Noodlingwitheggplantsandmushrooms Food

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EASY EGGPLANT PARMESAN



Easy Eggplant Parmesan image

Even though this is an easy eggplant parmesan recipe, it is full of flavor and always met with rave reviews. This eggplant parm is made with baked eggplant slices, which makes it a healthier version. With only 10 ingredients (including salt and oil) you'll find that this eggplant parmesan recipe comes together very quickly!

Provided by Kristen Stevens

Categories     Dinner

Time 55m

Number Of Ingredients 11

4 medium eggplants
4 tablespoons olive oil (divided)
2 teaspoons sea salt (divided)
1 medium onion (minced)
4 large garlic cloves (minced)
5.5 ounce can tomato paste
28 ounce can crushed tomatoes
2 teaspoons honey
3 ounces grated parmesan cheese (vegetarian, if needed) (about 1 ½ cups )
12 ounces grated mozzarella cheese (about 3 cups)
Minced basil (for garnish)

Steps:

  • Preheat your oven to 425 degrees. Line 2 baking sheets with parchment paper.
  • Cut the tops off the eggplants then cut them into ½ inch thick slices. Lay them on the baking sheets, drizzle them with 2 tablespoons of the olive oil and sprinkle them with 1 teaspoon of salt. Roast in the oven for 25 minutes.
  • While the eggplants are cooking, heat the remaining 2 tablespoons of oil in a medium-sized pot. Add the onion and cook until it is translucent, about 5 minutes. Add the garlic and tomato paste and cook for 3-4 minutes, or until the tomato paste begins to smell fragrant. Add the crushed tomatoes, honey, and 1 teaspoon of salt and bring to a boil. Reduce the heat, cover the pot, and simmer until the eggplants are cooked.
  • Spread 1 cup of the sauce in a 9"x9" pan. Add a layer of eggplants, top with 1 cup of sauce and ⅓ of both the cheeses. Repeat 2 more times so that you have 3 layers.
  • Put the pan into the oven and bake until the eggplant parmesan is bubbly and the cheese starts to brown, about 20 minutes. Remove the pan from the oven and let it rest for at least 15 minutes (or up to 30 minutes) before cutting into it.

Nutrition Facts : ServingSize 1 serving = ⅙ of the recipe, Calories 471 kcal, Carbohydrate 39 g, Protein 25 g, Fat 27 g, SaturatedFat 11 g, Cholesterol 57 mg, Sodium 1735 mg, Fiber 13 g, Sugar 23 g, UnsaturatedFat 14 g

EGG NOODLES WITH MUSHROOMS



Egg Noodles with Mushrooms image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 15m

Yield 4 servings

Number Of Ingredients 6

1/2 pound wide egg noodles
2 tablespoons butter
8 white mushrooms, sliced
1 shallot, finely chopped
A handful fresh parsley, chopped
Salt

Steps:

  • Cook egg noodles until just tender in boiling salted water, about 6 minutes.
  • Saute sliced mushrooms and shallot in 2 tablespoons butter over moderate heat until mushrooms are tender, about 3 or 4 minutes.
  • Drain noodles and toss in with cooked mushrooms. Add the parsley and season with a little salt, to taste.

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