Eggplant Marsala Recipe

Listing Results Eggplant Marsala Recipe

6 slices (at least 1/2 inch thick) peeled eggplant 2 cups Marsala wine 2 cups low sodium vegetable stock 2 cups mushroom pieces 1 tbsp extra virgin olive oil


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1/4 cup flax seed meal. 1/4 cup breadcrumbs, whole grain low fat. 3 tablespoons fresh parsley. 1/2 lb pasta (alternate: serve over brown rice) 6 …


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Carbs 23g Total Time 25 minutes Eggplant Masala Recipe Prep Time 5 minutes Cook Time 20 minutes Total Time 25 minutes Ingredients Ingredients for 4 …


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Meanwhile, rinse the eggplant, pat dry, cut in half and cut into slices. Add to the clay baker about 20 minutes before the end of cooking the guinea fowl. Turn off the oven and let the pan remain for another 15 minutes in the oven. Serve the guinea fowl with the eggplant arranged on warmed plates. Serve with bread and red wine if desired.


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Eggplant Masala is a simple South Indian stir-fry dish. I love eggplant for being such a versatile vegetable. It can be roasted and blended to …

Rating: 5/5(8)


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Stuffed Indian Eggplant with Sesame-Sunflower Masala Baked In water, water, cayenne, vegetable oil, cilantro leaves, toasted sesame seeds and 6 more Easy Chicken Tikka Masala Constant Tasting ginger, plain yogurt, cayenne pepper, …


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This ensures that the batter turns crispy before the eggplant flesh gets overcooked and soggy. How many slices per batch depends on the size of the …


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Add the Marsala wine to the pan. Bring to a boil, turning up the heat to do so if necessary. Simmer for a few minutes, until the the volume of the …

Rating: 4.8/5(6)
1. Heat a tablespoon of butter in a pan over medium-high heat. Season both sides of the chicken breast lightly with sea salt and pepper. Cook the chicken in a single layer for about 3-5 minutes on each side, until golden and cooked through. Transfer the chicken to a plate and cover to keep warm.
2. Add another tablespoon of butter to the pan. Add the mushrooms and saute for about 5 minutes, stirring occasionally, until the mushrooms are golden brown and their liquid has evaporated.
3. Add the Marsala wine to the pan. Bring to a boil, turning up the heat to do so if necessary. Simmer for a few minutes, until the the volume of the liquid is reduced by half.
4. Whisk the arrowroot powder and chicken broth in a small bowl. Add the chicken broth mixture and remaining butter to the pan. Simmer, stirring and scraping any browned bits from the bottom, for a few more minutes, until the sauce thickens.


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Healthy, Low Carb, & Vegetarian Nutritional Information and Points $4 – Buy Now more info Instructions 1 Preheat the oven to 400 degrees. Slice …

Rating: 4.8/5(4)
1. Preheat the oven to 400 degrees. Slice the eggplant into long pieces. If you have time, sprinkle the eggplant with salt and let it rest for 15 minutes. After the 15 minutes, press a paper towel against the eggplant to remove any excess moisture.
2. Cover 2 baking sheets with foil and spray with cooking spray. Place the eggplant in a single layer on the baking sheets. Brush with olive oil. Sprinkle with salt, pepper, and Italian seasoning.
3. Bake for 20-25 minutes until softened.
4. Meanwhile, coat an 8 X 8 glass baking dish with cooking spray. Add about 1/3 of the sauce to the bottom. Add a layer of the baked eggplant. Sprinkle with 1/2 the mozzarella cheese. Add more sauce, another layer of eggplant, more sauce, and then sprinkle the remaining mozzarella cheese on top. Mix together the almond flour and Parmesan cheese and sprinkle over top.


