1. Home
  2. Detail

@realtravelliam: Le site de Travelliam est en maintenance actuellement. Nous vous revenons bientôt avec des services plus performants. #travel #travelliam #traveltiktok #travellife #benintiktok #voyager

Travelliam
Travelliam
Open In TikTok:
Region: BJ
Monday 04 December 2023 01:13:58 GMT
285
3
0
0

Music

Download

No Watermark .mp4 (0MB) No Watermark(HD) .mp4 (0MB) Watermark .mp4 (0MB) Music .mp3

Comments

There are no more comments for this video.
To see more videos from user @realtravelliam, please go to the Tikwm homepage.

Other Videos

#bailando #puno #virgo #fypシ゚viral
#bailando #puno #virgo #fypシ゚viral
Le nom du webtoon est en fin de vidéo #webtoon #manhwa #manhwarecommendations
Le nom du webtoon est en fin de vidéo #webtoon #manhwa #manhwarecommendations
#القران_راحة_نفسة_ #اللهم_صلي_على_نبينا_محمد
#القران_راحة_نفسة_ #اللهم_صلي_على_نبينا_محمد
line's ✨#foryou #viarl_video #likeaboss #unfreezemyaccount
line's ✨#foryou #viarl_video #likeaboss #unfreezemyaccount
#chametksa @chamet520 #تصميم_فيديوهات🎶🎤🎬 #fypシ゚viral #وتعليقاتكم_الحلوه_مثلكم❤❤ #الشعب_الصيني_ماله_حل😂😂
#chametksa @chamet520 #تصميم_فيديوهات🎶🎤🎬 #fypシ゚viral #وتعليقاتكم_الحلوه_مثلكم❤❤ #الشعب_الصيني_ماله_حل😂😂
My fav way to make eggplant parm! For the sauce: This is a general recipe, but I honestly don’t measure exact! Just throw whatever you want into a roasting dish. If you don’t want to make your own sauce, skip and use your favorite canned/jarred tomato sauce. 10-12 paste tomatoes, halved 4 shallots, halved 6 cloves garlic 1 jalapeno (optional), halved Fresh oregano 1/2 cup olive oil Splash of dry white wine Salt to taste For the rest (makes 6): 1 large eggplant, cut into twelve 1/2 inch thick slices Kosher salt 1 cup seasoned panko (you can use Italian breadcrumbs as well, I just find that panko makes it a bit lighter and lets the eggplant shine a little more) 1 cup all purpose flour 2-3 eggs, beaten Fresh basil 1/2 cup parmesan grated 1 cup shredded mozzarella (or more if not using slices) 6 slices mozerella (optional) Roast your tomatoes, shallots, garlic, jalapeño, and olive oil on 400 for 45-50 minutes. While roasting, cut your eggplant into 1/2 inch slices. Lay them out on a paper towel, and add kosher salt. This will help the eggplant to “sweat” out its moisture. Let rest for 20 mins and blot all liquid with a paper towel. When tomatoes are done, transfer to a stock pot and use an immersion blender to blend (or use a regular blender). Add a splash of dry white wine and some salt If you’d like, and cook it down until it’s a thicker consistency. Coat your slices in flour, then egg, then breadcrumbs. Place on a baking sheet with parchment paper, and bake for 25-30 minutes at 400 degrees Fahrenheit, making sure to flip them halfway through. Once finished, assemble your eggplant parmesan in a 9x11 or 9x13 casserole dish. First add a layer of sauce, then eggplant. Top each eggplant slice with more sauce, then sprinkle with shredded mozerella. Add another eggplant slice, then more sauce, and top with more mozerella cheese. Bake at 400 for 20-25 minutes or until cheese is melted. Top with fresh basil and enjoy! #gardentok #gardenharvest #gardentotable #gardening #eggplantparmesan #eggplant #gardeninspiration
My fav way to make eggplant parm! For the sauce: This is a general recipe, but I honestly don’t measure exact! Just throw whatever you want into a roasting dish. If you don’t want to make your own sauce, skip and use your favorite canned/jarred tomato sauce. 10-12 paste tomatoes, halved 4 shallots, halved 6 cloves garlic 1 jalapeno (optional), halved Fresh oregano 1/2 cup olive oil Splash of dry white wine Salt to taste For the rest (makes 6): 1 large eggplant, cut into twelve 1/2 inch thick slices Kosher salt 1 cup seasoned panko (you can use Italian breadcrumbs as well, I just find that panko makes it a bit lighter and lets the eggplant shine a little more) 1 cup all purpose flour 2-3 eggs, beaten Fresh basil 1/2 cup parmesan grated 1 cup shredded mozzarella (or more if not using slices) 6 slices mozerella (optional) Roast your tomatoes, shallots, garlic, jalapeño, and olive oil on 400 for 45-50 minutes. While roasting, cut your eggplant into 1/2 inch slices. Lay them out on a paper towel, and add kosher salt. This will help the eggplant to “sweat” out its moisture. Let rest for 20 mins and blot all liquid with a paper towel. When tomatoes are done, transfer to a stock pot and use an immersion blender to blend (or use a regular blender). Add a splash of dry white wine and some salt If you’d like, and cook it down until it’s a thicker consistency. Coat your slices in flour, then egg, then breadcrumbs. Place on a baking sheet with parchment paper, and bake for 25-30 minutes at 400 degrees Fahrenheit, making sure to flip them halfway through. Once finished, assemble your eggplant parmesan in a 9x11 or 9x13 casserole dish. First add a layer of sauce, then eggplant. Top each eggplant slice with more sauce, then sprinkle with shredded mozerella. Add another eggplant slice, then more sauce, and top with more mozerella cheese. Bake at 400 for 20-25 minutes or until cheese is melted. Top with fresh basil and enjoy! #gardentok #gardenharvest #gardentotable #gardening #eggplantparmesan #eggplant #gardeninspiration

About

Legal