Type what you have

Ingredients

• ✓ eggplant
• canola oil
• egg
• bread crumb

Instructions

1. 1 Gather all ingredients. Warm oil in a large skillet over medium-high heat.
2. 2 Dip eggplant slices in egg, then coat with bread crumbs.
3. 3 Place breaded eggplant in the hot oil and fry until golden brown, 2 to 3 minutes per side.
4. 4 Drain on paper towels. Serve and enjoy!

By WALLEN

Ingredients

• ✓ eggplant
• cooking spray
• tomato
• parmesan cheese

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Spray a baking sheet with nonstick spray.
2. 2 Arrange eggplant rounds on the prepared baking sheet and sprinkle with 1/2 of the Parmesan. Layer one tomato slice over each eggplant round, then sprinkle with remaining Parmesan.
3. 3 Bake in the preheated oven for 10 to 15 minutes.

By CADEAUX

Ingredients

• ✓ eggplant
• soy sauce
• balsamic vinegar
• olive oil

Instructions

1. 1 Gather the ingredients. Preheat an outdoor grill for medium-high heat and lightly oil the grate.
2. 2 Mix soy sauce, balsamic vinegar, and oil together in a 9x13-inch baking dish. Add eggplant slices and turn several times to coat.
3. 3 Lift eggplant out of marinade and carefully place onto the preheated grill, watching for flare-ups. Cook until browned and charred but tender and creamy in the middle, about 5 minutes per side.

By Frank040

Ingredients

• ✓ eggplant
• olive oil
• garlic
• plum tomato
• rigatoni pasta

Instructions

1. 1 Heat olive oil in a large skillet over medium heat; cook and stir garlic until fragrant, 1 to 2 minutes. Add eggplant; cook, stirring constantly, until eggplant is softened, about 5 minutes.
2. 2 Add tomatoes and juice; cook until sauce is slightly reduced, about 20 minutes.
3. 3 Bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally until cooked through but firm to the bite, about 13 minutes. Drain and transfer to a serving bowl.
4. 4 Pour sauce over pasta.

By alands18

Ingredients

• ✓ eggplant
• portobello mushroom
• onion
• balsamic vinegar
• tomato
• provolone cheese

Instructions

1. 1 Marinate the mushrooms and onions in balsamic vinegar for 20 minutes.
2. 2 Preheat oven to 350 degrees F (175 degrees C).
3. 3 On a non-stick baking pan layer in four stacks: eggplant, mushroom, onion, tomato and cheese.
4. 4 Bake in preheated oven for 30 minutes, or until cheese is golden brown.

By JOHN KARST

Ingredients

• ✓ eggplant
• olive oil
• salt
• grape tomato
• red onion
• lemon juice
• black pepper

Instructions

1. 1 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
2. 2 Toss eggplant with 1 tablespoon olive oil and sprinkle with salt. Place onto a baking sheet and arrange in a single layer.
3. 3 Broil eggplant in the preheated oven, until browned on all sides, 5 to 7 minutes, turning occasionally.
4. 4 Transfer cooked eggplant to a large bowl. Add tomatoes and onion.
5. 5 Combine remaining 1 tablespoon olive oil, lemon juice, salt, and pepper in a bowl. Pour dressing over salad.

By ANUTAD

Ingredients

• ✓ eggplant
• sea salt
• black pepper
• almond meal
• parmesan cheese
• sesame seed
• egg
• grapeseed oil

Instructions

1. 1 Place eggplant slices in a colander and sprinkle lightly with salt. Set aside.
2. 2 Combine almond meal, Parmesan cheese, and sesame seeds in a bowl. Season with salt and pepper. Place beaten eggs in another bowl. Gently pat eggplant slices dry and dip first in eggs, shaking off excess, and then into almond meal mixture. Place breaded eggplant on a plate near the cooking area.
3. 3 Preheat the oven to 200 degrees F (95 degrees C). Line a baking sheet with parchment paper.
4. 4 Heat oil in a skillet over medium heat. Add eggplant slices to the hot skillet and cook in batches, turning occasionally until golden on both sides, about 5 minutes per batch. Place cooked eggplant on the prepared baking sheet and keep warm in the preheated oven.

