Скачать с ютуб Healthy Eggplant Parmesan Using Liquid Cheese...? в хорошем качестве

Healthy Eggplant Parmesan Using Liquid Cheese...?

The recipe featured in today's #cookingvlog: Eggplant Parmesan 1 medium sized eggplant, sliced into 1/2-inch thick rounds sea salt 1 cup breadcrumbs 1 teaspoon onion powder 1 teaspoon garlic powder 1/4 cup grated dairy free parmesan 1/2 cup potato starch (or flour) 1 cup JUSTEgg (or plant milk) Cooking spray 2 cups red sauce (   • How To Make The BEST Red Sauce | In T...  ) 1/4 cup shredded dairy free mozzarella 1/4 cup liquid dairy free mozzarella cracked black pepper 2 tablespoons extra virgin olive oil fresh basil leaves for garnish 1. Preheat oven to 350° F. 2. Sprinkle eggplant rounds with sea salt. Place them on a kitchen towel and set aside for 15 minutes in order to "sweat" out excess liquid. Pat dry with kitchen towel. 3. Stir onion powder, garlic powder, pinch of sea salt, and 1 tablespoon grated parmesan with breadcrumbs. 4. Dip each slice of eggplant in (a) potato starch, (b) JUSTEgg, and (c) breadcrumbs. Place them on a baking sheet lined with parchment paper. 5. Spray the eggplant rounds with cooking spray and place them in the oven. Bake for about 15 minutes, until golden brown and crispy. 6. Increase the oven temperature to 400° F. 7. To a 9 x 9-inch baking dish, add half the red sauce until the entire bottom is covered. Add a layer of eggplant. Top with both kinds of mozzarella cheeses and cracked black pepper. Repeat (sauce + eggplant + cheeses). 8. Top with cracked black pepper, grated parmesan, and 1 tablespoon of olive oil. Place in the oven and bake for about 35 minutes, until the cheese begins to brown. 9. Garnish with fresh basil, more black pepper, and a drizzle of olive oil before serving. Joanne Lee Molinaro is a Korean American trial lawyer, New York Times best-selling author, James Beard Award-winner, and host of the Are You Ready podcast. With nearly 5 million fans spread across her social media platforms, Joanne has appeared on The Food Network, CBS Saturday Morning, ABC's Live with Kelly and Ryan, The Today Show, PBS, and The Rich Roll Podcast. She's been featured in the Los Angeles Times, The Washington Post, The Atlantic, NPR, and CNN; and her debut cookbook was selected as one of “The Best Cookbooks of 2021” by The New York Times and The New Yorker among others. Helpful Resources: Website: https://bit.ly/TKVWebsite The Korean Vegan Cookbook: https://bit.ly/TKVCookbook The Korean Vegan Meal Planner: https://bit.ly/TKVMealPlanner The Korean Vegan Podcast: https://bit.ly/TKVPodcast Linktree: https://bit.ly/TKVLinktree Find me on Social: Instagram: https://bit.ly/TKVInstagram TikTok: https://bit.ly/TKVTikTok Twitter: https://bit.ly/TKVTwitter Facebook: https://bit.ly/TKVFacebook