmesan is made with crispy baked ... To reheat, simple place in the microwave for 2-3 minutes or place in the oven at 350 degrees for 10 minutes. Be sure to follow me on Facebook ...

and don’t freak out if the eggplant overlaps here and there. Pop the sheet pans in the oven and roast until golden brown, 20-25 minutes. In the meantime, heat 2 tablespoons of oil in a large ...

Heat the oven to 425 degrees ... In a greased baking pan, layer the baked eggplant, followed by half of the mozzarella and half of the Parmesan, and then basil leaves. Top with another layer ...

Sprinkle the seasoned bread crumbs over the tomatoes, and bake in the oven for about 7 minutes or until the tomatoes start to crack and the bread crumbs are crisp and toasted. Lay the eggplant ...

I’ve instead roasted the eggplant in the oven, then continued to cook it with the dengaku glaze to caramelise and deepen the flavours. Serve it on rice with dressed mustard greens for a ...

In a pan over medium heat, add in your oil and then go in with the eggplant. Sauté until golden ... Add in the potatoes, place in a baking tray and bake for 15 minutes at 180°C.