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Carve into the eggplant flesh all the way around the perimeter, and scoop flesh out; set aside. Place eggplant halves on a baking sheet, facing up. …

Rating: 4.4/5(5)


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1 cup dry Marsala wine 2 cloves garlic 1/4 teaspoon salt 1/4 teaspoon garlic powder 1/4 teaspoon onion powder 1/4 teaspoon pepper 8 oz. white mushrooms Instructions Lightly …

Rating: 3.2/5(7)
1. Lightly pound chicken breasts with a meat mallet.
2. Mix together the flour, salt, garlic powder, onion powder and pepper.
3. Gently rub the flour over both sides of the chicken breasts.
4. Spray a skillet with nonstick spray and add 1/2 tablespoon of the olive oil. Heat over medium-high heat.


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22 oz. eggplant (1 – 2 medium eggplants) Marinara sauce: 2 tablespoon olive oil 3 garlic cloves (minced) 1/2 teaspoon chili flakes 28 oz. can diced tomatoes 1/2 teaspoon sea …

Rating: 4.7/5(23)
1. In a medium pot, heat the olive oil over medium heat. Add the minced garlic and chili flakes and cook for 2 – 3 minutes.
2. Add the diced tomatoes, tomato paste, sea salt, pepper, and fresh basil. Mix well, then turn the heat down to low and allow the marinara to simmer for 20 – 30 minutes.
3. Slice the eggplant into 1/4 inch thick rounds and place on a baking tray. Sprinkle sea salt over the top side of the eggplant, then flip over to sprinkle the other side. Allow to sit for 30 minutes, then dry off excess water with a paper towel.
4. Preheat your oven to 400F (200°C) and line a baking tray with parchment paper.


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2 large eggs, beaten 2 tablespoons olive oil Instructions Prep. : Slice the eggplant into 10-12 rounds, sprinkle them with salt and put in a colander to drain for 15 minutes. Dry …

Rating: 4.8/5(15)
1. Prep. : Slice the eggplant into 10-12 rounds, sprinkle them with salt and put in a colander to drain for 15 minutes. Dry completely on paper towels. Meanwhile crack the eggs in a shallow bowl (cereal or soup bowl) large enough to hold an eggplant round and scramble with a fork. Mix the pork rinds, cheese, and seasoning together in another shallow bowl. Ready a small sheet pan.
2. Procedure: Pick up a round with a fork and flip it back and forth in the egg until completely covered. Pick up with a fork and let the egg run off. Place into the crumb mixture and cover the top with crumbs. Press the crumbs onto the top. Then, flip the round over with the fork and do this again. Lift the eggplant round out and shake off the excess crumbs. Lay on a sheet pan. Repeat the process on all of the rounds. You should have enough for 10-12 rounds depending on how big they are.
3. Cook: Heat an iron skillet or a non-stick pan over medium high heat. Alternately, you can use a big pancake skillet and fit all on the skillet at once. When hot, add the oil (you will need much less oil in a non-stick skillet). When the oil is hot, add 3-4 round to the pan and let cook for 3 minutes per side. Remove to a paper towel to drain then to a cooling rack. As you go, you may need to add a little more oil to the skillet or adjust the heat down just a bit. The eggplant will be brown and very crispy. Serve with tomato sauce, spicy mayo or eat as is!
4. Net Carbs per serving: 3.15 g.


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In a medium saucepan, heat a drizzle of olive oil over medium-low heat, then add the garlic and red pepper flakes. Sauté for about 3 minutes, until …

Rating: 96%


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Step 4. Heat a large skillet over medium-high heat; saute eggplant until slightly browned, 5 to 10 minutes. Spread cooked eggplant over pasta. Step 5. Pour 2 tablespoons …

Rating: 4/5(3)
1. Grease a 9x13-inch baking dish.
2. Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, about 8 minutes. Drain and transfer pasta to the prepared baking dish.
3. Place eggplant slices in a large pot of lightly salted water. Let eggplant soak to help remove some of the bitterness, about 30 minutes. Drain and pat eggplant strips with a paper towel to dry; transfer to a baking sheet. Brush eggplant with about 2 tablespoons olive oil; season with 2 teaspoons garlic powder, salt, and pepper.
4. Heat a large skillet over medium-high heat; saute eggplant until slightly browned, 5 to 10 minutes. Spread cooked eggplant over pasta.


