CRISPY EGGPLANT
This recipe goes well with any main dish. Be sure to use the seasoned crumbs such as Pepperidge Farm brand for stuffing.
Provided by Lvs2Cook
Categories Vegetable
Time 35m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Mix first 3 ingredients and set aside.
- Mix crumbs, Parmesan and Italian seasoning together and set aside.
- Wash and dry eggplant and slice into 1/2 inch slices. Spread each slice with mayonnaise mixture on both sides and roll in crumb mixture on both sides.
- Place on a baking sheet and bake at 425º for 15 minutes or until lightly browned.
CRUNCHY EGGPLANT PARMESAN
In most eggplant Parmesan recipes, crusty slices of fried eggplant go into a casserole with sauce and cheese -- where they quickly turn to sludge. This recipe holds on to the crunch by transforming each whole eggplant into a crisp cutlet. You can make one eggplant per person to serve this as an appetizer, or add a bed of pasta to make it more substantial. There's no Parmesan cheese in this recipe, but that's not a mistake: in Italian the phrase "alla Parmigiana" refers to a style of dish. It doesn't refer to Parmigiano-Reggiano cheese.
Provided by Julia Moskin
Categories vegetables, main course, side dish
Time 1h30m
Yield 4 to 5 entree servings
Number Of Ingredients 9
Steps:
- Heat the oven to 325 degrees. Set a large ovenproof wire rack over a large rimmed baking sheet.
- With a small, sharp knife, starting just below the stem, cut each eggplant lengthwise into 1/4-inch-thick slices, keeping them attached at the stem. Place them on paper towels and press down on the eggplants to fan the slices out. Sprinkle with salt on both sides and set aside.
- Measure out 2 cups ice water. In a medium bowl, whisk the flour with the egg yolks and half the water until almost smooth, then whisk in the remaining water. Add a little more water if the batter seems too thick; it should be runny, like glue.
- Place the bread crumbs and seasonings in a medium bowl and lightly mix and crush together with your hands.
- In a large, deep skillet, heat a generous 1/2 inch of vegetable oil until shimmering (about 350 degrees).
- Working in batches, dip eggplants in the batter, dredge in bread crumbs and add to the skillet. Fry until nicely browned on the bottom, about 3 minutes. Reduce the heat if the eggplants are browning too quickly. Turn and cook until browned on the second side, about 3 minutes longer. Transfer to the rack set over the baking sheet and season with salt; transfer the baking sheet with the rack to the oven to keep warm while you fry the remaining eggplant.
- In a wide skillet, heat the marinara sauce over low heat until bubbling. Divide the mozzarella into 8 to 10 piles (one for each eggplant). Pick up and place the piles of cheese in the sauce, spacing the piles out so they melt separately. You may need to do this in 2 batches.
- Divide eggplants on plates. Place a spoonful of sauce next to or on top of each eggplant. Top sauce with melted mozzarella, lifting it out with a slotted spoon. Sprinkle with fresh herbs, and serve immediately.
CRISPY EGGPLANT PARMESAN
Steps:
- In a large pot over medium-high heat, add the canola oil. Add the onion and cook until softened, about 5 minutes. Add the garlic and red pepper flakes and cook for 1 minute. Add the 2 teaspoons Italian seasoning, tomatoes and season with salt and pepper, to taste. Bring to a simmer and let cook for 10 minutes. Reserve 1 1/2 cups of the sauce for the online round 2 recipe Eggplant and Pasta.
- Preheat oven to 375 degrees F.
- Set up a breading station using 3 baking dishes. In the first dish, add the flour and season with salt and pepper, to taste. In the second dish whisk the eggs with 1/2 cup water. In the third dish combine the bread crumbs, cornmeal, 2 tablespoons Parmesan and season with salt and pepper, to taste. Slice the eggplant into 3/4-inch slices. Dredge them in flour, then in the egg wash and then in the bread crumbs. Arrange the eggplant on 2 sheet trays fitted with a racks and bake in oven until crispy, about 20 to 25 minutes. Reserve 4 slices of eggplant for the online round 2 recipe, Eggplant and Pasta.
