Delicious BAKED EGGPLANT appetizer with just three ingredients.
This super tasty eggplant appetizer or snack is so easy and quick to make with just three ingredients. It will be eaten instantly, the whole family will love it. Serve it to your guests they will love it too.
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RECIPE:
1 eggplant
1 large tomato or 1,5 medium
150g grated cheese
1 tsp garlic granules or 3 crushed garlic cloves
Pinch of salt
Enjoy! ♥
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Breaded Eggplant (great for Pasta & Subs)
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⭐️ Breaded eggplant is an easy and tasty recipe you can enjoy as an appetizer, side, or main dish on top of pasta with a few spoonfuls of our delicious marinara sauce.
⭐️ Ingredients
2 medium eggplants about 2 pounds or 1 kilogram
⅔ cup (100g) chickpea flour mixed with ⅔ cup (160g) water
⅔ cup (100 grams) breadcrumbs
2 teaspoons Italian herb mix
1 teaspoon garlic powder
¼ cup (25 grams) parmesan cheese sub vegan cheese
1 teaspoon salt
¼ teaspoon black pepper
2 tablespoons extra virgin olive oil
SERVING SUGGESTIONS
marinara sauce
tzatziki sauce
❤️ Nico & Louise
Theplantbasedschool.com
❤️ Cooking should be done with caution. Pay attention while using knives and cooking tools. Nico is a trained chef, and it is solely for entertainment purposes that he sometimes looks into the camera while he cooks. ❤️
How to Make Baked Eggplant Parmesan | The Stay At Home Chef
Delicious Baked Eggplant Parmesan with crispy coated eggplant slices smothered in cheese and marinara.
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✅Ingredients
• 3 large eggplants
• 1 teaspoon salt
• 1 cup all purpose flour
• 1 teaspoon salt
• ¼ teaspoon pepper
• 2 large eggs
• 1 cup panko bread crumbs
• 1 cup Italian style bread crumbs
• 1 teaspoon garlic powder
• 2 cups marinara sauce
• 8 ounces fresh mozzarella, sliced
• ¼ cup chopped fresh basil
• ½ cup freshly grated parmesan cheese
✅Instructions
1️⃣ 00:00:12 - Slice eggplant into 1/4 inch rounds. Lay out in a single layer on a paper towel lined baking sheet and sprinkle with salt. Let sit 1 hour to release moisture.
2️⃣ 00:01:05 - Preheat oven to 400 degrees F. Lightly grease a large baking sheet.
3️⃣ 00:01:11 - Set up 3 shallow dishes for dredging. In the first dish, stir together flour, salt and pepper. In the second dish, whisk eggs. In the third dish, stir together panko bread crumbs, Italian bread crumbs, and garlic powder.
4️⃣ 00:01:53 - Working one at a time, dredge eggplant slices in flour mixture, dip in egg mixture, and then coat in bread crumb mixture. Place onto the prepared baking sheet in an even layer. Sprinkle on a light coating of parmesan cheese.
5️⃣ 00:02:34 - Roast in the preheated oven for 20 minutes, flipping eggplant slices halfway through.
6️⃣ 00:02:43 - Spread 2 tablespoons of marinara into the bottom of a lightly greased 9x13 dish. Layer half of the eggplant slices onto the bottom. Top with half of the remaining marinara, and then layer on all of the mozzarella slices. Sprinkle on half of the basil and half of the parmesan cheese.
7️⃣ 00:03:20 - Place remaining eggplant slices on top and cover with remaining marinara, basil, and parmesan cheese.
8️⃣ 00:03:35 - Bake, uncovered, in the 400 degree oven for 20-25 minutes until cheese is melted and the top is bubbling and lightly browned.
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Roasted Eggplant Spread | VEGAN APPETIZER RECIPE
LAY HO MA everyone! This is an easy and delicious spread you can make today! Join me and learn how to make this vegan eggplant spread appetizer. Let's begin!
Ingredients:
3 large eggplants
salt and pepper
drizzle of olive oil
Baguette
1/4 cup tahini
1/2 tsp salt
1 tbsp lemon juice
2 tbsp dried oregano
few sprigs of parsley
Directions:
1. Pre-heat the oven to 375F
2. Slice 3 large eggpants in half
3. Season with salt, pepper, and olive oil
4. Bake in the oven for 30-35min
5. Scoop out the flesh into a bowl
6. Slice the bread and place onto a baking tray. Toast in the oven for 1-2min
7. Add the tahini, 1/2 tsp salt, oregano, lemon juice, and some pepper to the eggplant. Mash and combine with a fork
8. Top the toasted bread with the eggplant and sprinkle some fresh parsley
If you enjoyed this episode and would love to see more, remember to like, comment, and subscribe so that you won't miss a single episode!
Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
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