Storage: Baked eggplant Parmesan can be covered and refrigerated for up to 5 days, or frozen for up to 3 months. Thaw overnight in the refrigerator. Reheat in the microwave or in a 350ºF oven ...

Arrange two racks on the top third and bottom third of the oven ... layer the baked eggplant, followed by half of the mozzarella and half of the Parmesan, and then basil leaves.

Bobby Flay’s eggplant Parmesan recipe was daunting from ... and fresh basil and bake the whole thing in the oven. It was difficult handling all the tasks at once. It was a bit frustrating ...

From Marvin Woods’ book titled The New Low-Country Cooking, we have Country Captain Chicken. He says, “This dish, my updated version, exemplifies the influence of eastern India on the cuisine of the ...

Take all the best things about two Italian American classics — eggplant Parmesan and garlic bread ... Place loaf into the oven for 5 to 6 minutes or until golden and toasty.

Sauté eggplant until golden brown on each side; add additional oil as needed. Place on paper towel to drain. Preheat oven to 400 degrees ... Sprinkle over top of sauce. Bake for 30 - 40 minutes ...

Chicken parmesan usually consists of three ingredients: boneless chicken cutlets, thick marinara sauce, and mozzarella cheese ...