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Pork Loin Roll Ups In The Air Fryer Recipe by Mariagrazia Farinella 👩‍🍳
Pork Loin Roll-Ups in the Air Fryer Cooking Instructions 15 minutes 1 Pour the breadcrumbs onto a plate, add the mixed Italian herbs and salt, mix with a fork, and set aside. 2 Coat both sides of the pork slices in the breadcrumb mixture, then add half a slice of cooked ham and some provolone cheese to each. 3 Roll up tightly, secure with a toothpick, and repeat with the remaining slices. Set aside. 4 Brush each roll-up with olive oil, prepare the rest, and set aside. 5 Place them in the air fryer and cook at 400°F (200°C) for 15 minutes, turning halfway through. Once cooked, let them cool slightly. 6 Serve and enjoy these homemade roll-ups on your own or with friends—they're a real treat. 1 Pour the breadcrumbs onto a plate, add the mixed Italian herbs and salt, mix with a fork, and set aside. 1 Pour the breadcrumbs onto a plate, add the mixed Italian herbs and salt, mix with a fork, and set aside. 2 Coat both sides of the pork slices in the breadcrumb mixture, then add half a slice of cooked ham and some provolone cheese to each. 2 Coat both sides of the pork slices in the breadcrumb mixture, then add half a slice of cooked ham and some provolone cheese to each. 3 Roll up tightly, secure with a toothpick, and repeat with the remaining slices. Set aside. 3 Roll up tightly, secure with a toothpick, and repeat with the remaining slices. Set aside. 4 Brush each roll-up with olive oil, prepare the rest, and set aside. 4 Brush each roll-up with olive oil, prepare the rest, and set aside. 5 Place them in the air fryer and cook at 400°F (200°C) for 15 minutes, turning halfway through. Once cooked, let them cool slightly. 5 Place them in the air fryer and cook at 400°F (200°C) for 15 minutes, turning halfway through. Once cooked, let them cool slightly. 6 Serve and enjoy these homemade roll-ups on your own or with friends—they're a real treat. 6 Serve and enjoy these homemade roll-ups on your own or with friends—they're a real treat. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Spiked salted caramel brownies Old Fashioned Zucchini Bread Coconut bundt cake Crustless Pizza Fried Chicken Wings Spiked salted caramel brownies Old Fashioned Zucchini Bread Coconut bundt cake Crustless Pizza Fried Chicken Wings Vegetable cutlet Spiked salted caramel brownies Brown pulao California Farm Cured Truffle Chicken Liver Pate Apple halwa Indomie Pickle vinegar loaf Pani Puri Cream of mushroom soup Easy Oat Cookies Vegetable cutlet Spiked salted caramel brownies Brown pulao California Farm Cured Truffle Chicken Liver Pate Apple halwa Indomie Pickle vinegar loaf Pani Puri Cream of mushroom soup Easy Oat Cookies
Stuffed Pork Loin Rolls Recipe by Delizie e Pasticci
Stuffed Pork Loin Rolls Cooking Instructions 1 Lightly pound the pork loin slices. Place a slice of prosciutto and a slice of mozzarella cheese on each piece, then roll them up tightly. 2 On a plate, combine 5 to 6 tablespoons of breadcrumbs with 1 tablespoon of mixed spices and mix well. 3 Coat the rolls in the breadcrumb mixture and arrange them in a baking dish. Sprinkle with a little salt, drizzle with olive oil, and bake at 400°F (200°C) for about 20 minutes. 1 Lightly pound the pork loin slices. Place a slice of prosciutto and a slice of mozzarella cheese on each piece, then roll them up tightly. 1 Lightly pound the pork loin slices. Place a slice of prosciutto and a slice of mozzarella cheese on each piece, then roll them up tightly. 2 On a plate, combine 5 to 6 tablespoons of breadcrumbs with 1 tablespoon of mixed spices and mix well. 2 On a plate, combine 5 to 6 tablespoons of breadcrumbs with 1 tablespoon of mixed spices and mix well. 3 Coat the rolls in the breadcrumb mixture and arrange them in a baking dish. Sprinkle with a little salt, drizzle with olive oil, and bake at 400°F (200°C) for about 20 minutes. 3 Coat the rolls in the breadcrumb mixture and arrange them in a baking dish. Sprinkle with a little salt, drizzle with olive oil, and bake at 400°F (200°C) for about 20 minutes. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Creamy Mashed Potatoes Baked Ziti Meatball Bombs 💣 Taco Meat Ground Beef with Eggs Creamy Mashed Potatoes Baked Ziti Meatball Bombs 💣 Taco Meat Ground Beef with Eggs Rabdi Homemade gurasa with chicken sauce Masala milk Kidney jollof rice Crispy prawns Crispy Chicken Breast Kulfa (purslane) saag Mango Shrikhand/ Aamrakhand Spicy Sattu Buttermilk آلو مٹر اکنی Rabdi Homemade gurasa with chicken sauce Masala milk Kidney jollof rice Crispy prawns Crispy Chicken Breast Kulfa (purslane) saag Mango Shrikhand/ Aamrakhand Spicy Sattu Buttermilk آلو مٹر اکنی