By Best Cook

Ingredients

• ✓ eggplant
• salt
• tomato
• parsley
• onion
• black pepper
• olive oil

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease a baking sheet.
2. 2 Arrange eggplant slices on a plate and sprinkle both sides with salt. Let sit until juicy, 15 to 20 minutes. Rinse in cold water and pat dry with a paper towel. Place slices on the prepared baking sheet.
3. 3 Bake in the preheated oven until tender, 20 to 25 minutes, flipping halfway through.
4. 4 Remove eggplant from the oven and let cool down. Cut into 1/4-inch squares.
5. 5 Combine eggplant, tomatoes, parsley, and onion in a bowl. Season with salt and pepper and gently mix to combine. Add olive oil and mix again before serving.

By aborodenko

Ingredients

• ✓ eggplant
• red bell pepper
• zucchini
• mushroom
• olive oil
• lemon juice
• basil
• garlic

Instructions

1. 1 Place eggplant, bell peppers, zucchinis, and mushrooms into a large bowl.
2. 2 Whisk together olive oil, lemon juice, basil, and garlic in a medium bowl until well combined. Pour mixture over vegetables; toss to coat. Cover the bowl and marinate in the refrigerator for at least 1 hour.
3. 3 Preheat an outdoor grill for high heat and lightly oil the grate.
4. 4 Place vegetables on skewers or directly on the preheated grill. Cook, brushing frequently with marinade, until desired doneness is reached, 2 to 3 minutes per side.

By Stackhawkley

Ingredients

• ✓ eggplant
• olive oil
• kosher salt
• black pepper
• marinara sauce
• mozzarella cheese
• parmesan cheese
• basil

Instructions

1. 1 Score eggplant all the way through the flesh lengthwise, being careful not to cut through the skin. Score again widthwise to create cubes. Gently turn the eggplant inside out. Repeat with second half. If eggplant breaks, manipulate the outer edges to stand up or use a long skewer to hold it open.
2. 2 Drizzle both halves with 2 tablespoons oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Place in an air fryer basket.
3. 3 Air-fry at 390 to 400 degrees F for 10 minutes.
4. 4 Open the air fryer and top each eggplant with marinara sauce, mozzarella cheese, and Parmesan cheese, trying to fill each groove. Air-fry 5 minutes longer.
5. 5 Serve immediately sprinkled with fresh basil.

By Nicole McLaughlin

Ingredients

• ✓ eggplant
• egg
• bread crumb
• cooking spray
• basil
• tomato
• mozzarella cheese

Instructions

1. 1 Preheat the oven to 275 degrees F (135 degrees C).
2. 2 Whisk eggs together in a bowl. Place bread crumbs into another bowl.
3. 3 Peel eggplant; cut into twelve 1/3-inch-thick slices. Dip each slice into eggs; lift up so excess drips back into the bowl. Press into bread crumbs until both sides are evenly coated.
4. 4 Spray a large nonstick skillet with cooking spray and heat over medium heat. Working in batches, cook breaded eggplant slices until crispy on the bottom, 2 to 4 minutes. Spray the tops with cooking spray, then flip and cook until eggplant is tender and the other side is browned, 2 to 4 minutes more. Transfer to a plate.
5. 5 Arrange six eggplant slices in the bottom of a 9x13-inch baking dish. Top each slice with several basil leaves, one tomato slice, and one mozzarella slice; cover with remaining eggplant slices.
6. 6 Bake in the preheated oven until cheese is softened, but not melted, 5 to 10 minutes.

By Brooke Elizabeth

Ingredients

• ✓ eggplant
• cooking spray
• onion
• olive oil
• garlic
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Spray a sheet pan with cooking spray.
2. 2 Slice eggplant into 1-inch thick slices, then quarter the slices. Chop onion in half, then quarter the halves.
3. 3 Place eggplant and onion on the prepared sheet pan. Drizzle with olive oil, then sprinkle with garlic, salt, and pepper. Toss with your hands until well coated.
4. 4 Bake in the preheated oven until golden brown and tender, about 40 minutes, tossing halfway through.

By StunnaShades

Ingredients

• ✓ eggplant
• cooking spray
• italian seasoning
• garlic powder
• cayenne pepper
• salt
• black pepper
• tomato sauce

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Grease a shallow baking pan with cooking spray.
2. 2 Toss eggplant with Italian seasoning, garlic powder, cayenne, salt, and pepper in the prepared baking pan. Cover with foil.
3. 3 Roast in the preheated oven for 40 minutes. Remove foil and reduce oven temperature to 300 degrees F (150 degrees C). Add tomato sauce and cook for 15 more minutes.

