mozzarella recipes

Bobby Flay goes Italian with his recipe for mouthwatering Chicken Parmigiana, from Boy Meets Grill on Food Network. Try panko breadcrumbs for a lighter crust.

Chicken Parmigiana

boneless, skinless chicken breasts,

Salt and black pepper

all-purpose flour,

eggs,

panko bread crumbs

vegetable oil oil

Tomato Sauce, recipe follows

mozzarella,

Parmesan

Fresh basil or parsley leaves,

olive oil

Spanish onion, finely chopped

garlic, smashed

plum tomatoes

tomatoes

tomato paste

bay leaf

Italian parsley

Cubano chile pepper, chopped

Salt and pepper

Season chicken on both sides with salt and pepper. Dredge each breast in the flour and tap off excess, then dip in the egg and let excess drip off, then dredge on both sides in the bread crumbs.

Divide the oil between 2 large saute pans and heat over high heat until almost smoking. Add 2 chicken breasts to each pan and cook until golden brown on both sides, about 2 minutes per side. Transfer to a baking sheet and top each breast with some Tomato Sauce, a few slices of the mozzarella, salt and pepper, and a tablespoon of Parmesan. Bake in the oven until the chicken is cooked through and the cheese is melted, about 5 to 7 minutes. Remove from the oven and garnish with basil or parsley leaves.

Heat olive oil in a medium saucepan over medium heat. Add onions and garlic and cook until soft. Add pureed tomatoes with their juices, crushed tomatoes, tomato paste, 1 cup water, bay leaf, parsley, Cubano pepper, and bring to a boil. Season, to taste, with salt and pepper. Reduce heat and cook until slightly thickened, about 30 minutes.

So I saw some people had trouble with the oven temp and frying. Sometimes a little common sense goes a long ways. The people writing cooking instructions are human and can make mistakes when giving instructions. When pan searing you always want your pan to be on med-high to high, you don't need the oil to smoke, at that point it's too hot. With any meat whether chicken or beef you should sear both sides for 3 to 4 minutes on each side. You can usually tell on metal pans when it's too early to flip because the protein will be stuck to the pan, when it's completely seared it will unstick easily. When making this dish you really need to pound out your chicken to 1/2 an inch, so pretty thin. And if you go into any restaurant 400 degrees Fahrenheit is standard for finishing off proteins. So a thin piece of chicken that's already been seared will be done by 5 min in the oven. The oven part of this recipe is mostly to melt the cheese on top, not to cook, remember it's been pounded out thin and pan fried. I hope this is a little helpful.

Chicken parm is a no-brainer, flatten chicken breast, dredge, coat &amp; pre-fry. Sauce cheese and bake. I am left asking myself why did I go to this much trouble to make chicken parm with super runny sauce. Why add water to the sauce? Why no basil? This was an enormous effort to make sauce. In the end it tasted good but I can do better with less effort.

Easy, messy but fantastic. I see a lot of people saying the cook time is to short and I believe it is because they get full breasts. If you do( I do) you have to split the breast in half before pounding. Another tip is to cover the chicken with plastic wrap and put a towel over that before you flatten the breasts

OMG.  I am a good cook.  I love to cook and I make new recipes all the time.  It takes a LOT to impress me.  I am feeling guilty that I raised 3 kids and let then leave home without making this for them.  This is off the chart delicious.  Forget all the reviews about cooking time being off or anything else negative  This recipe is perfect!  The only change I made was just personal to add a little red wine and a pinch of sugar to the sauce and I did let it simmer for a few hours.  Just pound your chicken out really thin and you won't have any problem with it cooking in the prescribed time. The only problem with this recipe is that you can't stop eating it!  I need it to go away because I keep going back to the kitchen for another bite.  Delicious..... delicious.... so many wasted years without this recipe.  Just make it!

It looked impressive fresh from the oven, Chicken was crispy but moist inside. Overall taste did not impress maybe due to the brand of mozzarella used. Will try tweeking the tomato sauce next time for more Italian umph this recipe lacks.

