Stuffed Eggplant: a veggie-packed dinner idea
Get the Recipe:
⭐️ It is a modern healthy recipe you can make for an easy dinner with your family and friends. It's without meat and suitable for vegetarians and vegans.
⭐️ Ingredients
FOR ROASTING THE EGGPLANT
2 medium globe eggplants
1 tablespoon extra virgin olive oil
⅓ teaspoon salt
¼ teaspoon black pepper
⅓ teaspoon thyme fresh or dry
FOR STUFFING #1
1 cup mozzarella shredded or grated
3 cups cherry tomatoes cut in quarters
½ tablespoon extra virgin olive oil
1 clove garlic
½ teaspoon salt
¼ teaspoon black pepper
15 fresh basil leaves
8 tablespoons vegan basil pesto
1 tablespoon toasted pine nuts optional
❤️ 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. ❤️
Baked Eggplant Parmesan
#entertainingwithbeth #EggplantParmesan #EasyRecipes
A delicious baked eggplant parmesan recipe that is easier and lighter than traditional fried eggplant parmesan. This makes a wonderful weeknight meal, and leftovers can be turned into sandwiches!
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My favorite OXO Mandoline
Staub 9 x 12 Gratin Dish
Boos Cutting Boards
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BETH'S BAKED EGGPLANT PARMESAN RECIPE
Serves 4-6
*PRINT RECIPE HERE*
INGREDIENTS:
1 eggplant, sliced into 1/8 (.31 cm) rounds
2 Tbsp (15 ml) Olive oil
30 ounces (887 ml) pure tomato sauce/puree
2 cloves garlic, minced
1 tsp (5ml) Italian seasoning
1/2 cup (45g) freshly grated parmesan cheese
16 ounces (453g) of Mozarella cheese
1/3-1/2 cup (75g, plus) freshly grated mozzarella cheese (as desired)
15-20 fresh basil leaves, torn
METHOD:
Pre-heat oven to 450F (225C).
Slice eggplant into thin 1/8 rounds and place on a baking sheet lined with parchment paper. You may need 2-3 trays and bake in batches.
Brush olive oil lightly on the eggplant. Bake for 20 minutes. Set aside.
In a medium-sized saucepot simmer the tomato sauce, and add the garlic, Italian seasoning, and salt and pepper to taste. Simmer for 20 minutes.
Reduce oven to 400F (200C)
To assemble, ladle out 1-2 ladles of tomato sauce in a 9 x 12 gratin dish, add a layer of baked eggplant slices, then some of the grated parmesan on top, then a layer of sliced mozzarella, and torn basil leaves, repeat this process until all the ingredients are used up (3 layers) and then top with the last bit of tomato sauce and the shredded mozzarella cheese. Bake at 400F for 20 minutes, or until hot and bubbly!
For a toasty cheesy topping, pop under the broiler for 1-2 minutes until cheese starts to bubble and turn golden brown.
Serve with these delicious garlic knots.
For leftovers, reheat at 400F until hot and bubbly and serve as sandwiches in a Kaiser roll or a sub roll.
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ABOUT THIS CHANNEL
Hi! I'm Beth Le Manach and I believe food tastes better when shared. Subscribe to my cooking channel, Entertaining with Beth, to learn holiday recipes, party planning tips and easy recipes for weeknight meals! New recipe videos post every Saturday! SUBSCRIBE HERE!
Eggplant Parmigiana Recipe
Today I would like to share with you my easy Eggplant Parmigiana recipe.
Written recipe:
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Italian Grandma Makes Stuffed Eggplant
Stuffed Eggplant:
3 large Eggplant
1 large Onion – coarsely chopped
3 cloves Garlic – sliced
2 + 3 stalks Celery – chopped
1/4 cup Fresh Basil – chopped
1/4 + 1/8 cup Parsley – chopped
10 + 22 oz Peeled Plum Tomatoes - crushed
1 cup Bread Crumbs - approx
1 cup grated Pecorino Romano Cheese - approx
1 tsp Powdered Garlic
1 Tbsp Oregano
4 medium Potatoes – sliced ½ inch thick
3 medium Carrots – large chunks
Olive Oil
Water
5-6 Fresh Basil Leaves – torn & sprinkled on top
Salt & Pepper to Taste
COOKBOOK: Cooking with Grandma Gina is available on Amazon in Paperback and eBook.
Recipes in cookbook are based on videos released prior to March 2021.
Click on the following Amazon link for the cookbook:
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Adelphia, NJ 07710
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FAQ:
Who is this lady?
Gina Petitti was born in 1935 in Faeto, Italy. Her family ran a farm in Italy and she met her husband, Vito, in the same town. In 1970 Gina, Vito, and her 4 children immigrated to America. Gina’s husband passed away in 2012, but she is surrounded by a large family, which includes 9 grandchildren, and lives 5 minutes away from her eldest daughter in New Jersey. Gina spends her time cooking, gardening, and being an active member of her local Church.
Where does Gina get her recipes?
Most of these recipes are from what she learned growing up in Italy, but some of them have evolved over time. She has also learned new recipes from friends and family in America. She is always eager to try new things.
Why is no one helping her in the video?
Grandma Gina doesn’t want help! Usually, it’s because we will slow her down or not do it “her way.” For the videos we only show her, but when the camera cuts we jump in and help form the cookies or prep for the next step.
Why don’t we buy her a new...?
Grandma Gina has a closet and garage full of new gadgets, spoons, forks, pots, etc… but she doesn’t like them because she is used to doing it with her old tools. She has fun getting her hands dirty!
Who is behind the camera?
Her retired son-in-law films, her daughter helps her prep, and she usually has one or two grandkids in the kitchen.
Does Gina read the comments?
We print out and show her how much love she gets from all her viewers, and she is very thankful and hopes you enjoy her cooking! Your comments bring her lots of joy, laughter, and inspiration to make more videos to share with you.
Thank you for watching, we hope you subscribe, and we will see you in our next video!
Manicotti with Eggplant - The Living Kitchen with Chef Eric Rupert
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Eggplant Manicotti
Delicious spin on an Italian classic