Stir into sauce; continue to simmer. In a shallow bowl, whisk together eggs and buttermilk. Place breadcrumbs in another bowl. Slice eggplant around 1/4-inch thick and dip each slice into egg ...

Slice them in half lengthwise (or quarter ... if necessary. Mix the sauce with the eggplant and leave for about 30 minutes, to let it absorb the flavours. Arrange the eggplant on a serving dish.

Add the marinara sauce, stir in the basil and bring to a simmer. Remove from the heat. When the eggplant slices have cooled, scoop 1/4 cup filling onto one short end of an eggplant slice ...

Cover the pan with a lid or two tightly wrapped layers of aluminum foil and bake at 450 F for 50 minutes. Uncover and bake for 10 more minutes to reduce some of the juices. Remove from the oven and ...

To make the sauce: Peel and dice the onions ... Step 2: Meanwhile, prepare the eggplant: Preheat oven to 350°F (177°C). Slice eggplant into 1/4-inch rounds and sprinkle with salt and garlic ...

About Stuffed Eggplant with Schezwan Sauce Recipe: A delicious Chinese dish with the goodness of mixed vegetables, eggplant, cottage cheese and a host of spices that would instantly spruce up the dish ...

Coat eggplant with marinara sauce 7. Dabble ricotta along the top of the eggplant and marinara from top to bottom until the container is finished 8. With sliced mozzarella, layer your final ...