By LovelyRitaMetermaid

Ingredients

• ✓ eggplant
• cooking spray
• egg
• water
• bread crumb
• traditional sauce
• parmesan cheese
• mozzarella cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease baking sheets with cooking spray.
2. 2 Whisk together eggs and water in a shallow bowl. Place bread crumbs in a second bowl.
3. 3 Dip eggplant slices in egg mixture, then press in bread crumbs to coat. Arrange eggplant in a single layer on the prepared baking sheets.
4. 4 Bake in the preheated oven until eggplant is golden, about 25 minutes.
5. 5 Evenly spread 1 cup sauce in a 13x9-inch baking dish. Layer ½ of the baked eggplant slices evenly over sauce, then top with 1 cup sauce and 1/4 cup Parmesan cheese; repeat layers once more. Cover the dish with aluminum foil.
6. 6 Bake for 45 minutes. Remove the aluminum foil and sprinkle top with mozzarella cheese. Continue baking, uncovered, until cheese is melted, about 10 minutes.

By RAG

Ingredients

• ✓ eggplant
• canola oil
• bread crumb
• all-purpose flour
• parmesan cheese
• egg
• spaghetti sauce
• garlic powder

Instructions

1. 1 Heat canola oil to 350 degrees F (175 degrees C) in a large saucepan over medium-high heat.
2. 2 Mix bread crumbs, flour, and 1/2 cup Parmesan cheese together in a bowl. Place eggs in a small bowl.
3. 3 Dip eggplant slices in the eggs, then the bread crumb mixture. Drop into oil a few slices at a time until breading turns golden brown, about 2 1/2 minutes. Drain on paper towels.
4. 4 Heat spaghetti sauce in a saucepan over medium heat until heated through, about 10 minutes. Stir in remaining 1/4 cup Parmesan cheese and garlic powder.

By TeenChef99

Ingredients

• ✓ eggplant
• olive oil
• potato
• garlic
• bacon
• bacon drippings
• onion
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Place eggplant halves, cut-sides up, onto a baking sheet; brush with 1 tablespoon olive oil.
3. 3 Bake in the preheated oven until soft, 30 to 35 minutes. Peel eggplant when cool enough to handle; set aside.
4. 4 Meanwhile, place potatoes and garlic in a large pot and cover with lightly salted water; bring to a boil. Reduce heat to medium-low; simmer until tender, about 20 minutes. Drain.
5. 5 Cook bacon in a large skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Transfer to paper towels to drain; reserve 1 tablespoon drippings in the skillet. Crumble bacon when cool; set aside.
6. 6 Add onion to drippings; cook and stir until soft and translucent, about 5 minutes. Set aside.
7. 7 Place eggplant, potatoes, garlic, and remaining 1 tablespoon olive oil in a large bowl; mash with a potato masher until smooth and thoroughly combined. Season with salt and black pepper. Top with onion and bacon; serve.

By peawormsworth

Ingredients

• ✓ eggplant
• olive oil
• soy sauce
• balsamic vinegar
• salt
• black pepper
• zucchini
• green bell pepper

Instructions

1. 1 Whisk olive oil, soy sauce, balsamic vinegar, salt, and pepper together in a large bowl. Add zucchini, eggplants, and bell peppers; toss to evenly coat. Cover the bowl with plastic wrap and marinate about 45 minutes.
2. 2 Preheat an outdoor grill for medium heat and lightly oil the grate. Remove vegetables from marinade and shake off excess; reserve marinade.
3. 3 Grill vegetables on the preheated grill until tender, 10 to 15 minutes, brushing with marinade. Transfer grilled vegetables to a platter; serve with remaining marinade.

By Natasha

Ingredients

• ✓ eggplant
• all-purpose flour
• bread crumb
• parmesan cheese
• salt
• black pepper
• garlic powder
• oil

Instructions

1. 1 Shake flour, bread crumbs, Parmesan cheese, salt, pepper, and garlic powder together in a gallon-size resealable plastic bag.
2. 2 Pour oil into a large skillet over medium heat. Coat a handful of eggplant slices with flour mixture. Add to the hot oil; cook until crisp and light brown, 2 to 3 minutes. Flip and cook until other side is browned, 1 to 2 minutes more. Remove slices carefully and move to a plate or cooling rack; cover with paper towels. Repeat with the remaining eggplant slices.

