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 ...

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).

1 pound eggplant. 2 to 3 tablespoons olive oil. 1 / 4 cup prepared basil pesto or fresh (recipe below). 8 ounces fresh mozzarella cheese, sliced. 1 medium red sweet pepper, cut into slices. 2 ...

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 ...

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.

3) Combine the oil, basil, thyme, garlic and shallot in a small bowl or measuring cup, season with salt and pepper, and whisk to blend. Pour the marinade over the vegetables, tossing to coat evenly.

1 pound Asian eggplant, sliced crosswise 1/2 inch thick. 1 cup extra-virgin olive oil, plus more for brushing and tossing. Kosher salt. 1/2 cup pine nuts ...

2 jars (15 oz. each) Private Selection™ Basil Pesto Alfredo Cream Sauce, divided; 1 package oven-ready lasagna noodles (approximately 15 noodles) Fresh parsley, chopped (optional) Directions. Preheat ...

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 ...