June 2018

Eggplant parmesan

Eggplant parmesan

Eggplant parmesan is one of those great Italian comfort foods—a layered casserole much like lasagna but with slices of globe eggplant taking the place of pasta.

The two things to keep in mind when cooking eggplant, especially firm globe eggplants, is that not only do eggplants hold onto moisture, they also absorb oil like a sponge. So, if you’re not careful you can end up with something mushy and oily.

In this recipe, to tackle the first challenge we lightly salt the raw eggplant slices and let them sit out for a while. The salt helps draw moisture out of the eggplant.

To deal with the oil absorption issue, instead of frying the breaded eggplant slices, we bake them in the oven, before assembling the casserole to be baked again.

The result? Wonderful! Cheesy, tomato-y eggplant parmesan that doesn’t weigh you down with too much water or oil.

Inspired by a recipe in the New York Times by chef Gabrielle Hamilton, recounting a recipe from her Italian ex-mother-in-law.

Eggplant Parmesan Recipe

First cut the eggplant and salt the eggplant rounds. Then prep the rest of the ingredients while the eggplant rounds are releasing their moisture.

1 Slice and salt eggplant, let drain: Slice the eggplants into 1/4-inch to 1/2-inch thick rounds. Lay the eggplant slices out on a rack over a rimmed sheet pan (or on several layers of paper towels).

Sprinkle both sides of the eggplant rounds lightly with salt. Let the eggplant rounds sit and release moisture for 2 hours.

2 Saut garlic, add tomatoes, simmer, add salt, pepper, basil: Heat 1 Tbsp olive oil in a 4-quart saucepan on medium heat. Add the minced garlic and gently cook for 1 minute or until fragrant.

Add the tomatoes and their juices, breaking up the tomatoes as you add them to the pot. Increase heat to bring to a simmer, lower heat to maintain a very low simmer for 15 minutes, uncovered. Add salt and pepper to taste. Add the minced basil and remove from heat.

3 Make breadcrumb Parmesan mixture, set up bowls for dredging with flour, egg, breadcrumbs: Combine 1 1/2 cups of breadcrumbs with 1/4 cup grated Parmesan cheese, and place in a shallow bowl or rimmed dish.

Set up your station so that you have flour in one shallow bowl, beaten eggs in another bowl, and the breadcrumb cheese mixture in another, in that order.

4 Dredge eggplant rounds in flour, breadcrumbs and egg top with olive oil: Preheat the oven to 425°F. Spread a tablespoon of olive oil each over the bottom of two rimmed baking sheet pans. Pat dry the eggplant slices with paper towels.

Working one at a time dredge the eggplant slices first in the flour, then dip in the beaten eggs, and then dredge in the breadcrumb parmesan cheese mixture.

Place on oiled sheet pan. Drizzle a little oil over the top of each breaded eggplant round.

5 Bake eggplant rounds: Place breaded prepared eggplant slices in the oven. Cook for 18 to 20 minutes at 425°F, turning the slices over at the half-way point, until they are nicely browned. Remove from oven, and let cool to touch.

6 Layer sauce, eggplant rounds, cheeses in casserole dish: Spread 1/2 cup of the tomato sauce over the bottom of a 9×13-inch casserole dish. Place a third of the eggplant rounds in a single layer covering the sauce on the bottom of the pan.

Layer half of the sliced mozzarella on top of the eggplant rounds. Sprinkle 1/3 cup of grated Parmesan cheese.

Place another third of the eggplant rounds over the cheese. Spread 1 cup of the sauce over the eggplant rounds. Layer the rest of the sliced mozzarella over the sauce. Sprinkle with 1/3 cup of grated Parm.

Add the remaining eggplant in a single layer on top of the cheese. Top with the remaining sauce and the remaining Parmesan.

7 Bake: Bake uncovered at 350°F for 35 minutes. Remove from oven and let sit for 10 minutes before cutting into to serve.

Hello! All content and photos are copyright protected. Please do not use our photos without prior written permission. Thank you!

Egg drop soup

Egg drop soup

This restaurant-style Egg Drop Soup recipe only takes about 15 minutes to make and tastes even better than the restaurant version!

Growing up, my family had a tradition of eating lunch at our local little Chinese restaurant every single Saturday. And every single Saturday — like, we’re talking nearly two decades of Saturdays here — I would order “the usual.”

Anyone who knows me will tell you that I absolutely adore a good bowl of egg drop soup. It was my favorite food in the whole entire world as a kid. And today, it’s still one of the most comforting, nostalgic, delicious soups I know.

It’s also one of the easiest soups I know. All you need to make this egg drop soup recipe is about 15 minutes (tops) in the kitchen, a handful of easy ingredients, and a quick tip for how to drizzle those beautiful egg ribbons. Then a delicious batch of egg drop soup can simmering on the stove and ready to be served in no time.

Let’s make some soup!

Egg Drop Soup Recipe | 1-Minute V >

So What Is Egg Drop Soup?

In case this recipe is new to you, egg drop soup is a staple at Chinese restaurants across the United States. It’s typically made with lightly-seasoned chicken or veggie broth, and filled with delicious egg “ribbons”, which are created by whisking raw eggs into the simmering broth.

