Italian Stuffed Eggplant Recipes Baked

Listing Results Italian Stuffed Eggplant Recipes Baked

WebItalian Stuffed Eggplant is Fast and Flexible This entire dish takes about 30 minutes, but it will create those Italian flavored aromas …

Rating: 4.6/5(12)
Servings: 4Cuisine: ItalianCategory: Entree1. Heat oven to 400 degrees F.
2. Rinse eggplant and dry with clean towel.
3. Cut eggplant lengthwise. Leave stems on.
4. Score eggplant in cross hatch pattern, making sure not to cut into skin.

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Web2 medium eggplants 1 1/2 tbsp olive oil divided 1/2 onion finely chopped 8 mushrooms roughly chopped 1 clove garlic minced 1/2 …

Rating: 4.9/5(14)
Total Time: 1 hrCategory: Main CourseCalories: 144 per serving1. Preheat the oven to 400°F (200°C).
2. Cut the eggplant in half, lengthways, and cut out the flesh, leaving about ¼” all around. Reserve the flesh for another use.
3. Brush the inside of the eggplant with olive oil and season with salt. Place on a baking tray and bake for 20 minutes.
4. Meanwhile, heat the olive oil in a skillet. Add the onion and saute on medium heat until softened. Add the mushrooms, garlic, and herbs. Stir and cook until browned.

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WebInstructions. Preheat the oven to 400°F. Bring a large pot of water to a boil. Hollow out the flesh of the eggplant to create a boat …

Ratings: 13Calories: 244 per servingCategory: Dinner1. Preheat the oven to 400°F.
2. Bring a large pot of water to a boil.
3. Hollow out the flesh of the eggplant to create a boat using a melon baller or small knife, leaving a 1/2-inch of the skin all around to create a shell. Roughly chop the scooped out eggplant flesh.
4. Drop the eggplant into the boiling water and cook 3 minutes (poking it with a spoon so they stay submerged). Remove with a slotted spoon and set them on paper towels on the counter.

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WebSet the shells aside. Step 3. Heat 2 tablespoons oil in a medium saucepan over medium heat. Add the chopped eggplant and cook, stirring frequently, until starting …

Rating: 4/5(4)
Total Time: 1 hrCategory: Healthy Eggplant RecipesCalories: 324 per serving1. Preheat oven to 375 degrees F.
2. Halve eggplants lengthwise. Trim a little off the undersides so they lie flat. Cut around the inside edge with a paring knife to separate the flesh from the skin. Scoop out the flesh and roughly chop. Set the shells aside.
3. Heat 2 tablespoons oil in a medium saucepan over medium heat. Add the chopped eggplant and cook, stirring frequently, until starting to soften, 2 to 3 minutes. Add garlic and cook, stirring frequently, until soft, 3 to 5 minutes. Transfer to a bowl, season with salt and 1/4 teaspoon pepper and set aside to cool.
4. Heat the remaining 1/4 cup oil in a large skillet over medium heat until shimmering but not smoking. Season the eggplant shells with the remaining 1/4 teaspoon pepper and 2 tablespoons Parmesan. Cook in the hot oil (in batches, if necessary), turning once, until golden brown and soft, 5 to 8 minutes. (Use caution: they will bubble and spit a little when you turn them over.) Drain on paper towels.

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WebPrepare eggplant. 5. Slice each eggplant in half, lengthwise and using a spoon, scoop out the center flesh, leaving a ¼-inch-thick eggplant shell. Set the center flesh aside for later use. Brush the shells …

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WebInstructions. Pre-heat oven to 350F (180C). Drizzle a large baking dish with 1 tablespoon of olive oil. Cut the rinsed and dried eggplant in half lengthwise, remove …

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WebFirst Step: Stuffed Eggplants Ingredients Prepare all of your ingredients beforehand. For Eggplants, try to pick aubergines, which are similar in size. For Bolognese Sauce, dice your onion, garlic, bacon, and …

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WebDIRECTIONS. Preheat oven to 350°F and cover a baking sheet with aluminum foil, set aside. Cut eggplants in half lengthwise. Drizzle with half the olive oil.

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WebLow Carb Eggplant Parmesan Sheet Pan Recipe with Italian Sausage Food Fitness Life Love. marinara sauce, water, ground black pepper, olive oil spray, salt and 7 more.

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WebBuckwheat Queen. This healthy and flavorful Sicilian salad is a great way to use fresh-from-the-garden veggies like eggplant, zucchini, onions, bell peppers, tomatoes, and basil. Don't forget to refrigerate …

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WebSlice Eggplant to about ¼ inch per piece. Season with salt and let it sit for 15 to 30 minutes to drain some moisture. Opt to wash and pat dry the season with salt, …

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WebPreparation. Preheat the oven to 375°F (190˚C). Trim the ends off the eggplant, then slice into ½-inch (2-cm) thick rounds. Transfer the rounds to a baking …

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WebSet eggplant shells aside. Heat the olive oil in a large skillet over medium heat. Add the chopped eggplant, stirring frequently, and cook until tender, about 6 …

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WebPat the eggplant with paper towels to soak up any extra moisture. In a medium bowl, stir together the filling ingredients. Spread 1/2 cup (118 ml) marinara …

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WebCover 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, …

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WebThe chicken is roasted alongside seasoned eggplant and tomatoes. You serve it with fresh olives, feta, mint, parsley, and creamy tzatziki sauce. It’s an insanely …

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Web1 day ago · Reduce oven temperature to 350°F. While eggplant roasts, heat remaining 2 tablespoons oil in a large saucepan over medium-high. Add pork and 1/2 teaspoon salt; …

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