- Turn the oven to broil. Put the eggplant, overlapping, into a flameproof baking dish in 2 rows. Cover each row with about a cup of sauce and sprinkle with the mozzarella cheese and remaining 2 tablespoons of Parmesan. Put under the broiler until the cheese is melted and bubbling, about 3 to 4 minutes. Garnish with parsley and serve.
CRUNCHY EGGPLANT PARMESAN
This is a slightly different twist on the old standard eggplant Parmesan. By peeling and sweating the eggplant you eliminate the bitterness and the panko bread crumbs add a nice crunch to the crust. Freezes so well!
Provided by Mama Smith
Categories World Cuisine Recipes European Italian
Time 2h35m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Spray an 11x13-inch baking dish and 2 baking sheets with cooking spray.
- Place eggplant slices on racks over the sink or paper towels and sprinkle both sides of slices lightly with salt. Let eggplant drain for 30 minutes, rinse, and pat dry with paper towels. Place eggplant slices on prepared baking sheets.
- Bake in the preheated oven until eggplant is soft, about 15 minutes.
- Pour beaten eggs into a shallow bowl; combine panko bread crumbs with Italian seasoning in a separate shallow bowl. Dip eggplant into beaten egg and press into panko crumbs to coat. Place breaded eggplant back on the baking sheets and spray the slices with cooking spray.
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Broil eggplant slices until tops are golden brown, 2 to 3 minutes; remove slices, turn, and spray other sides with cooking spray. Broil until golden brown 2 to 3 more minutes. Remove eggplant and turn oven temperature to 350 degrees F (175 degrees C).
- Heat olive oil in a skillet over medium heat and cook and stir onion and garlic until onion is translucent, about 5 minutes. Stir in prepared pasta sauce and remove from heat.
- Spread 1/3 of the pasta sauce into bottom of the prepared baking dish. Top with half the eggplant slices, half the Italian cheese blend, and half the Parmesan cheese. Spread another 1/3 of the sauce over the layers; layer the remaining eggplant, remaining pasta sauce, Italian cheese blend, and Parmesan cheese.
- Bake casserole in the 350 degree oven until cheese is melted and bubbly, about 30 minutes. Let stand about 10 minutes before serving.
Nutrition Facts : Calories 350.4 calories, Carbohydrate 35 g, Cholesterol 120.7 mg, Fat 18.8 g, Fiber 4 g, Protein 15.8 g, SaturatedFat 7.9 g, Sodium 1524.2 mg, Sugar 11.9 g
ONE SHEET CRISPY EGGPLANT PARM
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 30m
Yield 12 servings
Number Of Ingredients 9
Steps:
- Put a baking sheet on the bottom rack of the oven and preheat to 500 degrees F. Position a wire rack over a second baking sheet and set aside.
- Mix the panko and Parmesan in a shallow bowl and season with salt and pepper. Season both sides of the eggplant with salt and pepper. Dip only one side of the eggplant slices first in the beaten egg, then in the breadcrumb mixture to coat. Transfer to the wire rack.
- Carefully remove the baking sheet from the oven and reduce the oven temperature to 350 degrees F. Pour the oil directly onto the hot baking sheet. Working quickly, place the eggplant slices panko-side down onto the oiled baking sheet. Dollop sauce directly on the center of each eggplant slice, then top with a nice slice of mozzarella (drape it over the sides of the eggplant for legendary crispy bits). Put immediately back on the bottom rack of the oven and bake until the bottoms are golden brown and the tops are melted and bubbly, 15 to 20 minutes.
- Garnish each eggplant medallion with a basil leaf. Serve immediately, either individually or in a giant stack.
CRISPY BAKED EGGPLANT
This recipe is so quick and simple yet utterly delicious! If you like crispy food and eggplant, you're bound to like this one.
Provided by A Good Thing
Categories Cheese
Time 20m
Yield 10 slices, approx., 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 425°F.
- In a small bowl stir together mayonnaise, dried onion, and salt.
