Adjust heat to medium and repeat with 2 Tbs of the oil and the remaining eggplant, transferring the eggplant to the plate when done. 3. Add the remaining 2 Tbs oil and the mushrooms to the pot.
Top with eggplant rolls. Sprinkle with remaining cheese and ¼ cup sauce. Bake until heated through and cheese is melted, 5–10 min. Garnish with fresh basil. Nutrition Calories: 208 kcal Fat: 12 ...
But in this July, I proudly asked for city water! Here is a story from Paris about eggplant, a summer vegetable. On Sundays, I used to eat a falafel sandwich with fried eggplant on the Rue des ...