WEBThe Italian dishes of my youth were loaded with high-fat, high-salt cheeses. So much for my Mediterranean diet since my angioplasty in 2012.I’ve been redoing Italian recipes in …
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WEBPreheat oven to 400° F. Get out two rimmed baking sheets and spread 2 tablespoons of olive oil on each. In a shallow bowl, beat the eggs (2) with the milk (2 tablespoons), ½ …
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WEBSeason with salt. Bake for 20 minutes, turning halfway through until eggplant is golden. Meanwhile, in a medium bowl combine ricotta, egg, parsley and 1/4 cup of grated …
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WEBDirections. Position racks in middle and lower thirds of oven; preheat to 400°F. Coat 2 baking sheets and a 9-by-13-inch baking dish with cooking spray. Whisk eggs and water …
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WEBStep 4: Cut the eggplant into paper-thin slices lengthwise. Make 20 slices. Get two flat containers. In the first one, add the flour, and in the second, add the eggs and beat them …
WEBpanko breadcrumbs. pecorino cheese. olive oil or olive oil spray. Preheat your oven to 350℉ (or 180℃). Line a rimmed baking sheet with parchment paper. Slice 2 eggplants …
WEBRoast in the oven for 20 minutes. While the eggplant roasts, add parmesan, breadcrumbs, and remaining 1/2 tbsp olive oil to a small bowl. Toss to combine. Season to taste with …
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WEBAllow to simmer for 15 minutes. Remove from heat and stir in basil. Set aside. Preheat oven to 375F with a shelf on the top third of the oven (about 8″ from the broiler element). In a …
WEBBake the eggplant directly on an oven rack at 220°C (430°F) for 20 minutes. Scoop out the flesh and drain any excess water; discard the skin. Blend together with the pecorino, …
WEBWhisk eggs and milk in a shallow dish until frothy. Combine breadcrumbs, 1/4 cup of the Parmesan, salt and pepper in another shallow dish. Dip the eggplant slices into the egg …
WEBPreparation. Heat oven to 450 degrees. Peel the eggplant and place in a roasting pan or dish. Coat eggplant with 2 tablespoons olive oil, and season well with salt and pepper. …
WEBPreheat oven to 450 degrees. Brush both sides of eggplant slices with oil, and place in a single layer on two or more baking sheets. Bake until undersides are golden brown, 10 …
WEBCover tightly with foil and bake until eggplant is tender and pliable but NOT fully cooked, about 8 to 10 minutes. Spread 1/4 cup marinara sauce on the bottom of a 13 x 9-inch …
WEBFor Sauce: 1) Melt butter in medium sauce pan over medium-low heat. 2) Add onion, garlic, anchovies, pepper flakes and oregano - salt and pepper to taste. Cook until onion is …
WEBPreheat the oven to 400°F and line 2 baking sheets with parchment paper. In a medium-sized shallow dish, whisk the eggs and almond milk. In another medium-sized shallow …
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WEB3. Assembling and baking Eggplant Parmigiana. Smear some tomato sauce on the base of a baking dish. This stops the first layer of eggplant from sliding around; Eggplant layer: …
WEBAdd tomato passata. Now pour the water into the passata bottle, screw on the lid, shake, and pour that in too (waste nothing!) Add dried herbs, red pepper flakes, salt and …
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