- In a shallow dish mix bread crumbs, Parmesan cheese, and Italian seasoning (or just use Italian breadcrumbs).
- Brush eggplant slices with mayonnaise mixture and then coat in breadcrumb mixture.
- Place eggplant slices on a lightly oiled baking sheet or shallow baking dish.
- Bake in hot oven for about 12 to 15 minutes turning about half way through.
- Enjoy!
- (This is a take-off from a recipe I have on a CD called "One Million of the World's Best Recipes", 2000).
Nutrition Facts : Calories 209.9, Fat 12.3, SaturatedFat 2.7, Cholesterol 13.1, Sodium 518.3, Carbohydrate 21.6, Fiber 5.1, Sugar 5.7, Protein 5.2
CRISPY LEMON-PARMESAN EGGPLANT
Quick to make and quick to cook, that's this irresistibly easy riff on eggplant parm. Long slices of eggplant are broiled until tender and golden, and then topped with a zesty panko breadcrumb mixture. While the main vegetable broils, you'll whip up a simple and elegant tomato and arugula salad to serve on the side.
Provided by Greg Lofts
Time 30m
Number Of Ingredients 10
Steps:
- Preheat broiler on high with a rack 8 inches below element. Combine panko, cheese, and lemon zest; season with salt and pepper. Stir in 2 tablespoons oil to evenly coat. On a rimmed baking sheet, brush eggplant evenly with 2 tablespoons oil; season.
- Broil, flipping once, until eggplant is tender and golden brown on both sides, about 10 minutes a side. Top evenly with panko mixture (about 1/3 cup on each plank) and broil until panko turns crisp and golden brown, 2 to 3 minutes.
- In a large bowl, whisk together lemon juice, paprika, and remaining 1/4 cup oil; stir in mint and season. Drizzle about half of dressing over eggplant. Squeeze tomatoes over bowl to release juices, then drop them into dressing and toss with arugula to evenly coat. Serve over eggplant, sprinkled with more paprika.
More about "crispy eggplant parmesan recipes"
CLASSIC CRISPY EGGPLANT PARMESAN - SMARTYPANTSKITCHEN
From smartypantskitchen.com
Ratings 2Category EntreeCuisine ItalianTotal Time 45 mins
- Wash, peel and slice eggplant into ¼" inch rounds; place on paper towel and salt generously; allow to sit 15-30 minutes; after, wipe away excess salt and moisture and set asideLightly beat eggs and place in pie pan or shallow dishIn a second shallow dish, place bread (or panko) crumbs; season with salt, pepper and Italian seasoningsPour oil into heavy bottom skillet on medium high heatHeat or prepare tomato sauce; allow to cook on low until ready to serve
HEALTHY BAKED EGGPLANT PARMESAN - EATING BIRD FOOD
From eatingbirdfood.com
- Preheat oven: Preheat oven to 425°F. Line two large baking sheets with parchment paper and coat with cooking spray. In a shallow bowl, whisk together almond flour, 1/2 cup Parmesan, Italian seasoning and ½ teaspoon sea salt. Season with salt and pepper.
- Whisk eggs: In another shallow bowl, whisk eggs with 2 Tablespoons water and season with salt and pepper.
- Coat: Dip an eggplant slice into the egg wash, then sprinkle the almond flour parmesan mixture over each side of the eggplant slice. Place on baking sheet. Repeat to coat all eggplant slices. Be sure to sprinkle the mixture rather than dredging the wet eggplant slices into the almond flour mixture. This keeps the dry mixture from getting too wet, which results in a clumpy mixture that won't stick to the eggplant!
CRISPY PANKO-CRUSTED EGGPLANT - ALEXANDRA'S KITCHEN
From alexandracooks.com
- Adjust oven racks to upper- and lower-middle positions, place a rimmed baking sheet on each rack, and heat oven to 425° F. Combine the flour and about 1 teaspoon pepper in a large ziplock bag and shake to combine. Beat the eggs in a shallow dish. Combine the breadcrumbs, 1 cup of the Parmesan, 1/4 teaspoon salt, and 1/2 teaspoon pepper in a second shallow dish. (Alternatively, you can season the eggplant rounds once they are breaded with salt and pepper to taste.)