The only time I am "required" to cook is Sunday dinner. This always gives me a chance to try different recipes. I had a craving for chicken parm, went to the Food Network and saw Bobby had a recipe. The southwest King cooking Italian, glad I tried the recipe!! Delicious easy to prep, overall sensational! Thanks Bobby Flay 

Easy to make and tasted great! I would add more seasoning next time to add some flavor

I've made this dish about four times know and I must say it is one of my favorite. Very flavorful and easy. Oh...and taste great!

This was over the top. Restaurant quality.  Easy to make.  

Chicken was crispy and awesome! Used jar sauce to save time. Used muster cheese instead of mozzarella. Amazing!

https://www.foodnetwork.com/videos/bobbys-chicken-parmigiana-0170074

Bobby Flay shares his Chicken Parmigiana recipe, starting with tenderized chicken coated in flour, egg and panko breadcrumbs, which is then topped with sauce and two kinds of cheese.

Bobby Flay Shares His Recipe for Chicken Parmigiana

Ranch Pizza Pie

onions, thinly sliced

oregano

garlic,

red bell peppers, finely diced

yellow bell peppers, finely diced

sausage

All-purpose flour,

puff pastry, thawed

egg (see Cook's Note)

Monterey Jack cheese

pepperoni

mozzarella

Line 2 baking sheets with parchment. Heat 3 tablespoons of the olive oil in a large cast-iron skillet over medium-high heat; add the onions and cook until softened and slightly browned, about 20 minutes. Stir in the oregano, garlic and red and yellow peppers and cook for another 5 minutes. Set aside to cool for 20 minutes.

Heat the remaining 1 tablespoon olive oil in another large cast-iron skillet over medium-high heat. Add the sausage and cook, using the back of a wooden spoon to break up the sausage meat into small bits, until browned, 10 to 15 minutes. Set aside to cool for 20 minutes.

On a lightly floured surface, roll out each puff pastry sheet to about 13 inches long and 10 inches wide. Place one of the puff pastry pieces on each lined baking sheet; set aside the other two. Whisk the egg in a small bowl with 1 tablespoon water.

Sprinkle 2 cups of the Monterey Jack cheese over one of the puff pastry sheets on a baking sheet, leaving a 1/2-inch border around the edges of the pastry. Continue layering with half the caramelized onions and peppers, sausage and pepperoni; finish with half the mozzarella slices. Brush the border of the puff pastry with the egg wash, lay one of the remaining puff pastry pieces over top and use a fork to crimp the edges. Using a sharp paring knife, cut three 1 1/2-inch vents in the top. Put the pie into the fridge to chill for 30 minutes before cooking. Repeat with the other puff pastry pieces and layering ingredients.

Brush one of the pies with the egg wash. Bake on the bottom rack until the pastry is nicely browned, about 20 minutes.

Wrap the second pie in plastic wrap on the baking sheet, then in aluminum foil; freeze. When ready to bake, preheat the oven to 425 degrees F. Unwrap the pie and brush it with egg wash. Bake from frozen on the bottom rack until the pastry is nicely browned, about 30 minutes.

This is very rich and makes a ton. One puff pastry sheet would feed 4 people easily. Need to serve this with some pizza sauce for dipping. Would add more vegetables.

I didn’t think I would like this because I don’t like sausage, so I used hamburger. I accidentally used pie crust and not phyllo dough. I added a little water and tomato paste, salt and pepper. It was really good.  Definitely will make it again

So delicious and simple to make. I made one large pie per recipe and with other half of ingredients I opted for smaller individual pies which I froze. 

Absolutely wonderful. I made this for sunday brunch with a side salad and it was a huge hit at my church. I made 5 of them and they fed about 30 church members. I also made 6 of her pecan pies and they were also a big hit. I was so elated to see her kitchen items being sold at walmart. 

This was so good! The flakiness of the dough along with the different textures of meat and veggies, gooey cheese... delicious. So versatile, you could use whatever you have in the fridge to make different combos. ( I didn’t cool mine for 30 min in refrigerator first, and it still came out  perfectly)

This was a huge fail at my house. I liked but the other 3 said “meh”.

