Eggplant Patties By Rachael Ray at Mildred Reynoso blog

Eggplant Patties By Rachael Ray. Broil to brown and bubble. Shingle 2 to 3 planks of eggplant cutlets on the pan and top with marinara, sliced mozzarella and a sprinkle of parm. Reserve ½ cup boiling water before draining, add pasta to sauce with ¾ roasted eggplant and some grated ricotta salata. Place in oven 5 minutes to melt the mozzarella. Rach says authentic eggplant parm (one of her fave eggplant recipes) is actually easier, quicker and healthier to make — because there's no breading. Preheat the oven to 450 f. Build stacks on cooling rack placed over baking sheet: Trim off the tops of the eggplants and peel 4 thin layers of skin off of each eggplant using a vegetable peeler.

Eggplant Patties Yummy Kitchen
from yummykitchentv.com

Place in oven 5 minutes to melt the mozzarella. Build stacks on cooling rack placed over baking sheet: Rach says authentic eggplant parm (one of her fave eggplant recipes) is actually easier, quicker and healthier to make — because there's no breading. Trim off the tops of the eggplants and peel 4 thin layers of skin off of each eggplant using a vegetable peeler. Reserve ½ cup boiling water before draining, add pasta to sauce with ¾ roasted eggplant and some grated ricotta salata. Broil to brown and bubble. Shingle 2 to 3 planks of eggplant cutlets on the pan and top with marinara, sliced mozzarella and a sprinkle of parm. Preheat the oven to 450 f.

Eggplant Patties Yummy Kitchen

Eggplant Patties By Rachael Ray Reserve ½ cup boiling water before draining, add pasta to sauce with ¾ roasted eggplant and some grated ricotta salata. Preheat the oven to 450 f. Build stacks on cooling rack placed over baking sheet: Place in oven 5 minutes to melt the mozzarella. Reserve ½ cup boiling water before draining, add pasta to sauce with ¾ roasted eggplant and some grated ricotta salata. Shingle 2 to 3 planks of eggplant cutlets on the pan and top with marinara, sliced mozzarella and a sprinkle of parm. Rach says authentic eggplant parm (one of her fave eggplant recipes) is actually easier, quicker and healthier to make — because there's no breading. Trim off the tops of the eggplants and peel 4 thin layers of skin off of each eggplant using a vegetable peeler. Broil to brown and bubble.

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