Eggplant Rollatini w/Sausage & Swiss Chard
This tasty dish comes together quickly! You could also layer it like a lasagna if you prefer.
#shorts #italianfood #eggplant #involtini #lowcarb #lowcarbrecipes
Easy Classic Quiche Recipe (Step-by-Step) | HowToCook.Recipes
This super easy Quiche Recipe is so delicious and simple to make. Quiche is one of my favorites because its so versatile. It works just as well for breakfast as it does for dinner! Feel free to be creative and switch it up with your favorite cheeses, vegetables, or meats to make it perfect suit your taste!
View FULL Step-by-Step recipe here:
Ingredients:
1 pie crust refrigerated
6 large eggs
3/4 cup half and half
1 tsp salt
1/4 tsp black pepper
1 1/2 cups cooked ham chopped
1 cup mozzarella cheese shredded
1 cup cheddar cheese shredded
4 tbsp scallions
Instructions:
1. Preheat oven to 375F and place frozen pie dish into refrigerator to thaw.
2. In a large bowl, mix together eggs, half and half, salt and pepper.
3. Once the pie crust is thawed, pierce the bottom with a fork then sprinkle the ham, scallions, and 1 cup of the mozzarella and cheddar mix into the pie crust. Pour the egg mixture over the top and sprinkle the remaining cup of cheese on top.
4. Bake for 25 minutes covered then cover with aluminum foil for the remaining 10 minutes if the crust starts to brown too much.
5. Once the center is completely set, let cool for 5-10 minutes before slicing and serving.
#quiche #easyquiche #bestquiche #howtocook
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Swiss Chard & Squash Strata (Egg Casserole)
While this may seem like an elevated egg casserole, it will be loved just the same. With added Swiss chard and squash, this egg strata could not feel more appropriate for fall!
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INGREDIENTS
- 1 whole delicata squash (approximately 1 lb)
- 1 lb bacon
- 2 tbsp bacon oil
- 3/4 cup diced onion
- 1 bunch (approx. 11 oz) Swiss chard, leaves removed from stems, stems diced, and leaves chopped
- 2 cups whole milk
- 3/4 cup heavy cream
- 9 large eggs
- 1 tsp pepper
- 1 1/2 tsp salt
- 2 tsp Dijon mustard
- 1/2 tsp nutmeg
- 8 cups 1/2-inch cubed challah bread (about 11 oz)
- 4 oz shredded Gouda
INSTRUCTIONS
Preheat oven to 425°F.
Remove the stem and slice the delicata squash in half lengthwise. Remove the seeds and pith. Slice each half into ¼-inch slices and lay on a baking sheet. Drizzle with 1 tbsp olive oil, 1 ½ tsp salt, and 1 tsp black pepper. Roast in the preheated oven until golden and tender, 18-25 minutes. Remove from the oven and set aside.
While the squash is roasting, cook the bacon in a large skillet in two batches until browned and crisp. Remove all the bacon oil and add 2 tbsp back to the skillet. With the skillet over medium heat, add the onion and Swiss chard stems with 1 tsp salt and 1 tsp black pepper and sauté until the onion is translucent and the Swiss chard stems are tender, 4-6 minutes. Add the chopped Swiss chard leaves and sauté until wilted, 6-8 minutes. Remove from the heat and cool.
In a large bowl, combine the milk, cream, and eggs. Whisk to combine and break up the eggs. Add the pepper, salt, mustard, and nutmeg. Whisk and set aside.
In a 9×13 baking dish, arrange the cubed bread with the prepared squash, bacon, Swiss chard mixture, and cheese. Evenly distribute all the components and pour the custard over the top slowly to make sure each cube of bread receives some custard. Cover and place in the refrigerator for at least 1 hour or up to 8 hours.
When ready to bake, preheat the oven to 350°F. Place the strata in the preheated oven and bake until the top is golden and the casserole is puffed and just slightly jiggly in the center, 50-75 minutes. Remove from the oven and cool for 10 minutes before serving.
#fall #egg #casserole #strata
My CRAZY Eggplant Parmesan PIE | Chef Jean Pierre
Hello There Friends, today I demonstrate my twist on an Eggplant Parmesan! I will show you how I made it for all of my students that came to my Cooking School and absolutely loved it! I'm sure you will love it too! I will be transforming your traditional Eggplant Parmesan into an Eggplant Parmesan PIE! No crust needed and I'm sure you have all the ingredients available to you, come make this and let me know how you did in the Comments!
RECIPE LINK:
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Eggplant Parmesan! Plus other healthy eggplant recipes.
Learn two different ways to make Eggplant Parmesan plus other easy and delicious eggplant recipes.
Go to to create a free account and access the switcher-swapper, my free ingredient substitution tool.
Video also includes a short demo of the kitchenlister online recipe finder and pantry management tool.
Thanks for watching!