Soooo Good!!! Was so easy and was glad I had the extra frozen pizza pie for the next week, kids keep asking for it. 

I thought this was a lot of work. and took a long time. The end result was rather greasy and soggy.

This is a go to meal in our house! You don’t even miss the sauce!

My family loved this recipe! Easy to make, and my daughter helped, she was quite proud to see the golden flaky end result being pulled out of the oven. I kept the peppers to one half b/c the kids don’t like them. Overall for a family of four, there were only 3 pieces leftover. It’s a new love for us. Thank you!

Your dishwasher will thank you for this easy one-sheet weeknight dinner-- no prep bowls needed! Juicy roasted tomatoes and cheesy chicken breasts get a hint of brightness from fresh basil and a balsamic reduction.

Sheet Pan Caprese Chicken

Italian seasoning

salt and black pepper

cherry tomatoes

chicken breasts (about 3 pounds)

balsamic vinegar

basil leaves, torn

Baby arugula,

Crusty bread,

Food Network Kitchen’s Sheet Pan Caprese Chicken, as seen on Food Network.

Preheat the oven to 400 degrees F. Drizzle 1 tablespoon of oil onto a rimmed baking sheet and use your fingers to evenly spread it out and coat the bottom of the pan. Sprinkle with the Italian seasoning, 1 tablespoon salt and a few grinds of pepper. Scatter the cherry tomatoes on the baking sheet and shake it back and forth so they become evenly coated in the oil and seasoning. Arrange the chicken in the center of the baking sheet, pushing the tomatoes out to the perimeter, and drizzle the chicken with the remaining tablespoon of oil.

Bake until the tomatoes are soft, blistered and begin to burst, 20 to 25 minutes. 

Meanwhile, add the vinegar to a small saucepan and bring to a boil over medium-high heat. Lower the heat to medium and simmer until the vinegar has reduced by half and is thick enough to coat back of the spoon, 7 to 8 minutes. 

Remove the baking sheet from the oven and drape a slice of mozzarella over each chicken breast. Bake until the cheese melts and an instant-read thermometer inserted into the thickest part of the breast has reached 160 degrees F, 5 to 7 minutes (the chicken will carryover cook to 165 F). 

Sprinkle the chicken and tomatoes with the basil and drizzle with the balsamic reduction. Spoon the collected pan juices over the tomatoes and chicken. Serve on a bed of arugula and with crusty bread to mop up the pan juices. 

Used 12 boneless,skinless chicken thighs instead. Also instead of pre-made Italian seasoning I put my own dried herbs in a big bow (oregano, basil, parsley, garlic powder) and mixed them with 2 tablespoons of olive oil. I put in both pints of cherry tomatoes and mixed well then put the tomatoes on a lightly oiled pan. I added a little more herbs and oil and mixed in the chicken thighs. Put those with the tomatoes and baked for 30 minutes. Followed the rest of the recipe and it was delicious!

I’m not a white meat person but the organic chicken breast is on sale at my local grocery so I figured I would try this recipe and it was so good!!!!
I butterflied the breast so it cut down the cooking time in the oven. The combination of the reduced balsamic &amp; chicken/tomato juice from the baking worked really well on the arugula. Served with garlicky mashed potato and it was a hit!

I added roasted red peppers beneath the slice of mozzarella. Also had some pearl onions that I threw in. Delicious! A keeper :)

Perfect and so easy for a family dinner. Have made it three times. No fail every time.

Easy, healthy, delicious...kids loved it!

I deviated from the script. I had mushrooms and peeled garlic cloves that need ed using up. So I tossed those in with the tomatoes. I used Pensey’s pasta sprinkle, which is a heavy duty Italian mix ed spiced. I did the cheese thing but not the balsamic, since I’m not crazy about the flavor. Came out great. Can use for company esp those who like roasted garlic!

