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The following article was published in our article directory on August 10, 2019.
Learn more about SpinDistribute Article Distribution System.
Article Category: Advice
Author Name: Giangi
Eggplant Parmigiana
This Eggplant Parmigiana is another easy to do recipe for the family. Just a few reminder though, ensure that you take out the outer rind and press with salt just so you can remove the eggplant's acidity. For a richer parmigiana, add more ham in between the cheeses.
This dish can also be prepared ahead of time, so you can just place it inside the oven should anyone in the family crave for an eggplant for lunch or dinner.
Serves: 4
Prep time: 30 mins
Cook time: 35 mins
Ingredients:
2 pounds eggplant, cleaned, top removed, cut lengthwise
1 pound San Marzano Tomatoes, canned or fresh
Few basil leaves
Parmesan Cheese
Oil
2 mozzarellas
Pinch of salt
Pinch of pepper
Instructions:
1. Preheat the oven to 400 degrees F.
2. Place eggplant slices on a cutting board. Sprinkle salt all over. Drain. Make sure all bitter juices are drawn off.
3. Meanwhile, prepare the tomato sauce. Heat oil in a pan. Once hot, add in garlic. Squeeze and toss until cooked and golden.
4. Add in tomatoes. If you're using fresh tomatoes, cook for a few minutes in hot water. Peel, cut in half, and remove the seeds.
5. If canned tomatoes, pour contents inside the blender and process. Season with basil, salt, and pepper.
6. Cook for 5 minutes over low heat. Discard basil.
7. Fry eggplant. Cook until the eggplants turn golden. Drain on paper towels.
8. Combine eggplant, sauce, and parmigiana. Using an ovenproof pan, make a layer of these three ingredients in this order: pour tomato sauce first, layer eggplant slices, another round of tomato sauce, and finally, top with parmesan cheese and mozarella cheese. Season with salt.
9. Repeat the same procedure until all eggplants are used up. Cover the top with tomato sauce. Sprinkle slices of mozzarella cheese.
10. Place inside the oven and bake for 35 minutes, or until you see the crust turn golden brown in color.
11. Let sit for 10 minutes before cutting and serving.
Mixed Green Salad with Avocado Dressing
This light, easy, and filling salad is made of two most loved ingredients: Greek Yogurt and Avocado. These two complement each other well that they make for superb salad dressings. This dish is perfect with greens and chicken on the side.
Serves: 2 cups
Prep time: 5 minutes
Ingredients:
4 eggs, hardboiled, sliced
1 avocado halved, pitted
1 cup plain Greek yogurt
4 radishes, paper thin cut
parmesan cheese, shaved
1 garlic clove
1/2 cup fresh parsley, stem removed
2 tablespoons red wine vinegar
1/4 cup olive oil
1/2 teaspoon salt
Instructions:
1. Clean all greens with running water and place on a large salad bowl.
2. Put together avocado, yogurt, parsley, garlic, lime juice, salt, red wine vinegar, and olive oil in a blender. Process until smooth.
3. Combine radishes and the rest of the salad ingredients. Drizzle in avocado dressing. Place mound in a dish.
4. To serve, scatter parmesan cheese on top of salad greens. Place sliced hardboiled eggs on the side.
Keywords: cooking, food, easy, healthy, dinner, French recipes, Italian recipes, family, recipes, 30 minutes dinner, mnutricious
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