- Working with about 8 eggplant slices at a time, place them in the bag with the flour, seal, and shake until thoroughly coated. Remove the eggplant, shaking off any excess flour, and dip it into the eggs. Remove the eggplant from the eggs, allowing any excess egg to drip off, and coat evenly with the breadcrumbs, pressing them to adhere. Lay the breaded eggplant on a wire rack. Flour, dip in egg, and coat the remaining eggplant in breadcrumbs in the same manner.
- Remove the preheated baking sheets from the oven. Pour 3 tablespoons oil onto each sheet, tilting to coat the sheets evenly. Spread the breaded eggplant in a single layer over the hot sheets. Bake until the eggplant is well browned and crisp on the first side, about 15 to 20 minutes. Flip the eggplant slices over. Switch and rotate the baking sheets, and bake until the second side is brown, about another 10 minutes.
CRISPY BAKED PARMESAN EGGPLANT FRIES - FOOD HEAVEN MADE EASY
From foodheavenmadeeasy.com
- An easy way to cut your eggplant is to first slice off the ends, then cut it in half length-wise. From there, you will make "french fry" wedges from the eggplant using your knife
- After that's done, add the breadcrumbs, parmesan, and cayenne pepper to a bowl. Mix together
EGGPLANT PARMESAN RECIPE {CLASSIC ITALIAN FRIED EGGPLANT ...
From thehungrybluebird.com
- Slice eggplant into ¼-inch slices. Arrange one layer in a large colander and sprinkle generously and evenly with salt. Repeat with remaining eggplant rounds, salting, until all is in the colander. Weigh down with plates and/or heavy cans and let drain for 2 hours (in sink). After eggplant is done draining, rinse well and pat thoroughly dry with both paper towels and cloth kitchen towels. You want the eggplant as dry as possible and moisture blotted out.
- Prepare three pie pans or shallow bowls for the breading process. Combine flour, salt and pepper in one pan. Crack 5 eggs in another pan, and beat well with 3 tablespoons milk. Season with a little salt and pepper. And in the third pan, combine bread crumbs with thyme and oregano, and a little salt and pepper.
- Line a sheet pan with wax paper. Start your assembly line ~ dredge slices in flour, shake off excess, then in the beaten egg mixture, and then in the breadcrumbs, coating well. Place coated slices on sheet pan with wax paper between layers.
CRISPY BAKED EGGPLANT CHIPS WITH BASIL AND PARMESAN RECIPE
From kudoskitchenbyrenee.com
- Place the eggplant slices in an even single layer onto parchment-lined baking sheets, fitted with racks.
CLEAN EATING EGGPLANT PARMESAN - 90/10 NUTRITION
From 9010nutrition.com
- Add flour to a shallow dish. Add eggs to a second shallow dish, and breadcrumbs to a third. Dredge a slice of eggplant in the flour. Dip it in the eggs, then dredge in breadcrumbs. Lay it on a parchment-lined baking sheet. Repeat with remaining eggplant slices. Refrigerate 30 min.
- Add marinara to a saucepan. Bring to a boil; reduce heat and let simmer while you cook the eggplant.
CRISPY EGGPLANT PARMESAN, HOW TO MAKE EGGPLANT PARMESAN ...
From fortheloveofcooking.net
- Remove excess liquid from the eggplant by tossing the slices with a tablespoon of kosher salt until evenly coated on both sides. Place a colander in the sink and line the base and walls with the salted slices. Allow to sit for 45 minutes to allow the eggplant to release its liquid. Don’t skip this process or your eggplant will be soggy!
- When the eggplant is finished draining and the marinara sauce is resting, place a rimmed baking sheet on the middle rack of the oven and preheat to 425 degrees.