A solid addition to the weeknight rotation. Very easy and tasty. Three points of feedback (1) pretty salty and I like salt. I'd probably reduce that tablespoon in the pan. (2) the chicken doesn't really brown, in case you don't like that. (3) reduce the balsamic vinegar when you can give it 100% of your attention. it is very easy to burn...so I've heard ;)

Awesome. I also used store bought balsamic reduction. Super easy and the presentation is beautiful. Red/green- doesn’t get prettier than that. 

This is fabulous and easy!!   To make it even simpler, I use store bought balsamic glaze!  I serve it to company all the time!

My family of 8 chowed this down. Couldn’t have been easier.  The balsamic reduction was, in my opinion, what really made it (although a few of my picky eaters didn’t try the balsamic, but they loved it anyway).  Definitely including this in our dinner rotation.

https://www.foodnetwork.com/videos/sheet-pan-caprese-chicken-0297047

A balsamic reduction adds a hint of brightness to this easy weeknight meal.

Caprese Salad

basil leaves

Olive oil,

kosher salt

black pepper

Rachael Ray's Caprese Salad, as seen on Food Network, 30 Minute Meals, season 1

Measure the balsamic vinegar and pour into a saucepan. Bring it to a gentle boil over a low heat. Cook it until the balsamic vinegar has reduced to a nice thick glaze (but still pourable), about 15 minutes. Oh and one other thing, your house will stink. But it's a good kind of stink, it's a vinegary stink. Allow the reduction to cool to room temperature before you serve it.

When you are ready to assemble the salad, cut the tomatoes into thick slices. Arrange them on a platter, alternating them with the mozzarella slices. Tuck the whole basil leaves in between the tomato and cheese slices.

Drizzle on the gorgeous, almost black balsamic reduction. Then drizzle olive oil in a thin stream over the top. Finally, sprinkle on salt and pepper.

You need this in your life. Make it today my friends.

We make Caprese Salad all the time, but this was by far the best one we've made. The balsamic reduction is a game-changer. It made the vinegar a bit sweeter and less tart. It was so good. Also, using a creamier mozzarella (not the hard, dry kind) adds to the beauty of this dish. This is my new Caprese go-to recipe. Thank you!

You can save time, and just by buying balsamic gaze. It is just reduced balsamic vinegar. Its a bit sweeter, so even those people who do not like balsamic seem to like it.  For my taste I also serve some plain unreduced balsamic on the side for a sweet and tangy vibe. I make it with some basil leaves whole, and some cut in a chiffonade ( stack leaves, roll uptight, then cut in ribbons ) I also like some thin rings of red onion in my salad. 

The balsamic reduction makes this Caprese better than any other.  I also used the extra on grilled steak- fantastic.  Thanks Ree, this is now my newest secret ingredient to be used over and over in so many dishes.

Made it as a side for my husband tonight and loved it. Magic happens when FRESH basil is in the mix

So good.  Hubby and neighbor devoured!  The balsamic reduction is well worth the time!  And fresh mozzarella! YUM

Wow this is amazing! It went in under 5 minutes, need to make more next time. Delicious!!

2 CUPS of Balsamic vinegar. Are you insane or using the fake cheap stuff?<br />

Yes, we do need this in our lives! The best time to make this is during the summer when tomato and basil harvest is in progress. I like how you arranged it on the plate, too. Thanks for sharing.

Basically one ingredient that doesn't have to be the most expensive in the store and it's so worth it. I use the entire bottle and but it in a tall squeeze bottle,  then refrigerate the rest. It says good as long as straight off the shelf ,but all the work is done! This goes great on so many things! Run out of ideas and need to jazz up your meat or he he's? This can't be beat.





Roasted Pizza Potatoes

dried oregano (or dried pizza seasoning)

salt

mozzarella cheese, grated

Pizza sauce,

parsley

Bev Weidner makes Roasted Pizza Potatoes, as seen on Food Network's The Kitchen

Arrange the potatoes in a 9-by-13-inch baking dish and season with the dried oregano and a good pinch of salt. Drizzle with the oil and toss to coat with your fingers. Roast for about 1 hour. (I went 1 hour and 10 minutes, just for extra browning.)

Remove the potatoes from the oven and switch the oven to broil.