Naem Moo (Fermented Pork Sausage) Recipe by Areerat Chaichoy
Suan Ni Bai Rou (Boiled Sliced Pork with Garlic Sauce) Suan Ni Bai Rou (Boiled Sliced Pork with Garlic Sauce) Suan Ni Bai Rou can be translated loosely as "white meat with grated garlic"; suan ni means grated garlic and bai rou is white meat. Don't be fooled by how complex and fancy this dish is usually presented. It's actually very simple to make. The key is to boil the pork with rice wine, ginger, and star anise until tender and juicy with no porky smell. The main ingredient is pork belly, and served with a few veggie options such as cucumber and tomato. The choice of meat cut for the sliced pork with garlic sauce is usually pork belly. If you want to use something leaner, you can use pork shoulder. However, keep in mind that the meat texture will be firmer after being boiled than the pork belly. With the pork belly, you can even slice off the skin before boiling if you don't like it. I found that the skin adds texture to the meat. Youtube video: Julie - Mrs. Lin's Kitchen
Skillet Pork Loin Roll Ups Recipe by Fabiola Falgone
Skillet Pork Loin Roll-Ups Cooking Instructions About 25-30 minutes 1 First, top each slice of pork loin with a slice of speck and a slice of smoked scamorza cheese. Roll up each slice and secure it with a toothpick, attaching a sage leaf. Prepare all the roll-ups and lightly coat them in flour. 2 In a skillet, melt the butter with a splash of oil and brown the roll-ups until golden. Pour in the beer and let it cook for a few minutes. Season with salt, pepper, and a pinch of nutmeg. Continue cooking until the sauce has reduced and becomes creamy. 3 Serve with plenty of rustic bread—perfect for soaking up the delicious sauce! 1 First, top each slice of pork loin with a slice of speck and a slice of smoked scamorza cheese. Roll up each slice and secure it with a toothpick, attaching a sage leaf. Prepare all the roll-ups and lightly coat them in flour. 1 First, top each slice of pork loin with a slice of speck and a slice of smoked scamorza cheese. Roll up each slice and secure it with a toothpick, attaching a sage leaf. Prepare all the roll-ups and lightly coat them in flour. 2 In a skillet, melt the butter with a splash of oil and brown the roll-ups until golden. Pour in the beer and let it cook for a few minutes. Season with salt, pepper, and a pinch of nutmeg. Continue cooking until the sauce has reduced and becomes creamy. 2 In a skillet, melt the butter with a splash of oil and brown the roll-ups until golden. Pour in the beer and let it cook for a few minutes. Season with salt, pepper, and a pinch of nutmeg. Continue cooking until the sauce has reduced and becomes creamy. 3 Serve with plenty of rustic bread—perfect for soaking up the delicious sauce! 3 Serve with plenty of rustic bread—perfect for soaking up the delicious sauce! More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Mini buns with mayo chicken filled Hamburger Steaks with Mushroom-Onion Gravy Shepard’s pie 🥧 Fudge brownie Breakfast Frittata Mini buns with mayo chicken filled Hamburger Steaks with Mushroom-Onion Gravy Shepard’s pie 🥧 Fudge brownie Breakfast Frittata Hariyali Dhokla Potato Pumpkin curry Turkish Pide North Indian Rajma Chawal Makhani gravy pasta Yam and plantain stir fry Parwal Aloo Curry Cake pops Creamy white sauce pasta Breakfast Frittata Hariyali Dhokla Potato Pumpkin curry Turkish Pide North Indian Rajma Chawal Makhani gravy pasta Yam and plantain stir fry Parwal Aloo Curry Cake pops Creamy white sauce pasta Breakfast Frittata
Bánh Canh Recipe by Mỹ Duyên
