Stephane Beaucamp, executive chef at Lake Austin Spa Resort, uses eggplant and herbs from the resort’s garden in this recipe. Preheat oven to 450 F. Line a baking sheet with parchment paper and ...

Instructions: Heat oven to 450 degrees. Line a baking sheet with parchment paper and brush with oil. Halve tomatoes lengthwise and remove seeds and ribs. Season cavity of each tomato half with a ...

Eggplant Parmesan stacks are a delightful twist on the classic Italian dish. This recipe features oven baked eggplant slices layered with marinara sauce, melty cheese, and a sprinkle of Parmesan, ...

When the roux is formed, pour the hot milk (10) and bring to a boil. Allow to thicken over the fire, stirring continuously until the desired consistency is reached (11).

In an 8-inch-square baking dish, spread 1/4 cup of the ricotta, and top with 4 lasagna noodles, overlapping them a little. Spread half of the pesto over the noodles, then half of the ricotta.

Add chopped eggplant, garlic, salt and black pepper; cook, stirring often, until eggplant has softened, about 5 minutes. 3. Pour in wine to deglaze pan, scraping up any brown bits at the bottom of ...

Presto! Start with that pesto in your fridge and end with dinner. Traditional pesto is made with basil, pine nuts, and parmesan cheese. These days, you can find pesto made with a variety of greens ...

1. Brush a 9-inch square baking dish with oil. 2. In a food processor, pulse the carrot, celery, and onion until finely chopped. 3. In a wide, deep skillet over medium heat, heat the 1 tablespoon ...

1 eggplant, cut in 1cm slices 1 courgette, sliced thinly lengthways ¼ cup olive oil 1 red pepper, roasted 1 ball mozzarella 4 tsp pesto ...

Satisfy your craving for cheesy, indulgent lasagna with this noodle-less version. Roasted eggplant slices stand in for noodles in this low-carb, gluten-free lasagna. No-noodle eggplant lasagna ...

Fare With A Flair: Eggplant makes a great burger. ... (50 ml) basil pesto or sun-dried tomato pesto. 4 pieces of leafy lettuce. 2 slices of roasted red peppers, cut in half.