Egg Drop Soup Ingredients:

To make this homemade egg drop soup recipe, you will need:

How To Make Egg Drop Soup:

To make egg drop soup, simply:

  1. Prepare your stock: Whisk the garlic, cornstarch, ginger and stock powder together until combined before turning on the heat. It’s essential that the broth is room temperature or cooler, otherwise the cornstarch will clump up and not dissolve.
  2. Bring the stock to a simmer: Stirring occasionally. While this is heating, go ahead and whisk together your eggs in a separate measuring cup or bowl.
  3. Slowly stir in the eggs: Once your stock has come to a simmer, use a whisk or a fork to begin stirring the stock round and round to create a slow “whirlpool”. Then gradually drizzle in the eggs as you continue to stir the stock, and they will turn into those magical little ribbons. Remove pan from heat.
  4. Add remaining ingredients. Stir in the sesame oil, green onions and corn (if using) until combined. season and Taste with pepper and salt as needed.
  5. Serve warm. If you’d like, Garnished with extra green onions.

What To Serve With Egg Drop Soup:

This soup would be delicious when served with:

More Favorite Soup Recipes:

If you love egg drop soup, feel free to check out these other faves:

Dump cake

Dump cake

Quick, simple and tasty Peach Dump Cake is always a hit. This cake mix based treat is filled with peaches and butter and is the perfect dessert to make when you don’t have much time to prep but want a warm, delicious cake.

Peach Cobbler Dump Cake

Have you ever had dump cake before? ? It reminds me so much of a cobbler of sorts, but it’s become one of my favorite go-to types of desserts. Dump cakes are usually made with a base of cake mix plus some sort of fruit filling and are usually dumped into a pan, stirred and baked.

I first tried it when my aunt gave me an amazing recipe for Pumpkin Dump Cake that quickly become a fall favorite and led us to make a Cherry Dump cake recipe and today’s Peach Dump Cake. We love peach treats in our home (and especially Peach Cobbler) so we knew this would be a hit and it was!

And when you are literally dumping everything in a dish and letting it bake – it can’t get any easier.

How to Make Peach Cobbler Dump Cake

As per their name, this cake is one you dump and go. They’re so simple that you’ll be wanting to try all the fruit varieties!

Make this cake by preheating the oven to 350. Then spread peaches, with the liquid into a greased 913 dish.

Sprinkle the cake mix evenly over the peaches. We like to cut the butter using a pastry blender. Makes it simple and quick! Place the butter evenly over the cake mix and bake for 40-45 minutes.

Serve warm on it’s own or with ice cream, and you won’t believe how tasty this cake is. However you serve it, we think you’ll love it, although you can also serve this whipped cream!

Dump Cake Variations

Who would have thought combining 3 simple ingredients could make a delicious, addicting cake? We are so glad we can add this to the long go-to dessert list, even though ! We sure didn’t. Other fruits we want to try include

Just used the canned fruits for this and the instructions will be the same.

How to make dump cake in crock pot?

This recipe can also be made in a crock pot! Just dump the syrup and peaches in the bottom of a greased slow cooker. Then melt your butter and mix it with your cake mix. Sprinkle over the peaches making sure to break up any large pieces. Cook on HIGH for 2 hours or LOW for 4 hours.

How to store Dump cake?

Place in an air-tight container in the fridge for up to 3-4 days. Reheat in the microwave if wanting to enjoy warm. It’s also appealing in the Spring and Summer because of it’s fruity-ness, though

We know this dessert is especially appealing when it’s cool or cold outside. Perhaps I’m just trying to find excuses to enjoy it all year long.

Dinner recipes

Dinner ideas

3 tablespoons unsalted butter, melted, plus more for greasing the pan

4 cups shredded rotisserie chicken

8 ounces cream cheese, at room temperature

2 cups shredded Cheddar

1 cup hot sauce, plus more for serving, such as Frank’s

1 bunch scallions, thinly sliced, white and green parts separated

1/4 teaspoon ground cumin

16 corn tortillas

2 tablespoons crumbled blue cheese

2 tablespoons blue cheese dressing

  1. Preheat the oven to 400 degrees F. Butter a 9-by-13-inch baking dish.
  2. Mix the chicken, cream cheese, 1 cup of the Cheddar, 1/3 cup of the hot sauce, white parts of the scallions and cumin in a large bowl until well combined. Stir together the butter, remaining 2/3 cup hot sauce and 3 tablespoons water in a medium bowl.
  3. Microwave the tortillas in batches until foldable, warm and softened, about 30 seconds. Keep warm between damp paper towels.
  4. Spoon a portion of the chicken mixture down the middle of each tortilla and roll up. Place them side by side, seam-side down, in the prepared pan. Pour the hot sauce mixture over the tortillas. Sprinkle with the remaining 1 cup Cheddar and the blue cheese and bake until the cheese is melted and bubbly, 15 to 17 minutes.
  5. Drizzle the blue cheese dressing over the enchiladas and sprinkle with the scallion greens. Serve with more hot sauce.

Copyright 2017 Television Food Network, G.P. All rights reserved.

Buffalo Chicken Dip

Buffalo Chicken Chili

Chicken Enchiladas

Buffalo-Chicken Cheese and Macaroni

Enchiladas Suizas

Chicken Enchiladas

White Chicken Enchiladas

Shortcut Chicken Enchiladas

Find Your Event & Buy Tickets Now

30-Minute Dinners

Top 50 Tailgate Recipes

Easy + Family-Friendly

Sign up for the Recipe of the Day newsletter to receive editor-picked recipes, videos and tips delivered to your inbox daily. Privacy Policy