By Kidchen

Ingredients

• ✓ eggplant
• zucchini
• yellow onion
• mushroom
• tomato paste
• water
• garlic
• basil
• salt
• pepper

Instructions

1. 1 Preheat oven to 450 degrees F (230 degrees C).
2. 2 Place eggplant, zucchini, onion and mushrooms in a 2 quart casserole dish. In a small bowl combine the tomato paste with the water, and stir in garlic, basil, salt and pepper. Pour over the vegetables and mix well.
3. 3 Bake in preheated oven for 45 minutes, or until eggplant is tender, stirring occasionally. Add water as necessary if vegetables begin to stick; however, vegetables should be fairly dry, with slightly browned edges.

By Phoebe S. Spinrad

Ingredients

• ✓ eggplant
• cooking spray
• water
• butter
• herb seasoning stuffing mix
• parmesan cheese
• mayonnaise
• egg
• paprika

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Spray a baking dish with cooking spray.
2. 2 Bring water and butter to a boil in a saucepan; add stuffing mix and cover saucepan. Remove saucepan from heat and let stand for 5 minutes; fluff stuffing with a fork.
3. 3 Scoop the flesh from eggplant and dice, reserving shells. Mix eggplant pulp, stuffing, Parmesan cheese, mayonnaise, and egg together in a bowl. Fill each eggplant shell with stuffing mixture and top with paprika.
4. 4 Bake in the preheated oven until filling is cooked through and crisp on the top, 30 to 35 minutes.

By Renee

Ingredients

• ✓ eggplant
• margarine
• monterey jack cheese
• hamburger bun
• lettuce
• tomato
• onion
• dill pickle
• ketchup
• mayonnaise
• yellow mustard

Instructions

1. 1 Place eggplant slices onto a microwave-safe plate. Microwave until the centers are cooked, about 5 minutes.
2. 2 Melt margarine in a large skillet over medium-high heat. Fry eggplant slices until lightly toasted on each side. Place a cheese slice onto each eggplant and cook until melted.
3. 3 Place eggplant slices onto hamburger buns. Top with lettuce, tomato, onion slices, and pickles, then dress with ketchup, mayonnaise, and mustard.

By Irv Thomas

Ingredients

• ✓ eggplant
• olive oil
• salt
• pepper
• shrimp
• basil
• garlic
• white wine
• bread crumb
• parmesan cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Scoop out eggplant flesh; chop and reserve. Coat shells with olive oil; season with salt and black pepper. Set aside.
3. 3 Heat ¼ cup olive oil in a large, deep skillet over medium-high heat. Add shrimp, basil and garlic; sauté until shrimp turns pink, about 1 minute. Stir in reserved chopped eggplant; season with salt and black pepper. Add wine; cook 5 minutes. Transfer to a large bowl.
4. 4 Stir bread crumbs and ¼ cup Parmesan cheese into eggplant mixture; add more olive oil if mixture is too dry. Stuff eggplant mixture into eggplant shells; sprinkle tops with remaining ¼ cup Parmesan cheese.
5. 5 Bake in the preheated oven until eggplant is tender, 30 to 40 minutes.

By TRUCKERDOO

Ingredients

• ✓ eggplant
• basil
• pine nut
• ricotta cheese
• salt
• pepper
• olive oil
• spaghetti sauce
• parmesan cheese

Instructions

1. 1 Combine basil, pine nuts, ricotta cheese, and salt and pepper to taste in medium size bowl. Place bowl in refrigerator.
2. 2 Coat eggplant slices lightly with olive oil. Place in large saucepan over medium heat, apply pressure to release moisture from eggplant. Remove eggplant sliced when tender. Allow slices to cool to room temperature.
3. 3 Spread a dollop of ricotta mixture over eggplant; roll up the slice of eggplant. Spoon marinara sauce over each rollati and sprinkle with Parmesan cheese.

