Ramadan is coming to an end, so I have just one question to ask you: Are you running out of meals to cook and need a little food inspiration? Yes! Well here is a list of the Muslim queens with recipes on end to fill your remaining days of fasting. I must warn you not to scroll through their pages while fasting, though. Their dishes are dangerously tantalizing to the eye and the palate.
Patty ushers in authentic mediterranean cuisine with a midwest flare. She’s dedicated her time to provide healthy, gourmet recipes for families to make at home. And if you need the extra hand, she features her favorite recipes in a step by step tutorial.
The feature photo is one of her creations, and here is her recipe:
Baked Eggplant Parmesan
* 2 large eggplants sliced into 1/4 in circles
* 1 cup Panko bread crumbs
* 1 cup Italian seasoned bread crumbs
* 3 cups marinara sauce * 3 large eggs
* 4 tbs chopped basil * 8 oz fresh mozzarella or 2 cups shredded mozzarella cheese
* 1/2 cup grated Parmesan cheese
* Salt and pepper to taste * 1 tbs garlic powder
* Slice eggplant into 1/4 inch rounds. Lay out in a single layer on a paper towel lined baking sheet and sprinkle with salt. Let sit 1 hour to release moisture.
* Preheat oven to 400 degrees F. Lightly grease 1-2 large baking sheets.
* Set up 2shallow dishes for dredging. In the first dish: whisked eggs. In the second dish, stir together panko bread crumbs, Italian bread crumbs, garlic powder, salt & pepper
* Working one at a time, dredge whole eggplant slices in egg mixture, and then coat one side only in bread crumb mixture. Place onto the prepared baking sheet in an even layer, bread crumb side facing up. Sprinkle on a light coating of parmesan cheese. Spray top of eggplant with non stick spray. * Roast in the preheated oven for 15-20 minutes, until they turn a golden brown color. Remove from oven and begin to layer your dish. * Spread 1/2 cup of marinara into the bottom of a lightly greased 9×13 dish. Layer half of the eggplant slices onto the bottom. Top with half of the remaining marinara, and then layer on all of the mozzarella slices. Sprinkle on half of the basil and half of the parmesan cheese.
* Place remaining eggplant slices on top and cover with remaining marinara, basil, and parmesan cheese.
* Bake, uncovered, in the 400 degree oven for 20-25 minutes until cheese is melted and the top is bubbling and lightly browned.
Shanaz has a special place in my heart. Her Indian dishes are mouth-watering and inspiring, I can’t wait to make her smoked chicken masala.
Jumaiyah created a space for Muslims in Singapore to find verified halal food with her app, Halalfoodhunt. Her app educates its audience about halal food while serving awesome food inspiration.
Yvonne dedicates her time as Teacher of Culinary Arts in a halal context. Her page highlights her Sicilian and Puerto Rican roots, but touches base with wonderful meals around the world.
Fizzah termed the word “haloodie” for halal foodies, however don’t let her name fool you, @thelondonhaloodie posts delicious foods outside of London as well. She even features her own recipes, and I don’t know about you but her pulled spicy chicken bread rolls are calling my name.
This classy cooking queen has made it her mission to share recipes and food inspiration with others. Her page features dishes from chicken curry and rice to Moroccan Harira soup.
Asmah prides herself on providing halal-friendly travel info. She not only features Pakistani and Indian food, but dishes from all over, including her trip to Italy.
Inayah’s love language is food and all she wants to do is share the love. Her cookbook, Cookbook for Charity, features 10 chefs from 10 countries.
Yumna shares recipes to feel good on the inside and out. Her honey mustard chicken and baked baklava are the perfect combo for a lovely dinner and treat.
Iqra is a London-based private chef with a page full of appetizing delights. All I can say is if you like seafood, Iqra provides an elite line up.