CRISPY BAKED EGGPLANT PARMESAN RECIPE - THE MOM 100
From themom100.com
- Leaving the peel on the eggplant, slice them into ½-inch slices. Place the slices in a colander, sprinkling with kosher salt as you layer in the slices. You will use about 1 teaspoon of kosher salt in total. Place the colander in the sink and let the eggplant sit for 30 minutes; the salt is pulling out the excess moisture from the eggplant, which allows it to cook up more firmly and crisp up better, and also removes any bitterness.
- Place the flour on a plate, and place the eggs in a shallow bowl. Mix the breadcrumbs with the oregano, 1 teaspoon kosher salt, and the pepper on a separate plate. Pat the eggplant dry with a clean dish towel or paper towels (do not rinse the eggplant!).
CRISPY BAKED EGGPLANT - SEA SALT SAVORINGS
From seasaltsavorings.com
- Prepare the eggplant. Preheat the oven to 400°F. Slice the eggplant into 1/4 inch disks. Lay the eggplant out in a single layer on a cooling rack. Sprinkle with salt, and let sit for 15 minutes. Dab with a paper towel to absorb the expelled water, then flip to the other side. Salt the other side, let sit for 15 minutes, then dab again to remove excess water.
- Prepare the dunking station. In a small bowl, whisk an egg. Set to the side. In another bowl, mix the Italian breadcrumbs, parmesan cheese, and Italian seasoning.
- Bread the eggplant. Dip the eggplant in the egg first, then hover over the eggplant over the bowl to let the excess egg drip off. Dunk in the breadcrumb mixture, and lightly apply pressure so the breadcrumbs adhere better.
CRISPY BAKED EGGPLANT PARMESAN - FOX AND BRIAR
From foxandbriar.com
- Move oven rack so that is in the second from the top space. Preheat the oven to 400 degrees F. Brush 2 Tablespoons of olive oil on a large baking sheet and set aside.
- Cut the eggplant into lengthwise into planks about 1 inch thick. Sprinkle salt on both sides. Let sit for 30 minutes or longer.
EGGPLANT PARMESAN SANDWICH - GIRL HEART FOOD®
From girlheartfood.com
- Wash and dry your eggplant. Then, fully peel or partially peel, leaving some skin on (whatever your preference is). Slice into 1/2-inch rounds. Place on a rack over a sheet pan and sprinkle with salt, about 3/4 a teaspoon or so (to draw out some of the moisture). Let sit for about an hour.
- Set up your dredging station by placing flour in one shallow dish (or on a plate), whisked eggs in another dish (or in a bowl) and panko in a shallow dish (or on a plate).
EGGPLANT PARMESAN (WITH VIDEO) - PUDGE FACTOR
From pudgefactor.com
- Preheat oven to 425° F. Line 2 large baking sheets with sides with aluminum foil. Brush each with 1 tablespoon of olive oil. Set aside.
EASY EGGPLANT PARMESAN - HEALTHYISH FOODS
EGGPLANT PARMESAN WITH CRISP BREAD CRUMB ... - FOOD & WINE
From foodandwine.com
- In a large skillet, heat the 3 tablespoons of olive oil. Add the onion and garlic and cook over moderate heat until tender, about 5 minutes. Using your hands, crush the whole tomatoes into the skillet. Bring to a simmer and cook over moderately low heat, stirring occasionally, until the sauce is very thick, about 25 minutes. Transfer the tomato sauce to a food processor and puree until smooth. Season with salt and pepper.
- Meanwhile, in a very large skillet, heat 1/4 inch of olive oil. Season the eggplant slices with salt and pepper. Working in several batches, cook the eggplant over moderately high heat, turning once, until golden on both sides, about 8 minutes per batch; add more olive oil to the skillet between batches. Drain the eggplant slices on paper towels.
- Preheat the oven to 400°. Spread 1 cup of the tomato sauce in a 9-by-13-inch glass or ceramic baking dish. Arrange one-third of the fried eggplant slices in the baking dish and sprinkle all over with 1 tablespoon of the chopped basil. Top with one-third of the torn mozzarella and sprinkle with 1/3 cup of the grated Parmigiano-Reggiano. Repeat this layering twice. Sprinkle the bread crumbs all over the top of the eggplant Parmesan. Bake in the upper third of the oven for about 45 minutes, until the top of the eggplant Parmesan is golden and the tomato sauce is bubbling. Let stand for 15 minutes before serving.