Sprinkle the grated cheese over the potatoes and arrange the pepperoni in a single layer over the cheese. Broil for 2 to 3 minutes; don't take your eyes off it (see Cook's Note)! This happens fast, and all we want is browning and bubbling, and for the pepperonis to crisp and curl. Serve immediately with pizza sauce and a sprinkle of parsley or chives!

These are addicting! Great for left over potatoes. 

It was so easy to make and it was worth the hour to make it! I would recommend to any body! plus all the flavors make a awesome meal together

https://www.foodnetwork.com/videos/roasted-pizza-potatoes-5602644

Bev turns potatoes into pizza and uses them to finish a jar of marinara.

Cast-Iron Pizza

pizza

store-bought pizza sauce

mozzarella pearls

torn fresh basil

Place a 12-inch cast-iron skillet in the oven and preheat to 500 degrees F.

Meanwhile, roll or stretch the dough into a 14-inch circle. Carefully remove the skillet from the oven. Drizzle two thirds of the olive oil into the skillet, then carefully transfer the dough to the skillet, pressing the dough up the edges. Spread the sauce over the dough, making sure to get all the way to the edges. Shingle the pepperoni over the sauce and top with the mozzarella pearls. Brush the exposed dough with the remaining olive oil. Bake on the bottom rack until golden brown, 12 to 14 minutes.

Transfer to a cutting board, top with torn basil, cut into slices and serve.

I’m newly single, old school guy who is learning to cook.  Thanks to Food Network, I am doing more than okay!  This recipe hits my 4 Needs: simple, basic ingredients (open packages and pour in), quick, and delicious.  In other words, this recipe makes me look good, with minimal effort, and maximum taste.  Ree, my family enjoys watching your cooking shows.  One thing, let this cool on the cutting board for a good 10-15 minutes before chowing down.  It looks incredible and smells amazing, so good luck with that.  God Bless, and thanks for sharing your gift of cooking with others.

This is the ONLY way to make pizza.  Works better than a pizza stone. The crust is crispy every time!  We’re ready for pizza Friday.

it's okay, but why not make you're own crust and sauce. it's not that difficult.

Tried this at home tonight! We have never made a pizza at home before so this is great!  Came out so yummy with a crispy crust! Used store bought frozen pizza dough and store bought pizza sauce (Rao’s pizza sauce).  Inexpensive too! 

all store bought ----dough,sauce might as well buy frozen PIZZA

liked this so much I am making it again! I divided the dough and was able to make two pizzas in a 15"  cast iron skillet. Makes a very thin crust that way but I love it. I suppose if you wanted a thick crust you could just use all of it in one skillet? 

My husband and I love a crispy pizza and this was it!!!  Fantastic! We make our own pizza dough but to save time I used Trader Joe’s pizza dough.  The pizza came out crispy flavorful and delicious.  Loved it! 

<div>I will only make our pizzas this way in the future. it was delicious.</div><div><br /></div><div><br /></div>

Just a fyi to all who wanted the recipe show, she has two skillet pizza recipe, check out the other one. 


This is my husbands favorite meal! We’ve used this recipe every Sunday night for weeks now! I’ve learned to press the dough up the sides of the hot skillet with a deep serving spoon so I don’t get burned, but still create a deep dish pizza. I also use a little more oil in the bottom of the pan for a crispier crust. One of my favorite recipes using my cast iron skillet!

https://www.foodnetwork.com/videos/shortcut-cast-iron-pizza-5486984

Ree cuts down on the cleanup with a one-pot, cast-iron skillet pizza.

Shortcut Cast Iron Pizza

For something fresh and Italian, make Rachael Ray's Caprese Salad recipe from 30 Minute Meals on Food Network; it's filled with tomatoes, mozzarella and basil.

vine-ripe tomatoes, 1/4-inch thick slices

leaves basil

Extra-virgin olive oil, for drizzling

salt and pepper

Ree Drummond’s Caprese Salad, as seen on Food Network, The Pioneer Woman, season 3

Layer alternating slices of tomatoes and mozzarella, adding a basil leaf between each, on a large, shallow platter. Drizzle the salad with extra-virgin olive oil and season with salt and pepper, to taste.

