Transform Eggplant Skeptics with Skillet Parmesan
Discover the magic of Skillet Eggplant Parmesan, where crispy layers of eggplant meet gooey mozzarella and zesty marinara. This easy one-pan dish is perfect for cozy dinners and will impress even the toughest critics. Dive into comfort food that turns skeptics into believers!
Delicious Baked Eggplant Rollatini with Cheese Delight
Indulge in delicious Baked Eggplant Rollatini with this easy recipe! Featuring layers of creamy ricotta, savory spinach, and melty mozzarella, this dish is perfect for a cozy dinner. Learn how to perfectly roast eggplant and roll it up with flavorful filling, all topped with marinara sauce. Click through for the full recipe and bring a taste of Italy to your kitchen tonight! Discover how simple it is to make this delightful meal.
Eggplant Parmesan Ingredients: * 1 large eggplant, sliced 1/4-inch thick * 1 teaspoon salt * 2 cups marinara sauce * 1 cup grated Parmesan cheese * 1 cup shredded mozzarella cheese * 1/2 cup breadcrumbs * 1/4 cup olive oil * 2 eggs, beaten * 1/4 cup chopped fresh basil #anastasiarecipes #foodanddrinks #eggplantparmesan
Savory Eggplant Parmesan Bake Recipe You’ll Love!
Indulge in a delicious Eggplant Parmesan Bake that's perfect for any meal! This mouthwatering recipe layers tender eggplant with flavorful marinara sauce, creamy ricotta, and gooey mozzarella cheese for a satisfying dish everyone will love. Easy to make and perfect for a family dinner, this bake is sure to impress your guests. Ready to bring this delightful dish to your table? Click through to explore the full recipe and cooking tips!
Top - Roasted Veggie Lasagna Roll-Ups with Pesto & Ricotta Ingredients For the Roasted Veggies: 1 small zucchini, diced 1 red bell pepper, diced 1 cup mushrooms, chopped 1 tablespoon olive oil Salt & pepper, to taste For the Ricotta Filling: 1 cup ricotta cheese ¼ cup basil pesto ¼ cup grated Parmesan 1 egg Salt & pepper, to taste For Assembly: 8 lasagna noodles 1½ cups marinara sauce 1 cup shredded mozzarella Fresh basil, for garnish (optional) Directions Roast the veggies: Preheat oven to 425°F (220°C). Toss zucchini, bell pepper, and mushrooms with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20–25 minutes until tender. Let cool slightly. Cook the noodles: Boil lasagna noodles according to package directions. Drain and lay flat on parchment or a clean surface to prevent sticking. Make the filling: In a bowl, mix together ricotta, pesto, Parmesan, egg, roasted veggies, and a pinch of salt and pepper. Assemble roll-ups: Spread a thin layer of filling onto each noodle. Roll tightly from one end to the other. Place seam-side down in a baking dish with a thin layer of marinara on the bottom. Top and bake: Pour remaining marinara over the roll-ups and sprinkle with mozzarella. Cover with foil and bake at 375°F (190°C) for 20 minutes. Remove foil and bake another 10 minutes until bubbly and golden. Serve: Let cool slightly, garnish with fresh basil, and serve warm. Nutritional Info (Per Serving, ~4 servings) Calories: 390 Protein: 19g Carbs: 34g Fat: 21g Fiber: 3g Sugar: 5g | Facebook
Top - Roasted Veggie Lasagna Roll-Ups with Pesto & Ricotta Ingredients For the Roasted Veggies: 1 small zucchini, diced 1 red bell pepper, diced 1 cup mushrooms, chopped 1 tablespoon olive oil Salt & pepper, to taste For the Ricotta Filling: 1 cup ricotta cheese ¼ cup basil pesto ¼ cup grated Parmesan 1 egg Salt & pepper, to taste For Assembly: 8 lasagna noodles 1½ cups marinara sauce 1 cup shredded mozzarella Fresh basil, for garnish (optional) Directions Roast the veggies: Preheat oven to 425°F (220°C). Toss zucchini, bell pepper, and mushrooms with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20–25 minutes until tender. Let cool slightly. Cook the noodles: Boil lasagna noodles according to package directions. Drain and lay flat on parchment or
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