By lorin

Ingredients

• ✓ eggplant
• salt
• egg
• water
• bread crumb
• parmesan cheese
• cooking spray
• pizza sauce
• ripe olive
• mozzarella cheese
• basil

Instructions

1. 1 Line eggplant rounds up on a large cutting board and lightly salt both sides. Let sit 10 minutes. Pat dry with paper towels. Preheat the oven to 250 degrees F (120 degrees C).
2. 2 Meanwhile whisk egg and water together in a mixing bowl. Mix bread crumbs and Parmesan cheese together on a flat plate. Line a rimmed baking sheet with aluminum foil and place a cooling rack on top.
3. 3 Dip each eggplant round in beaten egg and then coat in bread crumb mixture.
4. 4 Preheat an air fryer to 400 degrees F (200 degrees C). Spray the basket with nonstick cooking spray.
5. 5 Place as many eggplant rounds into your basket as space allows without overcrowding. Spray the tops with cooking spray. Cook for 10 minutes. Transfer rounds to the cooling rack and place in the preheated oven to keep warm. Repeat with remaining eggplant.
6. 6 Spoon pizza sauce over each eggplant round. Add olive slices and cover with mozzarella cheese.
7. 7 Set the oven rack about 6 inches from the heat source and preheat the oven's broiler to high.
8. 8 Broil eggplant slice pizzas for 4 minutes or until cheese is melted. Garnish with basil.

By Soup Loving Nicole

Ingredients

• ✓ eggplant
• bread
• tomato
• olive oil
• salt
• black pepper
• ricotta cheese
• basil
• fontina cheese
• butter

Instructions

1. 1 Slice Italian bread info 8 thick slices. Slice each tomato into 4 slices.
2. 2 Remove some of the skin from the eggplant, leaving the rest of the skin on for a striped look. Slice the eggplant into eight 1/2-inch rounds.
3. 3 Heat olive oil in a skillet over medium heat. Season eggplant with salt and pepper; cook until soft, about 5 minutes per side. Watch that it does not burn. Remove to a plate and set aside.
4. 4 Spread ricotta over 4 slices of bread. Top each with 2 eggplant slices and 2 tomato slices. Season tomatoes with salt and pepper. Tear 2 basil leaves over each sandwich. Add 4 slices of fontina cheese. Spread butter over the remaining slices of bread and place over the cheese, buttered sides up.
5. 5 Melt remaining butter in a large skillet over medium heat. Add sandwiches to the skillet with the dry side down. Cover with a piece of foil and place a heavy pan on top. Toast sandwiches for 3 to 4 minutes. Flip over and cover again. Cook until cheese is melted, 3 to 4 minutes more.

By Mangialicious

Ingredients

• ✓ eggplant
• salt
• all-purpose flour
• egg
• bread crumb
• vegetable oil
• ricotta cheese
• romano cheese
• garlic
• salt
• black pepper

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking dish with butter.
2. 2 Slice eggplant into 1/4-inch thick slices lengthwise; discard the end slices with skin. Lay the eggplant slices on paper towels and sprinkle both sides generously with sea salt. Let slices drain for 30 minutes; rinse and pat dry with paper towels.
3. 3 Place flour, eggs, and bread crumbs in separate shallow bowls. Dip each eggplant slice in flour and shake off excess; dip into egg and then into bread crumbs.
4. 4 Heat vegetable oil in a large skillet over medium heat and fry the slices until golden brown, about 5 minutes per side. Drain on paper towels, place on baking sheets, and refrigerate eggplant for 10 minutes.
5. 5 Mix ricotta cheese, Romano cheese, and garlic in a bowl; season to taste with salt and black pepper. Place a cooled eggplant slice onto a work surface and mound 1/3 to 1/2 cup of cheese mixture in the center; roll up slice and place seam side down into the prepared baking sheet. Repeat with remaining slices and cheese filling.
6. 6 Bake rolls in the preheated oven until filling is hot, about 25 minutes.

By Nikki Wilson

Ingredients

• ✓ eggplant
• bread crumb
• parmesan cheese
• italian seasoning
• salt
• basil
• garlic powder
• onion powder
• black pepper
• all-purpose flour
• egg

Instructions

1. 1 Cut eggplant into 1/2-inch rounds, then cut each round into 1/4-inch sticks. Pat dry.
2. 2 Combine bread crumbs, Parmesan, Italian seasoning, salt, basil, garlic powder, onion powder, and pepper in a shallow bowl. Pour flour into a second shallow bowl. Whisk eggs in a third bowl.
3. 3 Dip eggplant sticks in flour, then in beaten eggs, and then coat with bread crumb mixture. Transfer to a plate and let rest for 5 minutes.
4. 4 Preheat an air fryer to 370 degrees F (185 degrees C).
5. 5 Place breaded eggplant sticks in the air fryer basket, making sure they are not touching; cook in batches if necessary.
6. 6 Cook in the preheated air fryer for 8 to 10 minutes. Shake the basket and continue cooking to desired crispiness, 4 to 6 more minutes.

