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@bautiremolgaooo: ig: bautiiremolgao #parati #fyp #greenscreen #viral #comutr⚡️ #contenido

bautiremolgao
bautiremolgao
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Saturday 26 July 2025 16:57:02 GMT
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“You can only eat so many Caprese salads in a week before you lose your mind” #capresesalad #Recipe #tonightshow #italianfood #tomato
“You can only eat so many Caprese salads in a week before you lose your mind” #capresesalad #Recipe #tonightshow #italianfood #tomato


bloxworld10093602 #fyp #bloxworld #roblox
bloxworld10093602 #fyp #bloxworld #roblox
Goofy pooch. When in doubt make a frisbee hat and a sunflower face!! #seriously #goofy #germanshepherd
Goofy pooch. When in doubt make a frisbee hat and a sunflower face!! #seriously #goofy #germanshepherd
My favorite way to make eggplant parmesan 🍆 recipe on my substack! For the sauce: This is a general recipe, but I honestly don’t measure exact! Just throw whatever you want into a roasting dish. If you don’t want to make your own sauce, skip and use your favorite canned/jarred tomato sauce. 10-12 paste tomatoes, halved 4 shallots, halved 6 cloves garlic 1 jalapeno (optional), halved Fresh oregano 1/2 cup olive oil Splash of dry white wine Salt to taste For the rest (makes 6): 1 large eggplant, cut into twelve 1/2 inch thick slices Kosher salt 1 cup seasoned panko (you can use Italian breadcrumbs as well, I just find that panko makes it a bit lighter and lets the eggplant shine a little more) 1 cup all purpose flour 2-3 eggs, beaten Fresh basil 1/2 cup parmesan grated 1 cup shredded mozzarella (or more if not using slices) 6 slices mozerella (optional) Roast your tomatoes, shallots, garlic, jalapeño, and olive oil on 400 for 45-50 minutes. While roasting, cut your eggplant into 1/2 inch slices. Lay them out on a paper towel, and add kosher salt. This will help the eggplant to “sweat” out its moisture. Let rest for 20 mins and blot all liquid with a paper towel. When tomatoes are done, transfer to a stock pot and use an immersion blender to blend (or use a regular blender). Add a splash of dry white wine and some salt If you’d like, and cook it down until it’s a thicker consistency. Coat your slices in flour, then egg, then breadcrumbs. Place on a baking sheet with parchment paper, and bake for 25-30 minutes at 400 degrees Fahrenheit, making sure to flip them halfway through. Once finished, assemble your eggplant parmesan in a 9x11 or 9x13 casserole dish. First add a layer of sauce, then eggplant. Top each eggplant slice with more sauce, then sprinkle with shredded mozerella. Add another eggplant slice, then more sauce, and top with more mozerella cheese. Bake at 400 for 20-25 minutes or until cheese is melted. Top with fresh basil and enjoy! #gardentotable #gardenharvest #gardening #gardeninspiration #growyourownfood #Foodie #eggplantparmesan #farmtotable #locallysourced #italianfood
My favorite way to make eggplant parmesan 🍆 recipe on my substack! For the sauce: This is a general recipe, but I honestly don’t measure exact! Just throw whatever you want into a roasting dish. If you don’t want to make your own sauce, skip and use your favorite canned/jarred tomato sauce. 10-12 paste tomatoes, halved 4 shallots, halved 6 cloves garlic 1 jalapeno (optional), halved Fresh oregano 1/2 cup olive oil Splash of dry white wine Salt to taste For the rest (makes 6): 1 large eggplant, cut into twelve 1/2 inch thick slices Kosher salt 1 cup seasoned panko (you can use Italian breadcrumbs as well, I just find that panko makes it a bit lighter and lets the eggplant shine a little more) 1 cup all purpose flour 2-3 eggs, beaten Fresh basil 1/2 cup parmesan grated 1 cup shredded mozzarella (or more if not using slices) 6 slices mozerella (optional) Roast your tomatoes, shallots, garlic, jalapeño, and olive oil on 400 for 45-50 minutes. While roasting, cut your eggplant into 1/2 inch slices. Lay them out on a paper towel, and add kosher salt. This will help the eggplant to “sweat” out its moisture. Let rest for 20 mins and blot all liquid with a paper towel. When tomatoes are done, transfer to a stock pot and use an immersion blender to blend (or use a regular blender). Add a splash of dry white wine and some salt If you’d like, and cook it down until it’s a thicker consistency. Coat your slices in flour, then egg, then breadcrumbs. Place on a baking sheet with parchment paper, and bake for 25-30 minutes at 400 degrees Fahrenheit, making sure to flip them halfway through. Once finished, assemble your eggplant parmesan in a 9x11 or 9x13 casserole dish. First add a layer of sauce, then eggplant. Top each eggplant slice with more sauce, then sprinkle with shredded mozerella. Add another eggplant slice, then more sauce, and top with more mozerella cheese. Bake at 400 for 20-25 minutes or until cheese is melted. Top with fresh basil and enjoy! #gardentotable #gardenharvest #gardening #gardeninspiration #growyourownfood #Foodie #eggplantparmesan #farmtotable #locallysourced #italianfood
#CapCut kalo kaya gini cwe mana yg kagak demen anjirt #fyp #marklee #foryou
#CapCut kalo kaya gini cwe mana yg kagak demen anjirt #fyp #marklee #foryou

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