Healthy Cooking How to Cook Eggplant

>> YOUR LINK HERE: ___ http://youtube.com/watch?v=kDOsjdBE5uA

Giada stuffs all of the flavors of comforting eggplant parmesan into little phyllo dough bites! • • Subscribe ► http://foodtv.com/YouTube • Get the recipe ► https://foodtv.com/37Ua87Z • • Whether it's a casual game night, a family get-together or a big party, Giada De Laurentiis shares tips, secrets and recipes for planning the perfect event. • • Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! • • Eggplant Parm Bites • RECIPE COURTESY OF GIADA DE LAURENTIIS • Level: Easy • Total: 45 min • Active: 30 min • Yield: 8 servings (24 bites) • • Ingredients • • 1/4 cup plus 2 tablespoons olive oil • 2 graffiti or Japanese eggplants (about 1 pound total), cut into 1/2-inch pieces • 1 teaspoon kosher salt • 1/3 cup jarred marinara sauce • 2 tablespoons chopped fresh basil • 1/4 cup plus 2 tablespoons freshly grated Parmesan cheese • 8 sheets frozen phyllo dough, defrosted (14-by-8 1/2-inch sheets) • 1 cup shredded mozzarella • • Directions • • Position an oven rack in the lower third of the oven and preheat to 450 degrees F. • • Heat a large skillet over medium-high heat. Add 2 tablespoons of the oil and heat another 30 seconds. Add the eggplant and salt and cook, stirring often, until the eggplant is golden brown and soft, about 12 minutes. Remove from the heat and stir in the marinera, basil and 1/4 cup of the Parmesan. • • Lay one sheet of phyllo on a cutting board. Brush it gently with some of the remaining oil. Lay another sheet on top of that sheet and brush with oil. Do this 2 more times until you have 4 layers of phyllo, finishing the top layer with oil. Cut the sheet into 12 squares. Press one square (with all 4 phyllo layers) oil-side down into each cup of a 24-cup metal mini muffin tin. Repeat with the remaining phyllo. • • Divide the eggplant mixture among the cups, about 1 teaspoon per cup. Divide the mozzarella over the top of the bites. Sprinkle with the remaining 2 tablespoons Parmesan. Bake on the lower rack until golden brown and bubbly, 13 to 15 minutes. Remove to a wire rack to cool slightly. Serve warm or at room temperature. • • / giadadelaurentiis • / giada • / gdelaurentiis • • Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. • • ► FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp • ► WEBSITE: https://www.foodnetwork.com • ► FULL EPISODES: https://watch.foodnetwork.com • ► FACEBOOK: / foodnetwork • ► INSTAGRAM: / foodnetwork • ► TWITTER: / foodnetwork • • #GiadaDeLaurentiis #GiadaEntertains #FoodNetwork #EggplantParmBites • • How to Make Eggplant Parm Bites with Giada De Laurentiis | Giada Entertains | Food Network • • How to Make Eggplant Parm Bites with ...

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