Skillet Eggplant Marinara Food

SKILLET EGGPLANT MARINARA

Steps:

• Preheat the oven to 400°F. Line two baking sheets with parchment paper.
• Slice the eggplant into 3/8 to 1/2-inch slices. In a small bowl, combine the olive oil and paprika. Place the eggplant slices on the baking sheets, splitting them evenly between the two sheets. Brush each side of the eggplant slices lightly with the paprika oil (if you need more oil at the end, add a another drizzle and stir in the remaining paprika). Season all of the eggplant liberally with kosher salt and several grinds of black pepper.
• Slide the trays into the oven and bake for 10 minutes. Flip the eggplant slices, then reverse the trays and finish baking for 5 minutes or until tender.
• In a large, ovenproof skillet, spoon a bit of the marinara sauce and spread in an even layer. Add an even layer of half of the eggplant slices, a bit of sauce, then half of the mozzarella and feta cheese. Add another layer of eggplant, then more sauce, then the remaining mozzarella cheese. Top with the remaining feta.
• Bake for 20 minutes until the cheese is melted and bubbling. Garnish with parsley and serve.

BAKED EGGPLANT MARINARA

Steps:

• Preheat oven to 350°F. Lightly oil baking sheet. Sprinkle eggplant rounds with salt and pepper. Place flour and eggs in separate shallow bowls. Mix breadcrumbs and Parmesan cheese in another shallow bowl. Coat eggplant rounds with flour, then eggs, then breadcrumb mixture, patting to adhere.
• Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add 4 eggplant rounds to skillet. Cook until golden brown, about 5 minutes per side; transfer to prepared sheet. Repeat with remaining oil and eggplant rounds. Spread 2 tablespoons ricotta cheese over each round. Top each with sauce and mozzarella cheese, dividing equally. Bake until rounds are heated through and cheese is melted, about 15 minutes.

EGGPLANT SKILLET DINNER

Steps:

• In a skillet, brown beef with onion; drain. Sprinkle flour over beef; stir to mix. Add next five ingredients; mix well. , Season eggplant with salt and pepper; arrange slices over meat mixture. Cover and simmer for 10-15 minutes or until eggplant is tender. Sprinkle with shredded cheese; cook until cheese melts. Serve with Parmesan cheese if desired.

ZUCCHINI AND GROUND BEEF SKILLET

Steps:

• Heat a large skillet over medium-high heat. Cook and stir ground beef and onion in the hot skillet until beef is browned and crumbly, 5 to 7 minutes. Drain and discard grease.
• Stir mushrooms, tomato sauce, olives, and garlic into the skillet. Crush stewed tomatoes into smaller pieces and add to the mixture. Season with salt and white pepper. Let simmer, uncovered, until liquid reduces, 20 to 30 minutes.
• Slice zucchini lengthwise; cut into 1/2-inch slices and add to the skillet. Cook, covered, until firm yet tender to the bite, 5 to 7 minutes. Stir in Cheddar cheese and cook, covered, until melted, 3 to 4 minutes. Serve.