This recipe is translated from Cookpad Vietnam. See original: Bánh canh Cooking Instructions 1 hour 1 Fry the shallots to make crispy fried shallots. 2 Add 3 cups water (about 700 ml) to a pot. Add the cilantro roots and bring to a boil. Once boiling, add the carrot, onion, and mushroom. Cook for 15-20 minutes. 3 Remove the vegetables from the broth. Season the broth with the ingredients listed above, then add the pork and boil until cooked through. 4 Add the bánh canh noodles, pork, and fish cake to the bowl. Serve with lime and either pickled chili or chili oil. Don't forget these toppings! 1 Fry the shallots to make crispy fried shallots. 1 Fry the shallots to make crispy fried shallots. 2 Add 3 cups water (about 700 ml) to a pot. Add the cilantro roots and bring to a boil. Once boiling, add the carrot, onion, and mushroom. Cook for 15-20 minutes. 2 Add 3 cups water (about 700 ml) to a pot. Add the cilantro roots and bring to a boil. Once boiling, add the carrot, onion, and mushroom. Cook for 15-20 minutes. 3 Remove the vegetables from the broth. Season the broth with the ingredients listed above, then add the pork and boil until cooked through. 3 Remove the vegetables from the broth. Season the broth with the ingredients listed above, then add the pork and boil until cooked through. 4 Add the bánh canh noodles, pork, and fish cake to the bowl. Serve with lime and either pickled chili or chili oil. Don't forget these toppings! 4 Add the bánh canh noodles, pork, and fish cake to the bowl. Serve with lime and either pickled chili or chili oil. Don't forget these toppings! More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Chicken Scarpariello Chili 🌶️ Oil Thai Fried Chicken New Orleans style Crawfish Monica Coconut Cake Supreme Chicken Scarpariello Chili 🌶️ Oil Thai Fried Chicken New Orleans style Crawfish Monica Coconut Cake Supreme Thai Fried Chicken Worlds BEST Double Choc Chip Cookies - So yummy and easy :) Chana dal Stir-Fry Taro Stems New Orleans style Crawfish Monica Creamy Cheesy White Chicken Soup Ragi cheela White Asparagus - so amazing and easy and then perfect :P Falahari papad chaat Healthy Roasted Carrot Soup 🥕 Thai Fried Chicken Worlds BEST Double Choc Chip Cookies - So yummy and easy :) Chana dal Stir-Fry Taro Stems New Orleans style Crawfish Monica Creamy Cheesy White Chicken Soup Ragi cheela White Asparagus - so amazing and easy and then perfect :P Falahari papad chaat Healthy Roasted Carrot Soup 🥕
Pork Saltimbocca Recipe by Bigmama's kitchen
Cooking Instructions 1 Pound the pork loin slices with a meat mallet to thin them out. 2 Place half a slice of ham and a sage leaf on top of each pork slice, securing with a toothpick. 3 Put some flour on a plate and dredge only the bottom side of each pork slice. 4 Heat 2 tablespoons (about 30 grams) of butter and a drizzle of olive oil in a nonstick skillet, then add the pork slices. 5 Lightly brown the meat, then deglaze with the white wine. 6 Add the seasoning salt and the water, and cook for 2 to 3 minutes. 7 Remove the meat and place it on a serving platter. 8 Let the sauce reduce, then add the remaining 1 tablespoon (about 10 grams) of butter. Serve immediately. 1 Pound the pork loin slices with a meat mallet to thin them out. 1 Pound the pork loin slices with a meat mallet to thin them out. 2 Place half a slice of ham and a sage leaf on top of each pork slice, securing with a toothpick. 2 Place half a slice of ham and a sage leaf on top of each pork slice, securing with a toothpick. 3 Put some flour on a plate and dredge only the bottom side of each pork slice. 3 Put some flour on a plate and dredge only the bottom side of each pork slice. 4 Heat 2 tablespoons (about 30 grams) of butter and a drizzle of olive oil in a nonstick skillet, then add the pork slices. 4 Heat 2 tablespoons (about 30 grams) of butter and a drizzle of olive oil in a nonstick skillet, then add the pork slices. 5 Lightly brown the meat, then deglaze with the white wine. 5 Lightly brown the meat, then deglaze with the white wine. 6 Add the seasoning salt and the water, and cook for 2 to 3 minutes. 6 Add the seasoning salt and the water, and cook for 2 to 3 minutes. 7 Remove the meat and place it on a serving platter. 7 Remove the meat and place it on a serving platter. 