This is one of my favs in summer time in Jersey and goes perfect with a glass of red wine after work. I use heavy deep red garden tomatoes, fresh basil, a touch of red flake and black pepper and some pink himalayan salt. With mozzarella cheese and good quality olive oil, this is almost perfect. I like to reduce the balsamic over the stove until it thickens. If you are a caprese lover and have not tried this, give it a whirl. Not only does it stay on the veggies and cheese better, but it gives it a sweeter taste (Go sparingly at first). You can do this while you are cutting up the other ingredients. Last week I was invited to an impromptu pasta dinner and after all the raving over my dish, I left feeling proud of my little summertime favorite. :-) 

The recipe doesn't even include balsamic vinegar, or more appropriate, balsamic vinegar reduction. It's in the picture though. This is a major editing fail because you know there are a lot of people who follow recipes to the letter out there and are living life without the balsamic reduction on their Caprese as a result. <br />

put a good balsamic on it too-like a fig<div><br /></div>

Had this for lunch today. I used a balsamic glaze instead of olive oil. It was delicious!!!!

Where are the sliced roasted red peppers?

This is a great dinner party salad.  It looks great and is easy to make.  I usually sprinkle some aged balsamic vinegar over it also.  Just the right touch


Classic and yummy.  However, I like it even better when the mozzarella is marinated, like they did at Funny Tummy Cafe.

Great when paired with Rachel Ray’s Penne alla Vodka! Very easy to make and takes little to no time at all. 

https://www.foodnetwork.com/videos/rachaels-caprese-salad-0239035

Rachael makes a festive Caprese Salad with fresh ingredients.

Rachael's Caprese Salad

Eggplant Rollatini

eggplants

Sea salt and black pepper

Can vegetable spray

ricotta cheese

pine nuts

basil leaves, chiffonaded

tomato

onion,

garlic, chopped

celery,

carrot, chopped

bay leaves

unsalted butter, optional

Food Network’s Giada De Laurentiis Eggplant Rollatini.

Preheat the grill pan and preheat the oven to 375 degrees F.

Place a rack over a large baking sheet. Cut the 2 ends off the eggplant. Cut the eggplants lengthwise, into 1/2-inch thick slices. Arrange eggplant slices onto rack. Sprinkle with sea salt to help remove excess moisture and any bitterness from the eggplants. Set aside for about 10 to 15 minutes. Rinse off the salt from the eggplants and pat dry with a towel. Spray hot grill pan liberally with vegetable spray and then place eggplant slices on the grill until lightly browned on each side and tender, about 4 minutes per side. Remove slices from the grill pan and allow to cool.

In a large bowl, beat eggs until lightly scrambled. Mix the ricotta in with the egg. Add mozzarella, 3 tablespoons of Parmesan cheese and toasted pine nuts and gently combine. Fold in basil just to combine. Do not overmix.

Place a tablespoon of the cheese mixture on 1 end of the eggplant and roll up tightly. Place the eggplant rollatini into a greased (with olive oil) 13 by 9-inch baking dish, seam side down. Continue with remaining eggplant. Evenly distribute the tomato sauce on top of the eggplant rollatini. Season with salt and pepper. Sprinkle with remaining 5 tablespoons of Parmesan cheese and bake for 15 minutes. When cooked, drizzle the top with extra-virgin olive oil.

In a large casserole pot, heat oil over medium high heat. Add onion and garlic and saute until soft and translucent, about 5 to 10 minutes. Add celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 5 to 10 minutes. Add tomatoes and bay leaves and simmer uncovered on low heat for 1 hour or until thick. Remove bay leaves and check for seasoning. If sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors.

Add 1/2 the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.

If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags. This will freeze up to 6 months.

I had all these eggplants to use, so I tried this recipe for an easy meal with stuff I  had on hand. Would recommend slicing the eggplant thinner, as well as peeling them. Trying to get them soft enough to roll on my grill pan took way longer than expected, and there was definitely leftover filling. As others have noted, it's definitely worth it to buy better cheese for this recipes since there are so few ingredients. Next time I will probably sub spinach for the basil inside, and top with basil after cooking.

