Thanksgiving Eggplant Recipe, Vegetarian Thanksgiving Festive Eggplant Rolls The New York Times

I used use a little goat cheese in lieu of mozzarella between stacks and topped it with the mozzarella instead.

Transparent thanksgiving feast clipart. Bake uncovered at 3500 for 15 minutes. Put in a casserole dish and top with grated cheese. Bake 5 minutes longer or until cheese is melted.

Find comfort dishes like eggplant parmesan lasagna and rollatini. Our recipes will show you how to grill bake fry and roast different types of eggplants. Spoon into eggplant shells.

Add eggs seasonings. Bake at 3500f for 1 hour. Eggplant is the best kind of vegetable which is to say its a multi tasker that can take on many different and delicious forms and be incorporated into all kinds of recipes.

In a skillet saute eggplant pulp and onion in butter until tender. Soak peeled cubed eggplant in salt water overnight. Top with one third of the eggplant slices.

It can stand up to being grilled or fried tastes bomb when breaded like in eggplant parmesan or eggplant rollatini and lives its best life when roasted stewed or sauteed for ratatouille baba ghanoush and more. It has the power to take center stage on a dinner plate thanks to its meaty texture but because of its mild flavor its also ridiculously versatileits willing to take on pretty much any spice aromatic sauce and cooking method you throw at it. Here are ten of our favorite main dish recipes featuring the full glory of eggplant.

Add the bread crumbs mushrooms parsley and pepper. Eggplant is one mighty vegetable. It was absolutely fantastic and actually not that complicated.

I made this recipe over two nights preparing and frying eggplant night 1 and completing the recipe night 2. Mix well by hand. Steam eggplant for 30 minutes.

Its eggplant all the time around here. Soak bread crumbs in milk and mix with eggplant. Cheese topped eggplant parmesan savory ratatouille hearty moussaka and more.

Theres almost no limit to the delicious dishes you can make with eggplant. I also simplified the recipe by using previously made tomato. Eggplant is incredibly versatile and excels in so many preparations so its easy to indulge.

Heat 2 to 3 tablespoons of the olive oil in a large heavy skillet over medium high heat and lightly brown the eggplant slices on both sides in batches replenishing the olive oil if necessary. Drain on paper towels. Place in a greased 8 in.

Sprinkle with cup 50 g of the mozzarella and cup 20 g of the parmesan.