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Eggplant is a really versatile low-carb veggie. Its taste is quite mild, which gives you lots of options for spicing it up with your favorite seasonings. This method here produces a super-succulent interior with a crispy surface. Serve as a fabulous side dish, appetizer, or as a light meal: just pair it with green salad and a vinaigrette dressing. Tips for making the Easy Fried …


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3.5 Tablespoons Marsala Cooking Wine (no substitutes here! You can find it at most all grocery stores too) 3/4 Cup Chicken Broth or Chicken Bone Broth 1/2 Cup Heavy Cream or …

Rating: 5/5(33)
1. ) Cut each Chicken Breasts crosswise to make them thinner, creating 4 large but less thick chicken breast pieces. Sprinkle breast pieces liberally on all sides with each salt, garlic powder, onion powder, and a little pepper.
2. p id=”instruction-step-2″>2.) Heat up a LARGE (large enough for 4 chicken breast sized pieces) nonstick skillet over medium heat with Ghee in it. Once the Ghee is melted and the pan is warmed up, place all four pieces of chicken flat in the pan – trying to avoid overcrowding/overlapping them. Cook breast pieces for 6 minutes on EACH side, without moving them other than to flip or check that they’re not burning ;). Remove chicken from the pan, and set aside.
3. “instruction-step-3″>3.) Using the same pan, turn down the heat slightly. Add mushrooms and butter, stirring occasionally for even cooking for about 2 minutes, and making sure to scrape ALL the brown bits left in the pan into the mushrooms (this adds flavor!). Add minced shallots and minced garlic and cook 1 more minute. Then add Marsala wine and Chicken Broth to the pan, stirring briefly and then allowing to simmer/bubble until the liquid in the pan is reduced by half (meaning half the liquid you started with is left!), which usually is about 6-10 minutes (it should be bubbling/boiling to cook down the liquid). Add Heavy Cream and let simmer and bubble for another 3-5 minutes, or until thickened slightly (it thickens more as it cools though). Remove from heat, and add additional salt and pepper to taste if desired (I usually add just two pinches of salt).
4. ion-step-4″>4.) Place your cooked chicken breast pieces back in the sauce and flip each once to lightly coat in the sauce. Let cool for 2 minutes or so as the sauce thickens up a bit more, and then serve! You can drizzle extra sauce and mushrooms onto each chicken breast when plating, and garnish with chopped parsley. AND ENJOY!!! If you have leftovers, just store the chicken with the sauce and mushrooms drizzled on top in an airtight container. Place in the microwave at 50% power for 1-2 minutes to reheat (lowered power keeps the chicken from getting dry), and your chicken marsala should be good as new! 🙂


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Frequently Asked Questions

How do you cook low carb eggplant parmesan?

Low Carb Eggplant Parmesan is such a simple, delicious dinner! With crispy eggplant and melted, bubbly cheese, this is one recipe you'll come back to again and again. In a medium pot, heat the olive oil over medium heat. Add the minced garlic and chili flakes and cook for 2 – 3 minutes.

Is fried eggplant with marinara sauce low carb?

Crispy fried eggplant rounds coated in Parmesan cheese and pork rind breadcrumbs make a fun low carb appetizer or snack when served with Marinara sauce. Prep. : Slice the eggplant into 10-12 rounds, sprinkle them with salt and put in a colander to drain for 15 minutes. Dry completely on paper towels.

What is the best low carb eggplant meal for kids?

Eggplant Ground Beef is a low carb, gluten-free skillet dish meal that’s simple, delicious, and budget friendly. Keto Moussaka is a dish that can be made in under 30 minutes right on the stove so there’s no need to turn on the oven. Eggplant Fries are so delicious even the kids will be asking for more!

Is chicken marsala low carb?

This easy, one-pan low carb chicken marsala recipe is gluten-free, paleo, whole 30, and made with just six ingredients in a skillet. Tap on the image below to watch the video. Like this video? Subscribe to my YouTube cooking channel for healthy recipes weekly! (Click the bell icon to be notified when I post a new video.)

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