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 …

Deselect All. 2 medium eggplant (about 2 1/4 pounds), cut into 1/2-inch-thick round slices. Kosher salt, as needed, plus 1 tablespoon. 5 cups fresh breadcrumbs

The Eggplant: 2 medium eggplants, washed and cut into 1/2-inch thick rounds (about 2 1/2 pounds) 1/2 cup all-purpose flour. Freshly ground black pepper. 5 large eggs. 3 tablespoons …

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 …

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 ...

Slice 2 eggplants 1/2 inch thick; lay on paper towels, sprinkle with salt and let sit 10 minutes, then pat dry. Heat 1/4 cup olive oil with 1 grated garlic clove in a saucepan, 1 minute.

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, …

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.

Arrange the eggplant slices on a baking sheet; sprinkle with salt and drizzle with olive oil. Bake for 15 minutes. Bring a pot of salted water to a boil. Set up a bowl of ice water alongside.

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 ...