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@tuilatinh48: Bàn ủi đồ gấp gọn #banuiquanao #banui #banuigapgon

Tui là Tính 🇻🇳
Tui là Tính 🇻🇳
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Sunday 26 July 2026 14:30:20 GMT
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The autumn harvest is in full season, I know exactly what I want to cook with these eggplants! Eggplant Parmesan Crispy eggplant is layered with herbs, tomato sauce, and cheese. Ingredients * 2 large eggplants, cut into ¼-inch-thick rounds * 2 large eggs, beaten * ¼ cup almond milk * 1½ cups panko breadcrumbs * 1¼ cups grated Parmesan cheese, divided * 2 teaspoons dried oregano * 2 tablespoons fresh thyme leaves * ½ teaspoon red pepper flakes * ½ teaspoon sea salt, plus more for sprinkling * Freshly ground black pepper * Extra-virgin olive oil, for drizzling * 28 ounces Marinara Sauce * 2 large fresh mozzarella balls, thinly sliced * ⅓ cup fresh basil leaves Ready to make eggplant parm? Here’s what you need to do: * Bread the eggplant. Mix together the herb, Parmesan, and panko coating in one shallow bowl, and whisk 2 eggs with a dash of almond milk in another. * Bake the eggplant. Arrange the breaded eggplant slices in a single layer on 2 parchment-lined rimmed baking sheets. Drizzle with olive oil and bake at 400° until tender and golden brown. * Layer it up! Spread some tomato sauce in the bottom of a large casserole dish. Add a layer of eggplant slices, more marinara, and half the sliced mozzarella. Repeat the layers, finishing it off with any remaining mozzarella and Parmesan cheeses. * Bake! Bake at 400° for about 20 minutes, or until the cheese is starting to bubble. * Garnish and serve. Let the hot eggplant Parmesan rest for a few minutes before slicing and serving. Then, top it with fresh basil leaves and dig in!
The autumn harvest is in full season, I know exactly what I want to cook with these eggplants! Eggplant Parmesan Crispy eggplant is layered with herbs, tomato sauce, and cheese. Ingredients * 2 large eggplants, cut into ¼-inch-thick rounds * 2 large eggs, beaten * ¼ cup almond milk * 1½ cups panko breadcrumbs * 1¼ cups grated Parmesan cheese, divided * 2 teaspoons dried oregano * 2 tablespoons fresh thyme leaves * ½ teaspoon red pepper flakes * ½ teaspoon sea salt, plus more for sprinkling * Freshly ground black pepper * Extra-virgin olive oil, for drizzling * 28 ounces Marinara Sauce * 2 large fresh mozzarella balls, thinly sliced * ⅓ cup fresh basil leaves Ready to make eggplant parm? Here’s what you need to do: * Bread the eggplant. Mix together the herb, Parmesan, and panko coating in one shallow bowl, and whisk 2 eggs with a dash of almond milk in another. * Bake the eggplant. Arrange the breaded eggplant slices in a single layer on 2 parchment-lined rimmed baking sheets. Drizzle with olive oil and bake at 400° until tender and golden brown. * Layer it up! Spread some tomato sauce in the bottom of a large casserole dish. Add a layer of eggplant slices, more marinara, and half the sliced mozzarella. Repeat the layers, finishing it off with any remaining mozzarella and Parmesan cheeses. * Bake! Bake at 400° for about 20 minutes, or until the cheese is starting to bubble. * Garnish and serve. Let the hot eggplant Parmesan rest for a few minutes before slicing and serving. Then, top it with fresh basil leaves and dig in!
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