CRISPY EGGPLANT PARMESAN WITH BABA GHANOUSH, PARMESAN ...
From more.ctv.ca
- Lightly brush one eggplant with oil and roast on a foil-lined baking tray for 30 to 35 minutes, rotating every 10 minutes.
- In a small saucepan over medium heat, stir together cream, bay leaf, and thyme. Let simmer for about 10 minutes, reducing by half. Strain and reserve cream.
CRISPY EGGPLANT PARMESAN FRIES RECIPE - EATINGWELL
From eatingwell.com
- Preheat oven to 425 degrees F. Place a wire rack on a large rimmed baking sheet. Coat with cooking spray.
- Spread flour in a shallow dish such as a pie pan. Lightly whisk egg whites in another shallow dish. Combine panko, Parmesan, Italian seasoning, garlic powder, salt and pepper in a third shallow dish.
- Dredge eggplant sticks in the flour, shaking off excess. Next dredge in the egg whites and finally, dredge in the panko mixture, turning to coat well, Transfer to the prepared rack. Coat all sides with cooking spray. Bake until browned and crispy, about 15 minutes. Serve with your favorite marinara, if desired.
RACHEL’S EGGPLANT PARMESAN | CLEAN FOOD CRUSH
From cleanfoodcrush.com
BEST BAKED EGGPLANT PARMESAN (INCREDIBLY RICH & TASTY ...
From bakeitwithlove.com
VEGAN EGGPLANT PARMESAN - LOVING IT VEGAN
From lovingitvegan.com
CRISPY EGGPLANT PARMESAN | RECIPE | RECIPES, FOOD NETWORK ...
From pinterest.com
CRISPY EGGPLANT PARMESAN | PUNCHFORK
From punchfork.com
HOW TO MAKE CRISPY EGGPLANT PARMESAN - THE PERKS OF BEING US
From theperksofbeingus.com
CRISPY FRIED EGGPLANT RECIPES - THERESCIPES.INFO
From therecipes.info
CRISPY EGGPLANT PARMESAN - FOOD - FOOD MAG
From foodmag.top
CRISPY ITALIAN EGGPLANT - KELLOGG'S
From kelloggs.com
CRISPY EGGPLANT PARMESAN RECIPE - FOOD NEWS
From foodnewsnews.com
NO-FRY BAKED EGGPLANT PARMESAN RECIPE: AN EASY, DELICIOUS ...
From 30seconds.com
CRISPY EGGPLANT PARMESAN RECIPE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
CRISPY EGGPLANT PARMESAN RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
CRISPY EGGPLANT PARMESAN SUBS - A BEAUTIFUL MESS
From abeautifulmess.com
CRISPY EGGPLANT PARMESAN {NO-FRY, BAKED, EASY RECIPE ...
From pinterest.ca
EGGPLANT PARMESAN RECIPE : WATCH QUICK FOOD VIDEOS ...
From mexicanfoodportlandtx.blogspot.com
CRISPY EGGPLANT PARMESAN {NO-FRY, BAKED, EASY RECIPE ...
From pinterest.com
CRISPY GARLIC PARMESAN BROCCOLI BITES RECIPE: THIS BAKED ...
From 30seconds.com
CRISPY BAKED VEAL PARMESAN RECIPE - TASTINGTABLE.COM
From tastingtable.com
BAKED EGGPLANT (EASY CRISPY OVEN-BAKED VERSION) | KITCHN
From thekitchn.com
DEEP-DISH EGGPLANT PARMESAN RECIPE | REAL SIMPLE
From realsimple.com
CRISPY EGGPLANT PARMESAN STACKS - CRECIPE.COM
From crecipe.com
EASY RESTAURANT STYLE EGGPLANT PARMESAN RECIPE: CRISPY ...
From afoodloverslife.com
You'll also love