Micaela
Champignon mushroom brown variety (Agaricus bisporus) by Miran Rijavec ( is licensed under CC BY 2.0 (
Transcript:
Eggplant Parmesan is probably the first vegetarian main dish that most of us ever tasted. And while it’s still one of my favorites, it’s not the kind of recipe I turn to in late summer when eggplants are at their peak. But loaded with tomatoes and mozzarella, Eggplant Parmesan is the perfect inspiration.
Hi, Micaela here, creator of kitchenlister, an online recipe finder that will inspire you without requiring yet another trip to the grocery store. Eggplant (also called aubergine) is one of my very favorite vegetables. I wish I could eat it year-round but eggplants have a short season and do not store well. It seems like many people don’t like eggplant. If that sounds like you, I encourage you to give it another chance. Select smaller and lighter-colored eggplants for a milder flavor, and don’t keep them around too long. You’ll find the best selection at a farmers market.
Now Eggplant Parmesan is traditionally made by battering and frying eggplant slices, then layering it with tomato sauce and a combination of mozzarella and parmesan cheeses. Both oregano and parsley are added for flavor. Although the result is tasty, there are much healthier and easier ways to cook eggplant. Instead of frying the eggplant slices, try broiling, baking, or grilling them. Just make sure to watch them carefully so they don’t get too soft. Although a fresh summer tomato sauce is straightforward to make using flavorful tomatoes from the farmers market and cooking them with a little olive oil, salt and fresh herbs, you could skip this step entirely by using chopped or sliced fresh tomatoes. Be sure to drain them before adding, if your tomatoes are especially juicy. Layer the eggplant with tomato sauce or fresh tomatoes, then cover with the grated mozzarella and parmesan cheese. Bake at 375 until hot and bubbling. I like to use fresh mozzarella slices instead of the grated mozzarella and throw in a handful of fresh basil.
Now this basic assembly for Eggplant Parmesan is easy to vary to include other flavors. In addition to eggplant, you can add slices of zucchini or other summer squash, roasted red peppers, cooked potatoes, caramelized onions, or mushrooms. The tomato sauce can be spiced up with garlic, red wine or balsamic vinegar, hot chiles, or capers. You can also turn it into a meat sauce by adding ground lamb, beef or pork, or chickpeas to keep it vegetarian. The cheeses can be varied to include ricotta, fresh goat cheese, feta or gruyere. And for a summery eggplant lasagna, layer everything with sheets of pasta. Or for those days when it’s just too hot to turn on the oven, or maybe you want a nice appetizer, simply layer all your ingredients on a plate to make an eggplant tower. If you’re getting tired of tomatoes… does anyone get tired of summer tomatoes?... you can use a white sauce instead of a tomato sauce, however, for me making cream sauces borders on stuff I just don’t want to actually do. But I would like some other sauce ideas to eat with eggplant so I’m going to take a quick look at my kitchenlister tool for more eggplant recipes.
I’ve been using this tool for a while now so I’ve bookmarked a number of recipes I’m interested in. I’m going to start with my saved recipes view and see what I find there. I’ll filter my search to just look at recipes that use eggplant. It looks like I have six recipes here, but only two that I can make right now. I click to view this “Yogurt and Sumac Sauce” recipe, which only takes five minutes to make and is intended to be served over roasted eggplant. If you’re not familiar with sumac, it has a citrusy bite and za’atar (umm, yeah, I don’t have that either) or lemon zest would make a good substitute. I think I’ll serve it over grilled eggplant that’s stuffed with ground lamb seasoned with onions, cumin, coriander, and nutmeg. Finish the dish with toasted pine nuts or walnuts and fresh cilantro.
Today I’ve encouraged you to make the most of eggplant while it’s in season and shown you how kitchenlister can help inspire new ideas. I’ll continue to upload videos about seasonal produce so subscribe to my channel to stay informed. And click the link below to go to kitchenlister.com where you’ll have access to my free ingredient substitution tool. I know you can’t forget it: the kitchenlister switcher-swapper.
Meatless recipe - You Will Love This Eggplant Rolls Recipe / Mediterranean / Vegetarian
Chef Stefan welcomes you. On my channel, you'll find some of the Best Mediterranean diet recipes and international recipes for breakfast, lunch, and dinner. Recipes for the Low-Carb diet, Keto Diet, and more are on the way.
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#eggplant #roll #Mediterranean
Recipe:
3 large and thick eggplants.
2 tablespoons of salt.
1 onion.
1 red or green bell pepper.
1 tomato
1 carrot.
3 garlic cloves
60 ml of oil.
1 cup of rice.
1 glass of water.
half a bunch of parsley.
1 teaspoon salt.
2 pinch black pepper
1 tbsp thyme.
to ride on.
50 ml of oil.
1 teaspoon of thyme.
for sauce.
1 cup of tomato sauce.
1 teaspoon of salt.
50 grams of cheddar or swiss cheese or any kind u like.
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