I made this last night and it was very very good. I didn't add the pinenuts as my husband does not like them. The sauce was somewhat acidic and the receipe called for adding butter to help and it worked,. I never heard of that before but I will never forget that trick. I would alsways add sugar which just makes it sweet. The butter was the perfect touch.
I will make  this again. 

it was very yummy!! Altho I did use Mario's tomato sauce recipe from his eggplant parm recipe... the combo was a winner!! I couldn't decide between the two so I combined them : I also pan seared the eggplant to get them soft enough to roll (don't have a grill, tragic I know. Probably took an extra minute on each side, but worked great. Must make it you like eggplant!


There is no instructions to complete cooking the dish. It stopped at leftover tomato sauce in freezer.



This was delicious. I thinly sliced the eggplant and made 1/2 the ricotta cheese mixture based on reviews. Added some chopped Swiss chard &amp; oregano from the garden along with freshly ground black pepper to the cheese mix. We couldn’t stop eating it! 

32 oz ricotta?? What am I supposed to do with the remaining filling.?? There’s easily enough left for two more batches, do the math...  one tablespoon =1/2 oz, so not counting additional ingredients,this filling recipe does 64 pieces. And four medium eggplants cut to 1/2” slices yields less than half of that. 

<div>Sliced the eggplant thinner than 1/2", no need to peel them. I didn't add  the  pine nuts and used jarred sauce due to time constrictions, but the result was delicious and fit the bill for a gluten free guest. Served  with a tomato and onion salad. This recipe is a keeper for sure!</div><div><br /></div>

In addition to taking the advice of others to cut the eggplant thickness in half and oral it, I would add crushed garlic or some other herb to bring out the otherwise very mellow flavor.  I will definitely try this again.

Based on making this a few times I had to make some adjustments based on comments I got.  I know slice the eggplant 1/4 inch thick instead of 1/2 inch and peel the eggplant as well.  Everyone found the skin overwhelming even thinner.  The sauce was very bitter so I use other ones.  I also top with mozzarella and parmesan as the filling is a small amount.  I also leave it in the oven a good 40-45 minutes so the eggplant really softens.

Talk about your easy appetizers: These cheesy, pesto-filled twists come together with just three ingredients--crescent dough, mozzarella and pesto (plus a dusting of flour). This means more time with your guests and less time in the kitchen. By Maya Ferrante for Food Network Kitchen

Top 40 mozzarella recipes recipes from across the web

The most viewed mozzarella recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Chicken Parmigiana

Ranch Pizza Pie

Sheet Pan Caprese Chicken

Caprese Salad

Roasted Pizza Potatoes

Cast-Iron Pizza

Caprese Salad

Eggplant Rollatini

Mozzarella And Pesto Twists

Tortellini Skewers

Tomato, Mozzarella and Basil Brusch...

Easy Italian Sausage Lasagna

True Chicago-Style Deep-Dish Pizza

Skillet Deep Dish Pizza

Pizza Sauce

Mini Meatball Soup

Eggplant Parmesan

Arancini di Riso

Chicken Parmesan

Swiss Chard Lasagna

Veal Parmigiana

Pao de Queijo

Ragand#250;andreg; No Frying Chicke...

The Art of Pulling Fresh Mozzarella

Cauliflower Pizza Crust

Fusilli with Sausage, Artichokes, a...

Pizza Rustica

Multi-Mushroom Flatbread Pizza

Roasted Tomato, Arugula and Mozzare...

Pasta Salad with Lemon-Pesto Dressi...

Egg Casserole

American Flag Caprese Salad

Chipotle Mozzarella Pasta Salad

Fresh Corn and Tomato Salad

Caprese Avocado Toast

Mozzarella, Prosciutto, Pesto and P...

Mozzarella, Prosciutto, Pesto and P...

Crispy Deep-Fried Pizza

The Best Chicken Parmesan

White Clam Pizza

The most viewed mozzarella recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine