Chicken and Eggplant Parmesan Crispy Chicken and Roasted Eggplant Parmesan Bake Ingredients: 2 boneless, skinless chicken breasts, pounded thin 1 medium eggplant, sliced into 1/4-inch rounds 1 cup all-purpose flour 2 eggs, beaten 1 1/2 cups Italian-style breadcrumbs 1/2 cup grated Parmesan cheese 1 1/2 cups marinara sauce 1 1/2 cups shredded mozzarella cheese 1/4 cup fresh basil leaves, chopped Salt and black pepper to taste Olive oil, for frying and roasting Optional: red pepper flakes, for a spicy kick Directions: Preheat oven to 400°F (200°C). Arrange eggplant slices on a baking sheet, brush both sides lightly with olive oil, and season with salt and pepper. Roast for 20 minutes, flipping halfway, until golden and tender. Season chicken breasts with salt and pepper. Dredge each piece in flour, dip in beaten eggs, then coat in breadcrumbs mixed with half the grated Parmesan. In a skillet over medium heat, heat olive oil and fry chicken until golden and crisp on both sides (about 4 minutes per side). Drain on paper towels. In a large baking dish, spread a thin layer of marinara sauce. Layer roasted eggplant slices, then chicken. Top with more marinara, mozzarella, and the remaining Parmesan. Bake at 375°F (190°C) for 20 minutes, or until cheese is melted and bubbly. Garnish with chopped basil and a sprinkle of red pepper flakes, if desired. Serve hot. Prep Time: 25 minutes | Cooking Time: 35 minutes | Total Time: 60 minutes Kcal: 610 kcal | Servings: 4 servings #chickenparm #eggplantrecipes #comfortfood #italianclassics #parmesandinner #crispychicken #homemadeitalian #cheesylayers #familyfavorites #bakedgoodness #weeknightdinner #sauceandcheese #italianbake #heartymeals #eggplantdishes #ovenbake #easyitalianfood #chickenandeggplant #onepanmeals #classiccomfortfood Craving something comforting and cheesy? Try this Chicken and Eggplant Parmesan – crispy, melty, and packed with Italian flavor!

Tomato and Mozzarella Pasta Fresh Tomato Basil Pasta with Melted Mozzarella Ingredients: 12 oz pasta (penne or fusilli work best) 2 tablespoons olive oil 3 cloves garlic, minced 1 pint cherry tomatoes, halved 1/4 teaspoon red pepper flakes (optional) Salt and black pepper, to taste 1/2 cup fresh basil leaves, torn 8 oz fresh mozzarella, cubed or torn into bite-sized pieces 1/4 cup grated Parmesan cheese (optional) Directions: Cook pasta according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of pasta water. In a large skillet, heat olive oil over medium heat. Add garlic and cook for 1 minute until fragrant. Add cherry tomatoes and red pepper flakes (if using). Cook for 6–8 minutes until tomatoes begin to blister and release their juices. Season with salt and pepper. Add drained pasta and a splash of reserved pasta water. Toss to combine. Remove from heat and stir in fresh basil and mozzarella. Let sit for a minute to allow the mozzarella to melt slightly. Sprinkle with Parmesan cheese if desired, and serve warm. Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes Kcal: 490 kcal per serving | Servings: 4 servings #tomatomozzarellapasta #freshpasta #italianflavors #easymeals #weeknightdinner #cheesypasta #basilandtomato #quickrecipes #vegetarianmeals #pastarecipes #comfortfood #mozzarellalove #mediterraneandiet #garlicpasta #summereats #simpledishes #familydinners #freshingredients #pastaideas #easyitalianfood This Tomato and Mozzarella Pasta is all about fresh, simple flavors that scream summer! Quick, cheesy, and perfect for any night.

Lasagna Rolls Cheesy Lasagna Roll-Ups with Ricotta and Marinara Ingredients: 12 lasagna noodles 2 cups ricotta cheese 1 egg 1½ cups shredded mozzarella cheese, divided 1/2 cup grated Parmesan cheese 2 cups fresh spinach, chopped and sautéed 2 cups marinara sauce 1/2 tsp garlic powder 1/2 tsp dried basil Salt and pepper to taste Fresh basil or parsley for garnish (optional) Directions: Preheat oven to 375°F (190°C). Cook lasagna noodles according to package directions. Drain and lay flat on parchment paper. In a mixing bowl, combine ricotta cheese, egg, 1 cup mozzarella, Parmesan, spinach, garlic powder, dried basil, salt, and pepper. Spread a generous spoonful of the ricotta mixture on each lasagna noodle and roll tightly. Spread 1 cup marinara sauce in the bottom of a 9x13 baking dish. Place rolled noodles seam-side down in the dish. Top with remaining marinara and sprinkle with the remaining 1/2 cup mozzarella cheese. Cover with foil and bake for 25 minutes. Uncover and bake an additional 10 minutes or until bubbly and slightly golden. Let rest for 5 minutes before serving. Garnish with fresh herbs if desired. Prep Time: 20 minutes | Cooking Time: 35 minutes | Total Time: 55 minutes Kcal: 375 kcal | Servings: 6 servings #lasagnarolls #easyitalianfood #weeknightdinner #familydinner #homemadepasta #comfortfood #bakedpasta #ricottarecipes #mozzarellalove #pastaideas #marinarasauce #cheesylove #pastabake #italianflavors #rolledlasagna #meatlessmeals #vegetariancomfortfood #ovenbaked #cheesepull #homecookedmeals Looking for a cozy, cheesy, and easy dinner? These Lasagna Rolls are packed with creamy ricotta, spinach, and smothered in marinara! 🧀🍅🍝