8 Let the sauce reduce, then add the remaining 1 tablespoon (about 10 grams) of butter. Serve immediately. 8 Let the sauce reduce, then add the remaining 1 tablespoon (about 10 grams) of butter. Serve immediately. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Curry Chicken Old Kale with Ginger and Garlic Taco Salad Lemon Chicken Enchilada Ravioli Curry Chicken Old Kale with Ginger and Garlic Taco Salad Lemon Chicken Enchilada Ravioli Cucumber Beef hakka noodles Fried Fish with Sauce Fresh Mango Salad Crunchy mandazis Oven Cooked Sausage and Corn Seasonal Ice Lollies Noodle in Soup Lettuce Salad Soya bean dry manchurian Cucumber Beef hakka noodles Fried Fish with Sauce Fresh Mango Salad Crunchy mandazis Oven Cooked Sausage and Corn Seasonal Ice Lollies Noodle in Soup Lettuce Salad Soya bean dry manchurian
Parmesan And Panko Baked Chicken Tenders Recipe by DashaS
Cooking Instructions 1 Cut chicken fillet into thin strips. Marinade for a few hours in ketchup, mayonnaise, Worcestershire sauce and minced 4 garlic cloves 2 Beet eggs - set aside. Mix panko crumbs + parmesan + garlic powder + your choice of spices 3 Dip each chicken strip into egg wash (both sides) then into panko mix 4 5 Press gently so the crumbs could stick nicely 6 Organize tenders on a steel cooking rack (gets crispy and cooked evenly) or glass baking dish 7 Drizzle some extra virgin olive oil on top of the tenders. 8 Bake 420 ° for 15-20 minutes 1 Cut chicken fillet into thin strips. Marinade for a few hours in ketchup, mayonnaise, Worcestershire sauce and minced 4 garlic cloves 1 Cut chicken fillet into thin strips. Marinade for a few hours in ketchup, mayonnaise, Worcestershire sauce and minced 4 garlic cloves 2 Beet eggs - set aside. Mix panko crumbs + parmesan + garlic powder + your choice of spices 2 Beet eggs - set aside. Mix panko crumbs + parmesan + garlic powder + your choice of spices 3 Dip each chicken strip into egg wash (both sides) then into panko mix 3 Dip each chicken strip into egg wash (both sides) then into panko mix 4 4 5 Press gently so the crumbs could stick nicely 5 Press gently so the crumbs could stick nicely 6 Organize tenders on a steel cooking rack (gets crispy and cooked evenly) or glass baking dish 6 Organize tenders on a steel cooking rack (gets crispy and cooked evenly) or glass baking dish 7 Drizzle some extra virgin olive oil on top of the tenders. 7 Drizzle some extra virgin olive oil on top of the tenders. 8 Bake 420 ° for 15-20 minutes 8 Bake 420 ° for 15-20 minutes More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Chicken Mozzarella with Broccoli Low Carb Chicken Pizza Breasts Creamy mushroom chicken breast Beef stew Mike's Southwestern Egg Salad On Jalapeño Bagels Chicken Mozzarella with Broccoli Low Carb Chicken Pizza Breasts Creamy mushroom chicken breast Beef stew Mike's Southwestern Egg Salad On Jalapeño Bagels Aloo Curry (Potato fry) Paw/bread ka halwa Strawberry vanilla custard 😊😊😊 White flour chapatis Matumbo stew(trip stew) Bajia Fried cabbage and ugali Sabudana khichdi Breasta pizza Rice and stew Aloo Curry (Potato fry) Paw/bread ka halwa Strawberry vanilla custard 😊😊😊 White flour chapatis Matumbo stew(trip stew) Bajia Fried cabbage and ugali Sabudana khichdi Breasta pizza Rice and stew
Panko Parmesan Crusted Chicken Recipe by Dan Calvo II
Panko Parmesan Crusted Chicken Cooking Instructions 45 mins 1 Combine mayonnaise and paprika. Stir and set aside. 2 Combine Panko, garlic powder, salt, pepper, Parmesan cheese, and flour into a small mixing bowl. 3 Pre-heat oven at 375° 4 Line 9x13 baking dish with aluminum foil. 5 Coat each chicken breast with a light to medium coat of the mayo mixture and then roll in Panko mixture. 6 Arrange in the prepared baking dish with a little space between each piece of chicken. 7 Bake uncovered for about 30-40 minutes or until the chicken is no longer pink and the juices run clear. 1 Combine mayonnaise and paprika. Stir and set aside. 1 Combine mayonnaise and paprika. Stir and set aside. 