1299 eggplants and peppers with basil Recipes

eggplant, ripe beefsteak tomatoes, olive oil, balsamic vinegar, salt, black pepper, fresh basil leaves, unsalted fresh mozzarella cheese (about 4 oz total )

eggplant, salt, onion, chopped, olive oil, garlic cloves, minced, tomato sauce, diced tomatoes, chicken broth, tomato paste, minced fresh parsley, sugar, salt, dried basil, pepper, crushed red pepper flakes, carton (15 oz) ricotta cheese, shredded part-skim mozzarella cheese, grated parmesan cheese, minced fresh parsley, egg, lightly beaten, pepper, eggs, lightly beaten, seasoned bread crumbs, grated parmesan cheese, divided, garlic cloves, minced, minced fresh parsley, salt and pepper, oil for frying

eggplant, salt , for purging, olive oil, garlic, minced, red pepper flakes, tomatoes, seeded and chopped, cream, basil , chiffonade, freshly grated parmesan, freshly ground pepper

eggplants , about 1 lb. each, salt , plus , to taste, red bell peppers, lightly toasted panko, grated pecorino-romano cheese, pine nuts, extra-virgin olive oil, garlic cloves, minced, freshly ground pepper , to taste, fresh basil leaves, white wine vinegar , to taste, minced fresh flat-leaf parsley

eggplants (about 3), cut crosswise into 1/3-inch-thick rounds, salt, tomatoes, olive oil, garlic cloves, finely chopped, fresh basil leaves , torn in half, black pepper, dried hot red pepper flakes, all-purpose flour, eggs, panko (japanese bread crumbs), grated parmigiano-reggiano (2/3 cup), chilled fresh mozzarella (not unsalted), thinly sliced, your liking ) of shredded italian cheese (i like the ones with mixed provolone, asiago, parmesan and mozzarella) to use in addition to the cheeses listed above. sometimes i just like to up the cheese quotient, especially on top, where it gets all puffy, chewy and a bit browned around the edges., but it will taste perfect without the additonal cheese....

eggplants (about 3), cut crosswise into 1/3-inch-thick rounds, tomatoes see pics 2 large cans and 1 medium., olive oil, garlic cloves, finely chopped, fresh basil leaves , torn in half, black pepper, dried hot red pepper flakes, all-purpose flour, eggs, panko (japanese bread crumbs) i used the whole bag., grated parmigiano-reggiano (2/3 cup) 1 cup would be better, get aged over 3 years., chilled fresh mozzarella (not unsalted), thinly sliced, your liking ) of shredded italian cheese (i like the ones with mixed provolone, asiago, parmesan and mozzarella) use lots., do not add salt if using canned. a lot of salt in the cans and cheese., if you use fresh roma tomatoes , use 1 1/2 tsp salt, no more., forget the bitterness thing. just salt each side ., i always was leary of eggplant because of the name. it actually has little flavor and gets most from the oil and whatever it is cooked with., this was very similiar to moussaka i learned to make and absolutely love. i have the pics and will post that recipe.

eggplant, peeled and cubed, onion, chopped, garlic, minced, chopped green bell pepper, sliced mushrooms, olive oil, water, sliced stuffed green olives, salt, tomato paste, red wine vinegar, white sugar, dried basil, dried oregano, ground black pepper

eggplant, boiling water , salted, butter, onions, peeled and sliced, garlic cloves, finely chopped, fresh mushrooms, tomatoes, peeled and chopped, green peppers, seeded and cut in strips, salt, fresh ground black pepper, bay leaf, basil, oregano, breadcrumbs, buttered with, butter

eggplants (i used the big dark purple ones), salt (i used the large cyrstal sea ), onions (i used vedalias and chopped them into cubes), garlic cloves (crushed ), olive oil, dried basil, dried oregano, tomato puree, filtered water, black pepper (ground , i used smoked black pepper), plain low-fat yogurt, panko breadcrumbs (italian is best here), grated parmesan cheese

brown rice, eggplant, oil, tomato,diced, green pepper,diced, onion,minced, garlic clove,minced, salt and pepper to taste, basil

eggplant , cut crosswise into a1/2-inch slices, garlic cloves, quartered, fresh basil leaves, roasted red peppers, drained, extra-firm tofu, penne or other tubular pasta, salt, balsamic vinegar

eggplants, peeled and cut into 1/2 inch slices, salt, ziti pasta, oil, garlic clove, crushed (or more ), black pepper, freshly ground, part-skim ricotta cheese or 1 1/3 cups low fat cottage cheese, parmesan cheese, grated, divided, fresh parsley or 1 tbsp dried parsley flakes, minced, dried basil, oregano, hot red pepper flakes (optional), tomato sauce (or more )

extra-virgin olive oil, baby eggplant, halved, kosher salt, pine nuts, chicken cutlets (about 1 lb total ), freshly ground pepper, all-purpose flour , for dredging, garlic, sliced, sun-dried tomatoes packed in oil, drained,rinsed and roughly chopped, fresh basil leaves , torn, low-sodium chicken broth, ricotta cheese, rustic bread , for serving

eggplant, cubed, chopped sweet red pepper, celery ribs, chopped, shredded carrots, chopped zucchini, chopped onion, olive oil, chopped tomatoes, red wine vinegar, lemon juice, garlic clove, minced, salt-free seasoning blend, salt-free lemon-pepper seasoning, dried basil, cayenne pepper, pita pocket halves

eggplant, olive oil, goat cheese, crumbled (2 oz), whole milk ricotta, lemon juice, lemon zest, minced fresh thyme, red pepper flakes, kosher sale, olive oil, grated onion, minced garlic, roma tomatoes, chopped, red bell peppers, chopped, dry white wine, tomato paste, fresh basil leaves, heavy cream, fresh mozzarella, chopped almonds

eggplants , sliced lengthwise 3/4-inch thick (8 slices), olive oil, divided plus more for baking dish, coarse salt and freshly ground black pepper, sliced cremini mushrooms, garlic cloves, minced, freshly chopped thyme leaves, whole milk ricotta cheese, eggs, grated parmesan, divided, freshly chopped oregano leaves, marinara sauce , recipe follows, garlic, coarse salt and freshly ground black pepper, extra-virgin olive oil, divided, onion, diced, carrots, peeled and diced, tomato paste, fresh basil leaves, freshly picked oregano leaves, crushed tomatoes

eggplant, peeled, diced, red onion, chopped, garlic cloves, chopped, pimiento or 1/4 cup roasted red pepper, chopped, olive oil, balsamic vinegar, fresh basil , julienned, dried oregano, salt, fresh ground pepper, baguette, sliced, toasted or cracker

eggplants, ends trimmed, sliced into 1/3-inch thick rounds, salt, red, yellow, green, and orange bell pepper, cored, seeded , and sliced lengthwise, olive oil, kosher salt and freshly ground black pepper, feta cheese crumbled (3 oz), minced fresh marjoram , oregano, basil, extra-virgin olive oil, juice of 1 lemon