By Yoly

Ingredients

• ✓ eggplant
• olive oil
• garlic
• penne pasta
• cream cheese
• milk
• salt
• black pepper
• sun-dried tomato
• parmesan cheese

Instructions

1. 1 While the pasta is cooking, add enough olive oil to coat the bottom of a large frying pan. Heat over medium heat. Add garlic to hot oil and saute until tender, but not brown, 1 to 2 minutes. Add eggplant, salt, and pepper. Increase heat to medium-high and cook until eggplant is tender and browned, about 15 minutes.
2. 2 While the eggplant is cooking, bring a large pot of lightly salted water to a boil. Add campanelle and cook, stirring occasionally, until tender yet firm to the bite, 7 to 10 minutes. Drain.
3. 3 Add cream cheese and 1/2 cup milk to the eggplant; stir to combine. Add more milk if necessary to make a smooth cream sauce. Add sun-dried tomatoes and cook until warmed through, 1 to 2 minutes.
4. 4 Serve eggplant mixture over pasta and sprinkle with Parmesan cheese.

By vegiewings

Ingredients

• ✓ eggplant
• kosher salt
• black pepper
• spinach
• onion
• garlic
• italian seasoning
• parmigiano-reggiano cheese
• ricotta cheese
• marinara sauce
• mozzarella cheese

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
2. 2 Sprinkle kosher salt over eggplant slices. Let excess moisture drain from eggplant, 10 to 15 minutes. Pat dry with paper towels and transfer to baking sheet.
3. 3 Bake in the preheated oven until softened, 8 to 10 minutes. Remove from oven and sprinkle with black pepper.
4. 4 Combine spinach, onion, and garlic in a saucepan over medium-low heat; cook and stir until spinach is wilted, 3 to 5 minutes. Season with Italian seasoning.
5. 5 Mix Parmigiano-Reggiano cheese and ricotta cheese together in a bowl. Stir in spinach mixture until well-combined.
6. 6 Spread 2 spoonfuls of spinach mixture evenly over each eggplant slice. Roll up eggplant.
7. 7 Spread 1/4 cup marinara sauce in the bottom of a 9x13-inch baking dish. Arrange eggplant rolls seam-side down in the dish. Pour remaining marinara sauce over rolls. Cover with mozzarella cheese.
8. 8 Bake in the preheated oven until bubbly and golden, about 1 hour. Cool for 5 to 10 minutes before serving.

By Greg Feldman

Ingredients

• ✓ eggplant
• beet
• rapeseed oil
• salt
• zucchini
• salt
• black pepper
• garlic
• parsley
• burrata
• sourdough bread

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
2. 2 Use a mandoline to thinly slice beets and eggplant into "chips." keeping them separate so eggplant does not turn red. Lightly drizzle with 1 tablespoon rapeseed oil and season with salt flakes. Lay out each vegetable piece on the prepared baking sheet without overlapping them.
3. 3 Bake in the preheated oven for 5 to 7 minutes. Turn each slice over and continue baking until crisp and golden, watching carefully so they don't burn, about 5 minutes.
4. 4 Meanwhile, heat 2 tablespoons oil in a large skillet over high heat. Add sliced zucchini and season with salt and pepper. Cook until zucchini begin to brown lightly. Add garlic and cook until fragrant, 1 to 2 minutes. Sprinkle with 1/2 of the parsley.
5. 5 Lay out burrata and pan-fried zucchini on a serving platter. Add eggplant and beet chips. Sprinkle with remaining parsley and another turn of black pepper.
6. 6 Brush sourdough slices with remaining oil. Heat a griddle pan over medium heat until it begins to smoke. Toast sourdough slices on the hot griddle for 1 minute. Flip and toast for 1 more minute. Serve toasted sourdough with the salad.

By Allrecipes Member