2 Combine Panko, garlic powder, salt, pepper, Parmesan cheese, and flour into a small mixing bowl. 2 Combine Panko, garlic powder, salt, pepper, Parmesan cheese, and flour into a small mixing bowl. 3 Pre-heat oven at 375° 3 Pre-heat oven at 375° 4 Line 9x13 baking dish with aluminum foil. 4 Line 9x13 baking dish with aluminum foil. 5 Coat each chicken breast with a light to medium coat of the mayo mixture and then roll in Panko mixture. 5 Coat each chicken breast with a light to medium coat of the mayo mixture and then roll in Panko mixture. 6 Arrange in the prepared baking dish with a little space between each piece of chicken. 6 Arrange in the prepared baking dish with a little space between each piece of chicken. 7 Bake uncovered for about 30-40 minutes or until the chicken is no longer pink and the juices run clear. 7 Bake uncovered for about 30-40 minutes or until the chicken is no longer pink and the juices run clear. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Dijon-Lime Baked Chicken Spaghetti Sauce S'mores Brownie Bars Cookies-N-Cream Delight Slow Cooked Sweet n Zesty Pork Dijon-Lime Baked Chicken Spaghetti Sauce S'mores Brownie Bars Cookies-N-Cream Delight Slow Cooked Sweet n Zesty Pork Buffalo Chicken Bites Mexican Pico de Gallo Kormos with halva Dijon-Lime Baked Chicken Nectarine spoon sweet Turkey rice cassarol Cheesy Vegetable Soup (Lactose intollerant friendly) Linguini with Tomato sauce Wheat Berry Salad with Corn and Okra Balsamic honey chicken Buffalo Chicken Bites Mexican Pico de Gallo Kormos with halva Dijon-Lime Baked Chicken Nectarine spoon sweet Turkey rice cassarol Cheesy Vegetable Soup (Lactose intollerant friendly) Linguini with Tomato sauce Wheat Berry Salad with Corn and Okra Balsamic honey chicken
Orecchiette Siciliana With Eggplant, Tomato, And Toasted Breadcrumbs Recipe by Veronica Girgenti
Cooking Instructions 40 minutes 1 Cut the eggplant into small cubes and fry in hot, lightly salted oil. Once cooked, let them drain on paper towels. 2 In a skillet, cook the chopped peeled tomatoes with a drizzle of olive oil, salt, a pinch of sugar, and 1/2 cup water (about 120 ml). 3 Cook the pasta in salted water. Meanwhile, cut the mozzarella into small cubes. 4 Add the mozzarella and fried eggplant cubes to the cooked tomatoes. Drain the pasta and add it to the skillet. 5 Turn the heat to low and stir gently until the mozzarella melts. 6 Serve with a generous sprinkle of toasted breadcrumbs! 1 Cut the eggplant into small cubes and fry in hot, lightly salted oil. Once cooked, let them drain on paper towels. 1 Cut the eggplant into small cubes and fry in hot, lightly salted oil. Once cooked, let them drain on paper towels. 2 In a skillet, cook the chopped peeled tomatoes with a drizzle of olive oil, salt, a pinch of sugar, and 1/2 cup water (about 120 ml). 2 In a skillet, cook the chopped peeled tomatoes with a drizzle of olive oil, salt, a pinch of sugar, and 1/2 cup water (about 120 ml). 3 Cook the pasta in salted water. Meanwhile, cut the mozzarella into small cubes. 3 Cook the pasta in salted water. Meanwhile, cut the mozzarella into small cubes. 4 Add the mozzarella and fried eggplant cubes to the cooked tomatoes. Drain the pasta and add it to the skillet. 4 Add the mozzarella and fried eggplant cubes to the cooked tomatoes. Drain the pasta and add it to the skillet. 5 Turn the heat to low and stir gently until the mozzarella melts. 5 Turn the heat to low and stir gently until the mozzarella melts. 6 Serve with a generous sprinkle of toasted breadcrumbs! 6 Serve with a generous sprinkle of toasted breadcrumbs! More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Smoked Bacon Wrapped Stuffed Pork Loin Roast Prawn Pulao Risotto with Asparagus & Shrimp Cheesy shrimp casserole Macaroni and Cheese Smoked Bacon Wrapped Stuffed Pork Loin Roast Prawn Pulao Risotto with Asparagus & Shrimp Cheesy shrimp casserole Macaroni and Cheese Egg stuffed paratha Aloo ke samosey Yippee fritters Walnut Choco Balls Whitefish with herb butter and veggies Aloo ka samosa Beetroot,cucumber& mint raita Kale pesto Cake toast Homemade dhahi bharay chana chat masala Egg stuffed paratha Aloo ke samosey Yippee fritters Walnut Choco Balls Whitefish with herb butter and veggies Aloo ka samosa Beetroot,cucumber& mint raita Kale pesto Cake toast Homemade dhahi bharay chana chat masala